Vietnamese Roast Beef or Pastrami Rolls

Ingredients

• 1 large garlic clove (smashed)
• 1 1/2 tbsp brown sugar
• 1 tsp green curry paste
• 2 tbsp fresh lime juice
• 2 tbsp Asian fish sauce
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/3 cup mayonnaise
• 1/2 lb deli roast beef or pastrami, thinly sliced and cut into 1/2-inch strips
• 24 six-inch-round rice paper wrappers
• 4 cup coleslaw mix (1 large carrot grated and 1/4 head of cabbage grated)

Directions

1. In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.
2. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.
3. Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap–lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.
4. Just before serving, cut each roll in half and serve with the dipping sauce (cilantro and mint)

From: https://cookpad.com/us/recipes/354392-vietnamese-roast-beef-or-pastrami-rolls?via=search&search_term=pastrami

Kimchi Soondubu Jjigae (Soon Tofu Soup)

Ingredients

• 1 package 12 ounces sundubu (extra soft/silken tofu)
• 1/3 cup thinly sliced kimchi
• 3 ounces pork or beef
• 1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil use a little more if using more gochugaru
• 1 cup water or anchovy broth See note
• 2 to 3 tablespoons juice from kimchi
• 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
• pinch black pepper
• 1 scallion, finely chopped
• 1 egg - optional

Instructions

1. Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
2. Stir-fry until the meat is almost cooked, 3 - 4 minutes.
3. Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
4. Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.

Notes: Water is fine for this stew, but use anchovy broth for an extra layer of flavor.

From: https://www.koreanbapsang.com/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi/

Sukju Namul (Mung Bean Sprouts)

Ingredients

• 1 pound sukju namul mung bean sprouts (or soybean sprouts)
• 1 scallion finely chopped
• 1 teaspoon garlic
• 2 tablespoon sesame oil
• 2 teaspoon sesame seeds
• salt to taste If using fine salt, start with 1/2 and add more as needed.

Instructions

1. Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.
2. Drain quickly. When cool enough to handle, gently squeeze out the excess water.
3. Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.

Adapted from: https://www.koreanbapsang.com/sukju-namul-seasoned-mung-bean-sprouts/

Bibimbap

Servings: 4

Ingredients
For the bibimbap toppings:

• 8 ounces beef rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
• 2 cups boiled gosari* 고사리 (fernbrake)
• 16 ounces soybean sprouts 콩나물 (or mung bean sprouts, 숙주)
• 1 bunch spinach
• 3 Persian cucumbers
• 2 medium carrots
• 5 teaspoons minced garlic
• 2 or 3 scallions chopped
• soy sauce
• sesame oil
• roasted sesame seeds
• salt and pepper
• vegetable or canola oil
• 4 eggs

For the bibimbap sauce

• 4 tablespoons of Korean red chili pepper paste gochujang, 고추장
• 1 tablespoon of sugar
• 1 tablespoon of sesame oil
• 3 tablespoons of water

Instructions
For the rice:
Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.
For the bibimbap bowl toppings:

1. Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat.
2. Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat. 
3. Soybean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
4. Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
5. Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 2 tablespoon of chopped scallion, 1 teaspoon minced garlic, 2 teaspoon sesame oil and 1 teaspoon of sesame seeds.
6. Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling salt and pepper to taste.

For the bibimbap sauce:

1. Combine all of the sauce ingredients in a small bowl and mix thoroughly.

For assembling:

1. Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the sauce.

From: https://www.koreanbapsang.com/bibimbap/

Korean Sesame Broccoli

Ingredients

• 1 pound broccoli
• 1 teaspoon salt for blanching
• 1 tablespoon sesame seeds, roasted and crushed (see note)
• 1 tablespoon sesame oil
• 1/2 teaspoon minced garlic
• salt to taste about 1/4 teaspoon

Instructions

1. Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut into small pieces.
2. Bring a large pot of water to a boil. Add a teaspoon of salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness.
3. Drain, and immediately shock in cold water to stop cooking. Drain well.
4. Combine the broccoli with the remaining ingredients, and toss well to evenly distribute the seasoning.

Notes
*In a pan, roast sesame seeds over medium low heat for 4 to 5 minutes. Stir occasionally. Then, crush the seeds in a blender or grounder by pulsing them a couple of times.

From: https://www.koreanbapsang.com/sesame-broccoli/

BULGOGI (KOREAN BBQ BEEF)

Ingredients
MAIN

• 1.75lbs ribeye or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness
• 1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced
• 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced
• 1/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced
• 1 Tbsp toasted sesame oil
• 1 Tbsp toasted sesame seeds
• 1 Tbsp cooking oil 

BULGOGI MARINADE

• 6 Tbsp soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp rice wine (mirin)
• 1 red apple or asian pear (155 g / 5.5 ounces)
• 1/2 onion (80 g / 2.8 ounces)
• 1 Tbsp minced garlic
• 1 tsp minced ginger
• 1/8 tsp ground black pepper

Instructions

1. Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
2. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)
3. Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)
4. Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
5. Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
6. Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

From: https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

Vietnamese Rice Noodle Salad with Chicken

Ingredients
For the chicken & marinade:

• 4 boneless, skinless chicken thighs
• 2 cloves garlic (minced)
• 1 lime (juiced)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 tbsp vegetable oil

For the nuoc cham sauce:

• 3 cloves garlic (minced)
• 1 lime (juiced)
• 2 tablespoons rice vinegar or white vinegar
• 1/4 cup fish sauce
• 3 tablespoons sugar
• 1/2 cup cold water

To assemble the bowls:

• 200 g dried rice vermicelli noodles
• Vegetable oil
• 2 cups bean sprouts
• 1 large carrot (julienned)
• 1 seedless cucumber (julienned)
• 6 leaves romaine lettuce (finely julienned)
• Mint
• Cilantro

Instructions

1. In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside for 30 mins to an hour while you prepare the other salad ingredients.
2. Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
3. Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
4. Heat 2 tablespoons of vegetable oil in a cast iron skillet or frying pan over medium high heat. You could also heat a grill pan or grill for this. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
5. To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

From: https://thewoksoflife.com/vietnamese-rice-noodle-salad-chicken/