Korean Garlic Ginger Deliciousness (3 Ways) & The Music of Luke Bell

3 ways

So, as I have stated before, Korean food is sort of new to our tastebuds. Neither Grant nor I experienced it much before moving to Nashville eight years ago. Don’t get me wrong- Nashville is not a city, in any way, known for its Korean food but somehow, we found a little joint that probably serves up pretty good Korean food. I say, “pretty good” because I am certain there are so many better places in the world to get great Korean food. But for us, it was good enough to entice us into a new cuisine and we’ve been experimenting around with Korean flavors at home ever since.

We experienced our very own Korean Thanksgiving last year and since then, have been expanding on that idea to include chicken, catfish, and a vegetarian option of mushrooms with tempeh. So basically, it is just a variation on a similar theme but I loved them all and wanted to keep track of them here.

First off, you’ll need kimchi. Grant has tried making it once and we have experimented with several store bought varieties. They were all delicious in different ways. Once I have a great homemade recipe, I will post it.

Kimchi

You will also need these two delicious sauces…

Sauces

Ginger-Scallion Sauce (this sauce is a necessity!)
2½ cups Scallions, thinly sliced, both green and white parts
½ cup Fresh Ginger, peeled and finely chopped
¼ cup Grapeseed Oil
1½ tsp Tamari
1 tsp Sherry Vinegar
½ tsp Sea Salt, or to taste

Mix all ingredients together and serve in a bowl.

Ssam Sauce (this sauce is optional)
2 Tbsp Fermented Bean-and- Chili Paste (Ssamjang, available in many Asian markets, and online)
1 Tbsp Chili Paste (Kochujang, available in many Asian markets, and online)
½ cup Sherry Vinegar
½ cup Grapeseed Oil

Mix all ingredients together and serve in a bowl.

Tempeh-3

Korean Garlic Ginger Mushrooms & Tempeh
Serves 3
2 Tbsp Mirin
2 Tbsp fresh Ginger, grated
3 Tbsp Tamari or Shoyu
2 cloves Garlic, finely chopped
a couple drops of Sesame Oil
8 oz Soy Tempeh, cut into cubes
6 Mushrooms (any variety), sliced
Grape Seed Oil

In a small bowl, combine the mirin, ginger, 2 Tbsp tamari, garlic, and sesame oil and whisk into a sauce. Set aside. Heat a skillet and add a little oil. Add the mushrooms and tempeh (you can also just use vegetable or tofu in place of the tempeh). Sprinkle with remaining tamari. When the mushrooms are soft and reduced and the tempeh has browned a little and firm, turn the heat down to low. Add the sauce to coat and cook down for a couple minutes.

Serve with both sauces, butter lettuce, kimchi, and rice. You can make little lettuce wrap bundles and vary what toppings you use in each. This is a really fun (yet somewhat messy) way to eat it and each little wrap can be slightly different. We also served sliced cooked carrots with black bean sauce and a tiny bit of molasses in addition to a marinated cucumber salad.

Carrots

Korean Garlic Ginger Chicken
serves 2-3
2 Tbsp Mirin
2 Tbsp fresh Ginger, grated
3 Tbsp Tamari or Shoyu
2 cloves Garlic, finely chopped
a couple drops of Sesame Oil
2 Boneless, Skinless Chicken Breasts, each cut into 4 pieces
Grape Seed Oil

In a small bowl, combine the mirin, ginger, tamari, garlic, and sesame oil and whisk into a sauce. Use the sauce as a marinade for the chicken and soak for approximately 30 minutes. Heat a skillet and add a little oil. Add the chicken. Cook the chicken for about 5-6 minutes on each side, until it is lightly brown on each side. Add the sauce (which you marinaded the chicken in) to coat and cook down for a few minutes.

We served the chicken with both sauces, kimchi mashed potatoes and sauteed spinach with tamari and sesame seeds.

Kimchi Pots & Ses Spin

Korean Garlic Ginger Catfish
Serves 2
2 Tbsp Mirin
2 Tbsp fresh Ginger, grated
3 Tbsp Tamari or Shoyu
2 cloves Garlic, finely chopped
a couple drops of Sesame Oil
¾-1lb Catfish Fillets, chopped into big chunks
Grape Seed Oil

catfish 2

In a small bowl, combine the mirin, ginger, tamari, garlic, and sesame oil and whisk into a sauce. Use the sauce as a marinade for the catfish and soak for approximately 15-30 minutes. Heat a skillet and add a little oil. Add the catfish. Cook the catfish for about 3 minutes on each side, until it is lightly brown on each side. Add the sauce (which you marinaded the catfish in) to coat and cook down for a few minutes.

We served the catfish with butter lettuce, kimchi, and rice and made lettuce wraps for this one, too. We also had roasted Brussels sprouts on the side.

Brussels

Catfish

Leftovers of any of these are always good just piled on top of each other in a bowl. Yum!

Leftovers

Here’s another awesome new country (*real country*) album out. This one is from another fellow we became acquainted with through the magic that is Santa’s Pub named Luke Bell. In fact, Luke had his cd release at Santa’s and what a fun party it was. He got a friend of his to roast a goat all day and there were tacos, guest singers, and dancing.

Luke Bell at his cd release party, June 2014.

Luke Bell at his cd release party, June 2014.

This is Luke’s second album out. It is titled, Don’t Mind If I Do, and as the title suggests, he’s a little bit sassy yet very laid back, down to earth, and really nice. Luke grew up working on a Wyoming ranch. He has a deep appreciation of old school country and has aligned himself with like minded folks here in Nashville. The new album has many danceable songs- two-stepping tunes, waltzes, and even a little yodeling. You can buy his new album here.

And… Kelsey Waldon‘s new album came out this week! Everyone is talking about The Gold Mine. You can read Rolling Stone Country’s review here and buy a copy for yourself here.

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Hibernating for the Winter

29- Nesting

Winter is in full swing and all I want to do is hibernate. It’s the perfect time for nesting- working on all those art projects I never have time to complete, trying to catch up on all of our house projects, finally making time to see some art exhibits around town, the books I’ve been wanting to read, the movies I’ve been wanting to see, and lots of cooking. Hibernating requires some good comfort food. I have always taken great comfort in Asian food. All types really. Here are a few of our favorites of the last few weeks.

29- Miso 1

Miso Soup
1-2 tsp Toasted Sesame Oil
1 small Yellow Onion, thinly sliced
2 cloves Garlic, thinly sliced
4 oz Shiitake Mushrooms, sliced
1 Tbsp Brown Rice Vinegar
2 Tbsp Tamari
8 cups Broth (I used 4 cups chicken, 4 cups water)
4-5 oz Udon Noodles
1 cup Frozen Peas
1 cup frozen Corn
Fresh Ginger
1-2 Baby Bok Choy, sliced
8-10 Shrimp, peeled with tails left on (optional)
4 Tbsp Red Miso
1 bunch Cilantro, chopped
3-4 Scallions, chopped

29- Miso 2

Heat a skillet and then add the sesame oil. Add the onion and stir. Cook until the onion begins to soften. Add garlic. Stir. Add the mushrooms. Stir. Add the vinegar and 1 Tbsp tamari and then add the peas and corn. Stir. Turn off the heat and let sit while you prepare the broth. Heat the broth in a large Dutch oven or soup pot. Add the ginger and 1 Tbsp tamari. Bring to a boil. Add the noodles. Turn heat down to medium. Cook for 8-10 minutes, until noodles are soft. Add the onion and mushroom mixture to the broth. If using shrimp, add that next and cook only until done (4-5 minutes). Add bok choy. Turn the heat down a little more and add the miso (you never want to allow the miso to boil as it is fermented and the high heat will kill the living fermented goodness and you will lose nutritional value). Once miso has dissolved, spoon into bowls. Top with Cilantro, scallions, and Srircha (or hot sauce of choice).

29- Kale

And here’s another Kale Salad with a bit of an Asian slant to it. It is a nice accompaniment to soup or to one of our new favorite ways to eat catfish- Teriyaki Catfish. Back in Seattle, Teriyaki was a weekly staple and there were so many yummy places to grab some great Teriyaki on the go.

29- Kale & Catfish

Asian Kale Salad
For the Dressing:
1 clove Garlic
2 Scallions
1 small bunch Fresh Cilantro
1 Tbsp Tamari
1 Tbsp Toasted Sesame Oil
3 Tbsp Brown Rice Vinegar
1 Clementine, peel removed
1-2 tsp Honey

Kale or Kale-Romaine mix
Sea Salt
Carrots, chopped
Radishes, chopped

Mix all the ingredients for the dressing together in a mini food-processor, grinder or blender. Clean the kale and remove the center veins. Chop the kale leaves in thin bite-size strips and place in bowl. Sprinkle a little salt over and gently massage the kale leaves. Set aside. Chop the carrots, radishes, and romaine if you are using it. Add to the kale. Pour the dressing over and mix.

And about those Clementines- I keep buying those cute little wooden crates filled with them. I usually give a few away and Grant and I both eat a couple a day but there are still always so many that I’ve been dreaming up recipes to incorporate them. Here is another that I adapted from a recipe I found on the internet.

29- Broccoli

Clementine Chicken with Broccoli
Serves 4
For the Sauce:
1 ½ cups Water
Juice + Zest of 1 Clementine
Juice of half a Lemon
⅓ cup Brown Rice Vinegar
3 Tbsp Tamari
½  cup Brown Sugar
1 Tbsp Fresh Ginger, grated
3 cloves Garlic, crushed
3 Green Onions, chopped
½-1 tsp Red Pepper Flakes

2 Boneless, Skinless Chicken Breasts, cut into small pieces
1 cup all-purpose flour
1 Tbsp Black Sesame Seeds
½ tsp Sea Salt
½ tsp Black Pepper
2-3 Tbsp Grapeseed Oil
1 small Yellow Onion, chopped
1 bunch Broccoli, cut into bite-size pieces

Pour all ingredients for the sauce into a saucepan and set over medium-high heat. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place the chicken pieces into a bowl. When the sauce has cooled, pour 1 cup of it over the chicken, stir to coat, and cover. Let the chicken marinate in the refrigerator for 1-3 hours. Reserve the remaining sauce. In another bowl, mix the flour, sesame seeds, salt, and pepper. Add the marinated chicken pieces and stir to coat the chicken. Heat the oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Place chicken on a plate lined with paper towels to drain excess oil. Clean the bottom of the skillet. Heat the skillet (or wok) and add 1 Tbsp oil. Saute the onion, stirring, until it begins to soften. Add the broccoli and stir and then add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water and then stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Serve over brown rice.

29- Broccoli Chicken

My hibernation has included plenty of tunes on the hi-fi and the low-fi- I’ve been really enjoying Eddie Stubbs’ week night show and listening to the Opry at the Ryman shows as heard through good ole’ WSM 650 AM. I haven’t been out to see as much live music the last couple of months but I hope to catch up soon.

29- Santas

Sundays are my favorite lately for live old school country music. Grant’s been playing with some great young musicians at a funky, smoke-filled double wide called Santa’s Pub. They call themselves Santa’s Ice Cold Pickers and they play 7-9pm. I’ve really enjoyed their sets. There is a whole new group of country music performers and appreciators and I’ve heard some songs I don’t usually hear down on lower Broadway. After their set, Grant and I try to make it over to The Stone Fox where Chris Scruggs holds court with the old timers (and a few youngsters with old souls) he calls them The Air Castle All-Stars. (I have some better photos of them here from when they played at my and Allison’s Red Barn Round-Up party back in November.)

29- Chris & Billy

There we get to hear Billy Robinson on steel playing the same songs he once played with Red Foley, Carl Smith, and even Hank Williams way back in the day. We also get to hear Buddy Spicher on fiddle who has recorded with all the great legends. These guys are the best of the best and that we get to just stop by to hear them play for a little while on a Sunday night truly amazes me.

I’ll close with this fruit nut bread I came up with. It is actually pretty low-fat. I adapted a weight watchers recipe actually, that I found on-line. I love the combination of dried apricots with oats. It is technically a banana bread but came out as a dense fruit bread. In perfect Johnson fashion, we found a way to make it less healthy and enjoyed it the most sliced and toasted with a pat of butter.

29- Fruity Oat Bread

Fruity Oat Bread
1 cup Whole Wheat Pastry Flour
1 cup Rolled Oats
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Cinnamon
½ tsp Sea Salt
3-4 Bananas, very ripe
1/2 cup Mascobado Cane (or Dark Brown Sugar)
2 large egg whites
¼ cup Plain Greek Yogurt
¾ -1 cup chopped Dried Apricots
1 tsp Olive Oil

Preheat oven to 350 degrees F. Grease a loaf pan and set aside. In medium bowl, stir together flour, oats, baking soda, baking powder, cinnamon, and salt. In separate medium bowl, mash bananas with fork. Add sugar and mixing until smooth. Beat in egg whites and yogurt. Combine wet and dry ingredients together for a somewhat smooth consistency. Mix in apricots. Pour into an olive oil greased loaf pan and bake for 40-50 minutes, or until baking wire (or toothpick) comes out clean when inserted in the middle of the loaf.