This is by no means authentic and was inspired by a number of posts and pins on social media.
Let’s start with the sauce:
2 Tbl brown sugar
3 Tbl tamari or soy sauce
1 Tbl rice vinegar
1 Tbl sriracha
1 clove garlic, chopped
1 tsp perilla oil or sesame
1-2 tsp Korean red pepper flakes
1/2 tsp ginger—I used 1/2 tsp powdered
Mix them all up and put aside until needed
For the veg (for about 3-4 servings):
2-3 carrots chopped into cubes (i quartered the thick sections and halved the thinner)
1 onion chopped
8 ounces mushrooms chopped
1 eggplant (I used 1 graffiti eggplant and I think that was perfect)
1 cup of chopped walnuts
1 clove garlic
In 1 tsp coconut oil I sautéed the carrot, onion and garlic until the carrot was somewhat soft
After sauté it gets removed from heat
Then in 2-3 TBL olive oil (you could certainly use something more neutral but that’s what I had on hand when I realized the coconut oil I used wouldn’t be enough), sauté the eggplant until the cubes are semi soft then add the mushrooms and walnuts and sauté until mushrooms are cooked and eggplant is fairly soft and add back in the carrot and onion.
Give that a quick mix and stir in the sauce and I turned off the heat and let it sit covered for about 10 minutes so the veg had time to absorb the flavor
On the side I had a cucumber salad, kimchi and soy sauce sprouts. The green beans are blanched and splashed with rice vinegar, lemon juice and a little soy paste.
On my Amazon wish list for my birthday I always have cookbooks as that’s an easy option for friends and family. This year I noticed Provecho by Edgar Castrejon and added it and it was as purchased for me by my sister. This is a very fun book that will be loved by those that abode gluten and meat. I’m making arepas inspired by his recipe in that book.
1 1/2 cups masa—-I use Tres Latino masa
3 Tbl nutritional heat
Salt to taste
Corn…canned sweet corn. 15 ounces
Water to adjust for the right texture
The arepas should come together like this
For the green salsa…I toasted the ingredients below and gave them a whir and now they simmer a bit.
For the red sauce…
Roasted tomato, shallot, jalapeño, with garlic, rehydrated California peppers and Mexican oregano.
The two sauces
For the beans…
The beans are leftover “refried” pintos from another post. I added roasted jalapeño and some Chile soaking liquid to simmer and blend.
My curtido is crazy good after the extra fermentation time. Sadly, this is her last appearance.
I wanted something extra so I grabbed some salad shrimp that got dressed up with chili and some lime juice
Then I just loaded them up as a vehicle for the toppings
I soaked a batch of Rancho Gordo Corona Beans (which I see are sold out with a waitlist today — so I lucked out with my two bags.
This guys grow when soaked!
I cooked them with leftover cooking broth from the buckeye beans.
The broth is less clear than normal due to the cooking broth. These beans cook up to be nice and creamy with a flavor reminiscent of baked potato. Sautéed a batch with some beet greens as a seat for some mahi.
More corona bean stories to come! It’s a big batch.
Following on the success of the bbq pink mushrooms sandwiches, I thought my bag of mixed oyster mushrooms would be fantastic for Korean bbq mushrooms. i was kinda’ right. The pinks crisp up nicely but the other varieties aren’t a so crisp loving but they mostly get there
Following the other recipe. They were minimally spiced for this part, then when done I tossed them with some Flatiron Asian blend peppers, tamari, fish sauce, acid league’s liquid kimchi, liquid smoke.
Served it up with rice, butter lettuce leaves, kimchi, rice vinegar pickled daikon. I loved the mushroom marinade sauce so much I tossed it onto the broccoli rabe as well.
We made perfect wraps with the lettuce, mushroom and kimchi and I made reasonable pantry/fridge panchan