Mmmmm... samwhuchez

After a weekend of homemade jja jang myeon, Omakase at Nobu, and Pho 32 pho, I was ready fro Memorial Day-style food. Okay, so I did nosh on Shake Shack burger, Blue Smoke bbq and Italian sausage at Citi Field, but since I didn't make those delicious bites, they don't count.

I had one more day of the holiday weekend left and wanted to make it stretch as long as I could. It was picnic time, which means samwhuchez. My fave sides for picnics is sobu noodles with sesame dressing. Yes. I'm Asian.

Picnic Sammies 
Picnic sammies are versatile. You can use your favorite bread. I use hearty wheat or French, bread that is tough enough to hold all the goodness I like to stuff in my sammies. It's all about technique. Be sure to heat your pan and add just a tad bit of extra virgin olive oil to toast your bread until it's golden and crispy.

As for the goodness for the sammies, I usually use pastrami. There's always a pickled element to add the zing. Never mayo or anything that can't withstand heat or sun. It's a picnic sammie. Think zesty and crispy. 

Here's an example of a picnic-worthy sammie.
Ingredients

• 1 Teaspoon extra virgin olive oil
• 3 Slices onion (thin)
• 1 huge portobello (sliced) 
• 1 Slice muenster
• 1 Slice provolone
• 1 Slice Boars Head pastrami
• 2 Slices of wheat bread
• 1 Layer thinly sliced cabbage (optional)
• 1 Pepperoncini sliced
• 1 Teaspoon garlic powder
• 1 Teaspoon black pepper
• 1/2 Teaspoon salt
• 1 Teaspoon mustard

Directions

1. Drizzle extra virgin olive oil on heated grill or frying pan. Add onions and mushrooms. Season with garlic powder, salt and pepper (very lightly). Saute until onions are nicely grilled. Top with chz. Let it melt. Remove and set aside.
2. Add pastrami to the pan. Next to the pastrami (if there is room) add slices of bread. Toast for 2-3 minutes until golden brown.
3. Flip the bread slices and immediately top with mushroom/onions, pastrami, peppers, cabbage and mustard on one of the bread slices. Top with the other slice with the toasted side facing down. Press down and flip. to toast the other side. That's it. Enjoy.

Summer Soba Noodles

My favorite, goes-with-everything side, like my crystal-studded Stuart Weitzman slingbacks.


Ingredients

• 2 Bundles soba noodles (Follow package directions. Boil for about 2 minutes)
• 1 Cup 1-inch, carrots julienne
• 3 Stalks scallions, shredded
• 2 Cups snow peas, blanched

Grilled Veggies

• 1 Tablespoon extra virgin olive oil 
• 1 Large portobello mushroom, sliced
  
• 3 Shallots, sliced 
• 1 Tablespoon garlic powder
• 1 Teaspoon black pepper

Dressing 

• 3 Tablespoons soy sauce
• 1 Tablespoon rice wine vinegar
• 2 Tablespoons sesame seed oil 
• 3 Tablespoons brown sugar
• 1 Teaspoon ginger, minced
• 1 Teaspoon red pepper flakes
• 1 Teaspoon black pepper powder
• 1/2 Teaspoon salt

Sprinkle with 2 tablespoons sesame seeds.
Directions
Cook noodles according to direction but al dente, about 2 minutes.  Drain and rinse with cold water. Set aside.

In a large bowl, add the carrots, scallions and peas. Set aside.

Heat a large frying pan. Add oil. Stir in mushrooms and onions. Season with black pepper and garlic powder. Sautee until onions are nice and golden. You have to have that wonderful aroma of grilled onions puffing around you. Let it cool.

Add all dressing ingredients in a jar with a lid. Shake vigorously until all ingredients are dissolved and dressing looks smooth.

Add the noodles, mushrooms and onions to the rest of the mixture. Drizzle with dressing and toss until thoroughly combined... gently and in big scoops. Sprinkle with sesame seeds.

Refrigerate for about an hour before serving. 

Mom’s Original Kimchi Jigeh

Here's another hot pot dish I made with the bunches of ginormous scallions purchased at the Eastern Market.

Ingredients

• 1 Tablespoon canola oil
• 5-8 Cloves garlic, minced
• 1 Teaspoon ginger, minced
• ½ Pound Pork Loin, Sliced
• 1 Teaspoon black pepper
• ½ Teaspoon salt
• 2 Cups kimchi, large slices (More ripened the better)
• 1 Small onion, quartered
• 1 Tablespoon kochu jang (Korean red pepper paste)
• 1 Tablespoon beef dashida
• 4-6 Cups water
• 1 Korean green pepper, sliced 
• ¼ Cup kimchi juice
• 1 Carton firm tofu, cubed
• 4 Bunch scallions, cut into 1-inch strips
• Season with salt as needed

Optional: Rice cakes (1-inch, tube-shaped cakes, not the flat, oval shaped ones) If adding rice cakes, soak the cakes in water. Let it dry. In a skillet, add oil and rice cakes. Stir fry for a minute, max. Add the rice cakes when adding kochu jang.

Directions

1. Heat a large pot or dol sot pot. Add oil, garlic and ginger. Sautee for about a minute or until the garlic is soft. 
2. Add pork. Season with black pepper and salt. Stir fry until pork is golden, crisp brown. 
3. Add kimchi slices and onions. Stir fry until kimchi is super soft and onion is opaque. 
4. Add kochu jang, beef dashida (add rice cakes if using) and enough water to submerge all ingredients. Bring to a boil. Reduce heat and simmer for about 35 minutes, covered. 
5. Add green peppers and kimchi juice. Simmer for about 5 minutes. 
6. Add tofu and simmer for about another 5 minutes. 
7. Add scallions. Give it one final scoopy mix. 

That's it. Serve with white rice, brown rice, noodles... or whatever. I sometimes dig right in and just enjoy the pure goodness of this spicy, tangy hot pot stew by itself.

Eastern Market Scallion Noodles

I’m dedicating this one to all the local farmers in the DC Metro area. Thank you for your dedication to cultivating and offering fresh, locally grown veggies. Your tireless work is inspirational and nothing compares to all the fresh produce you offer. In today’s world of mass produced, overly pesticized “natural” veggies, your products take me back home to my parent’s wonderland of greens.

Nature is Delicious is non-fried ramen noodles. Its caloric count is approximately 360. With the broth and veggies (depending on what sort of veggies you use) this giant bowl of noodles is about 500 calories. Noodles, nutrients, spice… I can’t think of a more perfect bowl of tasty, spicy, healthy bowl of slurpiness.

Ingredients

• 2 Cups chicken or vegetable broth
• 2 Cups water
• 2 Cloves garlic, sliced
• 1 Red finger pepper, sliced
• 1 Tablespoon soy sauce
• 1 Tablespoon fish sauce
• 1 Teaspoon rice wine vinegar
• 1 Tablespoon black pepper
• 1 packet of “Nature is Delicious” ramen noodles
• 5-6 Pods of green beans (or other green veggies like baby bok chop or spinach)
• 1 Bundle Enoki mushrooms, cut in half
• 3 -5 Bundles scallions, cut into one-inch strips
• 1/3 Cup Thai basil, whole
• 1/4 Cup cilantro, whole
• 1 Tablespoon fried garlic (Optional)

Directions

If Using Beans

In a small pot, add water and salt. Bring to a boil. Add beans. Cook until beans are tender, approximate 2 minutes. Rinse with cold water until cooled and set aside.

Broth

1. In a medium-size pot, add broth, water, garlic and peppers. Bring to a boil and simmer for about 3 minutes.
2. Add soy sauce, fish sauce, rice wine vinegar and black pepper. Boil for about 2 minutes.
3. Add noodles, soup mixture included in the noodles packet and green beans (If using “soft” vegetables like spinach, wait to add to the broth). Cook for about 3 minutes.
4. Add mushrooms and cook for another 2 minutes.
5. Add scallions (If using spinach, add now). Cook for another 1 minute or so.

Putting It All Together 

Place the noodles, veggies and broth in a large bowl. Add basil and cilantro. Sprinkle with fried garlic, and enjoy!

Ramen Noodles Aren't Just for 20 Somethings

Ramen noodles have a bad rap. Just because a packet of these noodle goodness cost less than a Happy Meal, it doesn't mean it has to be bland or have nutritional value of a basket of Johnny Rocket fries. Ramen makers are finally waking up to the fact that some of us like our noodles not fried and under 3000 calories. On my recent trip to HMart, an international grocery store with aisles upon aisles of global foods, I found several Ramen noodles options, and with a little "dressing up", Ramen noodles can pack a nutritional punch.

By simply adding veggies and protein, you can power up Ramen noodles like those Avengers people with hulking up skills or jetting through universe talent or their demi-godliness. It's all in the technique.

 

 

One packet of these Ramen noodles and nang myeon ranges from 300-500 calories. Here's how you can power it up.

Prepare Soup Stock

Bring approximately 3-4 cups to a boil. Add 1/4 cup dried anchovies (good source of calcium). Add 4 cloves garlic and soup mixture (included in the packet) and bring to a boil. Reduce heat and simmer for 10 minutes.

Prepare Noodles

Bring a pot of water to a boil. Add noodles. Cook for 1 minute, max. Drain, rinse with cold water and set aside.

Prepare Veggies/Protein

• Mince 1 teaspoon ginger
• Prepare protein (1/4 cup cubed tofu, 2-5 peeled fresh shrimp. 1/3 sliced beef, pork or chicken)
• Slice 3 bunches of scallions (separate white part of the scallion)
• Slice or chop greens of your choice (baby bok choy, spinach, mung bean sprouts, etc. If using baby spinach or mung bean sprouts no need to chop, dice or slice)

Heat It Up

• Heat a large pot. Add 1 teaspoon canola oil. Add ginger, white part of the scallions and protein. If using tofu, add later. Just toss the ginger and white part of the scallions around until softened, about 1 minute. 
• Using a strainer, slowly strain anchovies/soup mixture stock over the stirred ginger and scallions (and beef, pork or chicken). 
• Simmer for 3-4 minutes. 
• Add veggies, tofu and or shrimp, 1 tablespoon of soy sauce, and noodles. Season with salt and pepper. 
• Stir and cook for another minute or until the shrimp is nice and pink. Taste and add salt/pepper as you like it.

Putting It All Together

Pour into a large bowl. Top with scallion greens. Enjoy.

Some examples of "souped up" ramen noodles:

Simply Single: 9 Ingredients, 20 Minutes

This is included in the “Simply Singles” recipe series, which I started several months ago. Currently, there is only one recipe in the series. Yeah, I'm a slacker but in my defense, time doubles its speed for singles. I’m sure of it. Ahem.

This is a 9-ingredient dish that takes 20 minutes. 

1. 1 Tablespoon oil (I prefer sesame seed oil. Technique starts with low heat, reduces smoke. Canola works too)
2. 2-4 Cloves garlic (I love garlic. No, I am garlic. No need to be garlic. 1-2 cloves work.)
3. ¼ Cup protein (I use tofu, fish cakes or chicken cut into bite-size cubes. You can use pork, beef or shrimp.)
4. ¼ Red onion, sliced 
5. 1 Cup vegetable, sliced (Yes. Garlic, onions, scallions are in the vegetable family, but I’m talking about a veggie that adds another layer of flavor to serve as the foundation of the powerful flavors of the “taste enhancement” veggies and mung beans, which are more for texture than anything else. My faves are carrots, cabbage, baby bok choy, Chinese broccoli, or any kind of mushrooms ie King, oyster, straw, button, etc)
6. 2-3 Stalks scallions, cut into 1-inch pieces
7. Handful or approx 1 cup Mung bean sprouts
8. 3 Tablespoons oyster sauce
9. Black pepper to taste

Sriracha sauce (Optional)

1 Packet of Udon noodles (You can find these noodles in the refrigerated section at an international or Korean market.)

Directions

Noodles Directions

If the noodles are frozen, thaw and rinse. If the noodles are not frozen, just rinse add them directly into the pan... at the appropriate time. 

Mixture Directions

I’ve come to accept I’m not Ming Tsai and cant’ chop up veggies in lightening speed and therefore, I prep all my ingredients before anything gets heated. 

1. Heat a wok or large skillet on low to medium heat. Add oil and garlic. Saute softly until the garlic is infused with the oil. 
2. Turn up the heat. If you are using chicken, pork or beef, add now. If using tofu, fishcakes or shrimp wait. 
3. Add onions. Stir fry for about 3-6 minutes until onion (or chicken, pork, beef) starts to brown.  
4. Add veggie and tofu, fishcakes or shrimp. Stir fry for another 2-3 minutes or until shrimp is nice and pink (if using shrimp). 
5. Add noodles. Season with black pepper and drizzle with oyster sauce. Thoroughly combine and stir for another minute.
6. Add scallions. Stir fry for another minute.

Putting It All Together

Transfer the noodle goodness to a big bowl. Top with mung beans and Sriracha for extra heat. Enjoy. 

A Day at the Ball Park... Almost

Past weekend was a trifecta bonanza on outdoor events bound to yield fun times… Cinco de Mayo, Gold Cup, multiple sporting events. We opted for a single bet and placed money on the Nationals/Phillies game. Two days before the game, I spent 30 minutes searching for the right seats. I found them, saved the tix, bought them the next day, and downloaded/printed them the morning of the game.

Traffic going into D.C was a nightmare. The 14th Street Bridge was a scene from one of those last days of the world movies.  Cars, nose-to-nose, an inch away from road-rage. Drivers slamming their palms on the horn, gesturing… stuff.

We were 30 minutes late. Two of the girls we were meeting were at the bullpen having cocktails. After rounds of apologies, we headed for the gates. Becks, the youngest of the group who was nice enough to hang out with geriatrics, was the first to the ticket-taking gate (whatever you call the phases of gatedom). I was too busy with the first gate guard who was rifling through my Marc Jacobs backpack for contraband gummy bears or explosives to realize Becks did not make it through gate 2.  Oh bother. I saw the look on their faces and realized, “yeah can’t be good.”

While I was consumed with carefully finding the right seats, not so much with the date.

The tix I bought was for May 4… we kissed our Cinco de Mayo ball game goodbye.

Oh yeah, and thanks Nationals. Great customer service. Next time I want a bratty 20-something telling me I shouldn’t have bought my tickets through Stub Hub, I will ask a pajamas-bottom-clad, George Washington University student barely able to navigate the circle.

Nationals suck. All they have is the over-priced ballpark… like an OC housewife with too much silicone… way too much plastic, useless and impractical.

Okay… so stop with my grumpiness.

As my heart twinged for the Red Sox, Becks came up with the plan b… burgers, fries and baseball at a place called the Ugly Mug. Perfect.

After mugs of suds and a platter of heart attack, I was ready for spicy noodles. Here’s what I came up with… spicy ramen noodles with veggies and spices in my Frigidaire.

Play ball... and Happy Eating!

Nationals Suck and Spicy Ramen Noodles Rule 

Ingredients

• 10-15 Cups water
• ¼ Dried anchovies (Or anchovies dashida or chicken stock works)
• 10 Cloves garlic, roughly chopped
• ½ Inch ginger, minced
• 1 Tablespoon sesame seed oil 
• 2 Cups cabbage, shredded
• 1 Small red onion, sliced
• 3-5 Tablespoons kochu garu (Korean red pepper powder)
• 1 Tablespoons soy sauce
• 1/2 Cup fish cakes, sliced (Any kind will do. I used Kamaboko)
• ½ Block firm tofu, cubed
• ½ Cup oyster mushrooms, sliced
• ½ Cup king mushrooms, sliced
• ½ Zucchini, julienned 
• 1 Tablespoons black pepper 
• 1 Teaspoon salt
• 2 Eggs
• 5-8 Stalks scallions, cut into 1-inch pieces
• Mung bean sprouts (Optional)

1 Package jjajang noodles (You can find these noodles in the refrigerated section at an international or Korean market)

Directions


Noodles Direction
In a large pot, bring the water to a boil. Add the noodles, stir and let it cook for about 30 seconds. Place in a strainer and rinse with cold water. Set Aside.

Soup Direction
In a large pot, bring water to a boil. Add anchovies, garlic (except approx. 2 tablespoons) and ginger. Cover and simmer for 30-45 minutes.

In the meantime, add sesame oil to a large skillet, add rest of the garlic, cabbage and onions. Sprinkle with 2 tablespoons kochu garu and 1 teaspoon soy sauce. Saute on high heat until veggies have some brownness, about 5 minutes. Set aside.

When all the flavors of the anchovies, garlic and ginger have been infused, fish them out with a strainer. Add fish cakes and the cabbage and onion mixture. Let it simmer for about a minute. Add both kinds of mushrooms, tofu and zucchini.

Season with kochu garu (optional if you don’t want it too spicy), salt, black pepper and soy sauce.  Let it come to a boil. Add the noodles, and give it a quick stir. That’s it. Turn off the burner immediately. Whisk in the egg.

Putting It All Together
In a large bowl, scoop in ladle(s) of soup/noodle mixture. Top with scallions and sprouts.

Twirly Jjajang Myeon

As kids, we used to twirl, jump and clap wildly when my parents made jjajang myeon. Who am I kidding? We still do that.

The last time I visited Korea, we had jjajang myeon delivered. A guy on a bike had a giant tin box strapped to the back of the bike. He slid open the front of the box and pulled out six steaming bowls of this goodness. The delivery has not changed since I was a kid. I felt like twirling again. Only if I had on my dress that flared like a tulip when I twirled...

While I don’t make the handmade noodles as my parents did,  I was finally able to get the sauce to that twirl-worthy level. Hope you’ll try this family recipe and let me know if you’re twirling.

Happy eating!

Ingredients

• 1 Tablespoon sesame oil
• 2 Tablespoons vegetable oil
• 1 Pound lean pork, cubed
• 4-5 Cloves garlic, crushed
• 1 Idaho potato, cubed
• 1 Medium-sized red onion, cubed
• 2 Cups cabbage, diced
• 1 Zucchini, cubed 
• ½ to 1 Cup jjajang paste (Korean black bean paste. Jjajang is powerful. If you’re not familiar with the taste, go easy. If you’ve been there, done that, ½ cup may be too bland.)
• 2 Tablespoons sugar
• 2 Tablespoons cornstarch
• 3-5 Cups water (Just enough to submerge all ingredients plus 1/3 cup for cornstarch mixture)
• 1-2 Tablespoon(s) cornstarch (Depending on how much water you had to add. You want a deep chocolate color and thick, silky consistency.)
• 1 Teaspoon salt
• 2-3 Tablespoons black pepper 
• 4 Stalks scallions, sliced
• 1 Cucumber, julienned (Topping)
• ½ Cup of yellow onions, thinly sliced (Optional)
• 1 Cup of daikon, sliced (Optional)
• 1 Tablespoon rice wine vinegar (Optional)

1 Package jjajang noodles (You can find these noodles in the refrigerated section at an international or Korean market)

Directions
In a small bowl, add 2 tablespoons and 1/3 cup water. Stir until the cornstarch is completely dissolved. Set aside.

Sauce

1. Heat large skillet or wok on medium heat. Add sesame seed oil and garlic, and stir until garlic is soft, about 30 seconds. 
2. Increase heat and add the pork. Season with salt and 1 tablespoon black pepper.  Stir until pork is crispy brown. 
3. Add onions and potato. Sautee for 2-3minutes. If necessary, add 2-3 tablespoons water to deglaze the skillet. 
4. Add the remaining vegetables. Season with the rest of the black pepper. Saute for about 3-5 minutes, continuing to add 1-2 tablespoons of water to deglaze the skillet.
5. In the meantime, heat a saucepan on medium heat.  Add vegetable oil and jjajang (black bean sauce). Stirring frequently, heat the sauce until it thins slightly. Drain any extra oil or liquid. 
6. Stir in the heated jjajjang to the pork and vegetable mixture. Make sure it’s thoroughly combined. Saute for about 2 minutes. 
7. Add enough water to submerge the mixture completely. Add sugar and mix. Bring to a boil. Once it starts boiling, lower heat and simmer for about 3 minutes. 
8. Add the cornstarch mixture, mix thoroughly and let it simmer until the sauce thickens, about 10 minutes., while continuing to stir. 
9. Add the sliced scallions, leaving about a 1/2 cup of the green parts for garnish. Give it one final stir. 

While the sauce is in the last simmering stage, cook the noodles according to directions. These noodles cook quickly, about 1-2 minutes.

If serving with onions and daikon, in separate serving bowls or plates, layer the onion ringlets and daikon slices and drizzle rice vinegar over the onions and daikon.

Putting It All Together
In a large bowl, add the noodles, scoop in sauce, garnish with cucumbers and scallions. Serve with onions and daikon. I always have kimchi on hand so that’s served with all things Korean.

For more recipes, visit www.yobodish.com.