Category: Korean

Quick & Easy Cucumber Kimchi

Quick & Easy Cucumber Kimchi is crunchy fun of flavor and just a bit spicy (turn up the heat if you dare). This is absolutely one of my favorite ways to enjoy Cucumbers. This is a great main entree or side salad. It is perfect for a light lunch with a small bowl of fresh rice. I love to sit and chat while snacking over a shared salad and this one adds some heat to the conversation.

Watch the video and follow the instructions below to be on your way to a nice salad that is great on any occasion. Like and share this or any of the recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

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Sliced cucumbers

1 carrot peeled & julienne

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Quick & Easy Cucumber Kimchi (10 minutes)

Refreshing Cucumber Kimchi that is so delicious, everyone will love it.
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Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine Asian, Korean
Servings 6
Calories

Ingredients
  

  • 8 cucumber Persian
  • 2 tsp salt
  • 1 carrot peeled & julienne
  • ½ onion thinly sliced
  • 2 garlic cloves minced
  • ½ cup rice vinegar +/- adjust to your liking
  • 1 tbsp sesame oil
  • 2 tbsp ground gochugaru (Korean flakes) +/- adjust to your liking
  • 2 tsp fish sauce +/- adjust to your liking
  • 2 tsp granulated sugar +/- adjust to your liking

Instructions
 

  • Rinse, clean, and chop the cucumbers into ½" thick. Place in a bowl. Add salt and mix. Let rest for 10 minutes (to help draw out / release excess water).
  • After the 10 minutes are up, rinse the cucumbers with water. Then firmly squeeze the cucumbers to remove any excess liquid. Then place them in a clean bowl.
  • Add the rest of the ingredients to the bowl of crushed cucumbers and mix thoroughly. Let sit for at least 10 minutes before eating. Place leftovers in a air tight jar and keep in the refrigerator.

Serve & enjoy!

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    Asian Honey Chicken Breast

    Sweet moist tender chicken that is smothered in honey infused sweetness. Healthy, easy to make Asian Honey Chicken Breast is a quick meal for a busy day. These breasts are covered with amazing flavors, they are sweet, tangy, garlicky with a mouthwatering finish. I was inspired to refine this recipe because we live about 3 hours from the closest good Chinese restaurant. I do not have to pay restaurant prices for an easy to make at home meal for half the cost. May family loves this dish and I am sure yours will too.

    Asian Honey Chicken Breasts are easily prepared at home. Change up the way you have your Chicken Breast family pack by watching the video and following the instructions below. Feel free to share this or any of my recipes from my growing catalogue of daily suggested meal options. Also hit the like button, leave a comment and let us know how you enjoyed this simple to follow recipe.

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    Clean and slice the chicken in half – lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even â…“” thick.

    Season both sides of the breasts with salt & pepper. Place the flour in a shallow bowl. Coat both sides of the chicken with flour.

    Then gently shake off the excess.

    Heat the pan up to medium-high. Add 2 tbsp butter (wait until it melts). Add chicken breasts and cook for 3-4 minutes per-side or until lightly golden brown. Depending on the size of the pan, you may need to do this is 2 batches. Remove breast and set aside. 

    Add butter and wait for 30 seconds. Add garlic, soy sauce, honey, vinegar and mix.

    Return chicken to the pan. Cook for 2-3 minutes or until the sauce has reduced by about half.

    Flip the chicken every minute or so to get a good coat of sauce.

    Serve with rice, noodles or salad.

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    Asian Honey Chicken Breasts

    Sticky sweet and simply delicious.
    No ratings yet
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    Prep Time 5 mins
    Cook Time 12 mins
    Total Time 17 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    • 2 boneless skinless chicken breasts
    • ½ cup honey
    • 2 tbsp soy sauce
    • 2 tbsp rice vinegar or white vinegar
    • 4 tbsp (divided) unsalted butter or olive oil
    • ¼ cup flour
    • 3 garlic cloves minced
    • salt & pepper

    Instructions
     

    • Clean and slice the chicken in half – lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even â…“" thick. 
    • Season both sides of the breasts with salt & pepper. Place the flour in a shallow bowl. Coat both sides of the chicken with flour, then gently shake off the excess.
    • Heat the pan up to medium-high. Add 2 tbsp butter (wait until it melts). Add chicken breasts and cook for 3-4 minutes per-side or until lightly golden brown. Depending on the size of the pan, you may need to do this is 2 batches. Remove breast and set aside.
    • Add butter and wait for 30 seconds. Add garlic, soy sauce, honey, vinegar and mix. Return chicken to the pan. Cook for 2-3 minutes or until the sauce has reduced by about half. Flip the chicken every minute or so to get a good coat of sauce.

    Serve with rice, noodles or salad.

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      Braised Tofu (Dubu Jorim)

      This Braised Tofu (Dubu Jorim) recipe has a delicious crispy outer layer over a juice filled inner layer that gushes with each and very bite. The distinct sauce that serves as a warm bed for this tofu is eye catching, smells great and is gently spicy with the right amount of mouthwatering savoriness. This is not a stir-fry but a well seasoned and nicely simmered dish, that is very easy to prepare and fast to the table. This dish is great as an appetizer, protein replacement or light lunch. I love tofu and this is one of my personal favorites that I hope you enjoy also. Best served warm with your favorite (small) bowl of rice.

      Watch the short video and follow the simple instructions below and repeat this rewarding experience in your home today. The flavor and texture of fresh made tofu goes great with almost anything you want to give a gorgeous presentation to, just follow this basic process and you will have a pleasingly delicious meal. Like and share this or any of my recipes you find interesting. Also feel free to leave a comment because the only thing I like doing more than eating and cooking is talking about eating and cooking. Ohh & don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon!

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      In a bowl: combine all the ingredients together and mix. Set aside until ready to use.

      Cut the tofu into 8 pieces. Using paper towels, gently press down on each tofu to remove excess liquid.

      Heat the non-stick pan to medium-high. Add oil and wait for 30-45 seconds. Pan fry the tofu for 6-8 minutes (flip occasionally) or until all sides are golden and crisp.

      Add sauce mixture to the pan. Turn down the heat to medium and cook/simmer for 3-4 minutes or until tofu has absorbed ~half of the liquid. Make sure to flip and rotate the tofu during cooking for best results.

      Add chopped green onions and mix. Remove from heat source.

      Garnish with chopped green onions.

      Serve with warm rice.

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      Braised Tofu (Dubu Jorim)

      Simple braised tofu (Dubu Jorim) is tender, juicy and full of delicious flavors.
      5 from 1 vote
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      Prep Time 5 mins
      Cook Time 15 mins
      Total Time 20 mins
      Course Main Course, Side Dish
      Cuisine Asian, Korean
      Servings 4
      Calories

      Ingredients
        

      • 14-16 oz extra firm tofu
      • 3 tbsp canola or vegetable oil

      Sauce

      • ¼ cup soy sauce
      • ¼ cup water
      • 1 tbsp sesame oil
      • 1 tbsp mirin or shaoxing cooking wine
      • 2 tsp Gochugaru flakes Korean red pepper flakes
      • 2 tsp granulated sugar
      • 1 tsp grated ginger
      • 3 garlic cloves minced
      • 1 bunch green onions chopped

      Instructions
       

      Sauce

      • In a bowl: combine all the ingredients together and mix. Set aside until ready to use.

      Pan Fry Tofu

      • Cut the tofu into 8 pieces. Using paper towels, gently press down on each tofu to remove excess liquid.
      • Heat the non-stick pan to medium-high. Add oil and wait for 30-45 seconds. Pan fry the tofu for 6-8 minutes (flip occasionally) or until all sides are golden and crisp.
      • Add sauce mixture to the pan. Turn down the heat to medium and cook/simmer for 3-4 minutes or until tofu has absorbed ~half of the liquid. Make sure to flip and rotate the tofu during cooking for best results. Add chopped green onions and mix. Remove from heat source.

      Garnish with chopped green onions. Serve with warm rice.

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        Salmon Kimchi Fried Rice

        Salmon Kimchi Fried Rice with an over easy egg is deliciously filling and fun to eat. This recipe is one of my go to dinners when I want something simple, rewarding and satisfying. The runny yolk of the egg adds richness and goes great with the seared salmon cubes. Salmon is a versatile fish that goes great with kimchi and fried rice. The seared Salmon adds juicy chunks of meat to complete this well balanced and satisfying meal. The kimchi can be a bit spicy so be sure to sample/taste yours to make sure you like it. But for me, I love the spice and I make my own homemade kimchi. So this dish is a personal favorite that I believe everyone can make and appreciate. I love the tart and spice of crunchy kimchi and warm spoonfuls of filling rice and I am sure you will too.

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        Clean, chop (½” cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

        Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.

        Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.

        Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.

        Add chopped cabbage kimchi and juice.

        Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.

        Serve with fried eggs. Garnish with chopped green onions &  Fumi Furikake (Seaweed Rice Seasoning). Enjoy!

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        Salmon Kimchi Fried Rice

        Salmon Kimchi Fried Rice is an awesome light dish that is packed with flavor.
        5 from 1 vote
        Print Recipe Pin Recipe
        Prep Time 10 mins
        Cook Time 20 mins
        Total Time 30 mins
        Course Main Course
        Cuisine Asian, Korean
        Servings 4
        Calories

        Ingredients
          

        • 4 cups cold rice at least 1 day old
        • 1 cup Napa cabbage kimchi with juice chopped
        • 2 tbsp kimchi juice
        • 1 tbsp soy sauce
        • 1 tbsp oyster sauce
        • ½ onion chopped
        • 3 garlic cloves minced
        • 2 tbsp vegetable or canola oil 

        Marinate

        • 8 oz salmon cut into ½" cubes
        • 1 tbsp soy sauce
        • 1 tbsp brown sugar
        • ½ tbsp ground gochugaru Korean Chili Powder

        Instructions
         

        Marinate

        • Clean, chop (½" cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

        Cook

        • Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.
        • Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.
        • Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.
        • Add chopped cabbage kimchi and juice. Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.

        Serve with fried eggs. Garnish with chopped green onions &  Fumi Furikake (Seaweed Rice Seasoning). Enjoy!

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          Pandan Waffles

          Panda Waffles have a slight coconut finish to them that make this one of the best ways to make a batch of this popular breakfast item. On Saturdays my daughter gets up and drags the kitchen stool around to get the ingredients down so she can make up a batch for everyone in the house. These waffles will be calling everyone out of bed as the sweet aroma facades its inviting perfume throughout the home. This simple to follow recipe is great for Waffle lover and for beginners just learning their way around the kitchen. My daughter’s eyes always glisten with satisfaction as her brothers throw elbows to try and get the hot fresh crispy waffles as she makes the next one. The green color of these waffles and the delightful flavor notes of coconut will make this recipe a family favorite in your home too.

          Watch the video and follow the simple instructions to add this delightful breakfast selection to your repertoire today. Like and share this or any of the recipes you find interesting from my growing catalog of selections. Don’t forget to hut the subscribe button to stay up to date on all the latest eatfoodlicious publications. Start your day with flavor and add some style to the table with this simple to make recipe of delicious Panda Waffles.

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