Spicy, sweet and tangy sauce spread on the flesh of whole fish. Baked in oven, served with rice and kimchi. Healthy, spicy and crispy!
2 mackerels or any of your favorite fish preferably dark meat fish, scaled and cleaned. Cut half, lengthwise
sea salt and black pepper
Seasoned Sauce (Gochujang Yangnyum)
1 tbsp Korean coarse red pepper flakes
2 tbsp Korean red pepper paste (Gochujang)
1 tbsp minced garlic
1 tsp grated fresh ginger
1 tsp oyster sauce
1 tbsp soy sauce
1/2 tbsp brown sugar
1 tsp lemon juice
(1) Mix the sauce ingredients in a bowl.
(2) Sprinkle little sea salt and black pepper over fish, and set aside for 30 minutes.
(3) Spread 4 tbsp of Seasoned sauce over fish, on meat side only.
(4) Preheat oven or toaster oven to 430 F.
(5) Place fish on a baking tray, and bake the fish for 15 minutes or until the fish is cooked.
(6) To check doneness, insert a knife at the thickest part of fish. The flesh should be opaque.
Recipe adapted from Sandra Lee BakeSale Cookbook
1 package of Pepperidge Farm Chessman cookies
10 pieces of Graham crackers
3 tbsp butter, melted
2 packages cream cheese, Philadelphia
1 package instant white chocolate pudding and pie filling mix, Jell-O
1/4 cup sugar
1/4 cup sour cream
1 1/4 cups white baking chips, Ghirardelli
1/3 cup heavy cream
1/2 cup orange juice
(1) Preheat oven to 350F. Using 8 or 9 inch springform pan, arrange Chessman Cookies, facing outwards, around side of pan.
(2) Place 2 cups Graham crackers in a blender, and blend till fine. Transfer to a medium bowl, and sir together with melted butter until mixture comes together. Press into bottom of springform pan and bake for 5 minutes in oven.
(3) Remove from oven, and set aside to cool. Place aluminum foil to wrap around the bottom exterior of pan.
(4) In a mixing bowl, beat cream cheese, pudding mix, and sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Add sour cream, and beat until combined. Pour into prepared cookie crust.
(5) Place springform pan in a large tray; fill tray with hot water to reach 1 inch up the side of the springform pan.
(6) Bake for 60 minutes or until set in center. Turn off the oven 7heat, leave the cake inside oven with oven door ajar for 10 minutes.
(7) Remove springform pan and cool on a wire rack.
(8) For ganache, heat heavy cream and orange juice until about boiling. Pour cream mixture over white chocolate chips, stirring well with spoon until smooth with no lumps. Let stand at room temperature, and pour over the cooled cake, but not over the side of cake.
(9) Garnish with your favorite topping, like sprinkle with candy or chocolate.
- 1 bag of agar agar strips (available in Asian market), about 40 gm
- 10 gm of Almond Essence
- 40 gm sugar
- 150 ml milk
- 200 gm water (adjust to own preference. If prefer softer jelly, increase the amount of water)
- 1 can of longan (available in Asian market). If not available, use fresh fruits to substitute.
- Soak agar agar strips in water till softened. Drain and remove the agar agar strips.
- Bring water to boil, and add agar agar strips. Stir till it melted.
- Add sugar and bring to boil again.
- Add almond essence and milk, and stir till combined.
- When the agar agar melted, pour the mixture GENTLY through a sieve into a jelly mold.
- Remove all bubbles with small spoon, and let the mixture cool down. Removing bubbles is to have smooth jelly surface appearance.
- After the jelly is cooled down, transfer it to refrigerator to chill for overnight.
- Remove almond jelly from mold, and cut into small pieces.
- To serve, use a small bowl. Add crushed ice, almond jelly pieces and longan. Pour longan syrup over the mixture.
I had this dish at a Korean-Chinese restaurant in Lynnwood, and it tastes somehow similar with the Chinese version of Sweet and Sour Pork. Korean version is that the sauce is translucent in color, and the vegetables are crunchy. And the dish is mostly beef. The Chinese version usually use pork and the sauce is usually tomato based. I modified the Korean version by adding a little more soy sauce for darker color. You can use any vegetables to substitute in this dish 🙂
1 lb beef tenderloin, cut into 1/2 inch thick strips
Marinate ingredients: 1/2 tbsp soy sauce, 1tsp pepper, 1/2 tsp salt, 1/2 tsp sesame oil, 1/2 tbsp rice wine
1 egg white
1/2 cup cornstarch
1/2 carrot, thinly sliced
1/2 red pepper, cut into chunk pieces
1/2 small onion, cut into chunk pieces
1/2 napa cabbage (not in the picture), cut into small pieces
Sweet and sour sauce sauce ingredients:
1 cup water (reduce to 1/2 cup for less sauce)
1 tbsp soy sauce (reduce for clearer sauce)
1 cup sugar
1/2 cup rice vinegar
3 tbsp cornstarch mix with 2 tbsp water (mix in a separate bowl)
(1) Marinate beef and leave aside for 1 hour.
(2) Add egg white and cornstarch, and marinate for another hour.
(3) Heat frying oil in wok, and deep fry the meat till cooked. Remove and drain on paper towel.
(4) In a separate clean wok, add sauce ingredients and bring to a boil. Add cornstarch mixture to thicken.
(5) Lower the heat to medium low, and add all vegetables.
(6) Add fried beef, and stir to combine.
(7) Enjoy HOT with rice or noodles.
1 lb of LA beef ribs (available in Korean market. Choose the best and most expensive cuts), soaked in water for 2 hours to remove blood
2 tbsp minced garlic
1/4 cup white sugar
1/4 cup brown sugar
1 Korean pear, grated finely
1 small onion, grated finely
3 green onions, sliced thinly
1/2 cup water
1/4 cup rice wine
1 small piece of fresh ginger root (about thumb size), grated
1/4 cup red wine (optional)
2 tbsp sesame oil
1/4 tsp black pepper
(1) Rinse the beef ribs thoroughly, and pat dry.
(2) Combine all marinate ingredients, and pour it over the beef ribs in a plastic container or bag. Make sure that the sauce covers the meat. Seal them, and refrigerate for 5 hours or overnight.
(3) Remove the meat from refrigerator at least 1 hour before grilling.
(4) Pour the marinate sauce into a saucepan and bring it to a boil.
(5) Place the meat on a hot grill. Bash the meat with the warm marinate sauce, and grill till the meat is cooked and slightly charred.
(6) Tip: Keep turning and brushing the beef every few minutes for deep flavor.