Mashed potatoes with miso glazed sea bass

For the fish: 

Marinade: 

-1/3 cup sake

-1/3 cup mirin (sweet Japanese rice wine)

-1/3 cup light yellow miso (fermented soybean paste)

-3 tbs  brown sugar

-2 tbs soy sauce

-4 6-ounce sea bass fillets (each about 3/4 inch thick)

Instructions: 

-Mix marinade and place inside the fridge for 2.5 to 6 hrs 

-Preheat broiler

-place fish on a pan w aluminum foil and place in the broiler for 3 minutes

- glaze over some of the marinade on the sea bass and broil for another 3 minutes

- glaze over some more of the marinade and broil for one minute

- serve over mashed potatoes

For the mashed potatoes: 

Ingredients:

-5 large potatoes

-2 tbs of butter

-2 ts of olive oil 

-2 cups of milk

-salt and pepper to taste

Instructions:

-peal and slice potatoes so it is easier to mash

-boil potatoes in cold water until your fork goes through them smoothly, then you know they are done 

-pour out the water and mash the potatoes using a fork

-on a fry pan place 2 tbs of butter with a little bit of olive oil so that the butter doesn't burn in low heat

-when butter starts melting place the mashed potatoes and mix it with the butter

-slowly pour in the milk as you mix the the potatoes while mashing any bits left *stove is still on at low heat

-add salt and pepper to taste (it requires quite a lot of salt for it to not taste bland, so do not be shocked) 

-enjoy! 

I've tried other techniques of making mashed potatoes but this makes the creamiest best tasting potatoes. Put garlic in the butter mixture for garlic mashed potatoes.  You can also decorate with chopped chives.  

Kong guksoo

This recipe is amazing! It is the best soy bean cold noodle dish I've had and my hubby loves it! It is annoying to make because it is time consuming to remove all the peels from the beans. However, I hear you can buy pre peeled beans or there is an easier recipe using tofu, which I will try another day. I usually make a lot and put the rest in the fridge. It lasts for about 1 week in the fridge. 

Ingredients: 

-soy bean (I start with two cups but will need to remeasure after cooking) soy beans are round but change shape when put in water

-4 cups of water 

-2 table spoons of pine nuts 

-1 table spoon of sesame seed

-1 cucumber

-1 tomato

-1 boiled egg (I skipped this, this time)

-salt to taste

-noodles( I used flour hand cut noodles but you can use somyun like the picture below)

Instructions:

1. Put beans in water for 12 hours (cover completely with enough water)

2. Boil beans w 1 teaspoon of salt for 15 mins

3. Wash beans with cold water and rub them to remove all bean peels.

It will look like this after they are all removed. 

4. Toast the pine nuts using a pan for about one minute. 

5. In the mixer put 2 cups of the peeled soy beans, pine nuts, sesame seeds, and 4 cups of water. 

6. Mix for about 15 minutes. Must mic well. If you still see little seeds it is because it needs more time in the mixer. 

7. Add salt to taste.

8. Boil water in a pot and cook the noodles. Taste them to see if they are done. 

9. Rinse the noodles in cold water until noodles are cold. 

10. Cut cucumber and slice the tomato. 

11. Put noodles in a bowl. Pour blended soy milk, ice, and decorate with cut cucumber and tomato. (Put peeled boiled egg on top if wanted)

Enjoy!!

Slow cooker Dak galbi

My friends are always asking me for recipes of what I make.  After high demand of starting my own blog, I just decided to do this so that my friends can have my recipes.  I'm no chef, but I do love cooking.  

The first dish I would like to share is my slow cooker Dak galbi.  I first decided to purchase a slow cooker, since I will start getting busier with a baby coming along.  I try to make things as simple as possible.  Cooking is fun, it doesn't have to be so complicated.

INGREDIENTS:

-1/4 of a cabbage

-1/2 a carrot

-1/2 an onion

-2 sweet potatoes

-2 cups of rice cake

-3 scallions

-1 kilo (2 pounds) of chicken (I just used one of those pre packaged boxes)

*chicken thighs are preferable but I only had breast, so I used that instead

-1 cup of water

SAUCE:

-4 tbs of soy sauce

-2 tbs of kochujjang (hot pepper paste)

-1 tbs of brown sugar (you can use regular sugar)

-1 tbs of kochukaru (hot pepper powder)

-1 tbs of olikodang  (see image below)

*if you do not have olikodang, then you can add 1 more tbs of sugar or use 1 tbs of mool yot instead.

-2 tbs of sesame oil

-2 tbs of mirin (you can use sake or any rice wine)

-1 scallion

-3 ground garlic

-1 tbs of sesame seeds

STEPS:

1. Make the sauce by mixing all ingredients.  Make sure you slice the scallion into small tiny pieces.   No specific order of mixing is necessary. 

2.  Slice the chicken into 2 in long rectangles and then mix the raw chicken with the sauce and set aside.

3.  Slice all the vegetables (cabagge, carrots, onion, sweet potato and scallion) into long slices.

4. Layer on the slow cooker the vegetables on the bottom, except the scallion.

5. Add 1 cup of water.

6. Layer the rice cake, the chicken and then the scallions. One on top of the other.

7. Set the temperature of high for 4 hours. 

ENJOY!! :) 

This is What it looks like after it is cooked. It was so yummy my hubby ate it all!