Korean Fried Cheese Sticks

MAKES ~28 CHEESE STICKS

INGREDIENTS

SWEET GARLIC SAUCE
½ C brown rice syrup or corn syrup
¼ C soy sauce
¼ t korean red chili flakes
3 garlic cloves, minced
1 T mirin
1 T sesame oil, to finish

CHEESE STICKS
16 oz pepper jack cheese
1 stalk of broccoli
1 lb boneless chicken thighs
1 C buttermilk

BREADING
4 eggs
2 C breadcrumbs
2 C panko
1 ½ t salt
¼ t garlic powder
¼ t onion powder

GARNISH
scallions
sesame seeds

INSTRUCTIONS

MAKE SAUCE

1. Combine all ingredients, except sesame oil, in a small pot.

2. As soon as it boils, lower heat and simmer for 2-3 minutes.

3. Set aside to cool to room temperature.

4. Once at room temperature, stir in sesame oil.

PREPARE THE BROCCOLI

1. Chop broccoli into ¼” pieces and set aside in a bowl.

PREP THE CHICKEN

1. Remove skin and dice chicken into ¼” pieces. Marinate in buttermilk for at least 30 minutes or up to overnight.

2. Drain and lightly pat off excess buttermilk.

3. Preheat pan at medium high heat with oil and cook chicken until it has a light sear, and reaches 165°.

4. Drain if there’s excess liquid. Season with salt and pepper.

PREPARE THE CHEESE STICKS

1. Preheat a nonstick pan on medium heat.

2. While pan is heating, cut pepper jack cheese into small pieces.

3. Add cheese to pan. Stir occasionally to distribute heat and melt completely.

4. While waiting for the cheese to melt, line two small sheet pans with plastic wrap then foil.

5. Pour hot, melted cheese evenly into the two pans.

6. Evenly sprinkle broccoli on one, chicken on the other, or make a combo.

7. Press broccoli and chicken down so it’s firmly embedded in the cheese.

8. Put pans into refrigerator and cool.

9. Once the cheese is fully solid again, remove the blocks from the pans. Cut cheese into 2 ½” x 1” sticks or of your preferred size.

10. Prepare three bowls for the breading. Crack eggs into one, place breadcrumbs in another, and combine panko, salt, onion powder, and garlic powder in the last. Bread in the order of: egg > breadcrumbs > egg > breadcrumbs > egg > panko

11. Freeze breaded cheese sticks until ready to eat.
 

FRY IT

1. Preheat canola oil, 2-3 inches high, in a pot to 350°. Keep an eye on this temperature so you don’t burn your oil.

2. Fry a few at a time, until golden brown, and season lightly with salt.

3. Toss with sweet garlic sauce in a large bowl.

4. Plate and garnish with scallions and sesame seeds.

 

 

5 Ingredient Sriracha Butter Noodles (can be made vegan)

Makes 2 Servings

Ingredients

8 ounces spaghetti noodles
3 tablespoons butter (vegan sub: Earth Balance butter)
1 ½ cups pecorino or parmesan cheese, freshly grated (vegan sub: 1 cup nutritional yeast)
2 tablespoons Sriracha
1 tablespoon nori komi furikake

Instructions

COOK THE PASTA

1. Boil water and season with salt.

2. Cook noodles according to packaging instructions, minus a minute or two. Take a bite occasionally until it’s just barely al dente. If your noodles finish cooking before you’re done prepping your sauce, simply remove it from the heat but keep everything in the pot. Do not rinse your noodles!


PREPARE YOUR SAUCE

1. While your pasta is cooking, grate your cheese, prep your butter, and get your Sriracha ready.

2. Preheat a pan on medium heat and melt your butter.

3. As soon as your butter is melted, add ¾ cup of pasta water to the pan. It should simmer right away. Add your cheese (or nutritional yeast) and give your pan a shake and swirl.

4. Remove from heat and add your just barely al dente pasta to the pan, directly from the boiling water.

5. Mix in the Sriracha and add salt to taste. If your sauce is too watery, add more cheese. If it becomes too dry, add more pasta water.


PLATE IT

1. Plate in a bowl, and sprinkle furikake on top.

2. Feel free to add more cheese, and more Sriracha to your heart's desire.

Tofu Bistek Slider (Vegan)

Bistek is a simple but classic Filipino dish that traditionally features thinly sliced beef and onions cooked in soy sauce and lemon juice. It uses simple ingredients and is cooked in a simple process but you end up with a sarap, complex dish! 

Makes 6 sliders 

Ingredients

RICE BUNS
3 cups jasmine rice
3 1/2 cups water
1  1/2 tablespoon Earth Balance Butter

FILLING
1 package extra firm tofu
1/2 cup + 1 tablespoon (set aside) cornstarch
2 tablespoons cold water
1/2 red onion
1/2 cup soy sauce
6 lemons (set aside 3 paper thin slices for garnish)
1 clove of garlic
2 tablespoons canola oil
1 stalk of scallion
salt and pepper to taste

Instructions

PREPARE THE RICE BUNS

1. In a rice cooker, combine jasmine rice and water. While you let this cook (takes around 30 minutes), you can work on preparing the filling.

2. Once the rice is cooked, uncover and mix. Let it sit to cool. 

3. When it's cool to touch, take a greased 12 muffin pan and fill each mold halfway with rice. Press down on each mound with the bottom of a glass cup or spoon until it's flat making a disc shape. This will be your bun! 

PREPARE THE FILLING

1. Pre-heat an 8-inch frying pan on low (do not add the oil yet!). 

2. Remove tofu from packaging and pat dry with a paper towel. 

3. Slice the tofu into 6 even slices, then cut those in half to make 12 square slices. Julienne the onion, mince garlic, and set aside. Squeeze lemon juice into a small bowl or cup and remove the seeds.

4. Place the tofu in a bowl and lightly dust with cornstarch until each piece is evenly coated. 

5. Now you're ready to fry! Turn up the heat of the pan to medium-high and add the oil.

6. Carefully fry tofu on each side until crispy and golden. Set aside on a dry paper towel on a plate.

7. In the same pan, cook the onions for 2-3 minutes. Add the soy sauce and lemon juice. Let this cook for another minute. You want the onions to cook slightly but maintain a bit of their crunch. Make a slurry by mixing 2 tablespoons cold water with 1 tablespoon of cornstarch. Add this to the pan to thicken the sauce.

8. Add the fried tofu to the pan and lightly toss until it's coated. Turn the heat down to low and set aside while you finish preparing the buns.

ASSEMBLE THE SLIDER

1.  Heat 1/2 tablespoon of butter in a 8-inch frying pan on medium-high heat.

2. Sear 4 molded rice buns until browned on both sides. 

3. Repeat for the remaining buns. 

4. On a serving platter, place 6 rice buns down. Top with 2 slices of tofu, a tablespoon of cooked onions, and drizzle with sauce from the pan. Garnish with thinly sliced scallions and a thin quarter slice of lemon (optional). Finish with other rice bun on top or tilted to the side.

Bistek (Beef Steak) Slider

Bistek is a simple but classic Filipino dish that traditionally features thinly sliced beef and onions cooked in soy sauce and lemon juice. It uses simple ingredients and is cooked in a simple process but you end up with a sarap, complex dish! 

MAKES 6 SLIDERS 

INGREDIENTS

RICE BUNS
3 cups jasmine rice
3 1/2 cups water
1  1/2 tablespoon butter

FILLING
8 ounces beef sirloin
1 tablespoon cornstarch
1/2 red onion
1/2 cup soy sauce
6 lemons (set aside 3 paper thin slices for garnish)
1 clove of garlic
2 tablespoons canola oil
1 stalk of scallion
salt and pepper to taste

Instructions

PREPARE THE RICE BUNS

1. In a rice cooker, combine jasmine rice and water. While you let this cook (takes around 30 minutes), you can work on preparing the filling.

2. Once the rice is cooked, uncover and mix. Let it sit to cool. 

3. When it's cool to touch, take a greased 12 muffin pan and fill each mold halfway with rice. Press down on each mound with the bottom of a glass cup or spoon until it's flat making a disc shape. This will be your bun! 


PREPARE THE FILLING

1. Cut beef into roughly 2x2" slices that are about 1/8" thick. 

2. Squeeze lemon juice into the mixing bowl and remove seeds. Add soy sauce.

3. Julienne the onions and mince the garlic. Add these into the mixing bowl.

4. Add beef slices into the same bowl, cover with plastic wrap, and let it marinate in the refrigerator for 20 minutes. 

5. After 20 minutes, pre-heat an 8-inch frying pan on medium heat and add the oil.

6. Remove the bowl from the refrigerator and add all its contents into the frying pan. Let this mixture cook until the beef is cooked through. Make a slurry by mixing 2 tablespoons of cold water with 1 tablespoon of cornstarch. Add this to the pan to thicken the sauce. Turn the heat down to low and set aside while you finish preparing the buns.

ASSEMBLE THE SLIDER

1.  Heat 1/2 tablespoon of butter in a 8-inch frying pan on medium-high heat.

2. Sear 4 molded rice buns until browned on both sides. 

3. Repeat for the remaining buns. 

4. On a serving platter, place 6 rice buns down. Top with 3-4 slices of beef, a tablespoon of cooked onions, and drizzle with sauce from the pan. Garnish with thinly sliced scallions and a thin quarter slice of lemon (optional). Finish with other rice bun on top or tilted to the side.