Oven baked Tilapia

This recipe is great all by itself but with the fresh tomato salad or mango salad over it, it’s nothing short of amazing. If you don’t generally like fish, this recipe could change your mind. If you’re positive you don’t like fish, then try the tomato salad over grilled chicken or steak. If you are looking to make this a little lighter, omit the butter and add a little extra olive oil.

Serve: 6 PRep: 10 minutes Cook: 10 minutes

Ingredients


6 Tilapia Filets
2 lemons sliced in half
3 Tablespoons olive oil
3 Tablespoons of cold butter cut into small cubes
1/3 Cup seasoned breadcrumbs
Seasoned Salt
Fresh ground pepper
½ Tablespoon dried oregano
Pam


Directions

Preheat over to 400 degrees
Cover a cookie sheet with foil. Spray the sheet with Pam. Place fish filets on the sheet and drizzle with olive oil. Squeeze the lemons over the fish and season with seasoned salt and pepper. Sprinkle the breadcrumbs over the fish to coat the fish, then top with small cubes of cut butter. Sprinkle with oregano and place into the oven with the rack on the second highest level.
Bake for around 8 minutes then shut the oven and turn on the broiler and broil for about 2 minutes until golden brown.

Pickled Radish

The pickled radish for something sweet, tangy, and crunchy, which it would go well with sauced up, deep-fried chicken (Tong-dak)

Ingredients:
1 medium radish
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 Tbsp salt

Directions:
peel and cut the radish into 2 cm chucks.
In a big bowl evenly mix sugar & salt sall over the radish, leave them 30-40 minutes.
Put the radish into the jar and pour the juice over; add 1/4 cup of water and vinegar.
Keep the jar in the refrigerator and enjoy!

Mung beans & rice Porridge (Nokdujuk)

Usually, peeled and split mung beans are found in Asian grocery stores only. Because they have a long shelf life, it may be a good idea to keep one bag in pantry, just in case you need them. You could buy whole mung beans, too. But, most Korean mung bean recipes that I know require peeling. Since I am not gourmet enough, I cannot tell the difference between starting from the whole beans and using these semi-prepared ones, at least not yet. I used this particular brand of peeled and slit mung beans for my Mungbean Pancakes or Mungbeans & Rice porridge...

Ingredients:
1 cup peeled mung beans
1 cup rice
5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
3 cups of water
2 Tbsp finely chopped carrot
3 Tbsp finely chopped green onions
a pinch of salt to taste

Directions:
Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. Also soak mung beans in the 3 cups of cold water about 2 hours.
Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat, then reduce heat to medium (lower the heat if it boils over & uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot.
When the rice looks cooked and add the grinded mung beans, then boil again.
Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.

Turkey Meatloaf

Serve 6 Prep: 20 mins Cook: 1 hr
Ingredients:

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, (3/4-finely chopped, 1/4-thinly sliced)
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh pasley
1 cerely, chopped
2 pounds ground turkey breast
1 1/2 cups herbed sundried tomatoes in oil, pureed in a food process
2 eggs, beaten
1 cup plain bread crumbs
1 Tbsp. Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, 1 cup of pureed sun-dried tomatoes (reserving 1/2 cup of sun-dried tomato puree), eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high.
Mix tomato sauce with reserved sun-dried tomato puree.
Pour the tomato sauce mixture over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.

Korean Tofu Ssamjang Sauce

Using comercial ssam jang product, you can make your own better ssamjang.
When you don't have comercial ssam jang product, you can mix 1 Tbsp of red pepper paste and 1Tbsp of soy bean paste, this substitute might be even better.
This recipe makes multiple servings. You can store them in the refrigerator for up to 1 month.

4-6 oz of medium firm soy bean curd (Tofu)
6 Tbsp. store bought Ssamjang
1/2 onion, chopped
1/2 jalapeno, seeded, chopped
1 Tbsp minced garlic
2 Tbsp chopped green onion
1 tsp sesame seed oil
1 tsp toasted sesame seed
1 tsp anchovy flavor soup stock (San Deul Ae myulchi)


Chop up the tofu and place them in the sauce pan (do not add any oil or water in the pan.) - cook about 5 minutes; then add onions, garlic, green onions, and jalapeno; cook 5 more minutes; stir often.
Add sesame oil, dwenjang mixture, and mix with soup stock.
Cook in med-low heat, covered for 10 minutes; stir often.

Korean Egg Custard (Gyeran Jjim)

Korean steamed eggs are similar to quiche, but without a crust, and these eggs are amazingly light and fluffy. Not only does this steamed egg recipe go well with just about anything, it's healthier than most egg recipes that call for frying or baking. Whenever possible, you want to steam and boil foods that require cooking, as low temperature cooking minimizes the production of harmful compounds like heterocyclic amines.

serve 4, Prep 10 minutes, Cook 25 minutes

Ingredients:

• 3 eggs


• 1 cup water


• 2 tsp fish sauce


• 1 Tbsp minced carrots


• 2 Tbsp minced green onions

Directions:

1. Break the eggs, whisk until the well,then sieve them; then add water, fish sauce; mix them well.


2. Pour the egg mixture into heat safe bowl (up to 80% of the bowl) and cover them with foil.
   When the water starts to boil from the steamer, add the bowl into the steamer.
   Cook the eggs at the medium heat about half way 10 ` 15 mins)
   Change to the low heat, add minced carrots, minced green onions and cover; then cook 10 more mins.


3. When the eggs are ready, you should be able to poke a chopstick right through to the bottom and come out with a clean chopstick.


4. Enjoy!
   

* instead of fish sauce, you may add 1 tsp. salt-pickled baby shrimps called "Sewoojut".
* Add any fresh vegetables, herbs that your taste buds are calling out for
* This quick and easy steamed egg dish (gaeran jim) can be made in the microwave. If using microwave, mix eggs, water, chopped vegetables, fish sauce: mix well; then cover the bowl with a plastic wrap and cook for 4 minutes or more.

Korean Sweet Black Beans (Kongjaban)

Black bean is a very good source of cholesterol-lowering fiber, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, Black Beans Give You Energy to Burn While Stabilizing Blood Sugar. In addition, they are a very good source of dietary fiber and folate.

Ingredients:

• 2 cups black soy beans, washed
• 3 ~ 4 cups filtered water
• 1/2 cup soy sauce
• 3 Tbsp sugar
• 4 Tbsp Corn-syrup
• 2 Tbsp Maesil Extract
• 1 tsp sesame oil
• 1 tsp sesame seeds
• Pinch of salt
  

Note: To shorten cooking time and make it easier to digest, washed black beans should be presoaked - simply soak the beans in drinking water for 6 hours or overnight, placing the bowl in the refrigerator so that the beans will not ferment.

Directions:

1. In a pan add the black beans and presoaked water & add salt. (add more water if needed).
   Boil them on high for about 20 to 25 minutes – until the water is reduce in half.
2. Add soy sauces and reduce the temperature to medium high, then cook them for 10-20 minutes until the sauce is reduce in half. Then add 4 Tbsp of corn syrup and 3-4 Tbsp of sugar depending on your taste. You can skip the corn syrup and use sugar or honey instead. Add sesame seed oil.
3. Cook them for 20 to 25 minutes – until the liquid is almost gone. Watch carefully not to burn them.
4. Sprinkle 1 tsp of sesame seeds in them, and cook them 5 more minutes on low. Turn off the heat.