Dak Bokkeum (Chicken Stewed with Gochujang)

For a while now I've been reading about gochujang, a spicy, fermented Korean chili paste, and I wanted to try it but I haven't been able to find it in my grocery store.  

I finally came across some at my local Asian market and I'm so glad I did!  It really shines in this quick and easy stew.   

I found this in plastic tubs in the Japanese section of the store.  There's not really anything I'd recommend as a replacement so try to track it down if you want to make this spicy stew.

Sesame Pork with Bok Choy

Here's a nice, simple way to prepare pork.  Sauce always makes the difference in a simple pan-fried meat dish.  This sweet and salty sauce is a great compliment to the pork and the bok choy.  

Here's what you need:

1 lb thin boneless pork chops or pork tenderloin
1/2 cup apple butter
3 tablespoons tamari (thicker, richer soy sauce)
2 tablespoons lemon juice
1 teaspoon minced ginger
3 tablespooons sesame seeds
4-6 heads baby bok choy (or one large bok choy)

First add the apple butter into a small saucepan.

Add in the minced ginger, lemon juice and tamari.  Bring it to a gentle boil over medium heat and then simmer for about 5 minutes.  Keep warm.

If you're using a pork tenderloin you'll need to slice it into medallions   I used these thin pork chops instead.  Season the pork with salt and pepper.  

Sear the pork in a pan with a little oil.  These thin chops only take a few minutes per side.

Flip and brown the other side.

Remove to a plate and cover to keep warm.  

Rinse the bok choy in a colander and add it to the pan with a little water.  Steam, covered for about 3-4 minutes until wilted.  

Sprinkle the pork with toasted sesame seeds. 

Then drizzle the pork and bok choy with the sauce.

I served this with carrots roasted with salt and a little five spice powder.  A quick and easy meal that turned out great.  

Pork Fried Rice

This is a combination of leftovers so delicious I actually planned ahead for leftovers to make it.  

I had leftover pork from this delicious pork roast, and I made rice the day before and refrigerated it because fried rice is best made with cold, leftover rice.  Cold rice lets the grains stay separate and whole when tossing them around in the pan.  You can use fresh, hot rice but the grains will break up and get kind of mushy.

I used these ingredients but feel free to mix up the vegetables and aromatics.

3-4 cups cold cooked rice

About 1/2 to 3/4 lb leftover cooked pork. You can use pork tenderloin, pork chops or pork roast.  You can cook it expressly for this recipe (I'd recommend roasting or grilling in a hoisin barbecue sauce), but leftovers are quicker and easier.

2 carrots, peeled and diced.

1 bunch scallions or green onions, sliced.

Green parts separate.  

2 garlic cloves and 1 inch of ginger, minced.

4-5 heads baby bok choy chopped (optional).

Plus 1 cup frozen peas, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, and sriracha to taste (optional if you like it spicy)

Heat a tablespoon of oil in a wok or large pan.

Add the carrots, the white parts of the green onions and the garlic and ginger.  Stir fry for about 2 minutes.

Dice the pork into bite sized pieces and add to the vegetables.

Add the cold rice. 

Break up the rice and add the soy sauce and rice vinegar.  

Stir in the sriracha if you like it spicy. This amount gave it a big kick.  

Stir fry until the rice and pork begin to warm through.

Then add the frozen peas.

And the chopped, rinsed bok choy and green parts of the green onions.  

Toss together and stir fry until the bok choy is wilted and the rice is hot.

Serve it up in a shallow bowl or plate.

This is a one-pan meal made mostly of leftovers that only takes about 15 minutes start to finish. But it's packed with veggies and with flavour.   Give it a try!  

Short & Sweet Sunday - Bok Choy

We found fresh local bok choy at the market this week so I thought I'd share a very quick and easy recipe.  All you need is a bok choy, a garlic clove and a little olive oil.

Rinse the bok choy well because it can be gritty. I swirled it in a bowl of water then rinsed it in a colander.

Meanwhile, heat a bit of oil in a pan and add the chopped garlic. Just saute for a minute. 

Add the bok choy to the hot pan with a bit of water. It will wilt quickly if you toss it around a bit.

In just a few minutes it's all done!  Serve with grilled chicken and boiled potatoes or with anything else. Fresh & delicious!