Category: Sides

“Pork” Gyoza



Cook Time: 1 hour
Servings: 50 gyoza

Ingredients

  • 4cups finely shredded or chopped cabbage
  • 2 tablespoon olive oil, divided
  • 3 scallions
  • 2 cloves garlic
  • 1 tablespoon grated ginger
  • 1/2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 8 ounces Beyond ground beef
  • 50 gyoza or dumpling wrappers
  • 2 tablespoon soy sauce (for dipping sauce, optional)
  • 1 tablespoon rice vinegar (for dipping sauce, optional)

Directions

Sauté the cabbage with 1 tablespoon oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.

Slice the scallions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and Beyond beef to the bowl with the sautéed cabbage. Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.

Spoon about 1 teaspoon (or more if you dare) of the “pork” mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Fold the wrapper over the filling and pinch the edges to close.

When ready to cook the gyoza, heat 1 tablespoon oil in a non-stick skillet over medium heat. Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1/4 to 1/3 cup water into the skillet and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot. Optionally include a dipping sauce of 2:1 soy sauce and rice vinegar.

How to freeze: Place uncooked gyoza on a lined cookie tin, making sure the gyozas aren’t touching each other. Fully freeze on the tin. Transfer to a ziplock back and freeze until ready to cook.

Cooking frozen gyoza: Increase steaming time by ~3 minutes.


Turnip Cake | Lo Bak Go



Cook Time: 2hr 30 minutes
Servings: 8

Ingredients

  • 20 ounces daikon radish (grated)
  • 1 to 1 1/2 cups water
  • olive oil
  • 3-5 dried shiitake mushrooms (washed, soaked, and chopped)
  • 3 ounces vegan meat (I like Verisoy ginger chicken or whatever you find comparable to Chinese sausage) (diced)
  • 1 scallion (chopped)
  • 1 1/4 cups rice flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • Sichuan pepper (to taste)
  • Oyster sauce (for garnish, optional)

Directions

Inspired by the turnip cakes I love at Cafe 33!

Add the grated turnip and 1 cup water to a wok or large pan, and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have liquid left in the wok with the radish that you will also use. Scoop the cooked turnip into a large mixing bowl to cool. Squeeze the liquid out of the turnip into a measuring cup, along with any remaining liquid in the pan. Add water if needed until you have a total of 1 cup of liquid. Add it to the mixing bowl with the cooked turnip.

Clean your wok or pan and place it over medium heat. Add a couple tablespoons oil. Add the mushrooms and sausage, and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool. Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked mushrooms and sausage. If the batter feels too thick, add 1/4 cup or more boiling water until satisfied. If you feel the batter is too thin, return it to the wok on low heat to thicken the batter while stirring. Mix well and let sit for 15 minutes.

Give the batter a final stir, and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.

Remove the pan from the steamer and let your turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.

Use a sharp knife dipped in water to slice ½-inch thick pieces. Eat as is, or pan-fry (which I prefer). Add oil to a pan over medium heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!

Note: You can also refrigerate the uncut loaf, then cut pieces as desired to pan fry. This is how I prefer to eat them, as they can sometimes be too soft/difficult to cut if they only set for 30 minutes.


Tea Eggs



Cook Time: 30 minutes
Servings: 12

Ingredients

  • 12 large eggs
  • 4 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 bay leaves
  • 1 teaspoon Sichuan peppercorns
  • 1 star anise
  • 1 cinnamon stick
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons black tea leaves
  • 2 1/2 cups water

Directions

Inspired by the braised eggs I love at Cafe 33!

First make the marinade. Mix all ingredients (excluding eggs) in a small pot. Bring to boil over medium heat. Reduce to low and simmer, covered, for ~10 minutes. Remove the pot from stove and let cool completely. Strain the marinade (I like using a coffee filter).

Meanwhile, cook the eggs. Heat a pot of water to boiling, then carefully ladle the eggs into the pot. Boil 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs. Once the eggs are cooked, immediately cover them in cold water (I like to drain the pot then have cold tap water run over them until they cool down).

Crack and peel the eggs (some people marinate by cracking and leaving the shell on, but I prefer to remove it). Put them in a ziplock bag with the marinade. Marinate for 12 hours in the fridge (24 if you didn’t peel them).

Eat cold or warm! The eggs will last for ~5 days marinating in the fridge. The marinade can be used for 1-2 more batches of eggs, just boil it first.


Baba Ghanoush



Cook Time: 1 hour
Servings: 6

Ingredients

  • 2 whole eggplants (should roast into ~2 c eggplant pulp)
  • 1 clove minced garlic
  • 1/2 c lemon juice
  • 1/2 c tahini
  • 1/2 T salt
  • olive oil to taste (or reach desired consistency)

Directions

Preheat oven to 450. Roast/burn eggplants directly on gas stove (lay directly on burners). Turn every ~5 minutes, or until each side is charred. Roast charred eggplants in oven until very mushy. Take from oven, allow to cool, then remove stem & skin. Mix cooled eggplant mush with the rest of the ingredients in a blender until smooth. Serve warm, or chilled.

Tteokbokki



Cook Time: 10 mins
Servings: 4

Ingredients

    Sauce

  • 1/4 C gochuchang
  • 1/4 C soy sauce
  • 1/4 C sugar
  • 1.5 T fine ground pepper flakes (optional)
  • 2 C water

    • Tteokbokki

  • 1/2 bag rice cakes
  • 1 carrot (sliced into 1/4 inch bias cut)
  • 1/2 onion (thinly sliced)
  • 1/2 bunch scallion (1 inch slices)
  • nappa cabbage (sliced)
  • tteokbokki sauce


Directions


Combine all Sauce ingredients and bring to boil.

Add Tteokbokki ingredients and cook, stirring often, until rice cakes are tender and sauce begins to thicken.


Tasty Baked Potato Wedges



Ingredients

  • 1 lb potatoes, quartered lengthwise
  • 2 T olive oil
  • 1/2 t onion powder
  • 1/4 t garlic powder
  • 1/4 t pepper
  • 1/8 t paprika
  • 1/2 t salt

Directions

Preheat oven to 325. Grease pan. Combine oil with seasons and drizzle over wedges in pan. Bake 45 minutes, stir and bake 20 minutes more. For double recipe just multiply the seasoning for 2 pounds of potatoes.

Turnip Gratin



Ingredients

  • 3 medium turnips, peeled and sliced
  • olive oil
  • 8 slices bread, crusts removed
  • 4oz gruyere cheese
  • 1/4 onion, sliced
  • salt and pepper

Directions

Preheat oven to 325. Blanch raw turnips for 3 minutes. Coat inside of a casserole dish with olive oil. First, put in 4 slices of bread, then half of the turnips, then season with salt and pepper. Next, add the onions in one layer and sprinkle with half of the cheese. Now, add in layers the rest of the bread, turnips, and cheese. Again season with salt and pepper. Bake 25 minutes.

Vegan Cheese



Ingredients

  • 1/2 c + 2 T raw cashews
  • 1/4 c nutritional yeast
  • 1 t onion powder
  • 1 t sea salt
  • 1/2 t garlic powder
  • 1 + 3/4 c unsweetened soy milk
  • 1/2 c agar flakes (or 8 t agar powder)
  • 1/4 c canola oil
  • 2 T yellow or white miso
  • 1 T fresh lemon juice
  • 3 t white truffle oil (optional)
  • chopped chives (optional)

Directions

Lightly oil 3-4 small ramekins. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, sat, and garlic powder. Pulse 3 more times to blend in the spices.

Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives, if using.

Transfer the cheese to a container, cover and refrigerate until very firm, about 4 hours. Once firm, can be sliced, grated, or melted. Can be used as melted cheese without refrigerating.


Pajeon (Korean Scallion Pancake)



Ingredients

  • 1/2c all purpose flour
  • 1/2c ice cold water
  • 1/2t salt
  • 1 egg, lightly beaten
  • 1 bunch scallions
  • spoonful of soy sauce
  • dried red pepper slices (optional)
  • vegetable oil for frying

Directions

Stir together the flour, water, and salt until just mixed.

Chop the green parts of the scallions into 3″ lengths. Reserve the white parts for another use.

Heat a thin layer of oil in a 9″ or 10″ skillet, preferably non-stick, until hot. Fry the scallions until they’re completely cooked through and soft. Add a touch of soy sauce to the pan when they’re almost done, to season the scallions.

If using other ingredients, any vegetables, kimchi, or prawns, add them now, then toss a few times to heat them through.

Pour the pancake batter over the scallions (and other stuff in the pan), spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. Lift the edges to peek.

Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges.

Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges.

Slide pancake onto a cutting board, then cool to room temperature. Cut into 6 or 8 wedges, and serve with dipping sauce made by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chili oil can also be added.