Glazed Eggplant with Scallions (Gaji Bokkeum)

Most often made with large pieces or cubes of eggplant, I make mine with slices. Traditionally soy sauce-based, I use  gochujang - fermented Korean chile paste mixed with soy sauce and a little bit of brown sugar. I love the sweetness and heat!

• 1 pound Asian eggplant (about 3 large Korean or Japanese purple), cut on the diagonal into slices

• 1 teaspoon pink salt

• 10 peeled and roasted garlic cloves sliced in half lengthwise

• coconut oil for pan frying

• 4 scallions, trimmed, cut into 3-inch segments on the diagonal

• sesame oil

• sesame seeds (optional)

Sauce:

2 tablespoons gochujang paste

1 tablespoon soy sauce

2 teaspoons dark brown sugar

1 teaspoon toasted sesame oil 

 2 teaspoons of warm water

1. Prepare the eggplant: Toss the eggplant slices in a bowl with pink salt and let sit for 15 minutes. This will help remove excess moisture.
2. Divide the sauce: Mix the sauce ingredients in a bowl. Divide the gochujang sauce in half.
3. Toss the eggplant: Dry the eggplant slices. Toss the eggplant slices in one half of the gochujang sauce to coat.
4. Fry the eggplant: Heat coconut oil in a large skillet over medium-high heat. Add the eggplant slices in a single layer and fry until golden brown and slightly softened, about 2-3 minutes per side. Remove from the skillet and set aside.
5. Assemble the dish: Layer the fried eggplant in a container, brushing each layer with the remaining gochujang sauce. Scatter roasted garlic cloves and scallions over each layer and drizzle with sesame oil. End with scattered scallions on top.
6. Serve: Serve immediately sprinkled with sesame seeds (optional) or store in the refrigerator for up to 3-5 days.

Tips:

• For a spicier dish, increase the amount of gochujang

• This side dish is delicious cold or warm.

• Serve with rice or noodles for a complete meal

Delicious Black Beans

Don't serve your black beans straight from the can. 

• Rinse and drain two cans of black beans. Set aside. 
• Sauté half a chopped onion and two cloves of minced garlic in four tablespoons of olive oil. 
• Add one diced, seeded tomato and a small can of diced green chiles. Stir over medium heat until the flavors blend. Then, add the rinsed and drained black beans to the pan. 
• Season with salt and add one teaspoon of chopped cilantro just before serving. 

P.S. if you want to use fresh beans (NOT me lol), you can boil them ahead of time and then follow the recipe. Enjoy your delicious black beans!

THAI BRAISED SEAFOOD IN SWEET CHILI SAUCE

• 1 lb. shrimp cleaned and deveined

• 1 lb. small scallops

• 1 lb. squid rings or squid flowers

• 2 tablespoon vegetable oil or more as needed

• 1 tablespoon garlic minced

• 1 teaspoon ginger minced

• ½ cup Onion sliced

• ½ cup savoy cabbage shredded

• 1 cup red bell peppers sliced

• ½ cup sliced carrots

• 1 cup portabella mushrooms, rough chopped

• ½ cup Thai sweet chili sauce or more to taste

• 2 tablespoon soy sauce

• ½ cup scallion onion cut 1-inch pieces 

• salt & pepper per taste

 

Prep the veggies. Sauté garlic & ginger – Add the remaining oil i.e. 1 tablespoon that is left to the pan. Heat until you see smoke. Add the carrots and the peppers to the pan and sauté until softened. Add the reset of the veggies to the pan except the scallion. Sauté until the onion has just softened 4- 5 minutes and there is no raw smell from ginger and garlic. The veggies should be crisp yet cooked through. Remove from pan and set aside.

 

Sear the shrimps on each side for about 2 minutes on medium-high heat. The shrimps would have a light pink color on them. Keep the fried shrimps aside. Repeat the process with the rest of the seafood.

 

Add the all of the ingredients back into the pad and toss until well combined. Then add soy sauce, Thai sweet chili sauce and green onion Toss them until all the seafood and veggies are coated with the sauce. This should take 2 – 3 minutes. Season with salt and pepper to taste. Serve with your choice of rice or noodles.

Suzie's Bolognese Sauce

▢ 2 tablespoons olive oil

▢ 4 garlic cloves crushed

▢ 1 onion finely diced

▢ 1 carrot finely diced

▢ 1 rib celery finely diced

▢ 1 pound extra lean ground beef

▢ 1/2 cup diced cooked ham

▢ 1/2 cup red wine

▢ 1/2 cup beef broth or 1 beef stock cube

▢ 28 ounces whole tomatoes with juice

▢ 4 tablespoons tomato paste

▢ 1 teaspoon parsley

▢ 1 teaspoon basil

▢ 1/2 teaspoon oregano

▢ 1 bay leaf

▢ ½ teaspoon salt or more to taste

▢ ¼ teaspoon black pepper or more to taste

▢ 1 lb. Pappardelle

In a large pot with a lid, cook onion in oil over medium heat until softened, about 3-4 minutes. Add garlic, carrot, and celery, and cook until softened, about 5 minutes. Add beef and diced ham cook, breaking up with a spoon, until no pink remains.  

Add the wine and simmer uncovered until evaporated, about 10 minutes. Stir in tomato paste, seasonings, tomatoes with juice, and bay leaf. Break tomatoes up with a spoon. 

Cover and simmer on medium heat for 30-50 minutes or until thickened. Season with salt & pepper to taste. Cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water. Toss pasta with sauce, adding pasta water to thin it out if needed. 

Serve hot with parmesan cheese.

Gnocchi with Caramelized Onion and Mushrooms

• 16 oz. Potato Gnocchi with Truffle or plain
• 4 tbsp olive oil
• 2 large onions, sliced into about 1/4" thick
• 4 tsp honey
• 1/2 tsp baking soda
• 16 oz baby portabella mushrooms, sliced
• 4 tsp smoked paprika
• 2 tbsp Kosher salt (for the pasta water)
• 2 tsp black pepper
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 tablespoons butter
• 1/4 cup dry white wine or chicken stock
• 2 tbsp tomato paste
• Salt and pepper, to taste
• Freshly grated parmesan, for serving
• Additional salted butter for finishing
• Cook gnocchi according to package instructions, drain and set aside.

In a large, heavy-bottomed pot, heat the vegetable oil over medium-low heat and add the onions. Cook, stirring occasionally, for 20 minutes until the onions begin to caramelize. Stir in the honey and baking soda and cook another 5 minutes, stirring constantly.

Raise the heat to medium-high and add the mushrooms and paprika. Cook until mushrooms are well browned, stirring often. Add the salt, pepper, thyme and rosemary. Pour in wine, making sure to scrape up all of the brown bits off the bottom of the pan with a wooden spoon. Once wine has reduced by half, add gnocchi and fold together. Add additonal salted butter for finishing.

Adjust seasoning and let cook for a few more minutes. To serve, add a scoop of pasta to a serving dish and garnish with parmesan.

SUPER EASY ZUCCHINI FRITTATA IN THE OVEN

Preheat oven to 350° F.

2 large zucchini, sliced into rounds (leave skin on)

1 flat tsp. spicy mustard

salt and pepper to taste

pinch onion powder

pinch garlic powder

8 eggs

1/2 cup half & half

1/2 cup or more grated parmesan

2/3 cup or more shredded cheddar cheese

cooking spray 

Make sure to slice the zucchini into uniform rounds for even cooking. You may want to pat them dry with a paper towel to remove excess moisture, as zucchini can release water during cooking. Layer them in a spray grease  a 9x12 pan with salt pepper, parmesan cheese in between the layers. Mix the eggs with half & half, mustard, salt and pepper, and you pour it gently over the zucchini. Sprinkle cheddar on top and bake it at 350° until it fluffs up and gets a little golden, about 45 min.

Susan's Gochujang BB Sauce - Yields about 2 cups