Experiencing a culture through food fascinates me; not only because of my obsession with what people eat, but I do believe that food is a window to the people and history of a culture.
David gave quite a bit of information and insight into the Korean culture. I was a bit surprised that many of the foods that are traditionally eaten in South Korea were born out of scarcity. The Korean people were forced to forage edible things from their environment not just during times of war but other times as well. Interesting enough, the Korean people maintain these traditions as a cultural comfort food which conjures up warm memories of family gatherings.
There is also a distinct difference in Korean street food which is a mix of Asian cultures, and the epicurean delights for the bon vivant. David’s interview inspired my curiosity to check out the vast variety of street food venders, where you can find everything from Japanese sushi to Chinese Peking Duck.
As a fan of Korean food, I want to share this amazing recipe for Korean Beef Tacos from Cuisine Magazine.
Korean Beef Street Tacos (Serves 2)
INGREDIENTS
2 Tbsp. fresh lime juice
1 Tbsp. low-sodium soy sauce
1 tsp. toasted sesame oil
1/2 tsp. sugar
1/4 tsp. smoked paprika
Dash of cayenne pepper
2 cups shredded napa or savoy cabbage
2 Tbsp. chopped scallions
1/4 cup plum or duck sauce
1/4 cup low-sodium soy sauce
1 Tbsp. toasted sesame oil
1/4 tsp. cornstarch
8 oz. sirloin or flat iron steak, very thinly sliced
2 Tbsp. peanut oil
4 flour tortillas (6–8 inches)
For the slaw, whisk together: lime juice, 1 Tbsp. soy sauce, 1 tsp. sesame oil, sugar, paprika, and cayenne in a large bowl. Add cabbage and scallions, and toss lightly to coat. For the steak, whisk together:
plum sauce, 1/4 cup soy sauce, 1 Tbsp. sesame oil, and cornstarch in another bowl.
Add steak and toss to coat.
Heat peanut oil in a nonstick skillet over high.
Remove steak from bowl and let excess marinade drip back into the bowl.
Add steak to skillet and stir-fry to desired doneness, 2–3 minutes.
Remove steak from skillet with a slotted spoon.
Heat tortillas according to package directions. Assemble tacos with steak and slaw.
Dear Friends, Thanks for swinging by today. I’m looking forward to watching the incredible athletes this year in the Winter Olympics. Aside from the food, hard to believe that it could be, my favorites are the snowboarding and skiing competition.
I give these kids and their families so much credit for the incredible commitment. I only wish that we could do more for kids who don’t have those resources and enable them to have those experiences early and on a significant level to make an impact.
For me, that would be a perfect world.
Have a great weekend and check out some of my fun finds!
Cheers!
🍷Laura
PS…Get your comfies on with these Pajamagram jammies, pour a glass of wine and enoy the Winter Olympics!
WOW!! What a game!! The game, the halftime show, the commercials….all so great! I think my favorite part was Justin Timberlake’s tribute to Prince and HARMONIZED!!!!
We did end up with some last-minute company (family) and fortunately, they aren’t staying for the Winter Olympics Opening Ceremony on Friday 😳? Chile is always a great crowd go to for me, but if chile doesn’t seem to rock your taste buds, and you are serving a crowd, check out this 8 layer lasagna! The Secret is the Borsin Cheese in the bechamel sauce! Holy cheese balls, Batman! Put this recipe in your lineup for a winning event!
8-LAYER LASAGNA
Both the meat and béchamel sauces can be made the day before assembly and chilled. The assembled lasagna may also be frozen—thaw before baking.
MAKES ONE 9X13X3″
FOR THE MEAT SAUCE:
11/2 lb. ground chuck
11/2 lb. ground mild Italian sausage ADD:
2 cups yellow onion, diced
2 T. garlic, minced
2 T. tomato paste
2 t. each dried basil, thyme, and oregano
1/2 t. red pepper flakes
1 bay leaf
CALORIE CUTTER….Use ground chicken or turkey and chicken or turkey sausage!
STIR IN; SIMMER:
1 can (28 oz.) crushed tomatoes in puree
1 can (14.5 oz.) diced tomatoes, drained
3/4 cup chicken broth or water + 2 T. balsamic vinegar
SHORTCUT……..Skip the tomatoes & broth….Add a jar of your favorite ready-made pasta sauce…AHHHHH!!
FOR THE BÉCHAMEL—
1/4 Cup unsalted butter
Salt and pepper to taste
1/3 cup all-purpose flour
3 cups whole milk
10 oz. Boursin cheese,
8 oz. frozen chopped spinach 1 egg, beaten
1 lb. oven-ready lasagna sheets, parboiled. *Careful….these guys stick together, so keep them separated.
Preheat oven to 400° with rack in the center. Brown the meats in a large saute pan over medium-high heat; spoon off as much of the fat as possible. Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.
Stir in both types of tomatoes, broth, vinegar, salt, and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside. Saute onion for the béchamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching.
Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup béchamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg. Prepare lasagna sheets + have both cheeses ready. Assemble lasagna alternating layers ending with bechamel and parmesan cheeses.
Bake uncovered for 40–45 minutes, or until bubbly and top is golden. Allow lasagna to rest 20–30 minutes before cutting and serving.
LEFTOVERS? Easy….make Lasagna Soup. My Steve used to make ‘Refridgerator Management Soup on Sundays. We were never sure what was in it and I have to admit…a little scary sometimes. Well…..the snowstorm came and you have a TON of leftover lasagna……OH….. So, when life gives you too much lasagna…make lasagna soup!
Here is a delicious recipe for lasagna soup, and if you do have leftover lasagna….Check out the verson of “Leftover Lasagna Soup!”
LASAGNA SOUP
(Leftover lasagna soup to follow!
Makes 6 servings (8 cups) Total time: 45 minutes
BROWN:
1 lb. bulk Italian sausage
2 cups chopped onions
1 cup diced carrots
2 cups sliced button mushrooms
2 Tbsp. minced fresh garlic
ADD:
4 cups low-sodium chicken broth
1 can chopped Italian-style stewed tomatoes in juice (14.5 oz.)
1 cup dry mafalda pasta
2 cups chopped fresh spinach
1 cup diced provolone or part-skim mozzarella
Shredded Parmesan
1 Tbsp. thinly sliced fresh basil
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic and sauté 3 minutes more.
Add broth and tomatoes; bring to a boil. Stir in pasta and simmer until cooked, about 10 minutes. Add spinach and cook until it wilts, about 1 minute. To serve, place diced cheese in each serving bowl, then ladle soup over to melt. Garnish servings with Parmesan and basil.
LEFTOVER LASAGNA SOUP
INGREDIENTS
4 C. Low sodium chicken brother
1 can chopped Italian style stewed tomatoes in juice
Leftover lasagna (refrigerated or at room temperature)
DIRECTIONS
Place broth in a pot. I prefer to use ready made chicken stock which is more flavorful than broth.
Separate the layers of the lasagna keeping the cheese in a separate pile.
Cut the noodle layers into bite size pieces and add everything to the broth except the cheese.
Cut the cheese up into bite size pieces and place in individual serving bowls.
1 t. each kosher salt, black pepper + garlic powder
1/4 t. cayenne pepper
Trim 3 lb. boneless, skinless, chicken breasts, coat with rub and place in a 4-6 qt. slow cooker.
Add 1/2 C. minced onion and sauce to the slow cooker.
Cook on high for 3 hours until chicken is fork tender.
Transfer the chicken to a cutting board and shred.
Return shredded chicken to the slow cooker, toss with sauce & serve on kaiser rolls with slaw.
Jalapeño Slaw
Two great versions of this delicious twist on coleslaw from my favorite Cuisine Magazine…..No need to purchase slaw dressing! One, made with yogurt, super creamy and the other made with a spicy and refreshing vinaigrette. Try them both!
Adding sliced 🥑avocados to this delicious slaw? Check out this new gadget! After seeing one of my friends almost slice her hand in two…I decided this was a great tool to have!
1/4 cup chopped fresh cilantro 1 jalapeño, sliced
Dear Friends,
Wow!! What a game and I have to admit….I’m usually pretty big on the underdogs! (Maybe because I’m a dog lover!). My Steve is an avid football follower and is glued to any game…Me? I’m all about the food and fun. One of the most wonderful things about these huge events is the cities that are featured. Visiting Philadelphia has to be a highlight of last summer. I’m a tourist all the way! Check out this game memorabilia….
I hope you enjoy these recipes. Food is such an enjoyable part of our lives, whether we are dining out or dining in! These are tried and true recipes for a no fool meal!
INGREDIENTS
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Laura Nobil, Realtor® 