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Soon after I posted a photo of Vietnamese grilled chicken legs on Instagram, this comment arrived: “Can you recommend an Asian market in the Bay Area?” I’d described the recipe as deliciously simple, but the person nevertheless assumed that special, hard-to-find ingredients were involved.Whenever I’ve had conversations about the feasibility of making good Asian food from regular grocery store ingredients, people react with raised eyebrows (skepticism) or a smile (pleasant surprise). But the chicken legs are proof that you don’t have to shop at an Asian market to make great Vietnamese dishes. In fact, I developed all the recipes in my new book using ingredients purchased at mainstream grocers and American supermarkets.Despite the food cognoscenti thinking that supermarkets are plebeian, I’ve always loved them. In May 1975, when my family and I visited our first supermarket in America, I was practically giddy. Piles of polished apples and oranges, tidy aisles, well-labeled products, meat neatly wrapped in plastic: The situation was far from the chaos of the open-air “wet market” that I regularly visited with our housekeeper in Saigon. I learned to appreciate grocery shopping, super-fresh food and haggling in Vietnam but welcomed the sparkling calm of America’s mega-food palaces.Our family had just fled Vietnam’s communist takeover, and one of my mom’s concerns was how to nourish our family with familiar savors. At the Albertsons in San Clemente, Calif., she found cheap chicken backs, ginger and onion, which she fashioned into a fragrant stock and then harvested the fat and flesh to prepare comforting pots of chicken and celery rice that we gobbled up.Unlike the unreliable sugar back home, American granulated white cane sugar is consistently fabulous for making bittersweet caramel sauce, a staple deployed for traditional Vietnamese braises of meat and seafood. Perky lettuce, cilantro and mint were readily available for wrapping up fried and grilled morsels. Swans Down cake flour proved to be a decent substitute for rice flour to make banh cuon (steamed rice rolls).We relied on soy sauce until we could obtain fish sauce on excursions to Chinatown in Los Angeles. (Little Saigon in Westminster didn’t develop until later.) Making do during those first years was a fun adventure. Like many other refugees, we realized that culinarily, we could indeed be Vietnamese in America.Because mainstream grocers helped my family resettle here, I remain fond of and fascinated by them. I regularly roam the aisles to look for ingredients to use for Vietnamese dishes, much like my mom did when we first arrived.In the past few years, I’ve noticed that supermarkets have become much friendlier to Asian cuisines. Better and more authentic ingredients are available, as inventories have grown to an average of 40,000 items per store from about 9,000 in 1975. Checking out the Asian food sections wherever I travel in the United States, I’ve found excellent fish sauce, soy sauce, hoisin sauce, coconut milk and rice at such markets as Giant Eagle, Kroger and Publix. Lemongrass, daikon and hot chilies are often found in the produce departments. Rice paper is easy to find, too.How did those changes happen? I called Phil Lempert, founder and editor of SupermarketGuru.com and a food industry analyst for more than 25 years. The trend started with the Silent Generation, many of whom served in the Pacific during World War II, he explained. After coming home, they wanted to continue eating foods that they had tried while abroad. Their children, the baby boomers, wanted more Chinese and Japanese foods. These days, with globalization and the Internet, there’s broader knowledge, and people are more educated and curious.“Supermarkets were losing market share to Asian markets. The distributors were doing volume at little stores,” he said. “With demographic changes and more acculturation in food, retailers understood that they ought to carry more Asian products. The supers want to be one-stop shops.”Young people have affected inventories, too. “Millennials and Generation Z go to Instagram and look at a food photo and they re-create it. They’re willing to experiment,” Lempert said. “They don’t care to be introduced to the chef in the backroom and would rather just have great food no matter where it comes from. They’re value-conscious, do not want to be overcharged and want great quality.”Decades ago, the initial growth of food television resulted in many hip foods being sold at gourmet stores and associated with expensive restaurants and celebrity chefs. “That has changed a lot. Look at the rise of Aldi and Lidl,” he said, referring to two popular discount grocers that have helped democratize food.Increased interest in global flavors combined with a strong natural food movement has also pushed such ingredients as fresh turmeric, coconut water and virgin coconut oil to mainstream stores. Those items may be wonderful health boosters to some people, but to me, they’re game changers for creating flavors that beautifully capture what I’ve enjoyed in Vietnam. For example, I’ve long chased the alluring flavors of a golden-hued coconut rice that my parents adore. Now, I can easily render the vibrant rice whenever I want.When the rice noodle selection is poor or I want to enjoy noodles in whole-grain form, gluten-free pastas come to the rescue. Brown rice capellini is excellent for refreshing bun noodle salad bowls and rice paper rolls; its heftier spaghetti sibling is perfect for spicy bun bo hue noodle soup.Late last year, Whole Foods issued a trend report for 2019, putting strong bets on Pacific Rim flavors and citing dried shrimp and fruits such as guava, jackfruit and dragon fruit as ways for people to better experience “the world through their palates.” More of the exotic and unfamiliar is moving from the margins into the mainstream.American supermarkets welcomed my family more than 40 years ago. We mined those grocers as well as Asian markets to replicate the flavors we feared had been lost. It was an issue of cultural survival.Nowadays, I shop less frequently at Asian markets and see the future of Vietnamese food being buoyed by accessible ingredients, which allow more people to easily experience the cuisine’s brilliance. The story has shifted from surviving to thriving, from being Vietnamese in America to shaping Vietnamese America.Nguyen is the author of “Vietnamese Food Any Day” (Ten Speed Press, 2019). […]

You probably know your way around a Vietnamese menu — the pho, banh mi and rice paper rolls. But have you ever tried making those dishes at home?California-based food writer and cookbook author Andrea Nguyen thinks you can.

If you can put together a taco or pizza dinner on a weeknight, Nguyen asks: Why not Vietnamese?“You can also make a banh mi sandwich whenever you want. Lemongrass pork, yeah!” Nguyen said. “Make a green mango salad if you want, throw that together. And that’s what I’m trying to do with the book, to help people understand the foundations of Vietnamese flavors and textures so that they can work it into their repertoire.”Nguyen says you don’t even need to go to an Asian market for the ingredients. She was in Seattle this week for her new book, “Vietnamese Food Any Day,” so as part of our “Chef’s Day Off” series — and to make her point — we walked through Pike Place Market. […]

Cultural authenticity in food continues to be a hot-button topic. A star-studded panel will discuss the issue at Minneapolis’ The Lynhall next month called “Insiders or Outsiders: Who Owns Asian Food?”Food writer Andrea Nguyen, author of James Beard award-winning cookbook “The Pho Cookbook,” will join the discussion at The Lynhall on April 8. Nguyen talked with MPR News host Tom Crann on All Things Considered about her new cookbook, “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors,” and what makes for “authentic” food or “authentic” experience.The following is her recipe from her new book for savory-sweet comfort food from southern Vietnam, shrimp in coconut caramel sauce. Reprinted by permission from “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors,” published by Ten Speed Press, an imprint of Penguin Random House.Recipe: Shrimp in coconut caramel sauceShrimp in coconut caramel sauce from Andrea Nguyen’s new book, “Vietnamese Food Any Day.”Courtesy photo by Aubrie PickMy niece Paulina requested this savory-sweet comfort food from southern Vietnam, a region where cooks use coconut milk and coconut water for a sunny array of dishes. I happily obliged because it’s delicious and involves a nifty technique — coconut water is reduced with other ingredients until it caramelizes a bit to create a lovely syrupy sauce. Enjoy tôm rim nước dừa with rice and a simple vegetable, like the charred brussels sprouts on page 170. Choose a large skillet or sauteuse pan with a light interior to easily monitor the color changes during cooking.IngredientsServes four; takes 35 minutes.
• 1 1/4 pounds of extra-large or jumbo shrimp, peeled and deveined• 1 1/3 cups of coconut water• 1 1/2 tablespoons of sugar, plus more as needed• 1 tablespoon of caramel sauce (recipe follows), or 1 1/2 teaspoon molasses• 1 1/2 tablespoons of fish sauce, plus more as needed• 2 tablespoons of virgin coconut oil• 1 large shallot, halved and sliced• 3 large garlic cloves, sliced• Recently ground black pepper• 1 green onion, green part only, thinly slicedPat the shrimp with paper towels to remove excess moisture, and set aside.In a medium bowl, combine the coconut water, sugar, caramel sauce and fish sauce and stir to mix; taste and make sure it’s pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1 1/2 teaspoons sugar or fish sauce, or both. Set aside.In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between 1/3 and 1/2 cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp’s natural juices to release, thin out and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.Transfer the shrimp to a shallow bowl or plate and serve.Recipe: Caramel sauceThis key Viet ingredient is simply nearly burnt sugar; it’s not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You’ve likely had caramel sauce in clay-pot (kho) dishes but didn’t know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.Don’t fear the caramelization process. It’s not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don’t have time to make a batch, use the workarounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.Ingredients for caramel sauce
Makes about 1/2 cup; takes 15 minutes.• 2 tablespoons of water, plus 1/4 cup• 1/8 teaspoon unseasoned rice, apple, or distilled white vinegar (optional)• 1/2 cup of cane sugarFill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan.In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don’t worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in — think the color of Pinot Noir — let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.Leaving the pan in the sink, add the remaining 1/4 cup of water. The sugar will seize up, which is OK. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.You make MPR News possible. Individual donations are behind the clarity in coverage from our reporters across the state, stories that connect us, and conversations that provide perspectives. Help ensure MPR remains a resource that brings Minnesotans together.Donate today. A gift of $17 makes a difference. […]

Hello everybody. Today I’m going to introduce you to one of my favorite Korean noodle soups. I really love Korean guksu noodle soup because it has a light, clear broth, is incredibly savory and is not greasy at all, so I have it at least once or twice a week. It leaves me feeling refreshed after eating it!
I often have anchovy kelp stock on hand, so I add some thin white wheat noodles, and add chopped and seasoned kimchi on top and I have a quick kimchi noodle soup. Sometimes I add fish cakes (called eomuk in Korean) instead of kimchi, which is what I want to show you here. The recipe for homemade fish cakes is on my website, so you can use those if you want, or you can use store bought fish cakes like I do in this recipe. You can find them in any Korean grocery store.Advertisement
I’m a big fan of anchovy kelp stock, which is why dried anchovies are always in my freezer. As soon as they get close to running out, I restock right away. I know some of you don’t love them as much as me, then you could use chicken or beef stock instead, or vegetable stock from my recipe. You could also replace fish cakes with something like fried tofu or sautéed mushrooms or vegetables. This recipe is so versatile you can use whatever you like, but I’m showing you the way I like it here.
Enjoy some guksu!
Description
Ingredients
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For seasoning sauce:

For anchovy kelp stock:
Makes 13 to 14 cups

Directions
Make anchovy kelp stock:

Combine the dried anchovies, dried kelp, daepa (or green onions), onion, and radish in a large pot.
Add 18 cups of water, cover, cook over medium-high heat for about 30 minutes. If the mixture begins to boil over, uncover, stir, and then cover with the lid slightly cracked.
Turn down the heat to medium low and boil for 1 hour.
Turn down the heat to low and simmer for another 10 minutes. Remove from the heat.
Put a mesh strainer over a large bowl and strain (to save the cooked radish and kelp, see my vegetable stock recipe). You will get about 12 to 13 cups of stock.
Use right away or freeze for up to 3 months.

Make seasoning sauce:

Combine soy sauce, hot pepper flakes, green onion, green chili pepper, sesame oil, and sesame seeds in a bowl.
Mix well with a spoon.

Cook the noodles:

Bring a large pot of water to a boil. Add the noodles, stirring with a wooden spoon so they don’t stick together.
Cover and cook the noodles over medium high heat for 3 to 4 minutes until tender but still chewy. You can take a sample: it should be chewy but there shouldn’t be anything hard in in them when you bite them.
Drain the noodles, transfer to a large strainer and rinse in cold running water, rubbing the noodles by both hands to cool and remove excess starch.
Drain and divide the noodles into 2 large soup bowls.

Put it together and serve:

Heat the stock and fish cake skewers until hot. Add some fishcake to each bowl and then pour the stock over the noodles.
Add some seasoning sauce and serve right away.

Posted on Thursday, January 21st, 2021 at 7:30 pm.
Last updated on January 30, 2021.
Tagged: easy noodle soup, eomuk guksu, 국수, fishcake noodle soup, guksu, How to make noodle soup, 어묵국수, Korean cooking, korean food, Korean noodle soup, Maangchi, Maangchi noodle soup recipe, Maangchi’s Korean recipes, Noodle soup with fishcake […]

Today’s recipe is a green onion (scallion) pancake with seafood. You may remember I made a green onion pancake (pajeon) video a long time ago which used foraged green onions. But when making pajeon, most Koreans use this kind of green onion, and the most popular kind of pajeon is made with seafood.
The pan fried green onion in this pancake is both soft and crispy, and with all this savory seafood the taste is fantastic. That’s why it’s one of the most popular dishes at Korean restaurants, and especially Korean BBQ restaurants, because it’s a fun thing to order with a lot of friends. When you’re all together waiting for your BBQ, you can get one of these and share it. Just order one, or else your stomach will be too full when the BBQ comes. When we eat it together, everyone helps each other to get a piece. So one person holds the pancake down with their chopsticks while a second person tears off a bit with their own chopsticks. Then the favor is returned and the second person holds the pajeon down while the first person gets their bite. We should always help each other out, right?Advertisement
Some tips when making these pancakes:

For a vegetarian version, skip the seafood and egg and use vegetable stock.
The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well.
While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely.
This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over.
Be sure to make the dipping sauce, that’s the best way to enjoy it!
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It can be a simple meal for 2 people, and Koreans often pair it with soju or makgeoli. And if you want to eat one all by yourself, why not?
Let’s have haemul-pajeon!
Ingredients
Serves 2

½ cup all-purpose flour
1 tablespoon potato starch
½ teaspoon kosher salt plus a pinch of salt
a pinch of ground black pepper
¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water
4 tablespoons vegetable oil
12 green onions, roots and tops trimmed to 8 to 9 inches long (to fit your skillet)
4 to 5 ounces (½ cup) seafood (peeled and deveined shrimp, squid, clams), chopped
1 large egg, beaten in a small bowl
1 fresh red pepper, sliced

For dipping sauce:

Directions:
Get the dipping sauce ready:

Put soy sauce, vinegar, gochu-garu, green onion, and sesame seeds in a small bowl.
Set it aside for now, we’ll mix it later when we serve it.

Prepare pancake ingredients:

Combine the chopped seafood, pinch of salt and a pinch of ground black pepper in a small bowl. Mix it well and set aside.
Combine flour, potato starch, ½ teaspoon salt, and ¾ cup stock (or water) in a large enough to accommodate the green onions. Mix with a whisk until smooth.

Make green onion pancake:

Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat and swirl to coat evenly.
Add the green onions to the batter to coat them. Using tongs or your hand, place them side by side in the skillet, alternating white end to green end, so they form a neat rectangle.
Add the seafood to the leftover batter in the bowl. Using your hands or tongs, spread the battered seafood on top of the battered scallions, scraping out any excess batter remaining in the bowl.
Add the sliced red pepper and pour the beaten egg over top of the pancake in the skillet.
Quickly wash your hands!
Reduce the heat to medium and cook for about 6 minutes, until the bottom is light brown and crispy.
Turn the pancake over with a large spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the skillet. Lift one edge of the pancake with your spatula and tilt the skillet so that the oil flows underneath the pancake. Cook for another 3 minutes until nicely browned and crisp.
Turn the pancake over again. Turn up the heat to medium high heat and cook for 1 minute, until the bottom turns crunchy.
Transfer to a large plate, with the egg and seafood side up. Serve right away with the dipping sauce.

How to eat:

Mix the dipping sauce with a spoon. You can cut up the large pancake into several pieces before eating. Take 1 piece to a small individual plate and drizzle some dipping sauce with the spoon and eat. If you don’t want to precut the pancake, you can use your chopsticks to tear off a chunk of batter with a green onion and seafood, and then eat it with the dipping sauce. I prefer the second way because I love to eat the whole cooked green onion.

Posted on Sunday, April 4th, 2021 at 7:57 pm.
Last updated on June 5, 2021.
Tagged: green onion pancake with seafood, haemul pajeon, haemulpajeon, 파전, 해물파전, Korea recipes, Korean cooking, Korean cuisine, korean food, Korean green onion pancake, Maangchi green onion pancake, maangchi scallion pancake, Pajeon, scallion and seafood pancake, scallion pancake […]

The weather is getting warmer so I want to introduce you to a great beef dish for summertime: pan-cooked beef salad (Sogogi chapssal-gui: 소고기 찹쌀구이). It’s good for summer because you don’t serve it hot, it’s best at room temperature or cold.
This is usually a pretty fancy dish you serve to guests, but I simplified it here to its best parts. When I lived in Korea my friend Sun-Nam told me all about how she likes to make and serve this dish. Her way was similar to bibimbap where in the middle of a platter was the pan-cooked beef, surrounded by colorful ingredients arranged around it: carrot, cucumber, pear, and gyeran-jidan (lightly fried separated egg whites and yolks sliced into elegant strips) among them. It was served with traditional spicy Korean mustard garlic sauce (gyeoja-maneul jang). This sauce is very distinctive and special and you can use it in a lot of other places too, either as a dipping sauce or a salad dressing. It has a great kick!Advertisement
In my version of this dish I keep the most important and delicious parts: the pan-cooked beef coated in sticky glutinous rice flour (which gives it a bit of a rice cake texture), the white, crispy Korean pear cut into matchsticks, and of course that traditional Korean mustard garlic sauce. This cuts down on the labor of preparing all those other ingredients and these three go so well together they are the best parts of the dish! To give it a nice visual and because I love pine nuts, I sprinkle some roughly-ground pine nuts over top. You can use a smaller amount if you want, or skip them.
You can also substitute cucumber for Korean pear, and use packaged, pre-cut beef for bulgogi from a Korean grocery store instead of slicing your own.
We often serve this dish as anju (a side dish to alcohol), as party food for the family, or when guests come over. It’s pretty easy to make and still feels and tastes special. I hope you enjoy it!
Ingredients
Serves 4
For the gyeoja-maneul jang sauce:
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For the beef salad:

For garnish (optional)

¼ cup pine nuts, tips removed and minced
7 ginkgo nuts, stir-fried for 1 minute with a little bit of cooking oil until they turn green or golden

Directions
Make gyeoja-maneul jang sauce:

Combine the mustard powder and warm water in a small bowl and mix well. Let it sit for 5 minutes until the mustard powder’s spicy flavor is well activated.
Place the garlic, vinegar, salt, and apple into a food processor and puree. Add to the mustard mixture and stir in the honey and sesame oil.
Cover and refrigerate until ready to use.

Prepare the beef:

Cut the beef into very thin 3-by-1 inch pieces. You should get about 30 to 35 pieces. Spread out the slices on the cutting board.
Sprinkle 1 teaspoon salt and ¼ teaspoon ground black pepper evenly over the fillets. Drizzle the sesame oil over top and lightly massage with both hands to spread evenly. Season only the top of the beef; no need to flip the fillets over.
Sprinkle the glutinous rice flour over top of the beef fillets. Flip them over and sprinkle more rice flour to coat both sides.

Cook the beef:

Heat up a large nonstick skillet over medium high heat. Add about 2 tablespoons vegetable oil (or any cooking oil) and swirl to coat the skillet.
Place the beef fillets on to the skillet one by one. Cook for about 1 minute, just until they are no longer pink and are  light brown. Turn them over and cook for another minute.
Transfer to a plate one by one. Wipe off the skillet with a paper towel and repeat with the rest of the beef pieces and vegetable oil.

Put it together:

Place the cooked beef on a large plate (or platter). Peel and core the pear, and cut into matchsticks. Add them to the plate next to the beef.
Sprinkle with pine nuts and ginkgo nuts (if used), and serve with the mustard garlic sauce in a separate bowl on the side.

How to eat:
You can serve in 2 ways.

Mixing all togetherDrizzle the sauce all over the beef and with chopsticks or tongs gently mix it together with the pear. Portion some out to everyone in individual plates.
Portion by portionSet out a small spoon for the mustard sauce and a series a small plates for everyone. With chopsticks each person takes a single piece of beef, adds some of the pear, and drizzles some mustard sauce over top. Roll up or fold over the beef with the pear and sauce inside and eat. Then make another one.

Posted on Saturday, June 5th, 2021 at 9:17 pm.
Tagged: 소고기찹쌀구이 샐러드, Korean beef salad, Korean cooking, Korean recipes, Maangchi beef salad, Maangchi Korean cooking, Pan-cooked beef salad, sogogi-chaphsal-gui […]

Today I’m going to show you a very simple, delicious, and easy vegan recipe, using minari, a vegetable that’s very common in Korean cuisine. It’s also known as “water dropwort” in English. It’s used as a main ingredient in some dishes, and is added to others to impart its unique, herby flavor. I love to have it in spicy fish stew. Fresh minari added at the last minute before serving gives the fish beauty and fresh herbal flavor.
Last year there was a movie about Korean immigrants in the US named Minari, which was very popular and won many awards. A lot of people asked me to make a recipe using minari but I had to wait until it was in season again to do it. If you’ve made my spinach side dish recipe (sigeumchi-namul) before, you might notice this recipe is similar. You could also use watercress, too.Advertisement
Ingredients
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Directions
Trim, blanch, and wash minari:

Cut off the tips of the roots and discard.
Remove the loose leaves from the stems by raking your knife blade down them at an angle.
Bring a large pot of water to a boil. Add the minari and blanch 30 seconds to 1 minute. Take it out with tongs and transfer to a bowl.
Rinse the minari under cold running water. Rinse and drain a couple of times to clean and stop it from cooking.
Squeeze out excess water.

Make minari-muchim:

Cut the minari into small pieces.
Combine the minari, soy sauce, garlic, green onion, sesame oil, and sesame seeds in a bowl. Mix it altogether by hand and transfer to a serving plate or bowl.
Serve with rice.

Posted on Thursday, June 17th, 2021 at 7:59 pm.
Tagged: banchan, 미나리, 미나리무침, Korean cooking, korean food, Korean kitchen, Korean vegetarian dish, Korean water dropwort recipe, Maangchi minari recipe, minari muchim, minari recipe, side dish, vegan dish […]

Experience simple and humble cooking with Mum’s Mushroom and Chinese Cabbage Soup! The vegetables are simmered until fall apart tender while the broth becomes beautifully flavored. In just 4 steps, you’ll have a new favorite recipe you’ll keep coming back to!

The best way to nourish the family

I adore Mum’s vegetarian dishes because she always tries to cook using fresh and organic ingredients. Not only are her meals deliciously wholesome, many are super simple to make as well – perfect for busy working Mums!

When I shared her Mushroom and Chinese Cabbage Soup in my Instagram story, many of you requested that I get the recipe. Mum was more than happy to teach me and promised that it was VERY easy.

Now that I’ve learnt it, I can concur!

While you may have been smitten by the soup’s simplicity in the Instagram video, here’s why you’ll love having the written recipe in your back pocket:

Whatever your reason may be, Mum’s recipe has got you covered tonight!

Why this recipe works

Rehydrated shiitake mushrooms add incredible umami and depth of flavor.Using honey dates means you’ll get a subtle layer of sweetness that’s earthy and fragrant.Letting the ingredients simmer helps them soften until melt-in-your-mouth tender.What you’ll need

About the produce

Mum used a variety of mushrooms for this recipe, but you can use your favorite types. You can also add other vegetables and fruit for extra flavor, similar to those in Mum’s Bún Riêu Chay (Vegetarian Tomato Noodle Soup). Some great options include:

FigsJicamaRed datesCornAppleFor the vegetarian abalone, Mum gets it from the local Asian vegetarian shop. This can be substituted for other mushrooms or skipped altogether.

How to make this recipe

Bring the water to a boil and add the mushrooms, carrots and honey dates in. Let it simmer on medium heat as you work on the other ingredients.

Cut the celery into 1.5 cm (0.6″) wide segments and the cabbage into large pieces roughly 15 cm (6″) long. Wash everything in cold salted water 3 times and drain in a colander.

Turn the heat up to high so that it starts boiling again, then add the remaining vegetables into the pot. Season with the rock sugar, salt and chicken powder and let it cook for 20 minutes on medium heat.

Serve hot as is!

Recipe FAQs

Can I add meat to this? Certainly! Mum made this a vegetarian version, but you can use pork or chicken bones to develop more flavor. Grandma’s Chinese Cabbage Soup (紹菜汤) is similar to this recipe and uses meat. Why are my vegetables soggy? The longer you let it simmer for, the softer the ingredients become. I personally prefer it soft, but if you like your vegetables with a bit of a crunch, take it off the heat as soon as it reaches the texture that you like to stop it from cooking any further.

Tips for the best results

Simmer low and slow. This helps the vegetables release their natural sweetness and soften.Use fresh produce. You’ll get the most potent taste from the freshest ingredients.Opt for a vegetable stock. You can make it just like Mum did for her Bánh Canh Chay (Tapioca Noodle Soup) and keep the excess stored for recipes like this to get extra flavor.What to serve it with

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Mushroom and Chinese Cabbage Soup

Mushroom and Chinese Cabbage Soup has vegetables simmered until fall apart tender. In just 4 steps, you’ll have a recipe you’ll keep coming back to!

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }5 from 5 votes

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Prep Time: 30 minutesCook Time: 30 minutesTotal Time: 1 hour
Servings: 6
Calories: 109kcal
Author: Jeannette

Ingredients
InstructionsBring the water to a boil and add the mushrooms, carrots and honey dates in. Let it simmer on medium heat as you work on the other ingredients.Cut the celery into 1.5 cm (0.6″) wide segments and the cabbage into large pieces roughly 15 cm (6″) long. Wash everything in cold salted water 3 times and drain in a colander.Turn the heat up to high so that it starts boiling again, then add the remaining vegetables into the pot.Season with the rock sugar, salt and chicken powder and let it cook for 20 minutes on medium heat.Serve hot as is!

NotesSimmer low and slow. This helps the vegetables release their natural sweetness and soften.
Use fresh produce. You’ll get the most potent taste from the freshest ingredients.
Opt for a vegetable stock. Doing so will give the Mushroom and Chinese Cabbage Soup extra flavor.
You can use your favorite mushrooms and vegetables. Some great options include figs, jicama, red dates, corn and apple.
For the vegetarian abalone, Mum gets it from the local Asian vegetarian shop. This can be substituted for other mushrooms or skipped altogether.

NutritionCalories: 109kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 980mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5633IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 3mg
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XO Sauce may just be the most luxurious sauce in the world because it uses PREMIUM ingredients! Our homemade version does take some time to make, but your dedication will be rewarded with a satisfyingly golden, crispy and umami-packed condiment that lasts for months. It’s the perfect family weekend project and comes out superior to any store bought ones!

A lavish condiment to elevate every meal

Whenever I go to a restaurant and they offer XO Sauce, I count my lucky stars. Knowing how long it takes to make AND what premium ingredients go in it, it’s always a blessing when we get it served alongside our favorites like lobster, steamed fish or chicken.

Of course, with the price tag on this luxury item, it’s often given sparingly, and I’m always the slightest bit hesitant to ask for seconds. Just the slightest.

That’s why I love making it at home. There’s no limit to how much you can have (or how much of the goodies you can add)!

Unlike our other homemade sauces, this one takes a bit of time. But trust me when I say that every second is worth it.

Once all the ingredients are simmered down, you’ll have a flavor bomb packed with umami. Smother it over anything for an addictive spicy kick with rich seafood undertones.

And if you can’t finish it all, seal it well and have a condiment ready to go for months!

Why is it so expensive?

The story’s told of a Kowloon chef who created the sauce and gave it the name of the most prestigious beverage of that time. To many, ‘XO’ has ties with the luxury cognac, which in turn symbolizes wealth and class.

Beyond the story, Chinese cuisine considers many ingredients delicacies, including fish maw, abalone, sea cucumber and oysters. Scallops and shrimp – the main ingredients in this condiment – also fall under this category.

They’re prized for their potential health benefits and accessibility, making them the prime elements to Lunar New Year celebration banquets and a fantastic edible gift!

What is an XO Sauce substitute?

When Mum makes her meat-free meals, she will sometimes add extra flavor by having some vegetarian XO Sauce in a dish on the side. You’ll find a few brands that make it when you go to Asian supermarkets and they’re often made using soybeans, chili and spices.

It’s a must-have for her Phở Chay (Vegetarian Phở) and topped over a hearty Rice Cooker Rice with Mushrooms and Chinese Broccoli, but also acts as a great vegetarian substitute for the luxury condiment.

Of course, the real deal is where the deepest umami is, so try make a large batch to store at home for whenever cravings strike!

Why this recipe works

Frying the scallop shreds keeps it crisp and adds incredible texture.Using smoked ham means you can still make a delicious condiment without having to source the traditional Jinhua ham from the Zhejiang province.This homemade XO Sauce is simmered down using reserved scallop water for unmatched umami.What you’ll need

For the simmering

About the ingredients

Traditionally, XO Sauce is made using cured Jinhua ham, which can be hard to find outside of China. As a substitute, you can used smoked (or double smoked) ham or prosciutto.

This recipe also uses rehydrated scallops and shrimp. You can get these at Chinese dried goods stores. There will be a variety of types and sizes and generally the bigger, the more expensive.

We opt for the medium to big scallops and shrimps for this recipe.

For the seasoning

About the sauces

This recipe uses a chili bean sauce (toban djan) for extra flavor, which we get in jars from Asian supermarkets.

We also reserve our scallop water to add extra flavor. To do this, rinse the dried scallops and shrimp in cool water, then replace the water with a fresh batch. Let it soak for 2 hours or overnight and set the liquid aside after draining.

How to make this recipe

Heat up the oil in a pan and add the shredded scallops in to fry for 5 minutes on medium heat or until golden and crispy. Pour the contents into a strainer and set aside for later.

Pour the oil back into the pot on medium heat and cook the garlic, chili and shallots for 3 minutes or until brown. Add the fried scallops, shrimp and smoked ham and stir, then season with the salt, sugar, chicken powder and chili bean sauce.

Pour 1 cup of the scallop water in to simmer for 1 hour over low-medium heat or until it has reduced to your preferred consistency. Add the Shaoxing rice wine and mix for 2 minutes.

Pro Tip: Stir every 5 minutes to avoid burning.

Transfer the XO Sauce into an air-tight jar and serve as is with your favorite savory dishes!

Recipe FAQs

How do I store it? If it’s sealed in a glass jar with a lid so that everything’s kept airtight, you can leave it refrigerated and it will last for 6 months. Make sure that the layer of oil covers all the ingredients to keep it fresh. Top it off with more oil if need be. Are there any other ingredients I can use as a substitute that aren’t so expensive? You can use less of the scallops and shrimp and add more of the aromatics. Otherwise, dried squid or fish from Asian supermarkets will work. They won’t have the provide the exact same flavor, but these ingredients will be cheaper alternatives.

Tips for the best results

Use the scallop and shrimp liquid. Reserve all the water used for soaking the scallops and shrimp, then add it to simmer in the XO Sauce for extra umami. Just keep in mind that the more liquid you use, the more time you’ll need to simmer.Shred the scallops by hand. It’s much easier to use a food processor to blitz it, but using your hands to pull each strand apart ensures you’ll have more texture after frying it.Simmer low and slow. This will help to bring out deeper flavors and let the ingredients infuse with each other.What to serve it with

XO Sauce works well with any savory banquet dish, from chicken to pork to beef and seafood. But our favorite ways to eat it are with noodles and rice to soak every drop up:

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XO Sauce (XO 酱)

XO Sauce is the a luxurious sauce using PREMIUM ingredients. Enjoy a crispy and umami-packed condiment that lasts for months!

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }5 from 4 votes

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Prep Time: 1 hourCook Time: 1 hour 15 minutesSoaking Time: 2 hoursTotal Time: 4 hours 15 minutes
Servings: 20
Calories: 37kcal
Author: Jeannette

IngredientsFor The SimmeringFor The Seasoning
InstructionsHeat up the oil in a pan and add the shredded scallops in to fry for 5 minutes on medium heat or until golden and crispy. Pour the contents into a strainer and set aside for later.Pour the oil back into the pot on medium heat and cook the garlic, chili and shallots for 3 minutes or until brown.Add the fried scallops, shrimp and smoked ham and stir, then season with the salt, sugar, chicken powder and chili bean sauce.Pour 1 cup of the scallop water in to simmer for 1 hour over low-medium heat or until it has reduced to your preferred consistency. Add the Shaoxing rice wine and mix for 2 minutes.Pro Tip: Stir every 5 minutes to avoid burning.Transfer the XO Sauce into an air-tight jar and serve as is with your favorite savory dishes!

NotesUse the scallop and shrimp liquid. Reserve all the water used for soaking the scallops and shrimp, then add it to simmer in the XO Sauce for extra umami. Just keep in mind that the more liquid you use, the more time you’ll need to simmer.
Shred the scallops by hand. It’s much easier to use a food processor to blitz it, but using your hands to pull each strand apart ensures you’ll have more texture after frying it.
Simmer low and slow. This will help to bring out deeper flavors and let the ingredients infuse with each other.
This recipe is made using cured Jinhua ham, which can be hard to find outside of China. As a substitute, you can used smoked (or double smoked) ham or prosciutto.
You can get dried scallops and shrimp at Chinese dried goods stores. There will be a variety of types and sizes and generally the bigger, the more expensive. We opt for the medium to big ones.
We use a chili bean sauce (toban djan) for extra flavor, which we get in jars from Asian supermarkets.
Reserve the scallop water to add extra flavor. To do this, rinse the dried scallops and shrimp in cool water, then replace the water with a fresh batch. Let it soak for 2 hours or overnight and set the liquid aside after draining.

NutritionCalories: 37kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 483mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg
Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

Join the family! […]