Last week I was abolutely stuck on "Glorias Sandwich", a toasted english muffin with garlic cloves scratched over the surface of the muffin, topped with tomato and mozarella cheese... but THIS Week, I admit I am more addicted to this one... It is so easy to make and so incredibly good if you have good Kimchi :)

Thanks to Mangi (tm) for this!

https://www.maangchi.com/recipe/kimchi-grilled-cheese

Ingredients (Serves 1)

2 slices of bread
1/2 cup shredded mozzarella cheese
1/4 cup fermented chopped kimchi
1 tablespoon unsalted butter

Directions

1. Heat up a large skillet over medium heat. Place the 2 slices of bread side by side, leaving an empty spot in the skillet for cooking kimchi. 2. Let it cook for 3 minutes and in the meantime add 1 teaspoon butter and
the kimchi to the empty spot in the skillet. Stir the kimchi into the butter so it's cooked nicely.
3. Turn a slice of bread over and add the cheese to the hot, toasted side of the bread. Add the fried kimchi and then put the other slice of bread on top, with the hot, toasted side down. So now the cheese will be surrounded with hot kimchi and toasted bread, and the outside of the sandwich has the untoasted sides of the bread.
4. Cook for about 2 to 3 minutes, gently pressing down with a spatula, until the bottom of the sandwich turns golden brown. 5. Turn it over and melt the rest of the butter next to the sandwich in the skillet. Move the sandwich around in the butter with the spatula for about 1 minute.
6. Turn it over again and move the sandwich around in what's left of the melted butter. Remove from the heat and serve right away.

Note1: My cast iron skillet works best for me, YMMV. Note2: Sometimes I use mozarella cheese, and sometimes I use grated sharp cheese instead :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to All <=-

www.maangchi.com/recipe/kimchi-grilled-cheese

How have I not heard of her before! I do like Korean food (in
restaurants) but have never tried making my own at home. I have lots
of recipes already but I'll be spending a considerable amount of
time on her website in the evenings to come.

(It turns out I already have some of her stuff as other people have
been posting her recipes over the years.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Emergency Kimchi (Yangbaechu Kimchi)
Categories: Korean, Vegetables, Chilies, Pickles
Yield: 1 Quart

2 lb Shredded cabbage
1 c Cold Water
1/4 c Kosher salt
KIMCHI PASTE:
1/3 c Hot chile flakes
1 tb Sugar
1/4 c Fish sauce
1/4 c Minced garlic
1/3 c Chopped green onion
1/4 c Julienned carrot

A method I developed to make kimchi simply and easily: I use
common cabbage instead of napa cabbage, and I don't use oysters or
fermented squid. Total time to make this kimchi is 30 minutes.

Traditional authentic kimchi is made with napa cabbage (in Korean:
"baechu"). When I travel, it's not available in many countries. So
when I want kimchi when I travel I make it with common cabbage
(yangbaechu).

Wash and rinse the salted cabbage in cold water a couple of times.
Drain the water. Mix the kimchi paste into the cabbage thoroughly.
Put the kimchi into a container, jar, or plastic bag. Press the
top of the kimchi down with your hands to protect your kimchi from
being exposed to too much air.

You can eat it right away, just like salad. Or keep it at room
temperature and it will ferment in a few days. Fermented kimchi
can be used for kimchi stir-fried rice or kimchi stew, and it will
be delicious.

Emily Kim

From: www.maangchi.com

MMMMM



Cheers

Jim


... I can order takeaway fluently in several Asian languages.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

www.maangchi.com/recipe/kimchi-grilled-cheese

How have I not heard of her before! I do like Korean food (in
restaurants) but have never tried making my own at home.

I love korean food so much that I've got a few things here I generally keep "in stock" in my cupboard.. Like korean chicken frying mix (I have a large bag of it here, when it gets low I mix up more :) ).

I have lots
of recipes already but I'll be spending a considerable amount of
time on her website in the evenings to come.

I bought one of her cookbooks years ago, it is great for learning some techniques, etc.

(It turns out I already have some of her stuff as other people have
been posting her recipes over the years.)

Understandable :)

I also love watching "Aaron and Claire" cooking videos. Here's one of their many many recipes:

#Spicy Fried Chicken# (my fav!)

Ingredients:
chicken wing(600g),
salt, black pepper,
onion powder,
garlic powder,
cayenne pepper,
soft flour (a.k.a. cake or pastry flour), potato or corn starch,
oil,
plastic bag

Put the chicken in a bowl and add 1 teaspoon of salt, some black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of cayenne pepper. Gently massage it.
Make the sauce.
Pour 1 cup of flour, 1/2 cup of starch, and 1/2 teaspoon of salt into a plastic bag and shake it.
Pour the chicken wings we prepared into the plastic bag and shake it again. **NOTE: If you don't drain the chicken properly or put too many chickens all at once, the batter will get too wet. If you see watery batter in the plastic bag, you already ruin it, so please be careful!**
Double fry the chicken wings for 5 minutes each and spread the sauce with a brush.

Sauce for Spicy Fried Chicken

Ingredients: sugar, chili pepper flakes (gochugaru,????), soy sauce(????), Tabasco, corn syrup, ketchup, oyster sauce, chicken stock, garlic powder, water, Vietnamese pepper (2-3)

Add 2.5 tablespoons of sugar, 2 tablespoons of chili pepper flakes, 4 tablespoons of soy sauce, 1.5 tablespoons of Tabasco, 3 tablespoons of corn syrup, 1/2 tablespoon of ketchup, 1/2 tablespoon of oyster sauce, 1/2 tablespoon of chicken stock, 1/2 teaspoon of garlic powder, 2 tablespoons of water, some dried chili pepper and boil it.

Once you see the bubbles from the sauce, turn off the heat and pour it into a bowl.

Today, I showed you 3 kinds of famous Korean fried chicken. How was it? It is much easier than you think, right? Now, you don't have to go to Korea town just for this. Why don't you try it with your family or friends sometime? It will be awesome!

https://aaronandclaire.com/3-korean-fried-chicken-recipes/

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to All <=-

https://www.maangchi.com/recipe/kimchi-grilled-cheese

You're a Maangchi fan also? I love her videos. She's so sweet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet and Crunchy Tofu (Dubu-gangjeong)
Categories: Korean, Asian, Seandennis
Yield: 4 Servings

2 c Vegetable oil for frying
14 oz To 1 pound firm or medium
-firm tofu, cut into bite
-size pieces
1/4 c Potato starch
1 T Pumpkin seeds (optional)
*** Seasoning Sauce ***
1/4 c Ketchup
1/4 c Rice syrup
3 T Hot pepper paste

Make seasoning sauce

Combine all the seasoning sauce ingredients in a skillet. Heat over
medium high heat, stirring for about 1 to 2 minutes until bubbling.
Remove from the heat and set the skillet aside. We'll reheat this
just before serving.

Coat the tofu

1. Cut the tofu into 1 x 1< inch bite sized pieces. Pat dry with
kitchen towel or paper towel.

2. Gently put the tofu into a plastic bag and add the potato starch.
Seal the bag and gently turn it over until the tofu is well and
evenly coated with the starch.

3. Remove each piece from the bag individually and transfer to a large
plate or a cutting board lined with plastic wrap, leaving some space
between the pieces.

Fry the tofu

1. Heat the oil in a skillet for 5 minutes, until it reaches 330-340
degrees F. Carefully add the tofu pieces one at a time to the hot
oil. Turn the heat down to medium and let the tofu cook for about
about 2 to 3 minutes, until the bottom turns light brown and the
surface is a little crispy.

2. Turn the tofu pieces with tongs or a slotted spoon--they should be
firm enough to turn without breaking--and fry for another 2 to 3
minutes, occasionally turning so that all sides turn light brown and
crispy. Remove from the skillet and set in a wire mesh strainer set
over a bowl.

... and then time to double-fry!

1. Reheat the oil for 1 minute over medium-high heat and fry all the
tofu again for 3 to 4 minutes, rotating and turning them over with
tongs or long wooden chopsticks, until all sides are golden brown and
crunchy.

2. Transfer the tofu to the strainer set over a bowl to drain the
excess oil.

Handle pumpkin seeds

If you use pumpkin seeds, put them into a slotted spoon and dip them
into the hot oil to fry them for just 10 seconds or so. Transfer the
seeds to a small bowl and turn off the heat.

Coat and serve

1. Reheat the sauce in the skillet until bubbling. Add the fried tofu
and gently mix all together until they are well coated.

2. Transfer to a plate and sprinkle the pumpkin seeds over top. Serve
as a side dish for rice.

From Maangchi: "Let me introduce you to Dubu-gangjeong, sweet, spicy,
and crunchy tofu!

It's part of Korean Buddhist temple cuisine. When I went to Korea to
study their cooking techniques and dishes I tasted it many times. I
had it in an upscale, expensive temple cuisine restaurant in Seoul
and in Buddhist temple in the mountain, eating with the monks. No
matter where I went it was always the most popular thing on the table!

Making this dish is so easy. It's like making my super-popular sweet,
sour, & spicy Korean fried chicken yangnyeom-tongdak recipe, except
instead of chicken there is tofu, and with no garlic at all because
it's a forbidden ingredient in Korean temple cuisine (along with
meat, onions, chives, and scallions).

This will be a great dish for any vegetarian but anyone who likes
spicy fried chicken will love it, too! Enjoy the recipe! ~"

Recipe by Maangchi

From: https://www.maangchi.com/recipe/dubu-gangjeong

MM'd by Sean Dennis (1:18/200@Fidonet) on 1 June 2020.

MMMMM

-- Sean

... You can tune a piano, but you can't tuna fish.
___ MultiMail/Linux v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

JIM WELLER wrote to JANIS KRACHT <=-

www.maangchi.com/recipe/kimchi-grilled-cheese

How have I not heard of her before! I do like Korean food (in
restaurants) but have never tried making my own at home. I have lots
of recipes already but I'll be spending a considerable amount of
time on her website in the evenings to come.

Maangchi is a great cook and is super sweet to boot. I enjoy her food and watching her cook.

I've only MMed one of her recipes but once I get a much better keyboard I'll
be MMing a lot more of them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Szechuan Pork Stir-Fry
Categories: Meats, Main dish, Stir fry, Asian
Yield: 4 Servings

1/2 lb Boneless pork
-- cut into thin strips
4 tb Kikkoman Teriyaki Sauce
-- divided
1/8 ts Crushed red peppers
2 tb Cornstarch
1 tb Distilled white vinegar
2 tb Vegetable oil; divided
1 Onion; chunked
12 Radishes; thinly sliced
2 md Zucchini
-- cut into julienne strips
Salt

Combine pork, 1 Tbsp. teriyaki sauce and red peppers; set aside.
Combine cornstarch, remaining teriyaki sauce and vinegar with 1 cup
water; set aside. Heat 1 Tbsp. oil in wok or large skillet over high
heat. Add pork mixture; stir-fry 2 minutes. Remove from wok; heat
remaining oil in same wok. Add onion; stir-fry 2 minutes. Add
radishes and zucchini; sprinkle lightly with salt and stir fry 1
minute longer, or until vegetables are tender-crisp. Stir in pork
and cornstarch mixture. Cook and stir until mixture thickens and
boils. Remove from heat; serve immediately.

Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the
permission of Kikkoman International Inc. Electronic format courtesy
of Karen Mintzias Submitted By KAREN MINTZIAS On 03-23-95

MMMMM

-- Sean

... BEWARE - Tagline Thief in this echo
___ MultiMail/Linux v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Hi Sean,

https://www.maangchi.com/recipe/kimchi-grilled-cheese

You're a Maangchi fan also? I love her videos. She's so sweet.

Yes, I am <grin>. I especially like the ones where her hubby and her son are her taste-testers :) They look like such a great family.

Here's one from another one of my fav cooks, Mandy, at Souped Up Recipes:

==Hakka Stuffed Eggplant==
Hakka people love to make all kinds of stuffed food, such as stuffed tofu, pepper, bitter melon, mushroom, eggplant... This has something to do with their history. The ancestors of the Hakka people have migrated southwards several times since the Qin dynasty because of social unrest, upheaval, and invasions from the northern provinces. When they moved to the south, they had to change their diet from wheat to rice. Therefore, they couldn't make dumplings anymore so they came up with the idea of stuffing the filling into all kinds of ingredients. I guess you can consider this as a dumpling variant. Stuffed eggplant was a regular dish on our dinner table. In this recipe, I am using Dover sole fillet as the main ingredient but we have tried shrimp, chicken, or pork. They all taste delicious.
Ingredients
For the filling

400 g 14 oz of white fish fillet, cut into chunks
1/2 tsp of salt
1/2 tbsp of soy sauce
1/2 tsp of sugar
1/2 tsp of sweet paprika
1/2 tbsp of cornstarch
2 tbsp of chinese cooking wine
1/2 tbsp of sesame oil
2 tsp of finely minced ginger
1 tbsp of finely minced garlic
1/4 cup of diced scallion
3 tbsp of water

To make the sauce

1 tbsp of soy sauce
1 tbsp of oyster sauce
1 tsp of cornstarch
Some Black pepper to taste
1 cup of water

Others

2-3 Chinese long eggplants
3 tbsp of cornstarch to coat the eggplants
2-3 tbsp of vegetable oil to pan-fry

Instructions

Roughly cut the fish fillet into chunks and put it into the food processor along with the rest of the filling ingredients. Use the on and off mode to blend everything for 20-25 seconds. Don't grind the meat too fine, otherwise, the filling will turn out too mussy. Remove it from the food processor and set it aside.
Slice the eggplant at a 45-degree angle into 1 centimeter thick pieces. Place all the slices on the cutting board. Put a few tbsp of cornstarch into a sieve and lightly dust onto the eggplant cut surface. Repeat this on the other side. Don't dust too much, otherwise, the filling can not attach well. A thin layer of cornstarch will prevent the meat from falling off and it also creates a starch layer on the outside of the eggplant which helps to catch more flavors from the sauce.
Spread a small amount of filling, 1/2 tsp will do, onto the eggplant slice. This will wet the cornstarch lightly and help the meat to fully make contact with the eggplant so it doesn't fall off while cooking. Then put more filling, about 1.5 tbsp, on the top. Shape the edge with a dining knife. This recipe is enough to stuff 3 long skinny eggplants, of course, it depends on the size of your eggplant.
Before cooking, combine all the sauce ingredients in a bowl and set it aside.
Add vegetable oil into a frying pan. Place in the stuffed eggplant with the meat side down and pan fry over medium heat until golden brown. Flip it and fry the other side for a minute or 2.
Pour in the sauce. Be careful with the hot steam coming out. Move around the eggplants so they can absorb more flavors. If your pan is not big enough, you can fry the eggplant in batches. Just remember to divide the sauce in half too.
Transfer the eggplant to a plate. Sprinkle some diced scallion as garnish. Serve with white rice.
===
https://soupeduprecipes.com/hakka-stuffed-eggplant/

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Sean Dennis <=-

Yes, I am <grin>. I especially like the ones where her
hubby and her son are her taste-testers :) They look like
such a great family.

I've seen a few episodes where her husband and son show up.

Off-topic, I got DOSemu to compile with the unstable Devuan Linux version. Evidently there is a bug in the original DOSemu that was fixed in DOSemu2
that was patched and thanks to a friend of mine, I was able to patch DOSemu
and it's working nicely. MM runs very nicely in DOSemu (much better than in DOSbox). I would use Gourmet but it keeps choking on the amount of recipes
I try to import.

I MM'd a few of Maangchi's recipes the other day. Here's one I'll
definitely make:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli With Tofu (Broccoli dubu-muchim)
Categories: Korean, Asian, Sidedish, Seandennis
Yield: 4 Servings

14 oz Trimmed broccoli
1 t Plus 2 t kosher salt
8 oz Medium or medium-firm tofu
2 Garlic cloves, minced
1 Green onion, chopped
1 T Toasted sesame oil
2 t Toasted sesame seeds

1. Bring a large pot of water to a boil over medium high heat. Stir
in 1 teaspoon salt, add the tofu, and cook for 3 minutes until the
tofu softens a bit.

2. Take out the tofu with a large spoon (or slotted spoon) and put it
in a small bowl. Let it cool.

3. Add the broccoli to the same boiling hot water and cook for 3 to 4
minutes until tender and bright green, but still crispy. Stir
occasionally with a wooden spoon.

4. Drain and rinse under cold running water to clean it and set the
color. Drain well.

5. Put the broccoli into a large bowl. Add the tofu, but first
squeeze out any excess water with both hands.

6. Crumble it by hand or with a wooden spoon.

7. Add 2 teaspoons of salt and add the garlic, green onion, and
sesame oil. Gently mix everything together by hand.

8. Transfer to a serving plate or bowl and sprinkle sesame seeds on
top. Serve right away. You can refrigerate the leftovers for up to 3
days.

Notes:

"Some of you are probably familiar with this dish because many Korean
restaurants serve it as a side dish. This is a more modern Korean
dish as broccoli is not traditionally a Korean ingredient for cooking
until the 80s. My late grandma would not make this, for example. I'm
not sure who invented it but it's a great idea because you get good
protein from tofu and plenty of vitamins in broccoli. It's a good
combination and with such a generous amount of toasted sesame oil the
dish is nutty and delicious and has a very Korean taste.

We Koreans typically serve it as a side dish for rice, noodles, or a
meat dish like Korean barbecue or roasted chicken like I showed in
the video. You can also substitute broccoli with chrysanthemum greens
(ssuk-gat in Korean) or bunch spinach."

Recipe by Maangchi

From: https://www.maangchi.com/recipe/broccoli-dubu-muchim

Converted to Meal-Master format by Sean Dennis (1:18/200) for the
Fidonet COOKING echo on 1 October 2021.

MMMMM

-- Sean

... Never test for an error condition you don't know how to handle.
___ MultiMail/Linux v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)