Looking for a fast, flavorful sauce for your noodles? This 5-minute homemade Asian Noodle Sauce is zesty, savory and far superior to store-bought alternatives. It's perfect for tossing with a variety of noodles like udon, ramen, Pad Thai or even spaghetti. Try this versatile sauce today and elevate your everyday noodle recipes.   

Best of all, this quick stir fry sauce is made without garlic, ensuring it's suitable for various dietary preferences. Plus, it can last 2 to 4 weeks, making it a great option for meal prep.

Double the recipe for even more convenience and get ready to whip up speedy meals like our 15 minute Asian Shrimp and Noodles Recipe and more!

Ingredients and Substitutions

These 8 easy to find Essential Asian Pantry Ingredients make the best-balanced noodle stir fry sauce.

Soy sauce - The base savory ingredient for soy sauce noodles. If you want to keep this Chinese noodle sauce recipe gluten-free, use tamari sauce or coconut aminos. You can also use a lower sodium soy sauce, if needed.

Sesame oil - Gives the stir fry sauce that nutty flavor.

Mirin - is a type of Japanese cooking wine that is slightly sweet. You can usually find this Asian Ingredient down the Asian or international isle of the grocery store. It will be labeled Aji-Mirin. You can also substitute with Shaoxing wine or cooking sherry, but you will need to add more honey or sweetener to balance the flavors of the Asian noodle sauce.

Honey - to sweeten to your desired taste preference. To make vegan, you can substitute with maple syrup or homemade date paste.

Rice Vinegar - Adds a punch of acid to round the flavors of the sauce. This ingredient is also found down the Asian or international isle of the grocery store. You can use apple cider vinegar as the substitute.

Please note: if we are adding this sauce to a recipe that calls for fresh lime juice, such as in our Asian shrimp and noodles, we hold the rice vinegar or use less lime juice.

Water - As you know, stir fried noodles absorb some liquid when you add the sauce. The addition of filtered tap water increases the volume of liquid and controls the sodium level.

Ground chili peppers or Sriracha sauce - of course this is an optional ingredient but seriously, this ingredient is not to be missed. Sometimes, we add ground Korean chili pepper if making a Korean recipe. If you plan on using all of your stir fry sauce within a couple of days, be sure to try our spicy Asian garlic chili sauce for a punch of flavor.

Oyster sauce - thick, rich, and filled with umami flavor. It gives the Asian noodle sauce that bit of funky flavor that we all crave with Asian recipes. You can find this ingredient down the Asian food isle or international isle of your grocery store. If you need a vegan version or have a shellfish allergy, there are vegetarian versions available made with mushrooms. In addition, there are also gluten free oyster sauces available.

• Korean Noodles - Try exchanging the ground chili pepper or Sriracha sauce with gochujang sauce to your desired heat level.
• Creamy and Nutty Chinese Black Sesame Noodles - Make mázhī bànmiàn (麻汁拌麵) by adding two tablespoons of peanut butter or homemade black sesame paste to the Asian noodle sauce. Yes, the black sesame paste will turn the noodles a darker color, but the flavor is deeply nutty, rich, and exquisite. We would also swap out the rice vinegar in this sauce recipe with Chinese black vinegar for an authentic flavor.
• Thai Noodles - Substitute ½ the soy sauce with fish sauce, double the chili sauce and exchange the rice vinegar with fresh lime juice. However, as you are adding fresh lime juice the sauce will now only last 3 to 5 days in the refrigerator.
• Indonesian Noodles - Exchange the ground chili peppers or Sriracha sauce with sambal (Indonesian chili sauce) and ½ the soy sauce with kecap manis (sweet soy sauce). Reduce the amount of honey to taste.
• Japanese Noodles - Swap out the soy sauce with teriyaki sauce for a sweeter flavored sauce.

More Delicious Noodle Recipes

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5-Minute Homemade Asian Noodle Sauce

Enjoy a quick 5-minute Asian Noodle Sauce that's zesty & versatile. Perfect for stir frying udon, ramen, Pad Thai, or spaghetti. Easy & garlic-free!

Course Sauces and Dressings

Cuisine Chinese, Indonesian, Japanese, Korean, Singaporean, Thai, Vietnamese

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 tablespoons

Calories 20kcal

Author HWC Magazine

Ingredients

• 4 tablespoons soy sauce or tamari/ coconut amino's for gluten free
• 2 teaspoons sesame oil
• 1 tablespoon Mirin or Aji - Mirin (Japanese sweet cooking wine) or can use cooking sherry * see notes
• 1 tablespoon honey or maple syrup or sugar alternative of choice.
• 4 teaspoons water filtered water is best
• 1 tablespoon rice vinegar
• 1 teaspoon Sriracha sauce or ground chili peppers to taste
• 1 tablespoon oyster sauce *see notes

US Customary - Metric

Instructions

• In a medium bowl add soy sauce, sesame oil, mirin (cooking wine), honey, rice vinegar, ground chili peppers or Sriracha sauce and oyster sauce and mix well.
• Use this delicious sauce in your next Asian noodle stir fry recipe.
• Store leftover Asian noodle sauce in a sealed container in the refrigerator for 2 to 4 weeks or in the freezer for 3 months.

Video

Notes

The Basics

• This recipe makes about 0.65 cups sauce or 10. 4 tablespoons. 
• As a basic ratio rule, use approximately 1 tablespoon of sauce for each serving of noodles. Add more or less for your desired taste preference.
• Did you know that an average serving of noodles about 2 ounces (56 grams) of dry noodles per person? This is about 1.5 -2 cups of cooked noodles , depending on the type. I know!  We were sad to hear this too!  (smiling) 
• If you substitute the mirin (Aji-mirin - Japanese cooking wine) with a dry cooking sherry, you may need to increase the amount of honey to your desired sweetness level. 
• Titrate the ingredients to your desired taste preferences. Add more sriracha or chili to make it spicier. Increase the amount of honey, if you like it sweeter and so on. 

Storage

Store this 5 minute homemade Asian Noodle Sauce in a air tight sealed container in the refrigerator for 2 weeks, if using tap water. If using filtered or distilled water, this sauce can be stored in the refrigerator for up to 4 weeks. In addition, it can be frozen in a freezer save container for up to 3 months. 

Dietary Substitutions

• Gluten Free - substitute soy sauce with tamari sauce or coconut aminos and use a gluten free oyster sauce.
• Vegan - substitute honey with maple syrup and use a vegetarian oyster sauce made with mushrooms.
• Lower sodium - use a lower sodium soy sauce. 

Nutrition

Serving: 1tablespoon | Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 290mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg

The post 5-Minute Homemade Asian Noodle Sauce appeared first on Healthy World Cuisine

Do you want to learn how to cook easy and healthy East Asian recipes? It all starts with Healthy World's Cuisine's printable shopping list of Essential Asian Pantry Staples. Most of these basic ingredients can be found right at your local grocery store.  In addition, we will be sharing some of our easy substitutions tips so you can start making some of your favorite Chinese, Thai, Japanese, Korean or Vietnamese recipes straight away.

We cook healthy recipes from all over the world. But hands down our favorite easy recipes are cooking healthy East Asian dishes with bold umami flavors. Whether we are whipping up a quick and easy Asian steamed fish, bay scallops stir fry with spring veggies or Thai Style ground beef bowls, these basic pantry supplies are essential.

Please note: This post in not sponsored in any way. Theses are just some of the regular items we currently have in our pantry.

11. Sweeteners

We prefer using natural sweeteners like raw organic honey or Chinese red dates (jujubes). You won't be able to stop at just one Chinese tea smoked chicken leg because that sticky honey soy glaze has it all going on. We have also been known to use Chinese red dates in stir fries like in our oyster sauce chicken, Instant Pot Chicken Congee and in desserts like out steamed gingerbread.

Chinese red dates are sweet and packed with iron. However, you can substitute brown sugar, rock or granulated sugar, or a sugar substitute of choice in many of our Asian recipes.

How to Store Sweeteners: Store honey and sugars at room temperature in a cool location, in a sealed container away from the sunlight. Chinese red dates can last up to a year in the pantry but make sure they are sealed tight, so they don't dry out. They can also be refrigerated or frozen for longer storage.

Nice to Have Kitchen Staples for Asian Cooking

These Asian kitchen pantry staples are nice to have because these ingredients are used by many different East Asian cuisines.

3. Coconut Milk

Raise your hand if you are a curry lover! They warm you up from the inside out. Rich dairy free coconut curries like halibut coconut curry or Thai pumpkin curry are a must try on a cold blustery day. Regular unsweetened canned coconut milk with just two ingredients coconut and water work best for curries.

Our favorite brand is Arroy-D. Sometimes, it is difficult to find unless you are shopping at an Asian grocery store. We can usually find unsweetened Thai Kitchen brand coconut milk in the regular grocery store either down the baking isle or international isle. Light canned versions and off brand coconut milks with lots of extra ingredients will not work well to crack a curry but can be used in a coconut iced chai tea latte.

How to Store Canned Coconut Milk: Unopened canned coconut milk can last between 2 to 5 years on the shelf. After opened, please transfer any unused coconut milk to a sealed container and place in the refrigerator and use within a week or place in your morning berry smoothie.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

East Asian Recipes

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Essential Asian Pantry Staples: Your Guide to Cooking

This is a printable shopping list of essential Asian pantry staples to make delicious homecooked Asian recipes.

Course Mains

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 50

Author HWC Magazine

Ingredients

13 Essential Asian Pantry Staples

• rice (Choose Thai jasmine, Japanese sushi rice, long grained rice or glutinous rice)
• noodles (Choose rice noodles, lo mein, soba, udon, rice vermicelli, glass noodles or even angel hair pasta)
• soy sauce (Choose traditional light soy sauce for everyday cooking. If you do a lot of Asian cooking add dark soy sauce and/or sweet soy sauce. Gluten free options include coconut amino and tamari)
• fish sauce (any brand but we like Fish Boat for a gluten free option.)
• roasted sesame oil (premium is best)
• cooking wine (Shaoxing wine for Chinese cooking. Mirin or Ashi Mirin for Japanese or Korean cooking. Substitute Asian cooking wines with cooking sherry. )
• rice vinegar (plain)
• neutral oil (Your choice - options like avocado oil or other with a high smoke point.)
• aromatics (fresh garlic, green onions and ginger.)
• chili garlic sauce (or sriracha sauce)
• sweetener (honey, jujubes (Chinese red dates), brown sugar or sugar alternative of choice)
• cornstarch (or potato starch)
• oyster sauce (Your choice oyster flavored sauce, premium, vegetarian made from mushrooms and gluten free brands)

8 Nice to Have Pantry Ingredients

• white pepper
• roasted sesame seeds (white or black)
• coconut milk (canned unsweetened. We like Arroy-D or choose an option that has the least amount of additives.)
• dried mushrooms (shiitake or wood ear mushrooms)
• dried seaweed (also called Nori, Gam, Laver sheets for sushi rolls, roasted seaweed snacks or kombu for soups)
• miso paste (light for soups, medium, red or mixed. See post above for types and uses.)
• tofu (soft, firm or extra firm. We use firm for most of our recipes.)

Instructions

• See in post for 56 unique recipes using these essential Asian Pantry staples.

Video

Notes

This is a basic list of Essential Asian Pantry Ingredients for the home cook. For specific recipes and amounts of each sauce, aromatics or spice, please visit our Asian Cuisine recipes.

1. Chinese Cuisine
2. Japanese Cuisine
3. Philippine Cuisine
4. Thai Cuisine
5. Vietnamese Cuisine

The post Essential Asian Pantry Staples: Your Guide to Cooking appeared first on Healthy World Cuisine

These kimchi rice balls might only be bite sized, but they deliver big bold umami flavors with their spicy, savory, and tangy notes. Delicious chilled or even at room temperature making them the star of any bento lunch box.

As a bonus, we are sharing with you how to make homemade furikake seasoning (rice sprinkles) because we are all about staying on budget and using up the ingredients you have on hand.

Budget Friendly

Are you still recovering from sticker shock from the last grocery trip? Let's double down and make sure that no food goes to waste. You can literally add anything to sticky rice balls - making them the perfect vessel for refrigerator clean out day.

You would be amazed at all the delicious pantry meals you can make with the little bits and bobs of veggies or proteins in your refrigerator and a few staples. If grandma could make something delicious appear like magic, so can we!

Ingredients Jumeok bap

Cooked short grain rice (sushi rice) is called bap or 밥 in Korean. This grain has more starch, making it stickier than long grained rice and thus easier to form balls. Just because it is stickier, please do not confuse this with sweet glutinous type used to make mango sticky rice.

Toasted Sesame Oil is one of the most important ingredients. This simple ingredient is what differentiates Korean Rice Balls from Japanese Rice Balls. We also use sesame oil to prevent the rice from sticking to our hands when we are rolling them.

Kimchi - is made with salted fermented vegetables like napa cabbage and more.  It gives these Korean snacks a delicious umami and funky flavor just like our creamy kimchi pasta. Not to mention, fermented foods are great for your gut biome and act like a probiotic.  

Vegetables - We used some sliced green onions but grated carrot, finely sliced spinach, chopped bean sprouts and more are all delicious in rice balls. Bibimbap (Korean mixed rice bowl) leftovers are a nice addition too. The caveat is that all the vegetables or even mushrooms need to be finely chopped and cooked so that they are pliable and can easily be formed into a compact ball.

Proteins - now this is something you can have fun with.  Try adding in or stuffing a little finely chopped Korean beef bulgogi, scrambled eggs, tuna fish or baked miso salmon into the center of the rice ball. It is all about cleaning out the little leftover bits and bobs in the refrigerator.

Gochujang - is a fermented Korean red chili paste. This optional ingredient gives our fried rice with leftover ham and kimchi Korean rice ball a kick of sweet and heat.

Nori Furikake

Dried Seaweed Seasoning is the Korean version of Japanese furikake. These fun "rice sprinkles" add flavor and texture to plain rice and kids LOVE it.  In addition, it prevents these snacks from sticking to everything they touch. This seasoning usually includes dried roasted seaweed (also known as laver or Gim (김) in Korean) along with some other ingredients like dried vegetables, roasted sesame seeds, salt other flavorings.

You can purchase in the Asian food section of the grocery store or at an Asian food market. Today, we are going to show you how to make your own homemade rice sprinkles.  

How to Make Rice Balls?

• Chop up kimchi, green onions and any vegetables or proteins desired.

• Toss in kimchi and vegetables to a pan or wok and cook until aromatic and the liquids are absorbed.
• Add sesame oil gochujang, leftover short-grained rice, and sesame seeds to the kimchi in the pan and stir until well incorporated and the rice is warm.
• Sprinkle dried Korean Furikake seaweed seasonings on flat plates. Set aside extra sesame oil in a small bowl. Place the lightly warmed cooked kimchi rice near you so you can make Korean rice balls in assembly line fashion.

• Dip your fingers or disposable gloved fingers into the sesame oil and rub your hands together to lubricate and prevent sticking. Alternatively, you can dip your fingers and hands into water.
• Place approximately ¼ cup of rice in your hand and squeeze tight and form into a ball. You can also use a small sheet of plastic wrap to help form it into a tight ball.
• If you want to add a stuffing of bulgogi beef, bibimbap, tuna mayo or any other proteins or vegetables in the middle, first place about 2 tablespoon of warmed kimchi rice in your hand. Next, place a little spoonful of the stuffing and then another tablespoon or so of the kimchi rice on top. Then squeeze and form into a ball.

• Lastly, roll in the seaweed for rice balls or toasted sesame seeds.
• Enjoy!

3 Ingredient Home Furikake Rice Seasoning

Furikake is a dried rice seasoning. Our family refers to them as "rice sprinkles". It turns bland boring white rice into a tasty bite. If you can't find this Asian seasoning at the grocery store, you can use this easy furikake substitute recipe and personalize it to your taste preferences. It's less expensive than store bought and fresher too!

1. Roasted dried seaweed sheets - also known as nori, laver, gim, or김. These can be plain or seasoned.
2. Salt
3. Toasted sesame seeds - we used white sesame seeds, but you can also use black or a combination of both.

How to make Homemade Furikake Seasoning?

Our version of nori furikake is unique because we roast the seaweed sheets directly over the stove top burner to make them extra crunchy and it gives them this delicious toasty flavor. Head on over to our YouTube channel so you can see how we make this 3 ingredient furikake rice seasoning in action.

• Toast the dried roasted seaweed sheet directly over the stove top. Hold on to a corner of the seaweed sheet with a pair of tongs.
• Carefully, brush the sheet quickly back and forth on both sides over a low-medium heated stovetop. You can do this on a gas, electric or any type of stovetop.

• Check out these visual ques in the photo above. Do you see how the seaweed (nori) sheets turned from a dark green to a bright Kelly-green color and have a tie-dyed look? Now, they are perfectly roasted.

• Crumble the toasted seaweed sheets and place them in the food processor or high-powered blender.  Add salt and any other seasoning you wish along with the crushed nori.  Pulse into a sesame sized furikake seasonings.
• Next, add the toasted sesame seeds into the food processor. Pulse a couple of times just until the sesame seeds lightly break, and some are still whole.
• Have fun with additions. Try adding dried bonito flakes, chili flakes, wasabi powder, white pepper, sugar, dried shrimp, dried shiitake mushroom powder or any of your favorite dried seasonings.
• If you do not have roasted seaweed sheets, no worries.  Instead, just add sesame seeds and salt together along with any other dried spices you like.

How to Make Rice Balls Hold Together?

Proper Ingredients

• Use short-grained sushi rice cooked per the package directions. Do not use long grained, brown, or black rice as these have different textures and are not sticky.
• To prevent the rice from sticking to your hands, dip your fingers into sesame oil or water and rub your hands together. Keeping your hands lubricated with water or oil will make it easier to roll.
• If you decide to add other veggies into the mixture, make sure that they are grated or chopped finely and cooked. In addition, the vegetables need to be cooked to remove any extra moisture.  The ratio of cooked vegetables, including the kimchi to rice is 1 and ¼ cups vegetables to 3 cups cooked rice. If you add more, the balls may not hold together.

Technique

• Heat the rice before forming it into balls - just until warm so it is not too hot to handle. If you are using leftover rice, you can warm it in the pan or microwave with the rest of your ingredients.  Cold rice does not stick together as well as warm rice.
• Don't make the rice balls too large! The larger the ball, the more difficult it is to make them stick together. This easy recipe makes approximately eight 2 inch sized Korean treats. Using approximately ¼ cup of the kimchi rice mixture for each ball is just about right.
• After you grab a scoop of rice, squeeze it with both of your hands tightly. Using this firm pressure will help the balls stay in shape. Once you do this a few times, shape them into a round compact ball. Check out the video below as we demonstrate how to do this.
• Use a piece of plastic wrap around the balls and tie it tightly. If you have a hard time making a round shape or getting your balls to hold together, this technique is useful.
• Lastly, refrigerate these kimchi treats for 30 minutes before serving. This helps them hold their shape.

Favorite Fillings

Get creative and add fillings to your Korean rice ball recipe. The only caveat is they need to be finely chopped, seasoned, and stir fried to remove any extra moisture. Some of our favorite fillings are…

1. Bibimbap or bulgogi beef
2. Tuna mayo - this does not need to be stir fried.
3. Sauteed minced shiitake mushrooms
4. Stir fried vegetables.

How to Stuff?

Amp up the flavor with your favorite Asian fillings. This step is not required. However, it is a great way to use up all those bits and bobs of leftovers in your refrigerator. In addition, it's a more substantial lunchtime option.

• It's the same prep procedure as before.  Lubricate your hands with sesame oil or water.
• Place about 2 tablespoons of the kimchi rice in your hand and flatten it out.
• Then, add about 1 teaspoon of your filling of choice.
• Place another 2 tablespoons of kimchi rice on top of the filling.
• Squeeze the rice and filling mixture together and form into a ball.
• Roll into the Korean Furikake rice seasoning.

How to Serve?

This Korean kimchi and rice recipe can be served as a snack or part of a meal.

Bento boxes are a fun way to get the kids to eat school lunches. A bento box is a food safe container with a lid. It has separate sections, so food does not touch. If you're a parent, you know the sky is falling and the world is ending if food is touching. Right? (Smiling)

However, something magical happens when you add bite sized fun to eat foods and colors in a box. If you have ever tried to get your kids to eat their sandwich or meal, you know this struggle is real. However, once we add fresh bite sized vegetables, fruits, maybe some tomagoyaki and a few rice balls - the box comes back empty every time.

Alternatively, serve kimchi rice balls as a part of a main meal with salmon cakes, salad, daikon pickles, miso soup or even beef rollups.   

 Frequent Asked Questions (FAQ's)

More Easy Bento Box Ideas

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

More Delicious Korean Recipes

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Kimchi Korean Rice Balls

Satisfy your inner cravings with these easy kimchi Korean rice balls (jumeok bap, 주먹밥) made with leftover sushi rice, kimchi, vegetables and coated in a homemade seaweed seasoning.

Course Appetizers/ Snacks, lunch

Cuisine Korean

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 rice balls

Calories 106kcal

Author HWC Magazine

Equipment

• food processor or high speed blender optional - to make homemade Furikake rice seasoning
• tongs or chop sticks optional - to carefully toast the nori seaweed sheets
• pan

Ingredients

Homemade Furikake Rice Seasoning (optional) - Skip if using store bought

• 3 sheets laver (dried seaweed) nori sheets roasted (plain or seasoned)
• ½ teaspoon salt or to taste
• 3 tablespoons toasted sesame seeds
• sugar optional ingredient to taste if desired (we did not add any)

Korean Rice Balls

• 1 cup kimchi
  chopped and drained
• 2 green onions sliced
• 2 teaspoons sesame oil plus extra on the side to prevent your hands from sticking when rolling balls
• 1 teaspoon salt or to taste
• 1 teaspoon sugar or to taste - depends on the quality of kimchi.
• 1 tablespoon gochujang Korean Red Pepper Paste - or to taste. (Optional as it is spicy)
• 3 cups rice short grained cooked sushi rice
• 2 green onions sliced thinly
• 2 tablespoon sesame seeds
  toasted
• extra veggies of choice (optional) You can use up to a total of 1 and ¼ of vegetables and kimchi when combined together for a total of 3 cups of cooked rice. Make sure all your veggies are grated or cut finely and stir fried to remove any extra moisture.
• proteins or stuffing's of choice (optional) use up those cooked leftover beef bulgogi, bibimpbap beef, salmon or protein of choice chopped finely.
• Homemade Furikake Rice Seasoning or store bought (Recipe below)

US Customary - Metric

Instructions

Homemade Furikake Seaweed Rice Seasoning (optional) - skip step if using store bought

• Turn a burner on to a low-medium heat. Hold the end of the seaweed sheet (nori or laver sheet) with a pair of tongs or chopsticks.
• Directly over the burner, briskly run the seaweed sheet back and forth. Do this fast and do not let it burn. The goal is to lightly toast the nori leaves all over on both sides to make them crispy. The color of the seaweed sheet will turn from a dark green to a bright Kelly green and have sort of a tie dyed look.
• Crumble the toasted nori seaweed sheets into the food processor or high powered blender. Add salt and sugar if desired. Pulse to chop until almost the size of a sesame seed. Then, add in toasted sesame seeds. Pulse just a few times so some of the sesame seeds are chopped and some are whole. Place half of the homemade furikake rice seasoning on a flat plate. Reserve the rest in a sealed container for another recipe.

Korean Rice Balls

• Finely chop kimchi, green onions and any extra cooked vegetables. (See recipe notes for additional vegetables and fillings)
• Add kimchi to the pan and stir fry until the moisture is released. (If you are not using a non-stick pan, add the sesame oil in first.) Then add the sesame oil, salt, sugar, optional gochujang paste, cooked short grained sushi rice and toasted sesame seeds. Stir fry until the rice is just warm and the ingredients are well incorporated. Set aside until the rice is warm but cool enough to touch.
• Lubricate your hands with sesame oil or water. Place approximately ¼ cup of WARM kimchi rice in your hand. With both hands, squeeze the ball tight a few times. Then form the rice into a round ball. (Alternatively, you can use a small sheet of plastic wrap to form a tight ball by twisting the end tight.) Repeat this process with the remainder of the rice. This recipe makes approximately 8 balls.
• Next, roll the kimchi rice balls in the homemade furikake seaweed rice seasoning.
• For best results, refrigerate Korean rice balls covered for 30 minutes. Enjoy

Video

Notes

Storage

Kimchi Korean Rice Balls can be stored in a covered container for 2 to 3 days in the refrigerator. We do not recommend freezing the rice as it changes the texture. 

Recipe Tips

• Use short-grained sushi rice cooked per the package directions. We used leftover cooked rice.
• Heat the rice before forming it into balls - just until warm so it is not too hot to handle.
• Dip your fingers into sesame oil or water and rub your hands together to prevent the rice from sticking to your hands.
• If you decide to add other veggies into the rice mixture, make sure that they are grated or chopped finely and cooked. In addition, the vegetables need to be cooked to remove any extra moisture. The ratio of cooked vegetables, including the kimchi to rice is 1 and ¼ cups vegetables to 3 cups cooked rice. If you add more, your kimchi rice balls may not hold together.
• Don't make the rice balls too large! The larger the rice ball, the more difficult it is to make them stick together. This easy recipe makes approximately 8 golf ball Korean treats. Using approximately ¼ cup of the kimchi rice mixture for each ball is just about right.
• After you grab a scoop of rice, squeeze it with both of your hands tightly. Using this firm pressure will help the balls stay in shape.
• Use a piece of plastic wrap around the balls and tie it tightly. 

How to Stuff a Rice Ball

Feel free to use up those leftovers and stuff them into the center of the rice ball. Finely chopped cooked bulgogi beef, bibimbap beef, salmon or other proteins/mushrooms are all delicious. Here is the procedure...

• Lubricate your hands with sesame oil or water.
• Place about 2 tablespoons of the kimchi rice in your hand and flatten it out.
• Then, add about 1 teaspoon of your filling of choice.
• Place another 2 tablespoons of kimchi rice on top of the filling.
• Squeeze the rice and filling mixture together and form into a ball.
• Roll into the Korean Furikake rice seasoning.

Nutrition

Serving: 1ball | Calories: 106kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 465mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

The post Kimchi Korean Rice Balls appeared first on Healthy World Cuisine

We must warn you; this gochujang rice is addictive! Each satisfying bite is packed with kimchi that sweetens when stir fried and has a little kick of spice from the gochujang sauce.  When you use left over rice, like in our recipe for Hong Kong Fried Rice, the little individual grains of rice get a little crispy too. If you like a little drippy fried egg indulgence, you may even need a "personal moment" to enjoy your bowl of Korean egg fried rice!

Ingredients and Substitutions

Are you ready? Just 6 little ingredients to make a delicious lunch, dinner or anytime snack and 2 of the ingredients are optional.

Kimchi

Its an essential Korean ingredient made by fermented vegetables like napa cabbage and daikon with a probiotic and ground Korean chili for a delicious gut friendly addition to your diet. The best part about using kimchi is there is no need to add any aromatics like garlic and onions as it is already packed with flavor and is gluten-free.

After all the holiday indulgencing, getting your gut health back is a high priority. Do you have a huge container like us? Then try our Kimchi Salmon with Rainbow Pickles and Creamy Kimchi Pasta. Once you open a jar of kimchi, it is best to store it in the refrigerator and use within 3 months.

Leftover Rice

Cold rice is the best option and a great way to use up the items in the refrigerator. You can use any type of rice you like such as jasmine, short-grained sushi rice, brown rice, etc. The reason to use cold leftover rice is to prevent the fried rice from getting mushy.

If you use fresh warm rice, stir frying it will just add more moisture and it make it soggy. Leftover rice is firm and more apt to keep the individual grains of rice separate so they can pick up all the flavors of the fried rice.

Gochujang

This is a fermented Korean red Chili paste made from chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt. This paste is a spicy, savory, and sweet which gives a delicious umami flavor to any gochujang sauce recipes. Bibimbap is not authentic without a good dollop of gochujang sauce mixed in.

If you have an allergen to wheat-based products you will need to investigate alternative brands such as Koko Gochujang or Wegmans gochujang. These two options are both vegan and gluten-free.

In a pinch, you may substitute gochujang with a little miso with Sriracha sauce or Thai chili paste but it does not have the same flavor profile.

Ham

Have you tried our Air Fryer Ham with Cranberry Glaze  recipe? It is fantastic in this gochujang fried rice recipe. A little salty, sweet and mmm… delicious.

Don't have leftover ham, try Spam! However, we highly suggest you stir fry it a little with the kimchi first to give it those little toasty edges. You can also use honey deli ham in a pinch.

To make this recipe vegan, hold the ham. Instead, add in veggies, mushrooms or even a little fried tofu.

Green onions

This fresh ingredient is optional. However, a little pop of green brightens up this Korean crispy rice recipe.

Fried egg

Who can resist a little runny sunny side up egg over fried rice?  So good! It's another optional ingredient. However, once you try it, you will never serve this gochujang pork recipe again without it.

Easy Step by Step Instructions

The most important step is to prep all your ingredients before you heat up your wok or frying pan. Chop up your kimchi, leftover ham and green onion as when you turn on the burner the whole dish will be cooked in about 5 minutes.

• Add oil to pan or wok and add chopped kimchi. Stir fry until all the moisture has absorbed.

• Put a dollop of gochujang sauce in the pan and stir fry until aromatic. You may need to add a little more oil as needed to prevent sticking.

• Add the rice and stir fry until all the grains of rice are coated with gochujang sauce.

• To the fried rice, add the chopped leftover ham and green onions and stir fry until aromatic. Season with salt and white pepper to taste.
• If you fancy a fried egg on top, fry up a sunny side up egg.

• Serve up Gochujang fried rice with leftover ham on a plate with or without a fried egg as desired.

Tips for Success

• Always used leftover cold rice. Do not use warm freshly cooked rice or you will end up with soggy gummy rice- not nice!
• Stir fry your kimchi until all the moisture is removed. This prevents your rice from getting soggy.  In addition, it makes the sour spicy kimchi naturally sweet.
• Adjust the amount of gochujang to your preferred spice and heat level.
• Chop your leftover ham in small cubes. It is always nicer to eat stir fries when all the items in the dish are about the same size.
• Mix it up and add any fresh vegetables bits and bobs you have the crisper.
• To make vegan, hold the ham and add mushrooms, fried tofu, or vegetables of choice.
• Traditional gochujang is not gluten-free. If you have celiac or a gluten sensitivity, please try one of the gluten free options like Koko or Wegmans.

How to Serve

Ok, we are not going to lie, we eat it straight from the wok. (smiling) You can certainly eat it plain.

However, if you do not have an egg allergy, you must give the sunny side up egg on top a try. There is something magical about having that runny delicious yolk mix with the savory, spicy and slightly sweet kimchi with rice. Heavenly!

If you were living in Korea, you would be using those gosh darn metal chopsticks to eat this dish and not a fork. Believe if or not, we are very proficient using "wooden" chopsticks. However, if we had to live the rest of our lives eating with only "metal" slippery chopsticks we would be super skinny. Hey, that might be our go to plan for the new year! (smiling) Have you ever tried eating with metal chopsticks?

Did you know this interesting theory? Some say that this tradition of eating with metal chopsticks started a long time ago to make sure that the rulers were not poisoned. Metal chopsticks can easily tarnish when they are exposed to corrosive substances.

No Special Equipment

Feel free to use a wok or a large frying pan for this kimchi fried rice recipe. However, the MOST important thing to remember is DO NOT CROWD THE WOK or PAN.

If you add a lot of ingredients to your wok, you are not stir frying but steaming. That is not the effect you are going for. To achieve the best results, you want to fry the ingredients with lots of room, so they stay dry and crisp. If you plan on doubling this recipe, do it in two separate stir fry sessions.

What to Serve It With?

Gochujang fried rice with leftover ham is a meal all by itself. However, you may want to serve along with these other tasty side dishes or mains.

Sides: When in doubt, more veggies are always a good choice. Try our Garlicky Sesame Stir Fried Green Beans, Stir Fried Romaine Lettuce or 5 Minute Stir Fried Garlic Pea Shoots.

Mains: Korean Beef BBQ Kalbi is extra delicious with a little fried rice and extra kimchi on the side.

Appetizers: Baked Dduk Lavered with Bacon is an oldie but a goodie.

How to store

Do you think you are going to have leftovers? You are an optimist.

If you're lucky enough to have leftovers, please store in a covered container in the refrigerator for up to 3 days. Korean kimchi fried rice is delicious in bento boxes and lunches.

We do not suggest freezing your gochujang fried rice with leftover ham. It's a texture thing. If the texture thing does not bother you, you can store in a freezer safe container for up to 2 months.

Frequent Asked Questions (FAQ's)

More Delicious Rice Recipes

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Gochujang Fried Rice with Leftover Ham

The BEST Korean comfort food is homemade Gochujang Fried Rice with Leftover Ham. This easy Korean fried rice can be on your table in 15 minutes flat with just 6 pantry ingredients

Course Mains, Sides

Cuisine Korean

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 512kcal

Author HWC Magazine

Equipment

• Wok or large frying pan

Ingredients

• 2 tablespoons olive oil
  reserve 1 tablespoon to fry egg
• 1 cup kimchi roughly chopped
• 2 teaspoons gochujang paste increase as much as desired to reach your desired heat and spice level.
• 2 cups cooked rice (day old cold leftover rice) We used Jasmine white rice but you can use any type of cooked rice like brown, long grain, sushi, etc. Do NOT use instant rice.
• 1 cup ham chopped (or spam) We really love the combination of our slightly sweet cranberry glazed ham with the spicy kimchi. Honey ham is also delicious.
• salt and pepper
  to taste (white pepper)
• 3 green onions chopped - optional
• 2 whole eggs optional

US Customary - Metric

Instructions

• Place oil in wok/pan and heat on medium heat. Add chopped kimchi to the pan and stir fry for 1 to 2 minutes or until all of the moisture is gone. This keeps your rice crispy and makes the kimchi sweeter.
• Next, add a little dollop of gochujang paste and stir fry. If sticking occurs, add a little extra oil. 2 teaspoons makes this recipe mild to medium. If you want it spicy, add more gochujang paste to taste.
• Add in cold leftover rice and stir fry until well incorporated. Next, add the chopped ham, season to taste with salt and white pepper. Add the chopped green onion if desired and stir fry until all the rice is coated. If you like your rice a little crunchy stir fry for a couple of minutes longer.

How to Serve

• You can serve the Korean fried rice as is or serve with a sunny side up egg. The fried egg is optional.
• To make a Korean fried egg, turn your burner on to medium heat. Place a little oil in a heated pan and break open the egg into the pan. Fry the egg sunny side up for about 2.5 minutes or until the white of the egg is set but the yellow yolk is still runny.
• Serve with or without a fried egg on top. Garnish with a few sliced green onions, if desired and enjoy!

Video

Notes

Nutritional information has been calculated with eggs and green onions.

Leftovers can be stored for up to 3 days in a covered container in the refrigerator. Freezing is not recommended.

Tips for Success

• Always used leftover cold rice. Do not use warm freshly cooked rice or you will end up with soggy gummy rice- not nice!
• Stir fry your kimchi until all the moisture is removed. This prevents your rice from getting soggy. In addition, it makes the sour spicy kimchi naturally sweet.
• Adjust the amount of gochujang to your preferred spice and heat level.
• Chop your leftover ham in small cubes. It is always nicer to eat stir fries when all the items in the dish are about the same size. We really enjoy the sweeter cranberry glazed air fryer ham or a honey ham as it is a nice flavor profile with the spicy kimchi.
• Mix it up and add any fresh vegetables bits and bobs you have the crisper.
• To make vegan, hold the ham and add mushrooms, fried tofu, or vegetables of choice.
• Traditional gochujang is not gluten-free. If you have celiac or a gluten sensitivity, please try one of the gluten free options like Koko or Wegmans.
• If you want to make this recipe vegan, hold the ham and eggs.  Instead, add stir fried vegetables, mushrooms or fried tofu. 
• If you need a substitute for gochujang paste you can mix 1 teaspoon of miso paste to 1 tablespoon of sriracha sauce or use Thai chili paste. 

Nutrition

Serving: 1g | Calories: 512kcal | Carbohydrates: 47g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 47mg | Sodium: 838mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg

The post Gochujang Fried Rice with Leftover Ham appeared first on Healthy World Cuisine

Get ready to kick off your summer party! Fire up the grill and explore these 13 Easy Asian BBQ Recipes for Summer Grilling. Each recipe is light, healthy, and bursting with umami flavor. This all-in-one planning guide also includes refreshing Asian - inspired drinks, appetizers, desserts and more.

Plus, we've included summer entertaining hacks to make your next gathering stress-free and unforgettable. Heck why dirty the kitchen when you can take the party outside!

The holidays are sneaking up on us… We have Memorial Day, Father's Day, Fourth of July weekend and all the graduation parties, showers, and festivities. Why grill another boring hotdog or hamburger, when you can kick up the party some delicious Asian Summer BBQ recipes. From Korean Beef Kalbi to an original Peking Style Beer Butt Chicken and even a vegan grilled Asian eggplant, there is something for everyone.  

Mouthwatering Grilled Mains: Easy Asian BBQ Recipes

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Peking Style Beer Butt Chicken

Crispy Peking Style Beer Butt Chicken is a fun Chinese American fusion dish perfect for a dinner party. A succulent whole chicken is grilled over an Asian herb infused beer can and glazed with a homemade sweet and savory Peking sauce. Serve it like a Peking duck with thin pancakes and toppings, or as a main dish alongside delicious Asian sides.

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Grilled Flank Steak with Thai Style Chimichurri

Craving a steak? Try this easy 30-minute Grilled Flank Steak with Thai Style Chimichurri sauce! The zesty sauce offers a unique twist on the traditional Argentinian chimichurri, packed with garlic, chilies, lemongrass and more. Perfect for gatherings, this quick Thai BBQ recipes lets you to marinate the steak and prepare the chimichurri before your guests arrive.

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Korean Beef BBQ Kalbi

Try Korean BBQ at home! These melt-in-your-mouth boneless kalbi short ribs are marinated in the secret Korean sauce, grilled to perfection. Served with gochujang dipping sauce, refrigerator pickles, kimchi, toppings, and lettuce leaves allowing everyone to assemble their own mini lettuce wraps It's a fun and healthy interactive dinner party idea.

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Negima Yakitori with Grilled Portobella

Don't let this fancy name fool you! This easy Japanese grilled dish has marinated chicken, Welsh onions, and umami-packed baby portobella mushrooms on each yakitori stick. These delicious skewers are simple to prepare in advance, making them a fantastic option for entertaining.

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Tropical Thai Swordfish

Tropical Thai Swordfish is a mouthwatering, succulent grilled fish infused with lemongrass, kaffir lime leaves, galangal, chili, and Asian pear. Just one bite, and you'll be hooked. Don't worry if you can't find all the Asian spices and herbs. We provide easy to find Western substitutions for each in the recipe.

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Tea Smoked Chicken Legs

Finger-licking crispy skinned Tea Smoked Chicken Legs are smoked right on the gas or BBQ grill using an Asian tea spice packet and slathered with a sticky honey soy glaze. These Chinese smoked chicken legs are tender, juicy, smokey - perfect for a summer picnic.

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Thai Grilled Chicken Tenderloins and Zesty Dipping Sauce

Tender and juicy Thai infused chicken tenderloins take just about 12 minutes on the grill. Serve them as a part of a healthy meal with coconut ginger rice, stir fried or grilled veggies and our simple dipping sauce.

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Easy Side Dishes for BBQ: Grilled and Complementary Sides

Grilled Sides

Grilled Watermelon Salad (Thai Style + VIDEO)

If you already have the grill fired up, why not grill your salad? You won't believe how sweet and delicious watermelon gets after its grilled! The combination of sweet watermelon, crispy cucumbers, radishes, and a simple Thai dressing will have your taste buds singing.

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Super Easy Grilled Asian Eggplant

This easy grilled Asian eggplant recipe is vegan with a ginger and chili glaze that will surely impress your family and guests.

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Complementary Sides

Quick Pickled Daikon Radish with Lemon

Lemon Daikon Radish Refrigerator Japanese Pickles are slightly sweet and tart and are a delicious accompaniment to grilled yakitori or Korean BBQ. Ready in under 10 minutes with just 5 ingredients. These refrigerator pickles are even more tasty when they are made in advance, making them the perfect side dish for a summer gathering.

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Spicy Garlic Cucumber Refrigerator Pickles

Spicy Garlic Cucumber Refrigerator Pickles are zesty, garlicky, and addictive. With a blend of sour, spicy and sweet flavors, you won't be able to stop at just one! This Asian inspired side dish pairs wonderfully with Peking Glazed Beer Butt Chicken or Oolong Tea Smoked Chicken.

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Nutty Ginger Tamari Quinoa Salad

Nutty Quinoa Salad is packed with crunchy toasted nuts, seeds, and veggies.  Drizzled with a delicious sesame tamari dressing it's a must have grilling side dish. This quick and easy salad is high in protein, tastes great warm or cold and is an easy make ahead side dish for a friends and family summer grilling gathering.

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Soba Noodle Salad with Yuzu Dressing

Our cold buckwheat Soba Noodle Salad with Yuzu Dressing always gets rave reviews. First, it can be made in advance which is always a plus. Secondly, the mixture of textures and flavors from the al dente noodles, crisp veggies and zesty yuzu ginger soy dressing makes this is a must try side dish for any grilled main dish. It's a carbohydrate and salad all combined into one!

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Thai Shrimp Mango Salad

This easy shrimp mango salad can be made in advance, so itis a great choice for hosting a dinner party. It's a light Asian salad made with green mango, fresh herbs, jumbo shrimp and tossed with a simple Thai Prik Nam Pla Sauce.

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Sesame Burdock Root Salad

This traditional Japanese salad is made with burdock root and carrots in a light and creamy sesame mayo dressing. This sweet, savory, and slightly spicy dish offers a fantastic crunch, making it the perfect summer appetizer or easy side for yakitori. It can be made in advance and lasts 3 to 4 days in the refrigerator.

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Gochujang Fried Rice with Leftover Ham

Gochujang Fried Rice comes together in just 15 minutes using only 6 pantry ingredients. Each satisfying bite is sweetened with kimchi and a spicy kick from the gochujang sauce. It's a sensational side dish for a Korean BBQ!

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Tasty Appetizers: Asian Inspired Starters

Grilled Firecracker Shrimp

Start out your summer gathering with these spicy and garlicky Grilled Firecracker Shrimp. We grill them on a skewer to make them easy to hold in one hand and a drink in the other.

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How to Cook Shishito Peppers on the Grill

Simple grilled shishito peppers tossed in toasted sesame seeds is the perfect way to kick off a summer BBQ. Easy to prepare but be careful as one out of every ten are spicy hot.

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Vietnamese Crab Pizza

This extra crispy Grilled Vietnamese Crab Pizza has a rice paper crust topped with eggs, crab, spring onions and homemade chili crisp. Outrageously good and ready in about 5 minutes, it's a quick and easy Asian appetizer or dinner idea. Perfect for sharing.

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Asian Desserts - Sweet Endings for a Summer Gathering

Easy Mango Sticky rice

Easy Mango Sticky Rice is a quick take on the traditional Thai summer dessert, ready in under 20 minutes with our no soak sticky rice technique. Vegan, dairy-free, and tropical with ripe seasonal mangoes and a decadent ginger coconut sauce.

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Banana Spring Rolls (Air Fryer Method)

Imagine biting into a super crispy Banana Spring Roll dipped in homemade coconut whipped cream, all made in your kitchen in under 30 minutes. This traditional Thai dessert uses just 4 ingredients and is air-fried for a healthier option. One bite of the crispy crust and warm, creamy banana, and you'll be hooked.

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Black Sesame Nice Cream

Looking for a sweet, light treat to enjoy after your summer BBQ? Try our Black Sesame Nice Cream for a delightful fusion of Asian Flavors and American novelty. Frozen bananas and black sesame paste are blended for a smooth soft serve ice cream.

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Matcha Strawberry Nice Cream Cups

Whipped frozen bananas are mixed with Japanese matcha green tea, swirled with strawberries, and topped with coconut whipped topping. Packed with antioxidants and so healthy you could eat it for breakfast.

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No-Churn Dairy Free Mango Swirl Ice Cream

Our No-Churn Dairy Free Mango Swirl Ice Cream is made with just 3 ingredients and takes only 5 minutes. This is a fun tropical dessert that can be made in advance. Serve it up in a bowl garnished with extra mango slices and coconut or in a cone.

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Refreshing Drinks and Cocktails

Tropical Fruit Rambutan Cocktail

Get the party started with our tropical fruit rambutan cocktail! Perfect for summer sipping, this refreshing drink can be made with fresh or canned rambutan.  We have a fruit non-alcoholic version too.

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Blue Elephant Chili Cocktail

Inspired by the Blue Elephant Restaurant in Bangkok, Thailand, we made this spicy and citrusy cocktail to kick off your summer BBQ parties. Your guests will feel pampered as you greet them into your home with this fun summer sipper.

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Asian Cuisine Menu Ideas: Timetable for Prep

Tips for Hosting a Summer BBQ Gathering

Days Before

• Make sure you have a full gas tank or a backup tank for the grill. Validate you have charcoal and supplies needed to fire up your BBQ grill.
• Choose one Asian Cuisine and go with it. Explore the Asian Grilling Menu Ideas above for some ideas.
• Keep the menu simple.
• Choose items that can be made ahead or at least marinated in advance so all you need to do is throw them on the grill.
• Prepare all the dishes that can be made in advance and refrigerate or freeze according to the recipe instructions.

More Asian BBQ Recipes: Sides & Sauces

The post 13 Easy Asian BBQ Recipes for Summer Grilling appeared first on Healthy World Cuisine

Have you ever been to a Korean BBQ restaurant?

Don't you just love all the delicious pickles, delicious cuts of beef and veggies to grill. I love my grilled Korean Beef BBQ Kalbi drizzled with a little spicy sauce and rolled up in a lettuce leaf. Unless you have an extravagant dining room table with a pop up grill in the middle you need to simplify this whole process down to a family meal but with some delicious traditional Korean flavours.

Korean Beef BBQ Kalbi is an Instant Party in the Making

Everyone loves assembling their own food and sharing it at a table together. In addition, all of the items can be prepared in advance of your party and gathering and all you need to do is grill your marinated boneless short ribs for just 1-2 minutes. I don't have one of those fancy pop up grills in the middle of my dining room table either so I either grill outdoors or when I am lazy I grill on my grill pan indoors.

It is around this time of the year that I cannot not wait for flip-flop season. I am sick and tired of weeks and weeks of fog, smog and dampness in Hong Kong and can't wait to see the sun again. Are you sick of snow, sleet and mother nature? If you want to be ready for the spring/summer, we need to start thinking about lightning up our meals but still keeping all the flavours.  This delicious Korean Beef BBQ Kalbi is sure to deliver with all of its delightful spices and textures.

Low Carb

Korean Beef BBQ Kalbi is a great low carb meal and diabetic friendly if you use a sugar alternative in the quick pickles recipe. If you are vegan, just replace the beef with hearty Portobello mushrooms. If you want to keep this recipe gluten-free, use tamari sauce and use gluten-free gochuang sauce.

Best cuts of Beef to use

Korean Beef BBQ kalbi, sometimes also called galbi, all starts with the cut of beef and the special marinade. I used beef short ribs without the bones for this recipe but it is really your choice and you can use a rib eye, strip loin or tougher cuts of meat if you marinade the beef overnight.

What is the difference between Kalbi and Bulgogi?

It is the type of beef and how it is cut. Usually, kalbi is made from short ribs either with or without the bones and it is cut somewhere around ¼ inch thick. Bulgogi can be cut from really tender cuts of beef like tenderloin or rib eye or other cuts of meat and it is cut super paper-thin.

Marinade

My marinade is much like the usual marinade but healthier. Many of my Korean friends use a sprite or lemon/lime soda pop or brown sugar in the marinade but my version only uses kiwi fruit to sweeten the marinade along with tamari (soy) sauce, sesame oil, onions, white pepper and of course lots of garlic. You can exchange the kiwi fruit with a grated Asian pear and that is also very nice.

Grilling and Chilling with Korean Beef BBQ Kalbi

Grilling over the hot coals, outside gas grill or even on your inside grill pan all work well. You only need to quickly sear the meat about 1 minute on each side and it is done. You have to love that. Dunk your masterpiece into the delicious gochuang, soy and sesame dipping sauce for a lip smacking delicious treat. Gochuang is a delicious Korean fermented chili paste and if you cannot find that near you exchange with a little Siracha sauce.

Asian Quick Pickles

Man cannot live on meat alone and that is why I like to accompany Korean Beef BBQ kalbi with a quick pickle. I like to use the tiny skinny Asian cucumbers but you could use other types as well. If your pickle has lots of seeds, you are going to want to remove those before you dunk them in the pickling juice.

If you are a pickle head like us, you are going to love these quick pickle recipes...

Lemon Diakon Radish Refrigerator Pickles 

Spicy Garlic Cucumber Refrigerator Pickles

Gingered Red Onion Pickled Golden Beets

There is no heating up vinegar or fussing.  Just splash a little rice vinegar, salt, coconut sugar or sugar alternative, sesame oil and of course fresh chilis and toss and let stand for about 15 minutes at room temperature and these delicious quick pickles are ready to be served. These are not like regular pickles and are best eaten within 24 hours but can be kept up to 3 days in a sealed container in the refrigerator.

If you want to set up a full Korean Beef BBQ Kalbi, then some of the fun side dishes are lettuces to wrap up your beef in and then loads of your favorite toppings. You may like to include special spicy gochuang, soy and sesame dipping sauce, kimchi, quick pickles, bean sprouts, marinated or grilled garlic cloves, sesame seeds or whatever your little heart desires. In addition, today I needed to fill up my boys and also made a side of Kimchi Pantry Fried Brown Rice too.

More Delicious Asian Beef Recipes

Sukiyaki Beef Udon

Easy Beef Pho with Oodles of Noodles

Five Spiced Beef Diakon Noodle Soup

Low Carb Spicy Bulgogi Beef Stir Fry

Asian Beef Roll Ups

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Korean Beef BBQ Kalbi

Korean Beef BBQ Kalbi recipe has tender melt in your mouth boneless short ribs seared over the grill, dunked in a spicy gochuang, soy and sesame dipping sauce and served with a side of quick pickles.

Course Beef, Diabetic Friendly, Egg Free, Gluten Free, Korean Cuisines, Lactose Free, Low Carb, Summer Time Favorites

Cuisine Korean

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 427kcal

Author HWC Magazine

Ingredients

Marinade for Beef

• 1.5 pounds beef short ribs
  we used boneless but can also use ones with bones
• 2 kiwi - 2 kiwi
  peeled and mashed (can also use grated Asian pears)
• ½ cup soy sauce
  tamari for gluten-free
• 2 tablespoon sesame oil
  
• 3 cloves garlic
  peeled and minced
• ½ cup onion peeled and grated
• 2 teaspoon sesame seeds
• ½ teaspoon white pepper
  

Quick pickles (optional)

• 4 cucumbers
  small skinny Asian Cucumbers or obtain the kind without seeds or remove the seeds before slicing. Cut into thin slices leave the skin on.
• 1 chili peppers
  mild chili pepper or pepper of choice, sliced thinly
• 3 tablespoon rice vinegar
  
• 2 teaspoon sesame oil
  
• 1 teaspoon salt
  
• 1 teaspoon sugar
  or sugar alternative of choice
• ¼ teaspoon white pepper
  

GoChuang Dipping Sauce (optional)

• 1 tablespoon gochuang sauce or to taste (very spicy) - I found a gluten-free and vegan GoChuang Sauce from Chung Jung One.
• ⅓ cup soy sauce
  tamari for gluten free
• 1 teaspoon sesame oil
  

Final Product

• 1 tablespoon olive oil
  if using indoor grilling pan and if grilling outdoors prepare your grill.
• lettuce bibb lettuce or soft leaved lettuce to wrap up your grilled meats (optional)
  
• bean sprouts
  handful, chopped into thirds (optional)
• 1 teaspoon sesame seeds toasted- to garnish beef (optional)

US Customary - Metric

Instructions

• Marinate your boneless short ribs. In a plastic bag or plastic container add short ribs, kiwi, tamari (soy) sauce, sesame oil, garlic, onion, sesame seeds and white pepper mix and seal bag or container. Place your short ribs in the refrigerator overnight to marinade or at least 4 hours. The longer the marinade time the more tender the beef.
• Step 2) Make your quick pickles. (optional) In a medium bowl, add your sliced cucumbers, chili peppers, rice vinegar, sesame oil, salt, sugar or sugar alternative of choice and white pepper. Stir until well mixed and set aside at room temperature for 15 minutes and then they are ready to eat. Consume within 24 hours.
• Make your Gochuang Dipping Sauce.  (optional) In a small bowl, add gochuang sauce, tamari (soy) sauce and sesame oil and mix well. Set aside.
• Grill Korean Beef BBQ Kalbi. Take your marinated beef out of the refrigerator and allow to come up to room temperature about 20 minutes. Pre-heat and prepare your outdoor grill or indoor grill pan with a little olive oil or spray oil to prevent sticking. Grill boneless short ribs for about 1-2 minutes on each side over a medium hot grill. (Do not overcook, just get quick grill marks on each side) Sprinkle your tender and delicious Korean Beef BBQ Kalbi with a little toasted sesame seeds, if desired.
• Assemble Korean Beef BBQ Kalbi party: Gather your family and friends and place the grilled Korean Beef BBQ Kalbi, lettuce leaves, quick pickles, gochuang dipping sauce, beans sprouts, kimchi,  and what ever fresh vegetables you like. Take a lettuce leaf in your hand and place on a slice of grilled Korean Beef BBQ Kalbi, add the quick pickles, kimchi, fresh bean sprouts and gochuang sauce on top. Roll up like and tortilla and eat. Enjoy!

Notes

If you want to set up a full Korean Beef BBQ Kalbi, then some of the fun side dishes are lettuces to wrap up your beef in and then loads of your favorite toppings. You may like to include special spicy gochuang, soy and sesame dipping sauce, kimchi, quick pickles, bean sprouts, marinated or grilled garlic cloves, sesame seeds or whatever your little heart desires. In addition, today I needed to fill up my boys and also made a side of Kimchi Pantry Fried Brown Rice too.

Nutrition

Serving: 1g | Calories: 427kcal | Carbohydrates: 14g | Protein: 31g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 3371mg | Potassium: 1007mg | Fiber: 3g | Sugar: 6g | Vitamin A: 249IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 5mg

The post Korean Beef BBQ Kalbi appeared first on Healthy World Cuisine

30 Minute Dinner

Kimchi salmon patties and quick pickles is so easy to make that I am almost embarrassed to have to call it an "actual recipe". This is a quick easy night menu and a super fun and delicious way to get dinner on your table in less than 30 minutes. Kimchi salmon and Rainbow Pickles is a delicious gluten-free, egg-free and low carb recipe.

Korean Food Week

This week was a "Korean Food Week" at the local "Park n Shop" here in Hong Kong. There were great deals on delicious kimchi, Gochujang paste (savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt) and lots of laver (nori seaweed snacks). Who can say no to all of that deliciousness!

Kimchi

Now the big question was what was I going to make with all that XL industrial sized  (lifetime supply) of kimchi.

I headed over to the seafood section and the salmon was so pink, bright and beautiful, I just knew I had to make something with it. I stopped over to grab some vegetables to go on the side and just saw a beautiful rainbow of color. There was no gold at the end of the rainbow...I checked. However, I did come up with a brilliant idea for a super healthy, simple and easy low carb meal.

Life Time Supply

Kimchi has been around for decades and it a vital  part of a Korean Diet. It is fermented cabbage but can also be fermented diakon and other vegetables. There are so many different versions but usually it is slightly sour and spicy.

The traditional way to make kimchi is to make it as a family and then let it ferment in special containers under the ground. However, you can just buy kimchi in your local super market or Asian market in the refrigerated food section.

I bought an extra large lifetime supply of kimchi so of course we will make Gochujang Fried Rice with Leftover Ham, Creamy Kimchi Pasta  or a blast from the past with our BiBimBap 비빔밥.

Natural Probiotic Food

Eating fermented foods, like kimchi,  is good for your health as it has vitamins A, B, and C. However, the reason I love it is that it helps replace the healthy bacteria in your gut called lactobacilli. A daily dose of kimchi is like taking a probiotic as it helps with digestion but the main reason I love it as it tastes fantastic.

A brand of kimchi that is gluten free is King's Kimchi  if you have a gluten intolerance/celiac disease. You will need to read the back of the container as some kimchi contains wheat to thicken, so please take note.

Turn Fish Haters into Fish Lovers

My hubby, bless his heart, is a salmon fish hater. Can you believe this?  The nerve!!! Everyone else in our family adores salmon.

So you know what you do to disguise your salmon? We made it into a fancy lettuce wrapped Kimchi burger and camouflaged it with lots of delicious quick pickles and a gochujang mayo dip. I guess you could really do with any fish you like, so if you have salmon haters in your family, have no fear!!!

Recipe Substitutions

I wanted to keep the recipe as simple as possible and remove some of the items that cause our family dietary grief such as gluten and eggs. I made several batches experimenting with additions to the salmon patties in my food processor. The kimchi gives a delicious flavor to the salmon as it has everything in it you need; spice, savory, sour, garlic and seasonings.

The only issue remained the binding agent. As I cannot use eggs and bread crumbs due to dietary issues, I pulverized puffed rice crackers (sometimes you hear me referring to them as cardboard...LOL)

If you had gluten free bread crumbs at home by all means feel free to use that or even regular breadcrumbs/panko, if no gluten issues in your household.  Just a little is all you need to get the salmon patties to form tender and delicious patties.

How to Serve?

In keeping with the idea to keep my dinner gluten free and low on carbs, I opted to nestle my kimchi salmon in a lettuce cup. However, these delicious kimchi patties and pickled veggies would just as delicious on a big kaiser roll, if you like.

Quick Pickles

Did you know that you can make quick pickles out of so many different types of vegetables? I did not have enough cucumber pickles to feed the whole family so I make a quick pickle with red cabbage, carrots, radish and a little cucumber and your could really use any vegetable you can slice thinly and have in your crisper. It is amazing what a few minutes and rice vinegar, salt, white pepper and sugar or sugar alternative can do for a vegetable.

Gochujang Mayo Sauce

My boys loved this quick and easy gochujang mayo dip for their kimchi salmon burgers. Even though I cannot eat eggs, I did not miss the gochujang sauce for one minute with all of those delicious pickled rainbow veggies nestled  on top of my kimchi salmon burger.

This would be a super fun idea to serve at a party gathering. You could let everyone assemble their own Kimchi salmon with rainbow pickles on top of their own lettuce cup. This meal is super easy to prepare in advance so that you the host or the hostess can spend some quality time with your guests.  A great welcome for a long overdue spring gathering.

More Delicious Korean Recipes

Low Carb Spicy Bulgogi Beef Stir Fry

Baked Dduk Lavered with Bacon

Yang Bae Chu Ssam 양배추쌈 and Go Chu Jeon 고추전

Korean Beef BBQ Kalbi

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Kimchi Salmon and Rainbow Pickles

Succulent sweet salmon infused with spicy kimchi and gently pan seared and topped with an assortment of vibrant colourful delicious quick pickles.

Course Spring Time Favorites

Cuisine Korean

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 795kcal

Author HWC Magazine

Ingredients

Quick Rainbow Pickles

• ¼ cup carrot small carrot sliced thinly Julienned - I used a mandolin
• ¼ cup cucumber -
  sliced
• ½ cup cabbage purple
• 10 radish
  sliced thinly
• 1 teaspoon salt
  
• 2 tablespoon rice vinegar
  
• 1 tablespoon sugar
  or sugar alternative
• white pepper
  to taste
• 1 teaspoon sesame oil
  

Kimchi Salmon Patties

• 6 oz salmon
  (skin and bones removed)
• ½ cup kimchi
  
• ½ cup rice crackers pulverized in food processor or gluten free bread crumbs
  
• 1 tablespoon olive oil

Gochujang Mayo

• ½ cup mayonnaise
  
• 1 teaspoon Korean red pepper paste
  (gochujang)
• 2-3 lettuce leaves
  (iceburg lettuce)
• 1 teaspoon sesame seeds toasted - garnish (optional)

US Customary - Metric

Instructions

• Place your thinly sliced vegetables (carrots, cucumber, cabbage and radish or whatever veggies you wish) in a bowl .(If you are using purple cabbage, keep the purple cabbage away from the rest of your vegetables or all of your vegetables will turn a purple color) Sprinkle your veggies with the salt and use your fingers to rub the salt into the vegetables. This helps bring the water out of the vegetable. Place veggies in refrigerator for about 15 minutes. Stir together rice vinegar, sugar or sugar alternative, pepper and sesame oil to make a quick pickle vinaigrette and set aside.
  
• Put your boneless, skinless salmon fillets and kimchi into the food processor and process until smooth. Brush down the sides of the food processor with a spoon and add rice cracker crumbs (gluten-free breadcrumbs) just until well incorporated and your salmon mixture holds together well enough to make a patty. Make 2-3 patties out of your kimchi salmon mixture. First roll salmon mixture into a ball and then flatten the ball into a disk about ½ or so thick. (at this point, you could freeze them if you wish to make for later)
  
• Remove your salted veggies from the refrigerator and gently squeeze to remove as much water as possible. Toss your vegetables with your rice vinegar, sugar, white pepper and sesame oil mixture. Taste and adjust seasoning. Set aside.
  
• Place a little olive oil in a pan and fry for about 3 minutes on each side or until golden brown on both sides and flakes easily with a fork. Set aside and keep warm.
  
• In a small bowl, combine mayonnaise and gochujang sauce together. set aside.
  
• Assemble: On a plate, place your lettuce leaves, place one deliciously cooked kimchi salmon patty into each lettuce cup, top with pickled veggies, sprinkle with sesame seeds and serve with gochujang mayo and enjoy!
  

Notes

Feel free to use gluten free breadcrumbs as an exchange for rice crackers. 

Nutrition

Serving: 1g | Calories: 795kcal | Carbohydrates: 42g | Protein: 20g | Fat: 60g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 1746mg | Potassium: 613mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4520IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg

The post Kimchi Salmon and Rainbow Pickles appeared first on Healthy World Cuisine

Main Ingredients

How to Make Kimchi Pasta with Bacon

• Boil Pasta in salted water until just before al dente.
• While the pasta is cooking, pan fry bacon until crispy and remove from pan to drain.

• Add onion to the pan and pan fry along with approximately one tablespoon of the remaining bacon fat until translucent.
• Now, add the chopped onions, mushrooms, and garlic. Stir fry until lightly golden brown.

• Add in chopped kimchi and fry for a minute or two.
• Next, add the ½ cup pasta water, gochujang paste, almost cooked pasta, salt, and pepper to taste.  Simmer until half reduced.

• Stir in non-dairy cream or heavy cream until lightly thicken. The kimchi cream pasta sauce will thicken as it sits.
• Top with crispy bacon and green onions. Enjoy!

We hope you enjoy this quick and easy dairy free creamy kimchi pasta with crispy bacon as much as our family does. It's the perfect dinner solution when you are short on time but want something flavorful and comforting.

More EASY Pasta and Noodle Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Kimchi Pasta with Bacon

Creamy Kimchi Pasta with Bacon is the ultimate less than 30 minute Korean-Italian fusion recipe! Slurpy noodles, mushrooms, dairy-free spicy kimchi sauce & crispy bacon. The ultimate comfort food mashup.

Course Mains

Cuisine Italian, Korean

Diet Low Lactose

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 large bowls

Calories 623kcal

Author HWC Magazine

Equipment

• large pot
• large skillet

Ingredients

• 6 ounces dry pasta 150 to 180 grams of pasta of choice (we used regular spaghetti noodles)
• salted water to boil pasta
• 4 strips bacon
  chopped
• ½ cup onion
  peeled and chopped
• 2 cloves garlic peeled and minced
  
• 4 ounces mushrooms
  sliced (about 113 grams)
• salt and pepper to taste (optional)
• ¾ cup kimchi
  fermented and chopped
• ½ cup pasta water (reserved from cooking pasta plus a little extra)
• ½ tablespoon korean red pepper paste (gochujang) (Start out with 1 teaspoon and increase up to your desired heat level.)
• ½ cup non-dairy creamer We used Nutpods. OR use heavy cream (if no dairy or lactose issues)
• 1 teaspoon sugar
  or sugar alternative - to taste (optional)
• 2 spring onions freshly chopped for garnish (optional)

US Customary - Metric

Instructions

• Boil a large pot of water and season with salt. Following the directions on the pasta box, cook the pasta until just before al dente (pasta will finish cooking in the sauce).
• Heat a frying pan over medium heat. Dice the bacon and cook it over medium to medium-low heat, until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Drain the bacon fats until there is about 1 tablespoon of bacon fat left in the skillet.
• Add in the chopped onion and sauté over medium heat until onion has softened and became translucent. Add in the garlic and mushrooms and sauté until mushrooms have softened. Salt and pepper to taste.
• Add in kimchi, gochujang and ½ cup reserved pasta water. Bring to a boil then lower the heat to a simmer. Simmer until the sauce has reduced by half, stirring occasionally.
• Stir in non-dairy creamer (or heavy cream if no lactose issues) and taste. If it's too spicy, add in a little sugar. Add in pasta, heat through for a minute and stir well. The sauce will thicken as it sits. (*Note Below)
• Serve, sprinkled with the crispy bacon and chopped spring onions.

Video

Notes

Recipe Notes

• Review the directions on your dried pasta package. Boil the noodles until just before al dente. For example, the directions on our dried spaghetti box said to cook them between 9 to 11 minutes for al dente noodles. So, we removed them from the boiling water at the 8-minute mark. The reason being is that the noodles will cook a little bit longer in the sauce. You don't want to over cook them.
• Salt the pasta water well. Please pick a large enough pot to cook the pasta. A good rule is to add one liter of water for every 100 grams of pasta. If you are making the recipe for 2, that is about 8 cups of water.
• Chop, slice and prep your ingredients before you start.
• Time the boiling of the noodles to be completed by the time it is ready to add them to the sauce.
• Use the time while the pasta is boiling to fry up the bacon and start on the sauce.
• Keep the bacon crispy and add to the top of the dish. Don't add it to the sauce. 
• If you like your recipes milder, start with a half a teaspoon of gochujang paste or none as the kimchi has a kick. Then, add more to taste after you add the cream and noodles. It is easier to add spice than to take it away.
• We used non-dairy creamer Nutpods in place of heavy cream. If no dairy or lactose issues, you can use heavy cream. 
• NOTE: The kimchi pasta sauce will thicken once you add the noodles back into the sauce to finish cooking for the last minute.
• The sauce will also thicken as it sits. If too thick, add a teaspoon at a time of pasta water or water to thin it back out. 
• If the sauce is too thin, continue cooking until the sauce reduces. 
• The creamy kimchi pasta sauce will thicken as it sits.
• To make gluten free just swap regular spaghetti noodles with a gluten free noodle of choice or try this recipe over zucchini noodles to keep it low carb. 

Storage and Reheating

Leftovers can be stored in a sealed container for up to 3 days in the refrigerator or frozen up to 2 months.  To reheat add a tablespoon of water to loosen the kimchi pasta back up again. Reheat on the stovetop or in microwave until warmed. 

Nutrition

Serving: 1bowl kimchi pasta | Calories: 623kcal | Carbohydrates: 79g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 557mg | Potassium: 716mg | Fiber: 5g | Sugar: 13g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg

The post Kimchi Pasta with Bacon appeared first on Healthy World Cuisine

My hungry teenagers will be home in less than 15 minutes from school. I am sure they will be starving with tons of homework to do. I have a snack plan and easy appetizer that will knock your socks off.

My dear friend Yoonsun showed me how to make these simple Baked Dduk Lavered with Bacon that I am sure everyone in your family will enjoy.

Today we are going to use these long tubular rice cakes (found in the refrigerator section of Asian grocery store)  which are the same type of rice cakes that are used to make the spicy yummy famous dduk bok ki. When you bake Korean rice cakes, they becomes slightly crispy on the outside and chewy and warm on the inside.  

The laver (nori) seaweed leaves are slightly salty and crispy and the dipping sauce is a simple soy and brown sugar combination. You can even add bacon wrapped around the rice cake to give it extra protein and flavor that almost every teenager enjoys. When all the flavors of the sweet and salty combine and the crispy and chewy it creates something quite heavenly and magical in less than 15 minutes flat!

What is a rice cake?

A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. For example, In Japan they call rice cakes mochi and in China they call rice cakes nian gao.  Rice cakes come in long tubes, round thin disks, squares and many other shapes. So the beauty of this dish is you do not have to use the long tubes but can use any rice cake you can find and shapes that you enjoy. The tubular shape rice cake makes a perfect Baked Dduk Lavered with Bacon appetizer.

What is laver?

Laver (also known as Nori and gim) is an edible, littoral alga (seaweed), and has a high content of dietary minerals, particularly iodine and iron. Laver is widely consumed in East Asia, where it is known as zicai in China, nori in Japan, and gim in Korea. My boys love laver and eat it by the packets full in school lunches. Their favorite laver flavor is olive oil.

More Asian Appetizers and Treats

Curried Tuna Salad Roll Ups

Rainbow Veggie Spring Rolls

Firecracker Grilled Shrimp

Thai Firecracker Shrimp Party Appetizer

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Baked Dduk Lavered with Bacon

Baked Dduk Lavered with Bacon is a an oven baked chewy and crispy Korean appetizer treat with rice cakes, laver, bacon and a delicious tamari sauce. 

Course Appetizers/ Snacks

Cuisine Korean

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 150kcal

Author HWC Magazine

Ingredients

• Korean rice cakes - 10 rolls
  
• dried nori leaves - 10 (2x6) inch
  
• bacon - 5 slices cut in half (optional)
  
• tamari (soy) sauce - ¼ cup
  
• brown sugar or sugar alternative - 1 tablespoon

Instructions

• Preheat oven to 350 degrees F (176 degrees Celsius)
• Soak hard refrigerated Korean rice cakes for about ½ hour submerged in room temperature water just until slightly softened. Dry thoroughly and set aside. (If purchased fresh soft Korean cakes omit this step)
• Spray your cooking pan with a light layer of cooking oil.

   
• Take one Korean rice cake and wrap and roll in the laver (nori) seaweed leaf and then wrap the outside with bacon. Set seam side down on the baking sheet. (you can choose to add both the laver leaf and the bacon or maybe you just want to wrap with laver leaves or maybe just bacon. I think all three versions are very yummy)
• Mix together in a small bowl your soy sauce or soy sauce alternative and brown sugar or sugar alternative. Stir until well mixed.
• Brush a moderate amount of the soy sauce mixture on the Dduk lavered in bacon.
• Place the Dduk lavered in bacon in the oven and bake for about 15 minutes until the bacon is crispy and the rice cake is chewy on the inside and slightly golden on the outside. Reapply and brush the soy sauce mixture a couple of times during the baking process.
• Serve yummy Baked Dduk Lavered with Bacon as a yummy after school snack or a yummy hot appetizer at your next social gathering. Best served hot out of the oven.

Notes

Baked Dduk Lavered with Bacon cannot be assembled in advance or otherwise the laver will get soggy or the rice cakes will harden. It is best to prepare these right before eating. 

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 18.2g | Protein: 9.3g | Fat: 4.8g | Cholesterol: 10mg | Sodium: 638mg | Potassium: 266mg | Fiber: 0.5g | Sugar: 2g

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China's Mid-Autumn Festival

Mid - Autumn Festival is traditionally celebrated on the fifteenth day of the eighth lunisolar month, which is in either in September or October.  In ancient times, the emperors had the tradition of worshiping the Sun in spring, and the Moon in autumn. Celebrations has continued ever since and more customs for marking this occasion have been formed.

History of the Moon Festival

The Moon Festival is full of many legendary stories. One legend says that Chang Er flew to the moon, where she has lived ever since. You might see her dancing on the moon during the Moon Festival. The Moon Festival is also an occasion for family reunions. When the full moon rises, families get together to watch the full moon, eat moon cakes, and sing moon poems. In addition, this is a potential time to see some of the biggest and largest moon views, so I will be ready with my telescope.

Join the Mooncake Mania

The custom of giving mooncakes as gifts has been in full swing for a couple of weeks now.  The MTR (train) stations are lined with picture and advertisements of all the different kinds of mooncakes. Entire public buses have been decorated as mooncakes to advertise about the best type of mooncakes. Vendors are pushing leaflets at you to urge that their mooncake is the best in town. This is "MOONCAKE MANIA". So what is all this mania about? What is the best type of mooncake?

Enjoying Mooncakes from around Asia

A group of my very dear friends have gathered this week at my home to take the "Mooncake Mania Test". As a couple of friends from Shanghai and a couple of friends from Korea we had a representation of the tastes of mid-autumn festival treats from both China and Korea. Many other Asian countries also celebrate a type of Mid-autumn festival as well such as Japan, Korea, Vietnam, etc. The Mooncake Mania vibes are not isolated to just China but all over Asia and beyond.

Korean Harvest Festival

In Korea, an analogous harvest festival is known as Chuseok (추석), celebrated on the same day as the Chinese Moon festival but with emphasis on ancestral worship and the visiting of ancestral family homes and graves. Instead of Chinese-style moon cakes, Koreans prepare and consume songpyeon (송편), a crescent-shaped rice cake steamed upon pine needles, in addition to a morning feast ritual as part of the ancestral worship ceremony. So of course, we were so privileged to try lovely mooncakes and treats from both China and Korea. A special thank you to my dear friends Lynn, Anna ,Yi and Yoonsun for making this possible.

Types of Fillings inside the Mooncakes

Did you know there are even frozen durian flavored mooncakes? There are so many different kinds of fillings inside of mooncakes such lotus bean paste, black bean paste, chocolate, cream , berry, ice cream, nuts, savory fillings, and the list goes on and on.  If I tried to list them out you would be sleeping on your keyboard, so instead I will just share with you a few of the Chinese moon cakes and Korea treats we tested yesterday.

8 Basic type of Mooncakes to Enjoy

These are literally thousands of different types of mooncakes out there. People celebrate this mooncake mania with double yolk mooncakes, snowy mooncakes and mooncake styles different depending on what region you are from. There are way too many to list them all but here are some of our favorites.

1) Lotus Seed Paste with Single or Double Egg Moon Cake is the most traditional type of moon cake. When you cut into these cake they have a whole egg or two inside.

2)  Suzhou Mooncakes -These little flaky crusts wonders are delightful and are stuffed with black bean paste.

These Suzhou mooncakes are our absolute favorite along with our Apple Pecan Spring Roll Mooncakes.

3) Five Nut Mooncake- These mooncakes are very hearty and heavy with lots of nuts, lightly sweet taste of candied winter melon. Just a small slice is all you need.

4) Snowy Mooncakes have a lighter softer crust and a creamy inside with many different flavors to choose from like cream, berry, strawberry, banana, etc. Snowy mooncakes need to remain refrigerated until eaten unlike the traditional mooncakes. These mini snowy mooncakes are smooth and delightful and it is hard to stop at just one.

6) Frozen mooncakes- mango, cream and chocolate flavors. Nontraditional mooncakes that have a light crust and a smooth and creamy center. These are addictive as they are cold and creamy.

7) Korean Sweet rice cakes with chestnut filling in green tea rice cake, white sesame seeds with cherry blossom rice cake and black sesame in sweet rice cake. These little wonders are chewy and lightly sweet like Japanese mochi. I have a definite sweet tooth for Korean sweet rice cakes. Kamsa Hamneda my dear Anna!

This is what the Korean Mooncake looks like inside.

8) Assorted Korean sweet treats: The one of the furthest left is a light and crunchy, the one in the middle is heavy and dense and very rich and slightly sweet, and the one on the right is light and crunch with a drizzle of sweet syrup. Yum Yum

So what kind of mooncake is your favorite? Enjoy a safe and happy Mid-Autumn Festival! Are you ready to join the Mooncake Mania?

Delicious Mooncake Recipes for you to try at home

Would you like to learn how to make your own mooncakes? We have 2 versions a snowy mooncake if you have access to an Asian Market and a Western version that you can get all the supplies you need at a local market.

Over the Moon for Snowy Mooncakes

Apple Pecan Spring Roll Mooncakes is an easy East meets West Asian fusion mooncake recipe.

Apple Pie Pot Stickers are not mooncakes but a delicious alternative way to to enjoy the Harvest festival

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