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The Best Fresh Kimchi Recipe

The Best Fresh Kimchi Recipe

I HATE SOUR KIMCHI! My favorite kimchi is Fresh Kimchi or Baechu Geotjeori. It’s quick and easy to make and requires no fermentation! Growing up Korean-American, a hot topic with my friends was whether we liked sour kimchi or fresh kimchi the best. I always 

Kokuto/Black Sugar: A Rich and Healthy Sugar from Okinawa

Kokuto/Black Sugar: A Rich and Healthy Sugar from Okinawa

WHAT’S UP? Hello world, it’s been a long time since I last blogged. Living in Silicon Valley is not easy. You need two incomes to survive. I have been picking up OT at work and volunteering at my daughter’s school. Blogging has been on the 

Maesil-cheong, The Most Special Ingredient for Korean Food

Maesil-cheong, The Most Special Ingredient for Korean Food

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My maesil-cheong at 6 months fermented versus store bought.

Maesil-Cheong (매실청) or Ume Plum Syrup is a Korean ingredient that was used in the past to make plum tea. However, in modern times it has been rediscovered and is a staple in Korean cuisine and used as a replacement for sugar. I didn’t know about maesil-cheong until recently because mom never used it. Mom said all the good Korean fruits grew in the far south but her mountainous hometown was only good for growing rice and sweet potato or goguma. Mom grew up poor so her family couldn’t afford these lavish ingredients.

I picked up a bottle of maesil-cheong at a Korean grocery store out of curiosity and fell in love with the way it brings out fruity Spring time notes in my dishes. It has been really really cold in the Bay Area this Winter, which can be depressing to me, but I have found that infusing dishes with ume helps to bring my mood back up by reminding me that Spring in coming soon. I find it funny that while everyone is in holiday mode full-swing, I am craving for all the fruits of Spring/Summer!

What Maesil-Cheong is Used for:

  • Bulgogi marinade, Kalbi marinade, Teriyaki marinade, Spicy pork marinade
  • Korean salad side dish for bbq
  • Sweet soy dipping sauce for Kbbq
  • Used in place of sugar for various stir-fried banchan dishes like stir-fried fish cake (Odeng bokkeum 오뎅볶음), stir-fried anchovies, braised lotus roots, mayak eggs
  • Added to gochujang to make a sauce for bibimbap and bibim-myun
  • Make kimchi 1000% more delicious and fresh tasting
  • Refreshing mixed drink: 1 shot vodka, 1 shot maesil-cheong, ice cubes, and top with sparkling water, make the drink virgin by leaving out alcohol. My kids love this drink in the summer, sweet and tangy!
  • My newest creation: stir-fried edamame with garlic, maesil-cheong, soy sauce, sake, and jalapeno. Great beer snack!

I go through at least 3 bottles of maesil-cheong a year cooking for a Korean food loving family of 4!

These are my favorite brands of commercially made ume syrup. I love the one on the left since it’s organic and made in California but inflation has made is super expensive ($28/bottle).

Why make your own syrup when you can buy it? Because when I finally opened a jar of my home made syrup, the immediate floral smell with cherry notes was very intoxicating. Whereas, the store-bought syrup smelled, older? I presume the store syrups have more sugar-to-ume ratio.

What’s an Ume?

Ume (梅) is the Japanese word for green Asian plum (Prunus mume) but it is actually an apricot. It is native to China and Korea where it is held in high regard because it’s beautiful magenta flowers bloom in the dead on winter (Jan/Feb). It has been used in Traditional Chinese Medicine (TCM) for hundreds of years. The most common believed health benefits are that it aids in digestion, cure fatigue, and poor appetite. In Taiwan, I was given chilled smoked ume tea or suan mei tang (酸梅汤) to cool down my body’s inner temperature after a spicy mala hot pot meal.

During the spring, the ume fruits are ready and in Silicon Valley I see the Korean and Japanese supermarkets start to sell ume in early-May. They only sell it for two weeks during this time so I get my hands on at least 4 pounds to make maesil-cheong and ume plum wine. They are expensive and usually $9/pound so it’s best if you can pick out your own fruits since damaged fruits need to be thrown out. I love that the Japanese market will have a big display of fresh ume fruits and all the tools/ingredients to make ume syrup and wine.

Ume Precautions

Don’t eat the ume “raw” because the skin contains a small amount of chemical compound called amygdalin which is cynaogenic. Although, you would need to eat like 30 lbs of ume to die from it you’ll get a stomach ache eating raw ume. The magic is letting the ume ferment in sugar or alcohol. The fruits release it’s beautiful flavor into the concoction. As a general rule, don’t eat the seeds of any of the stone fruits since they contain a higher level of amygdalin.

I love Ume so much!

I love the taste of ume so much that I found a nursery that sells ume trees! I planted one in my backyard in 2020.

I bought the tree at Yamagami’s Nursery in Cupertino for ~$80. It seems expensive for a tree but with the price of ume fruits, it will pay itself off fast. The trunk has doubled and now there’s a ton of branches. I can’t wait to see the flowers bloom in February. It hasn’t produced any fruits yets but I’m hoping that 2023 will be my lucky year!

Growing and giving away fruits to family and friends has been rewarding since produce prices have skyrocketed with inflation.

How to Prepare Maesil-Cheong/Ume Syrup

Maesil-cheong is super easy to prepare and only 2 ingredients! All you need is a couple of pounds of ume and a bag of Japanese rock sugar or granulated sugar. Koreans seem to prefer the latter but I lused the rock sugar out of curiosity. I will use granulated sugar next time since it’s less processed and to see if it makes a difference in taste/texture.

The Japanese rock sugar I used is called “Crystal Kori Sato” and there’s a recipe on the back of the bag for making plum wine or umeshu/maeshil-ju. This bag costed $10. If you don’t finish it, you could use the rock sugar in a variety of Asian soups/broths.

  • Discard any damaged fruits. Since the seed is toxic you don’t want it having contact with your sugar.
  • Wash fruits in water and baking soda. Dry with kitchen towel and let air dry completely.
  • Using a skewer or paring knife, remove the calyx at the top of the fruit.
  • Prepare a large pickling jar by sanitizing it in boiling water for 10 minutes. This is optional, but you can further sanitize your jar by wiping it down with a clear hard liquor like vodka. I had some lying around so I didn’t skip this step. I rinsed the mason jar lids with the hot water I used to boil the jars.
  • Layer the bottom of the jar with rock sugar. Layer with fresh ume. Keep layering till the jar is full but make sure the top is covered with sugar. You want the sugar to completely immerse the ume since this is what prevents mold from growing.
  • Close the lid tightly and place in a dark spot cool spot like a kitchen cabinet/pantry.

Over time, the rock sugar will completely dissolve leaving you with ume infused syrup. Everyday for 1 week, I will tip my jar upside down to make sure the sugar liquid is touching all the fruits, and it helps the sugar dissolve faster. The sugar helps prevent mold from growing. I was super upset because I made a large batch in a very big jar but since the jar of lid didn’t close that tight, that batch had to be tossed out.

When researching about maesil-cheong, some people were asking if a batch can be saved if it grows white mold but unfortunately the answer is no. It seems like a waste because ume is expensive but it’s better not to risk you or your family’s health.

If you can’t get fresh ume where you live there are companies that will send you a kit with all the tools need to make maesil-cheong. But there’s no shame in buying a bottle at the Korean supermarket or online.

Let maesil-cheong ferment for 3 months or 1 year!

After 3 months of fermenting, the fruits will be slightly shriveled and need to be removed from the liquid to prevent the amygdalin from penetrating the syrup.

I forgot to take the fruits out at the 3 months mark so now I can’t enjoy my maesil-cheong until after 1 year. After 1 year, the poison becomes neutralized. Most the commercially made maesil-cheongs are fermented 1-3 years since it yields a more concentrated flavor and darker color.

I can’t wait to give an update in the Spring about my 1-year fermented maesil-cheong. It will also be time to make new batches and share another ume adventure. I hope everyone that makes Korean food at home can try maesil-cheong!

Maesil-cheong/Ume Syrup

A Korean ingredient that replaces sugar in any Korean dish to give it an extra fruity flavor. Make your own syrup to get the freshest taste.
Course Condiment
Cuisine Korean

Ingredients
  

  • 2.2 lbs Fresh ume fruit
  • 2.2 lbs Rock sugar or granulated sugar

Instructions
 

  • Remove calyx of the fruits with a toothpick or skewer.
  • Wash fruits in baking soda and water scrubbing the skin to get off any residual dirt. Dry fruits with a dish towel and then let air dry completely.
  • Sterilize a large jar, mason jar or pickling jar, by boiling for 10 minutes. Remove jar and let air dry. Put jar lid in the residual hot water for 1 minute.
  • You can further sterilize jar by rubbing 20% proof alcohol like vodka with paper towel, or you can skip this step.
  • Layer bottom of jar with sugar, then add a layer of ume, keep alternating between the two until the jar is filled. Make sure last layer is sugar. You want the ume to be sandwiched by the sugar so mold doesn't grow.
  • Let ferment in a dark place like pantry/cabinet/closet for 3 months~100 days. When time is up, remove the fruits from the syrup and enjoy as is or you can not remove the fruits and let it ferment for 1 whole year! Make sure to write the date on top of jar if you are forgetful like me.

How to use Korean Citron Yuja/Yuzu

How to use Korean Citron Yuja/Yuzu

Yuzu (柚子) or yuja (유자) in Korean is the new posh ingredient these days at classy restaurants all over the Bay Area and California. All the expensive restaurants have been using it to make glazed sauces for fish, as an ingredient in salad dressings, as 

Healthy Black Sesame Mantou Recipe

Healthy Black Sesame Mantou Recipe

Mantou or Chinese steam buns are commonly eaten all over Asia. It is delicious by itself or with various fillings such as Peking duck, custard, pork belly (for gua bao, or Taiwanese pork belly bun),taro paste, azuki bean paste ect. I have made many different 

Easy and Delicious Mushroom Miso Pasta Recipe

Easy and Delicious Mushroom Miso Pasta Recipe

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Miso Forever

Most people’s knowledge of miso stops at the soup you get at a sushi restaurant. However, miso is a highly versatile that brings tons of flavor to the table. Miso has a salty earthy taste but can be sweet depending on the type.

Miso is a fermented soy bean paste that contains nutritious amino acids used to make proteins in our body. It is considered a superfood and possibly contributes to the infamous Japanese longevity. Besides walking a ton, the typical high protein Japanese breakfast of fish+miso soup combo is why the Japanese are able to stay so trim.

Many Type of Miso/How to Choose

I keep up to three varieties in my freezer depending on what I’m making. If you just want one miso in your household, you can’t go wrong with White Miso (Shiro Miso).

Korean miso (Doenjang, 된장)- used to make Korean soy bean stew or Doenjang jiigae. This stew contains tofu, veggies, and meat and has a very pungent aroma from the miso paste. My hubby can’t take the smell and says it’s like stinky socks or like its close fermented cousin natto. Doenjang is the main ingredient for ssamjjang sauce that accompanies Korean bbq.

Red Miso or Aka Miso is the Doenjjang of Japanese misos. I use it for hearty stews with potatos, onions, and meat. Don’t worry, the red color doesn’t mean that it’s spicy but it does have a brininess to it.

White Miso or Shiro Miso is my favorite and most versatile. It’s used to make soups, salad dressings, and sauces. Our favorite recipe for Chilean seabass is to make a miso based sauce with oyster sauce, mayo, and green onion and baking in the over.

At my local Japanese store, there are multiple kinds of miso to choose from but I find Saikyo Sweet Miso to be most agreeable with my kid’s palates. Some miso pastes have dashi included so you don’t have to buy separate dashi packs to make miso soup.

TIP: Freezing miso will keep it fresh indefinitely without compromising the texture.

Miso Mushroom Pasta is Trendy!

At the beginning of Fall, I started to see a lot of miso pasta recipes on IG Reels and Tiktok but these recipes have been around in Japan for a long time. I think Japanese and Italian ingredients are a perfect marriage and making these western-Japanese dishes (known as “Wafu cuisine” in Japan) remind me of my first experiences of Wafu at the Japanese-Italian chain restaurant Saizeriya.

I think Japanese and Italians have a similar philosophy towards food in that it needs to be fresh, seasonal, and minimally prepared in order to taste the natural flavors.

My Kids Love It!

Before I made this pasta, we would only eat mushrooms in hot pot but my kids never ate the s’rooms because they thought they tasted like dirt. I didn’t want them to miss out on the important nutrients that provide immune system support and strong brain development. Both miso and mushrooms are superfoods that should be incorporated in everyone’s diet.

  • Miso, being a fermented product, is supposed to aid in digestion and the amino acid Tryptophan is hypothesized to help with sleep.
  • Mushrooms, according to UCLA Health, they are a nutrient powerhouse. I have been really into mushrooms because it promotes immune health with being rich in Vitamin B6, Vitamin D, and Selenium, all important vitamins to reduce inflammation that can cause diseases like cancer.
    • According the the UCLA Health article, there was a study in Singapore that showed that eating mushrooms help decrease mild cognitive impairment. Mushrooms are great brain food!

Simple Ingredients

Ingredients for making miso mushroom spaghetti: package of dried spaghetti noodles, butter, white miso, shiitake mushrooms, flat parsley, and soy sauce.

Miso can be found in the refrigerated section in most grocery stores. My favorite miso brand is Hikari and for this recipe I used koji miso. Koji is the hot new ingredient in the US but has been used in Asia for hundreds of years. It is created by fermenting soy beans or rice with a mold to create a byproduct that gives Japanese food it’s “umami-ness.” Don’t worry, the mold is not dangerous and koji is touted to promote good gut biome.

Hikari koji miso paste.

Here is what the koji miso looks like. When I use koji miso in soup, I like the texture of the chewy bits of soy beans.

Ingredients

  • Shiitake mushrooms- I have used maitake mushroom as well. This pasta can’t go wrong with any kind of mushroom available to you but I love the chewiness of shiitake. Other mushroom substitutes are cremini, shimeji, button, and enoki. I don’t recommend the varieties that get watery when cooking like portobella, oyster, or wood ear.
  • Miso- use whatever is available to you but I prefer white miso for its mildness.
  • Spaghetti noodles- I use Garofalo Organic spaghetti from Costco. Can be found in any Bay Area Costco locations. I buy spaghetti in bulk and the price can’t be beat!
  • Soy sauce- Adds another dimension of savory umaminess
  • Olive oil and butter- Doesn’t all pasta require these?
  • Garlic
  • Parsley- You can either cook parsley in the butter or garnish the dish last. I chose the latter since my kids don’t like parsley.
  • Optional: can top pasta with Parmesan cheese.

Cooking Method

  1. Prepare all your ingredients. Cook your spaghetti according to the package instructions and don’t forget to salt your boiling water!
  2. While the noodles are cooking, chop about 5 cloves of garlic and slice 2 cups of mushrooms.
  3. Heat a large skillet on medium heat. Add 2 tbsp of olive oil and 1.5 tbsp unsalted butter to skillet. I added the garlic even though the butter wasn’t completely melted and cooked for 30 seconds.
  4. Add mushrooms and cook until soft (~ 1 minute).
  5. Add 3 tsp miso paste and mix thoroughly.
  6. Turn up heat to med-high heat and add pasta (no need to drain water) to skillet. Add 1 tbsp soy sauce and mix.
  7. Add a handful of parsley and 2 tbsp (a good drizzle of olive oil), turn off the heat and toss. Serve with a fresh salad for a complete meatless meal!

Miso Mushroom Spaghetti

A delicious meatless pasta with a lot of earthy umami flavor from mushrooms and miso paste. Serve with a salad for a full meal. Only 15 minutes to prepare, perfect for a busy weeknight.
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine fusion, Italian, Japanese
Servings 6 people

Ingredients
  

  • 4 tbsp olive oil
  • 1.5 tbsp unsalted butter
  • 5 clove garlic roughly chopped
  • 2 c shiitake mushroom
  • 1 package spaghetti
  • 3 tsp miso paste
  • 1 tbsp soy sauce
  • 1 handful flat parsley

Instructions
 

  • Start boiling salted water to cook spaghetti according to package instructions.
  • Heat a large skillet over medium heat and add 2 tbsp olive oil and butter. Throw in chopped garlic and sauté 30 seconds.
  • Add in mushrooms and cook for 1 minute or until mushrooms become soft.
  • Add 3 tsp miso paste and mix.
  • Add undrained pasta to skillet and toss. Then add 1 tbsp soy sauce and combine. If Pasta looks too dry, can add a ladle full of pasta water to everything. Add other 2 tbsp of olive oil.
  • If using parsley, can add and then turn off the heat. Toss parsley with pasta thoroughly. Can top pasta Parmesan cheese if desired.
Keyword mushroom pasta, pasta
Asian Milk Bread: Bread Machine Version

Asian Milk Bread: Bread Machine Version

If you have ever had a sandwich from an Asian bakery or travelled to a country like Japan/Korea/Taiwan, and wondered why it tasted so sweet and different from American sandwiches, it’s the bread! Asian Milk bread/Hokkaido milk bread/Shokupan/Tangzhong bread is noticeably sweeter, delicate, and fluffier 

Japanese Curry Recipe from Scratch!

Japanese Curry Recipe from Scratch!

Japanese Curry is a Kids meal When I was a kid, it was always a good day when mom made Japanese curry and now I make it for my kids. In Korea/Japan it’s considered a children’s favorite meal since it has a mild curry flavor 

Dim Sum Chow Mein (Hong Kong Style Chow Mein)

Dim Sum Chow Mein (Hong Kong Style Chow Mein)

Hong Kong Chow Mein completed in bowl.

Hong Kong Chow Mein is an easy, quick, and delicious dish that I make often since my picky kids love it. I used to order this at family dim sum gatherings all the time and I never understood why my in-laws would repeatedly ask me, “are you sure you want to get that?” Now I understand it’s because Hong Kong Chow Mein is so easy to make at home, and the ingredients are cheap and readily available. From now on, I’ll order the expensive lobster noodles!

No meat!

The added benefit of this recipe is that it helps us reduce our meat consumption (for health and environmental reasons) and it’s so yummy that my kids don’t miss the meat. However, if you want to add meat I highly suggest adding slices of Chinese bbq pork, or char siew. I use oyster sauce in this recipe but just substitute with vegetarian oyster sauce to make it veg-diet friendly.

Ingredients

Egg Noodles

HK chow mein is made of egg noodles and you can find it at your local Asian supermarket like Ranch 99, Lion Supermarket, or H-Mart. They will store the fresh noodles in the refrigerated section next to the tofu and the dried variety in the instant noodle aisle. I almost gave up looking for egg noodles because most noodle brands had preservatives or yellow dye and no egg at all, until I spotted this one located on the very top shelf of the noodle aisle. As you can see, eggs is listed as the second ingredient and there’s no sodium benzoate or weird food colorings, and it’s non-fried! This large tub has about 12 servings for $12, very economical!

Amazon carries it and thank goodness if you’re having a craving but don’t live near an Asian market (The cravings got real when I lived in a small town in Nor Cal!).

Seasonings

My tip for cooking Asian food it that if you’re cooking Chinese food, use a Chinese soy sauce. For Korean, use a Korean soy sauce, ect.

I’m all-up in reading labels at the super market and even though these sauces cost more, I like that they have no MSG or sodium benzoate.

  • Lee Kum Kee Organic Soy Sauce
  • Lee Kim Kee Dark Soy Sauce- gives the noodles nice color
  • Lee Kum Kee Oyster Sauce (green bottle means no MSG)
  • Kadoya Sesame Oil (Most Asian-Americans I knew grew up with this brand of sesame oil, LOL)
Sauces for making Hong Kong style Chow Mein: Sesame oil, regular soy sauce, dark soy sauce and oyster sauce

Aromatics and Veggies

  • Organic bean sprouts – I’m particular about bean sprouts being organic because they are mostly made out of water, and have the potential to suck up a lot of pesticides. I give them a good rinse before using.
  • Green onion- traditionally, Chinese chives are used but I didn’t have any today and the kids don’t like chives. Slice into 3 inch strips.
  • Shallot- can use red onion but I had shallots in my pantry today, slice it lengthwise.
  • Garlic- chopped
Aromatics for Hong Kong Chow Mein: sliced green onions, chopped shallot, chopped garlic, mung beans, and sauce.
Have everything ready on hand for face paced wok cooking!

Cooking Method

  • Cook noodles according to package instructions. For this brand of noodles, boil for two minutes, drain water and set aside (do not rinse noodles with cold water).
  • Heat a wok on high heat. Add 1 tbsp oil (I use avocado oil) and stir-fry shallots for 20 seconds. Add garlic, stir-fry for 10 seconds). Set aside on a plate so the aromatics don’t burn.
  • Add 1 tbsp oil to hot wok. Add green onions and stir-fry for 10 seconds. Add bean sprouts and stir-fry for 15 seconds. Set aside on plate with aromatics.
  • Add 2 tbsp oil to wok. Add noodles. Don’t move noodles for 5 seconds. Then flip over noodles and let it cook for 5 seconds. I do this so my noodles will be slightly crispy.
  • Add seasoning sauce mixture and incorporate with noodles.
  • Add the veggies and aromatics to the noodles and mix thoroughly.
  • Add a drizzle of sesame seed oil and mix.
  • Dish out noodles and add a sprinkle of roasted white sesame seeds if desired.

Hong Kong Chow Mein

Dim sum restaurant Hong Kong style Chow Mein noodles made with dried Chinese egg noodles. Can be made with meat, vegetarian, or vegan with substitutions. A quick, easy, satisfying mid-week meal for busy people.
Prep Time 10 minutes
Cook Time 3 minutes
Course Main Course, Snack
Cuisine Chinese
Servings 6

Ingredients
  

  • 6 packs egg noodles thin noodles, called "Hong Kong Egg Noodles," "Hong Kong pan fry noodles"
  • 1 bunch green onions sliced into 3 inch strips
  • 1.5 C bean sprouts aka, "mung bean sprouts"
  • 1 C shallot sliced thinly, can substitute w/ red onion
  • 1 tbsp garlic chopped
  • 4 tbsp neutral tasting oil I use avocado oil
  • 1 sprinkle toasted white sesame seeds For decoration

Sauce ingredients

  • 2 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce can substitute vegetarian oyster sauce
  • 1 tsp sugar
  • 1 tsp sesame oil

Instructions
 

  • Chop up your veggies and aromatics and set aside. We want these ready on hand since wok stir-frying is fast pace and you don't want your ingredients to burn!
  • Mix all the ingredients for the seasoning sauce in a small bowl, except for the sesame oil.
  • Cook noodles according to package instructions. The brand I use recommended to boil noodles for 2 minutes. Remove noodles from water and set aside (do not rinse with cold water).
  • Heat a large wok on HIGH heat. Add 1 tbsp oil and add shallots. Stir-fry for 10 seconds, then add garlic and stir-fry for 5 seconds. Place aromatics on a plate and set aside.
  • Add 1 tbsp oil to wok and stir-fry green onions for 10 seconds. Add bean sprouts and stir-fry another 10-15 seconds. Set aside on a plate with aromatics.
  • Add 2 tbsp oil to wok (enough to cover surface) and when oil is shiny, add egg noodles. Let cook undisturbed for 5 seconds, then flip noodles and let cook undisturbed for another 5 seconds.
  • Add seasoning sauce and stir-fry with noodles until incorporated.
  • Add plate of aromatics and veggies to noodles and stir-fry till thoroughly incorporated.
  • Drizzle about 1 tsp sesame oil to noodles and mix. Turn off heat. Plate noodles and add a sprinkle of toasted white sesame seeds for finish.
Keyword Cantonese, Chinese, chow mein, dim sum noodles, egg noodles, Hong Kong noodles, stir-fry
Eataly, Valley Fair Mall

Eataly, Valley Fair Mall

Over the weekend, we went for a quick lunch date at La Pizza & La Pasta in Eataly, Valley Fair Mall (Santa Clara/San Jose). Its brand spanking new and sparkly inside! The menu boasts authentic/traditional Italian cuisine reminiscent of my honeymoon to Florence, where I