Can mom just brag a little?

Sonny has finally mastered eating with chopsticks!

Okay, maybe mastered is a bit of an exaggeration, but I'm still spectacularly proud of him. It used to be that he'd get food everywhere but in his mouth, which was quite frustrating for him (and me!). Inevitably he'd just give up trying.

The turning point came over Christmas. Grandma took us to a Hunan restaurant where we were each given a bowl of rice and a set of chopsticks. Thais and Danes don't normally eat rice with chopsticks, so we were all at a disadvantage, but if the 4-year-old at the table next to us could do it, no reason we couldn't. I thought Sonny would just give up, but he kept stealing glances toward the kid at the next table, trying to mimic his actions. He actually didn't do too bad and managed to pick up some of the bigger pieces of food. He still made a mess with the rice but at least he didn't give up in frustration.

Then during a recent visit to a Japanese restaurant, when the waitress gave him a fork, he asked for chopsticks. I thought, Oh, no. This is going to be messy. Only, it wasn't. He was able to pick up his sushi and pieces of tofu. Compared to the Chinese rice, the sticky Japanese rice was cake. He even said as much.

One of the items we ordered was cold tofu, which Sonny and I both enjoyed. I think for Sonny it was partly due to the fact that he could pick up the chunks with his chopsticks and dunk them in the sauce. I just happen to like cold tofu— enough so that I wanted to share it with you! No need to thank me. ☺

If you don't like cold tofu, I won't hold it against you. You may, however, still appreciate the sauce. It goes well with fried tofu, grilled chicken or pork or drizzled over fried eggs.

Here's what you do:
Get yourself a block of "regular" or firm tofu. Press out the water by rigging some kind of draining contraption. For me, this means placing the tofu block in a flat-bottomed colander, putting a sheet of plastic wrap on top of the tofu and then setting my Dutch oven on top of that. Not pretty or sophisticated, but gets the job done.

Let the tofu drain for about 45 minutes. This is key for two reasons: 1) you want to press out most of the water to get a nice, compact (yet not-rubbery texture), and 2) letting it sit out of the fridge brings it to the right temperature. Cold tofu is pleasant; really cold tofu is not.

While the tofu is draining, make the sauce. Combine an equal amount of tamari and mirin. Add sugar to taste. (Yes, it's basically a teriyaki sauce.) You may choose to add a splash of rice vinegar as well. Throw in some finely sliced green onions and freshly toasted sesame seeds or toasted sesame oil. The final ingredient, which was not in the restaurant version since it's not Japanese, is gochujang (Korean red pepper paste). This is probably one of the greatest culinary inventions of all time and it's an understatement when I say I highly recommend it. Use as much of it as you'd like.



Once the tofu is sufficiently drained, cut it into cubes and serve it with the sauce. It makes a great side dish, or if you want a meal, serve it with a bowl of Japanese rice (white or brown are both great!) and a side salad or lightly pickled cucumber (equal volumes of mirin and rice vinegar, salt to taste).

Enjoy!

Here are some other Korean and Japanese inspired recipes you may enjoy:
Korean braised tofu
soba salad with gochujang vinaigrette
Korean-style grilled pork
Soon dubu (Korean spicy soup with shrimp and silken tofu)
Korean-style grilled beef
Roasted pork belly with spicy teriyaki sauce
Chicken Katsu
Stir-fried udon noodles

Oh pork belly, how I will miss thee!

The thing about pork belly is that it's highly addictive. Look at bacon. Who doesn't want to eat bacon at every meal everyday of the week? But even plain old roasted pork belly will do it for me. The meat is so succulent and the fat cap becomes so pleasantly crisp. Oh sure, I'm fully aware of how unhealthy it is, but it's not like we eat it every day. Just once a week. Just kidding! Okay, not really. We have eaten it once a week for the last 3 weeks (gasp!), but it's not likely we'll be eating it again for a while. Mostly because my local farmers' market, and thus my pork hookup, is packing up for the season. *Sigh*



To close out the pork belly eating season (at least at Chez Pedersen), I made a roasted pork belly short rib drizzled with a teriyaki sauce spiked with gochujang (Korean pepper paste). This dish was inspired by an evening out with my BFF (and our husbands, but we didn't really talk to them much ☺). We went to a sake bar that served a nice selection of Japanese and Korean specialities (kimchi bloody mary with kimchi shaved ice and goat curry udon, anyone?) to accompany the sake. Combining Korean and Japanese flavors is not something I admit to doing very often because I know it's bound to piss some people off, but I think the flavors can go very well together. They did in this case, anyhow.

Again, no real recipe, but so easy anyone can do it! The perfect cut of meat for this is pork belly with the bones still attached, sometimes called pork belly short rib. If you can't find pork belly or the short rib, butt or any other fatty cut will work (1.5 to 2 lb roast). Even better if it has the fat cap (one reason I love my pork guy; all the cuts come with fat cap!). Don't use tenderloin or a regular loin roast for this preparation because you'll be roasting this well over the 150 to 160F that's normal for pork.

To get this roast perfect, salt the meat with a generous amount of salt, score the fat cap, put it in a shallow roasting pan with a rack, then stick it into a 450F preheated oven for 15 minutes. Then lower the heat to 300F (or 275F with convection). The mantra is low and slow. In fact, you could go as low as 225F, but that would significantly increase the cooking time. Roast till the internal temperature reaches 200F (yes, 200F!). Depending on which cut you use and how big it is, roasting time could be about 1 hour per pound, so plan accordingly. Remember to let it rest for about 20 minutes before cutting into it!

For the sauce, simply combine equal volumes of tamari (or regular old soy sauce) and mirin. Add sugar (or honey) and gochujang (Korean pepper paste) to taste. You can add a splash of sake if you've got it too. Heat the sauce over medium heat until it reduces and thickens a bit. Use it to drizzle over the sliced pork, or as a dipping sauce. If you go the dipping sauce route, spruce it up with toasted sesame seeds or a splash of sesame oil and grated fresh ginger. Serve with Japanese sticky rice and an assortment of Japanese pickles or kimchi.

Korean Spiced Tofu

I know what you’re thinking. Tofu?! Ugh!

Why does tofu get a bad wrap? I love it. I love the different textures it can assume. I love the way it absorbs flavors like a sponge. And apparently, it can give you an orgasm in your mouth. (Click on the link to see a hilariously compelling advertisement my neighbor stumbled upon; you won’t be disappointed!) ☺



This simple Korean dish is one of my favorite ways to eat tofu. The tofu is first lightly fried then simmered in a soy sauce spiked with garlic, green onions, sesame and Korean chili flakes. It absorbs the sauce beautifully and has a texture a little like steamed eggs. Totally easy and tasty.

One important thing to note is the use of Korean chili flakes (gochugaru), which are different from the chili flakes we like on our pizza or in pasta dishes. The Korean version doesn't really have seeds so it doesn't pack the same heat. However there are spicy versions, which would be indicated on the packaging. I don't think the two taste a like, so substituting the regular red pepper flakes will not give the same result to the dish. I think it's worth it to take a trip to your local Korean or Japanese grocery to pick up a bag.

Korean red pepper flakes (left) vs. regular red chili flakes.

Tubu Choerim (Fried spiced tofu)
Adapted from The Korean Kitchen

• 1 block firm (not extra firm) tofu, sliced into ½ inch rectangles
• 3 tbs soy sauce (I used low sodium tamari) mixed with an equal volume water
• 2 tsp Korean chili flakes (or more to taste)
• ½ tbs toasted sesame oil
• 3 cloves garlic, finely chopped into a paste
• 1 tsp sugar
• 5 to 8 scallions, cut into 2-inch segments
• 1 tbs toasted sesame seeds

Lay the sliced tofu out on paper towels and lightly sprinkle with salt. Allow to sit for about 10 minutes. This will draw out some of the excess water. Blot the slices with a paper towel before frying.

Make the sauce by combining the soy, chili flakes, sesame oil, garlic and sugar in a small bowl.

In a hot frying pan (something that is non-stick; I used well seasoned cast iron), fry the tofu slices in about 2 tbs oil for about 3 minutes on each side. The goal is not to get a crispy crust, just cook the tofu so it’s not raw. Add the scallions and fry for another minute. Add the sauce and bring to a boil, then reduce the heat to low. Simmer until most of the liquid evaporates, flipping the tofu slices at least once during the process. We like it a bit saucy, so I don’t let the liquid evaporate all the way down. Throw in the sesame seeds and remove the tofu to a serving platter. Ladle the sauce over. Serve warm or at room temp.

This makes a wonderful side dish in a multicourse meal, but it’s just as filling when eaten alone with steamed short-grain rice and a few fresh cucumber slices (or tomato slices) or Korean pickles.

This is my submission to Regional Recipes, where the spotlight is on Korean food. The host this round is Wandering Chopsticks. If you’d like to participate, send your submission to wanderingchopsticks(at)gmail(dot)com by midnight, June 15th.

Kickin' it Old School Style

I’m what some people might call a technology idiot old school. Hubby is exactly the opposite. It's like George Jetson married to Wilma Flintstone. We're constantly discussing the value of modern-day conveniences. In my opinion, these so-called conveniences are either a waste of money or end up being a big pain in the ass. Like the dumb "universal" remote control that only controls half of the TV accessories. Don't get me wrong, I love things like electricity and indoor plumbing, but why do I need a camera phone that can play MP3s? Why do I need a panini maker when I have a perfectly good cast iron grill pan and lid? Why do I need an espresso machine when the stove top brewer works perfectly fine?

The latest issue is whether we should get a gas grill. Hubby thinks gas would be swell, while I’m a die-hard charcoal fan. Food tastes better over coals and wood and there's no threat of freak explosions. But with the shitty spring weather we had here in Portland, I almost caved. It would be so easy to just turn on the gas and throw our hot dogs on 5 minutes later. We could grill every day this summer, even on the days we get home late from work. Heck, we could grill all year long, no matter the weather. It's such a tempting thought!

While I agonize over the issue, you should make this delicious Korean-style grilled pork I made this last weekend. I completely ripped this idea from was inspired by manggy, who posted about a mouthwatering Korean barbequed chicken. Do check out the post; his picture is enough to induce uncontrollable drooling. He did it as a stir-fry, but I decided to try it grilled. Oh man, was it good! Thanks to manggy for the inspiration!

Note: Scanning the ingredients, you may think this dish may be too spicy; it’s not. The heat from the gochujang is a subtle heat, not like the in-your-face heat of a birdseye chilli. My 5-year-old enjoyed this dish as much as Hubby and I did.

Korean-style Grilled Pork

• 4 to 5 tbs gochujang (Korean hot pepper paste)
• 3 tbs tamari (regular old Kikkoman is fine)
• 2 tbs rice vinegar
• 3 tbs browns sugar or honey
• 5 cloves garlic, minced
• 1 tbs grated ginger
• 1 tbs sesame oil
• 2 pounds boneless pork loin chops (or tenderloin or even chicken, if you prefer)
• toasted sesame seeds for garnish (optional)
• green onions, thinly sliced on the diagonal for garnish (optional)

Make the marinade by combining all the ingredients, except the pork. Mix well to get a uniform mixture. Taste the mixture and adjust according to your preference. Keep in mind, it will be less spicy on the cooked pork.

Since the marinade is more like a barbeque sauce, I recommend giving the chops a couple of wacks with a meat mallet. Don’t annihilate the meat; just a couple of solid wacks to flatten them slightly. This breaks down the fibers of the meat a little and allows the marinade to penetrate better.

Marinate the meat for at least 4 hours in the fridge, but longer is better. I started it in the morning and let it go all day. Take the meat out of the fridge up to one hour before grilling to take the chill off.

Couple of things to keep in mind when grilling. Grill over direct heat, but the coals shouldn't be blazing hot. Watch carefully because the marinade will burn quite easily. It may only take a couple of minutes each side, depending on how thick your chops are. You definitely don’t want to overcook loin chops, unless you like dry-ass pork.

Before serving, garnish with the toasted sesame seeds and green onions. I served the pork with Japanese-style rice and a simple stir-fry of carrots, celery and ginger. A side of kimchi would also go great!

Soup to Warm You to the Bone: Soon Dubu

A few weeks ago, my neighbor, Mr. Z, made the most delicious Korean soup, which he called soon dubu. It had tofu, shrimp and egg, and the main flavoring ingredient was Korean hot pepper paste (aka gochu jang). In addition to being one of the tastiest soups that has ever passed my lips, it is easy to make. Mr. Z shared the recipe with me and I’m passing it on to you.



Notes before you start:
1) If you didn’t notice, this soup is going to be spicy. To cut down on the spiciness, omit the crushed red pepper and add only 1 tbs gochu jang.
2) Instead of chicken broth, Mr. Z suggests anchovy broth. I suspect it’s a homemade thing, as I’ve never seen this for sale. Instead I used chicken broth and boiled the shells of the shrimp in the broth for about 15 minutes. In addition, I added 1 tbs of dried shrimp to the soup. This is completely optional.
3) I used 3 eggs, but separated two of them so I could poach two yolks whole because I love soft poached eggs.

This stuff is spicy and salty and gives food a wonderful flavor. Try it in this beef stew or as a marinade for grilled beef.

Soon Dubu

• 2 tsp dark sesame oil
• ¼ tsp crushed red pepper
• 1/8 tsp ground black pepper
• 2 cloves garlic, minced
• 1 cup finely chopped zucchini
• 1 bunch green onions, cut into 1 inch pieces, whites and greens separated
• 6 shitake mushrooms, sliced (or two large handfuls of dried shitakes)
• ½ onion (preferably sweet, like Vidalia), sliced into thin wedges
• 1 to 2 tbs gochu jang (Korean hot pepper paste)
• 1 pound medium shrimp, peeled and roughly chopped
• 5 to 6 cups chicken broth
• 1 package silken tofu
• 2 to 3 eggs, lightly beaten
• salt, to taste

In a pot over medium heat, add the sesame oil and about another tablespoon of vegetable oil. When hot, add the mushrooms, garlic, red and black peppers, and whites of the green onions. Saute for a minute . Add the onion wedges, zucchini, chicken broth and gochu jang. Allow to come to a slow boil and stir to dissolve the paste. Add the tofu and stir to break it up roughly. Check the seasonings. Add more pepper paste if you’d like it spicer and salt if necessary. Simmer the soup for a few minutes (5 or 10), then add the beaten egg. After a couple of minutes, add the shrimp. Resist the urge to stir! Just allow the shrimp to quietly poach in the soup until they are pink and cooked through. Add the greens of the green onions. Turn off the heat and allow the soup to rest, covered, for about 10 minutes before serving. I like my soup with a little bowl of rice.

Yes, I Do Call This Cooking

I’m the big tree-hugging tofu eater in our house. Hubby will eat it in a stir-fry, but only because he’s too lazy to pick it out. Sonny won’t touch it, no matter how I serve it (maybe I should try serving it with chocolate sauce??).

One of my favorite ways to eat tofu is fresh, with a nice dipping sauce and big bowl of Japanese sticky rice. My current favorite dipping sauce is a Korean one I first made here. It's so easy and as hubby pointed out, doesn't require any real cooking.

Korean Dipping Sauce
¼ cup Korean chili bean paste
1 tbs minced garlic
½ tbs minced ginger
2 tbs rice vinegar
2 tbs sugar
2 tbs soy sauce
2 tbs sesame oil
5 green onions, chopped
handful cilantro, chopped
½ cup canola oil (or other neutral oil)
juice from about 2 lemons (or to taste)
1 tsp salt (or to taste)
toasted sesame seeds for garnish
sliced scallions or cilantro for garnish

Throw everything into a food processor, except the canola oil, lemon juice and salt. Process until you get a smooth paste. With the processor still going, slowing add the oil, until well incorporated. Add about ¾ of the lemon juice and salt and mix well. Taste and adjust seasoning with salt and lemon juice as necessary.

Use as a dipping sauce for tofu (or grilled meats or anything else you’d like).