Korean Bugogi

Korean Bulgogi

 

Korean Bugogi

Korean Bulgogi Recipe

SpiceBreeze
The aroma of Korean BBQ is mouthwatering. This seasoning includes shitake mushroom powder. Shitake is full of natural umami. Umami is the fifth taste, joining sweet, sour, salty and bitter. Korean chili pepper differs from the conventional chili pepper. It has a complex flavor and natural sweetness. We selected a milder version. The optional Kimchi adds additional heat.
 
hands-on time 30 mins
Course Main Course
Cuisine Korean
Servings 3 servings

Ingredients
  

Protein

  • 1 lb beef* sirloin thinly sliced against the grain

Fresh Produce

  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 pear grated**
  • 2 shallots grated

Packaged Goods/Staples

  • 3 tbsp soy sauce or tamari
  • 1 tsp sugar optional
  • oil***

Bulgogi Culinary Spice Kit

  • [1] Shitake mushroom, black pepper
  • [2] Korean chili flakes, salt

Suggested Sides & Toppings

  • ▪ cooked jasmine rice or glass noodles
  • ▪ kimchi or pickles of your choice sliced
  • ▪ lettuce leaves of your choice
  • ▪ carrots, cucumber, daikon, radish, or cabbage (all thinly cut); mung bean sprouts
  • ▪ shallots or leek thinly sliced

Instructions
 

Marinade

  • In a CONTAINER, mix garlic, ginger, pear, shallots, Bulgogi [1] spices, soy sauce, 1 tbsp oil, sugar (opt.) and Bulgogi [2] spices to taste.
  • Add meat slices. Mix well. Cover.
  • Let it marinate in the fridge for 1 to 24 hours.
  • Take the beef out 30 minutes before frying.

Fry

  • Heat a PAN over high heat.
  • Add meat slices and stir fry for a couple of minutes until the meat is just cooked.

Serve Option 1

  • Place bulgogi, lettuce leaves, and your preferred sides on separate plates in the middle of the table.
  • Fill a large lettuce leaf with meat and your selected sides & toppings. Close it to form a bite-sized wrap. Enjoy!

Serve Option 2

  • Mix bulgogi and 1 cup vegetables of your choice.
  • Serve it with your selected sides. Enjoy!

Notes

* Substitute beef with pork, chicken, or tofu.
** An Asian pear is best if available.
*** Sesame oil is recommended but not required.
 
 
Sichuan Beef

Chinese Sichuan Beef

 

Sichuan Beef

Chinese Sichuan Beef

SpiceBreeze
Sichuan, also known as Szechuan, is a province in China. It's the origin of Panda bears and Sichuan pepper. This spice is very common in Asian cuisine. It is not related to pepper and has a very special taste with a citrus note. Notably, Sichuan pepper creates a numbing sensation in your mouth. Try it sprinkled over your dish or use the remainder in a dish with beans or mushrooms.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

  • 1 lb sirloin beef cut into thin strips
  • 12 oz vegetables see below, cut into thin slices
  • 6-8 oz noodles see below, cooked
  • 2 tbsp cooking sherry or wine
  • soy sauce or tamari
  • 1 tsp corn starch or arrowroot
  • vegetable oil or sesame oil
  • salt

Sichuan Culinary Spice Kit

  • [1] Ginger, star anise, cinnamon, fennel, cloves
  • [2] Sichuan pepper

Suggested Vegetables

  • Broccoli, carrots, mushrooms

Suggested Noodles

  • Lo mein or any long thick noodles

Instructions
 

Marinade

  • In a BOWL, mix beef with 1/4 cup soy sauce, Sichuan [1] spices, and up to half of the Sichuan [2] spices.
  • Let marinate for 30 minutes to 2 hours.

Cook

  • In a large PAN, heat 2 tbsp oil over high heat.
  • Stir-fry beef (keep the marinade for later) for about 1 minute until it changes color.
  • Take the beef out and set aside.
  • In the same PAN, add 2 tbsp oil. Stir-fry vegetables over medium heat for 5 minutes.
  • Add 1 tbsp soy sauce and sherry halfway.
  • Add 1 cup of water, the marinade, and salt to taste.
  • Cook over medium-low heat for about 5 minutes until the vegetables are just cooked.
  • Dissolve starch in 1 tbsp water. Add the slurry to the PAN. Mix well. 
  • Stir in the noodles. Cook over low heat for 2 minutes.
  • Return the beef and cook for about 1 to 2 minutes until it's just cooked.
  • Sprinkle some Sichuan [2] spices on the plated meal (optional).
  • Enjoy!

Notes

  • Substitute beef with chicken breast.
  • Substitute beef with tofu (see below).
Sichuan Tofu
  • Cut tofu into 1/2-inch cubes.
  • Mix the marinade without the tofu.
  • Drain the tofu for 30 minutes in a large strainer.
  • In cooking step 1), bake the tofu in the OVEN at 350°F until it turns brown. Set aside.
  • Continue with steps 2) to 4) without changes.
  • In step 5) substitute beef for tofu.
Japanese Tsukune

Japanese Tsukune

 

Japanese Tsukune

Japanese Tsukune

SpiceBreeze
Japanese tsukune are meatballs coated with a salty-sweet sauce. It's one of the common grilled items served at Japanese yakitori restaurants. This dish is perfect for your next barbecue cook-out or dinner. The meatballs are soft, bouncy, and smooth in texture. Create your minced meat with your desired protein. Optionally, stuff it with vegetables. Finish with a Japanese staple, the shichimi togarashi spice blend.
Stock up culinary spice kits - Limited time only!
Hands-on time 30 mins
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 1 lb ground meat chicken, turkey, pork, veal, beef, or mixed
  • 1 egg
  • 4 green onions finely sliced
  • 1 tbsp corn starch or tapioca flour
  • 4 tbsp soy sauce or tamari
  • 3 tbsp cooking wine, dry sherry, or mirin
  • 1-2 tbsp sugar
  • 1 inch ginger grated
  • oil sesame or vegetable

Tsukune Culinary Spice Kit

  • [shichimi togarashi] Toasted sesame seeds, black & white, hemp seeds, seaweed, orange peel, tangerine peel, ginger, Sichuan peppercorn

Suggested Sides

  • Cooked or steamed rice
  • Cooked or steamed bok choy, green asparagus, zucchini, spinach, or broccoli
  • Fresh salad from cucumber and mung bean sprouts

Instructions
 

Sauce

  • In a CUP, mix 3 tbsp soy sauce, 3 tbsp cooking wine, and 1 tbsp sugar.

Prepare Meatballs

  • In a large BOWL, mix onions, ginger, and meat until well combined.
  • To the meat-onion mixture, add 1 tbsp soy sauce, egg, and corn starch. Combine well.
  • Form balls of about 2 inches in diameter or flat patties. (*)

Fry Meatballs

  • In a PAN, fry meatballs over medium heat until they turn brown on all sides.
  • Cover. Cook until meatballs are cooked thoroughly.
  • Remove lid and any oil or cooking liquid. Push meatballs to the sides.
  • Add sauce in the center and keep meatballs on the sides for the following step.
  • Cook over low heat until the sauce reduces and becomes less liquid.
  • Slowly, turn meatballs in the sauce until all are evenly coated with a shiny glaze.

Serve

  • Serve the meatballs with your preferred sides.
  • Sprinkle with Tsukune spices.
  • Enjoy!

Video

Notes

 
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Get Shichimi Togarashi Now
Grill: Form balls or small sausages of about 1 inch in diameter and thread them onto skewers. Baste them with the sauce and grill them on both sides.
Noodles: Triple the sauce and add cooked wide noodles in the last step to the PAN.
Stuffed: (*) Add cooked green beans and carrot sticks and form meat sausages around them.
Japanese Tsukune stuffed
Japanese Tsukune stuffed
Japanese Okonomiyaki

Japanese Okonomiyaki

 

Japanese Okonomiyaki

Japanese Okonomiyaki

SpiceBreeze
Okonomiyaki is a savory Japanese pancake. The name translates to 'grill what you like'. The most popular ingredients are stock made from seaweed and shredded green cabbage. Okonomiyaki is also called 'Japanese pizza'. Like the Italian relative, you can add any desired toppings. A top seller at festivals is a thinner version that is wrapped around a stick.
hands-on time 30 mins
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 3 medium eggs
  • 5 cups savoy or green cabbage (packed), finely chopped
  • 3 green onions finely sliced
  • 1.5 cups flour
  • 1 tsp baking powder
  • 1/4 cup tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tamari or soy sauce
  • mayonnaise
  • 1 lemon for juice
  • oil
  • salt

Okonomiyaki Culinary Spice Kit

  • [Okonomiyaki] dried seaweed
  • [Shichimi Togarashi] sesame seeds, seaweed flakes, poppy seeds, orange peel, chili, Sichuan pepper

Optional Ingredients

  • Substitute 1 cup of cabbage with 1 cup of bacon, mung bean sprouts, shrimps, or sliced squid, or a mix of it. Mix well.

Optional Typical Toppings

  • bonito fish flakes, seaweed flakes, pickled ginger, or fried bacon

Instructions
 

Seaweed

  • In a medium BOWL, mix Okonomiyaki spices with 1 cup of water.
  • Let soak for 15 minutes. Set aside.

Sauce

  • In a small BOWL, mix ketchup, Worcestershire sauce, and tamari.

Batter

  • In a large BOWL, whisk the eggs.
  • Add the seaweed with the water.
  • Add flour, baking powder, and salt to taste. Stir until smooth.

Fry

  • In a PAN, heat 2 tbsp oil.
  • Spread out a half cup of batter.
  • Distribute 1 cup of cabbage on top and press into the batter.
  • Cook over medium heat until golden.
  • Turn and cook the other side. Press frequently with the turner.
  • Set aside and keep warm.
  • Repeat until the batter is finished.

Serve

  • To serve, drizzle each Okonomiyaki with mayonnaise (optionally, add a bit lemon juice) and the sauce.
  • Sprinkle with green onions, Shichimi Togarashi spices to taste, and any desired toppings.
  • Enjoy!
Sichuan Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

 

Sichuan Mǎyǐshàngshù

Chinese Mǎyǐshàngshù

SpiceBreeze
You will never forget the name of this dish from the Chinese region Sichuan. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.
 
Servings 3

Ingredients
  

Shopping list

  • 1.5 lb ground pork poultry, or veal
  • 5 green onions sliced
  • 10.5 oz very thin spaghetti aka capellini
  • tamari or soy sauce
  • oil
  • salt & pepper

Optional

  • 4-8 oz vegetables of your choice (see notes)
  • cooked rice

Culinary Spice Kit

  • Cinnamon, fennel, garlic, Shitake mushrooms, black pepper, star anise, cloves

Instructions
 

  • Prepare the noodles according to package instructions. Keep the cooking water.
  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add meat and Mǎyǐshàngshù Spices. Mix and stir-fry until the meat is crumbled and cooked.
  • Add vegetables (optional), green onions, and 2 tbsp tamari or soy sauce.
  • Mix and stir-fry for 3 minutes.
  • Add the noodles and 1 cup of their cooking water. Mix well.
  • Add more cooking water, tamari or soy sauce and/ or salt & pepper to taste.
  • Enjoy!

Notes

* Recommended: thinly sliced mushrooms, zucchini, rutabaga, turnip, celery, bell pepper; or broccoli florets or green asparagus, cut in small pieces.
▪ Substitute spaghetti with glass noodles.
▪ Make it again and substitute the spices with 1-2 tbsp bean paste.
 
Taiwanese Tea Eggs

Taiwanese Tea Eggs

 

Taiwanese Tea Eggs

Taiwanese Tea Eggs

SpiceBreeze
Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.
Hands-on Time 30 mins
Course Snack
Cuisine Taiwanese
Servings 6

Ingredients
  

  • 12 eggs washed
  • 4 bags black tea
  • 1/2 cup soy sauce or tamari
  • 2-4 tbsp (brown) sugar

Tea Eggs Culinary Spice Kit

  • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)

Instructions
 

Step 1

  • Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

Step 2

  • In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
  • Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
  • Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

Step 3

  • Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
  • Optionally, reheat eggs in the liquid, not in the microwave.
  • Serve the eggs cold or warm.
  • Enjoy!