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.
 
 
Armenian Basturma

Armenian Basturma

 

Armenian Basturma

Armenian Basturma

SpiceBreeze
Basturma is a pastrami style beef with a fenugreek based seasoning. Our spice kit includes mild Aleppo pepper. Experience the intensive flavor in this adaption for marinated grill meat. Or use the spice blend in a bell pepper dip. Add a cold fresh cucumber summer salad with dill. Armenians like the salad more liquidy close to a soup.
hands-on time 30 mins
Course Main Course
Cuisine Armenian
Servings 3 servings

Ingredients
  

Protein

  • 1.5 lbs chicken

Fresh Produce

  • 3 cloves garlic grated
  • 1 English cucumber finely diced

Dairy

  • 1 cup yogurt plain

Packaged Goods/Staples

  • oil
  • salt & pepper

Basturma Culinary Spice Kit

  • [1] Fenugreek, cumin, allspice, black pepper, smoked paprika
  • [2] Aleppo pepper
  • [3] Dill

Suggested Sides

  • cooked bulgur rice, or couscous
  • Armenian Lavash bread

Instructions
 

Basturma Marinade

  • In a BOWL, mix 2 tbsp oil, 2/3 of the garlic, and Basturma [1] spices.
  • Add salt and Basturma [2] spices to taste.
  • In a CONTAINER, pour the marinade over the meat slices and mix well.
  • Let it marinate in the fridge for 24 hours.

Jajuk Salad

  • In a BOWL, mix yogurt with 1/2 cup of water.
  • Add Basturma [3] spices and 1/3 of the garlic.
  • Mix with cucumber and salt & pepper to taste.
  • Let it cool in the fridge for 1 hour.

Grill

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add meat slices and fry quickly until the meat is just cooked. Turn frequently.

Serve

  • Serve basturma with jajuk and your preferred side(s).
  • Enjoy!

Notes

Alternative Vegetarian Spread or Dip

4 red bell peppers, halved
1 clove garlic
1-4 tbsp nuts (choose your favorite)
 
Roast bell pepper skin side up in the OVEN at 350°F about 20 min until the skin comes off. Let it cool. Peel. Blend the flesh in a food processor with 1 tbsp oil, 1 clove garlic, and optionally nuts. Add water as needed to get a smooth paste.
Add to taste: salt, Basturma [1] + [2] spices
Bengali Shukto

Bengali Shukto

 

Bengali Shukto

Bengali Shukto

SpiceBreeze
Shukto is a must on any festive Bengali dinner menu. It has a slight bitterness balanced with the sweetness of sugar. If you are not up for this, try a Panch Phoron recipe from our website. Panch Phoron is a Bengali five-spice blend. It's always used whole. The seeds are fried in oil until they pop and release their aromatic flavor.
hands-on time 30 mins
Course Main Course
Cuisine Bengali
Servings 3 servings

Ingredients
  

Shopping list

  • 1 large potato
  • 1 large turnip see notes
  • 1 medium zucchini or squash
  • 1 small eggplant
  • 1 cup green beans
  • 1 inch ginger peeled and grated
  • 1 cup milk
  • oil
  • sugar
  • salt and pepper

Optional

  • 1 lb chicken thighs or breast cut into 1-inch pieces

Suggested Sides

  • cooked rice recommended: Basmati
  • flat bread naan or chapati

Culinary Spice Kit

  • [1] Panch Phoron Cumin, fennel, fenugreek, brown and yellow mustard, nigella
  • [2] Yellow and brown mustard, ajowan, bay leaves

Instructions
 

Rice

  • If using rice, cook rice according to package instructions.

Prepare

  • Cut all vegetables into bite-size pieces.

Fry

  • In a large PAN, heat 6 tbsp oil.
  • Add Shukto [1] spices and ginger. Stir-fry 30 seconds until seeds start to pop.
  • Optional: Add chicken and salt to taste. Fry until all sides turn slightly brown.
  • Add potato, turnip, and salt to taste. Fry until they turn slightly brown.
  • Add all remaining vegetables and salt to taste. Fry until they turn slightly brown.

Cook

  • In a small CUP, dissolve Shukto [2] spices in 2 tbsp of water.
  • Add this spice paste and 1 cup of milk to the PAN. Cover. Bring to a boil. Turn heat to medium-low.
  • Cook for 5-10 minutes until vegetables and optional chicken are cooked.
  • Add 1-3 tsp sugar to taste.
  • Serve with rice or bread. Enjoy!

Notes

Variation:

Substitute turnip with daikon or 1 bunch radish.
Substitute one of the vegetables with 1 plantain or 1 sweet potato.
 
Persian Kuku Sabzi

Persian Kuku Sabzi

 

Persian Kuku Sabzi

Persian Kuku Sabzi

SpiceBreeze
Eat like a President! Kuku Sabzi is part of the traditional menu served for Nowruz, the Persian New Year. This healthy and easy dish was once served at the White House at Michelle Obama's Nowruz celebration.
Cuisine Persian
Servings 3

Ingredients
  

Ingredients

  • 5 eggs
  • 3 cup fresh herbs mixed from: parsley, cilantro, dill
  • 1 cup chives or green onions or scallions chopped
  • 0.5 cup walnuts chopped
  • 2 tbsp dried barberries or cranberries

You might have

  • 1 tsp baking powder
  • oil
  • salt

Optional for serving

  • bread
  • yogurt
  • olives

Culinary Spice Kit

  • [Kuku Sabzi] Turmeric, rosebud, black pepper, cinnamon, cumin, mace, cardamom

Instructions
 

Prepare Berries

  • In a small BOWL, add berries and cover with cold water.
  • Let soak for 10 minutes. Then rinse and drain.

Prepare Batter

  • In a large BOWL, whisk eggs.
  • Add baking powder and salt to taste.
  • Stir in about 1/2 of the Kuku Sabzi spices.
  • Add chopped herbs. Mix well.

Optional

  • Add some walnuts and berries to the batter.

Fry

  • In a PAN, heat 2 tbsp oil.
  • Pour egg-herb mixture evenly into PAN.
  • Cover and let cook over medium-low heat until the top isn’t liquid anymore.
  • Cover with a plate, turn.
  • Slide Kuku Sabzi back into the PAN and cook until it’s cooked through.

Serve

  • Cut Kuku Sabzi into quarters.
  • Garnish with walnuts and berries.
  • Serve with bread, yogurt and/or olives (optional).
  • Enjoy!