July Anniversary Giveaway Week #2

July has brought some hot weather. I mean hot. The hottest Michigan has essentially had all summer. We’ve been trapped in a vicious cycle of 30 degree temperature differences hitting us almost every week. 80s today, 50s-60s tomorrow. Not fun. But, hey, it’s summer. Perfect time for grilling right?

Why am I mentioning grilling? This week’s prize is a stovetop Korean BBQ Grill! If you love watching people in your favorite dramas grilling pork belly or Korean beef, you can now try it yourself. It works with both electric and gas/propane stoves.

Stovetop grillYou may not know, but I am and will probably always be a voracious carnivore. I can’t do Vegan or Vegetarian just for the simple fact I love meat too much. I guess it helped that I was raised in a household where the staple seriously was meat and potatoes…every day. I actually am not much of a griller. I have an electric fry pan, my oven, and some great cast iron pans. That’s how I cook my meat, but I think this would be awesome, especially when cooking a favorite dish we don’t get too often – side pork. Side pork is almost like uncured/unseasoned bacon. It comes from relatively the same area of the pig give or take. It’s awesome. I’ve baked it in the oven with some Korean BBQ sauce. Granted it was the beef BBQ sauce, but it still was yummy.

To win your very own Korean BBQ grill, I would love to see a picture of your favorite drama eating scene (doesn’t have to be Korean, can also be from anime or a movie). So hit reply in the comments below and share a link to the image or clip or if that isn’t possible, just give the name of the drama and describe what makes the clip so delicious.

Thinking about food and Korean dramas in particular always brings to mind the silly and at times serious, but always full of food porn, Let’s Eat. I highly recommend checking out Noons Over Forks for all the drool-worthy screencaps of all that yummy looking food.

And I didn’t think about doing this for the bento post, but here are some of my favorite homemade sauces!

Spicy Hot Sauce (for lack of better name)

  • 1 cup Thai sweet chili sauce
  • 1/2 cup banana ketchup (I’ve used plain & spicy, either works)
  • water

Yes, that really is the only ingredients. When I’ve made this, I never measured out the ingredients. I remember once that I had a small bottle, I mean like the tiniest bottle you can possibly get of banana ketchup and it was the hot and spicy variety and I filled the bottle twice with water just to reduce the spiciness of the overall sauce. I’m a spice wimp. So it’s really just adding water to get the spice level down, so it’s really up to your own palate and preference. I sautee onions, carrots, and peppers and add it to the sauce and pour it all over chicken usually, but you can use it as a marinade for meat.

Stir Fry Sauce

  • 1/2 cup low sodium soy sauce
  • 1 tsp rice wine vinegar
  • 1/4 tsp white pepper
  • 1/2 inch fresh ginger, grated or 1/2 tsp ground ginger
  • 1 green onion

Mix. Let meat marinate for at least half an hour then cook. Sometimes I cut out the vinegar and use a pinch of sugar instead. And you don’t have to let the meat marinate, but if you have tougher meat, the vinegar helps to soften it. You can also add one egg in to the mix to help the softening process along. If you have nice tender meat, you add while frying.

Slowcooker Chicken Sauce

  • 1/2 c low sodium soy sauce
  • 1/4 c honey
  • 4 cloves garlic, smashed
  • pepper to taste
  • 1 green onion

Combine ingredients. You then poor it over your chicken and cook on low for however long you need to cook chicken for in your particular slowcooker. This could also work as a marinade for meat if you want to grill it or bake it. Just let it marinate for at least half an hour. Overnight usually gives the best flavor.

Filipino Adobo Sauce

  • low sodium sow sauce
  • white vinegar
  • pepper
  • 1 small yellow onion
  • water

So adobo is a fun thing. I’ve found a recipe online and followed the directions to a T and ended up with an overly vinegary mess. So, I hit up my lovely Filipino stepmother. Her directions? Take everything and pour it in without measuring. She doesn’t taste anything (and tasting raw cold sauces can be rather icky honestly) and just kind of has this knowing of about how much to dump in. Amounts will vary depending on how much meat you’ll end up adding to the sauce…which can be almost soup-like at times or can be cooked down into a scant little gravy depending on how you do it. Mine never really tastes the same. This recipe is really just to taste (except for the onion really). I will say that you want more soy sauce than vinegar. You probably want it in like a 3:1:1 (soy, water, vinegar) or 3:2:1 ratio. Since I don’t like vinegar, I always tone it down. I just keep tasting the sauce until I feel it’s right and try not to get way too much liquid so that it’s way more liquid than meat. I highly recommend using this sauce with bone-in country ribs or get a pork shoulder and chop it up. I like pork adobo better than chicken for whatever reason. You can thicken this with cornstarch and water. I always start out with the smallest cornstarch amount and go from there. Is it a 1:1 of cornstarch to water? If so,  that means I usually use 1 tbsp water and 1 tbsp cornstarch to start.

NeeNee’s Sukiyaki Sauce

Sukiyaki is a type of hotpot, but you could marinate meat and grill it, fry it, or bake it and I’m sure it would be yummy, but again, it’s more of a braising/soup sauce. My sukiyaki sauce is adapted from a recipe in Williams-Sonoma’s Food Made Fast series. Obviously the Asian cookbook. I followed the recipe to a T and way too much salt. The second time there was way too much alcohol. Now, I think I’ve found my perfect balance.

  • 1/2 c low sodium soy sauce
  • 1/2 c water
  • 1/4 c mirin
  • 1/4 c sake
  • 2 tbsp sugar

The original recipe is 1 cup soy sauce, 1/2 cup mirin, and 1/2 cup sake. It just didn’t work well for me. Tasting. Tasting is always good, but it’s really hard to know if it will be okay until you get cooking with it.

NeeNee’s Maple Mayonnaise Dip

Ok, this one has nothing Asian about it. I’m not even using Asian mayo, but homemade. The thing about this is that it’s really great with roasted veggies (in particularly, sweet potatoes). Or even raw veggies. My grandfather even slathered his chicken in this stuff he loved it so much. I am including it though because it does give off a nice sweet and sour note.

  • 1 egg
  • 1 tbsp lemon juice
  • 1 tbsp spicy brown mustard
  • 1/2 tsp sea salt
  • dash of black pepper
  • 1 cup extra virgin olive oil
  • Maple syrup to taste

Add egg, lemon juice, mustard, sea salt, and pepper to blender. Blend until well combined. While blender is still running, slowly add in your one cup of olive oil in a steady stream. Blend until thickened.

Next take a quarter cup of your newly made mayo and add maple syrup. The original recipe said a 1:1 ratio, but the maker used normal maple flavored pancake syrup which is actually quite a bit less sweet than straight up pure maple syrup (which is what I use). You are better off using anywhere from 1 tsp to 2 tbsp depending on desired sweetness.

Oh, and say a quick congrats to Awa who is the grand prize winner of the one-year Crunchyroll subscription.

One comment

  • There’s so many good food scenes eating scenes in Surplus Princess but if I had to pick one it would be the one at 5:35ish where she dresses up as Elsa for a food broadcast

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