Tag: sauce

Korean Bibimbap Recipe that is Simple and Delicious

On By Isobar ExpeditionsIn Asia, RecipesLeave a comment

Spicy and Satisfying Bibimbap

Bibimbap is such a flavorful meal that has a perfect mix of spice and texture. Despite the number of ingredients, this meal is not a complex as it might look. It is definitely one of those meals that looks as good as it tastes. The gochujang sauce that is served with the Bibimbap can be used with many other dishes to create a sweet and spicy dipping sauce for all types of meats.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • 1 Skillet
  • 1 Medium Pot

Ingredients
  

  • 4 tbsp gochujang
  • 3 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 4 ounces round eye beef roast cut into thin slices
  • 1 cup jasmine rice
  • 1 cup carrots cut into matchsticks or use pre-packaged
  • 1 cup shitake mushrooms thinly sliced
  • 8 ounces baby spinach
  • 1 cup bean sprouts
  • 4 tbsp vegetable oil
  • 4 large eggs
  • 1 tbsp sesame seeds
  • 1 pinch seasoned seaweed optional
  • 1 tbsp butter

Instructions
 

  • Combine 2 tablespoons of gochujang, 2 tablespoons sesame oil, and 1 tablespoon of honey with the soy sauce and mirin in a small bowl and whisk to combine to create the marinade for the beef.
  • Coat the beef in a shallow dish with the marinade and let it marinade at room temperature for 30 minutes.
  • Mix 2 tablespoons of gochujang, 1 tablespoon of sesame oil, and 1 tablespoon of honey to create the sauce for the Bibimbap.
  • Once the beef has finished marinading, place the beef along with the marinade in a skillet heated to medium-high heat and sauté until the beef is cooked and the marinade has reduced, approximately 3 to 4 minutes. Set aside.
  • Cook the jasmine rice per the package instructions, approximately 20 minutes.
  • While the rice is cooking, add a tablespoon of vegetable oil and the carrots to a skillet heated to medium high heat and cook for 1 to 2 minutes or until they begin to soften. Remove and set aside.
  • Add another tablespoon of vegetable oil and the mushrooms and cook for 1 to 2 minutes. Remove and set aside.
  • Add another tablespoon of vegetable oil and the bean sprouts to the skillet and cook for 1 to 2 minutes. Remove and set aside.
  • Add the last tablespoon of vegetable oil and the spinach and cook until the spinach is fully wilted, approximately 2 to 3 minutes. Remove and set aside.
  • Add the butter to the skillet and, once melted, add the eggs and cook sunny-side up ensuring that the yolk is still runny but the whites are fully cooked.
  • Place a scoop of the rice in the center of a plate and surround it with the beef and vegetables. Gently place the egg on top and sprinkle with the sesame seeds and seaweed, if using it.
Keyword beef, bibimbap, gochujang, Korean, rice, spicy, vegetables

Pan-Seared Turkey Breast with a Saffron Cream Sauce

On By Isobar ExpeditionsIn morocco, RecipesLeave a comment

Pan-Seared Turkey Breast with a Saffron Cream Sauce

Turkey is something that is very versatile and served year-round in many places where we have traveled, but here in the United States it seems to be reserved for holidays. For this particular recipe, we chose to use a deboned turkey breast with the skin on. We also seasoned it with saffron, which certainly reminded us of our time in Morocco.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Cast-Iron Skillet

Ingredients
  

  • 1 Turkey Breast deboned with the skin on
  • 1 Shallot sliced thin
  • 1 clove Garlic minced
  • 2 cups Turkey or Chicken Stock
  • 1/4 tsp Saffron
  • 1/2 cup Heavy Cream
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
  • 2 tbsp Parsley for garnish

Instructions
 

  • Heat the olive oil in a cast-iron skillet to medium-high heat
  • Add the turkey to the skillet skin-side down and reduce the heat to medium
  • Cook for about 15 minutes until the skin is crispy and then flip the turkey breast over
  • Continue cooking until the internal temperature reaches 160 degrees
  • Remove the turkey from the pan, tent with aluminum foil and let rest while completing the sauce
  • Add the shallot to the skillet and cook for a minute and then add the garlic and cook for a minute longer or until the shallot is tender
  • Use a half cup of the broth to deglaze the skillet using a spoon and then add the rest of the broth and saffron. Bring to a boil and simmer for about 10 minutes.
  • Add the cream, salt, and pepper. Cook for another minute or two
  • Cut the turkey into single serving portions, pour the sauce over the turkey and serve with angel hair pasta

Pan-Seared Duck with a Savory Cherry Compote

On By Isobar ExpeditionsIn Europe, Recipes3 Comments

We have enjoyed many different preparations of duck, especially during our time and Europe. Although restaurants here in Colorado tend to offer various meals of game, it isn’t necessarily easy to find them in the store. While we were living in Frankfurt, our butcher always had lamb, duck, goose, and other gamier items available, but unfortunately it just isn’t the case here. We were able to get a whole duck, but since we were just cooking for the two of us, we decided to cut it into parts which gave us a boneless duck breast and a duck thigh with the leg still on. We often cut up a whole chicken, but duck is a little more difficult, although worth the effort. By cutting the duck into pieces, it allows you to pan sear it as opposed to roasting it and that makes it even more tender. We froze one half of the duck to have at a later date and cooked up the breast and thigh for dinner. Duck goes really well with fruits such as orange or cherry, so we made a cherry compote to go with the duck. The compote (or sauce) was more savory than sweet, which is what we prefer. It was extremely delicious and definitely reminded us of duck that we’ve eaten during several of our travels.

Ingredients for the Cherry Compote

INGREDIENTS

  • 1/2 Duck – breast deboned and thigh deboned with the exception of the leg (if you can get two deboned breasts, that would work as well)
  • 1 Shallot – chopped
  • 2 Garlic Cloves – minced
  • 1 cup Cherries – fresh or frozen, pitted
  • 1/2 cup Chicken Stock
  • 2 tbsp Cherry Preserves
  • 2 tsp Honey – preferably fresh or organic
  • 2 tsp Rosemary – chopped
  • 1/2 tsp Garlic Powder
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Unsalted Butter
  • 3 tbsp Vegetable Oil
  • Salt and Pepper to taste
Duck Leg in Florence

INSTRUCTIONS

Using a very sharp knife, score the skin of the duck. Season the duck with salt, pepper, garlic powder, and 1 teaspoon of the rosemary. Let the duck come to room temperature. While the duck is coming up to room temperature, heat 1 tablespoon of the oil in a small pot. Add the shallots and cook for 3 to 4 minutes or until the shallots are soft and translucent. Add the garlic and cook for another minute just to let the garlic bloom. Add the cherries, cherry preserves, chicken stock, honey, and the remaining teaspoon of rosemary. Continue to simmer for 10 minutes while the duck is cooking. When the sauce has slightly thickened, add the butter and lemon juice and keep warm until the duck is finished. Heat the vegetable oil in a cast-iron skillet to medium-high heat. Place the duck skin-side down and don’t touch it until the skin has released from the bottom of the skillet, at least 5 to 10 minutes. Once the skin is browned and the fat has rendered, turn the heat down to medium and flip the duck over to finish cooking, about another 8 to 10 minutes (or until an instant read thermometer reads 160 degrees). To serve, drizzle the cherry compote over the duck and place the rest in a bowl for people to add more as they eat.

Pan-Seared Duck
Simmering Cherry Compote
Pan-Seared Duck with Cherry Compote