Category Archives: Blank Recipe Journals

Delicious Classic Korean Recipes

Book Name : Delicious Classic Korean Recipes
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Make these delicious authentic Korean dishes at home. They’re easy and flavorful!

Mandu with Simple Sesame Dipping Sauce (Korean Dumplings)

Cook Time: 15 minutes | Prep Time: 15 minutes | Serves: 6-8

Ingredients

  • ½ pound ground pork
  • 3 tablespoons vegetable or peanut oil, divided
  • 2 cloves garlic, crushed and minced
  • ¼ cup red onion, diced
  • ½ cup cabbage, shredded
  • ½ cup carrot, shredded
  • 1 tablespoon fresh ginger, grated
  • ¼ cup scallions, diced
  • ½ pound tofu, mashed
  • 2 tablespoons hoisin sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 24 large wonton skins
  • 1 egg, lightly beaten
  • Additional vegetable oil for frying

Sauce

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 2 teaspoons white sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon chile pepper, diced
  • 2 teaspoons sesame seeds

Directions

  1. Place 1 tablespoon of the peanut or vegetable oil in a large skillet or wok over medium heat. Add the ground pork and cook until browned, taking care to break apart the meat into small pieces as it is cooking.
  2. Once the meat has browned, remove it from the pan and set it aside.
  3. Add the remaining oil to the pan and heat over medium-high.
  4. Add the garlic and onion. Sauté for 2 minutes before adding the cabbage and carrots. Cook while stirring for an additional 3 minutes.
  5. Next add the ginger, scallions, mashed tofu, and hoisin sauce. Cook for 2-3 minutes before removing the contents from the pan and mixing them with the browned pork.
  6. Once the pan has cooled, wipe out the inside and place ½-1 inch of vegetable oil in the pan. Heat the oil over medium-high.
  7. While the oil is heating, combine the soy sauce, rice vinegar, sugar, sesame oil, chile pepper, and sesame seeds for the sauce. Whisk well and set aside.
  8. Place 1 or 2 wonton skins out on a flat surface, and brush the outer edges with the beaten egg. Keep the remaining skins covered so they do not dry out.
  9. Add a heaping spoonful of the meat mixture to the wonton, placing it just slightly off-center.
  10. Fold the wonton skins over and press the edges together, making a triangular shape. Make sure the edges are sealed, crimping them if desired.
  11. Place the dumpling in the pan with the hot oil. Cook for 2-3 minutes per side until lightly golden brown.
  12. Remove from the pan and drain off any excess oil.
  13. Serve hot with dipping prepared dipping sauce.

 

Kimchi Pancakes

Cook Time: 15 minutes | Prep Time: 10 minutes | Serves: 4

Ingredients

  • 1 cup kimchi, drained with the liquid reserved
  • ¼ cup radish, sliced
  • ¼ cup scallions, sliced
  • 1 teaspoon crushed red pepper flakes
  • ½ cup kimchi liquid
  • 1 cup whole wheat flour
  • 2 eggs
  • Vegetable oil for cooking

Directions

  1. In a bowl, combine the drained kimchi, radish, scallions, and crushed red pepper flakes. Toss to mix.
  2. In another bowl, combine the kimchi liquid with the whole wheat flour and the eggs. Mix until the eggs are incorporated.
  3. Add the batter to the kimchi mixture and stir.
  4. Liberally brush a skillet with vegetable oil and heat over medium to medium-high heat.
  5. Spoon a ladle full of the batter onto the skillet, gently pressing down. Cook for 2-3 minutes, or until the edges begin to turn a golden brown color.
  6. Flip the pancake and cook for an additional 2 minutes.
  7. Remove the pancake from the pan and keep it warm while you work through the rest of the batter.
  8. Serve warm with your favorite dipping sauce.

 

Classic Bibimbap

Cook Time: 35-40 minutes | Prep Time: 15 minutes | Serves: 6

Ingredients

Bulgogi

  • 1 pound beef steak, sliced thin
  • ½ cup soy sauce
  • ¼ cup Asian pear, shredded
  • 3 cloves garlic, crushed and minced
  • ¼ cup Asian pear juice
  • ¼ cup rice wine
  • 3 tablespoons white sugar
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame seeds
  • 1 teaspoon coarse ground black pepper

Rice

  • 6 cups cooked sushi rice
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons sesame oil

Vegetables

  • 3 cups carrots, shredded
  • 1 tablespoon fresh ginger, grated
  • 6 cups fresh spinach
  • 2 cloves garlic, crushed and minced
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 cups shiitake mushrooms, sliced
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon red pepper paste
  • 4 cups mung bean sprouts, cooked
  • ¼ cup sesame oil, divided
  • 6 eggs

Directions

  1. Begin by making the marinade for the bulgogi. In a large bowl, combine the soy sauce, Asian pear, garlic, Asian pear juice, rice wine, white sugar, ginger, sesame seeds, and black pepper. Mix well.
  2. Add the meat to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
  3. For the rice, combine the rice and the sesame seeds. Mix well.
  4. Place the sesame oil in a skillet and spread it around, using a brush if necessary. Heat over medium.
  5. Add the rice and press it gently into the pan. Cook, pressing occasionally for 12-15 minutes until the bottom of the rice begins to brown and crisp.
  6. Using a spatula, mix the rice up slightly and cook for an additional 3-5 minutes.
  7. In a bowl, combine the shredded carrots, ginger, and 1 tablespoon of sesame oil. Mix well and set aside.
  8. Bring 3 cups of water to a boil in a saucepan. Place the spinach in the boiling water and cook for 1-2 minutes. Drain the spinach and press out as much moisture as possible.
  9. Place a tablespoon of sesame oil in a sauté pan along with the spinach, garlic, soy sauce, and rice vinegar. Sauté for approximately 3 minutes. Remove from the pan and set aside.
  10. In a saucepan, combine the sliced shiitake mushrooms with the beef broth, brown sugar, and red pepper paste. Bring to a boil, then reduce the heat and let it simmer for 5-7 minutes.
  11. In a skillet, cook the meat over medium heat until it has reached the desired doneness, approximately 7-10 minutes.
  12. Remove the meat from the pan and set it aside. Fry each of the eggs until the yolk reaches your desired consistency.
  13. Place the crisp rice into six individual serving bowls.
  14. In little individual piles, arrange the meat, carrots, spinach, mushrooms, and mung bean sprouts over the rice in each dish.
  15. Top each dish with a fried egg before serving.

 

Bulgogi

Cook Time: 15 minutes | Prep Time: 10 minutes | Serves: 4-6

Ingredients

  • 1 ½ pounds sirloin, or other tender steaks, sliced very thin
  • ½ cup Korean soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons rice wine
  • 2 cloves garlic, crushed and minced
  • 2 teaspoons fresh ginger, grated
  • ¼ cup finely diced pineapple, or thinly sliced Asian pear
  • 1 teaspoon coarse ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne powder (optional)
  • 2 tablespoons sesame oil
  • 1 cup sweet yellow onion, sliced
  • ½ cup carrot, julienned
  • ½ cup leek, sliced
  • 1 tablespoon toasted sesame seeds
  • Lettuce leaves for serving (optional)
  • Rice for serving (optional)
  • 1 green onions, sliced for garnish

Directions

  1. In the blender, combine the Korean soy sauce, brown sugar, rice wine, garlic, ginger, pineapple, black pepper, salt, and cayenne. Blend until smooth.
  2. Place the sliced meat in an airtight container or re-sealable plastic bag and mix to coat with the marinade. Cover the meat and place it in the refrigerator for 2-4 hours.
  3. Heat the sesame oil in a skillet or wok over medium-high heat.
  4. Add the meat, along with any remaining marinade, and the onion, carrot, and leek to the skillet.
  5. Cook, stirring frequently until the meat begins to brown, approximately 5 minutes.
  6. Reduce the heat to medium and continue cooking until the meat is cooked through and the vegetables are crisp-tender.
  7. Reduce the heat to low, add the sesame seeds, and cook for one more minute.
  8. Serve with lettuce leaves and rice, if desired.
  9. Sprinkle with green onions before serving.

 

Korean Fried Chicken

Cook Time: 25 minutes | Prep Time: 10 minutes | Serves: 4-6

Ingredients

  • 2 pounds chicken legs, skins removed if desired
  • ¾ cup flour
  • ½ cup rice flour
  • ½ teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • ½ teaspoon cayenne powder
  • ½ teaspoon garlic powder
  • 2 eggs, lightly beaten
  • 2 cups vegetable oil
  • ½ cup soy sauce
  • ¼ cup tomato ketchup
  • 2 cloves garlic, crushed and minced
  • 1 tablespoon spicy chile paste
  • 2 teaspoons hot mustard
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Directions

  1. In a bowl, combine the flour, rice flour, salt, black pepper, cayenne powder, and garlic powder. Mix well.
  2. Take each piece of chicken and dredge it through the flour mixture.
  3. Dip each piece of chicken in the beaten egg, and then once more into the flour mixture, and set them aside.
  4. In a large frying pan, heat the vegetable oil over medium-high heat.
  5. Once the oil is nice and hot, place the chicken legs in the pan and cook, turning occasionally, until the chicken is a deep golden brown and crispy, approximately 15-20 minutes depending upon the size of the pieces.
  6. While the chicken is cooking, combine the soy sauce, ketchup, garlic, chile paste, hot mustard, honey, and rice vinegar. Cook over medium heat, stirring frequently for at least 5 minutes.
  7. Once the chicken is done cooking, remove it from the pan and drain off the excess cooking oil.
  8. Using a basting brush, brush the chicken with the still-warm sauce.
  9. Serve immediately.

 

 

 

**These recipes and more can be found in Sarah Spencer’s Totally Korean: Classic Korean Recipes to Make at Home. To get your own copy, click on the cover or click here.

To download the featured recipes, click here.

Delicious and Festive Classic Christmas Recipes!

Book Name : Delicious and Festive Classic Christmas Recipes!
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Prepare a Memorable Christmas Dinner Feast with Delicious Recipes! Kitchen-Tested Classic and New Recipes for the Holidays or Any Special Occasion!

All American Roasted Turkey with Gravy and Cranberry

Servings: 10 | Preparation time: 30 minutes | Cooking time: 3 hours and 30 minutes

Ingredients

  • 12 lb turkey
  • 1 ½ tsp of garlic powder
  • 1 tsp of cayenne pepper
  • 1 tbsp of smoked paprika
  • 1 tsp of thyme
  • 1 ½ tsp of onion powder
  • 1 tbsp of salt
  • 1 ½ tsp of pepper
  • 1/3 cup of olive oil

Preparation

  1. Preheat the oven to 325°F.
  2. Prepare the turkey for baking. Clean out the inside, and remove any pin feathers that were left. Discard the organs, giblets, and any other debris left in the cavity.
  3. Place the turkey in a roasting pan, and set aside.
  4. In a small bowl, whisk together the onion powder and garlic powder.
  5. Fold in the cayenne pepper, paprika, and thyme.
  6. Whisk in the salt and ground pepper. Mix until it is well blended.
  7. Rub the spices under the skin of the turkey. Sprinkle some in the turkey’s cavity and then the remaining on the skin of the turkey.
  8. Place in the refrigerator, and allow it to marinate overnight.
  9. Remove from the refrigerator, and drizzle the olive oil over the skin of the turkey.
  10. Cover with aluminum foil, and place in the preheated oven.
  11. Bake for 3 to 3 ½ hours or until the thickest part of the thigh reaches an internal temperature of 180°F on a meat thermometer.
  12. Remove from the oven, and allow the turkey to stand for 30 minutes.
  13. Carve, and serve warm.

Quick and Easy Turkey Gravy

Yields: about 2 cups | Preparation time: 20 minutes | Cooking time:10 minutes

Ingredients

  •  All the turkey pan drippings, at least 1 cup
  • 4 tbsp of butter (or duck fat for added flavor)
  • 4 tbsp all-purpose flour
  • 1 1/2 cups of chicken broth
  • Salt and freshly ground pepper

Preparation

  1. While the turkey is resting, it’s the perfect time to prepare your gravy.
  2. Scrap all the bits and pieces from the bottom of your roasting pan with a wooden spoon to get the most flavor.  Place the drippings, bits, and pieces included, in a measuring cup. Skim off any excess fat with a spoon. Make sure you have at least 1 cup of turkey broth.
  3. If you do not have 1 cup of broth, just add some hot water.  If you have more than 1 cup, just reduce your chicken broth quantity accordingly.  Set aside.
  4. In a large saucepan, melt the butter on medium-high heat.
  5. When the butter is melted, reduce the heat to medium-low, and add the flour. Whisk the butter and flour together until you obtain a thick paste.
  6. Add the turkey drippings to the saucepan. Increase the heat to high, and bring to a boil. Whisk continuously until the gravy thickens and there are no more lumps, about 2-3 minutes. Reduce the heat to medium-low, and add the chicken broth, little by little.  Continuously whisk the gravy until you have the desired consistency, about 5-7 minutes.
  7. Season the gravy with salt and freshly ground pepper to taste.
  8. Keep the gravy warm until you are ready to serve by letting it rest on low heat.
  9. When ready to serve, stir the gravy, and place it in a gravy boat.

Note 1: If you like your gravy silky and smooth, strain it before placing it in a gravy boat to remove all the bits and pieces from the turkey drippings.

 Note 2: If your gravy thickens quickly, just add additional broth until you obtain the desired consistency.

 Note 3: If you would like to add extra flavor to your gravy, you can replace ½ cup of chicken broth with ½ cup of white wine, bourbon, or sherry. You can also add some of your favorite herbs like thyme or rosemary.  

Classic Cranberry Sauce

Servings: 12 | Preparation time 5 minutes | Cooking time: 15 minutes

 Ingredients

  •  12 oz.  of fresh cranberry
  • ½ cup of freshly squeezed orange juice
  • 1 tsp of orange zest
  • 1 cup white sugar

 Preparation

  1.  Wash the cranberries under cold running water.
  2. Place the orange juice, orange zest, and sugar in a saucepan.
  3. Cook on medium heat, while continuously stirring until the sugar is well dissolved, about 2-3 minutes.
  4. Add the washed cranberries. Cook for another 10-12 minutes. The cranberries should start popping.
  5. Remove from heat. Stir a few times, and put the cranberry sauce in a serving bowl. Let the sauce cool completely before serving. The sauce will thicken as it cools down.
  6. Serve with your favorite poultry entrées like turkey, goose, or duck

Note: If you like your cranberry sauce more tart than sweet, just reduce the sugar quantity to ½ cup.

Prunes and Pecan Stuffing

I prefer stuffing cooked as a side dish casserole rather than baking it in the turkey. Prunes give it a sweet touch while pecans add a nice crunchy element. This stuffing is a basic recipe to which you can add your favorite meats like pork sausages, minced cooked pork, or cooked turkey giblets.

Servings: 8-10 | Preparation time: 15 minutes | Cooking time: 55 minutes

 Ingredients

  •  2 celery stalks
  • 1 loaf white country-style bread
  • 1 onion
  • 1/3 cup fresh parsley leaves
  • 2 tbsp fresh sage leaves
  • 2 tsp poultry seasoning
  • 2 tbsp vegetable oil
  • 1 cup pitted dry prunes
  • 1 cup pecans, toasted and chopped
  • 4 cups low sodium chicken broth
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 ¼ cup hot water

 Preparation

  1.  Preheat the oven to 350°F.
  2. In a medium-sized bowl, combine the prunes and the hot water. Allow them to soak while you prepare the rest of the ingredients.
  3. Place a skillet on the stove, and set the temperature to medium. Add the oil, and heat completely.
  4. Wash, peel, and chop the onions. Wash and chop the celery. Add both vegetables to the skillet.
  5. Fold in the salt and pepper and stir in the poultry seasoning.  Sauté the vegetables until they are soft, about 6 to 7 minutes. Remove from heat, and place in a large bowl.
  6. Drain the prunes, but keep the water. Place the prunes into the bowl with the vegetables. Toss.
  7. Chop the pecans so you have coarse pieces. Add to prune mixture.
  8. Wash and chop the sage and parsley, and mix with the prunes.
  9. Cut the bread into small ½-inch cubes. Toss with the prune mix.
  10. Pour the chicken broth into the prune mixture, and mix until it is wet. If you find the dressing dry, mix in a small amount of the prune water.
  11. Grease a 9 x 12” baking dish. Turn the dressing into it.
  12. Place in the oven, and bake for 30 minutes or until the top is golden brown.

Creamy Green Bean Casserole

Serves: 8 | Preparation time: 20 minutes | Cooking time: 60 minutes

Ingredients

  • 2½ pound fresh green beans
  • 8 strips bacon, diced
  • ½ small yellow onion, diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup heavy cream
  • ¾ cup milk
  • ½ cup shredded cheddar cheese

Preparation

  1. In a large saucepan set on medium-high, steam the green beans until just cooked, about five minutes. A crunch should remain. Place green beans in a bowl of ice and cold water to stop the cooking process. Using a strainer, drain the beans. Set aside.
  2. Over medium-high heat, in a large and oven-proof skillet, such as an iron-cast pan, sauté the bacon for 4-5 minutes until golden. Remove the bacon, and place it on a plate covered with a paper towel. Pat dry to remove excess fat.
  3. Preheat the oven to 350ºF.
  4. Reduce the heat to medium.
  5. Add the onions to the skillet, and sauté the onions in the bacon drippings for 1-2 minutes until they become fragrant and tender.
  6. Melt the butter in the skillet. Add flour, sugar, salt, pepper, and stir until smooth.
  7. Add the cream and milk, and cook until the sauce thickens about 4 or 5 minutes. Remove from heat. Add green beans and bacon. Stir to coat.
  8. Sprinkle the cheese over the green beans evenly. Transfer to an oven-proof serving dish.
  9. Place in the oven. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  10. Serve warm.

 

Fluffy Make-Ahead Mashed Potato

Serves: 10 | Preparation time: 10 minutes | Cooking time: 60 minutes

Ingredients

  • 12 Yukon gold potatoes
  • 1 tbsp salt
  • ½ cup butter, divided
  • 1 cup cream cheese, at room temperature
  • 1 cup sour cream
  • 1 tsp dry chives or 1 tbsp chiseled fresh chives
  • Salt and freshly ground black pepper
  • ¼ cup breadcrumbs

Preparation

  1. Wash, peel, and quarter the potatoes.
  2. Generously oil a two-quart ramekin or oven-proof casserole
  3. Place the potatoes in a large saucepan filled with cold water with one tablespoon of salt. Bring to a boil on the stove, and cook covered until the potatoes are fork-tender, about twenty to thirty minutes
  4. When the potatoes are cooked, drain them, and place them back in the saucepan on the stove, and cook for 30 seconds to a minute over medium heat to dry them out. Cut up half of the butter into pieces before adding it to the potatoes. Mash them using a potato masher.
  5. Add the cream cheese and the sour cream. Using an electric hand blender or mixer, whip the potatoes until they are light and fluffy, about 2 to 3 minutes. Do not over mix as they can become gooey. Season with salt and freshly ground pepper to taste. Stir in the chives.
  6. Place the whipped potatoes in the casserole.
  7. Melt the quarter cup of butter remaining in the microwave in a small mixing bowl. Add the breadcrumbs and combine well. Sprinkle the buttery crumbs over the potatoes. The casserole can be placed in the refrigerator for up to 2 days before use. Tightly cover the casserole with a plastic wrap or a tight lid.
  8. To warm up, let the casserole stay at room temperature for 20 to 30 minutes before placing it uncovered in the oven.
  9. In the meantime, preheat the oven to 350ºF. Place the potatoes in the oven for thirty minutes until they are well heated through and crumbs are golden brown.

 

Traditional Christmas Steamed Pudding

Serves: 8 | Preparation time: 30 minutes | Cooking time: 8 hours 

Ingredients

  • ½ cup butter, at room temperature, plus some more for greasing
  • 1 cup dark brown sugar
  • ½ cup cake flour
  • 1 tsp all-spice
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 eggs
  • 2 cups breadcrumbs
  • 1 cup Sultanas raisins
  • 1 cup golden raisins
  • ½ cup currants
  • ¼ cup candied citrus fruits
  • ½ cup blanched almonds, chopped
  • 1 apple, cored, peeled, and grated
  • 1 zest of a whole lemon
  • ⅔ cup dark rum

Preparation

  1. You will need a 2 pint/5 cups capacity basin bowl or 2-1 pint/2 ½ cups capacity basin bowls.
  2. Cut a parchment paper circle to fit the bottom of the pudding bowl. Grease the inside of the bowl with butter.
  3. Cream the butter in a bowl of an electric mixer at medium-high speed. Add the sugar, and mix for two minutes.
  4. Add the flour, eggs, and spices. Beat until well combined. Add dry fruits, lemon zest, breadcrumbs, and dark rum. Beat until well blended.
  5. Place the batter into the bowl. Cover the bowl with parchment paper on the top of the bowl. It should fit just the inside. Place a double layer of foil paper over the entire bowl.
  6. Attach a kitchen string around the pudding-like when placing a ribbon around a gift box. Leave enough string on top so you can lift it from the boiler.
  7. Place a double boiler on the stove over medium heat. The double boiler should be large enough to place the pudding bowl in it. When the water is simmering, reduce the heat to low, and place the pudding in. Steam the pudding for 6 hours. Check the boiler often, and fill it with additional boiling water as needed to compensate for evaporation.
  8. When the pudding is cooked, remove it from the double boiler. Carefully remove the foil paper and parchment paper on top of the pudding. Let it cool completely. Replace both the parchment paper and the double layer of foil so the pudding is ready to reheat.
  9. To serve, reheat the pudding in the same fashion in the double boiler for two hours. Remove the foil and parchment paper and reverse the pudding on a serving plate. Let it stand for 6 to 8 minutes before removing the bowl. Be careful as steam will come out of the pudding.

Note: this steamed Christmas pudding can be made up to 3 weeks before reheating and serving. Just keep it in a dry cool place.

 

**These recipes and more can be found in Sarah Spencer’s Christmas Feast Cookbook: The Very Best Classic and New Recipes. To get your copy, click on the cover or here.

To download a copy of the featured recipes, click here.