by Christopher Moorhead | Feb 9, 2025
Marinate ground pork or chicken as shown below. Rinse fermented black beans thoroughly to remove salt and pat dry, crush the fermented beans slightly with the back of a spoon. Mix minced garlic with fermented black beans and 2 Tbsp. oil and set aside. Divide beans...
by Christopher Moorhead | Feb 7, 2025
Heat pan on medium high heat; add ¼ C. Korean Taco Sauce and 3 oz. cooked shredded beef, sauté until hot. Put about 1 oz. salad (dressed) on each tortilla. Place hot meat (1 oz. per taco) on top of salad. Garnish with pickled cucumber, dressing, lime wedges, chopped...
by Christopher Moorhead | Feb 7, 2025
Marinate sliced beef with 1 Tbsp. Classic Hoisin Sauce and set aside about 30 minutes. (Save 1 Tbsp. for cooking) Heat wok (or sauté pan) on high heat, when hot, add oil and beef. Without stirring, sear beef for about 1 minute. Add red onions, red and green bell...
by Christopher Moorhead | Feb 7, 2025
Cook rice per manufacturer instructions. Calrose Rice is medium grain (sushi rice is okay). Heat pan and brown marinated ground meat until done. Drain off excess oil and set aside. Heat pan at high heat, when hot, add oil and cook scrambled eggs, remove eggs when...
by Christopher Moorhead | Feb 7, 2025
Marinate and velvetize sliced beef as instructed below. Heat a pan or wok at high heat; add oil then onions, celery, red and green bell peppers let sear about 30 seconds before stirring. Add Garlic-ginger infusion and sauté 30 seconds. Add velvetized beef and let sear...
