by Christopher Moorhead | Feb 9, 2025
In a large pot, heat water to a rapid boil, add noodles, stir frequently, boil for 7 minutes. Rinse with cold water and drain (noodles will turn gummy when overcooked). Mix noodles and ¼ C. of roasted sesame oil in a hotel pan, toss and mix well. Use kitchen shears to...
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
Coat marinated chicken pieces with 1 C. Crispy Seasoning Batter and set aside. Before deep frying, sprinkle 3 Tbsp. of water evenly on coated chicken then add in remaining ½ C. Crispy Seasoning Batter to re-coat chicken and set aside. Heat a small pan on medium heat,...
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
Bring water to a boil in a large 4 quart pot, then add rice ovalettes and loosen them. Blanch for 2-3 minutes until softened. Remove, drain and toss with 1 tablespoon of oil to prevent sticking. Heat a large non-stick pan at medium heat; add in 2 tablespoons of oil,...
