A dang food blog

Reviewing: Chicken ramen in a Shoyu-style broth with mushrooms chili garlic oil and crispy onion 1 serving prepared  Here's what you get: Garlic cloves Scallion Ginger Button mushroom Sesame seed Sesame oil Chili flake Ramen noodle (not used) Pork Ramen stock concentrate Chicken stock concentrate Soy sauce (not used) Chicken cutlet Spinach Crispy fried onion (not used) Substitutes: Rice noodles  Oven baked onion  Tamari sauce (not pictured) The broth: To make the broth the scallion whites, ginger and garlic or cooked in a little bit of oil. Next 2 cups of vegetable broth were added along with the stock concentrate, and tamari sauce. This was left to simmer while the rest of the food was cooking. The Onion and garlic oil: To make the garlic oil the sesame seeds,  half of the garlic, sesame oil, salt  chili flake and a little bit of avocado oil were combined. This was heated until fragrant and set to the side. To replace the crispy onion...

Reviewing: Firecracker meatballs with roasted green bean & sesame rice  2 servings prepared  Here's what you get: Scallion  Ginger  Mayonnaise  Sour cream  Honey  Sriracha  Korean chili flakes  Sesame seed  Ground beef  Jasmine rice  Green beans  Not used: Panko bread crumb  Soy sauce  Substitutes: gluten-free bread crumb  tamari sauce The rice: This was prepared first I only cooked 1 quarter cup with 1/2 cup rice for 15 minutes and then continued preparation per the recipe. The protein: These are easy to put together just combine the breadcrumb, ginger, scallion, tamari sauce, salt and pepper. Then form into meatballs, these will be cooked in the oven along with the green beans. The greenbeans: To prep the green bean I added avocado oil, salt, pepper and some of the Korean chili flakes. The beans and meatballs went on a sheet together and were baked in the oven at 425 for 15 minutes. The ...

Reviewing: Beef bulgogi meatballs with roasted carrots Ginger rice and Sriracha Crema Here's what you get: Carrot  Scallion  Ginger  Ground beef  Sriracha  Sesame seed  Sour cream  Not used: Bulgogi sauce  Panko bread crumb  Jasmine rice  Substitutes:  Avocado oil  Brussel sprouts The vegetables: The oven was preheated to 425 degrees  Instead of making a jasmine rice I decided to add some brussel sprouts. The brussel sprouts and carrots were tossed with the scallion whites, avocado oil, sesame seeds and minced ginger. These were roasted for 25 minutes. The protein: The meatballs were prepped earlier the day using the bulgogi sauce recipe I came up with. It can be found  here The meatballs were put into the oven 10 minutes after the vegetables have been roasting. So everything would be complete at the same time. Once they were done the meatballs were rolled in the remaining home made bulgogi sauce as the...

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...

Reviewing: Pork bulgogi meatballs with carrots & zucchini over rice  1 serving prepared - heavily modified  Here's what you get: Zucchini Ground pork Sesame oil Sriracha Scallions Shredded carrot Jasmine rice Sesame seeds Extras: Homemade bulgogi sauce  GF pretzel crumbs  Honey  Tamari Not pictured/used: Bulgogi sauce Panko bread crumbs Ginger (I didn't receive any) Lime     (I didn't receive any) The rice: This went on first. I cooked 1/4 cup of dry rice in 1/2 cup of water with avocado oil and rice vinegar for 15 minutes. The protein: The meatballs were prepared a few hours before dinner.  I had to substitute with my own bulgogi sauce and gf pretzel crumbs in place of the panko. These were mixed and set to rest in the fridge. The bulgogi sauce is the same as a previous recipe I made with the addition of pear. Check this out:  the Colonel's original recipe Total cook time on the meatballs was 12...

Reviewing: Chicken katsu with roasted green beans and ginger rice 1 Serving prepared  Here's what you get: Ginger (not pictured/used) Green bean Garlic powder Cornstarch Katsu sauce (not pictured/used) Jasmine rice Chicken cutlets Panko bread crumbs (not pictured/used) Sour cream Sesame seed Substitutes: Home made GF katsu sauce Glutino GF pretzel sticks, processed to make crumb coating. The rice: This was a reheat of yesterday's leftover rice.  I was unable to use the ginger provided as it arrived squishy and unusable. To substitute I used ginger paste I have on hand.  The protein: The chicken was baked instead of fried to reduce oil use. I prepped tje same way the recipe suggested, then baked 400 degrees for 18 mins. The greenbeans: These were cooked in the cast iron pan with 1/2 tsp butter instead of roasting. Total cook time was 8 mins. The sauce: I had to substitute the katsu sauce that came with the kit as I have to omit gluten products. Since I ha...

Pork Bulgogi  Serves 1 My first attempt to make bulgogi with a limited amount of ingredients. Day 1 Here's what I have: * Marinade 1/4 cup tamari  2 tbsp brown sugar  2 tbsp sesame oil  3 cloves of garlic - pressed  1 tbsp Ginger 1 tsp red pepper flakes  1/4 tsp pepper  6 oz pork loin Frozen for 45 minutes and thinly sliced. The pork was marinated overnight, the recipes I found stated you could do so for an hour or two and be just fine. For this recipe I am missing red pear and red pepper paste. I'll make a second attempt when I can get those and compare.  Day 2 Prep your finishers, I'm adding shitake mushrooms to the meat. Today I'm doing rice and red cabbage as sides. What I have: Marinated pork  2 green onions sliced  1 tbsp sesame seeds  1/4 cup green onions white/green 1 cup red cabbage  1 cup shitake mushrooms  1/4 cup rice When your rice or other sides are nearly done heat...