Easy one-pan home-cooked meals.
The season has changed and summer has arrived.
The weather suddenly becomes hotter. I became more lazy and I tend to cook simpler recipes these days 😋.
In today’s video, I invite you to my dining table filled with simple one-pot meals without having many side dishes.
Let’s cook simple and easy for hot summer days, shall we? 😁
The first menu is Korean seafood Japtangbap (assorted seafood over rice).
Let’s start by making seasoning sauce. (Sugar 0.5, Korean cooking wine 1, soy sauce 2, oyster sauce 2).
The seasoning may seem a little strong, but it is good amount when eaten with rice.
I’m going to make scallion oil so chop scallions to 2 inch pieces.
Prepare Napa cabbage and bok choy too.
My daughter doesn’t like raw veggies.
But she loves cooked veggies IN the rice bowls. You can never guess what kindergartener really loves haha🤣🤣.
I didn’t have Korean shiitake mushrooms so I replaced them with ones I bought at Trader Joe’s.
I didn’t have enoki mushrooms either, so I used portabella mushrooms instead.
Shall we prepare seafood now?
I’ll cut the scallops into bite-size pieces.
I also took out shrimps and squid that I trimmed before.
Before stir-frying everything in a pan, I will quickly blanch them in boiling water (Completely optional!)
The blanched water can be used as broth.
Blanch the vegetables first, then seafood in the same boiling water.
Blanching gives you a nice broth and you can also stir-fry the ingredients more quickly over high heat.
I added chopped scallions, garlic and ginger in oil, and then added the seasoning sauce I made earlier.
Then add blanched vegetables and seafood and stir-fry them over high heat.
A little bit of peppers.
Add the broth and boil a bit.
Add the cornstarch (dissolved in water) as a thickener.
Kimchi is the only side dish I have for today, but it is still a hearty meal 😊.
This is one of my favorite one-pan menus because it’s the easiest and never unsuccessful 😋.
It is so simple to make. It is called Kong-Bul (bean sprouts Bulgogi).
Minced garlic 2, Red pepper powder 2, sesame seeds 0.5, sugar 2, soy sauce 2, Korean cooking wine 2, Gochujang (Hot pepper paste) 2
You are halfway done after making the seasoning sauce.
The Ingredients in Kong-Bul are simple too: bean sprouts and any vegetable in your refrigerator.
Today I only had scallions and onions but I can guarantee that you would love Kong-Bul even with just these ingredients.
Put the bean sprouts on the bottom of the pan first.
Then put Bulgogi meat on top (I like beef brisket or thinly sliced pork belly).
I don’t need to marinate the meat but just add the seasoning on top.
This is the simplicity of one-pan cooking. Just stack them nice and easy.
Add the rest of seasoning sauce and you’re done!
I want to make it more spicy so I think I am going to add hot peppers.
I slice chili peppers while they are fresh and freeze them. They are still good when cooking hotpot or soup.
Everything is ready in just 10 minutes!
There is no need for any broth since the water comes out from the bean sprouts and vegetables.
Stir fry evenly.
Put Kong-Bul over rice and finish plating with sliced scallions and sesame seeds.
A bowl of egg soup will soothe the spiciness, and this wraps up today’s meal without any side dishes.
Spicy food relieves my stress and Kong-bul especially can never be a failure 😉.
For today’s menu, let’s start by washing rice.
American eggplants are really big compared to narrow and long Korean eggplants.
I cut it in quarter first but it is still big 😋.
I am going to cook eggplant rice today, so I cut the eggplant a littler thicker and bigger today.
When making scallion oil, add scallion before oil heats up to increase the rich flavor.
Add ground beef and a spoonful of Korean cooking wine and pepper.
Add shiitake mushrooms too.
Now add eggplants and stir-fry them altogether.
Add the seasoning I made with sugar 0.5, soy sauce 1 and oyster sauce 1.
Here comes Staub cocotte which will cook today’s eggplant rice!
Put soaked rice on the bottom first.
Then add stir-fried eggplants on top.
The most important part is adding the right amount of water! Add water in the same ratio with the “un-soaked” rice (1:1 ratio).
Water comes out from eggplants so if you add water adjusted to the amount of “soaked” rice, the rice becomes too sticky.
You can cook rice first by stirring with the lid open, but I just put rice and eggplants all at once and close the lid.
The way I do is 10-10-10. First close the lid and boil for 10 minutes on medium-high heat.
After 10 min on medium-high heat, reduce it to low heat for another 10 minutes.
After 10 min of low heat, turn off the heat completely and allow rice to settle by its own heat for another 10 minutes.
While waiting, shall we make the soy seasoning sauce now?
It is difficult to find wild chives in particular, so let’s just add green chives instead.
Chopped scallions, chives, red peppers, soy sauce 6, plum syrup 1, water 3, sesame oil 1, sesame seeds 1.
The last 10 minutes of the 10-10-10 method is over.
I hope it went well and not burned! I always get excited and nervous when I open the lid haha 😋.
Whenever I cook eggplant rice, my family eats more than 1 bowl each, so I tend to cook plenty.
I like this 10-10-10 method that the bottom of the pot does not get burned nor make a thick rice crust.
It is a comfort food with eggplant rich in dietary fiber and chives which is good for replenishing energy.
A bowl of eggplant rice completes my dining table without the need of many side dishes!
My egg cooker works hard even if it is just one egg for today.
Today’s main ingredient is tofu.
I am going to make Korean style Mapo Tofu that I eat often as a one-pan meal.
I don’t have toban sauce/chili bean sauce, but I do have Korean Doenjang (soybean paste)!
Soybean paste 0.5, Gochujang (Hot pepper paste) 2, red pepper powder 2, sugar 1, Korean cooking wine 1, soy sauce 2, oyster sauce 1, minced garlic 2
Prepare ground pork and minced onion. Let’s start by making scallion oil.
Saute some minced ginger and onions.
Add ground pork (or ground beef is good too).
While I am stir-frying ground pork, my hardworking egg cooker is making a hard-boiled egg for me.
Add the seasoning sauce made earlier.
Then add 1 cup of water and boil together.
Now add tofu.
Mix gently so that tofu is not crushed, then add cornstarch water to adjust the consistency.
Top with chopped chives and scallions.
Add Kimchi on top of each spoonful, and my dish is all gone before you know it 😋.
Thanks for watching!🙏