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Talk Food Festival: Roy Choi

Posted on Nov 14, 2013 10:45am

Chef Roy Choi joined the ladies in the kitchen for our Home Cooked for the Holidays series.  He prepared holiday-inspired dishes with classic Korean comfort foods.  Here are his recipes.


Korean-Style Braised Short Rib Stew
Serves 4 to 6


Sauce:

½ cup chopped scallions

1½ cups soy sauce

¼ cup chopped peeled fresh ginger

½ white or yellow onion, peeled

½ cup garlic cloves, peeled

½ cup sugar

½ cup mirin

½ cup fresh orange juice

½ cup apple juice

4 cups water

4 pounds short ribs, soaked in cold water in the refrigerator overnight


Vegetables:

8 ounces shiitake mushrooms, stems discarded

1 cup jarred chestnuts, peeled

1 cup cubed taro

1 cup carrots in large dice

1 cup cubed butternut squash


In a blender or food processor, combine all the ingredients for the sauce except 3 cups of water and puree. Add the pureed sauce, plus the remaining 3 cups water, to a large pot, stir, and bring to a boil.

Meanwhile, remove the soaked ribs from the fridge, drain, rinse again, and drain again.

Score the ribs across the top of the meat in diagonal slashes. When the sauce has come to a boil, add the ribs. Lower the heat to simmer and cover the pot.

Let the sauce and the ribs cook for at least 2 hours over low heat, then add the vegetables, replace the cover, and simmer for another 30 minutes or so, until the meat is tender and the vegetables are cooked but retain their integrity.

Serve with rice.

Share if you wish.



Instant Pickled Cucumbers 
Makes enough for 2 to snack

 

4 Persian cucumbers

2 teaspoons sea salt

2 star anise

2 teaspoons Asian sesame oil

2 teaspoons natural rice vinegar (not seasoned)

Pinch of sugar

1 tablespoon roasted and crushed sesame seeds

Pinch of kochukaru

Freshly cracked black pepper


Rinse your cukes, then dry them well. Slice them into thin rings on a slicer like a

Japanese benriner or a mandoline, sprinkle with the salt, and place in a bowl.


Heat a pan over medium heat for 1 minute, then add the star anise, shaking the pan just until you smell the aroma of the spice. Add the cucumbers to the pan.


While the cucumbers are cooking, mix the sesame oil, vinegar, sugar, sesame seeds, and kochukaru in a small bowl, then add the mixture to the cucumbers in the pan.


Crack some black pepper from a pepper mill over the cucumbers and mix again. Cook for 1 minute more. Remove the cukes and sauce from the heat and scoop into a bowl.


Chill the bowl for 30 minutes, then snack.


I bet you will eat the whole thing in one fell swoop!
 


Brussels Sprouts and Kimchi 


3 tablespoons extra virgin olive oil

8 ounces brussels sprouts, halved

1 cup minced kimchi (page 19 or store-bought)

1 tablespoon butter

Salt and freshly ground black pepper

1 lemon

2 tablespoons minced shiso leaves


Heat a pan over medium heat until it's smoking. Add the oil and the brussels sprouts.

Move the pan around, caramelizing the sprouts, 5 to 7 minutes. Add the kimchi and toss.

Get some good color on everything, about 7 to 10 minutes, then add the butter. Swirl and season everything with salt, pepper, a squeeze of the lemon, and a sprinkle of the shiso leaves.

Enjoy immediately.



Chinatown Almond Cookies

I'm not really a big-thick-chocolate-walnut-cookie kind of guy. Instead, I love shortbreads with a passion. Wafers filled with lemon cream make me think devious thoughts. I can also get down with the ghetto market stuff like Soft Batch and the old Flaky Flix. Christina Tosi of Momofuku Milk

Bar fame bakes some pretty cool cookies, and who doesn't love an Oreo with a glass of milk? But, really, there are two types of cookies that I can eat for days. Elephant ears—or more eloquently,

palmiers—and Chinese almond cookies keep this monster fed. This is a simple recipe for Chinese almond cookies, inspired by my friend John. Cookie, cookie, cookie.

Makes about 18 big cookies or about 36 small ones


12 tablespoons (1½ sticks) unsalted butter, softened

½ cup plus 2 tablespoons sugar

1¾ cups all-purpose flour

1 tablespoon almond extract

Pinch of kosher salt

½ cup toasted slivered almonds for garnish


Preheat the oven to 325°F.

Cream the butter and sugar with an electric mixer or a stand mixer with the paddle attachment, then add the flour, almond extract, and salt. Mix until just incorporated and transfer the dough to a clean work surface. Lightly knead the dough, then wrap it in plastic and chill for at least 30 minutes.

When you're ready to bake, remove the dough from the fridge scoop out golf-ball-size rounds of dough with a spoon, place them on a greased sheet pan about 2 inches apart, and flatten them slightly with the palm of your hand.

Bake the cookies for 18 to 22 minutes, until they're nice and caramel colored.

Transfer the cookies to cooling racks. While they're still warm, stick an almond sliver in the center of each cookie.

Put in pink boxes and come with me back to Chinatown.

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