Saturday, June 4, 2011

H Mart, Bok Choi, and Korean Style Salmon

Today I went to Burlington to get Ninja (my Ford Focus Hatchback) an oil change at sears, with plans for a trip to H Mart. H Mart is a Korean grocery store that is GINORMOUS, with a food court (I had some fresh rolls from the Vietnamese booth "Pho Sure") and lots of people set up sampling foods. We got Bok Choi and Cucumbers in the farm share, so I figured I'd do something with the Bok Choi, with some salmon for supper tonight, and then make some Sushi Salad for dinner later this week (maybe Monday before trivia). I LOVE asian grocery stores. They have great prices on produce (lemons are even cheaper at H Mart than at Market Basket, which seems impossible) fun products (ask my roommate G about Red Bean Ice Cream Pops sometime) and ingredients that are hard to find.

Anyhow, for dinner tonight I made Bok Choi with peanuts and cilantro (which I love) and Korean Salmon.

Bok Choi with Peanuts and Cilantro (recipe from What Did You Eat)

2 bunches bok choi washed, and cut into 1 inch pieces
2 tbsp neutral oil (peanut or canola)
1/4 cup peanuts
pinch red pepper flakes
1 onion chopped
1 tbsp grated ginger
2 tbsp soy sauce
1 tsp corn starch dissolved in 3 tbsp liquid (I used water, but OJ or lemon/lime juice would be interesting I think)
1 cup cilantro (aka Chinese parsley) chopped

heat the oil in a pan/wok and then fry the peanuts and pepper flakes and a pinch of salt for a minute
cook the onions and ginger for another minute or two
add the bok choi and cook until just starting to wilt 5 min or so
add the liquids and cilantro and simmer til the sauce thickens a bit

I used this as a side, but you could toss in some chicken or tofu and make a meal out of it. Especially over some soba noodles

As for the salmon, I made a sauce that I found on Morsels and Musings that uses a Korean ingredient called gochujang (my bottle was spelled Chogochyjang, which wikipedia tells me is actually a different product, made with gochujang with extra ingredients).

it looks a bit like ketchup, but it's made from red peppers and is fermented and has a nice kick. The sauce I made based loosely on the recipe from Morsels and Musings:

2 tbsp each
Miso Paste
Orange Juice
sesame oil
2tsp soy sauce

I combined them all, and then basted the salmon with it and broiled it

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