Pork and Kimchi Dumplings

RECIPE

Yield
8 servings (serving size: 3 dumplings and about 2 teaspoons sauce)

Ingredients
Dumplings:
1/2 cup finely chopped shiitake mushroom caps
1/2 cup finely chopped Shang Kimchi
1/4 cup finely chopped green onions
1 teaspoon cornstarch
1 teaspoon minced peeled fresh ginger
2 teaspoons mirin (sweet rice wine)
2 teaspoons low-sodium soy sauce
1/2 teaspoon dry mustard
1/2 teaspoon dark sesame oil
4 ounces ground pork
24 gyoza skins
1 teaspoon cornstarch
Cooking spray
Sauce:
1 tablespoon minced green onions
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons rice vinegar
1 teaspoon sesame seeds, toasted
1/2 teaspoon dark sesame oil

Preparation
To prepare dumplings, combine first 10 ingredients. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).

Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; keep warm. Repeat procedure with remaining dumplings.

To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings.

Nutritional Information
Calories:131 (24% from fat)
Fat:3.5g (sat 1g,mono 1.4g,poly 0.8g)
Protein:5.8g
Carbohydrate:17.7g
Fiber:1.2g
Cholesterol:12mg
Iron:1.3mg
Sodium:466mg
Calcium:29mg

Korean cooking@home
by cooking lover

Cucumber Salsa

RECIPE

Korean-inspired salsa on grilled pork, chicken, or beef. The juices also make a good marinade. Prep Time: about 15 minutes

Yield
Makes 5 cups salsa (serving size: 1/4 cup)

Ingredients
2 cucumbers (1 1/2 lb. total), peeled
2 Roma tomatoes (8 oz. total), rinsed and cored
1 red onion (6 oz.), peeled and chopped
5 green onions, rinsed and thinly sliced (including green tops)
3 cloves garlic, peeled and minced
1/2 cup reduced-sodium soy sauce
3 tablespoons distilled white vinegar
About 1/2 teaspoon black pepper
About 1/4 teaspoon cayenne

Preparation
Dice cucumbers and tomatoes into 1/4-inch cubes and combine in a bowl. Add red and green onions, garlic, soy sauce, vinegar, and black pepper and cayenne to taste. Mix well. Cover and chill at least 30 minutes.

Nutritional Information
Calories:14 (6.4% from fat)
Protein:0.6g
Fat:0.1g (sat 0.0)
Carbohydrate:3g
Fiber:0.5g
Sodium:124mg
Cholesterol:0.0mg

Korean cooking@home
by cooking lover

Pork and Kimchi Dumplings

RECIPE

Yield
8 servings (serving size: 3 dumplings and about 2 teaspoons sauce)

Ingredients
Dumplings:
1/2 cup finely chopped shiitake mushroom caps
1/2 cup finely chopped Shang Kimchi
1/4 cup finely chopped green onions
1 teaspoon cornstarch
1 teaspoon minced peeled fresh ginger
2 teaspoons mirin (sweet rice wine)
2 teaspoons low-sodium soy sauce
1/2 teaspoon dry mustard
1/2 teaspoon dark sesame oil
4 ounces ground pork
24 gyoza skins
1 teaspoon cornstarch
Cooking spray
Sauce:
1 tablespoon minced green onions
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons rice vinegar
1 teaspoon sesame seeds, toasted
1/2 teaspoon dark sesame oil

Preparation
To prepare dumplings, combine first 10 ingredients. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).

Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; keep warm. Repeat procedure with remaining dumplings.

To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings.

Nutritional Information
Calories:131 (24% from fat)
Fat:3.5g (sat 1g,mono 1.4g,poly 0.8g)
Protein:5.8g
Carbohydrate:17.7g
Fiber:1.2g
Cholesterol:12mg
Iron:1.3mg
Sodium:466mg
Calcium:29mg

Korean cooking@home
by cooking lover

Korean-Style Pork Tenderloin

Nutty, slightly sweetened spaghetti squash and tender, sweet broccolini complement the pork and its zesty marinade.

Yield
6 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

Ingredients
1/3 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 1/2 pounds pork tenderloin, trimmed
Cooking spray

Preparation
Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

Preheat oven to 425°.

Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Add pork to pan; cook 6 minutes, browning on all sides.

Place pan in oven; bake at 425° for 15 minutes or until meat thermometer registers 160° (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes.

Cut pork into 1/4-inch-thick slices; serve with sauce.

Nutritional Information
Calories:
184 (30% from fat)
Fat:6.2g (sat 1.7g,mono 2.7g,poly 1.4g)
Protein:24.7g
Carbohydrate:6.2g
Fiber:0.2g
Cholesterol:74mg
Iron:1.7mg
Sodium:531mg
Calcium:12mg

Korean cooking@home
by cooking lover