Spicy

  1. April 19, 2013 by The Squishy Monster

    Chicken?  Check.  Veggies?  Check.  Rice cakes?  Check.  Delicious sweet and spicy sauce?  Check.

    If the above sounds appealing to you at all, you’ll be in love with this Korean marinated chicken dish that offers a little bit of everything.  It totes a variety of flavors and textures and comes together as a complete meal under an hour and you probably already have everything, save the rice cakes so why not give this one a try?

    How to Make Korean Chicken DakGalbi 닭갈비

    5.0 from 5 reviews

    Korean Stir Fried Chicken 닭갈비
     
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    Ingredients
    • 1½ lbs chicken
    • 4 tb Korean red pepper paste
    • 2 tb Korean red pepper flakes
    • 2 tb soy sauce
    • 1 tb sesame oil
    • ½ tb curry powder
    • 1 tb minced garlic
    • 1 ts minced ginger
    • 2 tb honey
    • Optional: 2 tb sake
    • Sesame oil
    • 2 c veggies of your choice (I used zucchini, onions, bell peppers, Korean peppers, cabbage, carrots and scallions but sweet potatoes and sesame leaves are nice too).
    • 1½ c rice cakes (or plain ramen noodles if you can’t find rice cakes)
    • ½ c chicken stock or water
    • Salt and pepper

    Instructions
    1. In a large bowl, combine your chicken, paste, flakes, soy, sesame, curry, garlic, ginger, honey, and sake (if using) and massage everything together.
    2. In a separate bowl, steep your rice cakes in water. Set both bowls aside for 30 minutes.
    3. Begin stir frying your veggies in sesame oil, seasoning with salt and pepper. You only want to begin to soften them.
    4. Lay your marinated chicken on top of your veggies along with your drained rice cakes. Give everything a toss with the stock/water and cook until the rice cakes are tender and the chicken is cooked through.

    Wishing everyone a very happy weekend…

    Love,

    Your Squishy Monster ^.~

     

    Categories: Korean Food Korean Food Meats Meats Spicy Spicy Videos | 41 Comments

  2. Another Edition of “Weird Things”

    February 26, 2013 by The Squishy Monster

    When we were itty bitty, Mama would put something on your plate and you knew not to gripe or pout and stomp.  You ate it or you didn’t eat.  An array of ruby colored salads would be paraded before us but really, as a kid, it all kind of bled together into one heap and this salad was just another I gnawed on, not appreciating it for what it was.  Today, it sits high on the shelf labeled “delicious delicacy” though, many would disagree.  One could say it has a distinct smell.  We eat it cartilage and all (its entire skeletal structure is comprised of it) with not a single complaint.

    What in the world is Skate?

    It belongs to the shark family and resembles a sting ray (sort of).  We consume the “wing” portion and often serve the “mottled skate” variety.

    I’ve actually never had it prepared any other way but raw.

    Here’s mama’s recipe for fermented Skate fish salad.

    5.0 from 5 reviews

    Skate Fish Sashimi Salad 홍어
     
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    Cuisine: Korean

    Ingredients
    • 2 chopped skate wings
    • 2 ts salt
    • 3 tb apple cider vinegar
    • 2 tb minced garlic
    • 1 ts finely minced ginger
    • 2 ts sesame seed
    • 3 tb sugar
    • ½ chopped Korean pear
    • ½ c julienned Korean radish
    • ½ c chopped cucumber
    • 3 tb red pepper flakes (Gochugaru)
    • 2 chopped green onions
    • Optional: watercress

    Instructions
    1. In your first bowl, combine your wings and vinegar. Set aside for 30 minutes.
    2. After this time has elapsed, squeeze out all the excess moisture.
    3. In a second bowl, sprinkle the salt on your radish and cucumber. Let this sit for about 15 minutes and squeeze out the excess moisture from them as well.
    4. In your third bowl, combine the rest of your ingredients and add in your first and second bowl as well. Mix and toss to combine.
    5. Garnish with green onions.

    My hope is that you’ll at least give this a try once in your life but then again, your Squishy friend also adores durian so it’s all up to how brave you are.

    Are you up for the challenge?

    Love,

    Your (loves stinky foods) Squishy Monster ^.~

    Categories: Appetizers Appetizers Korean Food Korean Food Seafood Seafood Spicy Spicy Veggies or Vegan Veggies or Vegan | 66 Comments

  3. Things I Find Amusing +

    December 6, 2012 by The Squishy Monster

    Things I found amusing today: at a business luncheon, the gentlemen stood up for me when I went to use the restroom.  Tickled pink, I was!  It’s so rare to find organic gentlemen anymore and my friend calls a replacing phenomenon as “overt chivalry,” where now, when men display manners, they also bring with them a neon green highlighter, nearly screaming “look what I did!!”  I found more amusement when I went to refill my prescription.  I don’t know about you, but I just don’t own a fax machine so, in the end, I was actually able to text a picture of my prescription and it sufficed.  They even sent a  “thank you, have a great day” reply text.  The thing I find even more amusing is the fact that I’m amused.  My friends who are much more tech savvy than I’ll ever be are on digital clouds, streaming music that came out tomorrow and I’m not even sure what streaming is, exactly which is all the more funnier considering The Squishy Monster lives on the internet.  All I know is that her house is pink.  Last thing I found amusing today: I woke up mighty perturbed having been jolted out of my slumber by a dream of pops being chased by a vicious dinosaur.  Random much?

    Ok, enough random nonsense, let’s talk about Kimchi…

    What is Kimchi? 

    Spicy, fermented Napa cabbage.  It is on every Korean table for every meal.

    We grew up poor.  No bones about it.  Many immigrants breathlessly arrive in the States with little more than a dream in their left pocket, a photo of their loved ones in the other.  Often times, meats lined in tin cans served as our main protein.  Spam, vienna sausages, tuna?  We had it all.  Both pops and mama had a knack for making things stretch.  I attribute my resourcefulness to them.  We never threw anything away, certainly not food but they had a way of making it so delicious, we were fain to devour it.

    This jjigae (stew), is a vibrant marriage of old kimchi, scraps of veggies, and whatever potted meat that’s been left lonely in your pantry.  I hope y’all can appreciate it for what it is.  To us, kimchi is as primary as the rice that we eat it with.

    How to Make Kimchi Jjigae (Soup/Stew)

    5.0 from 4 reviews

    Kimchi Jjigae (with Tuna)
     
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    Recipe type: Soup/Stew
    Cuisine: Korean

    Ingredients
    • 4 strips of chopped Bacon
    • 2 ts minced Garlic
    • ½ tb Korean Pepper Flakes
    • ½ sliced Onion
    • 1 c roughly chopped well fermented Kimchi
    • 1 can Tuna (packed in Olive Oil)
    • 1½ c Water (or Chicken Broth) + 1 c Kimchi Broth
    • ¼ block of cubed Tofu
    • Green Onions (to scatter)
    • Optional: Glass Noodles

    Instructions
    1. Fry your bacon.
    2. Stir in your onion, garlic, and pepper flakes.
    3. Add your kimchi and allow it to soften a bit.
    4. Tumble in your tuna.
    5. Tip in your liquids. Allow it to bubble.
    6. Top with tofu and sprinkle with lots of green onions.

    Notes
    Additionally, you could boil this together with pork neck bones, brisket, seafood (really anything you’d like).

     How to make Kimchi

    How to make a different kind of Kimchi

    How to make Radish Kimchi

    How to make Kimchi Braised Chicken

    How to make Kimchi Fried Rice

    How to make Kimchi Pancakes

    How to make Kimchi Sausage Potstickers

    How to make Kimchi Soba Noodles

    Love & lots of Kimchi!

    Your Squishy Monster ^.~

    Categories: Comfort Foods Comfort Foods Korean Food Korean Food Seafood Seafood Soups Soups Spicy Spicy Veggies or Vegan Veggies or Vegan Videos | 36 Comments

  4. Gochujang FAQ

    November 24, 2012 by The Squishy Monster

    Q: What is Gochujang?
    A: Fermented red chili paste used for everything from Bibimbap to Meuntang or Pizza…(as well as dips, marinades, stocks…) It primarily consists of Gochugaru (red chili powder), glutinous rice/powder, a bit of cultured soybeans, salt, and sometimes sweetener.

    Q: Where can I purchase it?
    A: Everywhere from Asian Markets to Amazon.

    Q: Is it very spicy?
    A: Different brands produce a range of flavors. I find that most of my tubs produce a milder level of heat. Its distinctive deep ruby color should not be associated with the likes of Sriracha but, if you find the kick to be too much, you can always try incorporating it into mayo/yogurt/ketchup/bbq sauce, or even sweetening it up with your favorite natural sweetener (i.e., coconut nectar, agave, honey). I would say it’s a nice blend of savory, spicy, and sweet.

    Q: Why is it so important?
    A: Dare I say it’s our mother-condiment?  It’s literally the trinity of sauce bases in my home, along with Daenjang (soybean paste), and Soy Sauce. It’s been around since the 1700′s and goes into everything (it seems)…even noodles. I love it on burgers, too.

    Q: How is it produced?
    A: It’s blended and stored in a traditional clay (earthenware)  pot to age for at least a month in lots of sunlight.

    Q: What should I be looking for when purchasing store bought Gochujang?
    A: A deep, dark color, a smooth (almost creamy texture)…a great Gochujang isn’t only about the spice, it’s pungent and complex, with just a note of sweetness and should never contain MSG or high fructose corn syrup–those are just fillers and will muddy the purposeful delicate balance of great Gochujang.

    How to Make Shrimp Tacos with Gochujang & Mango Salsa

    5.0 from 3 reviews

    Gochujang Shrimp Tacos
     
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    Cuisine: Korean Fusion

    Ingredients
    Mango Salsa
    • 1 ripe diced Mango
    • ¼ c chopped Red Onion
    • 1 chopped Jalapeño
    • ⅓ c chopped Cilantro
    • Juice of ½ Lime
    • S & P
    Gochujang Shrimp
    • 1 dozen large Shrimp
    • ½ tb Sesame Oil
    • 2 tb Gochujang (Korean Pepper Paste)
    • 1-2 tb Brown Sugar (depending on how sweet your paste is)
    • 2 ts minced Garlic
    • 2 ts toasted Sesame Seeds
    • 2 chopped Green Onions
    • S & P
    Warmed Corn Tortillas

    Instructions
    1. In your first bowl, toss everything together for your salsa and set aside.
    2. In your second bowl, massage everything together into your shrimp and allow it to steep in the sauce for 30 minutes-1 hour.
    3. Grill your shrimp and after it’s cooked, layer your salsa and shrimp together on your tortillas.

    Love & great Gochujang!

    Love,

    Your Squishy Monster ^.~

     

    Categories: Korean Food Korean Food Seafood Seafood Spicy Spicy Videos | 39 Comments

  5. Craving Heat?

    November 9, 2012 by The Squishy Monster

    You’re in the right place!  This soup delivers heat in two ways.  First, it’s hot and bubbly and then, it’s red and spicy (but not so much that you’ll double over).  As always, you can tailor fit this to your own personal taste.  Don’t like that kick?  Remove the jalapeños and scale back the pepper flakes (though Korean flakes are without the seeds and much milder).

    For me, it’s like an aphrodisiac.  I love spicy and hot dishes and seafood is my favorite, and there’s something so subtly seductive about a personal pot of fierce aromatic bubbles that almost has a lulling effect on you as you slurp your way through.  It’s like the food version of a roaring fire and that’s always sexy ;)

    How to Make Silken Tofu Soup with The Squishy Monster

    5.0 from 1 reviews

    Silken Tofu Seafood Soup 순두부찌개
     
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    Ingredients
    • 6 c Mushroom Broth (or Water)
    • ¼ c dried Anchovies
    • 2 Kelp pieces
    • 4 Garlic Cloves
    • 2 Jalapeño Peppers
    • 1 Onion
    • 1 tb Fish Sauce
    • 2 tb Korean Red Pepper Flakes
    • 2 ts Sesame Oil
    • 2 c Seafood (of your choice)
    • 12 oz Silken Tofu
    • 3 Green Onions
    • 1 Egg

    Instructions
    1. Simmer your broth, anchovies, and kelp for 15-20 minutes on medium/low.
    2. Toss in your garlic, peppers, onion, fish sauce, pepper flakes, and sesame oil and allow it to reach a fierce boil.
    3. Carefully slide in your seafood, crumble in your tofu, and crack in your egg.
    4. Sprinkle with your chopped green onions allow it to bubble just until your seafood is cooked and your egg is set.

    Wishing you a hot & steamy weekend (I’ll be over there, cuddling with a box of cookies, haha)

    Love,

    Your Squishy Monster ^.~

    Categories: Korean Food Korean Food Seafood Seafood Soups Soups Spicy Spicy Videos | 49 Comments

  6. A Collection of 5 Minute Fixes

    October 23, 2012 by The Squishy Monster

    Banchan aka Side Dish, and to begin our collection, here are a few Korean Side Dishes, that along with this beautiful crunchy Broccoli Salad comes up in mere minutes.

    Squid Jerky

    Stir Fried Anchovies

    Whelk Salad

    Drinks that can be whipped up in 5 minutes:

    ‘Otai, Tropical Drink

    Blueberry Kale Smoothie, my favorite!

    Even Rice Cakes can be made in just 10 minutes.  {Not bad for something that used to take hours}!

    To make this beautifully crunchy and flavorful Broccoli Salad, you don’t even need 10 whole minutes.  You’re just 5 minutes away from a unique salad that can be eaten as is or tumbled into Bibimbap!

    Korean Broccoli Side Dish {Banchan}

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    Broccoli Salad, A Korean Banchan

    Broccoli Salad, A Korean Banchan

    Ingredients

    • 1 Head Broccoli, cut into Florets
    • 3 tb Gochujang (Korean Hot Pepper Paste)
    • 1 tb Sesame Oil
    • 1 tb Sesame Seeds
    • 2 ts Apple Cider Vinegar
    • 2 tb Brown Sugar
    • Black Pepper
    • Green Onion Garnish.

    Instructions

    1. Boil your water and salt it well.
    2. Toss in your florets and cook for no longer than 3 minutes.
    3. Immediately plunge them into an ice bath to stop the cooking process and retain their vibrant green color.
    4. Tumble in all of your ingredients and mix well. Garnish with Green Onions.
    5. Serve immediately, at room temperature, in Bibimbap, or keep in the fridge.
    http://www.thesquishymonster.com/2012/10/broccoli-salad-a-korean-banchan.html

    Cheers to eating your Veggies!  {Mom would be so proud} ;)

    Love,

    {and 5 minute fixes},

    Your Squishy Monster ^.~

    Categories: Health/Healthy Health/Healthy Korean Food Korean Food Spicy Spicy Veggies or Vegan Veggies or Vegan Videos | 65 Comments

  7. A Little Bit of Fusion

    September 28, 2012 by The Squishy Monster

    When I was young, Daddy used to submerge an entire 10 lb roasting chicken in bubbling hot water, proceed to shred it and squeeze a huge mountain of ketchup for us on the side with rice and Kimchi to eat as supper.

    There are things that stay with you from childhood that you carry with you well into your adult years that you tenderly reflect back on (no matter how weird it was).  This is one of them for me.  Mama used to do it with Beef and to this day, I have a strange fondness for boiled meat + ketchup but that’s how we grew up back then.  In our household, Spam was once legitimately viewed as a “protein” source.  Of course, we all laugh about it now but it’s that age of innocence and simplicity that we remember that encourages the laughter to continue.

    This is a dish that I came up with on the fly (much like how many of my personal dishes are born) on one of those days that me and my brothers were gabbing back and forth about the good ole’ days.  It can still be hailed as a simple dish with humble roots but with a slight makeover.  I hope you give it a try.

    Korean Food: Kimchi Braised Chicken

    Kimchi Braised Chicken
     
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    Ingredients
    • 8 Pieces Bone-in Chicken
    • 1 ts finely minced Ginger
    • 2 ts finely minced Garlic
    • 1 tb Sesame Oil
    • 2 tb Brown Sugar
    • 1 tb Sesame Seed
    • 2 c Chopped Kimchi + its Liquid
    • 4 Chopped Potatoes
    • 2 Chopped Onions
    • S & P

    Instructions
    1. Rinse your Chicken and set it down in a deep casserole dish.
    2. Sprinkle in the rest of your ingredients minus your Potatoes and Onions.
    3. Massage this mixture well into your Chicken.
    4. Topple in the rest of your Veggies, cover, and allow to marinade to penetrate for at least an hour or two in the fridge.
    5. Bake at 350 for 35-45 minutes.
    6. Garnish with extra Sesame Seeds or Green Onions.

    Cheers to great memories!

    Love,

    Your Squishy Monster ^.~

    Categories: Fusion Fusion Korean Food Korean Food Meats Meats Spicy Spicy Videos | 52 Comments

  8. Ban Bland

    September 13, 2012 by The Squishy Monster

    Have you ever had a piece of tough and flavorless Chicken or Pork?  Is there anything worse?

    Sure, I could think of a few things, but those are at the top of my list.  I’d rather just not eat it at all.

    So what’s better?  A meal that can come together in half an hour start to finish–quick, simple, and economical, bright with bold flavors and a great balance between sweet and spicy, savory and succulent, featuring Pork (or Chicken subbed in) that’s moist and flavorful.

    Sweet & Spicy Pork Stir-Fry

    Sweet & Spicy Pork Stir-Fry
     
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    Ingredients
    • 1 lb Pork Tenderloin
    • 1 sliced Onion
    • 1 sliced Bell Pepper
    • 2 cloves Garlic
    • ½ ts Ginger
    • 1 tb Sesame Oil
    • 2 tb Red Pepper Paste
    • 2 tb Brown Sugar
    • 1 ts Fish Sauce
    • 2 ts Sesame Seeds
    • Coarse Black Pepper
    • 1-2 tb Canola or Peanut Oil*
    • Green Onion Garnish

    Instructions
    1. Rinse and pat your meat dry. Cut into strips and set aside for at least 15 minutes.
    2. In a large bowl, combine your Sesame Oil, Pepper Paste, Sugar, Fish Sauce, and Sesame Seeds, and Black Pepper and press this mixture into your meat. Set aside to absorb for at least another 15-20 minutes**
    3. In a hot pan, heat your oil and slowly begin to soften your Garlic and Ginger. To that, add your Onions and Peppers.
    4. Topple in your meat and stir-fry for 3-5 minutes, just until it’s no longer pink (you do not want to over cook).

    Notes
    *Bacon Fat would be nice. **The longer your marinade sits, the better. Feel free to use whatever veggies you like or have on hand.

    Tips to keep your Meat moist:

    • Don’t over cook it and don’t poke or prod your meat.
    • Always cut it against its grain: cut perpendicular to the longest fiber of your meat.
    • Brining always contributes to the tenderness of meat, if not, consider marinating your meat overnight.
    • Consider purchasing a less leaner cut of meat in order to afford more leeway.  At about 140, your tenderloin is ready.
    • Allow your cooked meat to rest (for at least 15 minutes) in order to have it redistribute its own juices.

    Wishing everyone flavorful weekday meals ;)

    Love,

    Your Squishy Monster ^.~

    Categories: Korean Food Meats Meats Spicy Spicy Videos | 54 Comments

  9. Meat Meets Spicy

    June 2, 2012 by The Squishy Monster

    After the classic Mandu/Mandoo video I posted awhile back, I’ve gotten several requests for variations on it.  You and wonton skins can have a bff set up, if you wish.  They will provide you with hours of endless entertainment if you only you allow your imagination to run wild.  Sometimes, when I’m feeling extra kooky, I fill them with Nutella and Strawberries, deep fry them and dust them off with powdered Sugar.  Does your next question pertain to “how does that taste?”  Um, it kicks ass.  I recently bid baby brother goodbye for his solo adventure in Canada (hopefully, I will get to visit him next week) and sitting very lonely I might add, was the sausage I’d picked up with dreams of some sort of breakfast casserole involving hash browns, cheese, and sausage.  The running joke with my friends is that I can eat just about anyone under the table at a Buffet.  For the record, I’d be quite ok if I never ever had to go to another one.  Even so, an entire casserole dish is a bit much for me to polish off by myself.  It only doesn’t have calories if my brothers are here with me to share.  Oh, I miss them :(

    So, I bring to you Kimchi & Sausage Potstickers (between this and the dump dish, I award her as the beauty contest winner, anyways).

    Kimchi & Sausage Potstickers

    Kimchi & Sausage Potstickers
     
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    Ingredients
    • 1 lb uncased, natural Sausage
    • 2 c finely chopped Kimchi
    • ½ tb Soy Sauce
    • 1 tb Sesame Oil
    • 2-3 cloves minced Garlic
    • 1 ts fresh, minced Ginger
    • 2 stalks Green Onions
    • 1-2 tb Red Pepper Flakes
    • 1 Egg
    • 1 package Wonton Skins
    For the Dipping Sauce
    • ¼ c Soy Sauce
    • Juice of half an Orange
    • 1-2 ts Agave or Honey
    • ½ tb Sesame Oil
    • 2 ts Sesame Seed

    Instructions
    1. In a large bowl, pile all of your ingredients in, save the Wonton Skins.
    2. Cover and refrigerate for at least 20 minutes for it to gain a chance to come together.
    3. Brush an Egg Wash on all four sides of your Wonton Skins and take about 1-2 ts of your filling mixture and place it in the center. How you want them to look is up to you, just make sure all of your edges are sealed tightly.
    4. In a shallow, but broad pot, sit your steam rack above the simmering water (not touching) and in single layers, steam your Potstickers for about 15 minutes, keeping in mind that you want the Sausage to cook through.
    5. For the dipping sauce, whisk everything together in a bowl.

    Notes
    The best Kimchi to use is one that is deeply fermented. Your nose will know! The color will be a deep, dark red and the leaves will be super soft. It’s basically “old” Kimchi.

     

    Here’s that first dumpling video I posted:

    Korean Food Dumplings

    For the Garlicky Scallion Sauce:

    • 1/4 c Soy Sauce
    • 1 1/2 ts Sesame Oil
    • 2 ts Sesame Seed
    • 1 clove of finely crushed/minced Garlic
    • 1/4 ts Ginger
    • 2 ts Red Pepper Flakes
    • 1/2 thinly sliced Scallion

    You can serve these steamed (as shown), pan fried or made into a soup.

    Quick Dumpling Soup:

    Bring 5 c Water and 2 ts of Dried Anchovies to a rolling boil.  Add your desired chopped veggies (but make sure you include 2 ts of Garlic in it) I personally like Zucchini & Onions but you can use whatever you like and want to eat.  Salt & Pepper.  Add in your Potstickers and bring all of it to a fierce boil for at least 10-15 minutes.   Before serving, crack a beaten egg into it and gently scramble within the broth with a fork. Add in sliced Rice Cakes if you’d like.  Garnish with Scallions.

    These babies freeze beautifully.  Tip: lay them on a single layer on your Silpat, pop into the freezer for 20-30 minutes and when they’re hardened, tumble them into a tupperware.  I’ve kept mine up to 4 months before.

    I’ve received several messages in regards to where you can obtain Kimchi.  You can make your own Kimchi or purchase it any Korean Market (sometimes Asian Markets) and I found it at my local Health Food Store as well.

    Happy Steaming!

    Love,

    Your Squishy Monster

    Categories: Appetizers Appetizers Fusion Fusion Korean Food Korean Food Meats Meats Spicy Spicy Videos | 25 Comments

  10. Weird, but Delicious

    May 7, 2012 by The Squishy Monster

    I brought this over to my friends house.  They wanted nothing to do with it.  I share this recipe with you in hopes that some of y’all will have an adventurous enough spirit to give this a go, at least once…and to be quite honest, I’ve fooled my friends into trying it (unbeknownst to them) before so muhahahah to you! When you dine at any Korean Restaurant, it’s typical for a nice spread of various “Banchan” (side dishes) to be brought out to accompany your meal.  Everything is served in a manner that quite honestly, can’t be separated from one “Muchim” (mixed Banchan) to another.  When lured in by the sight of fatty meats grilling table side, pleasantly sputtering in its own juices, and you and your friends are high on the anticipation of comedically large, steaming bowls of this spicy Soup or that savory Noodle dish, being brought out for the sole purpose of pleasuring you, it’s easy to persuade them to try everything spread at the table before them.  Hence, the trickery!  I distinctly remember them both eating this and liking it so it’s just a situation of mind over matter.

    After spending a weekend with the queen of finicky eaters, I am so not beyond concealing one thing into another just to get someone to eat something.  (I shaved an apple into Princesses Strawberry Milkshake with heaping spoons of ground Flax Seed and she was none the wiser).  I encourage you to set this out with your Kimchi and see how quickly it disappears!

    Korean Food Sea Snail (Whelk) Salad

    Sea Snail (Whelk) Salad
     
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    Ingredients
    • 1 can of Bai Top (Sea Snails), rinsed, drained, cut into pieces
    • 4 Garlic cloves, finely minced
    • 2 ts Rice Vinegar
    • 1 tb Sesame Oil
    • 2 ts Fish Sauce
    • 1 tb Sugar
    • 2 tb Red Pepper Flakes
    • 3 tb Red Pepper Paste
    • 1 tb Sesame Seeds
    • ½ English Cucumber
    • ¼ c shredded Carrots
    • ¼ c cut Cabbage
    • 2 Green Onions

    Instructions
    1. In a small bowl, sprinkle your Cucumber slices with 1 tb of Salt (to draw out the moisture). Allow it to sit for about 10 minutes, drain and squeeze the excess moisture out.
    2. In a separate large bowl, mix your “sauce” together which is everything but your Veggies and Meat.
    3. Toss in your Veggies and Snails.
    4. Take your gloved hands and massage/press everything together. It will produce a vibrant ruby Salad.
    5. Store in the fridge.

     

    Categories: Korean Food Korean Food Seafood Seafood Spicy Spicy Videos | 15 Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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