Courses: Sides

Easy Loaded Baked Beans

Easy Loaded Baked Beans

Summer is almost over, and many of us in Wisconsin are starting to feel that gloom upon us. In all honesty my wife love summer, but love fall even more. We welcome fall with open arms but again sad to see summer weather retire. There […]

Twice Baked Pimento Cheese Potatoes

Twice Baked Pimento Cheese Potatoes

Good Lord I love pimento cheese! Pimento cheese is something that I probably only make about twice a year, but when I do, I just cannot get enough of it. As a man from the North, this recipe is typically one from the South, and […]

Korean Style Zucchini

Korean Style Zucchini

Gochujang has become my new best friend. If you are not familiar with gochujan, it is essentially a Korean condiment that is a bit spicy, lightly fermented, and one that just has this sweet and savory taste that it just gets highly addicting. Gochujang is commonly used in Korean recipes such as bibimbap and soups, and the thing I love about it is that it has just the right amount of spice that is perfectly balanced by this sweetness. Don’t judge me, but I always lick the spoon when I am using this condiment.

With that said, you have probably known for the last few weeks that I am continuing to harvest zucchini from our garden. This is when the idea sparked to make chicken lettuce wraps for the kids, and as the Koreans are known for having banchan (small dishes that accompany a meal), I figured making these Korean style zucchini. I fell in love with this, and I think you might as well.

Korean Style Zucchini
Korean Style Zucchini

Let’s get started.

Ingredients:

  • 1 small to medium sized zucchini, cut into 1 inch coins, then quartered
  • 2 tbsp gochujang paste
  • 1 tbsp water
  • 1/2 tbsp Japanese Sushi Seasoning, often called Furikake (optional)

Simple, right? The only small challenge may be finding the gochujang paste, but you can probably find this in your Asian grocery store, or in the ‘ethnic’ aisle in your grocery store.

Korean Style Zucchini Ingredients
Korean Style Zucchini Ingredients

Start by heating a medium skillet on medium heat. Toss in the zucchini, as well as the gochujang. Give a good stir, and gently mash in the gochujang. Add the water to assist in making a thinner sauce. Continue cooking until the zucchini is heated through, and the sauce coats the zucchini. Toss in the furikake if you desire. This adds that additional distinct flavor that you would find in a standard sushi roll.

Korean Style Zucchini
Korean Style Zucchini

Serve as a side to any dish. The end result is the perfect crunch of the zucchini, and then the awesome punch from the gochujang. Trust me, this Korean condiment will have you thinking endlessly of what it can be used on, and this was only one of those ideas. Hope you enjoy!

Korean Style Zucchini
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 small to medium sized zucchini, cut into 1 inch coins, then quartered
  • 2 tbsp gochujang paste
  • 1 tbsp water
  • ½ tbsp Japanese Sushi Seasoning, often called Furikake (optional)
Instructions
  1. Start by heating a medium skillet on medium heat. Toss in the zucchini, as well as the gochujang. Give a good stir, and gently mash in the gochujang. Add the water to assist in making a thinner sauce. Continue cooking until the zucchini is heated through, and the sauce coats the zucchini. Toss in the furikake if you desire. This adds that additional distinct flavor that you would find in a standard sushi roll.
  2. Serve as a side to any dish.

 

Indian Aloo

Indian Aloo

I’ve told you that lately I have been on the Indian food craze. I must go in spurts on this kind of stuff, whether it be Asian cuisine, American comfort, or Mexican style food, but this whole flavor arena of Indian cooking has got me […]

Korean Style Quick Pickles

Korean Style Quick Pickles

For dinner this week, I made a big bowl of my family’s favorite salad. It is basically grilled chicken, bow tie pasta, croutons, mozzarella cheese, and sliced cucumbers. It’s very basic, but it is not only great, but it is one that both of my […]

Chana Masala

Chana Masala

Lately I have been on an Indian food craze. Well, maybe not so much a craze, but let’s just say I cannot get enough of the flavors of Indian cuisine. Maybe it is a phase that I am going through, much like when I go through a Thai craze, or a Mexican craze, but whatever it is, I’m cool with it.  A recent dish I made, the Indian green lentil curry with kidney beans, along with a recent posting from a friend of mine, sparked the idea of making the chana masala. Basically, chana (chick peas) masala is a very common Indian dish that is a bit spicy, and a bit dry in the sense where there is very little liquid. The dish can be eaten as a side dish, or topped onto rice. I prefer just eating it as a main dish as it is extremely comforting.

Chana Masala Recipe

What I love about this type of recipe is that many of the ingredients are already ones you have in your home, and if you do not have the basic spices, well, now is your opportunity.

Let’s get started.

  • 15 oz can of chick peas, drained and rinsed
  • 2 roma tomatoes, diced
  • 1/2 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño or serrano chili, diced
  •  1/2 tbsp ginger and garlic paste (or fresh ginger)
  • 1/4 tsp garam masala
  • 1/2 tsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamon
  • 1/2 cup water
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp canola oil

Start by heating your oil on medium heat. After a couple of minutes, add in your onion and cook for about 5-7 minutes, or until they have sweated through.

Next add in the garlic and cook for about 30 seconds, then add in the garam masala, chili powder, ground cumin, coriander, cinnamon, cardamon, and turmeric. Stir, and cook until  you have a dry paste.

How to make chana masala

Next add in your tomatoes and cook until much of the liquid has absorbed, a few minutes. Add in the ginger paste, and stir. Cook another minute or so.

Add in the chick peas and water. Stir, and cook for about 15 minutes, stirring on occasion.  Add in the chopped chili pepper, and stir again.

You are now ready to plate. Serve in a bowl and shower with some of the fresh cilantro.

The flavor is out of this world. This spice mixture, well, let’s just say it’s addicting. A bit spicy (which I love), and the great earthy flavor is just dynamite. Hope you enjoy!

Chana Masala
Author: 
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 15 oz can of chick peas, drained and rinsed
  • 2 roma tomatoes, diced
  • ½ large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño or serrano chili, diced
  • ½ tbsp ginger and garlic paste (or fresh ginger)
  • ¼ tsp garam masala
  • ½ tsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp turmeric powder
  • ¼ tsp cinnamon powder
  • ¼ tsp cardamon
  • ½ cup water
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp canola oil
Instructions
  1. Start by heating your oil on medium heat. After a couple of minutes, add in your onion and cook for about 5-7 minutes, or until they have sweated through.
  2. Next add in the garlic and cook for about 30 seconds, then add in the garam masala, chili powder, ground cumin, coriander, cinnamon, cardamon, and turmeric. Stir, and cook until you have a dry paste.
  3. Next add in your tomatoes and cook until much of the liquid has absorbed, a few minutes. Add in the ginger paste, and stir. Cook another minute or so.
  4. Add in the chick peas and water. Stir, and cook for about 15 minutes, stirring on occasion. Add in the chopped chili pepper, and stir again.
  5. You are now ready to plate. Serve in a bowl and shower with some of the fresh cilantro.
  6. The flavor is out of this world. This spice mixture, well, let’s just say it’s addicting. A bit spicy (which I love), and the great earthy flavor is just dynamite. Hope you enjoy!