Sarah Ahn

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A tour of our 5 fridges part 2 of 2! Part 1 included our 30+ years old fridges in our patio. This part features our most recent fridges: our 7-8 ft. freezer + main kitchen fridge. #fridgeorganization #koreanfood #groceryshopping #foodstorage

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Tonight for dinner we had Aster Scaber Rice. This is a very healthy dish we love for both its benefits and taste. Aster scaber is a perennial herb found in the mountains of Korea, China, Japan, and Russia, loaded with health benefits. Full recipe from our cookbook, UMMA, pg. 271. SERVES: 4 to 6 INGREDIENTS:
3 1/2 oz (99 g) dried aster scaber (we order from Wooltari)
12 oz (340 g) ground beef
1/4 cup + 1 1/2 tsp soy sauce, divided (we use regular Kikkoman)
7 tsp sugar, divided
2 tbsp toasted sesame oil
1 tsp Dasida beef stock powder (optional)
1 1/2 cups (312 g) short or medium-grain white rice, washed
1/2 tsp black pepper SAUCE (mix together):
1/4 cup soy sauce
3 tbsp plum extract syrup
2 tbsp toasted sesame oil
3 tbsp toasted sesame seeds, coarsely ground
2 tbsp chopped yellow onion (optional)
3 oz (85 g) garlic chives, chopped INSTRUCTIONS (summarized to fit): 1. Soak aster scaber in water for about 12 hours. 2. Drain and rinse, rubbing leaves together. Repeat until water runs clear. 3. Add aster scaber and 3 quarts water to a large pot. Bring to a boil, then simmer until stems are tender, about 45 minutes. 4. Drain and rinse under cold water, gently untangling leaves, until completely cooled. 5. Gently squeeze out excess water, leaving slightly moist. Cut into 1-inch pieces. 6. Mix with 3 tbsp soy sauce, 1 1/2 tsp sugar, sesame oil, and Dasida, if using. 7. Add rice and 2 cups water to a rice cooker. Arrange aster scaber on top and cook on standard setting. 8. About 10 minutes before rice is done, cook beef over high heat until browned but still slightly pink, 2 to 3 minutes. Blot excess liquid. Add remaining sugar, soy sauce, and black pepper. Cook until sauce clings to beef, about 45 seconds. 9. Fluff rice and aster scaber together. Divide among bowls, top with beef, and serve with sauce. #koreanfood #kimchi #dinnerideas #protein #healthyfood

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Tonight for dinner, we had kabocha beet rice with an easy bulgogi recipe made in the new @Ninja Kitchen MultiPot XL. It makes a great weeknight dinner with very little effort or cleanup. #NinjaPartner #NinjaMultiPotXL    Serves:2–3    INGREDIENTS:  RICE  1 cup short-medium grain rice, washed  1.5 cups water  1/4 cup (36g) beets, cut into 3/4-inch cubes  1/2 cup (73g) kabocha, cut into 3/4-inch cubes    BEEF  1 lb shabu shabu meat (we get ours from Costco), cut into 4x2-inch pieces and separated  3.5 Tbsp soy sauce  2.5 Tbsp sugar  4 tsp honey  1/2 tsp black pepper  2 Tbsp onion juice or water  1 Tbsp sesame oil  1.5 Tbsp garlic  1/4 (60g) yellow onion, thinly sliced  2 green onions, sliced, for garnish    INSTRUCTIONS:    1. Combine the soy sauce, sugar, honey, black pepper, onion juice, sesame oil, and garlic. Mix until the sugar is dissolved. Pour the marinade over the beef and, using a gloved hand, mix and gently squeeze the beef, making sure to separate any pieces that are stuck together. Set aside.    2. Add the rice to one side of the pot, then add the water. Carefully place the cubed kabocha and beets on top, keeping them separate so they do not touch each other. Cook using the RICE setting. It will take approximately 25 minutes to cook before switching to *KEEP WARM*. Set a timer for 13 minutes, then continue to Step 3.    3. Once the rice has been cooking for 13 minutes, select the *STIR FRY* setting and preheat the other side of the pot. Once preheated, about 7 minutes, add the marinated beef and cook, tossing constantly.    4. When the beef is about 80% cooked through, add the sliced yellow onion. Once the beef is about 95% cooked through, garnish with the green onion and turn off the heat. The residual heat will cook through any remaining pink in the meat.    5. Mix the rice and vegetables together and serve immediately with bulgogi and kimchi.  Link in bio to get your Ninja MultiPot XL. #koreanfood #dinnerideas #protein