Sweet Sour Spareribs

I show you how I make my sweet sour spareribs. I had an uncle that begged to take home the leftovers and asked me to always make this dish when I saw him :) ...

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Bi Bim Guk Su - Korean Spicy Cold Noodles Recipe

Ingredients:

2 fresh cucumbers, in long, skinny shreds, sliced match stick size

1 small carrot, thinly sliced, slivers

2 c. watercress, 1 ½-inch pieces chopped

2 c. parboiled and rinsed in cold water and drained - bean sprouts

1 c. shredded red or white head cabbage (optional)

10 ounces kimchi, chopped coarse, with juice

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon crushed garlic

1 teaspoon toasted sesame seeds

1 tablespoon vinegar

1 tablespoon sugar

Korean nori or seaweed flakes

14 ounces Korean wheat-flour noodles, dried

2-3 soft boiled eggs, peeled cut in halves

Procedure:

Combine ingredients except noodles, using hands to distribute seasonings evenly. Set aside.

Bring 10 cups of water to a boil; add noodles. Cook 7 minutes, stirring to prevent clumping. Strain and rinse with cold water to chill.

Add noodles to salad mixture, reserving some salad for garnish. Mix to coat noodles.

To serve:  Place the noodles on top in a swirl in individual bowls. Top with reserved salad mixture and soft boiled egg halves!  Adjust to taste so you can get your spiciness level!  No foget to sprinkle nori flakes too eh!

Serves 3 to 4

Also you can add chopped kalbi, bulgogi, teriyaki beef or chicken as one of the toppings.

So refreshing onolicious for a hot summer day or whenevahz!!

Let's kaukau!!  Enjoy!!  :)

What is Balsamic Vinegar?

Tradizionale

Balsamic Vinegar Characteristics

Pronounced: ball-SAHM-ick VIN-uh-ger

Real Balsamic Vinegar requires at least 12 years to make, and some take 25 years! Modena, Italy, a town in the northern region of Italy between Milan and Bolgna, is thought of as the home of Balsamic Vinegar. Grapes, primarily the Trebbiano grape, are crushed to make a must just like the first step in making a wine. The must is filtered through a course sieve and transfered to open kettles and simmered between 180 and 195 degrees Farenheit for 24 to 42 hours until it is reduced about 30-50% to a fruity syrup. The must, now called mosto cotto (cooked must) is cooled and transferred to a 60-liter oak cask containing about 1/3 of the vinegar from the prior year.

Clay's Kitchen : Clay's KitchenTraditional Balsamic vinegar makers have a minimum of 5-6 different size casks (with a maximum of 10-12) made of different types of wood called a battery. The must is successively decanted in a process called rincalzo into casks of different woods, each progressively smaller. For example, the must may move from a 60-liter oak cask to a 50-liter chestnut cask to a 40-liter cherry wood cask to a 30-liter ash cask to a 20-liter mulberry cask. Each different type of wood contributes to the taste of the vinegar as it ages. The casks have a hole on the top which is partially covered to allow evaporation. As the must ages in each cask, evaporation reduces the volume and intensifies the flavor. As much as 85% of the volume is lost in evaporation. This means that in 12 years, the original 60-liters will be reduced to only 9-liters of vinegar!

Varieties

Tradizionale
True balsamic vinegar is tightly controlled by a consortia in Modena and Reggio Emilia that govern every aspect of how the vinegar is produced and aged (including the shape of the bottle and the foil used on the cap!). True balsamic vinegar wears the name Aceto Balsamico Tradizionale di Modena or di Reggio Emilia on the label. Tradizionale is the key word. It must be aged for a minimum of twelve years in wooden casks and be approved by master tasters. Small bottles of tradizionale balsamic vinegar start at about $75 and go upwards of $400.

Condimento Balsamico
Vinegar makers who do not live in Modena or Reggio Emilia, or who don't want to endure the strict governace of the consortia, produce vinegar the same way, but may not age the vinegar for a minimum of 12-years. These vinegars are grouped under the name, condimento balsamico, and may be called salsa balsamica or salsa di mosto cotto.

Aceto Balsamico di ModenaThen there is Aceto Balsamico di Modena which may or may not be aged in wood and it isn't aged for a long period of time. Sometimes it is a mixture of concentrated grape juice, strong vinegar and caramel coloring. Sometimes it is a mixture of red-wine vinegar and caramel. This is the type of balsamic vinegar probably makes up 75% of the balsamic vinegar found in grocery stores in the US.

Modena, Italy

Trebbiano Grapes

Condimento Balsamico

Aceto Balsamico di Modena

Aceto Balsamico di Modena

Cheap commercial restaurant quality in bulk

Healthy Balsamic Vinegar Chicken Adobo

Ingredients:

6 skin-on bone in chicken thighs, 8-10 chicken wing dings or 4 leg quarters.

1/3 cup low sodium soy sauce

1/2 cup balsamic vinegar

1 whole yellow or white onion sliced or chopped.

1 tablepoon whole peppercorns

crushed black pepper to taste

salt to taste

1 whole head garlic

2-4 bay leaves ripped in half to release flavor

Procedure:

Combine all ingredient and add with chicken parts to a mixing bowl to allow to marinade overnight or 1 hr.  The longer the better.

Add marinated chicken and sauce to a heavy pot. Bring to a boil, then turn the heat down to a simmer. Cook, covered, for 15 minutes, then uncover and continue cooking until the chicken is tender, turning the pieces occasionally.  Let sauce reduce to dry.  Remove excessive oil.

Remove the chicken pieces from sauce  and fry in a fying pan or wok to get a bit of skin more brown and crisp.  Let the saue reduce to a thicker consistency in the big pot, adding the chicken pieces back in near the end to reheat.  Taste and adjust by adding more salt if needed.

Garnish with green chopped onions.

Remove the bay leaves and serve with rice.

Serves 2-3