Korean Chicken Tacos

Adapted from Asian Chicken Tacos by Serving Up Simplicity. I replaced Sriracha with gochujang, cabbage with broccoli stems and omitted the honey. I also doubled the amount of sauce.

Servings: makes 6-8 tacos, depending on how much meat you want in each

  • 1/3 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tsp grated fresh ginger
  • 2 Tbsp gochujang*
  • Juice from 1/2 lime
  • Water
  • 1 chicken breast, cooked and shredded
  • Broccoli stems, coarsely grated*
  • 6-8 corn tortillas, charred
  • Cilantro, coarsely chopped
  • 1-2 limes
  1. Combine sauce ingredients in a small saucepan and mix until smooth. Thin with water, if needed.
  2. Heat over medium heat until well combined.
  3. Toss shredded chicken with sauce.
  4. Char tortillas over gas burner or heat in the oven.
  5. Spoon chicken onto tortillas and add a generous amount of shredded broccoli.
  6. Top with cilantro and a squeeze of lime juice.
  • If you’re not familiar with gochujang, it is a Korean fermented chile paste. It is a fiery red color, but the chiles are relatively mild. I use 2 Tbsp – this makes the sauce about as spicy as a medium salsa. You can start with a smaller amount and add more to taste.
  • You can substitute coleslaw mix or shredded cabbage for the broccoli stems.
  • Add chopped peanuts for an extra crunch.

Ramen with Beef and Vegetables

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I reduced the amount of meat and omitted the salt.

Servings: 4

1/2 pound ground beef
3-4 green onions, sliced
1 cup chopped vegetables (spinach, zucchini, mushrooms, peas, or any other veggies you like)
2 – 3 oz packages ramen noodles
soy sauce

  1. Saute beef in a hot skillet until browned. Drain fat.
  2. Add onions and veggies. Cook for 2 minutes.
  3. Prepare ramen according to package instructions, but DO NOT add seasoning packet. Drain.
  4. Add beef and veggies. Cook until all liquid evaporates.
  5. Serve with soy sauce.





Judy Joo’s Krazy Korean Burgers

This recipe is based on Judy Joo’s Korean Food Made Simple on Cooking Channel.  The recipe was not posted on the network website, so my daughter, Alycia, & I estimated the ingredient amounts while re-watching the episode – we think they turned out great!  These burgers are tender and wonderfully seasoned. 

Servings: 4

1/4 lb pancetta or bacon
1 medium onion
2 cloves garlic
2 tsp grated ginger
1 lb ground beef
1 Tbsp soy sauce
1/2 Tbsp sesame oil
2 tsp sesame seeds
1 tsp sugar
1 tsp pepper
1 tsp salt
2-3 tsp gochugaru (Korean chile flake)
1 Tbsp gochujang (Korean fermented chile paste)
1 Tbsp doenjang (Korean fermented soybean paste)
1/4 cup carbonated water

  1. Combine pancetta or bacon, onion, garlic & ginger in  a food processor and pulse until finely ground.
  2. Place in a bowl & add remaining ingredients.
  3. Mix gently with hands until thoroughly mixed.
  4. Form into patties and grill.
  • Judy serves this with Korean Ketchup (1/4 cup ketchup mixed with 1 Tbsp gochujang) and Asian Mayo (Korean mayo thinned with kimchi juice). I have not tried the mayo yet, but the Korean Ketchup is my new favorite burger topping! 
  • If you haven’t used gochugaru or gochujang before, this may seem like a lot of chile, but it is not a very spicy chile. You can reduce the amount if you like. 
  • We like to make these as sliders – it makes about 10.  Hawaiian rolls make delicious buns for these. 

Flank Steak Islandia

recipe from Sara Garretson – a friend of my mother’s in New Mexico

1 1/2 lb flank steak
juice & zest of one lemon
1/4 cup oil
1/4 cup soy sauce
1 tsp ginger, grated
1 clove garlic, minced
1 tsp brown sugar
lemon wedges

  1. Trim fat and membrane from steak. Place in a shallow, non-metallic pan.
  2. Combine remaining ingredients, except lemon wedges, and pour over steak.
  3. Marinade for 1 hour, turning occasionally.
  4. Drain. Heat remaining marinade to a boil, then remove from heat.
  5. Grill steak over coals for 7 minutes on each side, basting with marinade.
  6. Slice very thinly, diagonally & across the grain.
  7. Serve with lemon wedges.
  • This grilling time will produce a medium rare to medium steak.

Thai Chicken and Broccoli Slaw Wraps with Spicy Peanut Sauce

adapted from Healthified Peanut and Broccoli Slaw Wraps

I did not cook the vegetables and I doubled the peanut sauce recipe, but I think it may still need more sauce

12 oz skinless, boneless chicken breast, cut into thin strips
1/4 tsp garlic powder
1/8 tsp black pepper
1 tsp ginger, minced
2 cups packaged shredded broccoli (broccoli slaw mix)
2 green onions, sliced
12 leaves basil, sliced or chopped
3 Tbsp mint, chopped (optional)
4  10-inch whole wheat tortillas, warmed

Peanut Sauce

1/4 cup creamy peanut butter
2 Tbsp water
2 Tbsp reduced-sodium soy sauce
2 cloves garlic, minced
2 tsp ginger, minced
1/4 tsp cayenne pepper (optional)

  1. Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken and ginger; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
  2. Toss broccoli slaw, onions, basil, and mint.
  3. Combine sauce ingredients. Heat over very low heat until melted and smooth, whisking constantly.
  4. Top tortillas with chicken strips and vegetable mixture. Drizzle with Peanut Sauce. Roll up tortillas. Cut each wrap in half. Serve immediately.
  • You can substitute 1/4 tsp ground ginger for each tsp of fresh ginger.

Honey-Ginger Chicken

adapted from Better Homes and Gardens’ “Fast & Simple Stir-Fry”

12  oz  chicken, cut in 1″ slices
2  Tbsp soy sauce
1  Tbsp honey
1  Tbsp sherry
1  tsp cornstarch
1/2  tsp five-spice powder
oil for stir-frying
2  tsp ginger, fresh or crystallized, minced or grated
4  cloves garlic, sliced or minced
2  med onions, cut into thin wedges
2  med zucchini, halved & sliced
cooked rice

  1. Stir soy sauce, honey, sherry, cornstarch & five-spice powder together.
  2. Pour oil into skillet or wok to coat lightly. Preheat over med-high heat.
  3. Stir-fry ginger and garlic for 15 seconds.
  4. Add onions, stir-fry for 3-4 minutes, or until crisp-tender. Remove from pan.
  5. Add zucchini, stir-fry for 3-4 minutes, or until crisp-tender. Remove from pan.
  6. Add chicken, stir-fry for 2-3 minutes, or until no longer pink. Push to edge of pan.
  7. Stir sauce & add to center of pan. Cook & stir until thick & bubbly.
  8. Return onions & zucchini to pan. Stir all ingredients together to coat with sauce. Cook & stir for 1-2 minutes more or until heated thru.
  9. Serve with rice.
  • This is good using a chili-flavored oil for stir-frying.
  • You can substitute other vegetables for the zucchini.

Coconut Shrimp Curry

adapted from “Coconut Shrimp with Garlic” in Better Homes and Gardens’ “Fast & Simple Stir-Fry”
When I tasted this recipe it reminded me of the flavors in the Green Curry at my favorite Thai restaurant, so I added green curry paste and oh, my!

1 lb shrimp
3/4  cup coconut milk
2 Tbsp fish sauce or 1 Tbsp soy sauce
1/2  tsp pepper
1-2 tsp green curry paste, to taste
4 cloves garlic, minced
12 oz asparagus, cut in 1″ pieces
cooked rice
2 Tbsp cilantro or parsley, optional


  1. Mix coconut milk, fish or soy sauce, pepper & curry paste. Set aside.
  2. Pour oil into skillet or wok to coat lightly. Preheat over med-high heat.
  3. Add asparagus, stir-fry for 3-4 minutes or until crisp-tender. Add garlic, stir-fry for 15 seconds. Remove vegetables from pan.
  4. Add half the shrimp to the pan. Stir-fry for 2-3 minutes or until opaque. Remove from pan, repeat with remaining shrimp.  Return all shrimp to pan.
  5. Stir coconut milk mixture & pour over shrimp. Cook & stir until bubbly.
  6. Return vegetables to pan. Cook & stir for about 1 minute or until heated through.
  7. Serve with rice. Cilantro can be stirred into the rice if desired.
  • Start with a small amount of green curry paste, you can add more after tasting the sauce.
  • You can substitute sliced chicken breast for the shrimp.
  • You can substitute other vegetables.  My favorite is snow pea pods, but frozen Asian vegetable mixes work well, also.

Crab Cakes with Wasabi Caper Sauce

adapted from Gourmet Magazine March 2005

2/3  c mayonnaise
4 Tbsp capers, chopped finely
1-4 tsp wasabi paste, to taste

2 eggs
1 1/2  Tbsp mayonnaise
3/4  tsp Chinese hot mustard
2 Tbsp green onions, minced
1 tsp ginger, minced
1 lb crab meat
1 1/2  c  panko

oil for frying


  1. Mix 2/3  c mayo, capers & wasabi.  Chill until ready to use.
  2. Whisk eggs, 1 1/2  Tbsp mayo, & mustard.
  3. Stir in onions, ginger & 3/4  cup panko.
  4. Stir in crab meat.
  5. Divide into 8 parts & shape each into 1″ thick patty.  Coat with remaining panko.
  6. Chill in refrigerator for 1 hour or freezer for 15 minutes.
  7. Fry in 3/4″ deep hot oil until golden brown, turning once.  Drain & serve with sauce.
  • The original recipe included 1/2 red bell pepper, finely chopped – I omit this. You can add them if you like.  They also used leeks instead of green onions.
  • Trader Joe’s has a great canned crabmeat in the deli section – good price & nice chunks of meat.