PALATEZ

Meal Type: Lunch

  • Black Bean Noodles

    Prep Ingredients (Time: 0-15 minutes): Cut 200g pork belly into 1/2-inch cubes. Peel and dice 2 cups Korean radish, 1 cup potato, 1 cup zucchini, all into 1/2-inch cubes. Chop 1 onion. Make cucumber matchsticks for garnish.

    Fry Black Bean Paste (Time: 15-17 minutes): Heat wok or large pan over medium. Add 2 tbsp vegetable oil. Add 1/2 cup chunjang (black bean paste). Stir-fry 2 minutes until fragrant and slightly darkened. Remove to bowl.

    Cook Pork (Time: 17-22 minutes): In same wok, add pork. Stir-fry 5 minutes until browned and fat renders.

    Cook Vegetables (Time: 22-27 minutes): Add all diced vegetables. Stir-fry 5 minutes until slightly softened.

    Combine and Simmer (Time: 27-37 minutes): Return black bean paste to wok. Add 2 cups water. Bring to boil, reduce heat, simmer 10 minutes.

    Thicken Sauce (Time: 37-39 minutes): Mix 2 tbsp potato starch with 1/4 cup water. Stir into sauce until thickened (about 1 minute).

    Cook Noodles (Time: 39-43 minutes): Cook 400g fresh jajangmyeon noodles in boiling water 3-4 minutes until chewy. Drain.

    Serve (Time: 43-45 minutes): Divide noodles between bowls. Top with sauce and cucumber matchsticks. Mix thoroughly before eating.

  • Cold Buckwheat Noodles

    Make Broth (Time: 0-4 hours + chilling): Simmer 1kg beef bones in 8 cups water 4 hours. Strain, chill until cold. Season with 1 tbsp salt, 1 tbsp sugar, 2 tbsp vinegar. Chill at least 2 hours.

    Prepare Toppings (Time: 4 hours 0-10 minutes): Slice 1/2 Asian pear and 1/2 cucumber into thin matchsticks. Slice 1 boiled egg. Thinly slice 100g cooked beef.

    Cook Noodles (Time: 4 hours 10-15 minutes): Cook 300g buckwheat naengmyeon noodles according to package (usually 3-4 minutes). Rinse under cold running water until completely cool.

    Assemble (Time: 4 hours 15-20 minutes): Place noodles in bowls. Add ice cubes. Pour cold broth over. Arrange pear, cucumber, beef, and egg on top.

    Serve (Time: 4 hours 20-25 minutes): Serve with mustard and vinegar on side. Mix before eating.

  • Knife-cut Noodle Soup

    Make Dough (Time: 0-40 minutes): Mix 2 cups flour, 1/2 cup water, 1/2 tsp salt. Knead 10 minutes until smooth. Rest covered 30 minutes.

    Make Broth (Time: 40-60 minutes): Simmer 8 cups water with 10 dried anchovies and 1 piece kelp for 20 minutes. Strain.

    Prepare Vegetables (Time: 60-65 minutes): Slice 2 zucchini, 1 potato, 1 onion. Mince 4 garlic cloves.

    Sauté (Time: 65-70 minutes): Heat pot, add 1 tbsp oil. Sauté 200g chicken or clams with vegetables 5 minutes.

    Simmer Broth (Time: 70-80 minutes): Add broth to pot. Simmer 10 minutes.

    Cut and Cook Noodles (Time: 80-87 minutes): Roll dough thin on floured surface. Cut into noodles with knife. Add to pot, cook 5-7 minutes until floating.

    Season and Serve (Time: 87-90 minutes): Season with 2 tbsp soy sauce, 1 tsp sesame oil. Serve hot.

  • Spicy Cold Noodles

    Make Sauce (Time: 0-5 minutes): Mix 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp sesame oil, 1 minced garlic clove.

    Prepare Vegetables (Time: 5-10 minutes): Julienne 1/2 cucumber and 1/2 carrot. Soak in ice water 5 minutes, drain.

    Cook Noodles (Time: 10-15 minutes): Cook 300g somyeon (thin wheat noodles) 3-4 minutes until al dente. Rinse under cold water, drain well.

    Combine (Time: 15-20 minutes): Toss noodles with sauce until evenly coated.

    Serve (Time: 20-25 minutes): Top with vegetables, boiled egg halves, sesame seeds. Serve immediately.

  • Kimchi Fried Rice

    Prep Ingredients (Time: 0-5 minutes): Cut 1 cup kimchi into small pieces, reserve juice. Dice 100g spam or pork, 1/2 onion, 2 green onions.

    Sauté Meat (Time: 5-8 minutes): Heat pan with 1 tbsp sesame oil. Sauté spam and onion 3 minutes.

    Add Kimchi (Time: 8-10 minutes): Add kimchi, stir-fry 2 minutes.

    Add Rice (Time: 10-15 minutes): Add 2 cups day-old rice, breaking up clumps. Add 1 tbsp gochujang, 1 tsp soy sauce, kimchi juice. Stir-fry 5 minutes.

    Fry Egg (Time: 15-17 minutes): Push rice aside, fry 1 egg sunny-side up.

    Serve (Time: 17-20 minutes): Garnish with green onions and sesame seeds. Serve hot.

  • Korean Rice Rolls

    Prepare Rice (Time: 0-10 minutes): Cook 4 cups short-grain rice. While hot, season with 1 tbsp sesame oil, 1/2 tsp salt, 1 tsp sesame seeds. Mix gently, let cool to room temperature.

    Prepare Vegetables (Time: 10-30 minutes):

    Carrot: Julienne 1 carrot, sprinkle with salt, let sit 10 minutes. Squeeze out water, sauté in 1/2 tsp oil 2 minutes. Set aside.

    Cucumber: Julienne 1 cucumber, salt, let sit 10 minutes, squeeze dry.

    Spinach: Blanch 100g spinach 30 seconds, rinse in cold water, squeeze dry. Season with 1/2 tsp sesame oil and pinch of salt.

    Danmuji: Cut 100g yellow pickled radish into 1/4-inch thick strips.

    Prepare Protein (Time: 30-40 minutes):

    Eggs: Beat 3 eggs with pinch of salt. Cook in thin omelet in lightly oiled pan. Cut into strips.

    Bulgogi: Use leftover bulgogi or quickly sauté 200g beef with 1 tbsp soy sauce, 1 tsp sugar.

    Alternative: Use crab sticks or canned tuna mixed with mayo.

    Assemble (Time: 40-50 minutes):

    Place bamboo mat on counter with plastic wrap on top (optional).

    Place 1 gim sheet shiny side down on mat.

    Spread 3/4 cup rice evenly over gim, leaving 1-inch border at top.

    Arrange fillings horizontally across bottom third: egg, carrot, cucumber, spinach, danmuji, protein.

    Roll (Time: 50-55 minutes):

    Lift bottom edge of mat, roll over fillings tightly.

    Continue rolling, applying even pressure.

    Moisten top border with water, complete roll.

    Squeeze gently to shape.

    Finish (Time: 55-60 minutes):

    Brush roll with sesame oil.

    Cut into 1-inch pieces with sharp knife (wipe between cuts).

    Serve immediately or wrap in plastic wrap for later.

  • Tom Yum Goong (Spicy Shrimp Soup)

    1. **Prepare the broth:** In a medium-sized pot, bring 4 cups of chicken or shrimp stock to a rolling boil over high heat.2. **Bruise aromatics:** While broth heats, use the back of a knife or a pestle to lightly bruise the lemongrass pieces to release their essential oils. Similarly, lightly smash the galangal slices.3. **Infuse the broth:** Add the bruised lemongrass, galangal slices, and torn kaffir lime leaves to the boiling broth. Reduce heat to medium-low and let it simmer gently for 5-7 minutes to allow the flavors to fully infuse.4. **Add vegetables:** Increase heat to medium-high. Add the sliced mushrooms, shallot, and tomato wedges. Cook for 2-3 minutes until the mushrooms begin to soften.5. **Cook shrimp:** Add the shrimp to the pot. Cook for 2-3 minutes ONLY, or until the shrimp turn pink and opaque. Do not overcook, as they will become rubbery.6. **Season:** Turn off the heat. Immediately stir in the fish sauce, lime juice, and palm sugar. Taste and adjust the balance – it should be sour, salty, and slightly sweet. If using, add 1-2 tsp of chili paste for extra flavor.7. **Add final aromatics:** Add the crushed Thai chilies (adjust quantity for desired heat) and most of the cilantro leaves, reserving some for garnish.8. **Serve:** Ladle the soup into bowls, ensuring each serving gets shrimp, mushrooms, and aromatics. Garnish with remaining cilantro. Serve immediately while piping hot.

  • Pad Thai (Stir-Fried Rice Noodles)

    1. **Prepare noodles:** Place rice noodles in a large bowl. Cover with hot (not boiling) tap water and let soak for 25-30 minutes until pliable but still firm (al dente). Drain and set aside.2. **Make sauce:** In a small bowl, combine tamarind paste, fish sauce, palm sugar, oyster sauce, vinegar, and white pepper. Stir until sugar completely dissolves. Set aside.3. **Prep ingredients:** Have all ingredients ready by the stove (mise en place). Beat eggs in a small bowl. Prepare tofu, shrimp, garlic, shallots, bean sprouts, chives, and peanuts.4. **Stir-fry aromatics:** Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until smoking. Add garlic and shallots, stir-fry for 30 seconds until fragrant and starting to brown.5. **Cook protein:** Push aromatics to one side. Add tofu cubes and cook for 1-2 minutes until lightly golden. Add fresh shrimp and dried shrimp, cook for another 1-2 minutes until shrimp turn pink.6. **Cook eggs:** Push everything to the side of the wok. Pour beaten eggs into the empty space and let set for 10 seconds before scrambling. Cook until just set but still moist.7. **Combine noodles and sauce:** Add drained noodles and the prepared sauce. Using two utensils, toss and stir constantly for 2-3 minutes until noodles are tender and have absorbed the sauce. If noodles stick, add 1-2 tablespoons of water.8. **Add vegetables:** Add bean sprouts and garlic chives. Toss for another 30 seconds until vegetables are slightly wilted but still crisp.9. **Finish and serve:** Remove from heat. Transfer to serving plates. Top generously with chopped peanuts. Serve immediately with lime wedges on the side for squeezing.

  • Mixed Rice Bowl

    Prepare Rice (Time: 0-30 minutes): Cook 2 cups short-grain Korean rice in rice cooker or pot. For dolsot bibimbap, heat stone bowl over medium heat for 10 minutes, coat with sesame oil, add cooked rice, press down to create crispy bottom (nurungji).

    Prepare Vegetables (Time: 30-60 minutes):

    Carrot: Julienne 1 carrot into matchsticks. Sauté in 1 tsp oil with pinch of salt for 2 minutes until slightly softened but still crisp. Set aside.

    Zucchini: Julienne 1 zucchini, salt for 10 minutes, squeeze out water. Sauté in 1 tsp oil for 3 minutes.

    Spinach: Blanch 100g spinach in boiling water 30 seconds. Rinse in cold water, squeeze dry. Mix with 1 tsp sesame oil, 1/2 tsp minced garlic, pinch of salt.

    Bean sprouts: Blanch 100g bean sprouts 2 minutes. Season same as spinach.

    Mushrooms: Slice 4 shiitake mushrooms, sauté with 1 tsp soy sauce 3 minutes.

    Prepare Beef (Time: 60-65 minutes): Thinly slice 100g beef. Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 minced garlic clove, 1/2 tsp sesame seeds for 15 minutes. Sauté 3-4 minutes until cooked.

    Fry Egg (Time: 65-67 minutes): Cook sunny-side up egg with runny yolk.

    Make Sauce (Time: 67-68 minutes): Mix 2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tsp water, 1/2 tsp minced garlic.

    Assemble (Time: 68-75 minutes): Place rice in bowl. Arrange vegetables in separate sections. Add beef and egg in center. Serve sauce on side.

    Mix and Eat (Time: 75-80 minutes): Mix everything thoroughly before eating.

  • Green Curry (Gaeng Keow Wan)

    1. **Prepare ingredients:** Cut chicken into uniform pieces. Cut vegetables into similar-sized pieces. Measure out all ingredients and have them ready.2. **Fry curry paste:** Heat vegetable oil in a large pot or wok over medium heat. Add green curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate from the paste.3. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can (reserve the rest). Cook, stirring, for 2-3 minutes until the mixture becomes aromatic and slightly thickened.4. **Cook chicken:** Add chicken pieces and stir to coat with the curry paste. Cook for 3-4 minutes until the chicken is mostly white on the outside.5. **Add liquids:** Pour in the remaining coconut milk and chicken stock. Bring to a gentle simmer.6. **Add vegetables:** Add the harder vegetables first (eggplant and bell pepper). Simmer for 8-10 minutes until vegetables are tender but not mushy. If using zucchini, add in the last 3-4 minutes.7. **Season:** Stir in fish sauce and palm sugar. Taste and adjust seasoning – it should be salty, slightly sweet, and creamy.8. **Add final aromatics:** Add torn kaffir lime leaves, Thai basil leaves, and optional chilies. Stir and cook for 1 more minute to wilt the basil.9. **Serve:** Remove from heat. Serve hot with jasmine rice. Garnish with extra basil leaves if desired.