Moons Korean Teriyaki Sauce Food

SHANGHAI NOODLES

Steps:

• Cook pasta according to package directions;drain.
• Heat oil and sesame oil in skillet.
• Saute cabbage and green onion for about 5 minutes.
• Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.

TERIYAKI SAUCE

Steps:

• Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
• Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.

TERIYAKI SAUCE

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

MOON'S KOREAN TERIYAKI SAUCE

Steps:

• Put vegetable oil in a saucepan and heat.
• Add garlic and onions and cook 1-2 minutes.
• Add remaining ingredients and bring to low boil.
• Allow to cook 10-15 minutes, strain and cool.

KOREAN CHICKEN TERIYAKI-YANGNYOM TAK

Steps:

• Cut the chicken thighs in to bite size pieces, set aside.
• About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
• Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
• Marinate meat for at least 1 hour.
• Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
• Serve with steamed rice.
• Enjoy.

LAURA MOON'S CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, lean meat in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, wine, tomato paste and beef broth.
• Season with chili powder, cumin, dill, cayenne pepper, coriander and salt.
• Stir in carrots, 2 cans of the beans and hot chile peppers.
• Reduce heat to low, and simmer for 2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
• Top with sour cream and cheese if desired!