I fell in love with Korean food in Sedona while attending Level Two teacher training with Baptiste Yoga. Sedona Mago Retreat Center , run by the Tao Fellowship, has many employees and staff who hail from Korea. So its no surprise that its dining hall offered many Korean specialties like Gochujang, dried anchovies, and Kimchi (one of my favorites).
Before I boarded my flight back home, I ordered a copy of Quick & Easy Korean Cooking, and as soon as I got off the plane, I found the nearest Asian food market and stocked up on the basics needed to replicate the flavors I experienced in Sedona!
Before you get cooking, you’ll need to find these special ingredients (see pictures). You can buy online or travel to Halifax and buy at JJ Mart or Heiwa Oriental Market. No substitutions compare to the ingredients listed below, so its well worth the effort to snag em’.
For Noodles:
- Chinese Black Vinegar
- Sesame Oil
- Toasted Sesame Seeds
- Soy Sauce-or-Shoyu Sauce
- REAL buckwheat noodles
For Spicy Soybean Paste:
- Soybean Paste (Korean Miso)
- Korean Chili Paste (Gochujang)
- Korean Chili Flakes
If you take a road trip to Halifax, buy the book first, and then pick up everything they recommend on their “A List Ingredients” list!
Make the Spicy Soybean Paste
If you have a tooth for the savory, spicy, and slightly salty things in life, you’re gonna love this! I put this paste on my eggs, toast, and have even mixed it with cottage cheese (for real!). Note how there’s no additional salt in this recipe. That’s because the Soybean Paste itself is pretttttty salty.
Ingredients:
- 1/4 cup Soybean Paste (Korean Miso)
- 1/4 cup Korean Chili Paste (Gochujang)
- 1 heaping TB of Korean Chili flakes
- 1 clove of Garlic, chopped
- 1 TB Honey
- 1 TB Sesame Oil
- 1 TB Toasted Sesame Seeds (or to taste)
- 1 TB or more of Rice Vinegar (or to taste)
Method:
Combine all ingredients in a small bowl. Adjust seasoning if needed. If you have a sweeter tooth, add more honey. Like spice? Add more Chili flakes! Transfer to an airtight container and store in the refrigerator, where it should keep for about a month.
Make the Noodles!
Any veggies will do in this soup, but for seafood I like broccoli and carrots best. If you’re gluten intolerant, you can also make this dish using brown rice, or any other whole grain really.
Ingredients:
- 1 Quart Vegetable Broth
- 1 TB Sesame Oil
- 1/3 KG seafood chowder mix (containing scallops, whitefish, shrimp)
- 1 tsp Ginger powder
- 1/2 tsp Garlic powder
- 1 TB low-sodium Soy Sauce or Shoyu Sauce
- 1 LB fresh Broccolli, cut into 1″ pieces
- 2 Carrots, sliced at an angle, cut 1/8″ thick
- 500 G Buckwheat Noodles, cooked, rinsed with cold water, and set aside.
To Garnish
- 4 Green Onions, chopped, using all parts except roots.
- 1 Avocado, in 1″x 1/8″ slices
- Toasted Sesame Seeds
- Spicy Soybean Paste (see recipe Above)
- Chinese Black Vinegar
Method:
Add vegetable broth to a small saucepan, and warm up on low heat. Keep warm.
Cook your noodles (or other grain), and set aside.
Coat a sautee pan with the Sesame Oil over medium heat. Add seafood mix, and toss with the Ginger Powder, Garlic Powder, Soy (or Shoyu) Sauce, and cook until just tender—don’t overcook! Season to taste and set aside.
Place the carrot slices and broccoli pieces into a steaming basket in a saucepan. Steam until just tender, about 6 minutes. Set Aside.
Place 1/2 cup of the veggies and noodles into a soup bowl. Top with 1/4-1/2 cup seafood. Fill halfway up with the broth, and top with about a tablespoon of green onions, a few slices of avocado, and a teaspoon of sesame seeds. Season to taste with Spicy Soybean Paste and Black Vinegar! Best enjoyed with chopsticks.
