SMOKED SALMON ‘‘PIZZA,” TWO WAYS

Makes 2 appetizers.

Note: “This smoked salmon flatbread is an easy appetizer because you aren’t making a pie crust from scratch,” according to Naomi Imatome-Yun, author of “Cooking With Gochujang.” Here are two options, one fresh and the other fully cooked, which has more heat to it. Gochujang is red fermented Korean chili paste, available at Asian stores, such as United Noodles in Minneapolis.

• 1 9-by-12-in. lavash (flatbread)

• Olive oil, for brushing

• 2 tbsp. whipped cream cheese

• 2 tbsp. gochujang, room temperature (see Note)

• 1 tsp. fresh dill, removed from stems (reserving some dill leaves on stems for later)

• 1 tomato, sliced

• 4 oz. thinly sliced smoked salmon

• 1/2 red onion, thinly sliced

• Fresh pepper to taste

Directions

For the fully cooked version: Preheat oven to 375 degrees. Brush the lavash with olive oil on both sides. Combine the cream cheese, gochujang and dill off the stems. Spread the cream cheese mixture on top of the lavash. Layer the tomato, smoked salmon, onion and dill stems on top.

Bake for about 4 to 5 minutes, or until the sides of the lavash start to turn golden. Don’t bake too long or the crust will become too brittle. Season with fresh pepper to taste.

For the fresh version: Preheat oven to 375 degrees. Heat the lavash in the oven for 3 to 4 minutes, until the sides of the lavash start to turn golden. Combine the cream cheese, Gochujang and dill off the stems. Set aside.

Remove the lavash from oven and brush the top with olive oil. Spread the cream cheese mixture on top. Layer the tomato, smoked salmon, onion and dill stems on top. Sprinkle fresh pepper on top.

Nutrition information per serving:

Calories 327 Fat 21 g Sodium 705 mg

Carbohydrates 19 g Saturated fat 4 g

Protein 15 g Cholesterol 21 mg Dietary fiber 2 g

 

SOFT TOFU STEW

Serves 4.

Note: “Eating this bubbling hot stew of soft tofu is like being enveloped in a big, mama-bear hug. It’s warm, comforting, and is an instant mood-lifter,” Naomi Imatome-Yun writes in “Cooking With Gochujang.” “Called soondubu in Korean, this is another dish that you can make personal and easily adjust to your spice level and flavor preference. Many Korean people like their soondubu with pork and kimchi, and it is a fantastic combination. But most of the time I crave it with clams, kimchi and an anchovy base.” Gochukaru is a Korean red pepper powder. Gochujang is a fermented Korean chili paste. Both are available in Asian markets, such as United Noodles in Minneapolis. Uncoagulated tofu is usually sold in tubes, but you can use silken tofu if you can’t find the really soft version. Just slice it into small cubes and cook as directed.

• 1/2 lb. or 1 c. beef or pork, thinly sliced

• 1/2 tbsp. finely chopped garlic

• 1 tbsp. gochukaru (see Note)

• 3 tbsp. sesame oil

• 2 c. beef stock or water (or preferably anchovy stock)

• 1 tbsp. gochujang (see Note)

• 2 tbsp. soy sauce

• 3 c. uncoagulated tofu (see Note)

• 1 lb. unshucked clams or 1 c. shucked clams, rinsed

• 2 green onions, sliced

• 1 egg, optional

Directions

In a soup pot, stir-fry the beef, garlic and gochukaru in the sesame oil for about 5 minutes. Add the stock, gochujang and soy sauce to the pot. Bring to a hard simmer. Add the soft tofu and return to simmer. Add the clams and simmer until the clams are cooked (about 10 minutes), until they shrink or until the shells open (if using unshucked). Add the green onions and egg (if using) and take off heat.

Nutrition information per serving:

Calories 453 Fat 32 g Sodium 1,705 mg

Carbohydrates 8 g Saturated fat 8 g

Protein 34 g Cholesterol 62 mg Dietary fiber 3 g

 

BLOODY NARA

Serves 1.

Note: Shichimi togarashi is a Japanese seven-spice blend, available at Asian markets, such as United Noodles in Minneapolis, and at some local natural foods co-ops. From the restaurant Nara: A Japanese Robata in Kansas City, Mo.

• 2 oz. (1/4 c.) house-infused garlic-wasabi-pepper vodka (see below)

• 2 oz. Bloody Mary mix

• 1 tsp. soy sauce

• 1 tbsp. Sriracha sauce

• Splash of fresh lime juice

• 1 tbsp. shichimi togarashi, to rim the glass (see Note)

• Lime wheel and an olive, optional garnishes

Directions

To make infused vodka: To 1 (750-milliliter) bottle of vodka, add the following: 4 tablespoons wasabi, 2 tablespoons crushed peppercorns and 1 bulb crushed garlic; stir and allow to infuse for a week.

To make the drink: Pour 2 ounces vodka, Bloody Mary mix, soy sauce, Sriracha and lime juice into a cocktail tumbler and shake. Rim the cocktail glass with shichimi togarashi and pour drink in, then garnish with lime wheel and olive, if desired.

Nutrition information per serving:

Calories 154 Fat 0 g Sodium 629 mg

Carbohydrates 4 g Saturated fat 0 g

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g