Lemongrass Sauce & Marinade

Procedure:

• Prepare noodles using package directions
• Add Lemongrass Sauce & Marinade and mix well

Procedure:

• Prepare macaroni & cheese using directions on container
• Add Lemongrass Sauce & Marinade and mix well

Procedure:

• Bring water to a boil
• Add soy beans and simmer until heated through, about 2-3 minutes
• Drain soy beans well
• Combine Lemongrass Sauce and soy beans and toss well

Procedure:

• Heat oil in teflon pan over medium heat
• Add onions and saute until slightly wilted
• Add smoked pork and chili flakes & continue cooking for 3-4 minutes or until pork is cooked
• Add green onions and Lemongrass Sauce & Marinade and continue cooking for an additional 30 seconds, stirring to mix well
• Serve

Procedure:

• Place pork butt in one gallon Zip-loc bag, add Lemongrass Sauce & Marinade, and seal bag
• Move meat in bag to coat evenly with Sauce
• Marinate for 3 days, moving meat in bag after two days
• Cold smoke for 1 hour – 1 hour, 15 minutes
  • Remove meat from bag, drain, and place on pan (pan needs to fit in smoker)
  • Place in freezer 20-30 minutes
  • Place wood chips in metal container on bottom of smoker (if possible, place metal container of ice in smoker to keep smoker cool)
  • Place meat on a rack in smoker, making sure to leave sufficient space around the food for the smoke to circulate
  • Burn wood chips and close smoker; smoke 45 minutes – 1 hour (check wood chips intermittently and relight if necessary)
• Remove meat from smoker and store in new Zip-loc bag or airtight container; refrigerate or freeze and use when desired

Procedure:

• Season pork butt with salt and set aside
• Heat oil in a pot until lightly smoking and add pork
• Stir and lightly brown pork
• Add chicken broth to kochujang, stir to combine
• Simmer 10 to 12 minutes or until pork is tender
• Add kimchee and tofu and bring to a quick boil; remove from heat
• Pour 3 c of kim chee stew and ¼ c of Lemongrass Sauce & Marinade in a small pot; bring to a quick simmer
• Remove from heat and serve

Procedure:

• Lightly season pork with salt and pepper
• Brown in frying pan and drain excess oil
• Add water chestnuts, mushrooms, green onions, and Lemongrass Sauce & Marinade; cook and simmer over medium high heat for 4-5 minutes
• Remove from heat; taste and add more Lemongrass Sauce & Marinade if desired
• Spoon pork filling into lettuce, add cilantro if desired, wrap, and enjoy

uCook with flair option:

• Add deep fried long rice (1” pieces) to filling mixture

Procedure:

• Place short rib and ¾ – 1 c Lemongrass Sauce & Marinade in a Ziploc bag and marinate for 1-2 days
• Combine cabbage and salt and let sit for 20 minutes
• Rinse and drain cabbage and set aside
• In a small sauce pot, combine apple cider vinegar and sugar and bring to a quick simmer
• Remove from heat and pour over cabbage
• Toss and combine, cover, and refrigerate overnight
• Combine kim chee and drained pickled cabbage, mix well, and reserve
• Remove marinated short ribs from Ziploc bag
• Grill short ribs 2-3 minutes on each side
• Remove short ribs from hibachi and brush with ¼ c Lemongrass Sauce & Marinade
• Cut short ribs if desired and place on serving dish
• Serve with Kim Chee Slaw

Procedure:

• Marinate opah with ¼ c Lemongrass Sauce & Marinade overnight
• Heat teflon pan over medium heat
• Add oil to pan and sear opah for 1 minute on each side (adjust as needed for varying thickness)
• Remove opah from the pan and set aside
• Wipe pan clean
• Add Lemongrass Sauce & Marinade and butter to the pan
• Whisk over very low heat for 10-15 seconds or until butter is incorporated, then remove from heat
• Spoon sauce over opah and serve
• Fish options: nairagi, kajiki, ono, ahi, mahimahi, salmon, etc