1Prepare Optional ingredients if desired:
Thin Slice beef and/or radish (about 1/8 inch thick).
Note: Partially freezing the beef will make it easier to slice.
Cut chives into 1 inch lengths.
Slice peppers in thin slices from top to bottom.
2Wash bean sprouts and remove any remaining roots.
3Cut scallion/onion into 1/2 inch sections with a diagonal cut.
4Slice garlic cloves in half from top to bottom.
5In a large pot, add salt, anchovies, and dried kelp to water and bring to a full boil over high heat.
Remove anchovies and kelp from broth and discard.
6Add garlic, and any or all of the optional ingredients to pot.
Return to boil, reduce heat to medium and cook for two minutes.
7Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for one more minute.
8Remove from heat, add green onion/scallion and sprinkle with sesame seed.
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
This hearty black bean soup studded with crispy chorizo will quickly find a place in your recipe rotation. IT is easy to double and the perfect make-ahead: Freeze in individual portions and pull out what you need for a satisfying dinner or last.
This simple cold-weather soup is an easy go-to when you crave comfort—creamy and full of body, yet not as heavy as other dairy-based soups. The golden color of the broth comes from the sautéed onion and carrot.
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.