Korean Style Barbecue Tempeh over Noodle Salad

We all know my dislike for tempeh but this one I can actually do. I don't know if it was baking it in a marinade for an hour and a half or marinating it again in a rich Korean style barbecue sauce that did the trick. The result of doing this was that the usual taste of tempeh disappeared and was replaced with a sesame, slightly spicy flavor.

I also loved the udon noodle salad. I could eat a whole bowl of this alone. But do make sure when purchasing the kimchee that it is vegan. I had to go to two different Asian markets to find a kimchee that did not contain fish. I really need to learn how to make my own though. Maybe that's something I can accomplish in 2011.

This meal did take awhile to make, so my suggestion would be to make some of it ahead of time. I baked my tempeh the night before and that greatly did help to reduce the things I needed to do the day of.

Anyone else a big fan of Korean food?

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Serves 6

Korean Barbecue Sauce

* 2 tsp Spanish paprika

* 1/2 tsp cayenne pepper

* 3 Tb white miso

* 2 Tb toasted sesame oil

* 2 tsp sesame seeds

* 5 cloves garlic, minced

* 2 Tb peeled and minced fresh ginger

* 1/2 bunch scallions, white part only, minced

* 1/4 cup tamari

* 2 Tb unrefined sugar

* 1 cup vegetable stock or water

* 2 tsp cornstarch, dissolved in 1/4 cup water

Noodle Salad with Citrus and Kimchee

* 1 ( 16 ounce ) package rice vermicelli, or cooked soba or udon noodles

* 1 1/2 cups peeled and supremed orange, grapefruit, and lime segments

* 1 cup kimchee, drained and julienned

* 1 cup cucumber, peeled, seeded, and julienned

* 1 cup mung bean sprouts

* 1/2 bunch scallions, green part only, thinly sliced

* Juice of 2 limes

* 2 Tb tamari

* 1 tsp toasted sesame oil

Sautéed Baby Bok Choy

* 2 tsp vegetable oil

* 1/2 yellow onion, thinly sliced

* 1 clove garlic, minced

* 1 tsp peeled and minced fresh ginger

* 12 ( 2 to 3 inch long ) baby bok choy leaves, halved lengthwise

* 1/2 tsp salt

* 1/2 tsp toasted sesame oil

* Sesame seeds, toasted

* 1 recipe Baked Marinated Temeph ( see below )

* 2 Tb sesame seeds, toasted, for garnish

* 1/4 cup loosely packed fresh cilantro leaves, for garnish

* 1/2 cup peeled and supremed citrus segments, for garnish

Directions

To make the barbecue sauce

1. Place the paprika and cayenne pepper in a small bowl and mix in the white miso to make a Korean chile paste. ( Store refrigerated indefinitely. )

2. Heat the sesame oil and sesame seeds in a saucepan over medium heat. Toast the sesame seeds in the oil for 1 minute, stirring often.

3. Add four-fifths of the minced garlic, and the ginger and scallions. Saute for 2 minutes, or until starting to brown.

4. Add the Korean chile paste mixture, tamari, sugar, and stock. Simmer for 15 minutes.

5. Add the cornstarch slurry to thicken. Remove from the heat and add the remaining minced garlic. Let cool to room temperature. ( Store refrigerated for up to 2 weeks. )

To make the noodle salad

1. Bring 2 quarts water to a boil in a saucepan. Place the noodles in a large bowl. Cover with the boiling water and let sit for 10 minutes, or until al dente. Drain and let cool under cool water. Drain well.

2. In a large mixing bowl, combine the citrus, kimchee, cucumber, bean sprouts, scallions, cilantro, lime juice, tamari, and sesame oil. Add the rice noodles and toss well. Reserve until needed.

To make the bok choy

1. Place a skillet or wok over high heat. When very hot, add the oil, and then the onions, garlic, and ginger. Saute for 30 seconds, or until lightly browned. Add the bok choy and salt. Saute, tossing the mixture often, for 2 minutes, or until the bok choy just begins to wilt.

2. Add the sesame oil and sesame seeds, and toss. Transfer the bok coy to a platter. Keep warm.

To make the tempeh

1. Preheat the grill or broiler. Place the barbecue sauce in a large baking dish. Add the tempeh and cover with barbecue sauce. Marinate for 20 minutes.

Grill or broil the tempeh for 2 minutes per side, or until the sauce caramelizes on the tempeh.

Remove from the heat. Slice the tempeh diagonally into 1/2 inch wide pieces.

Baked Marinated Tempeh

Serves 6

Ingredients

* 1 cup dry red wine

* 1 quart vegetable stock or water

* 1/2 cup tamari

* 4 cloves garlic, minced

* 1 Tb Dijon mustard

* 1 tsp dried sage

* 2 tsp dried thyme

* 1/2 tsp ground nutmeg

* 1/4 tsp crushed red pepper flakes

* 2 tsp pure maple syrup

* 6 ( 4 ounce ) pieces tempeh

Directions

1. Preheat the oven to 350 F. Combine the wine, stock, tamari, garlic, mustard, sage, thyme, nutmeg and pepper flakes together in a bowl.

2. Place the tempeh in a baking pan and pour the marinade over the top.

3. Bake for 1 1/2 hours, or until the tempeh absorbs the marinade.