Walter the Educator's Little Korean Recipes Cookbook

By Walter the Educator

When you need to make the best food, Walter the Educator's Little Cookbooks got you covered! Collect them all at WaltertheEducator.com. Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and the son of a disabled war vete

• Language: English
• Publisher: Silent King Books
• Release date: Sep 19, 2023
• ISBN: 9781088004937

Walter the Educator

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and he is the son of a disabled war veteran. "Walter the Educator" shares his time between educating and creating. He holds interests and owns several creative projects that entertain, enlighten, enhance, and educate, hoping to inspire and motivate you. Follow, find new works, and stay up to date with Walter the Educator™ at WaltertheEducator.com.

Book preview

One

Walter's Korean Bibimbap Stuffed Bell Peppers

Ingredients:

4 large bell peppers (any color)

1 cup cooked rice (preferably short-grain rice)

250g ground beef or chicken

1 carrot, julienned

1 zucchini, julienned

1 cup spinach, blanched and squeezed dry

4 shiitake mushrooms, sliced

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

Salt and pepper to taste

Sesame seeds for garnish

Optional toppings: fried egg, kimchi, sliced green onions

Instructions:

Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Place them in a baking dish and set aside.

In a large skillet, heat the vegetable oil over medium heat. Add the ground beef or chicken and cook until browned and cooked through. Drain any excess fat.

Add the minced garlic to the skillet and cook for another minute. Then, add the sliced mushrooms, carrot, and zucchini. Stir-fry for 2-3 minutes until the vegetables are slightly softened.

Add the blanched spinach to the skillet and season with soy sauce, sesame oil, salt, and pepper. Cook for another minute until well combined. Remove from heat.

Fill each bell pepper with a layer of cooked rice, followed by the vegetable and meat mixture. Press down gently to pack the filling.

Cover the baking dish with foil and bake for 25-30 minutes, or until the bell peppers are tender.

Remove from the oven and let them cool slightly. Garnish with sesame seeds and optional toppings like a fried egg, kimchi, or sliced green onions. Serve hot and enjoy!

This unique twist on a classic Korean dish combines the flavors of bibimbap with the fun presentation of stuffed bell peppers. It's a complete meal in itself and perfect for a hearty dinner. Feel free to customize the recipe by adding your favorite vegetables or protein. Enjoy!

Two

Walter's Korean-inspired Bulgogi Tacos

This fusion dish combines the flavors of traditional Korean bulgogi with the convenience and versatility of tacos. Here's how you can make it:

Ingredients:

1 pound thinly sliced beef (such as ribeye or sirloin)

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon grated ginger