Korean-Style Broccoli With Gochujang

4 broccoli crowns, snapped into smaller pieces
3 tsp gochujang
2 tsp sesame oil
2 tsp soy sauce
1 tbsp and 1 tsp rice vinegar
2 tsp minced garlic cloves
sesame seeds to garnish

Heat sesame oil in wok or deep frying pan on medium-low heat. Add garlic and broccoli and sauté for 4 minutes, stirring continuously.

Mix gochujang, soy sauce, and rice vinegar together in a bowl. Add the mixture to the broccoli and garlic and stir to coat.

Reduce heat to low and cover (with large plate if using a wok). Cook for 6-8 minutes, or until just fork tender. Stir again to coat broccoli in any remaining sauce in the pan.

Remove from pan, garnish with sesame seeds.

Korean Sesame Broccoli

1 pound broccoli
1 teaspoon salt
1 tablespoon sesame seeds roasted and crushed (note)
1 tablespoon sesame oil
1/2 teaspoon minced garlic
salt to taste about 1/2 teaspoon

Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut into small pieces.

Bring a large pot of water to a boil. Add the salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness.

Drain, and immediately shock in cold water to stop cooking. Drain well.

Combine the broccoli with the remaining ingredients, and toss well to evenly distribute the seasoning.

Penang Beef Curry

BRAISED BEEF
One 2-inch piece of peeled fresh ginger, thinly sliced
5 cilantro stems
3 garlic cloves
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 star anise pod
3 tablespoons soy sauce
1 tablespoon black soy sauce or 3/4 teaspoon soy sauce with 1/4 teaspoon molasses
2 teaspoons crushed rock sugar or turbinado sugar
Kosher salt 2 pounds hanger steak, cut into 1-inch cubes

PENANG CURRY
2 tablespoons vegetable oil
1 1/2 tablespoons Penang or red curry paste
1 cup unsweetened coconut milk
1 tablespoon Asian fish sauce
1 1/2 tablespoons freshly squeezed
lime juice
2 teaspoons sugar
Kosher
salt
Cilantro leaves

Wrap the ginger, cilantro stems, garlic, peppercorns, cloves and star anise in a cheesecloth bundle and tie with kitchen string.

In a large saucepan, combine 3 quarts of water with the spice bundle, both soy sauces, rock sugar and 1/2 teaspoon of salt and bring to a boil.

Add the steak cubes and simmer over moderately low heat, stirring occasionally, until the meat is tender, about 1 hour. Using a slotted spoon, transfer the meat to a plate. Discard the spice bundle and reserve the spiced broth for another use.

Meanwhile, in a large, deep skillet, heat the vegetable oil until shimmering. Add the curry paste and fry over moderately high heat, stirring, until the paste is fragrant and the oil is bright red, about 2 minutes. Add the coconut milk, fish sauce, lime juice and sugar and bring just to a simmer.

Add the steak cubes to the curry sauce and simmer over moderate heat, stirring occasionally, until the sauce is slightly reduced, about 5 minutes. Season with salt. Ladle the beef curry into bowls and garnish with cilantro leaves. Serve with steamed rice and lime wedges.

Make Ahead: The beef curry can be covered and refrigerated for up to 2 days. Reheat gently before serving.

Singapore Noodles with Pork and Broccolini

2 tablespoons canola oil
2 large shallots, finely chopped
2 garlic cloves, minced
1 pound ground pork
1 tablespoon light brown sugar
1 1/2 tablespoons Chinese black bean sauce
4 dried hot chiles 2 teaspoons Maggi sauce or soy sauce
2 teaspoons Asian fish sauce
1 1/4 cups low-sodium chicken broth
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 tablespoon sambal oelek (hot chile sauce)
1 pound Chinese broccoli
1 pound fresh Chinese egg noodles, linguine or spaghetti
1/2 pound Chinese roast pork, thinly sliced
1 scallion, thinly sliced

In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.

In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.

Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.

Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.