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Gabri

@shecancookstuff

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@gabrisummerkim

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the most elite breakfast:
papaya + greek yogurt + almond butter + granola + banana and strawberry by @shecancookstuff

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5 years ago

my mom taught me how to make Korean bulgogi🫢assembled w a homegrown perilla leaf, white rice, sliced cucumbers, and sautéed korean zucchini!!

recipe:
THINLY sliced ribeye or beef tenderloin

for the marinade- sesame oil, soy sauce, brown sugar/coconut sugar, chopped and peeled ginger, garlic cloves, golden kiwi (i chose kiwi since it was on hand) OR pear (traditional way), if you want it spicy, add a touch of gochuchang

put all of these ingredients in a food processor to blend it into a smooth consistency. i measure everything with intuition 😂 but taste as you go with a little more/ less of soy sauce to brown sugar ratio to strike that sweet salty balance. coat the meat with the marinade, then add sliced white onion on top, green onion, and sesame seeds on top.

the golden kiwi or pear in the marinade is essential, the acid of these fruits tenderizes the meat so nicely by @shecancookstuff

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4 months ago

things i’ve made recently that i would definitely repeat again if anyone needs some meal inspo🙃

seafood paella, ground beef tacos w a lime cilantro slaw and pickled onions, eggs w homemade pesto, loaded sweet potato, spaghetti w italian sausage + peas + white wine + black pepper, miso cod w rice, butter rice w garlic shrimp, homemade vietnamese spring rolls, spaghetti w cherry tomato sauce, pepper crusted salmon w a ginger salad, and angel hair pasta w homemade pesto + cherry tomato reduction

the okinawa sweet potato + ground beef + kimchi + side of avocado is frequently in my weeknight rotation. the combination never misses 🥲 by @shecancookstuff

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5 months ago

Pho 💋💋
it’s a bit of work, but it’s so much better made at home

broth:
after boiling beef bones, beef brisket, and marrow bones for 5 mins, rinse and simmer in a large pot of water for 3-4 hours with a lid on with 2 whole sweet onions chopped in 1/2, daikon (not typical in pho broth but such a good addition, large pieces of ginger, and spices (star anise, cinnamon, cardamom, clove, coriander). skim impurities off the top as they accumulate and discard.
remove bone-in brisket pieces, then simmer broth uncovered for 40 mins
strain the broth, throw out bones and remains of spices. add fish sauce, salt, and palm sugar.

cook rice noodles and place at bottom of bowl with thin, uncooked brisket slices on top that will cook as you pour the broth on. garnish with bean sprouts, thai basil, cilantro, lime wedges, white onion, & green onion to garnish. side of sriracha too 🔥🔥🔥 by @shecancookstuff

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8 months ago

Peruvian chicken!! split chicken breasts w chimichurri , red cabbage salad with cucumber, + butter quinoa/brown rice.
Also, cook the split chicken breasts at 380 for 35 minutes and finish it on a high broil for 5 minutes to get it extra crispy
@laurenkim___ said it was her favorite thing i’ve made so far🥹💙💙💙 by @shecancookstuff

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8 months ago

Hiii ♡⸜(ˆᗜˆ˵ ) what ive been eating/drinking in the morning lately🤞🤞🤞
also, before everything i down a large glass of lukewarm water!! by @shecancookstuff

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9 months ago

my favorite salmon bowl!!
-salmon: broil on high in olive oil, lemon, paprika, honey, salt, pepper, garlic powder
- jasmine rice cooked in bone broth & ghee
- arugula
- cucumber
- broccolini sautéed in garlic, salt, pepper
- my fav green sauce (added green onion to this batch)
- crushed red pepper cause we like it spicyy 🥲
yummm by @shecancookstuff

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9 months ago

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9 months ago

The most addictive green sauce i make that i always have on hand. it spices up any basic dinner and can be added to anything and everything. flavor resembles chimichurri but distinct and better imo🙂‍↕️

method: toast cashews or walnuts in oven at 375 for ~8 minutes. throw in garlic cloves, salt, juice of one lemon, splash of red wine vinegar, dash of honey, and i had some leftover apple in the fridge and it made it even better. combine in food processor until smooth. then add one large batch of curly leaf parsley and pulse until everything’s integrated. and that’s it…

add water to thin it out if need be, crushed red pepper for some spice, and sun dried tomatoes are really good in it too. it’s insane and so versatile.

also last two pictures depict the horrific incident yesterday that is apparently a rite of passage for any aspiring chef 😂😂 i chopped a chunk of my left thumb off while making dinner and passed out 😂😂 and now i have to wear this thing on my thumb that looks so odd.. but we good i feel like i just gained 1000000 cooking XP by @shecancookstuff

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9 months ago

Spicy cherry tomato pasta 😍😍 my favorite. using fresh cherry tomatoes and reducing them will always taste superior imo compared to tomato paste or a can of sauce. it’s not that much more work and so worth it

Recipe: dice a whole sweet onion and 1/2 red onion or a shallot (did not have a shallot on hand). sauté on a sauce pan w a knob of butter.

when onions are mostly translucent, add minced garlic, then add your box of cherry tomatoes (the more ripe they are the sweeter the sauce). cook on medium low until the tomatoes are super soft (you’ll know when the skin starts to peel off and they start to smush when stirred around).

transfer all this to a food processor and blend.
meanwhile, cook your ground beef or meat of choice on the pan. once cooked through and finely separated, pour the sauce over.
add a splash of heavy cream, a squeeze of lemon or white cooking wine to add depth and lift the whole thing, calabrian chile paste, and a drizzle of honey. salt to taste.

cook pasta of choice and add 1-2 minutes less of cooking time to ensure noodles stay al dente since they will cook a bit in the pan after being transferred. add a splash of pasta water to thin out the sauce if needed.
🔥🔥🔥 by @shecancookstuff

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10 months ago

Prime ribeye roast with au jus for christmas 🫨
5.5 lb prime ribeye with rosemary, garlic, & thyme

generously salt and pepper the night before, massage the seasoning in. lightly coat with garlic powder if desired. after seasoning it, tie the ribeye with twine like so to keep the meat condensed and prevent flattening then put in a ziploc bag to marinate in the refrigerator overnight.

morning of, take the meat out and let it sit for 30 mins or until it gets to room temperature. put it on a rack with a pan underneath to catch drippings for au jus sauce (put chopped carrots, onion and celery underneath as well as a drizzle of oil) before putting in oven for 2 hours at 225 degrees until temp reaches ~115 give or take a few degrees.
remove from oven, let it rest for 30 mins.
while it rests the internal temperature will rise. once reaches 129 degrees which is a little below med rare, coat it with a rosemary/thyme compound butter that you can make by massaging high quality butter with herbs, garlic, and sea salt. after coating with butter,
sear at 500 degrees for 7 mins to finish it off and get a crispy outside(reverse seared it this time). then let it rest and serve when it reaches 133-135 degrees which is standard med-rare

au jus: take the drippings and veggies from underneath the roast and put it in a small saucepan. eyeball chicken broth, worcestershire sauce, red wine and any additional salt/seasoning to taste, then strain into a bowl for the best sauce ever

This hit. i’m so full by @shecancookstuff

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10 months ago

Thai green coconut curry with crispy salmon and jasmine 🍚 !!! this might be one of my favorite dinners now

coconut curry:
dash of avocado oil on sauce pan medium heat. pour 1/2 can of coconut milk on pan, add 2 tbsp green curry paste once the milk starts to boil. stir until thickened. once thickened to a more paste like consistency, add other half of coconut milk and 1 cup low sodium chicken broth. add 1 to 2 tbsp of fish sauce, 2 tbsp coconut palm sugar (i eyeballed this add more or less to taste), and the juice of one small lime. add chopped thai chilis and your vegetables of choice in matchstick form (i chose zucchini and carrots). and IMPORTANT don’t overcook the vegetables— depending on how thick of the cut, time it intuitively when you add it to the curry. then let everything simmer for a bit and let the flavors come together ✨✨✨and garnish with cilantro at the end it brightens the whole thing

crispy salmon: i found the best way to get super crispy salmon that’s tender on inside. make sure salmon is 100% completely dry— helps to season with salt THEN pat it dry bc salt draws out moisture). heat stainless steel pan to medium and coat the bottom w a neutral oil. once oil starts to smoke and dance, place salmon on SKIN SIDE DOWN. then don’t touch it. let it cook until you see the edges raise and the skin browning to the color you desire. then flip to other side, lowering the heat to med low at to get internal temp to desired doneness- probably a couple mins for thinner cuts. once cooked through, place on paper towels to soak up any extra grease

cooked jasmine rice in chicken broth which was so good. plate salmon on top, pour the curry and veggies on, serve w a lime if you’re like me and voila 🥹 by @shecancookstuff

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10 months ago