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Chef Julie Yoon
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BITS & PIECES: SEASON 1 ECOOKBOOK
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ENTREE
All ENTREE
Curry Chicken Pot Pie
Korean Mapo Tofu (마파 두부)
Tuna Gimbap (참치 김밥)
Spicy Chicken Stir-Fry (Dakgalbi: 닭갈비)
Korean Royal Barbecued Pork (Maekjeok : 맥적)
Bulgogi Glazed Salmon with Goguma Puree (and Mustard Greens)
Bulgogi (Marinated Korean Beef BBQ)
Asian Lettuce Wraps
Marinated Flank Steak with Corn, Asparagus, and Tomato Salad
Chicken Koftas with Couscous
Homemade Skillet Pizza
Chicken Teriyaki {at home}
Salmon with Quinoa and Asparagus
Beef Stew with Buttered Noodles
Thanksgiving Dinner for Two
Fish Tacos with Fresh Salsa
Steak and Scallion Stir Fry
Spaghetti Squash with Easy Meat Sauce
Mussels in White Wine Sauce
Bacon Wrapped Chicken with Acorn Squash Salad
Chopped Kielbasa Stir-Fry
Kielbasa and Potatoes Skillet
Chicken with Chickpeas and Arugula
Baked Chicken Legs with Tomato Salad
Julie’s California Kimbap
Beef Kimbap
Chicken with Tomatoes and Dill
Pork Chops with Balsamic Apples
Maple Chili Rotisserie Chicken
Wasabi Edamame Fish Tostadas
Crispy Glazed Salmon
Salmon Wrapped in Rice Paper
Spicy Fish Tostadas
Crepe Monsieurs
