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I have a beef with deep frying the food. First of all – it´s a waste of oil. Second – it is unhealthy and third – it´s a lot of mess.
I’d like to introduce you to my family’s special kimchi soup recipe today. It’s called kimchiguk in Korean, is very easy to make and it’s a well-balanced “one pot meal” when served with rice. You get the vitamins and minerals from well-fermented kimchi , and protein from pork and tofu. It’s great for the winter: nutritious, warm, and satisfying. I don’t worry about making any other side dishes when I make kimchiguk . It’s so delicious that I don’t pay attention to anything else, I just keep eating the soup and rice until it’s done. : )
[Photographs: J. Kenji Lopez-Alt] Note: Chinkiang vinegar is a black vinegar that can be found in most Chinese grocers or online . When shopping for chili oil, look for a brand that contains chili sediment in the bottle, such as the Chiu Chow Chili Oil from Lee Kum Kee ( order online ), or make your own .
Instructions Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems.
In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.
Most vegetable stir-fries are a tad on the boring side, but not this one! This dish sings with so much flavor, you'll forget all about its amazing health benefits (plus it's vegetarian and vegan too!). Using a good stir-fry sauce one of the keys to creating a great veggie stir-fry; the other is in the stir-frying - knowing when to add what. At the same time, this recipe is pretty forgiving - you can add your own choice of vegetables, depending on what you have on hand.
SuJaeBi is a traditional Korean soup made with flour dough and vegetables. Since I posted many~~ spicy foods so far, I’ll show a non-spicy Korean dish. This dish shows that not all Korean foods are spicy. hehe… Today I will use kelp and anchovies for the broth, but you also use clams or kimchi (or other spicy seasonings.) I like SuJaeBi with clam the most, but I didn’t get the chance to make it this time.
There are two things in life that are almost impossible to bring back to their original status. One; the soggy noodles in the soup Two; a boyfriend who left you for another girl. Some food brings memories. My friend got really mad at me when I told her this Philosophy of physical changes in life.
Greetings all. Continuing our kool kitchen* trend, today’s recipe is for the crock pot. Don’t leave the crock on the counter keeping the kitchen warm all day.
I bet I am one of the rare Korean who sucked on “Math” at school. I don’t do well with numbers. Seeing unorganized numbers used to give me headaches and I am still mad at why cell phone numbers has to be 10 digits. However, when my 7th grade daughter asked a math homework question (the algebra!) I was sure I wasn’t that dumb.
Yuk Gae Jang is a hearty Korean soup that warms you from your lips to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yuk Gae Jang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it. Prep Time: 10 minutes Cook Time: 50 minutes
Mei Ling hard at work on her craft. Jianbing (煎饼) have long been a Chinese breakfast staple. With streets bustling in the early morning with vendors selling a true cornucopia of snacks, Shanghai's egg-based jianbing with crispy flat bread has become as popular with visitors as it is with locals.
Our recipe turns fried rice on its head, relying on a ton of fresh produce, considerably less rice, and a bit of oil for crisping it up The name says it all: One of the most nutritionally dubious staples (white rice) combined with the most treacherous technique (frying). The calorie counts are predictably stratospheric; even a small scoop used as a base for a stir-fry will run around 500 calories. More important, it contains little to no true nutrition. Our recipe turns fried rice on its head, relying on a ton of fresh produce, considerably less rice, and a bit of oil for crisping it up.
After trying Bulgogi Taco for the first time, I’ve been looking for other ways to prepare it here and there. I think one of the best things about bulgogi tacos is the sauce that goes with the tacos. I got to try some sauce using gochujang and mayo together and it was delicious. But this time, I tried to preserve the unique flavor of gochujang in the sauce I made for the tacos. The sauce was spicy, tangy, and delicious and went great with the tacos.
It was one of those days when I needed a clone–you know, someone to do the cooking while I did everything else that had to be done. Since science has yet to reach the point of providing me free kitchen help, I reached into my cabinet and pulled out the next best thing: The Crockpot. I rarely plan far enough in advance to use the crockpot, but for those times when I know I’ll be busy doing other things right before dinnertime, the crockpot is a must. The trouble yesterday was that my family had had their fill of the usual crockpot fare–soups and stews–and were ready for something else.