Beef Bulgogi Recipe at Epicurious photo by CIA/Keith Ferris yield Makes 4 portions For authentic flavor and texture in this dish, the meat should be sliced very thinly. To firm up the steak and make it easier to slice, place it in the freezer for 30 minutes to 1 hour first, and use a very sharp knife. Preparation In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. In large skillet over moderately high heat, heat oil. Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoon hot bean paste.
Kimchi Fried Rice Recipe The great thing about this dish is that it is so easy to make! As long as you've got kimchi, rice, oil, and some salt, there's no messing up! Another great thing about this dish is that you can add almost anything you want, and it will still taste wonderful. It's a great idea for getting rid of various vegetables from the fridge. I love my foods especially spicy, because I think that spice gives everything a nice kick, so I went ahead and added in some chili oil (this step is definitely optional). My boyfriend loves peas, so I threw some of those in as well. Cooking Directions: Heat oil in a large frying pot, and throw in spam and hot dogs. Mandu (Dumplings) recipe Ingredients 1 cup of ground pork2 cups of ground beef2 cups of chopped buchu (Asian chives)4-5 soaked Shiitake mushroomshalf onionhalf package of tofu3 cloves of minced garlicsaltsugarsesame oilvegetable oilfish sauceegggreen onionmandu skins (60 discs) Make filling: Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Now we’re ready to make mandu. Put some of the filling mixture into the center of a mandu skin.Use your fingertips to apply a little cold water to one edge of the skin. For mandu soup: In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion.
Slow Cooker Coconut Thai Curry Chicken Breasts Recently I have had some friends ask about simple ways to start eating healthier all week. They don’t all have time to cook every night, may be on a limited budget, are cooking for one, and/or don’t have conventional kitchens. However no matter what the situation, I always have the exact same recommendation. Buy a slow cooker and make a big crockpot meal every Sunday that you can eat throughout the week for quick healthy lunches and dinner. Not only will it provide a welcome home-cooked meal, it’s affordable and usually takes zero cooking knowledge. Today’s recipe for Slow Cooker Coconut Thai Chicken is one that is perfect for that situation. Slow Cooker Coconut Thai Curry Chicken BreastsServings: 8Serving Size: 1/8 recipeNutritional Info: 199 calories, 7.8g of fat, 8.9g of carbohydrates, 1g of fiber, 34g of protein, Sugars: 3.6gWeight Watchers® PointsPlus®: 5 * Ingredients Instructions * PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Curry Udon | Noodle Recipe By: NamiOn: February 13, 2012 Curry Udon has been a popular menu item in Japan for a long time but still not so well known yet in the US. No worries, nowadays you can buy a box of Japanese Curry Roux at many American supermarkets. It’s very tasty so I hope you try Japanese curry if you haven’t tried it before. Japanese curry when compared to Thai or Indian curry is much thicker and the spices are milder. Some people do make curry roux from scratch and that’s definitely on my to-make list. Since I won’t be posting tomorrow, I’d like to say Happy Valentine’s Day to all my dearest readers. If you missed my posts last week, I have super easy and quick chocolate desserts that you can surprise the special someone in your life with: Nama Chocolate (Homemade Chocolate) and Chocolate Covered Strawberries. Today I’m guest blogging at Jen’s blog Smoky Wok (formally known as Tastes of Home). If you’ve never heard of Smoky Wok, I’m really delighted to be able to introduce you to this great blog.
Slow Cooker Korean BBQ | Courtesy Of Chef #364735 Recipes | - User recipe Ingredients View the great selection of wines we've chosen to complement this recipe. Hide this message 1.50 lbs pork0.75 A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup soy sauce0.75 A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Use imperial measurements Method How to make Slow Cooker Korean BBQ Mix everything together, put into crockpot on low for 8 hours. (Courtesy of Food.com)
Korean Kimchi Pancake Recipe - Recipe for Kimchi Jun (Kimchee Jeon) This kimchi pancake recipe is a great use of leftover kimchi and is very easy to make. Kimchi Jun works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes with the addition of other vegetables, meat, or seafood. If you are going to be using the ready-made batter available at Korean and other Asian groceries, see the bottom note for directions. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 2 cups flour 2 eggs, beaten 1.5 cups water 1-2 cups of chopped cabbage kimchi (baechu kimchee), depending upon how spicy and crunchy you like your pancake1 tsp salt Oil for cooking Preparation: Mix all ingredients together and let sit for about 10 minutes. *You can also make these using the ready-make “Korean Pancake Batter” (Buchimgae) from the Korean of Asian grocery store.
Butternut squash porridge (Hobakjuk) recipe The recipe for Hobakjuk needs only a few ingredients. But making the small rice cake balls takes some time. I recommend you make the rice cake balls with your family members or friends together. Whenever I make this porridge, I remember my grandmother and my family members. We all made the rice cake balls together. I miss them and all of us who had a great time while making the rice cake balls! Ingredients 2 or 3 small butternut squash, water, salt, sugar, sweet rice flour. How to prepare butternut squash: Wash the exterior of the butternut squashes in cold water.Cut the squash in half lengthwise and remove the seeds and stringy stuff with a spoon. Place the butternut squash in a large pot. Make rice cake balls: Boil some water.Make rice cake dough by mixing 2 cups of sweet rice flour, ¼ ts salt, and ¾ cup of hot water. *tip: to prevent the dough from getting dried out, always wrap the dough in plastic wrap while you are making the rice cake balls Let’s make porridge! Yayee!
Gotgamssam (Walnuts wrapped in persimmons) recipe Hi everybody! I’m so excited to introduce you to a Korean dessert (or snack) called gotgamssam. You need only 2 ingredients: gotgam (dried persimmons) and hodu (walnuts)! I think this is a record for the fewest requirements needed to make one of my recipes. If someone asks me what else they need, I would say “strong fingers,” because you’re going to need to squeeze the wraps tightly to press the walnuts into the soft persimmons. Dried persimmons are delicious by themselves, but if you feel like making a special dessert or snack for yourself or your guests without spending too much time preparing them, gotgamssam will be a perfect choice. The heart-shaped dried persimmons that I use in this video are sold at a Korean grocery store. If dried persimmons are not available in your area, you can use dried apricots. If you like persimmons, check out my dessert persimmon punch (“Sujeonggwa“) recipe. Enjoy the recipe! Ingredients: Directions: Slice open the persimmons by slitting the sides.
Sweet pancakes with brown sugar syrup filling (Hotteok) recipe Hotteok is a flour dough pancake filled with sugar syrup inside. It’s one of the most popular street snacks in Korea. Ok, now it’s time for me to release my hotteok recipe! I used to make hotteok for my children. A glass of milk and hot hot hotteok with sizzling golden syrup! I make hotteok for myself and my friends these days. I sometimes miss the old times. Serve or eat hotteok right after you make it. Ingredients: Flour, water, dry yeast, salt, vegetable oil, sugar, brown sugar, walnuts, and cinnamon powder. Directions: Make hotteok dough: Place 1 cup of lukewarm water into a mixing bowl.Add 2 tbs white sugar, 2 ts yeast, ½ ts salt, 1 tbs vegetable oil, and stir it well. Let it rise for another 10-20 minutes. Make filling (for 8 hotteok): Mix ½ cup brown sugar, 1 ts cinnamon powder, and 2 tbs chopped walnuts in a bowl. Let’s make hotteok! Serve hot!