How to Cook Korean Seafood Pancakes

Ingredients

1. 1 cup all-purpose flour
2. 1/2 cup cornstarch
3. 1/2 teaspoon salt
4. 1 large egg
5. 1 3/4 cups water
6. 1/4 cup vegetable oil
7. 4 large scallions, halved crosswise and cut into very thin strips
8. 1 large red bell pepper, cut into thin strips
9. 1 large jalapeño—halved, seeded and thinly sliced
10. 1/2 pound medium shrimp—shelled, deveined and halved lengthwise
11. 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half


Directions

1. In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
2. In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeño and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.

:goodluck:

:rose4: Japchae (stir fried noodles with vegetables)



Ingredients:

* Starch noodles (“dangmyun”)
* 150 grams of beef
* 1 bunch of spinach
* 1 medium size carrot
* 1 medium size onion
* mushrooms (5 dried shiitake and 1 package of white mushrooms)
* 3 cloves of garlic
* 7-8 green onions
* soy sauce, sesame oil, sugar, pepper, and sesame seeds

Makes 4 servings.

How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Now let’s start!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
11. Serve with rice and Kimchi, or as a side dish.

:rose4: Bibimbap (Mixed rice with vegetables)

Ingredients:

* Cooked rice
* a package of bean sprouts
* a bunch of spinach
* 2 small size of zucchinis
* 5-7 Shiitake mushrooms
* fern brakes (kosari)
* 200 grams of ground beef (about half a pound)
* 1 small carrot, eggs
* soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

Recipe:
Arrange everything on a platter.

1. Cook rice. You can use a rice cooker or a stainless pot.
2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
Put it on the platter.
3. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
4. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
5. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
6. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
7. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.
Put it on the platter.
8. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
9. prepare eggs with sunny side up.
10. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
11. Serve it with sesame oil and hot pepper paste.
12. Lastly, mix it up and eat!

Yangnyeomjang sauce:

Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up.

Egg soup:

1. Put a can of chicken broth in a pot, as well as 2 cans of water using the can from the chicken broth. Boil it.
2. Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Put some salt in it if you want.
3. Chop 2 green onions
4. Serve your soup in a small bowl and sprinkle some chopped green onion over the top.

:rose4: Easy kimchi

Ingredients:

Baechu (napa cabbage 10 pounds), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, squid, hot pepper flakes, leek, green onions, carrot, radish.

Directions:

1. Trim the discolored outer leaves of 10 pounds of napa cabbage.
2. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
3. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
*tip: 1 cup of salt will be used for 10 pounds of napa cabbage
4. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
5. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
6. Drain the cabbage and set aside.

Make porridge:

1. Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
2. Add ¼ cup sugar. Stir and cook for a few more mintues until it’s translucent.
3. Cool it down.

Make kimchi paste:

1. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
2. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.
*tip: much easier to use a food processor.
3. Wash and drain the salty squid. Chop it up and add it to the kimchi paste.
*tip: how to prepare salty squid is posted on the FAQ above!

4. Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.
5. Mix all ingredients well and your kimchi paste is done.

Action! Mix the cabbage with the kimchi paste!

1. Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
2. Put the kimchi into an air-tight sealed plastic container or glass jar.

You can eat it fresh right after making or wait until it’s fermented.

I usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour. I use this sour kimchi for making things like kimchi chigae where sour kimchi is better. Then, when the small container is empty, I fill it up again with kimchi from the big container. It takes a little management, but experiment and you’ll get the hang of it!

:rose4:Barbecued ribs / LA 갈비 / LA galbi (or LA kalbi)

Ingredients:

3.5 LB (1.5 kg) of LA style beef short ribs, soy sauce, water, honey, garlic, onion, ginger, pear, sesame oil, sesame seeds, black ground pepper, soybean paste, hot pepper paste, green onions, lettuce, perilla leaves, green chili pepper, cucumber, and carrot.

Directions:

1. Trim excess fat from the short ribs and rinse a couple times in cold water.
2. Soak the ribs in cold water for 10-20 minutes to remove the blood.

Make marinade:

1. In a large bowl, add 1/3 cup soy sauce, 1/3 cup water or cooking wine, and ¼ cup honey (or 1/3 cup brown sugar).
2. Blend 1 Korean pear (about 2 cups’ worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid.
3. Add it to your soy sauce base and add 2 tbs sesame oil.
*tip: If you can’t find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well.

4. Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water.
5. Add the ribs to the marinade and mix it well, by hand.
6. Keep it in the refrigerator for at least an hour. Overnight is better, but an hour is ok if you are short of time.

Make dipping sauce:

1. Mix these 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced garlic, 1 ts honey, 1 ts of sesame oil, and 1 ts sesame seeds in a small bowl with a spoon.

Prepare vegetables:

1. Rinse and drain lettuce and perilla leaves. Put them on a plate or basket.
2. Cut a cucumber into strips 3 ½ inch to 4 inches in length and ½ inch thick (8-10 cm long x1 ½ cm thick),
3. Chop green chili peppers and slice a few cloves of raw garlic and put them next to green lettuce and perilla leaves.

Let’s cook and eat!

1. Grill, pan fry, or BBQ the ribs. The LA style cut is thin, so they’re cooked much faster than usual ribs. It takes only about 5 minutes!
2. When the both sides are cooked, put them on a serving plate. Cut the meat part off the bone with scissors into bite sized pieces.
3. Wrap it in a lettuce leaf and a periilla leaf. Add dipping sauce, garlic, and a piece of green chili pepper to the pocket, wrap it up, and put it in your mouth.

You can serve this with rice and kimchi, too.

Enjoy the recipe!

:rose4: Bánh Khoai Môn Tàn Ông (Dimsum Taro Puffs)

Dough:

-100g dried mung beans (peeled and split)
-300g taro
-100g shortening
-125g wheat starch
-80g boiling water
-1 shy tsp baking ammonia

*Rinse and soak mung beans in water for a few hours to “rehydrate”. Peel taro and chop taro. Steam taro and mung beans until tender mash into a smooth paste. Stir boiling water into wheat starch, and let rest until cool enough to handle. Finally, knead everything together to create a smooth dough.

Filling:

-1 Chinese sausage
-1/4 cups each: shrimp, ground pork, bamboo shoots, cha siu (Chinese bbq pork)
-3-4 shitake mushrooms
-1/3 tsp 5 spice powder
-1/2 tsp ground pepper
-1/2 sesame oil
-dash of soy sauce
-pinch of salt

*Soak mushrooms in warm water until tender. Chop mushrooms, shrimp, bamboo shoots, sausage, cha siu into small pieces. Stir fry all the ingredients for about 5 mins over high heat.
Wrapping and Frying:
Divide dough into 20 pieces. Wrap a tsp of filling in a portion of dough. Repeat same process for the rest of the dough and filling. Deep fry the puffs in oil temp. of 200’C or 390’F. Remove when golden and puffy. Serve hot.

Note:

The most important factor when making these puff is the oil temp. in which you fry the puffs. If the temp. is too low the puffs will “dissolve” in the oil.

tinhmuon đóng góp thim cách thức nha.... thường tinhmuon chỉ mua loại Korean pancake mix thì bảo đảm bánh ra lò kô bị thất bại :lol:
Đây là hình gói bột nếu các bạn kô tìm thấy hịu này mua hịu khác cũng được. Khi đem về chỉ cần chế nước lạnh vô quậy đều

http://www.kimchibulgogi.com/images/new-153.jpg

tinhmuon thích loại Korean vegetable pancake nên tinhmuon dùng carrots, hành lá, zucchini, red pepper xăt sợi ốm ốm coi cho đẹp thả chung vô bột rùi mới đổ bánh ( nếu ở nhà có dư kim chi cũ quá cũng có thể đem vắt thật ráo, xắt nhỏ trộn vào). Ngoài ra tinhmuon còn xé nhỏ nhỏ cua giả { imitation crab meat) bỏ vô chung
Khi làm ra bánh sẻ rất ngon kô kém loại bán trong chợ