Korean Recipes

 

Ingredients: 1 package active dry yeast (2-1/4 teaspoons) or instant yeast 1/4 cup warm water (no need for water if using instant yeast) 1 teaspoon sugar (no need for sugar if using instant yeast) 2 cups all-purpose flour 1/2 cup sweet rice flour (glutinous rice flour/powder)1 teaspoon salt 1 tablespoon sugar 1 tablespoon cooking oil 1-1/4 cups milk (or almond milk) or water Start with 1 cup and gradually add more) - See note 1/4 cup sugar 1/4 cup dark brown sugar 1 teaspoon cinnamon powder 10 tablespoons of assorted roasted seeds and nuts (sunflower seeds, pumpkin seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, almonds, etc. Steps: Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100 to 110°F ). Stir in the sugar and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown. Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or i...

Ingredients: 400 g glutinous rice 1 teaspoon salt 7 tablespoons sugar 400 ml water or more, if necessary 400 ml of red azuki bean paste Green food coloring or green tea powder Red food coloring A little corn starch Steps: In a bowl, add the glutinous rice flour, sugar, salt and food coloring. Stir. Add the water, stirring gradually, until all ingredients are blended. Cover with plastic wrap and microwave for 3 to 5 minutes (depending on the microwave at full power). Mix the dough again for at least 3 minutes. The dough should be fairly consistent and rather hard to mix. Divide the red bean paste into 12 to 16 ping-pong ball sized balls. You can adjust the amount of red bean paste depending on your taste. Sprinkle cornstarch on the work surface. Roll the dough into two long cylinders. Cut each dough into eight 5 cm pieces. Flatten one piece and place the bean ball in the center. Wrap the ball with the rice dough. Gently shape into a round shape. Coat with cornstarch. Repeat with all the...

Ingredients: 1200 g Squid Potera Brasa flavored smoked salt flakes Smoked Olive Oil Brasa Flavor Extra Virgin Olive Oil Garlic Parsley For the Kimchi Mayonnaise: 1 XL Egg (66g without the shell) 160 g Sunflower oil 20 g Kimchi Base Sauce 10 g Soy Sauce Steps: Transfer the squid to a plate with absorbent paper and let it dry as much as possible, changing the paper from time to time. Add the egg, the Kimchi Base Sauce, the sunflower oil and the soy sauce in a mixing glass and beat it. Serve in small glasses and keep in the refrigerator. Also in a cup, add parsley and Extra Virgin Olive Oil to add at the end on top of the squid. We put a griddle with Smoked Oil and the Smoked salt flakes distributed at maximum power. When the oil is hot, add the squid, put a plate on top to weigh it down so that it does not wrinkle and leave it for about 3 minutes. After this time, turn it over, add a little more oil and salt on top and put the plate on top again. Just before removing, add the mixture of...

Ingredients: Noodles (or spaghetti) Beef (steaks) Zucchini Eggs Grated carrot Onion Spinach Soy sauce Garlic White wine Olive oil Salt Pepper Steps: Marinate the veal the night before. We will cut the fillets in not very big strips and we will throw them in a bowl with chopped garlic, a dash of white wine and another dash of soy sauce. Cover the bowl and put it in the fridge until the next day. We cook the spinach, then we drain it and separate it in a small plate. Cook the tagliatelle with a little salt, to the point that we want and we like (for example, I like them a little more cooked than al dente), drain them and so that they do not stick again in the pan, add a little olive oil. Beat the eggs with a little salt and make a broken omelet, and put them in a separate dish. In a frying pan pour olive oil and sauté the onion (in julienne or small pieces), and later add the grated carrot and the grated zucchini with a little salt and pepper. When everything is poached we remove it f...

 Ingredients: 1 lb. Peeled shrimp 1 Onion in small pieces 3 garlic cloves 1/2 tz Chopped peanuts 1/4 tz Chopped parsley 1 cda. Peanut oil 1/4 cdta. Korean chili paste 1 cda. Seasoned sauce 1 1/2 cda. Vinegar Soju 1 shot Bee honey or brown sugar (depending on taste) 1 cda Paprika 1/4 tz. Onion chopped Steps: The night before, marinate the shrimp with paprika, parsley and seasoned sauce and soju. In a frying pan, put the peanut oil and when it's hot, add the Korean and dilúyell chilli paste to the oil. You have to be careful with this spicy, because it is very strong, it is better to put little on it, so as not to pass. Photo step 2 of the Korean style spicy shrimp recipe In the same pan, saute the garlic and when it releases its odor, add the onion and saute it too. When it's soft add bee honey or brown sugar, if you don't like honey. In another frying pan, put some peanut oil and when it's warm, leave the shrimp for a couple of minutes, stir them to cook on both sides. ...

 Ingredients: 3 carrots. 1 onion. 2 eggs. 1/2 of zucchini (1/4 if it is too big). Mushrooms and spinacs as much as you want. Soya germ. 450g of pork loin. at least 3 spoons of soya sauce. 1 spoon of sugar. Sesame seeds and rice as much as you want. How to cook: First for the preparation of this dish it is important to cook the ingredients one at a time, do not mix everything in the pan and cook to maintain the firmness and essence of its flavor. Cut the onion, zucchini, carrot, mushrooms and meat. I recommend using one source to organize all the cut ingredients and another source to deposit these same ingredients already cooked. Make the rice according to the manufacturer's instructions and type of rice to choose from. In my case it was coarse grain rice The fallera. In a bowl add the loin and 3 tablespoons of soy and 1 tablespoon (not filled) of sugar. Onion in a frying pan with salt and pepper. Cook until soft (not undone). Set aside and remove from the pan. In the same pan befo...