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Everything posted by powerplantop

  1. When I make ssamjang I don't really follow a recipe but the one that Maangchi has posted with her 쇠고기 구이 / Soegogi gui recipe is close to what I do.
  2. This Jjamppong 짬뽕 turned out great (and spicy). I started out with chicken stock then loaded it up with seafood and veggies. I did make one big mistake I put the red pepper flakes in to a hot pan. The pepper gas almost ran me out of the hotel. I finished making it but could not continue filming.
  3. powerplantop

    Dinner! 2010

    Fettuccine Alfredo I cooked Fettuccine Alfredo Ingredients: 1 pound Fettuccine 1 stick butter (browned) 1/2 cup heavy cream 2/3 cup Parmigianino Reggiano Pinch of Nutmeg
  4. powerplantop

    Dinner! 2010

    Thank you. Some times it is the simple details that make the plate.
  5. Hamburger steak, fried spam, fried rice, fried egg mushroom gravy and macaroni salad.
  6. Baked Cheesy Rice I used pork, kimchi, mushrooms, red pepper and cheese.
  7. Gyeran Jjim 계란찜 I made this Korean version of steamed egg custard. 3/4 cup water, 2 eggs, whip and strain into bowl. Add green onion, green pepper, red pepper and 1/2 tablespoon salted shrimp (could just use salt or fish sauce). Cover with plastic wrap and steam for 15 min.
  8. powerplantop

    Dinner! 2010

    Made up a diet plate. Hamburger steak, fried spam, fried rice, fried egg mushroom gravy, macaroni salad with kimchi on the side.
  9. I think more traditional is round or chuck. I prefer the tenderloin but do think a strip steak would be nice.
  10. powerplantop

    Dinner! 2010

    Lentils with Lamb and Spinage
  11. I love creamed or sauteed garlic spinage but tonight I did Asparagus.
  12. I had some Beoseot jeongol 버섯전골 left over from last night. I added chili powder, sake, kimchi and more garlic. Cooked until the alcohol cooked off then added somen noodles.
  13. One of them is Cucumber Pickle and the other is a fresh kimchi form a nice looking green I saw at the market. Honestly I don't know what kind of green it is, but it made a nice kimchi.
  14. It takes a lot of work to make it for such a small amount so I am sure that is why its not normal at restaurants. I ate it with Beoseot jeongol 버섯전골
  15. I made this Perilla leaf kimchi 깻잎김치 Used the recipe found here.
  16. I wanted a great photo of Yukhoe so I made it again. To make this Yukhoe I used tenderloin, black pepper, sesame oil, sesame seeds a touch of chili oil, elephant ear garlic, green onion, egg and asian pear. It is sitting on Korean perilla leaves.
  17. I used a plain eye of round roast. I did not have a good meat source so bought a big chunk. I seared it on the out side using high heat (to kill bacteria). Cut off the cooked part and had a "safe cut of meat" to use. When I can get some good safely handeled meat I will try it again with some tenderloin or strip steak. This was good but the Yukhoe at the Tree House in Dallas, TX a few weeks ago was way better. I think that mine did not have enough fat content.
  18. I made this Yukhoe 육회. The yolk broke just as I put it on the meat.
  19. If you go to a Chinese restaurant in Korea this is a a common dish on the menu.
  20. Its from Korea but you get in Chinese restaurants. 1 pound shrimp (shelled and deveined) 1 egg white 1 cup corn starch water Mix shrimp, egg white and just enough water (if need) to turn them from dry and into a batter. Lightly fry shrimp and set aside. Sauce: 2 tablespoon chili oil 4 or 5 dried peppers Add dried peppers to hot chili oil cook a few seconds then add: 1 tablespoon garlic 1/2 tablespoon soy sauce 1/2 tablespoons rice vinegar 1/2 tablespoons sugar 1 tablespoon ginger juice Pinch of salt. 3 tablespoons finely chopped onion 2 Finely chopped red pepper 2 Finely chopped green pepper Cook 2 or 3 minutes. Mix 1/4 cup water with 1/2 tablespoon corn starch add to pan and mix. When mixed and hot add shrimp. Coat shrimp and serve.
  21. These Spicy Garlic Shrimp 깐풍새우 were great but very spicy. This is a Chinese Korean dish.
  22. "Thit kho" Vietnamese Caramelized Braised Pork Belly and Eggs I got the idea from here. Thik kho
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