powerplantop
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Posts posted by powerplantop
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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.
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Doenjang Jjigae 된장 찌개
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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
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powerplantop - everything looks wonderful, but I am mesmerized by that perfectly fried egg!
Thank you. Some times it is the simple details that make the plate.
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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.
I saw it again and snaped a pic.
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Hamburger steak, fried spam, fried rice, fried egg mushroom gravy and macaroni salad.
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Baked Cheesy Rice
I used pork, kimchi, mushrooms, red pepper and cheese.
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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.
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Made up a diet plate. Hamburger steak, fried spam, fried rice, fried egg mushroom gravy, macaroni salad with kimchi on the side.
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Looks amazing powerplantop. Which meat did you prefer? I think some kind of round cut is actually traditional for yuk whe. I think something like a strip steak might work well too.
I think more traditional is round or chuck. I prefer the tenderloin but do think a strip steak would be nice.
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Lentils with Lamb and Spinage
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I love creamed or sauteed garlic spinage but tonight I did Asparagus.
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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.
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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.
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Pretty! That's a rather uncommon panchan to get at restaurants, too, isn't it? At least it was when I lived in Korea. What did you eat it with?
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
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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.
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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.
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I made this Yukhoe 육회. The yolk broke just as I put it on the meat.
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Korean or not, it looks great... your photo has inspired to do something similar tonight (minus most of the heat -- while my kids have learned to appreciate garlic, they but aren't yet on friendly terms with capsaicin).
Without the heat I am sure that the kids will like it.
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What makes it Korean exactly? It seems like a standard-issue garlic shrimp dish.
If you go to a Chinese restaurant in Korea this is a a common dish on the menu.
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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.
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These Spicy Garlic Shrimp 깐풍새우 were great but very spicy.
This is a Chinese Korean dish.
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The Bulgogi & Kalbi Topic
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted
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.