Jordanian Mansaf

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Rawan

Little Alley

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Eileen

Instructions

1
Little Alley on 3rd Avenue between 36th and 37th st.
2
Amazing Chinese food! From noodles to eggplant and string beans, everything was delicious!
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Little Alley on 3rd Avenue between 36th and 37th st.

Katagiri Shrimp Chips Review (Japanese Grocery Store in Midtown NYC)

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Shirley

Instructions

1
Katagiri Calbee Shrimp Chip Review (Japanese Grocery Store @ 59th and Lexington NYC)
2
Katagiri is an institution here in NYC. Located on 224 East 59th street. They have everything you are looking for if you like Japanese food!
3
5 stars! Always have calbee shrimp chips ready for a road trip!
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Katagiri Calbee Shrimp Chip Review (Japanese Grocery Store @ 59th and Lexington NYC)

HMart Must Haves (@eunaeemily)

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Eun Ae Emily

Instructions

1
Looking to start cooking Korean food? Let me show you the absolute bare basics you need to get
2
You’ll need 3 basic condiments. The first being ssamjang. Get whatever brand works best for you.
3
The second condiment is the mild soy bean paste (doenjang)
4
Third and the one you’ve probably seen the most is gochujang. It is a must and you must have it.
5
The next thing you’ll need is obviously soy sauce. Get which ever one you’d like.
6
The next thing you’ll need is rice syrup. Some say white sugar can be a substitute, but I don’t think it is. Also get some plum syrup.
7
The next thing you’ll need is mirin which is not the same as rice vinegar. But you’ll also need to get rice vinegar. Mirin and rice vinegar are not the same.
8
I also always have brown rice vinegar and apple vinegar. But if you can only afford one, then make sure you get rice vinegar first
9
The next thing you need is gochugaru (roasted red pepper flakes). There’s both fine and coarse textures. For making kimchi, you’ll often need coarse.
10
The next thing you need is good quality sesame oil
11
And on the sesame theme, you’ll need roasted sesame seeds
12
So this should be enough to get you started. If you have any questions, let me know! Ok, bye!
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Looking to start cooking Korean food? Let me show you the absolute bare basics you need to get

Injeolmi (Soybean-Coated Rice Cakes)

Jennifer L Ban's avatar
Jennifer L Ban

Ingredients

  • 1
    Cup Sweet rice flour (Mochiko brand
  • 1/3
    Cup Sugar
  • 1
    tablespoon Cornstarch
  • 3-4
    tablespoons Roasted Soybean powder
  • 1
    Cup Water

Instructions

1
Injeolmi (Soybean-Coated Rice Cakes) Ingredients: 1 Cup Sweet rice flour (Mochiko brand 1/3 Cup Sugar 1 Cup Water 3-4 tablespoons Roasted Soybean powder 1 tablespoon Cornstarch
2
First, mix the following in order: sweet rice flour, 1 table spoon of roasted soybean powder and sugar. And then, pour in the water and mix it more so the lumps of powders are all dissolved.
3
Prepare steamer and parchment paper. Pour the mix onto parchment paper and steam for 40 mins. Steam in medium heat, boiling water.
4
Prepare a large tray and sprinkle 1 tablespoon of cornstarch and roasted soybean powder. The cornstarch will help to prevent the dough sticking on the tray.
5
Use a spatula or scrapper to lay the dough on tray. Sprinkle 1 teaspoon of sugar to add some sweetness.
6
Roll the pieces into balls or leave as the rectangle/square shape.
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Injeolmi (Soybean-Coated Rice Cakes) Ingredients: 1 Cup Sweet rice flour (Mochiko brand 1/3 Cup Sugar 1 Cup Water 3-4 tablespoons Roasted Soybean powder 1 tablespoon Cornstarch

Chonggak Kimchi (Ponytail Radish Kimchi)

Selina S. Lee's avatar
Selina S. Lee

Ingredients

Blend

  • 1/2
    Asian pear
  • 2
    tablespoon saeujeot (salted shrimp)
  • 1/2
    small yellow onion
  • 6
    tablespoon fish sauce

Glue

  • 1
    tablespoon glutenous mochiko flour
  • 4
    pre-cut dashima (dried kelp)
  • 1/4
    cup dried shiitake mushroom

Kimchi

  • 1/2
    cup gochugaru
  • 2
    pounds young radish mu with leafy stems
  • 1/3
    cup fine crystal sea salt
  • 2
    tablespoon garlic
    minced
  • 2
    tablespoon sugar
  • 1
    teaspoon ginger juice

Instructions

1
Using a small pairing knife, cut off any root ends of the radish. Carefully scrape and trim off dirt and skin from the bottom where it’s connecting to the stem. Use a vegetable peeler or a brush to peel the skin. Rinse the radish in cold water thoroughly until the dirt is completely removed.
2
Depending on the size of the radish head, cut the radish in quarters or in half but not all the way through. Keep the stems intact. Sprinkle salt by the pinch until evenly coated. Cover it with a tea towel and let it brine for 1 hour.
3
Cut 1/2 small yellow onion and 1/2 Asian pear in big chunks to add into the food processor or a blender. Add 2 tablespoon saeujeot (salted shrimp) and 6 tablespoon fish sauce to blend together.
4
On a small pot, boil 1 cup of water and 4 pre-cut dashima (dried kelp) and 1/4 cup dried shiitake mushroom for about 4-5 minutes. Remove dashima and mushroom and turn the heat off. Let it cool down for about 10 minutes. Over low heat, add 1 tablespoon glutenous mochiko flour and whisk it until it becomes glue-like consistency.
5
In a large shallow mixing bowl, add radish then push to one side. Add blended aromatics, glutenous glue, 1/2 cup gochugaru, 2 tablespoon sugar, 2 tablespoon garlic (minced), and 1 teaspoon ginger juice then mix it together using a wooden spoon. Using your hand, mix and rub the seasoning on the radish until the paste is thoroughly applied.
6
Grab each radish stems to fold and wrap around to transfer into an air-tight container. Place them tightly together leaving no space. Keep it at room temperature for 1 day then keep it in the refrigerator for about 5-7 days until tasting. Chonggak kimchi will taste best after 10 days.
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Using a small pairing knife, cut off any root ends of the radish. Carefully scrape and trim off dirt and skin from the bottom where it’s connecting to the stem. Use a vegetable peeler or a brush to peel the skin. Rinse the radish in cold water thoroughly until the dirt is completely removed.

Yangnyeom Chicken (Sweet & Spicy Fried Chicken)

Alex Oh's avatar
Alex Oh

Ingredients

Yangnyeom Sauce

  • 2
    Tablespoon Ketchup
  • 1
    Tablespoon Sugar
  • 1
    Tablespoon Gochujang
  • 1
    Tablespoon Corn Syrup
  • 1
    Tablespoon Garlic
    minced
  • 1
    Tablespoon Donkatsu Sauce
  • 1
    Tablespoon Light Soy Sauce

Marinade

  • 1
    Tablespoon Garlic
    Minced
  • 1
    Cup Milk
  • 1/2
    Tablespoon Black Pepper Flakes

The batter

  • 1
    Cup Fried Chicken Powder
  • 1
    Cup Club Soda

Frying

  • 8
    Chicken Wings

Basic Ingredients

  • 6
    Tablespoon Water
  • 8
    Cups Oil

Instructions

1
Introduction
2
Marinade the chicken! 8 Chicken Wings 1 Tablespoon Garlic (Minced) 1/2 Tablespoon Black Pepper Flakes 1 Cup Milk
3
Make the batter! 1 Cup Fried Chicken Powder (such as “Beksul Fried chicken mix for cooking”) 1 Cup Club Soda
4
Make the Yangnyeom(sweet and spicy sauce)! 1 Tablespoon Gochujang 1 Tablespoon Light Soy Sauce 1 Tablespoon Donkatsu Sauce 1 Tablespoon Corn Syrup 1 Tablespoon Sugar 1 Tablespoon Garlic (minced) 2 Tablespoon Ketchup
5
Mix pre-marinaded chicken in a batter bag!
6
Pre-heat the 8 Cups Oil to 325 degrees Fahrenheit. Put the Yangnyeom sauce in a pan with 6 Tablespoon Water. Once the oil is at 325 degrees, put the chicken wings in and set it for 7 minutes (Make sure to keep the oil below 325 degrees at all times!) At 5 minutes, put the sauce pan to medium-high heat. When 7 minutes is over, put the chicken wings to the sauce pan and mix it well for 15-20 seconds. Enjoy!
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Introduction

Godeunguh Jorim (Spicy Braised Mackerel with Radishes)

Korean Fusion's avatar
Korean Fusion

Ingredients

Parboil radishes

  • 12
    ounces Daikon radish
    sliced into 1/2-inch-thick half-moons
  • 1
    tablespoon low-sodium soy sauce (Kikkoman preferred)
  • 1
    tablespoon granulated sugar
  • 1
    cup water

Marinate mackerel

  • 1
    Large mackerel
    cleaned and gutted, cut into 4 steaks
  • 1
    tablespoon low-sodium soy sauce
  • 1
    tablespoon Mirin
    (or leftover soju/sake)

The Sauce

  • 1-2
    tablespoons gochugaru
  • 2
    tablespoons gochujang
  • 1
    tablespoon doenjang (or miso)
  • 1
    tablespoon mirin
  • 1
    tablespoon low-sodium soy sauce
  • 1
    tablespoon garlic
    minced
  • 1
    teaspoon ginger
    grated or minced

Aromatics

  • 1
    bunch watercress
    (or other greens such as radish greens, chrysanthemum leaves, minari, swiss chard, and etc)
  • 1/2
    onion
    quartered lengthwise
  • 3
    green onions
    sliced into 3-inch lengths
  • 2
    fresh chiles (such as Serrano, Fresno, or Jalapeño)
    sliced

Braising liquid

  • 0.5
    cup water (or broth)

Instructions

1
Parboil radishes in 1 cup water mixed with 1 tablespoon low sodium soy sauce and 1 tablespoon granulated sugar, about 15-20 minutes.
2
While the radishes are boiling, marinate 1 large mackerel (cleaned and gutted, cut into 4 steaks) with 2 tablespoons low sodium soy sauce and 2 tablespoons mirin, cover and set aside for about 15-30 minutes
3
Combine 1 to 2 tablespoons gochugaru, 2 tablespoons gochujang 1 tablespoon doenjang (or miso), 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon garlic (minced), and 1 teaspoon ginger (grated) and set aside.
4
Using the same pot that the radishes were cooking in, add the mackerel on top of the radishes. Using a spoon smear the sauce on to the mackerel. Pour the remaining marinade of mackerel into the pot. Use about 1/2 cup water (or broth) to rinse off the remaining sauce from the bowl and pour over the liquid on the mackerel. Add 1/2 onion (quartered) and 3 green onions (chopped in 3-inch lengths). Cover the lid, bring to boil, then simmer for 15 mins.
5
Add 1 bunch watercress (or any greens like radish greens, minari, or swiss chard) and 2 serrano chiles (sliced) and cook for another 5 mins until the watercress has been fully cooked.
6
Occasionally spoon over the broth onto the fish as it boils. Turn the heat down and let the braise rest for at least half an hour to a few hours (this is my dad’s secret). Reheat before serving with rice and banchan.
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Parboil radishes in 1 cup water mixed with 1 tablespoon low sodium soy sauce and 1 tablespoon granulated sugar, about 15-20 minutes.

Easy Black Garlic Tonkotsu Ramen!

Anna Ballares's avatar
Anna Ballares

Ingredients

  • 2 1/2
    cup Water
    boiled
  • 2
    packages ramen
  • 2
    Eggs
    cracked

Instructions

1
Today, I'm going to show you how to make Black Garlic Tonkotsu Ramen! this version is very quick and easy and reallg utilizes instant ramen!
2
I boiled 2 1/2 cup Water (boiled) for about 3-4 minutes. I then placed the 2 packages ramen into the pot to cook the noodles. After the noodles cooked, I added 2 Eggs (cracked) atop, and cooked it for 2 more minutes.
3
I poured the noodles into a bowl, and garnished it with some everything bagel seasoning. Sounds weird, but it's a good balance of garlic and sesame seeds! I hope you enjoyed this recipe!
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Today, I'm going to show you how to make Black Garlic Tonkotsu Ramen! this version is very quick and easy and reallg utilizes instant ramen!

BTS 떡국 (Tteok-Guk) Recipe!

Alex Oh's avatar
Alex Oh

Ingredients

  • 15
    pieces Tteok
  • 1
    Teaspoon Black Pepper
  • 1
    Teaspoon Salt
  • 1
    Tablespoon Garlic
    Minced
  • 1
    Tablespoon Oil
  • 2
    Eggs
  • 3
    Cups Water
  • 1
    Tablespoon Soysauce
  • 1
    Stem Scallion

Instructions

1
Soak Tteok 15 pieces Tteok
2
Prep Beef chunks! (Any beef cut would work!) Cut into cubes. Add 1 Tablespoon Garlic (Minced) 1 Teaspoon Salt 1 Teaspoon Black Pepper. Mix everything!
3
Separate eggs into whites and yolk. Put oil around the pan. Then cook it thinly and slice it to your liking! 2 Eggs 1 Tablespoon Oil
4
Put sesame oil & start cooking the beef chunks for 5 minutes! Pour water and soysauce to the pot and let it boil for 5 mins! 3 Cups Water 1 Tablespoon Soysauce
5
Put the soup into a bowl. Add thinly sliced egg whites & yellows & scallion on top. Enjoy!! 1 Stem Scallion
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Soak Tteok 15 pieces Tteok