Maesil Syrup (Eunaeemily)

Eun Ae Emily's avatar
Eun Ae Emily

Instructions

1
These are ume or maesil, which are green plums! They are used as a sweetener in Korean cooking that I’m going to show you how to make.
2
Thoroughly wash them, and then use a sharp tool to remove the stubs at the bottom.
3
When you’re done with that, let them dry on a paper towel for a few hours.
4
In a glass container, alternate with layers of white sugar and green plums.
5
This process takes 100 days to complete. For the first couple weeks, you’ll want to open up the container and stir every couple days!
Eun Ae Emily's avatar
These are ume or maesil, which are green plums! They are used as a sweetener in Korean cooking that I’m going to show you how to make.

Mul-Naengmyeon (Korean Cold Noodle Soup)

Chrisse en place's avatar
Chrisse en place

Ingredients

Broth ingredients

  • 1
    Onion
  • 1.5
    lb Beef brisket
  • 1
    pack Dried anchovy and dashima
  • 16
    cloves Garlic
  • 12.5
    cups Water
  • 1
    tsp Whole white peppercorn
  • 1
    Leek
    white end
  • 5
    g Ginger

Broth seasoning ingredients

  • 2
    tsp Salt
    or to taste
  • 1
    tbsp Mirin
  • 1
    tsp Coconut sugar
  • 1
    tbsp Soy sauce

Pickled Korean Radish Topping

  • 1
    tsp Salt
  • 4
    tbsp Coconut sugar
  • 2
    cups Korean radish
    thin wide strips
  • 4
    tbsp Rice vinegar
  • 1
    tsp Gochugaru

Pickled Cucumber Topping

  • 3
    tbsp Rice vinegar
  • 4
    Mini cucumbers
    thinly sliced
  • 1
    tsp Salt
  • 3
    tbsp Coconut sugar

Other Toppings

  • 2
    Soft-boiled eggs
  • Yellow mustard
  • 1/2
    Korean pear
    peeled, julienned
  • 360
    g Dried buckwheat noodles

Instructions

1
This Korean cold noodle soup is refreshing to enjoy on a hot day. Chewy buckwheat noodles are served in an icy, savory broth with crunchy, pickled vegetables.
2
Soak 1.5 lb Beef brisket in cold water for about 45 min, changing water every 15 min. Drain the water.
3
Add beef,1 pack Dried anchovy and dashima,1 Leek (white end),16 cloves Garlic,1 tsp Whole white peppercorn,5 g Ginger,1 Onion,12.5 cups Water to large pot.
4
Simmer 15 min, remove anchovy & dashima pack, & simmer for 30 more min. Discard aromatics and set aside beef brisket.
5
Season soup with 1 tbsp Soy sauce,1 tbsp Mirin,1 tsp Coconut sugar,2 tsp Salt (or to taste). Let it cool & store in freezer with freezer-safe bag until slushy.
6
Let the beef brisket cool slightly, and cut thinly against the grain into 2-3” pieces. Store & refrigerate in sealable container with some soup to keep moist.
7
Mix 2 cups Korean radish (thin wide strips), 4 tbsp Rice vinegar, 4 tbsp Coconut sugar, 1 tsp Salt, 1 tsp Gochugaru. Store in the fridge.
8
Prepare 1/2 Korean pear (peeled, julienned).
9
Cook 360 g Dried buckwheat noodles for about 4 minutes or according to package instructions. Drain noodles and rinse under cold water until noodles are chilled.
10
Add some noodles, icy broth, and toppings (optional 2 Soft-boiled eggs) to bowls. Season with a bit of rice vinegar and Yellow mustard to taste. And enjoy!
Chrisse en place's avatar
This Korean cold noodle soup is refreshing to enjoy on a hot day. Chewy buckwheat noodles are served in an icy, savory broth with crunchy, pickled vegetables.

4-Ingredient Tiramisu

Rewati Kulkarni's avatar
Rewati Kulkarni

Ingredients

  • 1
    cup espresso
  • 1/4
    cup whipped cream cheese
  • 2
    tbsp sugar
  • 1/4
    cup heavy cream
  • 10-12
    ladyfinger biscuits
  • cocoa powder

Instructions

1
Brew 1 cup espresso. I used one by Nespresso. Refrigerate for 15 minutes to cool completely.
2
Add 1/4 cup whipped cream cheese frosting to a bowl and whisk until smooth. Feel free to add 2 tbsp sugar if you’d like the tiramisu sweeter.
3
Whisk 1/4 cup heavy cream to stiff peaks. Fold this into cream cheese mix until fully incorporated.
4
Dip 10-12 ladyfinger biscuits one by one in the chilled espresso and layer 6 at the bottom of a jar or tray.
5
Add half of the cream cheese mixture over the biscuits, sprinkle cocoa powder and instant espresso over it, and repeat for another layer.
6
Cover and refrigerate for at least 5-6 hours before digging in!
Rewati Kulkarni's avatar
Brew 1 cup espresso. I used one by Nespresso. Refrigerate for 15 minutes to cool completely.

Kimchi Tzatziki on French Baguette

Shaun Seo's avatar
Shaun Seo

Ingredients

  • Cucumber
  • Dill
  • Kimchi
  • Greek yogurt
  • Olive oil
  • Lemon
  • Garlic
  • Baguette
Shaun Seo's avatar

Kings Hawaiian Bakery

Quany's avatar
Quany

Instructions

1
Kings Hawaiian Bakery - Torrance, CA Yes, the same company that makes the rolls you see in the grocery store has a restaurant!
2
Got the goods!
3
Chocolate Haupia (Coconut Pudding) Pie - Smooth, creamy, and decedent! My favorite of everything I tried!
4
The Famous Paradise Cake, a 3 layer sponge cake of Guava, Passionfruit, and Lime with whipped cream and fruit glaze. Light and sweet! The perfect pick-me-up!
5
Chocolate Dream Cake - Chocolate chiffon cake with whipped cream and chocolate shavings. The perfect balance of chocolate-y, airy goodness.
Quany's avatar
Kings Hawaiian Bakery - Torrance, CA Yes, the same company that makes the rolls you see in the grocery store has a restaurant!

Kongnamul (Soybean Sprouts)

Nancy Cho's avatar
Nancy Cho

Ingredients

  • 14
    ounces Kongnamul (soybean sprouts)
  • 1
    teaspoon Kosher Salt
  • 1 1/2
    cups Water
  • 1
    teaspoon Garlic
    minced
  • 1
    Scallion
    thinly sliced
  • 1
    teaspoon Roasted Sesame Seeds
    crushed
  • 1 1/2
    teaspoon Sesame Oil
  • 1/2
    teaspoon Kosher Salt (plus more to taste)
  • 2
    teaspoons Gochugaru (Korean red pepper flakes)
  • 1
    teaspoon Fish Sauce or Soy Sauce

Instructions

1
14 ounces Kongnamul (soybean sprouts) To wash soybean sprouts, fill a large bowl with cold water and add soybean sprouts. Discard floating soybean skins and kernel shells, and remove rotten or browned soybean sprouts. Drain and repeat until soybeans are c
2
1 1/2 cups Water 1 teaspoon Kosher Salt In a large pot, add water, kosher salt, and soybean sprouts. Cover the pot and bring to boil over medium heat. Cook for about 7 minutes and do NOT open the lid during cooking time.
3
When cooking is done, drain the sprouts into a large colander and rinse thoroughly with cold water. Drain well.
4
1 Scallion (thinly sliced) 1 teaspoon Garlic (minced) Chop scallions, and mince garlic.
5
1 teaspoon Roasted Sesame Seeds (crushed) Crush sesame seeds to release more flavor and aroma. You can also leave the seeds whole if you want to skip this step.
6
1 1/2 teaspoon Sesame Oil Transfer soybean sprouts to a large mixing bowl. Add scallions, garlic, sesame seeds, and sesame oil. Mix together by hand or with tongs to evenly coat the sprouts.
7
1/2 teaspoon Kosher Salt (plus more to taste) For the non-spicy version, add 1/2 teaspoon kosher salt (or more to taste) and mix well.
8
2 teaspoons Gochugaru (Korean red pepper flakes) 1 teaspoon Fish Sauce or Soy Sauce For the spicy version, add gochugaru and fish sauce (or soy sauce), and mix well. If needed, add salt to taste.
Nancy Cho's avatar

Chinese Steam Fish

Alexandra Wong's avatar
Alexandra Wong

Ingredients

  • medium sized Pomfret (or any fish cutlet)
  • 1/2
    tsp Salt
  • 2
    inches Fresh ginger root
    finely sliced
  • 4
    cloves Garlic
    roughly chopped
  • 1.5
    tbsp Soy sauce
  • 2
    tbsp Cooking oil

Instructions

1
This is my dad’s personal recipe. Most steam fish dishes in restaurants do not pre-fry their aromatics. My father's pre-frying technique intensifies the flavor!
2
Rub fish all over with 1/4 tsp salt. Place in steaming pan
3
Heat up oil in wok. When hot, add ginger, garlic and 1/4 tsp salt. Saute until aromatics start to brown
4
Scatter pre-fried aromatics over the top. Drizzle soy sauce around the fish. This will create the gravy along with the natural juices of the fish and the steam.
5
Fill up wok with water, bring to a boil. Place fish on trivet and cover with lid. Lower heat to medium and steam for 10-12 min, based on the size of your fish.
6
Serve with hot rice.
Alexandra Wong's avatar
This is my dad’s personal recipe. Most steam fish dishes in restaurants do not pre-fry their aromatics. My father's pre-frying technique intensifies the flavor!

Soondubu Jjigae (Soft Tofu Stew)

bamboooyah's avatar
bamboooyah

Ingredients

  • 1/4
    lb pork belly
    sliced
  • 1/4
    onion
    diced
  • 3
    cloves garlic
    minced
  • 1
    teaspoon sesame oil
  • 1-2
    tablespoons gochugaru
  • 1
    cup kimchi
  • 1
    teaspoon sugar
  • 2
    cups dashi stock or chicken broth
  • 1
    teaspoon fish sauce
  • 1
    tablespoon soy sauce
  • 1
    tube extra soft tofu
  • 1
    egg
  • 2
    sliced green onions

Instructions

1
In a pot over medium heat, add 1/4 lb pork belly (sliced) cook for 2 minutes
2
Add 1/4 onion (diced)
3
Add 3 cloves garlic (minced)
4
Cook for 3 minutes
5
Add 1 teaspoon sesame oil
6
Add 1-2 tablespoons gochugaru (adjust to taste)
7
Add 1 cup kimchi and 1 teaspoon sugar
8
Cook for 2 minutes
9
Add 2 cups dashi stock or chicken broth
10
Season with 1 teaspoon fish sauce and 1 tablespoon soy sauce
11
Turn the heat up to high and let it boil for 15 minutes
12
Add 1 tube extra soft tofu and let it cook for another 10 minutes
13
Garnish with 2 sliced green onions and crack 1 egg in the middle
14
Enjoy!
bamboooyah's avatar
In a pot over medium heat, add 1/4 lb pork belly (sliced) cook for 2 minutes

Omakase at a rooftop garden

Kelly's avatar
Kelly

Instructions

1
Enjoy delicious sushi in a beautiful rooftop garden at Sushi Lab in New York!
2
Sit at the sushi counter to get the best view — where the food is made :) This wagyu foie gras sushi is amazing and just melts in your mouth
3
They also have great cocktails and sake flights.
4
Cheers!
Kelly's avatar
Enjoy delicious sushi in a beautiful rooftop garden at Sushi Lab in New York!

My Gut-Health Savory Oatmeal Breakfast Routine

ANTSHUNGRY's avatar
ANTSHUNGRY

Ingredients

  • 1/2
    Cup of whole oats
    Oats are a great sour for fiber, and is also a prebiotic. Prebiotics are what feeds the probiotics.
  • 1
    Cup of chicken stock (or water)
  • 1
    Garlic clove minced
  • 1
    Green onion (white part chopped, green part for garnish)
  • 1
    Thumb of ginger minced
    Garlic, ginger, and green onion are all prebiotics.
  • 1
    Fried egg
  • 1
    Side of kimchi
    This is a probiotic, which means it's good bacteria that fights off the bad bacteria in our gut.
  • 1
    Side of fruit
    I chose blueberries but any fruit works.
  • Optional: Seaweed
    seaweed is also a prebiotic and the oatmeal is so delicious when eaten with the oats as a wrap.

Instructions

1
Gut health is wealth! I start off my mornings with savory oatmeal because it’s a prebiotic. Start by mincing ginger and garlic, slice green onions.
2
Sauté garlic, ginger, onion with sesame oil until fragrant. Add in oats and sauté 30 sec. Pour in 1 cup of chicken stock or water. Bring to a boil.
3
After cooked and oats soak up all the liquid, prepare an egg. I pair the dish with kimchi because it’s a probiotic and blueberries are antioxidants.
4
Bring the meal together. I add seaweed (also a prebiotic) to make wraps with. Perfect combo to start the day off with.
5
This oatmeal is also similar taste to congee or arroz caldo. A good mix of Asian flavors, healthy, and delicious. Be creative and top off with others!
ANTSHUNGRY's avatar
Gut health is wealth! I start off my mornings with savory oatmeal because it’s a prebiotic. Start by mincing ginger and garlic, slice green onions.