Shrimp Fried Rice 虾仁炒饭

Andy Wong Ng's avatar
Andy Wong Ng

Ingredients

Ingredients

  • 4
    Tsp Oil
    Split into two 2 tsp oil reserves
  • 1/2
    Lb Shrimp
  • 3
    Cup Leftover Rice
    (It must be leftover rice)
  • 5
    Cloves Garlic
    Grated or Minced
  • 1.5
    Tsp Pepper Powder
    (add more if wanted)
  • 1
    Ear Corn
    Shucked
  • 1.5
    Tbsp Soy Sauce
    (add more if needed)
  • 3
    Large Eggs
    Beaten
  • 1
    Medium Onion
    Diced

Garnishment

  • Toasted Sesame Seeds
  • Scallions
    Chopped

Instructions

1
Shrimp Fried Rice
2
Prepare the ingredients
3
In a medium high heat oiled pan (about 2 tsp of oil, cook shrimp, onions, and corn together until Onions are cooked (3-5 Min). Clear the pan
4
Add in 2 tsp oil and soft scramble the eggs. Add in Leftover rice, soy sauce, pepper, garlic and previously cooked items. Toast for five minutes.
5
Garnish with scallions, sesame seeds and eat.
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Andy Wong Ng's avatar
Shrimp Fried Rice

Tteokboki Kit

Yvette's avatar
Yvette

Ingredients

  • 1
    Egg

Instructions

1
Tteokboki Kit
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Yvette's avatar
Tteokboki Kit

Plant-based Bulgogi

Seonkyoung Longest's avatar
Seonkyoung Longest

Ingredients

  • 1/2
    block Extra firm tofu
    1/2 inch cube
  • 2
    tbsp Soy sauce
  • 2
    tbsp Agave nectar
  • 1
    tbsp Sesame oil
  • 1
    tsp Seaamw seeds
  • 2
    cloves Garlic
    chopped
  • 2
    tbsp Cooking oil
  • 3
    cups beech, oyster, or any mushrooms
  • 2
    Green onions
    chopped

Instructions

1
Plant-baed Bulgogi!
2
Prepare veggies & tofu
3
Heat a skillet over medium-high heat; add oil & tofu. Cook tofu until browned all side, about 8 minutes. Add mushrooms, cook for 3 minutes.
4
Stirin the sauces and cook for about 1 minute. Remove from heat, and stir in the green onion. Sprinkle sesame seeds & green onion. Enjoy!
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Seonkyoung Longest's avatar
Plant-baed Bulgogi!

Janchi GukSu (잔치 국수) or Korean Banquet Noodles with Clams

Karen 상희 Lee's avatar
Karen 상희 Lee

Ingredients

  • 4
    oz dried shiitake mushrooms
    caps and stems
  • 8
    2" white parts and roots of fresh scallions
    optional
  • 1
    oz dashima or kelp
    20 g
  • 8
    Dried Anchovies
  • 8-10
    Manilla clams
  • 6
    fresh shiitake mushroom caps
  • 2
    cloves garlic
  • 2
    fresh scallion
    green part
  • 1/4
    medium onion
  • 4
    oz zucchini
  • 4
    oz Carrots
  • 4 squares
    roasted gim
    for garnish
  • 1/2
    teaspoon neutral cooking oil like avocado oil
  • 1/2
    teaspoon ground black pepper
  • 1/2
    teaspoon neutral cooking oil like avocado oil
  • 1/2
    teaspoon kosher salt
  • 2
    eggs
    beaten
  • 1/2
    teaspoon sea salt
  • 1
    teaspoon Sempio soup soy sauce (guk ganjang)
  • 1/2
    teaspoon ground black pepper
  • 4
    servings Somyeon or thin wheat (or rice) noodles

Instructions

1
Janchi GukSu (잔치국수) or Banquet Noodles is a Korean noodle soup that is usually served on special occasions like weddings, milestone birthdays like 60th, 70th, or 80th celebrations to signify longevity. This soothing noodle soup is also called 'Somyeon' because it’s made with thin wheat noodles. And it is also a popular noodle soup for preventing hangover after drinking. Regardless what it is called, this simple and refreshing noodle soup is easy to make. It’s versatile too since you can top it with different kinds of vegetables or sliced kimchi or even beef. But the most important ingredient is the broth made with anchovies, dashima or kelp, and dried shiitake mushrooms. Some people prefer beef broth but seafood based broth is the classic. For this version, I added Manila Clams for extra seafood umami.
2
Remove the gut - the black part in the belly - from 8 Dried Anchovies and discard. To a medium size pot with a lid, add the cleaned anchovies, 1 oz dashima or kelp (20 g), 4 oz dried shiitake mushrooms (caps and stems), and 8 2" white parts and roots of fresh scallions (optional) Fill 6 cups of cold water to the pot and close the lid, leaving about an inch opening to prevent overflowing. On high heat, bring pot to boil. Once it boils, lower the heat to low heat and simmer for about 30 minutes or until there’s about 4 cups of broth left. Skim off any brown scum floating on the top.
3
Clean 8-10 Manilla clams with a small brush, and soak them in cold water until needed. If you can’t find Manila clams, smallest little neck clams will be fine too.
4
After the broth has simmered and reduced to 4 cups, drain the broth over a strainer. Discard the kelp and anchovies. Reserve the mushrooms. Put the pot back on the stovetop, add the strained broth, and 2 cups cold water to keep warm on low heat.
5
Julienne 4 oz Carrots, 4 oz zucchini, and 6 fresh shiitake mushroom caps. Finely chop 2 fresh scallion (green part). Slice 1/4 medium onion and crush 2 cloves garlic. P.S. After the broth simmers, take out the cooked shiitake mushroom caps and slice them to sauté with fresh mushrooms. Squeeze the liquid from mushroom slices, and add it to the broth.
6
Heat a non-stick pan on medium heat. Add about 1/2 teaspoon neutral cooking oil like avocado oil to the pan and spread it around the pan’s side and bottom with paper towel to lightly coat the pan. Absorb any extra oil. Gently pour the 2 eggs (beaten) to the pan and spread it around the pan. If needed, take the pan off the heat and move in a circular motion to evenly cook the egg without burning. Fold the cooked egg sheet from the edge into a roll and set aside. On the same pan, separately sauté carrots, zucchini, and shiitake mushrooms using 1/2 teaspoon neutral cooking oil like avocado oil each time. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper to each vegetable and set aside. Slice the egg roll in thin strips for garnish. With scissors, cut thin strips of 4 squares roasted gim (for garnish) and set aside.
7
Add onions, garlic, and clams to the broth in the pot. Increase the heat to medium-high heat and bring the pot to boil. Once boiled, lower the heat to very low-heat. Season with 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper and 1 teaspoon Sempio soup soy sauce (guk ganjang) and keep warm until serving.
8
Cook 4 servings Somyeon or thin wheat (or rice) noodles according to the package. Cook until they are slightly undercooked. Because the noodles are thin, it may take only 3-5 minutes to cook so stir frequently and add cold water to the pot when the bubbles reach the rim of the pot. When the noodles are done, strain the noodles in a strainer, and rinse with cold water. Divide the noodles into four serving bowls and set aside.
9
Remove the onion slices with a strainer. Ladle about 1 to 1 1/2 cup of broth to each bowl with noodles. Top the noodles each vegetable, egg ribbons, and garnish with scallions, gim, and clams. Enjoy slurping your banquet noodles or JanChi GukSu (잔치국수)! 맛있게드세요! Pro Tip: The noodles may be sticky so ladle 1/2 cup of broth to the noodles to loosen it up before adding the rest of the ingredients.
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Karen 상희 Lee's avatar
Janchi GukSu (잔치국수) or Banquet Noodles is a Korean noodle soup that is usually served on special occasions like weddings, milestone birthdays like 60th, 70th, or 80th celebrations to signify longevity. This soothing noodle soup is also called 'Somyeon' because it’s made with thin wheat noodles. And it is also a popular noodle soup for preventing hangover after drinking. Regardless what it is called, this simple and refreshing noodle soup is easy to make. It’s versatile too since you can top it with different kinds of vegetables or sliced kimchi or even beef. But the most important ingredient is the broth made with anchovies, dashima or kelp, and dried shiitake mushrooms. Some people prefer beef broth but seafood based broth is the classic. For this version, I added Manila Clams for extra seafood umami.

Kimchi Udon Soup (Seonkyoung Longest)

Seonkyoung Longest's avatar
Seonkyoung Longest

Ingredients

  • 1
    tbsp Korean soup soy sauce
  • salt
  • 1/3
    cup kimchi juice
  • 1
    tbsp yondu
    per cup water
  • 1/2
    cup kimchi
  • 2
    portions frozen udon noodles
  • 2
    portions sliced yubu

Instructions

1
This is another quick and easy recipe you all can make at home for breakfast, lunch, dinner, or late munches!
2
Boil 3.5 cups broth. Make a veggie broth with 1 tbsp yondu (per cup water). Add 1/2 cup kimchi, 1/3 cup kimchi juice, 1 tbsp Korean soup soy sauce and salt.
3
Add 2 portions frozen udon noodles. Cook by package instructions.
4
When noodles are done cooking, mix in 2 portions sliced yubu.
5
Transfer to a serving bowl and garnish with some green onions.
6
Enjoy!
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Seonkyoung Longest's avatar
This is another quick and easy recipe you all can make at home for breakfast, lunch, dinner, or late munches!

Simple ramen on a rainy day

Christy Lee's avatar
Christy Lee

Japchae (Stir-Fried Sweet Potato Noodles)

Remy Morimoto Park's avatar
Remy Morimoto Park

Ingredients

  • 1
    cup Dried shiitake mushrooms
  • 4
    cloves Garlic
  • 2
    tbsp Granulated sugar
  • 1/4
    cup Soy sauce
  • 2
    tbsp Toasted sesame oil
  • 1
    Carrrot
  • 3-4
    Green onions
  • 1/3
    Onion
  • 250
    grams Sweet potato noodles
  • 4-5
    cups Spinach
  • 2
    tbsp Sesame seeds

Instructions

1
Let’s make some japchae! We’re making a vegetarian and gluten free version.
2
First, rehydrate 1 cup Dried shiitake mushrooms with hot water to cover and let sit while you prepare your remaining ingredients.
3
Finely mince 4 cloves Garlic
4
Add garlic to a small bowl with 1/4 cup Soy sauce, 2 tbsp Granulated sugar and 2 tbsp Toasted sesame oil. Mix to create your sauce.
5
Prepare your vegetables. Peel and thinly slice 1/3 Onion, or 2 shallots, peel and thinly slice 1 Carrrot, remove the roots from 3-4 Green onions, then thinly slice the white parts.
6
Boil 250 grams Sweet potato noodles until tender and translucent, then add to a large mixing bowl and cut to break down into easier bite sized pieces. Mix in about a tablespoon of your sauce and let sit.
7
Blanch 4-5 cups Spinach in boiling water for about a minute then immediately transfer into a bowl with ice water to stop the cooking. Squeeze to remove excess moisture, then toss with a tablespoon of your sauce.
8
Sauté your onion and scallions with neutral oil, transfer to the noodle bowl, repeat with your carrots and finally, slice rehydrated mushrooms and sauté with a teaspoon or 2 of your sauce. Add all your ingredients to your bowl. Sprinkle with 2 tbsp Sesame seeds, green onion slices if you’d like and toss with remaining sauce. Enjoy!
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Remy Morimoto Park's avatar
Let’s make some japchae! We’re making a vegetarian and gluten free version.

Hobak Jeon (Eunaeemily)

Eun Ae Emily's avatar
Eun Ae Emily

Instructions

1
How to make Hobak Jeon (pan fried zucchini)!
2
Cut one zucchini into uniform 1/4 inch slices. Then, set aside.
3
Add one egg and a couple pinches of sea salt, white sugar, and black pepper to a bowl. Set this aside too.
4
Dip both sides of each zucchini slice into Korean pancake mix. Tap off any excess.
5
Dip your zucchini slices into the egg mixture before adding them to a skillet with vegetable oil. They should cook on each side for a couple minutes.
6
And there you have it, enjoy!
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Eun Ae Emily's avatar
How to make Hobak Jeon (pan fried zucchini)!

Dinner at citi field!

Zoe 's avatar
Zoe

Samgyupsal (Grilled Pork Belly)

Sara Upshaw's avatar
Sara Upshaw

Ingredients

  • 1
    tablespoon Toasted Sesame Seed Oil with Salt & Pepper
  • 1 head
    Red Leaf Lettuce
  • 1
    Small Red Onion
  • 1/2
    cup Kimchi
  • 3
    Cloves Garlic
  • 1
    cup Shiitake Mushrooms
  • 1
    small bunch Perilla Leaves (sesame leaves)
  • 1/2
    cup Ssamjang (fermented soy bean and chili dip)
  • 1/2
    pound Samgyusal (pork belly)
    thinly sliced and frozen or refrigerated

Instructions

1
Prepare your ingredients by rinsing 1 head Red Leaf Lettuce, 1 small bunch Perilla Leaves (sesame leaves)thinly slicing 3 Cloves Garlic, 1 Small Red Onion and 1 cup Shiitake Mushrooms. Have 1/2 cup Ssamjang (fermented soy bean and chili dip), 1/2 cup Kimchi, and 1 tablespoon Toasted Sesame Seed Oil with Salt & Pepper ready on the side. Have your 1/2 pound Samgyusal (pork belly) (thinly sliced and frozen or refrigerated ) reasy on the side as well.
2
Get your non-stick skillet to a medium heat.
3
Add the Samgyupsal to the pan and gently uncurl the strips and let the pieces brown and crisp up about 3-4 minutes on each side. Thicker slices will take about 4-8 minutes.
4
Take the Samgyupsal out of the pan and onto a plate on the side. Add the red onions, garlic and mushrooms to the pan with the rendered pork belly fat. Let it brown for about 5-8 minutes, stirring occasionally.
5
Prepare your Ssam (lettuce wrap) with any combination youd like. Enjoy!
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Sara Upshaw's avatar
Prepare your ingredients by rinsing 1 head Red Leaf Lettuce, 1 small bunch Perilla Leaves (sesame leaves)thinly slicing 3 Cloves Garlic, 1 Small Red Onion and 1 cup Shiitake Mushrooms. Have 1/2 cup Ssamjang (fermented soy bean and chili dip), 1/2 cup Kimchi, and 1 tablespoon Toasted Sesame Seed Oil with Salt & Pepper ready on the side. Have your 1/2 pound Samgyusal (pork belly) (thinly sliced and frozen or refrigerated ) reasy on the side as well.