Tteokboki Kit

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Yvette

Ingredients

  • 1
    Egg

Instructions

1
Tteokboki Kit
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Tteokboki Kit

Touring NYC Chinatown’s fresh market

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Shirley

Instructions

1
NYC Chinatown fresh market tour
2
Wow! Look at this fish!
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NYC Chinatown fresh market tour

Bulgogi Kimbap (Classic Seaweed Rice Roll with Marinated Beef)

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Hee Jin Lee

Ingredients

rice

  • 4
    cups white rice (medium grained)
    cooked
  • 1
    teaspoon MSG
  • 1
    teaspoon Kosher salt
  • 2
    tablespoons sesame oil

spinach

  • 1/2
    tablespoon garlic
    minced
  • 1
    tablespoon sesame oil
  • 1
    teaspoon Kosher salt
    to taste
  • 1
    bunch spinach
    blanched & squeezed dry

carrot

  • 1
    teaspoon oil (vegetable)
    or any mild-flavored oil for sauté
  • 2
    cups carrots
    shredded
  • 1/2
    teaspoon Kosher salt
    to taste

egg

  • 1/2
    teaspoon Kosher salt
  • 4
    eggs
  • 1/2
    tablespoon oil (vegetable)
    or any mild-flavored oil for sauté

Garnish

  • 1/4
    teaspoon sesame oil
  • 1/4
    teaspoon toasted sesame seeds

other fillings

  • 4
    yellow pickled radish
  • 16
    ounces marinated beef (bulgogi)
    strips
  • 4
    roasted seaweed sheets
  • 4
    half sheets of roasted seaweed

Instructions

1
Combine 4 cups white rice (medium grained) (cooked) with 2 tablespoons sesame oil, 1 teaspoon MSG and 1 teaspoon Kosher salt
2
Combine 1 bunch spinach (blanched & squeezed dry) with 1/2 tablespoon garlic (minced), 1 teaspoon Kosher salt (to taste) and 1 tablespoon sesame oil
3
Saute 2 cups carrots (shredded) in a pan on medium heat with 1 teaspoon oil (vegetable) (or any mild-flavored oil for sauté ) and 1/2 teaspoon Kosher salt (to taste) for about 4 minutes or until softened
4
Beat 4 eggs with 1/2 teaspoon Kosher salt and cook on medium heat in a non-stick pan with 1/2 tablespoon oil
5
Make sure to flip over when the bottom side of the egg is cooked (about 2 minutes)
6
Cut the egg into thin strips
7
Cook 16 ounces marinated beef (bulgogi) (strips) on medium high heat for 4 minutes or until cooked through
8
Place one of the 4 roasted seaweed sheets with shiny side down and spread 1 cup of cooked rice evenly across the sheet, leaving 1" space at the top
9
Place one half of the 4 half sheets of roasted seaweed on top of the rice towards the bottom edge
10
Place some of the spinach, carrot, one of the 4 yellow pickled radish, bulgogi strips and some egg strips neatly across (covering the half sheet of roasted seaweed)
11
Roll the sheet tightly using the bamboo mat
12
Remove the roll from the mat and brush with 1/4 teaspoon sesame oil and sprinkle 1/4 teaspoon toasted sesame seeds
13
Cut roll into 1/4" slices and repeat the process 3 more times and enjoy!
Hee Jin Lee's avatar
Combine 4 cups white rice (medium grained) (cooked) with 2 tablespoons sesame oil, 1 teaspoon MSG and 1 teaspoon Kosher salt

Arirang Hotdog

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Lillie @dearnomdiary

Instructions

1
Can you hear that crunch? Come with me to grab some Korean corndogs!
2
This place serves mozzarella, potato, and even dessert corndogs!
3
My first time trying dessert corndogs, and they were AMAZING!
4
Shown here are the mozza, potato, churros, and oreo.
5
Arirang Hotdog: 5 Byng Ave, Toronto, ON M2N 0E6
Lillie @dearnomdiary's avatar
Can you hear that crunch? Come with me to grab some Korean corndogs!

Oi Jangachi (Cucumber Pickles)

Sylvia K's avatar
Sylvia K

Ingredients

Ingredients

  • 2
    Pounds Cucumbers
    Chopped

Pickling Brine

  • 2
    Cups Water
  • 1
    Cup Soy Sauce
  • 1/2
    Cup Vinegar
    plus more to taste
  • 1/2
    Cup Sugar (white or brown)
    plus more to taste

Instructions

1
Chop up cucumbers. Add chopped cucumbers to glass jar. (I reused spaghetti jar or use airtight container)
2
Combine Water,Soy Sauce,Vinegar and Sugar in a pot to make the brine. Stir well and bring to a boil over medium heat. Let brine mixture boil for about 2 minutes.
3
Remove brine from heat and pour it into the jar over the cucumbers. Let the jars cool before putting in refridgerator.
4
Let it sit for a day or two. Enjoy with rice as a banchan. You can even pour brine over rice to enjoy!
Sylvia K's avatar
Chop up cucumbers. Add chopped cucumbers to glass jar. (I reused spaghetti jar or use airtight container)

Bulgogi Hot Dogs

Lillie @dearnomdiary's avatar
Lillie @dearnomdiary

Ingredients

Bulgogi Marinade

  • 2
    Tbsp Mirin
  • 1
    Tbsp Sesame Oil
  • 1/2
    Cup Soy Sauce
    light
  • 2
    Cloves Garlic
  • 1/3
    Yellow Onion
    small
  • 2
    Tbsp Brown Sugar
  • 200
    grams Beef
    thinly sliced
  • 2
    Hot dogs
  • 1
    Tbsp Oil
  • 1
    Tbsp Honey
  • 2
    Hot dog Buns
  • Green Onion
    Chopped
  • 1
    Tbsp Okonomiyaki Sauce

Instructions

1
Bulgogi Hot Dogs
2
1. Blend 1/3 Yellow Onion (small)2 Cloves Garlic 1/2 Cup Soy Sauce (light)2 Tbsp Brown Sugar2 Tbsp Mirin1 Tbsp Sesame Oil in food processor.
3
2. Marinate 200 grams Beef (thinly sliced) for 30 min with bulgogi sauce.
4
3. Add 1 Tbsp Oil to pan, heat over medium-high heat. Cook 2 Hot dogs for a few minutes until almost done. Then brush with 1 Tbsp Honey.
5
4. Add cooked hot dogs to 2 Hot dog Buns and the bulgogi. Drizzle with 1 Tbsp Okonomiyaki Sauce and top with Green Onion (Chopped). Serve and Enjoy!!
Lillie @dearnomdiary's avatar
Bulgogi Hot Dogs

Ginger Miso Salad Dressing

Karen 상희 Lee's avatar
Karen 상희 Lee

Ingredients

  • 2
    cloves Garlic
  • 1
    small Carrot
  • 1
    small Apple
  • 1/4
    cup Rice vinegar
  • 2
    inch Ginger
  • 1/2
    Cup Avocado oil
  • 2
    tablespoons Miso paste

Instructions

1
Ginger Salad Dressing Blend 1/2 Cup Avocado oil, 1/4 cup Rice vinegar, 2 tablespoons Miso paste, 2 cloves Garlic, 2 inch Ginger,1 small Carrot, 1 small Apple.
2
Blend until smooth!
3
Pour the dressing into a jar of your choice.
4
Drizzle the dressing over any salad you like. Personally, I love neutral tasting lettuce like iceberg lettuce.
5
Enjoy!
Karen 상희 Lee's avatar
Ginger Salad Dressing Blend 1/2 Cup Avocado oil, 1/4 cup Rice vinegar, 2 tablespoons Miso paste, 2 cloves Garlic, 2 inch Ginger,1 small Carrot, 1 small Apple.

Beosot Jeongol (Mushroom Hot Pot)

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Jasmine Cha

Ingredients

The Kelp Broth

  • 3.5
    cups water
  • 3
    small pieces Dried Kelp

The Beef Marinade

  • 4
    tablespoons Soy Sauce (Dark)
  • 4
    cloves Garlic
    pressed
  • 2
    tablespoons Fish Sauce
  • 1
    tablespoon Sugar
  • 1
    tablespoon Sweet Cooking Rice Wine such as Mirin

The Hot Pot Ingredients

  • 1
    Squash
    washed
  • 1
    small bundle Chrysanthemum (Optional)
    washed
  • 15
    small leaves Napa Cabbage
    washed
  • 1/2
    (14-ounce) block Tofu (Soft)
    drained
  • 10
    ounce Beef
    thinly sliced
  • 2
    Jalapeños (Optional)
  • Mushrooms (Enoki, Shiitake, Maitake, Oyster, or whatever you like!)
    cleaned

Instructions

1
Bring 3.5 cups water to boil.
2
Add 3 small pieces Dried Kelp to the boiling water and turn off the heat. Set aside.
3
In a large bowl, add 4 tablespoons Soy Sauce (Dark), 2 tablespoons Fish Sauce, 1 tablespoon Sweet Cooking Rice Wine such as Mirin, 1 tablespoon Sugar, and 4 cloves Garlic (pressed). Whisk well and add 10 ounce Beef (thinly sliced). Mix and let it marinate
4
Clean and prep Mushrooms (Enoki, Shiitake, Maitake, Oyster, or whatever you like!) (cleaned).
5
Prep vegetables. Cut 15 small leaves Napa Cabbage (washed), 1 Squash (washed), 1 small bundle Chrysanthemum (Optional) (washed), and 2 Jalapeños (Optional) as shown.
6
Cut 1/2 (14-ounce) block Tofu (Soft) (drained).
7
In a shallow pot, arrange all the ingredients to your liking.
8
Pour the kelp broth into the pot.
9
Bring it to boil until all the ingredients are cooked.
10
Enjoy!
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How to make Beosot Jeongol (Mushroom Hot Pot)

Apple Nachos (@feedyoursoulsari)

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Sari Schwalm
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My first time in an H mart!

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JOJO

Instructions

1
First time in Hmart!
2
Verdict: everyone liked it and it was really good. Tastes WAYYY better than it looks. Like WAYYYY better.
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First time in Hmart!