marinated perilla leaves

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bamboooyah

Ingredients

  • 25
    perilla leaves
  • 1
    chili pepper (optional)
    sliced
  • 1
    green onion
    sliced
  • 2
    cloves garlic
    minced
  • 1
    tablespoon water
  • 1
    teaspoon gochugaru
  • 1/2
    cup soy sauce
  • 2
    tablespoons plum syrup or honey

Instructions

1
start with 25 perilla leaves
2
combine 1/2 cup soy sauce, 1 tablespoon water, 2 tablespoons plum syrup or honey, 1 green onion, 2 cloves garlic, 1 chili pepper (optional), 1 teaspoon gochugaru in a small bowl
3
mix together
4
place a single perilla leaf at the bottom of an airtight container, pour a spoonful of sauce over the leaf, then place 2 perilla leaves on top and pour another spoonful of sauce over the leaves. repeat this process until all leaves are used up
5
put the lid on and store in the fridge overnight
6
enjoy with a bowl of piping hot rice!
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let’s make marinated perilla leaves

Onigiri Contest #5

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bamboooyah

Ingredients

tuna

  • 1
    tablespoon sriracha
  • 2-3
    tablespoons kewpie mayo
  • 1
    can tuna
  • 1/2
    teaspoon soy sauce
  • 1/2
    teaspoon sesame oil
  • 2
    cups short grain rice
  • 1/2
    teaspoon salt
  • 1
    sheet nori
  • 1/2
    cup furikake

Instructions

1
cook 2 cups short grain rice according to package directions
2
prepare the filling by combining 1 can tuna, 2-3 tablespoons kewpie mayo, 1 tablespoon sriracha, 1/2 teaspoon soy sauce, and 1/2 teaspoon sesame oil
3
mix together
4
spoon half of the cooked rice into a bowl and season with 1/2 teaspoon salt. mix together
5
wet your hands (prevents rice from sticking), grab a handful of rice and flatten it on the palm of your hand, create an indent in the center
6
add a spoonful of the tuna mixture
7
add another handful of rice on top of the tuna and gently shape the onigiri. repeat this process with the remaining rice and tuna
8
roll 2 sides of the onigiri in 1/2 cup furikake and wrap the bottom with 1 sheet nori. repeat this process with remaining rice and tuna.
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let’s make onigiri

kimchi carbonara

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bamboooyah

Ingredients

carbonara sauce

  • 2
    egg yolks
  • 1
    egg
  • 3/4
    cup parmesan reggiano
    freshly grated

pasta ingredients

  • 1
    tablespoon gochujang
  • 1
    cup pasta water
  • 5
    pieces bacon
    sliced
  • 2
    cloves garlic
    minced
  • 1
    cup kimchi
  • 1
    teaspoon bacon grease
  • 5
    green onions
    sliced
  • 1/2
    lb spaghetti
  • 1
    teaspoon sugar

Instructions

1
cook 5 pieces bacon (sliced) in a pan over medium heat. Once cooked, remove from the pan and leave about 1 teaspoon bacon grease in the pan
2
over medium heat, sauté 5 green onions (sliced) leave some set aside for garnish at the end
3
add 2 cloves garlic (minced) and cook for about 2 minutes
4
add 1 cup kimchi, 1 tablespoon gochujang, and 1 teaspoon sugar. cook for about 5 minutes and set aside
5
in a small bowl, combine 1 egg, 2 egg yolks, and 3/4 cup parmesan reggiano (freshly grated) set aside
6
cook 1/2 lb spaghetti until al dente and reserve 1 cup pasta water
7
add the pasta to the kimchi mixture (heat on low), then add in the carbonara sauce, and mix together while adding pasta water as needed
8
continue to add pasta water until the sauce reaches your desired consistency. add the bacon back in.
9
top with green onions and enjoy!
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let’s make kimchi carbonara

sweet corn creme brûlée

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bamboooyah

Ingredients

  • 2
    ears corn
  • 1/4
    cup cream
  • 1/4
    teaspoon salt
  • 1
    cup cream
  • 1
    teaspoon vanilla extract
  • 4
    egg yolks
  • 1/4
    cup sugar
  • 1
    tablespoon sugar

Instructions

1
remove the husk and silk from 2 ears corn and cut the kernels from the cob
2
add the corn to a blender with 1/4 cup cream and blend on high for about 30 seconds
3
use a fine mesh sieve (or nut milk bag) and strain into a measuring cup. top off with cream until you reach 1 cup
4
in a saucepan over low heat mix 1 cup cream, 1/4 teaspoon salt, and 1 teaspoon vanilla extract
5
add the corn liquid to the saucepan and mix together. keep on low heat for about minutes stirring occasionally
6
in a large bowl, combine 4 egg yolks and 1/4 cup sugar
7
whisk the egg yolks and sugar until the mixture is light a pale yellow color
8
whisk continuously and slowly pour the warmed cream/corn mixture into the bowl
9
preheat the oven to 325° and place two ramekins a baking dish
10
fill both ramekins (about 1 cup in each). then slowly pour boiling water into the baking dish until it reaches half way up the ramekins.
11
after 30 minutes in the oven, remove the ramekins from the baking dish. The edges of the creme brûlée should be set but the center should be wobbly
12
chill in the fridge for at least 6 hours (or overnight). right before serving, top with 1 tablespoon sugar, use a blow torch to caramelize the sugar, and enjoy!
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let’s make sweet corn creme brulee

spam and eggs

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bamboooyah

Ingredients

  • 1
    teaspoon oil
  • 1
    can spam
  • 1
    teaspoon soy sauce
  • 1
    teaspoon sugar
  • 1
    teaspoon oil
  • 1
    egg
  • 1
    cup cooked rice

Instructions

1
cut 3 slices from 1 can spam and add 1 teaspoon oil to a pan over medium heat
2
cook the spam for about 2 minutes per side
3
pour 1 teaspoon soy sauce and sprinkle 1 teaspoon sugar over the spam
4
cook the spam for about 2 minutes per side until caramelized
5
fry 1 egg in 1 teaspoon oil
6
serve with 1 cup cooked rice
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let’s make spam and eggs over rice

Ponyo Ramen (Contest #4)

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bamboooyah

Ingredients

  • 1
    slice ham
  • 1
    egg
  • instant ramen package
  • 1
    sliced green onion

Instructions

1
add 1 slice ham to a small pan over medium heat. cook until warmed through, about 2 minutes per side
2
boil 1 egg for 7-8 minutes to make a soft boiled egg
3
prepare the instant ramen package according to package directions
4
pour the ramen into a bowl and add the ham, soft boiled egg, and 1 sliced green onion
5
enjoy!
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let’s make the ramen from Ponyo!

Instant Tteokbokki

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bamboooyah

Ingredients

  • 500
    ml water

Instructions

1
let’s try this instant mozzarella cheese tteokbokki
2
Cook according to package directions by adding 500 ml water
3
Add the dehydrated vegetables
4
Add the sauce and mix together
5
Add the rinsed rice cakes and cook until the sauce thickens (about 8 mins)
6
Enjoy!
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let’s try this instant mozzarella cheese tteokbokki

scallion pancake breakfast wrap

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bamboooyah

Ingredients

  • 1
    tablespoon neutral oil
  • 1
    frozen scallion pancake
  • 2
    eggs
    scrambled
  • 2
    tablespoons cheddar cheese
  • 1
    teaspoon spicy chili crisp

Instructions

1
Add 1 tablespoon neutral oil to a pan over medium heat
2
Add 1 frozen scallion pancake to the pan and cook according to package directions
3
Cook 2 eggs (scrambled ) and top with 2 tablespoons cheddar cheese
4
Add the eggs to the scallion pancake
5
Top with 1 teaspoon spicy chili crisp
6
Enjoy!
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Add 1 tablespoon neutral oil to a pan over medium heat

Matcha Latte (Bambooyah)

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bamboooyah

Instructions

1
Add two scoops of matcha to a small bowl.
2
Add 1/2 cup boiling water to the matcha and whisk it together.
3
Add honey to taste.
4
Add one scoop of collagen (optional) and whisk again.
5
Add ice to a cup, pour your choice of milk over the ice and then pour the matcha over top.
6
Stir to combine and enjoy!
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Add two scoops of matcha to a small bowl.

Gyeran Jjim / steamed egg (@bamboooyah)

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bamboooyah

Ingredients

  • 4-5
    eggs
  • 1
    tsp fish sauce
  • 1
    green onion
    sliced, save some for garnish
  • 1
    tsp salted shrimp
  • 1
    cup dashi stock or water
  • 1
    slice american cheese (optional)

Instructions

1
note: it’s best to use a Korean earthenware pot (ttukbaegi), but it should also work in a small pot that has a lid.
2
in a small bowl, whisk 4-5 eggs together.
3
add 1 green onion (sliced, save some for garnish), 1 tsp fish sauce, and 1 tsp salted shrimp. mix together.
4
add 1 cup dashi stock or water to a small pot over medium heat. once the broth is simmering, turn the heat down to low.
5
pour the egg mixture into the broth and leave it for 10 seconds. slowly stir the eggs for about 3 minutes. once almost cooked through, steam for 4-5 minutes.
6
top with green onion, sesame oil, and 1 slice american cheese (optional).
7
enjoy!
bamboooyah's avatar
note: it’s best to use a Korean earthenware pot (ttukbaegi), but it should also work in a small pot that has a lid.