Cabbage Pancake Bonchon Baechujeon | 배추전

Emily Strong's avatar
Emily Strong

Ingredients

Dipping sauce

  • 1
    tbs Rice vinegar
  • 1
    tsp Sesame seed oil
  • 1
    tsp Gochugaru
  • 2
    tbs Soy sauce
  • 2
    Green onion
    chopped
  • 1
    tbs Sesame seeds
    toasted

Batter

  • 1
    cup Anchovy or vegetable stock
  • 2/3
    cup All purpose flour
  • 1/2
    tsp Salt
  • 1
    Egg
    whipped

Cabbage

  • 1
    head Napa cabbage

Instructions

1
Visit one of your favorite Asian grocery stores! I made a quick bike to Khim’s Millenium Market (536 Myrtle Ave., Brooklyn, NY 11205) to swoop up the goods.
2
Wash off outer leaves of the cabbage and save for kimchi. Peel off 3-4 layers of healthy,crunchy,looking leaves. Wash thoroughly. Cut off ends. Dry the leaves.
3
For the dipping sauce,mix together the soy sauce, gochugaru, rice vinegar, green onion, sesame seed oil, and sesame seeds in a small bowl. Mix and set aside.
4
Make the batter by mixing the stock, salt, flour, and the egg (whip separately) in a large bowl.
5
Heat up a tablespoon of vegetable oil in a large skillet over medium high heat. Coat pan evenly.
6
Dip your dried cabbage leaf into the batter, and coat the whole leaf as evenly and generously as possible.
7
Place the leaf in the skillet, fit as many in w/o touching each other. Press down carefully on the leaves with a spatula to flatten so they can cook evenly.
8
Sprinkle on some gochugaru, then flip & add oil if necessary. Cook another 2-3 minutes, until crispy. Place on a large flat tray or cooling rack.
9
Sprinkle chopped green onion and toasted sesame seeds over the leaves. Serve hot with dipping sauce. Cut into snack sized bites with kitchen scissors 😋.
Emily Strong's avatar
Visit one of your favorite Asian grocery stores! I made a quick bike to Khim’s Millenium Market (536 Myrtle Ave., Brooklyn, NY 11205) to swoop up the goods.

Korean French Fry Hot Dog

Emily Strong's avatar
Emily Strong

Ingredients

  • 1 3/4
    cups All purpose flour
  • 1
    cup Lukewarm water
  • 2
    tbs White sugar
  • 1
    package Active dry yeast
  • 1/2
    tsp Salt
  • 4
    Uncured hot dogs
  • 2
    cups Pack crumbs
  • 32
    ounces Bottle of vegetable oil
  • 4-6
    Wooden grill skewers
  • 2-3
    Russet potatoes
    peeled and chopped into 1/4 x 1/4 squares
  • 2
    tbs All purpose flour
  • Condiments (sugar, ketchup, mustard, mayo)

Instructions

1
Visit your local grocery store!Mr. Mango (59 Lafayette Ave, Brooklyn, NY 11217) has a lot of Asian ingredients not found in your typical bodega.
2
Combine warm water & sugar in a bowl.Stir until sugar is dissolved. Add the package of active dry yeast and let it sit for about 5-10 minutes.
3
Add the salt and flour. Mix well until it’s smooth. Cover and let sit for about 1 hour. The dough will double in size and puff out.
4
Boil a large pot of water. Soak chopped potatoes in cold water for about 5 minutes while water is heating up.
5
Drain potatoes and add to boiling water. Blanch for 2 min. Drain again & rinse in cold water to remove starch. Spread out on cotton towel or paper towel.
6
Put the potatoes into a bowl and mix with 2 tablespoons of flour.
7
Skewer the hot dogs on skewers or wooden chopsticks. Feel free to cut some of the hot dogs in half. Heat 4 in. of oil in a large frying pan to 320°F- 330°F.
8
Coat a hot dog skewer with the batter, turning the skewer around so it’s fully covered. You can use your hands to shape it a bit, if you need to!
9
Roll skewer in the potato bits & pack them into the batter w/ your hands, until they stick.
10
Then roll the hot dog skewer in the breadcrumbs until it’s completely covered before dropping it into the hot oil.
11
Fry for 6 to 7 minutes. Repeat with all of your hot dog skewers.
12
Leave on a metal rack or paper towels to cool off. Sprinkle with sugar if your heart desires 💛😋
13
Condiment your favorite way, crunch down!
Emily Strong's avatar
Visit your local grocery store!Mr. Mango (59 Lafayette Ave, Brooklyn, NY 11217) has a lot of Asian ingredients not found in your typical bodega.

Raw Soy Sauce Marinated Blue Crab Ganjang-gejang | 간장게장

Emily Strong's avatar
Emily Strong

Ingredients

Crabs

  • 6-7
    whole Female blue crabs
    live

Marinade

  • 2
    cups soy sauce
  • 1/2
    cup rice vinegar
  • 1
    whole sweet onion
    sliced
  • 1
    whole apple
    sliced thinly
  • 1
    tbs ginger
    smashed and chopped
  • 2
    whole small red chili peppers
    thinly chopped
  • 2
    whole green chili peppers
    thinly chopped
  • 1
    sheet dried kelp
  • 1
    whole bay leaf
  • 1//
    lemon
    sliced
  • 1/2
    cup mirin

Garnish

  • 1
    small red chili pepper
    chopped
  • 1
    tbs sesame seeds
  • 1
    green onions
    chop
  • 1
    small green chili pepper
    chopped

Instructions

1
The Shop: Visit your favorite fresh seafood purveyor and scope out the goods. This video features Aquabest in Chinatown, Manhattan (276 Grand St,NYC 10002).
2
Get to know your local seafood purveyor! This recipe video features Steven Wong of Aquabest (@aquabestnyc on IG) of the family run fish and seafood market.
3
Pick out 6 or 7 lovely & lively female blue crabs (hint: the females have the orange “painted nails”/claws) with tongs and put them in a bag.
4
Carry your live blue crabs home right away (in my case, via a sneaky trip on the MTA)🚉.
5
Put the crabs in the freezer for 2-3 hours while you prepare their marinade bath. This way, you can clean and trim them without getting pinched.
6
Marinade: Bring soy sauce,rice vinegar, mirin,garlic,sweet onion,apple, ginger,red & green chili peppers,bay leaf, & dried kelp to a boil over medium heat.
7
Marinade Continued: 1. Simmer softly for 1 hour. 2. Cool marinade, strain brine, and let cool completely. After cooled, squeeze and add the lemon slices.
8
Crab Cleaning: 1. Take the crabs out of the freezer. 2. Clean the crabs thoroughly by brushing them in cold running water.
9
Crab Crack: Crack the top shell off each crab. Remove the apron, gills, eyes, antennae, & trim claws. Keep the best part, the orange roe!
10
Shell Match Up: Check again that the top and bottom of the crab is clean. Put the shells back together with their halves.
11
Bath: Pour brine over your crabs in a large container and place a weight on top of the crabs to keep them submerged in the marinade. Refrigerate for 24 hours.
12
Eat: Take crabs out of marinade & garnish w/ green onions, sesame seeds, & chili peppers. 1 green onions (chop) 1 tbs sesame seeds 1 small red chili pepper (chopped)
Emily Strong's avatar
The Shop: Visit your favorite fresh seafood purveyor and scope out the goods. This video features Aquabest in Chinatown, Manhattan (276 Grand St,NYC 10002).