korea

Korean Barbecue Dipping Sauces 

Tbsp of Doenjang

Tbsp of Gochujang

sesame oil

salt

black pepper

Wasabi

Sauce

Mix the doenjang and gochujang together. Serve!

Ssamjang

First add the salt and pepper into a small serving bowl. Add the sesame oil into the bowl. Serve!

Sesame Oil with Salt and Pepper

Put wasabi in bowl. Serve! (add soy sauce if would like!)

This was a breakfast staple in my house growing up. My dad fries up Spam until crispy, adds some kimchi for flavor, and scrambles in a few eggs. We serve it over rice with seaweed seasoning, but salt and pepper work great too.

Kimchi, Spam, And Egg Scramble Recipe By Tasty

Spam®, diced

eggs

olive oil

¼ cup kimchi, diced

unsalted butter

white rice, steamed

kosher salt,

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Tasty

Kimchi, Spam, And Egg Scramble Recipe by Tasty

Crack the eggs into a small bowl and beat to combine.

Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3–4 minutes.

Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2–3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.

Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.

https://vid.tasty.co/output/168350/landscape_480/1590516270

Bulgogi Ssam (Korean Marinated Beef Lettuce Wraps)

beef

soy sauce

(50 g) sugar

garlic

ginger

sesame seeds

salt and pepper

Gochujang (Korean hot pepper paste)

Doenjang (Korean soybean paste)

rice vinegar

medium grain rice (warm)

Romaine, bibb, lettuce leaves

To make the marinade, combine soy sauce, sugar, sesame oil, garlic, ginger, and sesame seeds in a large bowl. Add the thinly sliced beef, turning to coat, cover, and refrigerate for 30 minutes.

In a small bowl, combine gochujang, doenjang, rice vinegar, soy sauce, and sesame oil. Cover and refrigerate until needed.

Place a large wok or pan over high heat. Once heated, add the beef with the marinade. Cook, stirring constantly, until browned, 2-4 minutes. Remove from heat.

Use lettuce leaves to wrap beef with the rice and ssamjang. Serve with kimchi.

Korean Black Sesame Latte (Heukimja Latte)

TBSP Black Sesame Seeds

TBSP Honey

Oz Heavy Whipping Cream

Oz Milk

Shots Espresso

In a mini food processor, combine black sesame seeds and honey. Blend until the mixture is smooth.*

Then, in the food processor, blender, or mixer combine the heavy whipping cream with the black sesame paste. Blend until the mixture gets thick enough to create layers. You do not want to make thick whipped cream. Too thick, and you won't get able to mix it into the milk and espresso.

Next, prepare the espresso. Do this in a Moka pot, espresso machine, or Nespresso.

Finally, combine the ingredients. Start with the black sesame mixture. Next, add the milk. Finally, top the drink with espresso. Before drinking, mix everything together.

Rezept für Herzhafte Eiermuffins » Über 380x nachgekocht » 10min Zubereitung » 8 Zutaten » 227 kcal/Portion

Herzhafte Eiermuffins

Butter 60 g

Zucker 100 g

Päckchen

Salz Prise

Weizenmehl, Type 405 140 g

Milch 220 ml

Eier 16 St.

In einem Topf oder der Mikrowelle 60 g Butter zerlassen. Backofen auf 200 °C (Ober-/Unterhitze) vorheizen. 

In einer Schüssel flüssige Butter, 100 g Zucker, 4 TL Backpulver, 1 Päckchen Vanillinzucker, 1 Prise Salz, 140 g Mehl, 220 ml Milch und 4 Eier zu einem cremigen Teig verrühren.

Muffinförmchen ggf. einfetten und ca. bis zur Hälfte mit Teig befüllen. Es sollte etwa ¼ des Teigs übrig bleiben. In jede Muffinform ein Ei schlagen und den restlichen Teig über den Eiern verteilen. Im Ofen ca. 15–20 Min. backen. Vorsichtig aus dem Ofen nehmen und die herzhaften Eiermuffins direkt verzehren. 

Guten Appetit!

Tipp: Zusätzlich kann geriebener Käse in den Teig gemischt werden, oder die fertigen Muffins können mit Petersilie bestreut werden.

A recipe for Duk Mandu Guk (떡 만두국, Korean Rice Cake and Dumpling Soup)! Dumplings and thin rice cakes are simmered in a beef broth and served with a variety of flavorful toppings.

Duk Mandu Guk (Korean Rice Cake and Dumpling Soup)

(2.8 liters) water

garlic (peeled and left whole)

green onions (white and light green parts (reserve dark green

(44 milliliters) Korean soup soy sauce (Guk-Ganjang)

Salt and black pepper (to taste)

(600 grams, ~4 cups) sliced rice cakes (tteok, duk)

Gim (roasted seaweed)

eggs (divided)

Vegetable oil (for greasing pan)

Reserved beef

garlic (minced)

Salt (to taste)

(450 grams) Korean dumplings (Mandu)

Reserved green onions (green parts- thinly sliced)

Rinse the beef cubes in cold water and drain.

In a large pot, combine the water, beef, garlic, and white parts of the green onions. Bring the water to a boil, then reduce to a simmer. Cover and allow to simmer until the brisket is tender, 1-2 hours. Skim off any  foam that forms on the surface with a spoon and discard.

To make the broth:

In a large bowl, cover the rice cakes in cold water and soak for 20-30 minutes.

Place a skillet over medium heat. Place a sheet of the gim on the hot skillet to lightly toast on each side until crisp. Repeat with the other sheet. Slice into strips or crumble with your hands and set aside.

Separate the egg yolks and whites into two separate bowls. Very lightly grease the skillet with oil and place over medium low heat.

Beat together the egg yolks and add to the pan, tilting to make a thin layer. Once it is just set and not yet browned, flip to cook the other side until just set. Transfer to a plate or cutting board and slice into thin strips.

Once the beef is tender, strain the broth, season with soup soy sauce and place back over medium heat. Adjust to taste with salt and freshly ground black pepper. Shred the beef pieces and place in a small bowl. Discard the vegetables. Season the shredded beef with the minced garlic, 1 teaspoon sesame oil, black pepper, and salt. Set aside.

Drain the rice cakes and add to the boiling broth along with the dumplings. Stir the bottom of the pot to keep them from sticking. Cook until the dumplings are heated through and the rice cakes are chewy but not completely softened, about 5-7 minutes.

Slowly pour in the egg whites while stirring to create ribbons throughout the soup. Once cooked through, remove from heat.

Divide the soup among serving bowls. Top with shredded beef, sliced eggs, seaweed, and green onions. Serve immediately.

To assemble the soup:

Top 6 korea recipes from across the web

The most viewed korea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Barbecue Dipping Sauces

Kimchi, Spam, And Egg Scramble Reci...

Bulgogi Ssam (Korean Marinated Beef...

Korean Black Sesame Latte (Heukimja...

Herzhafte Eiermuffins

Duk Mandu Guk (Korean Rice Cake and...

Top 6 korea recipes from across the web

The most viewed korea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Barbecue Dipping Sauces

Kimchi, Spam, And Egg Scramble Reci...

Bulgogi Ssam (Korean Marinated Beef...

Korean Black Sesame Latte (Heukimja...

Herzhafte Eiermuffins

Duk Mandu Guk (Korean Rice Cake and...

The most viewed korea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine