Bungeoppang (Fish-shaped bread with sweet red bean filling)

This recipe comes from: http://www.maangchi.com/recipe/bungeoppang 

Ingredientes: 

1 cup all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon brown or white sugar
1 cup plus 2 tablespoons water
1 tablespoon vegetable oil
Sweet red beans (canned or homemade): or homemade. 

Instructions: 

1. Combine flour, salt, baking soda, and sugar in a bowl. Add water and mix it well.
2. Sieve the mixture through a strainer to get a silky batter without any lumps.
3. Heat up the bunggeoppang pan and turn the heat down to low.
4. Open the pan and grease both the upper and lower fish molds with a light coating of vegetable oil.
5. Pour the batter into one side of the fish mold until it’s ⅓ full. Add  1 tablespoon of sweet red beans to the center, and then gently fill up the rest of the fish mold to totally cover the red beans.
6. Close the mold and cook for about 3 minutes over low heat.
7. Turn the pan over and let it cook another 3 minutes. Open it and turn it over again for another 30 seconds, to make the bread a little more crispy.
8. Take out and serve immediately.

Thai Sticky Rice & Mango (Khao Nieow Ma Muang)

This recipe comes from: http://www.asian-recipe.com/thailand/thai-desserts.html#mango  

Ingredients

1 1/4 cups raw sticky rice (sweet or glutinous rice). 

3/4 cup thick coconut milk 

1/4 cup sugar 

3/4 cup very thick coconut milk

1/8 tsp salt for the topping

1/2 tbsp salt for mixing with rice

1/4 tsp rice flour

6 medium mangoes — peeled and sliced

Instructions: 

1. Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4″ above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins). 
2. Heat, on low, 3/4 cup of coconut milk in a small saucepan. Do not shake the coconut milk can before opening. Spoon out only the thick part that’s usually on top. 
3. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.
4. Heat the other 3/4ths cups of coconut milk and add salt. Stir until the salt is dissolved. This makes the topping sauce. 
5. To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
6. Makes about 6 servings.

Kheer

This recipes come from: http://allrecipes.com/recipe/74203/kheer-rice-pudding/ 

Ingredientes 

2 cups coconut milk

2 cups milk
3 tablespoons white sugar
1/2 cup Basmati rice
1/4 cup raisins

1/2 teaspoon ground cardamom

1/2 teaspoon rose water (optional)

1/4 cup sliced almonds, toasted

1/4 cup chopped pistachio nuts

Prep: 10 mCook: 25 mReady In: 35 m

Instructions:  

1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Red Bean Bun

Homemade Red Beans Buns

This recipe comes from: http://www.chinasichuanfood.com/homemade-red-bean-buns/

"Homemade Chinese Red Bean Buns with soft and slightly sweet surface. Have one bite, you will see the smooth sweet red bean paste inside. It is a good idea to serve this homemade red bean buns with some milk or soy milk."

Prep Time: 1 hour, 20 minutes

Cook Time: 20 minutes

Yield: 16

Serve: 4 

Ingredients

1 cup of sweet red bean paste
Wrapper
300g all-purpose flour
1 packet instant yeast = 2¼ teaspoons
160g water or 20g more for adjustment
2 tablespoons sugar (optional)
Instructions

Instructions:

1. Prepare warm water around 35 °C. And mix the yeast with the water. Mix well and set aside for around 5 minutes.

2. Mix sugar with the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.

3. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.

4. Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by stand mixer.

5. When the dough is double in size, get it out and punch the air out and continue kneading for several minutes.

6. Then roll the dough into a long log around 1 inch in diameter.

7. Scatter some flour on your board and cut the log to small sections around 1 inch long.

8. Press the small dough to a round and think wrapper with the palm. Place 1 tablespoon of the sweet red bean paste in the center of your wrapper and seal the wrapper together.

Turn the buns over so that the sealed surface is underneath. Brush some oil on the bottom and place in the steamer. Cover with lid and rest for around 10 to 20 minutes until the buns becomes fluffy again.

9. Bring the water in wok to a boiling and then steam the buns for 20 to 25 minutes depending on the size.

10. Turn off the fire and leave the steamer for 5 minutes before lifting the cover.

Transfer the buns out and serve warm.

Ojingeo Gui (Spicy Grilled Squid)

Ojingeo Gui (Spicy Grilled Squid)

AUGUST 30, 2016

This recipe comes from:

http://www.koreanbapsang.com/2016/08/ojingeo-gui-spicy-grilled-squid.html 

Ingredients
1-1/2 pounds (5 to 8 small or 2 medium to large squids)
6 to 8 perilla leaves (kkaennip, 깻잎), thinly sliced (more for wraps) - or spring mix, arugula, lettuce, etc.
1/2 lemon


Marinade
2 tablespoons chopped scallion
1 tablespoon minced garlic
1 teaspoon finely grated ginger
1 tablespoon Korean red chili pepper flakes (gochugaru)
2 tablespoons soy sauce
1 tablespoon rice wine (or white wine)
1 tablespoon sugar
3 tablespoons Korean red chili pepper paste (gochujang)
2 tablespoons Korean corn syrup (oligodang, 올리고당), or sugar
1 tablespoon sesame oil
Pinch pepper
1/2 teaspoon sesame seeds



Instructions

1.Clean the squid by carefully pulling the tentacles until the innards slip out of the body. Use your fingers to reach inside the tube and remove any remaining parts. Cut the tentacles from the head just below the eyes. Remove the beak from the center of the tentacles. Discard everything except the body and tentacles. Rinse the squids well under cold running water. Drain.

2. In a bowl big enough to hold the squids, combine the marinade ingredients, and stir well.

3. Add the squids and coat evenly with the marinade, and then marinate in the fridge for about 30 minutes.

4. Heat a lightly oiled grill or a frying pan until very hot. Add the squids, and sear quickly until the squids curl up and turn opaque, about a minute, depending on the size of your squid. Flip them, and cook for another minute. You can baste with the sauce if you like. Remove the squids. You can pour the remaining marinade to the pan, bring to a boil, and use as extra sauce. 


5. Plate them on the sliced perilla leaves or any other vegetable of your choice. Drizzle some lemon juice over, and garnish with a slice of lemon.

BIBIMBAP

BIBIMBAP

KOREAN MIXED RICE WITH MEAT AND ASSORTED VEGETABLES

This recipe comes from:

http://mykoreankitchen.com/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/

INGREDIENTS

Meat and meat sauce
100g (3.5 ounces) beef mince
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sugar - I used brown sugar
¼ tsp minced garlic
Vegetables and other
250g (0.6 pounds) mildly seasoned spinach
350g (0.8 pounds) mildly seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!)
100g (3.5 ounces) shiitake mushroom
120g (4.2 ounces) carrots (1 small)
½ tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
3 to 4 serving portions of steamed rice
3 or 4 eggs (depending on the serving portion)
Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
Korean seasoned seaweed, shredded (long thin cut)
Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar - I used raw sugar
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp vinegar - I used apple vinegar
1 tsp minced garlic
* 1 Tbsp = 15ml


INSTRUCTIONS

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Prepare and cook ingredients as below.
- For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
- Mix the Bibimbap sauce ingredients in a bowl.
- Spinach and bean sprouts per linked recipe.
- Rinse, peel and julienne the carrots. Add some cooking oil and ¼ tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
- Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and ¼ tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
- Make fried eggs. (While sunny side up is common, you can make them per your preference.)
Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it.

Mix the ingredients well in the bowl and enjoy!

Korean Pollock Fish Pancakes

Korean Pollock Fish Pancakes

This recipe comes from:

http://ifood.tv/pancake/346609-korean-pollock-fish-pancakes 

Ingredients:

Pollock 200 Gram, frozen (1 fillet)

Salt 1 Pinch

Black peppercorn 1 Teaspoon, ground

Flour 1⁄2 Cup (8 tbs)

Egg 2 Medium

Canola oil/Vegetable oil 2 Tablespoon
Soy sauce 1 Tablespoon (for the dipping sauce)


Vinegar 1⁄2 Tablespoon (for the dipping sauce)

Directions
GETTING READY
1. Take 1 frozen pollock fillet (about 200 grams) out of the package, rinse it in cold water and set aside for 20 minutes.
2. Slice it into pieces at a 45 degree angle to get 8-9 pieces that are ⅛ inch thick x 2 inches x 3 inches.
3. Sprinkle a few pinches of salt and a bit of ground black pepper over the slices.

MAKING
4. in a bowl place ⅓ cup of flour and add the fish slices and mix by hand to coat them with flour.
5. In a small bowl beat 2 eggs with a few pinches of salt.
6. Heat up a non-stick pan over medium high heat and add 1-2 tbs canola oil.
7. Dip each pollock slice in the beaten egg and place it onto the heated pan.
8. Lower the heat and cook for 1 minute, turn it over with a spatula and cook 1 more minute.
9. Add more oil if needed, and put more egg mixture on top of each slice if you want to make it yellower.
10. Chop up any of your favorite vegetables and mix it with the batter and make a pancake!

FINALIZING
To make a fast dipping sauce:
11. In a bowl mix 1 tablespoon of soy sauce and 1/2 tablespoon vinegar.

SERVING
12. Serve hot, warm or cool with the dipping sauce.


Read more at http://ifood.tv/pancake/346609-korean-pollock-fish-pancakes#Je2LkIhvjiGqm8PK.99