Recipe

Butter Chicken With Gently Spiced Jasmine Rice


Eggnog isn’t readily available in South Korea, so I started...



Eggnog isn’t readily available in South Korea, so I started making it to make my holidays complete. I throw all caution to the wind and don’t cook my eggs, but I throw a lot of booze in so I hope it evens out —because alcohol kills all germs, right?

Ingredients:

4 egg yolks
1/3 cup sugar +plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
5 ounces spiced rum
1 teaspoon freshly grated nutmeg
4 egg whites

1. Beat the egg yolks until they lighten in color. 

2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. 

3. Add the milk, cream, spiced rum, and nutmeg + stir to combine. 

4. Separately, beat egg whites to soft peaks. Then, gradually add the 1 tablespoon of sugar and beat until stiff peaks form. 


One of my favorite Korean foods is kimchi jjigae (김치찌개, kimchi...



One of my favorite Korean foods is kimchi jjigae (김치찌개, kimchi stew). Once you have all the ingredients, it’s easy to make. 

Ingredients

  • 7 large dried anchovies, heads and guts removed
  • 1/3 cup Korean radish, thinly sliced
  • 4 x 5 inch dried kelp
  • 3 green onion roots
  • 4 cups water
  • 1 pound kimchi, cut into bite size pieces
  • ¼ cup kimchi brine
  • ½ pound pork shoulder or belly
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon gochujang (hot pepper paste)
  • 1 teaspoon sesame oil
  • 1 small package of tofu, sliced into ½ inch thick bite size pieces
  • 1 small package of spam, sliced into ½ inch thick bite size pieces
  • 3 green onions, diced

Directions


How to make homemade sauerkraut

I’ve had such a good time brewing my own kombucha that sauerkraut seemed like a natural next step. Making healthy, probiotic-filled sauerkraut is easy and cheap -and it’s so much better for you than the chemical-filled sauerkraut you buy in the store.

INGREDIENTS

  • 1 medium head fresh green cabbage, 2 ½–3 pounds
  • 2 tablespoons sea salt (table salt has additives so don’t ferment with that!)
  • 1 tablespoon dried dill

DIRECTIONS

1. Chop up your cabbage -green or purple. I will warn you that in my experience, purple cabbage needs more help fermenting so you might have to add more brine, but I’ll explain that later.


Coleslaw probably tastes better when you give it some time and...



Coleslaw probably tastes better when you give it some time and don’t eat it immediately after making, but I can never wait. Here’s a recipe for a coleslaw that makes a great side dish.

Ingredients

  • 6 cups shredded cabbage
  • 1 sliced red pepper
  • ½ cup sliced green onions
  • 3 to 4 tablespoons chopped fresh basil
  • 3 tablespoons snipped fresh dill, 1 tablespoon dill weed, or 1 tablespoon dried dill

Dressing

  • ½ cup mayonnaise
  • 3 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons yogurt
  • 1 teaspoon coarsely ground pepper

Directions


Moist, chocolatey muffins for breakfast or dessert.INGREDIENTS2...



Moist, chocolatey muffins for breakfast or dessert.

INGREDIENTS

2 eggs
1⁄2 cup oil
1 cup milk
1 teaspoon vanilla
1 3⁄4 cups plain flour
1⁄2 cup sugar
1⁄4 cup cocoa
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄2 cup semi-sweet chocolate chips +extra to sprinkle on top

DIRECTIONS

1. Preheat oven to 200 C and prepare muffin pan by greasing or fill with paper liners.
2. In large bowl mix the eggs, oil, milk and vanilla.
3. In smaller bowl mix the flour, sugar, cocoa, baking powder, and salt.
4. Combine wet and dry mixtures and fold together gently until just mixed. Mix in chocolate chips.
5. Spoon into prepared pan until ¾ full, and sprinkle extra chocolate chips on top. 
6. Bake for 20 minutes.


Since tomatoes are in season, I have been making some salsa in...


tomatoes, garlic, and onions ready for the broiler


Tomatoes, garlic, and onions after the broiler


A batch of salsa!

Since tomatoes are in season, I have been making some salsa in the blender. Here is the recipe that I use. Modify it as you see fit, but keep the vinegar levels relatively on par. The vinegar acts as a preservative and helps the salsa keep for up to two weeks. It tastes great after being frozen as well though if you need to store it for longer.


Mexican taco pasta salad

I like cold pasta salad. One of my favorites is one that tastes like Mexican tacos. I usually mix in whatever I have in my fridge. It’s a potluck favorite.

INGREDIENTS

1 lb. pasta (such as elbow macaroni)
4 - 5 sweet mini peppers - diced
1 cup onion - diced
1 can black beans - rinsed well
2 cups corn (fresh, frozen, or canned)
1½ cups chunky salsa
large handful cilantro - chopped
1½ cups cheddar cheese - shredded
1 tablespoon jalapeno - chopped

Dressing
1 cup sour cream
½ cup mayonnaise
3 - 4 tablespoons cumin
2 - 3 garlic cloves - minced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper

INSTRUCTIONS


I’ve always wanted to bake M&M cookies, so I bought three...





I’ve always wanted to bake M&M cookies, so I bought three bags of the candy at the store and tried my hand at it. I’ve modified the recipe to my liking. They’re small, soft, and chewy. Enjoy!

Ingredients

1-¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, melted
¼ cup granulated sugar
½ cup brown sugar (preferably dark)
1 large egg
1 teaspoon vanilla extract
½ cup M&M’s (~3 bags of M&M candy)

In a medium bowl, sift together flour, baking soda, and salt. Set aside.


My banana bread recipe is delightful, but it doesn’t do well...



My banana bread recipe is delightful, but it doesn’t do well when adding walnuts. Below is a recipe ideal for a nutty addition. Don’t be lazy; toast those nuts.

Ingredients
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 large eggs
1/2 teaspoon pure vanilla extract
1 stick unsalted butter
1 cup sugar
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces (10 minutes at 350F)


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