Recipe Collection 🍲

Ingredients

• ※재료
• 순두부 1봉지(400g), 바지락(10~15개), 다진 삼겹살(50g), 대파(1대), 양파(1/2개), 호박(1/3개), 청양고추(2개), 물(300ml), 달걀, 후추, 참기름
• ※양념
• 고춧가루(2큰술), 맛술(1큰술), 진간장(1큰술), 굴소스(1큰술), 참치액(1큰술), 다진 마늘(1큰술)

Instructions

1. 1. 냄비에 식용유를 두르고 파를 넣고 볶아준다.
2. 2. 파 향이 올라오면 다진 삼겹살을 넣고 볶아준다.
3. 3. 고기가 80% 정도 익으면 고춧가루를 넣고, 타지 않게 볶아준다.
4. 4. 여기에 다진 마늘, 맛술, 진간장, 굴소스, 참치액을 넣고 볶아 양념장을 만든다.
5. 5. 물 300ml를 붓고 호박, 양파를 넣고 채소가 살짝 익을 때까지 끓여준다.
6. 6. 바지락을 넣고 끓이다가 바지락이 입을 벌리면 순두부 투하!
7. ※ 바지락을 넣으면 짜 질 수 있으니 간을 보고 물을 더 넣어주시면 됩니다.
8. 7. 바글바글 끓으면 청양고추를 넣고 후춧가루와 참기름을 뿌려준다.
9. 8. 마무리로 달걀 투하! 달걀이 반숙으로 익으면 불을 끄고 밥과 함께 맛있게 먹으면 끝!!

Ingredients

• 1 tablespoon olive oil
• 1½ pound sirloin steak (cut into bite size pieces, or strip loin, tenderloin, strip steak or rib eye)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 2 tablespoons butter (unsalted)
• 4 cloves garlic (minced)
• ¼ teaspoon red pepper flakes
• 1 tablespoon parsley (fresh, chopped)

Instructions

1. Add the olive oil to a large skillet and heat it over high heat. Make sure the olive oil is hot, then add the steak pieces to it. Season them generously with salt and pepper.
2. Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Continue cooking for another 2 minutes until they’re golden brown. If your skillet isn’t big enough, you may need to do this batches.
3. Transfer the steak bites to a plate and in the same skillet add the butter. Turn the heat down to a medium and after the butter has melted, add the garlic and red pepper flakes. Cook for about 30 seconds while stirring, just until the garlic becomes aromatic and starts to brown.
4. Pour the garlic butter over the steak bites and toss well. Garnish with parsley and serve.

Ingredients

• 1 1/2 cups long grain white rice,
• 1/4 cup oil, (vegetable or canola oil)
• 1 teaspoon garlic, , minced
• 1/4 medium onion, , finely diced
• 1/4 cup tomato sauce, , or 2 pureed tomatoes*
• 2 teaspoons tomato bouillon , granulated, or cubes*
• 1/4 teaspoon salt
• 1 carrot, , diced
• 1/2 cup peas, (frozen or fresh)
• 3 cups water
• 1-3 whole serrano peppers, , optional

Instructions

1. Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
2. In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
3. Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
4. Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

Ingredients

• Pre-Made Gyoza Wrappers/Skins
• ¼ cabbage
• ½ onion
• 30g Negi Green Onion
• 30g Nira Garlic Chives
• Clove of Garlic
• 10g Fresh Ginger (or same amount as garlic)
• 18g Soy Sauce
• 15g Sesame Oil (plus more for frying)

Instructions

1. First start off by preparing the vegetables for your Gyoza Tane (mixture) - cut ¼ of a cabbage into small pieces (you can leave some big pieces in for a nicer texture), and finely cut onion, negi green onion and nira garlic chives - add these all to a mixing bowl
2. Grate ginger and garlic into the bowl and then add to the other vegetables
3. In a separate mixing bowl add 140g of minced pork (I used 70g of a rough mince and 70g fine mince) - mix well.
4. Add your vegetables from before and soy sauce, sesame oil and a pinch of salt and pepper, mix those all until thoroughly combined
5. Now, take a gyoza wrapper and then place a spoonful of mix slightly off-center to the right on top. Fold the wrapper in half and pinch one end, keep in place with your thumb - use your index fingers to ‘crawl’ up the gyoza making 4-5 folds before securely pinching both ends of the gyoza - repeat for the rest of your mix
6. In a frying pan, add a tbsp of sesame oil and while heating to a medium high add your gyoza in a circle pattern
7. Wait until all of the Gyoza start to turn a nice golden brown on the bottom and then add 50ml of water, put a lid on the pan and let steam for 3 minutes
8. Once the gyoza has steamed for 3 minutes, take off the lid and give the pan a shake to make sure nothing has stuck, then keep frying on medium until all liquid has dissolved
9. Take a large plate and place on top of the frying pan, then flip them over
10. Enjoy your Gyoza with a simple ‘tare’ sauce - 1:1 soy sauce and vinegar!

Ingredients

• 50ml Worcestershire sauce
• 20ml Soy sauce
• 20g Oyster sauce
• 1 tbsp mirin
• 50g cabbage
• 50g onion
• 50g beansprouts
• 40g carrot
• 2g ginger
• 2g garlic
• 1tbsp Neutral Flavoured Oil
• 2 packets of noodles (around 300g) or 1.8mm spaghetti
• 100g thinly sliced pork
• 50ml water
• Aonori (Dried Seaweed)

Instructions

1. Mix the white wine and sugar to make the mirin substitute (You can usual regular mirin if you have)
2. In a bowl, mix the Worcestershire sauce, soy sauce, oyster sauce, and mirin.
3. Cut the cabbage into bite-sized pieces
4. Cut the onion and carrot into thin slices
5. Cut the ginger into thin slices and the garlic into fine pieces.
6. Slice the pork into bite-sized pieces.
7. In a frying pan, add 1 tbsp of neutral-flavored oil and fry the ginger
8. Then fry and add in the pork. Set aside.
9. In the same pan, add the ginger and fry until fragrant.
10. Add in the onions and carrots and fry for 1 minute.
11. Add the cabbage and cook till tender. Set aside.
12. Boil the noodles for 30 seconds. Drain.
13. On medium heat, add 1 tbsp oil.
14. Add in the noodles and press down with a spatula till the outside is crispy.
15. Flip over and repeat.
16. Using tongs or chopsticks, break the noodles apart.
17. Add in the pork and vegetables and mix together.
18. Add the sauce and mix again.
19. Make sure to taste!
20. Right at the end, add in the beansprouts and water.
21. Fry for another 30 seconds.
22. Serve and top with dried seaweed!