Here's an easy party snack that does not take much time or effort, yet is absolutely addicting! These nuts are the perfect balance of spicy and sweet, and the brown sugar also adds a caramelized exterior that is texturally and visually pleasing. The secret "glue" that binds the nuts together in this recipe is the egg white, so make sure you do not skip it! These nuts are great as party snacks to keep your hungry guests at bay, but I also make a huge batch to snack on throughout the week or to munch on while I'm cooking. Hope you enjoy this recipe!Read More
It's been a rainy few days in Baltimore, which means I'd rather curl up in my apartment with a hearty dish rather than venture out to restaurants and getting drenched in the process. I don't know if it's because my mom used to make this on rainy days, but dakdoritang is definitely one of the foods I crave the most on dreary, drizzly days. It's one of the most well-known dishes in Korean cuisine, and for a good reason; chicken and hearty vegetables are simmered in a spicy, flavorful sauce that tastes complex with layers of flavor. Perhaps one reason this dish is popular is that the cooking techniques involved here are not rocket-science; the method is rather simple, but what's more important is finding the right balance of flavors, between the salty, sweet, and spicy-- feel free to kick up or lower the heat, depending on your preference. Remember, if you made a dish too sweet by accident, you can always add more salt (or soy sauce in this case), and vice versa: if the dish seems too salty, add more sugar or add more water to dilute it. This dish also has many variations in that some people prefer it very thick and stew-like, while some people prefer to have it thinner. If you wish to simmer for a longer time or need to re-heat it the day after, I would suggest stirring it occasionally and adding water periodically as you go. This dish tastes even better the day or two after, so feel free to make a huge batch!Read More
Mac & cheese is probably one of my all-time favorite foods. There's so many different ways to make it, and whatever method, pasta, or the cheese that is used, it's hard to resist the bowl of cheesy and creamy goodness. There's many labor-intensive versions that require making a bechamel sauce or using the broiler to form a crunchy crust, but this recipe allows you to achieve both the creaminess and the crunchiness in a short amount of time, using just one pot and one skillet! The added heat from the seasoning elevates the good old mac & cheese to another level, with the spices cutting through the richness of the dish. If you make a huge batch, you can reheat the pasta later, but make sure you keep the panko breadcrumbs in a separate container to keep them dry and crunchy. Feel free to add more cornstarch to achieve the consistency of your preference!Read More
je yuk (제육)= pork
bokkeum (볶음)= stir-fry
This is a very popular dish in Korea. Koreans generally love anything spicy, which is why you will see this dish in most Korean restaurants (other versions use chicken or squid). In restaurants, this dish is often served with lettuce, napa cabbage, or other leafy green vegetables that you can wrap the meat in. Cooking the meat does not take very long at all, but you want to let the meat sit in the marinade for at least an hour, or preferably overnight.
currently listening to:
2NE1- Missing you [click here for Eng subbed version]
1.5 - 2lbs thinly sliced pork shoulder or loin
1 Tablespoon cooking rice wine
1/4 teaspoon black pepper
1/4 teaspoon salt
6 Tablespoons gochujang (Korean chili pepper paste)
1 Tablespoon gochugaru (Korean chili pepper flakes)
3 Tablespoons soy sauce
2 Tablespoons mirin
2 Tablespoons sugar
2 Tablespoons sesame oil
2 Tablespoons minced garlic (can use fresh or buy prepared)
1 Tablespoon minced ginger (can use fresh or buy prepared)
1 teaspoon toasted sesame seeds
1 small onion, sliced
2 stalks green onion, thinly sliced
prep time: 20 min
cook time: 10-15 min
1. Season the meat with salt and pepper. Pour the cooking wine over the meat, and massage the meat with your hands so that the wine is mixed in well. Let the meat stand in the wine for at least 10 minutes while you prepare the other ingredients.
2. Slice the onion and the green onion. Mix all of the ingredients for the marinade in a large bowl. Toss the meat into the marinade and stir well.
3. Transfer the meat and marinade to a gallon-size Ziploc bag, and place in the refrigerator. You could also use a plate and cover with plastic wrap. Let the meat sit in the fridge for at least an hour, or overnight. After the hour of marinating, if you wish to save the meat for later, transfer to the freezer. In the Ziploc bag, the meat will keep for about 3 weeks in the freezer.
4. When ready to cook, heat olive oil in a skillet at medium-high. Stir fry for about 10-15 minutes until slightly caramelized.
5. Transfer to a plate, and serve with rice, or with lettuce or napa cabbage to wrap the meat in. Dig in! Absolutely delicious.