Gyeran Jjim Recipe : vKorean Steamed Egg 부드러운 계란찜 만들기


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Hi guys!

Hope you guys having an awesome weekend! 😀

Today I’m going to share one of my favorite ways to eat egg! We call Gyeran Jjim, Silky & Delightful Korean Steamed Egg!

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It is so good with any other Korean dishes, especially spicy food! In Korea, there are restaurants specialize real spicy food and they always have this Gyeran Jjim as a side menu or coming with the spicy dish. It mellow down the spiciness really well!

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It’s very mild soft side dish that goes literally with every Korean dish. 

There are several ways to make Korean Steamed Eggs;

microwave method, Chawanmushi style, soupy style, not soupy style and more!

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My recipe is the most classic Korean style, most of home cooks make at home. :-)

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I love cooking Korean Steamed Egg in Ttukbaegi, I think it’s the best method both taste and texture for my taste.

If you like to cook Korean food at home, I recommend you to have at least 1 ttukibaegi in your kitchen. It’s essential cooking tool for Korean cooking. 

There is not really a substitute for ttukbage and it’s easy to find in Korean/Asian grocery markets or internet and it’s inexpensive.

Hope you guys try this recipe at your home!! 😀

5 from 1 reviews
Gyeran Jjim (Korean Steamed Egg)
 
Author:
Ingredients
  • 3 Eggs
  • ¾ tsp. Salt
  • ¾ tsp. Fish sauce
  • 1½ tsp. Mirin
  • 1 cup Korean ultimate stock (Click HERE for the recipe), you can substitute to vegetable or chicken stock
  • ½ Green onion
Instructions
  1. Heat Ttukbaegi (Korean earthenware pot, if you don’t have it use small size seasoned cast iron pot or thickest bottomed pot you have.) over hight heat.
  2. In a mixing bowl, combine egg, salt, fish sauce and mirin; whisk all tougher until smooth.
  3. By now (about 5 minutes passed), ttukbaegi will be hot. Pour Korean ultimate stock to hot ttukbaegi and bring it to soft boil, it won’t take that long. If your stock boils hard, reduce heat to medium and bring ti soft boil. This is very important to make silky steamed egg.
  4. Pour egg mixture into soft boil sock while whisking with a whisk. Reduce heat to medium low and keep whisking about 30 seconds to 1 minutes, until egg mixture and stock incorporated completely, smooth and silky. Cover, and steam for 5 minutes.
  5. Meanwhile, chop green onion for garnish. When steamed egg is done cooking, add chopped green onion right on top and serve immediately.
Notes
You can keep Gyeran Jjim in refrigerator and eat cold.

 

Easy Beef and Broccoli

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Hi guys!

From all the big love from you guys, I decided to make another Chinese take out favorite, Beef and Broccoli, Asian at Home style~!!

It’s not only delicious but Easy Beef and Broccoli! 

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All the ingredients I’m using for this recipe are mostly can be found at regular grocery store! (except Chinese cooking wine, which is you can substitute to water, no prob!)

Steps are super easy, everyone can follow and end up this delicious, good looking, easy beef and broccoli!

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The sauce amount is for total 1 lb. of beef and broccoli and I prepared them half beef and half broccoli, because I love them equally. 😉

But if you like more beef or broccoli, just increase the percentage of beef or broccoli-  but keep it total 1lb. 

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It is super delicious on top of freshly cooked jasmine rice, umm nomnom!! 

But if you would love to serve this with Chinese fried rice, click right HERE! I got the super delicious recipe for ya! :-) 

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If you like your easy beef and broccoli to be sweeter side, just add 1/2 teaspoon more sugar from the recipe. :”) 

Hope you guys enjoy as much as I did, and I wish good luck in your kitchen!! 😀

 

 

5 from 1 reviews
Easy Beef and Broccoli
 
Author:
Ingredients
For the Beef
  • 8 oz (1/2 lb) New York steak, sirloin or chuck
  • 1 tsp. Soy sause
  • 1 tsp. Shaoxing wine, rice wine or dry sherry
  • ½ tsp. Corn starch
  • ¼ tsp. Baking soda
  • ⅛ tsp. Black or white pepper
For the Brown Sauce
  • 1 Tbs. Soy sause
  • 1 Tbs. Oyster sauce
  • 1½ tsp. sugar (Add ½ tsp. more if you like sweeter side.)
  • 1 Tbs. Shaoxing wine, rice wine or dry sherry
  • 1 tsp. Corn starch
  • ⅛ tsp. Black or white pepper
For Stir Fry
  • 8 oz. (1/2 lb) Broccolini, broccoli or Chinese broccoli
  • 2 Cloves garlic
  • 1 oz. Fresh ginger (approximately 2 to 3 very thin slices)
  • 2 Tbs. High smoke point cooking oil (Such as peanut, canola, vegetable, sunflower or avocado oil)
  • 1 Green onion
  • 1 tsp. Sesame oil
  • Toasted sesame seeds
Instructions
  1. Take big chunk of fat from beef and slice into ¼ inch thin.

 In a mixing bowl, add sliced beef and rest of ingredients for beef. Mix well with your hand, set aside.


  2. While beef is marinate, let’s make sauce and prepare vegetables. 
In another mixing bowl, combine all ingredients for brown sauce. Whisk well, set aside.


  3. Cut dry bottom from broccolini and cut into halves, or bite sizes, set aside.

  4. Chop garlic and green onion. Mince fresh ginger and set aside.

  5. Heat a wok over high heat with approximately 1 cup water and bring it to boil. Add broccolini and blench for 1 minutes. Remove from heat and drain broccoli and set aside.
  6. Heat now-empty wok over hight heat until completely dried; add oil and swirl to coat. Add garlic and ginger, stir fry until you can smell the fragrance, about 30 seconds. 


  7. Add marinated beef into wok, combine with garlic and ginger. Spread beef evenly bottom of work, and cook until edge is darken and crispy, about a couple minutes.
  8. Turn it over, and cook other side for a couple minutes or until edge is darken, crispy and beef is cooked ¾ way and you can barely see red spots. 


  9. Pour sauce we made earlier; stir fry until sauce has thicken, glossy and beef is coated evenly with sauce, about a minute. Stir frequently so sauce will not burn. 


  10. Add blenched broccolini into beef and combine well, about 30 seconds. We don’t need to cook broccolini, just need to mixed with sauce and reheated.
  11. Remove from heat, stir in chopped green onion and sesame oil. 

  12. Transfer to a serving plate, and garnish with some toasted sesame seeds if you desired.
 Serve with warm cooked Jasmine rice is the best!! :-)

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Korean Pickled Onion : Yangpa Jangajji Recipe

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Hi guys! 

Hope you guys having a wonderful day! :-)

Today, I’m sharing Korean Pickled Onion, we call Yangpa Jangajji. 

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It is one of the essential Korean pickle/preserved foods you must have in your refrigerator!

It goes so deliciously with Korean BBQ (My favorite cut of meat to eat this pickle is Samgyeopsal!), Korean savory pancakes, dumplings and more!

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This Korean pickled onion can be replace for kimchi, if kimchi is not available for the refreshing savory sour taste.

The ingredients are super simple, and directions of this recipe is can’t be easier!

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So hopefully you guys give this recipe a try and enjoy Korean Pickled Onion at home~! 😀

 

 

5 from 1 reviews
Korean Pickled Onion Recipe : Yangpa Jangajji
 
Author:
Ingredients
  • ¾ cup Water
  • 2 cups Soy sauce
  • 1 cup Sugar
  • 1 cup White vinegar
  • 2 lb. Yellow/white onion (Approximately 2½ large onion)
  • 1 Green chili
  • 1 Red chili
  • 1 Lemon
Instructions
  1. In a sauce pan, add water, soy sauce, sugar and white vinegar and stir with a spoon so sugar will dissolve. Bring it to boil over high heat then reduce heat immediately to medium and simmer for 5 minutes. Remove from heat.
  2. Add fresh lemon juice form 1 lemon into pickling liquid and stir, set aside.
  3. Mean while, cut onion into bite size cubes, and slice chilies.
  4. Device onion and chilies equally into 3 of 32oz. mason jars, or any container you are using. Place chili slices between onions, so spiciness will spread out evenly.
  5. Pour still warm pickling liquid over onion and chilies, into mason jars.
  6. Cover tightly with lids and let it cool on your kitchen counter. When it’s cool, place pickle jars in your refrigerator. You can eat this pickle right after it cooled down but I like it the best after a couple days.
Notes
After you ate all the onions and chili, you probably have some pickling liquid left. Don’t through away! Bring the liquid to boil (to get rid of excess moister from onion), replace into container and eat as a dipping sauce for dumplings, savory pancakes and etc!

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Haemul Pajeon : Korean Seafood & Green Onion Pancake

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Hi guys!

Today I’m going to share one of my favorite pancake recipe, Haemul Pajeon! Korean Seafood Pancake!  

It is super yummy, everybody looooooves it!!! 

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In Korea we eat this food with Maggeolli- Korean milky rice wine, which is AMAZING together!!

But no worries, without maggeolli, it is still faaaantastic!!! 

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The seafood is totally your choice, because even in Korea, you will never get the same seafood every restraints you go. But commonly calamari/squid, shrimp, clam, mussel and oysters are used for this Korean Seafood Pancake. You can put 5 different kinds seafood or just only 1 kinds. It is really up to you!

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This recipe is super fun, quick and easy to make! 

I used Sempio’s Tempura powder for this recipe, but if you are having hard time find one, you can make the tempura powder from scratch, just look at the recipe down below! :-)

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Hope you give this recipe a try on the weekend or for your crowd, they gonna fall in love whit this! 

Good luck in your kitchen and have fun~!! 😀

 

5 from 1 reviews
Haemul Pajeon : Korean Seafood & Green Onion Pancake
 
Author:
Ingredients
For the Batter
  • ¾ cup Sempio’s tempura powder*
  • ¾ cup Cold water
  • 2 Bundles of Green onion, about 13 to 15 (After washed, dry completely with paper towel.)
  • 1 Red chili
  • 6oz. Shrimp and calamari, peeled and deveined (Approximately 1 cup)
  • 4 Tbs. Cooking oil
  • 1 Egg
Instructions
  1. In a mixing bowl, combine tempura powder and water; which until you don’t see any lumps, but don’t over mix. Set aside.
  2. Trim completely washed and dried green onion’s roots and dry ends. If your green onions are thick, cut into halves in lengthwise.
  3. Cut prepared seafood into bite sizes. Seeded red chili and julienne.
  4. Heat a large skillet over medium high heat; add oil and swirl to coat.
  5. Place green onions into skillet and spread evenly. Pour ¾ of batter we made earlier.
  6. Place seafood evenly then sprinkle julienne red chili and pour rest of batter. Cook for 4 to 5 minutes.
  7. Meanwhile, crack an egg into a small bowl and break yolk a little bit, but not mixing.
  8. Pour egg right on top of pancake, and cook another 2 to 3 minutes, until pancake is ¾
  9. way cooked and bottom is crispy and golden brown. Flip it over carefully with 2 spatulas.
  10. Cook additional 1 to 2 more minutes or until pancake is fully cooked. Carefully flip your skillet upside down onto cutting board so you can see egg and seafood part faces up.
  11. Cut into bite sizes and serve immediately with dipping sauce. (The recipe is coming SOON!)
Notes
You can make the tempura powder from scratch by mix the ingredients down below:
1 cup all-purpose flour
1/4 Tablespoon black pepper
1/3 Tablespoon sea salt
1/4 Tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon baking powder
1 teaspoon corn starch

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Easy & Healthy Orange Chicken Recipe

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Hi guys!

Today I’m going to share my delicious, healthy and easy orange chicken recipe with you all!

There is not deep fry process nor tons of sugar in the recipe. So you won’t feel bad at all even though if you eat this every day! 

And I meant every day, because it is so good I don’t mind eating this healthy orange chicken.

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I use chicken breast, but doesn’t meant this healthy orange chicken will be dry. Because I have my secret weapon, all Chinese chefs use in their restaurant!

You definitely don’t want to miss out this recipe, it is a keeper! 

If you follow my recipe and directions, you won’t miss the deep fry chicken or chicken thighs, just trust me! 

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Honestly, I like this healthy orange chicken better than from panda express or any other Chinese take out restaurants. It is flavorful, juicy, tender and deeeeelicious! 

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I highly recommend you to make this week night dinner since it is so quick to make, or weekend lunch/dinner with family and friends, you will be the star! 😀 

Hope you enjoy my Healthy Orange Chicken recipe easy, and good luck in your kitchen~! 

 

Watch the video to understand the process a lot easier and you can remember better! 😀

5 from 1 reviews
Easy & Healthy Orange Chicken Recipe
 
Author:
Ingredients
For The Chicken
  • 2 boneless,skinless chicken breast (Approximately 1 lb.)
  • 2 tsp. Soy sauce
  • 2 tsp. Shaoxing wine (Chinese cooking wine)*
  • 2 tsp. Cornstarch
  • ½ tsp. Baking soda
  • ⅛ tsp. Black pepper
For the Orange Chicken Sauce
  • 1 Tbs. Hoisin sauce
  • 1 Tbs. Sambal (Chili garlic sauce)
  • 1 Tbs. Sugar
  • 2 tsp. Soy sauce
  • Fresh juice form 1 orange
For Stir Fry
  • 2 Garlic cloves
  • Fresh ginger, same amount with garlic
  • 2 Green onions
  • 3 Tbs. High smoke point cooking oil (Such as peanut, canola, vegetable, sunflower or avocado oil)
  • Toasted sesame seeds
Instructions
  1. Slice chicken into ¼ inch thin. In a mixing bowl, add sliced chicken and rest of ingredients for chicken. Mix well with your hand, until chicken is coated evenly with sauce. Set aside.
  2. While chicken is marinate, let’s make sauce and prepare vegetables. In another mixing bowl, combine all ingredients for sauce. Whisk until sugar has dissolved, set aside.
  3. Roughly chop garlic, julienne ginger and chop green onion, set aside.
  4. Heat a wok over high heat; add cooking oil and swirl to coat. Add chopped garlic and ginger, stir fry until you can smell the fragrance, about 30 seconds.
  5. Add marinated chicken into wok, combine with garlic and ginger. Spread chicken evenly bottom of work, and cook until it’s golden brown and crispy, about a couple minutes. Turn it over, and cook other side for a couple minutes or until chicken is cooked ¾ way.
  6. Add sauce we made earlier; stir fry until sauce has thicken, chicken is fully cooked and coated with sauce evenly, about a couple minutes. Stir frequently.
  7. Remove from heat, add chopped green onion, stir until combined.
  8. Transfer to a serving plate, garnish with more chopped green onion and sesame seeds.
Notes
Note: You can substitute Shaoixing wine to dry cherry, sake(rice wine). If you’d like to cooking without alcohol, you can skip it.

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