Korean Food

Bibimbap



Bibimbap is one of the famous Korean traditional food which is usually served with side dishes.
The word "Bibimbap" means Mixed rice or Mixed meal (Bap being used for both rice and meal). 

Bibimbap is served in a bowl, warm white rice in the bottom, topped with seasoned vegetables and chili pepper paste, most of time a raw or fried egg and sliced meat are added on the top of the meal.
 

 How-2 Make Bibimbap:
For 4- 6 servings.
Ingredients:

- Cooked rice
- a package of bean sprouts
- a bunch of spinach
- 2 small size of zucchinis
- 5-7 Shiitake mushrooms
- fern brakes (kosari)
- 200 grams of ground beef (about half a pound)
- 1 small carrot, eggs
- soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

 

 

 

 

BULGOGI

-Korean Barbequed Beef

 

 Bulgogi is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried. Bulgogi can be served as a main dish over a bowl of hot steamy white rice.



 

 

 

  How-2 Make Bulgogi:

 

Ingredients:

• 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
• ⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sa
• uce found in the health food section of your local grocery store.
• 3 Tbl white sugar
• 1 Tbl sesame oil
• 3 cloves of garlic, minced
• ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
• 2 green onions including the white parts, finely sliced into small pieces
• 2 Tbl toasted sesame seeds
• ¼ tsp of red pepper flakes
• 2 pinches of black pepper
• optional ¼ tsp. of ginger, finely minced

Instructions:

 

Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice.

 

 

Dduk Bok Gi (Spicy Rice Cake)

 

Duuk Bok Gi is probably the most popular street food in Korea. The tenderness of rice cakes meets the sweet and spicy taste of red chilli pepper paste. It's usually eaten as a snack but it can be served as an appetizer or even a meal.

 

How-2 Make  Dduk bok gi:

 

Ingredients:

 

 

11 oz Rice Cake (tube/cylinder shape) 7 oz Fishcake ½  Instant Noodle 20  Anchovy (dried) 1  Onion (Medium) 3  Green Onion  4 cups Water  ⅓ cup Red Chili Paste (Gochujang) 3 tbs Sugar  2  Egg  1 tsp Sesame Seeds
Instructions: 1. Soak rice cake Soak rice cake in cold water for at least 30 minutes unless they are made fresh (soft). Cut the rice cake into 4-5 inches length.		1 Soak rice cake Cold water 30 min Cut into 4-5 inches
2. Make Anchovy stock Add 4 cups of cold water in a sauce pan. Place anchovies in a mesh ball and place it in the water. Bring it to boil and keep boiling for 10 minutes on medium heat. Remove anchovies.		2 Anchovies in a mesh ball 4 cups cold water Bring to boil Boil for 10 min Med Heat
3. hard boil eggs OPTIONAL: Place 2 eggs (or more as you desire) in a pot of water so that they are at least half immersed in the water. Boil for 15 minutes. Cool them in cold water and peel off the shells.		3 Hard boil eggs 15 min High Heat
4. Cut ingredients Cut fish cake into bite size triangles. Slice an onion. Cut 3 green onions into 2-3 inches length.		4 Cut fish cake bite size triangles Slice 1 onion Cut 3 green onions 2-3 inches length
5. Add ingredients Add rice cakes into the anchovy stock. Make sure rice cake pieces are separated from each other. Add 6 spoons of red chilli pepper paste. Add less if you can’t handle the spiciness. Add 3 tablespoons of sugar, fish cake, instant noodles (optional), onions and green onions.		5 Add rice cake 6 tbs red chilli pepper paste 3 tbs sugar fishcake instant noodles (optional) onions green peppers
6. Boil Boil on medium heat for 15 minutes. Stir once in a while so the rice cake doesn’t stick to the bottom. If there is not enough water, add a little bit of water. Add hardboiled eggs and cook for another 5 minutes on low heat.		6 Boil 15 min Med Heat Stir periodically Add hardboiled eggs Boil 5 min Low Heat
7. serve Serve on a plate and garnish with sesame seeds (optional).

 

 

 



Dishes made from fish in Vietnam

Hi! everybody , today I will introduct some dishes made from fish in Vietnam to you .^0^

1)Fish fried spicy with sesame sauce

Let I tell you how  to make it ?
we have 5 steps
step 1 : Pre-processing, cleaning, drying fish and then cut 2-3 lines on the fish itself.

step 2 : Rub flour covering fish body and  pour into the pan fried with oil .

step3 : You should fry 2 sides of fish to see it becomes yellow

step 4 : Chopping tiny onions, garlic, chili

step 5 :Mix it all onions, garlic, chili with sesame seeds, sesame oil, soy sauce and sugar to sprinkle on the fish itself.

Then enjoy it !!!!!!^^

2) Pungent braised fish : this is popular dishes in dinner of Vietnamese . Because it easy to make and save time . It is a good dish choice in winter .

3) Salmon fried honey
Ingredient :

300g salmon
- 1 lemon
- 30ml honey
- 1 cucumber
- Green onion, ginger, cornstarch
Preparation :

Cut salmon into thick slices and place in bowl, add onion, ginger julienne and seasoned with salt. Squeeze add half a lemon for taste sour fish. Have you noticed the lemon used to being mild dish! Adding 1-2 tablespoons cornstarch diluted in water and then mix all the spices len.Uop fish in 10 minutes. Prepare a pan of hot oil, marinated salmon with fried on low heat. Salmon cooked pretty fast so when you fry for about 2 minutes, see the fish start hunting again and then turn down the heat slightly discolored.

Arrange fish with cucumber and disc scan a very thin layer of honey over it.

4) Fried fish :
Ingredient :

 - 300g fish
- 1 bunch dill
- 1 bunch of broccoli
- 1 carrot
- Green onion, ginger, garlic, spices, cooking oil
Preparation :
First, it is minced ginger and pounding water, mix cumin, ginger and a little spice on the fish. Roll fish to becomes each small balls  and fried golden in hot oil.

then Soak the washed cauliflower and carrots, boiled then cut into small pieces and bring.

After that , For non-aromatic garlic in hot oil, then in xao.Cuoi and vegetables, fried your fish with vegetables. Add seasonings, oyster sauce, continue to stir fry until the sauce thickens, then remove from the heat.

Finish !

                                                                                                 KAYLA LUU

Ramen(Japanese soup noodle)

Hi guys, this is Kazu. Today's our food is my favorite food Japanese style soup noodle "Ramen".

Ramen is originally chinese food, however it is unclear when Ramen was introduced to Japan.
Since then people try to make the tastes of Ramen prefered for Japanese people then Ramen has become a popular Japanese food today. Everyone likes Ramen, I am pretty sure there is no one hate Ramen in Japan!!

Ramen soup was originally based on chicken stock and soy sauce taste,however, today, Ramen has got many different taste. The base of soup is made from chicken bone(torigara), pork bone(tonkotsu) or seafood with a variety of ingredients such as onions, carrots, shiitake mushroom, dried seaweed, dried fish, fish flakes and more. Double soup which is combined chicken, pork or seafood soup  is being popular today. Then there are some flavours such as miso, sio(salt)or soy sauce. Also, we have many different flavours throughout Japan. Different place has got different flavours. Famous ones are Hakata(Fukuoka) Ramen, Sapporo Ramen(Hokkaido) and Kitakata Ramen(Fukushima). Actually, we can try so many flavours of Ramen in Tokyo because there are so many Ramen restaurant in Tokyo.



Hakata Ramen

This is Hakata Ramen. It is known as pork bone(tonkotsu) soup, straight thin noodle.Link to one of the most famous Hakata Ramen restaurant in Japan
The biggest characteristic of Hakata Ramen is that we can order another noodle(noodle only) if you want to eat more after you finish your noodle, and also we can choose the hardness of your noodle, then restaurant stuff will make your noodle as hard you would choose.









Kitakata Ramen
 

This is Kitakata Ramen. It is dried small sardiness or pork bone based soup and soy sauce flavour with thick waved noodle. Kitakata Ramen is usually called "Shina- soba"(means chinese noodle). So that it is made baced on original chinese soup noodle. Kitakata city is not a big city, however, there are over 100 noodle restaurant around that area.










Sapporo Ramen

This is Sapporo Ramen. People would imagine miso flavour if they hear Sapporo Ramen, but Sapporo Ramen has three flavour which are soy sauce, miso and sio(salt). It is pork bone stock soup, really sticky and rich soup compared to the other Ramen. Usually served with butter and corn on the top of noodle. Also some restaurant use seafood because seafood in Hokkaido is high quality.









There are more and more flavour and kinds of Ramen and also there are tons of Ramen restaurant in japan today. So Ramen is not a traditional japanese food but typical, well known, delicious and beautiful food!! People cannnot live without Ramen. So you should try one you like!!
Actually, even here in Sydney there are so many Japanese Ramen restaurant and some of them are very nice.
The restaurant I reccomend you is

• Ippudo sydney   West field 
• Hakatamaru   Heymarket
• Ryo-tei    crows nest
• Ramenzundo World square

These four noodle restaurant are my favourites in sydney!!
You must check these out!!

thanks,
Kazuhito Isaji

Steamed Dim Sims (Xíu Mại)

Good evening men and women,

Today I'll introduce to you another Vietnamese recipe. It calls "steamed dim sims", you can eat that with bread or rice or anything that you like. It's optional and it is suitable to mix with everything. It's very simple to make, it won't take you a long time! 20 minutes to prepare, 10 minutes to cook and at total 30 minutes! It isn't a long time, is it?

I'll show you how to it.

INGREDIENTS: 

- 250g pork mince 

- 1 small fresh red chilli, finely chopped
- 1 garlic clove, crushed
- 3cm piece fresh ginger, finely grated
- 2 tbs chopped fresh coriander
- 2 tsb fish sauce
- 30 wonton wrappers
- 1 egg, lightly whisked

Dipping sauce
- 2 tbs sweet chilli sauce
- 1 1/2 tbs lime juice
- 1 tbs fish sauce

METHOD:
- Step 1: Place the mince, chilli, garlic, ginger, coriander and fish sauce in a bowl. Mix until well combined. Lay the wonton wrappers out in a single layer on a clean surface. Spoon teaspoonfuls of the mixture into the centre of each wonton. Brush the edges of one wonton and bring the edges up to tightly enclose the filling. Press to seal.
- Step 2: Line a large steamer basket with non-stick baking paper. Arrange the wontons over the base of the basket in a single layer. Place the basket over a wok of barely simmer water (making sure the water doesn't touch the base). Cover and steam for 8-10 minutes or until cooked. Transfer to a serving plate and cover loosely with foil to keep warm. Repeat with remaining dim sims.
- Step 3: Meanwhile, to make the dipping sauce, combine the sweet chilli sauce, lime juice and fish sauce in a small bowl.
- Step 4: Serve the dim sims with the dipping sauce.

Hope you guys enjoy it. Leave me a comment if you do try to make it at home. I'm looking forward to hearing from you.

Have a nice day!

Hana

Bánh bèo - Vietnamese Savory Steamed Rice Cake (water fern cake)

Banh beo is a specialty of central Vietnam, especially popular in Da Nang, Hue, Quang Nam and Quang Ngai. It is basically made from rice flour and tapioca starch, topped with minced shrimp (Hue style) or a mixture of pork and shrimp (Da Nang/Quang Nam style). A simple yet elegant, cheap yet delicious dish which can be eaten throughout the day!

HOW TO MAKE BÁNH BÈO:

Fast way of making the base (using prawn crackers)
Boil prawn crackers for 15 mins with 1tsp oil.
Drain and wash with cold water.
Immediately stack on a plate.

Traditional way of making the base 
In a large bowl/pot, mix 400g rice flour, 100g stapioca starch and 1 liter water
Stir well and allow the mixture to rest for 1 hour
Then add 1tsp salt and 1tsp cooking oil
Stack small condiment bowls in a steamer and steam the empty bowls for 2 mins

Then pour a thin layer of the mixture in each bowl and steam for 4 mins
Take out and allow them to cool. Each cake should have a nice "dimple"
Stir up the mixture once in a while. Repeat until all mixture is used.

Make the shrimp toppings (Hue style)
Peel and devein prawns. Season with ½ tsp salt, ½ tsp pepper and ½ tsp chicken stock
Cover with film cling and microwave for 2-3 mins
In a mortar and pestle, grind the prawns till a rough texture
Then dry fry it for 1 mins on low heat

Alternative toppings (Da Nang style)
Cut pork belly into very small cubes
Fry on a heated pan without oil till the fat comes out
Add minced shrimp and shrimp paste
Dilute the rice flour mixture and add to the pan

Make savoury fish sauce
Boil the shrimp shells and simmer for 15 minutes. Extract the broth
Crush chili with a spoon and add to the fish sauce
Apply 115 ratio: 1 tbsp fish sauce, 1 tbsp sugar, 5 tbsp shrimp broth

Assemble the dish
Remove the cakes from the molds and stack on a plate
Grease the cakes with scallion oil
Top up with minced shrimp/pork mixture
Garnish with crispy pork skin / fried shallot / crushed roasted peanuts
Add in savoury fish sauce and serve!

It can also be served in the bowl itself with a topping of your choice.

This is the tutorial video:

Hope you guys like it. Have a nice weekend!

Hana

Lahmajoon(Armenian pizza)

Whats up guys its your Armenian Hagop Ankeshian and today I'm going to give you the recipe to make my favourite dish which is lahmajoon.

Filling:

• 2 garlic cloves
• 1 medium onion, roughly chopped
• 1 small green pepper, seeded and roughly chopped
• 1 can of tomato paste
• 450 grams of ground beef or use lamb if you like lamb
• 1 can of diced tomatoes
• 1/4 cup chopped parsley leaves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• salt and pepper

Dough:

• flour tortillas

Instructions:

Pulse thee garlic in a food processor to mince it.Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the beef, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper: process until all is well chopped.The consistency should be wet and pasty. Spread a thin layer of the filling onto the flour tortillas all the way to the edge.Bake directly on the oven rack for 8 to 10 minutes, until the meat is cooked through.To serve, squeeze some lemon over the top and eat out of hand, enjoy.

I hope you guys love this dish its so tasty you wont regret having tasted it, see ya next time

Caramel Pork Recipe

• Good afternoon gorgeous and handsome, today I want to introduce one of the most favourite food of mine. It's Caramel Pork. It will take you 40 minutes to prepare and I think people will wonder about the nutritional information. I'll show it right now.

  Nutritional Information

  Amount per serving

  • Calories: 295
  • Fat: 2.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 27.8g
  • Carbohydrate: 37.3g
  • Fiber: 2.1g
  • Cholesterol: 75mg
  • Iron: 2.7mg
  • Sodium: 577mg
  • Calcium: 31mg

  Ingredients

• 1 cup water
• 3/4 cup uncooked sushi or short-grain rice
• 1/2 teaspoon kosher salt, divided
• 1/2 cup frozen green peas, thawed
• 1 tablespoon rice vinegar
• Cooking spray
• 1 pound pork tenderloin, cut into 1-inch pieces
• 1/2 cup chopped Vidalia or other sweet onion
• 3 garlic cloves, minced
• 1/2 cup fat-free, lower-sodium chicken broth
• 3 tablespoons dark brown sugar
• 1 tablespoon lower-sodium soy sauce
• 1 teaspoon bottled ground fresh ginger
• 1/2 teaspoon crushed red pepper
• 2 canned anchovy fillets, rinsed and minced
• 8 lime wedges

Preparation

1. 1. Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 10 minutes; gently stir in peas and vinegar.
2. 2. Heat a medium skillet over high heat. Coat pan with cooking spray. Add pork; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Add onion and garlic; stir-fry 2 minutes. Stir in broth and next 5 ingredients (through anchovy); bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Spoon 1/2 cup rice on each of 4 plates; top each serving with 1/2 cup pork mixture. Serve with lime wedges.

Hana Pham