ChamchiMayo DeopBap 참치마요덮밥 (Tuna Mayo Rice Bowl)

ChamchiMayo DeopBap 참치마요덮밥 (Tuna Mayo Rice Bowl)

Ingredients:

Tuna Mixture:

1 Canned Tuna in Oil, 90g

2-3 Tbsp Mayonnaise

a dash of Black Pepper

Scrambled Egg:

1 Fresh Egg

3 Tbsp Full-cream Milk

pinch of Salt

knob of Butter

Sauce:

2 Tbsp Soy Sauce (JinGanjang)

2 Tbsp Water

1 Tbsp Brown Sugar or Corn Syrup (Mulyeot)

Garnish:

Shredded Seaweeds (GimJaban)

Sesame Seeds

Mayonnaise

a bowl of (1 cup) Steamed Rice

Instructions:

Prepare the scrambled egg.

In a small bowl, crack-in egg; add milk, and a pinch of salt. Beat well.

Heat a non-stick pan for a minute or so, then add-in butter; let it melt over low heat. (Do not allow the butter to brown!)

Pour-in the egg mixture, and let it sit for 10 seconds without stirring.

After 10 seconds, stir with a wooden spoon; lifting and holding it over from the bottom of the pan. Let it sit again for 5 seconds more then stir and fold again until softly set. Placed the cooked egg on a plate. Set aside.

Prepare the sauce.

In a small bowl, add-in soy sauce, water, and brown sugar. Mix well.

Place the sauce in a pan, and cook for 15 seconds over low-medium heat.

Remove from heat once it starts to thicken. Set aside.

Prepare tuna mixture.

Open the canned tuna, and discard oil.

Put tuna in a small bowl; mix-in mayonnaise, and add a dash of pepper to taste.

Set aside.

Scoop a cup of steamed rice in a bowl. Place the tuna on the center, and the scrambled egg on the sides. Pour the sauce over it.

Decorate with mayonnaise, and top with shredded seaweeds. Sprinkle some sesame seeds.

Serve and Enjoy!!!

Dalgona Coffee

Dalgona Coffee

You will need:

a cup or a glass

measuring spoon

a big mixing bowl (stainless or plastic)

a wire (round) whisk, or a hand mixer

a spoon

a stirrer

Ingredients:

Instant Black Coffee, or any strong coffee

Brown Sugar or White Sugar

Hot Water

Low Fat Milk, or any dairy of choice (cold, warm, or iced)

Cinnamon or Cocoa Powder (for topping)

I used this milk.

Instructions:

In a mixing bowl, add the instant coffee, brown/white sugar, and hot water in equal amount or 1:1:1 ratio. Mix well.

Lets make the coffee foam...

*Using a wire whisk, in a tilted angle, whisk the mixture for 2-3 minutes (about 400 times whisks), or until a stiff peak is formed.

*Using a hand mixer, starting at a low speed, mix the coffee and sugar until well dissolved. Then gradually turn the speed to high and mix about 1-2 minutes, or until stiff peaks form.

Fill 2/3 of a cup or glass with cold or warm milk (or any dairy of choice), and/or add 3-4 ice cubes if you prefer iced.

Spoon the coffee foam and add it on top of the milk (or any dairy of choice).

Sprinkle with some cinnamon or cocoa powder. Enjoy...

*You can enjoy it as is, or you can stir it up to make a latte. Drink up~!!

Galbi Jjim 갈비찜 (Korean Braised Short Ribs)

Galbi Jjim 갈비찜 (Korean Braised Short Ribs)

Ingredients:

1 Kg Beef Short Ribs (or Pork Ribs)

1 Big  Potato, cut into 1” cubes, edges rounded

1 Medium Carrot, cut into 1” cubes, edges rounded

12 Chestnuts, Peeled (or 1/4 Medium Daikon, cut into 1” cubes, edges rounded)

8 Dried Dates

2 stalks Green Onions, cut 2 inches long

3 Cups Beef Broth (or Pork Broth)

Sesame Seeds or Pine Nuts (for garnishing)

Marinade Sauce Ingredients:

1/2 Cup Grated Asian Pear / Apple

1/4 Cup Grated Onion

1/2 Thumb Ginger, minced

6 Tbsp Soy Sauce (JinGanjang)

3 Tbsp Brown Sugar

3 Tbsp Rice Wine (Mihyang or Mirin)

2 Tbsp Finely chopped Green onions

2 Cloves Garlic, minced

1 Tbsp Asian Sesame Oil

1/2 Tbsp Sesame Seeds

Dash of  Black Pepper

Instructions:

Cut the beef (or pork) meat into 1-inch cubes.

Soak the cut meat in cold water for at least 30-60 minutes to draw out some of the blood.

After 30-60 minutes, discard the bloody water and wash the meat with clean water.

In a big pan, pour-in about 6 cups of water, then add the meat and the cut green onions.

Turn on heat.

Once it starts to boil, cook for 10 minutes on medium-high.

After 10 minutes, take about 3 cups of the boiled meat broth from the pan, set aside.

Drain out the rest of the boiled broth, discard the green onions, and set the meat aside.

In a big bowl, mix the grated pear (or apple) and onion together to make a pear/apple-onion paste.

Add-in the ginger, soy sauce (jinganjang), brown sugar, cooking wine (mihyang or mirin), green onion, garlic, asian sesame oil, sesame seeds, and black pepper. Mix thoroughly.

Add the beef (or pork) meat into the bowl of marinade sauce.

Mix well to coat the meat with the sauce. Marinate the meat for at least 6 hours in the refrigerator before cooking.

In a big pan, pour-in the saved meat broth. Add-in the marinated meat; and set the marinade sauce aside for later.

Turn on heat. Once it starts to boil, adjust to medium-low. Uncovered, cook for 30-45 minutes or until meat becomes soft.

Once the broth has turned half, pour-in the marinade sauce.

Add the potatoes, carrots, chestnuts (or daikon), dried dates.

Cover, and cook on medium-high for about 10-15 minutes, or until the vegetables become soft and the broth thickened. Turn off heat.

Transfer in a serving plate, and sprinkle with sesame seeds or pine nuts.

Happy cooking!!