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, for cooking the egg

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. 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. 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. Discard oil.

Put tuna in a small bowl; mix-in mayonnaise. 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. Top with shredded seaweeds. Sprinkle some sesame seeds.

Serve and enjoy!!!

Gyeran Bbang 계란빵 (Korean Egg Bread)

Gyeran Bbang 계란빵 (Korean Egg Bread)

Ingredients:

For the Batter:

2 large Eggs
1/3 cup Sugar

3/4 cup All-purpose Flour, sifted
3/4 tsp Baking Powder
1/3 cup Butter, melted
1/4 tsp Vanilla Extract
1/4 cup Low-fat Milk

Olive Oil Spray or Butter, melted (for greasing the pan)

For the filling-topping:

6 small Eggs

some Cheddar Cheese, grated

some Ham or Bacon, chopped *optional

some fresh Chinese/Italian Parsley, chopped (you may also use dried parsley)

Salt and Black Pepper

Instructions:

Preheat the oven at 200°C.

Spray your egg bread pan (*or muffin tin) with olive oil, or brush with melted butter.

Prepare the batter.

In a large mixing bowl, crack-in the 2 eggs, and add-in sugar.

Beat until the sugar dissolves.

Add-in all purpose flour, baking powder, melted butter, vanilla, and milk. Mix well until smooth and lump-free.

Pour batter into the prepared pans evenly, about 1/4 full.

Put the ham/bacon on top (*optional), and crack-in an egg over into each pan.

Season with a pinch of salt and black pepper; sprinkle with grated cheddar cheese, and parsley.

Bake the gyeran bbang in the preheated oven for 15 minutes, or until top has turned a little golden.

Serve warm, and Enjoy!!

Steamed Pork in Egg Custard

Steamed Pork in Egg Custard

Ingredients:

Pork Mixture

250 g Ground Pork

1 tsp Soy Sauce

1/2 tsp Sesame Oil

1/2 tsp Black Pepper

1 tsp Cilantro, finely chopped

1 tbsp Scallions, finely chopped

1 tbsp Ginger, minced

1 red Chili, chopped (for a kick of spice) - optional

1 1/2 tsp Cornstarch

 Egg Mixture

2 large Eggs, beaten

1/2 cup Chicken Stock

1/4 tsp Salt

1/4 tsp Canola Oil

1 tbsp Scallions, finely chopped

1 sprig Cilantro, chopped (for garnish) - optional

Instructions:

Prepare the steamer. Pour the water in the steamer.

Cover the steamer lid with a cheese cloth to prevent water from dropping unto the steamed pork later when steaming.

In deep ovenproof dish, combine pork mixture ingredients.

Flatten the meat mixture to cover bottom of dish.

In a medium bowl, stir together the egg mixture ingredients.

Pour-in egg mixture over the meat and skim off bubbles.

Place into the prepared steamer, and steam over medium-high heat for 12 minutes.

Turn off heat and let custard settle; covered for 8 minutes.

Allow to cool a bit, and carefully unmold from dish.

Garnish with cilantro (optional); Serve and Enjoy!!

Korean Egg Sandwich 계란 토스트

Korean Egg Sandwich 계란 토스트

Ingredients:

4 Slices of White Bread

2 tbsp Butter

2 eggs

1/8 cup Cabbage, chopped or thinly sliced

1/8 cup Carrots, chopped or thinly sliced

1/8 cup Yellow Onion, chopped or thinly sliced

1 tbsp Brown Sugar

1 tbsp Tomato Ketchup

Instructions:

In a pan, on a low medium heat, add-in 1 tbsp of the butter; Toast both sides of bread over medium heat. Remove bread, and set aside.

In a medium bowl, crack-in the eggs, and whisk gently.

Add-in the cabbage, carrot and onions, and mix well to combine.

In the same pan, on a low medium heat, add-in the remaining butter.

Fry the egg mixture until cooked.

Divide the egg mixture into two portions and place on two pieces of toast.

Spread some ketchup over them, and dust with brown sugar. Then top with the remaining toasts.

Serve warm and Enjoy!!