Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

This recipe uses 오뚜기® 카레 (Ottogi® Kare) Powder. This Kare Raiseu is a very easy dish, just fry meat and vegetables, boil with water, and add the Kare powder to make a perfect Korean Curry Rice.^^

Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

Ingredients:

1 packet (100 g) 오뚜기® 카레 (Ottogi® Kare) Powder

130 g Meat (Pork/Beef/Chicken), cut into bite-sized pieces

2 small Yellow Onions, (270 g) cut into bite-sized pieces

1/2 large Potato, (100 g) cut into bite-sized pieces

1/2 medium Carrot, (60 g) cut into bite-sized pieces

2 tbsp Cooking Oil (25 g)

3 1/2 cups Water (700 ml)

Instructions:

In a heated pot, add-in the oil. Add-in the meat, and vegetables; and stir-fry them in cooking oil.

Add-in 700ml (3 1/2 cups) water, and boil until all the ingredients are cooked.

When the meat and vegetables are cooked, turn the heat off and dissolve the 오뚜기® 카레 (Ottogi® Kare) Powder into the boiled water with meat and vegetables little by little.

Stir for 2~3 minutes until completely dissolved.
Turn the heat back and cook until the curry thickens a bit.

Serve with steamed rice.

Happy Eating!!

Note:

This Kare Raiseu recipe is so convenient to cook; you do not have to fry vegetables and curry separately, and buy starch additionally.

Churros Lazo (Spanish Doughnut Loops)

Churros Lazo (Spanish Doughnut Loops)

Ingredients:

1 cup Water

2 tbs Brown Sugar

1/2 tsp Salt

1/3 cup Butter

1 cup Plain Flour

2 Eggs

1/2 tsp Vanilla Extract

1/4 cup White Sugar

1/2~1 tsp Ground Cinnamon, depending on taste

Deep-frying Oil

Dipping Sauce:
Cream Cheese
Chocolate Sauce (see recipe below)
Blueberry Sauce (see recipe below)

Instructions:

Heat about 2 inches of deep-frying oil in a frying pan.

In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a heavy-based sauce pan add-in water, brown sugar, salt, and butter; heat to boil.

Remove from the heat, and add-in the flour. Stir well, mixing until well-blended. Set aside.

In a separate bowl, crack-in the eggs and add-in vanilla; then add this mixture to the prepared flour mixture.

Stir until well-blended and the eggs completely mixed-in.

Fill your piping bag with the churro dough, and attach the largest star-shape nozzle you have.

Test your heated oil by placing a small amount of dough in it.

(The dough should bubble up right away, and your batter should turn golden in about 30 seconds. If the oil is not hot enough, your churro will be soggy.)

Once the oil is hot enough, firmly but gently squeeze some dough out through the nozzle into the hot oil about 4 inches long or at the desired length; then cut or pinch off the dough and let it drop into the oil. *Be careful not to get splashed with the hot oil and burn yourself!

You should be able to cook 4 or 5 churros at a time. Each churros should take about 30~60 seconds to cook to a nice golden brown color, turning them over and over with a slotted spoon. 

Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

While still warm, roll each churro into the dish with the sugar and cinnamon until well-coated.

Serve Chocolate Sauce, Blueberry Sauce, or/and Cream Cheese.

Happy Cooking!!

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Homemade Chocolate Sauce

Ingredients:

1 (200g) bar Dark Chocolate (not too bitter-type), broken into chunks

100ml Double Cream

100ml Whole Milk

3 tbsp Sugar Syrup

1/2 tsp Vanilla Extract

Instructions:

In a saucepan, add-in the chocolates, double cream, milk, syrup, and vanilla. Mix well; stirring occasionally until the chocolates have melted, and a smooth shiny sauce is obtained. Keep warm on a low heat.

Put in a small dipping dish, and serve with Churros.

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Homemade Blueberry Sauce

Ingredients:

1/2 cup White Sugar

1/2 tbsp Cornstarch

a pinch of Salt

a pinch of Ground Cinnamon

1/3 cup Filtered Water

1 1/2 cups Blueberries, fresh

zest from a halved Lemon

1/2 tbsp Lemon Juice

Instructions:

Go through blueberries and discard any moldy, soft, or blemished berries.

Remove any stems remaining on the blueberries.

Place in a colander and gently swish in cold water to wash berries. Allow to drain.

In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water.

Stir until the mixture becomes smooth; then add-in the blueberries. 

Cook over medium heat until sauce becomes translucent and has thickened. 

(If sauce is too thin, add 1/4 tsp of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 tsp at a time, until sauce is the desired thickness.)

Remove from heat and add lemon zest and lemon juice to the sauce.

Stir until well-combined. 

Allow the sauce to cool before serving.

Put in a small dipping dish, and serve with Churros.

Note:

Blueberry Sauce can also be used as a topping on waffles, pancakes, cakes, cheesecakes, or ice cream.

Salmon Cakes with Creamy Dill Sauce

Salmon Cakes with Creamy Dill Sauce

Ingredients:

2 tsps Extra-Virgin Olive Oil, divided

1/2 small Red Onion, minced

1 stalk Celery, finely diced

1 tbsp fresh Parsley, chopped

2 (135g) Canned Salmon, drained, or 3/4 cups Cooked Salmon, flaked

1 medium Egg, lightly beaten

1 tsp Dijon Mustard

1 cup Breadcrumbs

1//4 tsp Black Pepper

Creamy Dill Sauce (see recipe below)

1 lemon, cut into wedges (to garnish) *optional

Instructions:

Preheat oven to 200°C. Coat a baking sheet with cooking spray.

Heat 1 tsp of olive oil in a large nonstick pan over medium-high heat.

Add-in onion and celery. Cook until softened, stirring, about 3 minutes.

Add-in parsley; then remove from heat. Set aside.

In a medium bowl, add-in salmon. Flake apart with a fork; remove any bones and skin.

Crack-in egg; add mustard, and mix well.

Add-in the onion mixture, breadcrumbs and pepper; mix well to combine.

Scoop about 3 tbsps of the mixture, and shape them into patties.

Heat remaining 1 tsp of olive oil in the pan over medium heat.

Add-in the patties and cook until the undersides are golden, about 2~3 minutes.

Then turn them over onto the prepared baking sheet.

Bake the salmon cakes until golden on top and heated through, about 10~15 minutes.

Meanwhile, prepare Creamy Dill Sauce. (see recipe below)

Serve salmon cakes with creamy dill sauce, garnish with lemon wedges.

Notes:

To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

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Homemade Creamy Dill Sauce

Ingredients:

1/4 cup Reduced-fat Mayonnaise

1/4 cup plain Greek Yogurt

1 scallion, thinly sliced

1 tbsp freshly-squeezed Lemon Juice

1 tbsp fresh Dill, finely chopped

a dash of Black Pepper

Instructions:

In a small bowl, Add-in mayonnaise, yogurt, scallions, lemon juice, and dill. Season with black pepper to taste. Mix well.

Serve with salmon cakes.

Mini Bulgogi Burger 미니불고기버거

Mini Bulgogi Burger 미니불고기버거

Ingredients:
8 pcs Dinner Rolls
8 pcs Mini Beef Patties, cooked (see mini beef patties recipe below)
1/4 cup Mayonnaise
1 leaf of an Iceberg Lettuce, cut in pieces
Bulgogi Sauce

Bulgogi Sauce:
3 tbsp Soy Sauce
1 tbsp Acacia Honey
2 tbsp White Sugar
2 tbsp Mirin (Cooking Wine)
1/2 tbsp Asian Sesame Oil
1 tsp Garlic, minced
1/4 tsp Ground Black Pepper

Instructions:
Make the bulgogi sauce.
In a small bowl, combine all the ingredients for the sauce. Mix well.
In a heated skillet on medium-low heat, pour-in the bulgogi  mixture sauce.
Heat until it starts to bubble, become thick and syrupy.
Turn off the heat, and stir-in the mini beef patties.
Mix lightly, and coat with the sauce completely. Turn off heat, and let stand for a few minutes.

Assemble the mini bulgogi burger.
Slice the dinner rolls in half, crosswise.
Spread a thin layer of mayonnaise over cut surface of the rolls.
Place pieces of lettuce over the mayonnaise on bottom halves of the rolls.
Top them with the sauced mini beef patties.
Then put on the bun's top half.

Arrange the mini bulgogi burger on a platter; serve immediately.
Happy Eating!!

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Mini Beef Patties (Tteok Galbi 떡갈비)

Ingredients:

500 g Ground Beef

1 tbsp Garlic, minced

1/2 medium Yellow Onion, minced

1 stalk Green Onion, finely chopped

1/4 cup Light Soy Sauce

1/8 cup Acacia Honey

1 1/2 tbsp White Sugar

1 tsp Asian Sesame Oil

1/4 tsp Salt

1/4 tsp Ground Black Pepper

Instructions:

In a food processor, add-in the ground beef, garlic, onion, and green onions. Process until a fine doughy mixture is formed.

Transfer the processed meat mixture into a medium bowl; season with soy sauce, honey, and sugar, and add salt, and black pepper to taste. Mix well with a wooden spatula or with your clean hands until combined.

Take about 2 tablespoons full of the meat mixture, and form it into a ball. Then flatten it to form a mini round patty. Repeat this step until all the meat mixture has been formed into patties.

In a heated non-stick pan with little oil, fry beef patties on medium-low heat for 1~2 minutes until slightly brown, and juice is oozing out. Be careful not to burn the beef patties.

Flip the patties over to cook the other side. Fry them until browned.

Place on a rack to drain out excess oil and dripping meat juice.

Now, they’re ready to fill your mini rolls!^^

Happy Cooking!!

Ottogi® Jjajang Bap 짜장밥 (Rice with Black Bean Sauce)

This recipe uses 오뚜기® 짜장 (Ottogi® Jjajang) Powder. This Jjajng Bap is a very easy dish, just temper the Jjajang powder with water, and boil it with fried meat and vegetables to make a perfect traditional Jjajang.^^

Ottogi® Jjajang Bap 짜장밥 (Rice with Black Bean Sauce)

Ingredients:

1 packet (100 g) 오뚜기® 짜장 (Ottogi® Jjajang) Powder

150 g Pork/Beef, cut into bite-sized pieces

2 small Yellow Onions, (300 g) cut into bite-sized pieces

1 medium Potato, (200 g) cut into bite-sized pieces

1/2 small Zuchinni, (100 g) cut into bite-sized pieces

1/2 large Carrot, (70 g) cut into bite-sized pieces

1/2 tbsp Garlic, (6 g) minced

3 tbsp Cooking Oil (45 g)

3 1/2 cups Water (700 ml)

Instructions:

In a heated pot, add-in the oil. Add-in the meat, and vegetables; and stir-fry them with the garlic.

Add-in 600ml (3 cups) water, and boil until all the ingredients are cooked.

When the meat and vegetables are cooked, turn the heat off.

Dissolve the 오뚜기® 짜장 (Ottogi® Jjajang) Powder in 100 ml (1/2 cup) of water separately.

Stir until completely dissolved, and add-in to the pot with the boiled meat and vegetables. Mix well.

Then turn the heat back on, and keep on stirring for 2~3 minutes, or until the Jjajang thickens a bit.

Turn off heat, and serve over steamed rice.

Happy Eating!!

Note:

This JJajang Bap recipe is so convenient to cook; you do not have to fry vegetables and jjajang separately, and buy starch additionally.

Ssamjang 쌈장 (Korean Spicy Dipping Sauce)

Ssamjang 쌈장 (Korean Spicy Dipping Sauce)

Ingredients:

2 tbsp Doenjang (Soybean Paste)

1 tbsp Gochujang (Red Pepper Paste)

2 tsp Mulyeot (Corn Syrup)

2 tsp Asian Sesame Oil

1 stalk Green Onion, minced

2 tbsp Yellow Onion, chopped

1 clove Garlic, minced

2 tsp roasted Sesame Seeds

Instructions:

In a medium bowl, add-in all the ingredients. Mix well.

Transfer in an airtight container, and keep in the fridge for about a month.

To serve with meat bbq or Bulgogi, serve in a small bowl, with Steamed RIce and Iceberg Lettuce.