Ingredients For the pickled vegetables 1 cup daikon radish matchsticks 1 cup carrot matchsticks 1/4 teaspoon salt 1 teaspoon sugar 1/3 cup rice vinegar 1/3 cup warm water For the tofu 1 (12-ounce) package extra-firm tofu, sliced into bite-sized pieces 2 tablespoons soy sauce 2 teaspoons cornstarch 2 tablespoons vegetable oil, divided For the cucumbers … Read more
Ingredients 5 large eggs 1 Tbsp rice wine 1/4 tsp fine sea salt 1 Tbsp green onion, chopped 1/4 cup shredded mozzarella cheese Some cooking oil Instructions Break the eggs in a medium-sized bowl and beat the eggs lightly. To give a smooth texture, sieve through the eggs. Add the rice wine and salt then whisk them well. (If you haven’t already, move the egg … Read more
Ingredients Makes 2 large pancakes or 6 small ones 1 cup Korean pancake mix buchimgaru 3 ounces garlic chives buchu 1/4 medium onion 1 teaspoon soup soy sauce or regular soy sauce or fish sauce Optional Spicy Version 1 cup Korean pancake mix buchimgaru 3 ounces garlic chives buchu 1/4 medium onion 1 tablespoon gochujang Korean chilli pepper paste Dipping Sauce 1 tablespoon soy sauce 1 teaspoon vinegar 1 tablespoon water 1/2 teaspoon sugar pinch of black pepper Instructions Cut the garlic chives into … Read more
Ingredients 2 pounds napa cabbage, cored and cut into 1-inch pieces (one large cabbage) ¼ cup of sea salt 2 cups daikon radish, cut into matchstick strips (optional, or use carrots) 1 bunch scallions, trimmed and cut into 1-inch pieces 1 tablespoon fresh ginger, sliced ( 2-3 disks, peels ok) 6 cloves garlic, whole 1 shallot, quartered (optional) 2–6 tablespoons Korean-style red pepper flakes … Read more
Ingredients 5 sheets of gim (seaweed paper), roasted slightly 4 cups cooked rice (the recipe is here, but make with 2 cups of short grain rice instead of 1 cup) ½ pound beef skirt steak (or tenderloin, or ground beef) 1 large carrot, cut into matchsticks (about 1½ cup) 5 strips of yellow pickled radish (use pre-cut danmuji or … Read more