K-fashion and K-beauty

Combine 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp mirin, 2 tsp doenjang, Korean fermented bean paste, 2 tsp Gochujang, Korean red pepper paste, 1 tbsp fine gochugaru or regular gochugaru, 2 tbsp chopped garlic, 1 tsp dasida, Korean beef bouillon, optional in a mixing bowl. if you don’t have mat ganjang, just mix 3 tbsp sugar into 4 tbsp regular soy sauce) and vinegar (you can use any vinegar you have for this recipe) for dipping sauce and set aside. I’m using for this recipe is what Korean shabu shabu restaurant (Deungchon Kalguksu) serves but the beauty of hot pot is you use whatever you have and want. The rice bowl is mixture of 2 cups rice, 1/3 cup chopped carrot, 1/3 cup chopped Korean watercress or regular watercress, 1 egg, 1 tbsp sesame oil, 1 tsp sesame seeds and pinch of salt & pepper.

Mix 3 cups of chopped/shredded green cabbage and 1 tsp salt in a mixing bowl and let it sit for 10 minutes. Season with 1 tsp sesame oil, 1 1/2 tsp soy sauce, 1 tsp agave nectar and black pepper. When oil is wavy, turn off the heat and let it sit for 3 minutes then turn the heat back on, wait until oil is wavy again. Just mix 2 tbsp miso, 1 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame or chili oil, 1 tsp agave nectar and 1 chopped green onion in a mixing bowl and it’s done!

My Thai Basil Pork Belly is a darker color than the one I had in Thailand, because I made my pork belly a lot more crispy. Then place in a mixing bowl and add 1 tsp Thai thin soy sauce, 1 tsp Thai fish sauce, 1/4 tsp black pepper and 1 tsp lime juice. BTW, you could use regular soy sauce and fish sauce you have in your kitchen, I just prefer to use Thai thin soy sauce and Thai fish sauce when I cook Thai cuisine. Add marinated pork belly and cook until pork belly is crispy, about 5 to 6 minutes.

When you’re ready to cook jjamppong sauce, go ahead and start cooking pasta in salted boiling water by following the directions of the package you’re using. Add 2 tbsp unsalted butter, garlic, ginger and green onion then stir fry all together until you can smell aroma, about 1 to 2 minutes. Add onion, bok choy, 3 tbsp fine gochugaru, 2 tbsp soy sauce and 2 tbsp fish sauce then stir fry until all ingredients are well combined, about 1 minute. Fine gochugaru is just more fine texture, it is used to make Gochujang or when you want the gochugaru color but don’t want the look of gochugaru… if that make sense?

Rice porridge is much easier to digest than noodles and depending on your mood, you can switch toppings however you want! Combine 2 cups chicken stock, 4 cups water, 3 cloves garlic, 2 slices ginger and 4 green onion in a thick bottom pot and bring it to boil. I used medium grain rice but you can use short, medium or long grain rice for this recipe. If you liked my chicken porridge recipe, you would love my Thai Chicken Rice Soup and Samgyetang recipe too so check them out!

You will need 1/2 lb thinly sliced samgyeopsal (pork belly) or pork shoulder (you can substitute with thinly sliced beef) for this recipe. I just used whole squid even though it was a bit over 1/2 lb 😅 I had peel squid skin because it was a fresh one, but if you don’t mind skin on squid, you don’t have to remove it. Combine samgyeopsal, squid, soy sauce, fish sauce, mirin, maesilaek, sugar, gochugaru, chopped garlic, ginger, thai chili and black pepper in a large mixing bowl. On your serving pan (I’m using Square Pan from Mommy’s Pot, if you’re interested, use my 10% Off Coupon Code “SEONKYOUNG”) Place blanched bean sprouts and shredded green onion then osam bulgogi.

Every culture has their own New Year food and Manduguk (dumpling soup), Tteokguk (rice cake soup) or Tteok Manduguk (dumpling & rice cake soup) is Korean’s When dangmyeon has 3 minutes to finish cooking, add 4 oz beansprouts and blanch for 3 minutes. Season the filling with 2 tsp soy sauce, 1 tsp fish sauce, 2 tsp sesame oil, 1 tsp sugar, 1/4 tsp salt, 1/4 tsp black pepper and 1 tbsp cornstarch. Let them sit for 30 minutes then add 1 oz (approximately 20 large) dried anchovies.

In a 2 cups-measuring cup, whisk together 1/2 cup warm water, 1/2 cup warm milk, 1 large egg, and 1 tbsp active dry yeast for the dough. Combine 3/4 cup bread flour, 2 tbsp matcha powder, 1/3 cup sugar, and 1 tsp salt in a stand mixer. 15 oz (approximately 1 1/2 cup) sweet red bean paste and 6 tbsp room temperature unsalted butter and mix well. You can play with the recipe if you want to be a bit more creative with your holiday baking or make this recipe an everyday recipe by removing the matcha powder and making regular cinnamon roll or shape into a different form, and making bread or dinner roll!

I’ve seen braised beef short ribs everywhere last holiday season and I really wanted to share my famous EASY Korean Braised Short Ribs, Galbijjim. Usually galbijjim includes a lot more ingredients and steps then this recipe I’m about to share. Also because of those small steps and ingredients, it seems a lot more complicated than what it could be!You can check out my spicy galbijjim recipe that I made in a more traditional way and you can see what I’m talking about. In a large dutch oven, add 7 lb beef short ribs (1 1/2-inch thick) and sauce mixture (or just add all the sauce ingredients straight from the bottle to the pot).

Creamy Mashed Potatoes Recipe from Asian at Home! Ingredients are also simple so if you’d like to serve a fantastic Asian main meal with something different than rice or noodles, my mashed potatoes are perfect! Also a generous amount of salt to season the potatoes will help later to season the final dish – when the potatoes are properly seasoned in boiling water, seems like more smoother savory flavor than just added after they are mashed. Add 10 tbsp room temperature unsalted butter, 2 1/2 cup warm heavy cream (microwave for 30 seconds) and 2 tsp salt.