Sugar Lollipop (설탕뽑기 | seoltangppopgi)

Sugar Lollipop (설탕뽑기 | seoltangppopgi)

A nostalgic Korean elastic sugar sweets which is basically made with sugar and baking pop!

Hardware:

• treated steel scoop
• chopstick to mix the sugar
• non-stick baking sheet or skillet to use as a base (or use material paper)
• elastic spatula
• hotteok press (or a bowl with a smooth, round base, around 4 to 5 inch distance across)
• treat cutter(s)
• candy sticks - discretionary

Fixings

• For each sweets
• 1.5 tablespoons sugar (white or brown)
• 1/16 teaspoon baking pop (around 2 to 3 little squeezes)

Guidelines

Assemble every one of the fixings and instruments prior to beginning.

Add 1.5 tablespoons of sugar to the scoop. Hold the scoop over low to medium low hotness. Whenever the sugar begins to liquefy around the edges, mix with a chopstick.

Keep on blending continually, controlling the hotness. In the event that it begins to smoke, raise the scoop a couple creeps over the hotness, and lower it closer once it chills a bit. Rehash as essential until the sugar totally softens with no knots, yet let it cool off a little prior to adding the baking pop.

Holding the scoop away from the hotness, mix in the baking pop.

Mix rapidly and vivaciously (20 to multiple times) until the baking soft drink is totally broken up and the foamy blend turns light caramel-variety. While mixing, you can carry the scoop nearer to the hotness briefly to keep it warm, yet don't allow it to puff up excessively lengthy. It will consume at the base

Pour the combination onto a non-stick baking sheet, skillet, or material paper, scratching with an elastic spatula. Place the tip of the discretionary candy stick into the combination.

Allow it to cool for 15 to 20 seconds. Then, at that point, delicately tap it to check whether it doesn't stick, and afterward press it as far as possible (for 4 to 5 seconds) to the ideal thickness. This forestalls the dalgona from adhering to the press.

Right away, stamp it with a cutout, solidly however not the whole way through. Instantly eliminate the shaper.

Notes:

Tips to assist you with making dalgona candy effectively

Assemble every one of the fixings and instruments prior to beginning.

Try not to consume sugar. Mix continually, and control the hotness by moving the spoon all over from the hotness.

When the baking soft drink is added, the blend will promptly start to froth and can consume rapidly. Get the spoon far from the hotness while blending in the baking pop. You can return to the hotness momentarily, if necessary.

Utilize a non-stick baking sheet or skillet or material paper as the base. The key is to allow the combination to chill a short while in the wake of spilling it out onto the base surface for 15 to 20 seconds. Then, at that point, tap it delicately to check whether it doesn't stick prior to squeezing it the whole way to the ideal thickness. Keep the base and press cool all time.

Certain individuals sprinkle the base with sugar and rub the press on it, or apply oil to keep the foamy combination from staying. Investigation and see which works for you the best.

Assuming that you're making mutiple, keep a pot of high temp water on the oven to flush off the scoop and the spatula between the clusters.

Store extra confections in an impermeable compartment in the ice chest or cooler. It endures many days in the cooler and months in the cooler.

Sugar Lollipop (설탕뽑기 | seoltangppopgi) VIDEO

Goldfish Bread (붕어빵 | bungeoppang)

 Goldfish Bread (붕어빵 | bungeoppang)

Fixings

Hitter

• 1 cup plain flour or cake flour (125 g/4.4 ounces), filtered
• 2 tsp baking powder filtered
• 1/4 tsp fine ocean salt
• 175 ml milk or water
• 3 Tbsp castor sugar
• 1 Tbsp dissolved spread
• 1 egg

FILLING OPTIONS (USE ABOUT 1 TBSP OF FILLING PER FISH)

• improved red bean glue
• custard
• chocolate
• nutella
• ham and cheddar (for appetizing sort fillings)

OTHERS

1 Tbsp dissolved spread or cooking oil for cooking

Directions

Consolidate all hitter fixings in a medium estimated bowl. Blend them well. Move the blend into a container that has a spout for simple pouring.

Preheat a bungeoppang dish over medium low hotness. Immediately brush the dish with some liquefied margarine or cooking oil.

Pour the hitter blend onto the bungeoppang dish. Just cover around 50 % of the dish. Add your decision of filling then add more hitter blend on top to cover the fish shape. Close the dish and turn it over rapidly.

Cook the two sides of the dish until the fish baked good becomes brilliant brown (around 2 mins each side). Eliminate the fish baked good from the container and cool down on the rack momentarily. Serve.

Goldfish Bread (붕어빵 | bungeoppang) VIDEO

Cotton Candy (솜사탕 | somsatang)

Cotton Candy (솜사탕 | somsatang)

This Cotton Candy Ice Cream Sandwich will take you back to the mid year district fairs. Change around the frozen yogurt flavors and sprinkles for your own touch!

Fixings

COTTON CANDY

• 2 pink hard confections, or ½ cup (50 G ) arranged pink cotton sweets
• 2 blue hard confections, ½ cup (50 G) arranged blue cotton sweets

Gathering

• 1 pt unicorn ice cream(475 g)
• ⅓ cup unicorn sprinkles

Extraordinary EQUIPMENT

wooden stick, cotton sweets cones

Readiness

Make the cotton treats: Let the machine heat for 10 minutes prior to utilizing, then, at that point, switch off.

Add the pink hard confections to the machine, then betray. At the point when you see the cotton treats web start, hold a cone in the middle at a 45° point. Move the cone around the bowl and twist while the sweets gathers on the end, then, at that point, move the cone into a level position and keep pivoting to gather the remainder of the treats, moving from one side to another.

Cautiously eliminate the cotton candy from the cone and press into a 3-inch (7.5 cm) round shape to reduced.

Allow the machine to warm up again prior to utilizing, around 5 minutes, then rehash with the blue hard confections.

To gather, utilize a serrated blade to cut a 1-inch (2.54 cm) plate across from the 16 ounces of frozen yogurt. Strip off the container.

Sandwich the frozen yogurt round between the blue and pink cotton sweets. Add the sprinkles to a shallow dish, then roll the edges of the frozen yogurt sandwich in the sprinkles.

Freeze for 30 minutes more prior to serving.

Appreciate

Cotton Candy (솜사탕 | somsatang) VIDEO

Ice cream-filled waffles (아이스크림 와플)

 Ice cream-filled waffles (아이스크림 와플)

There are numerous road slows down in Yonsei-ro, Sinchon. Among them, 'Sinchon Wangfle' is well known for its expense adequacy and taste. The waffle is large to such an extent that it is Wang(king)fle. A well known waffle in Sinchon gets both taste and amount at a low cost. It's delectable to eat essential Wangfle, and the cream cheddar that you make yourself and the frozen yogurt Wangfle are the most well known menus in this slow down.

Spread a ton of delicate and sweet whipped cream, add honey, and add a major spoonful of frozen yogurt. It's a goliath waffle that is too large to even consider eating at a nibble. You can pick the kind of whipped cream and frozen yogurt. Wangfle is new and sweet all the time.

 Understudies who go to class basically skip dinners and at times descend here to purchase and go up when they need to eat pleasantness.

Ice cream-filled waffles (아이스크림 와플) VIDEO

Potato Hot Dogs (감자핫도그 | gamjahatdogeu)

 Potato Hot Dogs (감자핫도그 | gamjahatdogeu)

The Gamja frank is the most famous Korean corn canine, traces all the way back to the 1990s, and has since been given a few names; Dokkebi, and that implies troll. Just yetnal, meaning older style, it was additionally named after a well known doll during the 1960s called Mandeukee.

Fixings

3 computers of precooked franks (cut them down the middle)

mozzarella cheddar block (slice six sizes equivalent to the frank parts)

¼ cup of granulated sugar to utilized for coat

1 cup of panko breadcrumbs

ketchup

mustard

oil for searing

3 sets of dispensable wooden chopsticks

For the player

2 cups of universally handy flour

3 tablespoons of granulated white sugar

½ teaspoon of fit salt

125 ml. cold milk

2 teaspoons of baking powder

1 egg

1 enormous potato

Guidelines

Break the wooden chopsticks and slant the franks and the cheddar. Wipe them off and put them in an ice chest to keep the cold as you make the player. Cut the cheddar into blocks about the size of the wieners.

Place diced potatoes in a pot of cold water, bubble it and cook for two minutes. Channel them into a colander, flush with cold water and put it to the side to deplete.

Presently make the hitter. Utilizing a huge bowl, add flour, baking powder, sugar, and salt. Speed until the fixings mix equally. Add cold milk and the egg. Together whisk this large number of fixings until smooth (no bumps) to guarantee that the hitter is thick and tacky. This cycle takes around three to five minutes.

Empty the player into a portion container. Hold the sticks and plunge the franks, in a steady progression, ensure the hitter completely covers the wieners. Ensure your player covering isn't excessively thick since it will grow once your fry them, you can utilize your fingers to equitably spread the hitter or eliminate the overabundance hitter while the covering is excessively thick. To make dunking in the player more straightforward, you can utilize a profound tube shaped holder that will guarantee the wiener is completely plunged in the hitter.

Roll the franks (player covered) in the potato 3D squares putting a little strain so the shapes will stick. With the panko bread scraps in a baking container or on a different plate, roll the player covered wieners squeezing tenderly, and ensure that they are totally covered in panko. You can likewise sprinkle more panko to ensure they are totally covered.

Add oil into a profound griddle and ensure this oil is sufficiently profound to cover the sausage altogether once plunged in. Heat the oil to around 350 degrees Fahrenheit.

Plunge the covered franks in the hot oil and cook on the two sides until the player is completely cooked and becomes a brilliant shade of brilliant brown. Scoop them from the hot oil utilizing a spatula or an opened spoon and put them on a wire rack for them to deplete.

Dust the broiled wieners with sugar, then, at that point, shower them with mustard and ketchup. Sugar is intended to upgrade pleasantness and crunchiness.

Potato Hot Dogs (감자핫도그 | gamjahatdogeu) VIDEO

Cup chicken (컵 치킨)

 Cup chicken (컵 치킨)

YIELDS

1 Serving

Default (1 Serving)

Fixings:

•  600 g Chicken bosom or thigh (닭 가슴살이나 다리살)
•  ½ cup Ketchup (케찹)
•  ½ Cup Sugar (설탕)
•  1 ½ cups Honey or Syrup (꿀 또는 올리고당)
•  ½ cup Minced garlic (다진마늘)
•  ¼ cup Red bean stew powder (고춧가루)
•  ¼ cup Soy sauce (간장)
•  ¼ cup Gochujang (고추장)
•  Milk (우유)
•  Searing powder (튀김가루) or Startch (전분)
•  Salt (소금)
•  Pepper (후추)

Guidance

Marinate the chicken in the milk with salt, pepper and 3 spoons of searing powder (10~15 minutes.)

닭을 우유에 소금과 후추, 3 스푼의 튀김가루를 넣은 것에 재워 둔다 (10~15분)

Put 2 spoons of searing powder and the marinated chicken in a zipper sack. Then combine them as one. (Assuming that you need, you can add starch.)

지퍼팩에 재워둔 닭과 2 스푼의 튀김가루를 넣고 손으로 주물러 섞어준다. (전분을 조금 추가해도 좋다)

Sear the chicken in a dish. It is more crispier when you fry two times.

팬에 닭을 튀긴다. 두 번 튀기면 더 바삭해진다.

Make sauce ( 1/2 cup of minced garlic, 1 1/2 cup of honey or syrup, 1/2 cup of ketchup, 1/2 cup of sugar, 1/4 cup of red bean stew powder, 1/4 cup of soy sauce, 1/4 cup of gochujang) If it is excessively thick, you can add a tad of water (1/8 cup)

소스를 만든다 (다진마늘 1/2컵, 꿀 또는 올리고당 1컵 반, 케찹 1/2컵, 설탕 1/2컵, 고춧가루 1/4컵, 간장 1/4컵, 고추장 1/4컵) 소스가 너무 되면 물을 약간 넣어도 된다 (1/8컵 정도)

Heat up the sauce in a dish and put the seared chicken in the skillet when you see enormous air pockets on the sauce.

소스를 끓이고 큰 기포가 올라오면 튀긴 치킨을 넣고 섞는다.

Sprinkle sesame seed or squashed nut on top.

Cup chicken (컵 치킨) VIDEO

Deep-fried squid (오징어 튀김 | ojingeo twigim)

 

Deep-fried squid (오징어 튀김 | ojingeo twigim)

It is vital for Fry the squid two times. Very much like Korean seared chicken (dakgangjeong), it could look firm when broiled once, however in no time flat it will become spongy. Broiling it a subsequent time will keep it fresh any more. For comfort, you can broil some additional squid only a single time, freeze it, and afterward fry it again just prior to serving.

Fixings:

1 huge dried squid (around 4 ounces)

⅓ cup potato starch

¼ cup in addition to 2 tablespoon generally useful flour

squeeze baking powder

¼ teaspoon legitimate salt

1 egg

⅓ cup held squid splashed water

4 to 5 cups vegetable oil

For soy vinegar plunging sauce:

2 tablespoons soy sauce

1 tablespoon white vinegar

¼ teaspoon Korean hot pepper drops (gochugaru) (discretionary)

½ teaspoon sesame seeds

Headings

Plan squid:

Separate the arms and assortment of squid. Eliminate the bone that seems to be plastic inside the squid.

Use scissors to cut the body of the squid transversely into ½-inch-wide pieces. Separate the arms into pieces with the scissors. Absorb 2 to 3 cups cold water for 4 to 5 hours until delicate and adaptable.

Channel and wipe off with paper towels. Hold the water from drenching.

Blend the squid in with 2 tablespoons flour with your hands to equitably cover. Put away.

Sear:

Join potato starch, the leftover ¼ cup flour, fit salt, baking powder, egg, and the saved squid absorbing water a blending bowl. Blend well in with a fork.

Heat the vegetable oil in a 10 to 12 inch skillet over medium-high hotness until it arrives at 350 F. Drop a little spoonful of hitter into the warmed oil. In the event that the player floats to the surface in a moment, the oil is hot enough for cooking.

Plunge each piece of squid into the hitter to cover well. Cautiously place the covered squid pieces, a couple at a time, into the hot oil. Cook, turning a couple of times, until the hitter is light brilliant and crunchy, around 1 to 2 minutes all out. Move the cooked squid to a sifter. Rehash with the excess squid pieces.

Whenever the squid pieces have all been broiled once, sear them once more, 3 to 4 minutes until very crunchy and brilliant brown. Channel on a paper towel-lined plate.

Serve:

Make a soy vinegar plunging sauce by joining soy sauce, vinegar, hot pepper drops (whenever utilized), and sesame seeds in a little bowl and blending it well.

Serve right away, with the sauce.

Deep-fried squid (오징어 튀김 | ojingeo twigim) VIDEO

Hotba (핫바)

 Hotba (핫바)

Fixings

• 250 g boneless skinless white fish filet (0.55 pounds), I utilized new goldband snapper. Cod or pollock is alright as well. More data in the Notes area.
• 150 g skinless squid body (0.33 pounds), Squid legs can be utilized as well. I utilized frozen squid.
• 100 g shelled prawns (0.22 pounds), I utilized frozen banana prawns.
• 55 g yellow onion (1.9 ounces), stripped and flushed
• 30 g carrots (1.1 ounces), washed and stripped
• 25 g red capsicum/ringer peppers (0.9 ounces), washed and seeds eliminated (if vital)
• 20 g chives (0.7 ounces), washed and follows slashed in pointer length
• An additional 1 enormous egg white
• 1 tsp rice wine (mirim)
• 1 tsp white sugar
• 1 tsp fine salt
• 2 Tbsp potato starch
• 2 Tbsp universally handy flour/plain flour
• 3 to 4 cups vegetable oil for profound searing

Directions

*Any frozen fish ought to be thawed out first prior to being ready.

Independently flush the fish, squid and prawns in chilly water and wipe off them independently with paper towel. Cut the fish and squid into a couple of lumps. (Don't bother cutting the prawns) Put every one of them into a food processor and toil them finely. (It takes between 30 sec to 1 min). Move the ground fish group into an enormous blending bowl.

Independently wipe off every one of the vegetables with paper towel. Put them into a food processor and toil them. (It takes around 10 sec). Move the ground vegetables group into the huge blending bowl.

Add the other fixings (egg white, rice wine, sugar, salt, starch and flour) into the bowl and blend them well. Get ready two enormous level plates and set out some waxed paper (for example baking paper) on top. Scoop out 1 Tbsp of the fish cake blend and take it out utilizing another spoon (tea spoon size is great). Put the fish cake ball on to the waxed paper. Rehash this until the end of the combination.

Put the vegetable oil into a profound sauce dish and carry it to bubble on high hotness until it rises (around 5 mins). Decrease the hotness to medium or medium low. Add some fish cake balls (something like 6 balls all at once, it will rely upon the size of your sauce container) utilizing utensils into a dish and profound fry them until they are cooked (as a rule for 2 to 3 mins). Beyond the fish ball is "daintily" fresh and inward is exceptionally delicate.

Take the seared fish cake balls out utilizing a sifter. Move them onto some waxed baking paper or paper towel to absorb some oil. Cool down for 5 to 10 mins.

Serve and appreciate! (You can serve it with some pureed tomatoes/ketchup/mustard sauce). Or on the other hand you can involve this as an element for other fish cake dishes (for example fish cake pan sear).

Hotba (핫바) VIDEO

Bundaeggi (번데기)

Bundaeggi (번데기)

Bundaeggi is silkworm hatchlings bubbled in a stock of soy sauce and sugar to upgrade the flavor of the bug. The hatchlings live inside trees so they have a tree rind taste with a crunchy outside and a delicate focus. This kind of food began during the Korean conflict and was eaten for its high protein content and other scant supplements that weren't bountiful at that point. Bundaeggi is eaten by a ton of older South Koreans since it is something they grew up with and are accustomed to eating it. It is made in the roads in gigantic cauldrons and is regularly eaten while drinking soju, the Korean rice wine.

Bundaeggi (번데기) VIDEO

30cm Korean ice cream cone (30cm 아이스크림)

 30cm Korean ice cream cone (30cm 아이스크림)

Current realities:

During sweltering summer, it is generally great to have something to chill off the mid year heat.

Close by the Nampo station, they have this Ice cream which is basically as tall or long as 32cm.

I didn't have a ruler around then to gauge, however the 32cm length might incorporate the cone.

Primary menu:

Vanilla(V),

Chocolate(C) or

Mix(V+C)/

Strawberry(S),

Green Tea(GT) or

Combo(S+GT)/

Yogurt(Y),

Mango(M) or

Plus(Y+M)

30cm Korean ice cream cone (30cm 아이스크림) VIDEO

Kimchi fried rice (김치볶음밥 | gimchibokkeumbap)

 Kimchi fried rice (김치볶음밥 | gimchibokkeumbap)

Assuming that you have some kimchi and rice, attempt this simple kimchi broiled rice formula! It's adaptable to the point that you can add any protein you like or overlook it completely. It'll become one of your go-to simple dinners.

Fixings

3 - 4 segments of bacon, diced (or around 4 ounces ham or spam, or 1 jar of fish, depleted) See note 1 if utilizing uncooked meat

3/4 cup diced kimchi See note 2

1/4 little onion, diced

1 scallion, cleaved

1 little carrot, finely cleaved - discretionary

3 - 4 tablespoons juice from kimchi, if accessible

1 tablespoon soy sauce

1 tablespoon gochujang (Korean bean stew pepper glue) See note 3

2-1/2 cups cooked rice See note 4

oil for sautéing

1/2 tablespoon sesame oil

salt and pepper to taste

Discretionary

1 teaspoon sesame seeds

2 eggs, seared to taste

1 sheet simmered gim (dried ocean growth sheet)

Guidelines

In the case of utilizing bacon, heat a gently oiled enormous skillet over medium hotness. Add the bacon pieces. Cook until the bacon is marginally carmelized. On the off chance that you don't need all the delivered fat, eliminate it from the skillet and add two or three tablespoons of cooking oil. In the case of utilizing ham, spam or canned fish rather than bacon, you can just add it while sautéing kimchi in sync 2.

Add the onion and scallion and pan fried food rapidly over high hotness. Add the kimchi, discretionary carrots, juice from kimchi, soy sauce and gochujang. Pan sear until the kimchi turns delicate and somewhere down in variety, 3 to 4 minutes. Find opportunity to do this progression so the rich flavors create.

Add the rice, and decrease the hotness to medium low. Mix until everything is all around integrated and the amassed up rice is separated, 3 to 4 minutes.

When the rice is equitably covered with the flavoring, turn up the hotness high and keep on broiling the rice, turning once in a while. Add salt and pepper to taste. Blend in the sesame oil and the discretionary sesame seeds toward the end.

Top with the discretionary broiled egg, and enhancement with the discretionary sesame seeds, gim (dried ocean growth) strips and additionally hacked scallion and serve.

Kimchi fried rice (김치볶음밥 | gimchibokkeumbap) VIDEO

순대 (Soondae: Korean Sausage)

 순대 (Soondae: Korean Sausage)

Fixings

• 12 oz Korean blood wiener enveloped by plastic
• 1 pack perilla leaves
• 2 tbsp nonpartisan oil for searing

Veggies

• 4 oz cabbage
• 4 oz carrot
• 1 little onion
• 2 green onion
• 1 Korean pepper or jalapeno

Pan sear Sauce

• 2 tbsp gochugaru Korean red pepper pieces
• 1 tbsp gochujang Korean red pepper glue
• 1 tbsp soy sauce
• 1 tbsp oligodang or honey, rice syrup, corn syrup
• 1 tbsp plum syrup or honey, rice syrup, corn syrup
• 1 tbsp minced garlic
• 2 tsp sesame oil
• 1/4 tsp dark pepper

Directions

Combine the sauce fixings as one and saved.

Set up the veggies: cut the onions, carrots, green onion, Korean pepper, and cabbage into reduced down pieces.

eliminate the stems from the perilla leaves then, at that point, roll it up and cut flimsy strips. Put away.

Heat up the blood frankfurter, and don't eliminate the blood wiener from the saran wrap! Heat up the whole thing for 5 minutes whenever refrigerated and 8 minutes whenever frozen. Then take it out and allow it to lay on the counter for 5-10 minutes.

Note: the directions on the bundle will most likely let you know switch off the hotness following 5 minutes and to leave the blood frankfurter in the water for an additional 5 minutes. Try not to do that. It will be too soft when we are done sautéing. My strategy turns out better for this dish.

Eliminate the cling wrap and cut the blood wiener into 1 inch pieces.

Note: If you're acquainted with soondae, you'll see that the quality isn't simply extraordinary. The packaging breaks effectively and the filling can burst out-make an honest effort to make clean cuts however don't get excessively baffled on the off chance that you can't. It assists with cutting them somewhat thicker.

Pan sear the onions and carrots in some oil on medium low hotness for 3-4 minutes. I gently salt them in the container yet you don't need to.

Add the cabbage and proceed with pan-searing several minutes over medium hotness.

Note: You can increment or decline how much time spent on sautéing the vegetables relying upon your inclination. I like my veggies to be relaxed yet at the same time have a smash to them. Pan sear longer assuming you incline toward gentler veggies.

Add the soondae, green onion, Korean pepper, and sauce.

Blend and sautéed food for 1-2 minutes.

Top with perilla leaf strips.

순대 (Soondae: Korean Sausage) VIDEO

컵밥 (Cupbab: Rice in a Cup)

 컵밥 (Cupbab: Rice in a Cup)

Cooking technique

1. While cooking microwave:
Put sesame rice, sauce, and bean glue into the holder and pour water up to the checking line (130ml)
Cook for 3-4 minutes in a microwave and mix well.
※ If it's not too much trouble, be cautious on the grounds that the compartment is hot after microwave cooking.
※ Change how much water as per the image while cooking.
2. Bubbling water Cooking time:
Add 200 ml (1 cup) of sauce and sugar to the water and cook for brief 30 seconds

Mix well subsequent to bubbling.

※ Kindly don't cook clinched.
1 Seaweed Soup with Beef;167g
2 Beef Bone Soup;167g
3 delicate tofu stew;173g
4 hot zesty meat stew;217g
5 Dried Pollack Rice Soup;170g
6 bean sprouts soup;270g
7 rice presented with Black Bean;280g
8 red pepper brown rice;229g
9 sautéed food kimchi;247g
10 Chicken Curry;278g
11 Mapa Tofu ;270g
12 bubbled chicken soup;261g
13 margarine hamburger reduced in soy sauce;216g
14 stock soup of bone;253g
15 chicken mayo;233g
16 spam ham mayo;219g
17 bean grows little octopus;216g
18 mushroom Seasoned Vegetables;189g
19 Hot and Spicy Chicken mayo;219g
20 Rice with Kimchi and Flying Fish Roe;188g
21 grain soybean paste;280g
22 grilled beef;250g
23 pan-seared fiery pork;250g

Item depiction
: It is a moment bowl of rice with meat (bulgogi), green onions and mushrooms cooked in a customary manner.
: Pour bubbling water and cook in microwave.
: It contains a spoon.

컵밥 (Cupbab: Rice in a Cup) VIDEO

만두 (Mandu: Korean Dumplings)

 만두 (Mandu: Korean Dumplings)

The most effective method to make heavenly natively constructed mandu (Korean dumplings) without any preparation with these bit by bit guidelines. Loaded up with pork, cabbage, chives, and Korean yam noodles, these mandu couldn't be more heavenly. Formula makes 40 enormous dumplings.

Gear

• Bamboo Steamer

Fixings

• 40 huge dumpling coverings around 5-inch width

For mandu filling

• 7 oz napa cabbage
• 1 tsp salt
• 3 oz Korean glass noodles (dangmyeon)
• 1 1/2 lb minced pork
• 1 cup finely hacked Asian chives
• 1 cup finely hacked Asian leeks or green onion
• 2 tbsp soy sauce
• 2 tbsp sweet rice wine (mirim)
• 1 tsp ginger glue
• 1 tbsp sesame oil
• 3/4 tsp dark pepper

For plunging sauce

• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp Korean stew drops (gochugaru) discretionary

Directions

To make the mandu filling

Cleave napa cabbage finely and put it in a blending bowl. Sprinkle 1 tsp salt and throw together; let it sit for 10 minutes. At the point when the cabbage becomes dormant, press it out to dispose of dampness.

Bubble Korean yam noodles as indicated by the bundle bearings, around 6-7 minutes. Flush in chilly water and channel well. Slash into little pieces.

Put pork, cabbage, chives, leeks, and noodles in an enormous blending bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; blend well in with your hand until every one of the fixings are very much consolidated.

To shape half moon dumplings

Put a loading tablespoon of filling in covering, wet the edges of covering with water utilizing your finger. Overlay the covering fifty and squeeze the edges together. Bring the two closures toward the middle. Squeeze the finishes together to finish.

To shape creased dumplings

Put a few filling in the covering and wet the edges with water utilizing your finger. Carry one edge to the next and squeeze in the middle first, then make a little crease on one side pointing toward the middle. Keep on making more creases, ordinarily around 4 creases. Make similar number of creases on the opposite side, confronting the creases toward the middle.

To steam the mandu (dumplings)

Acquire a modest quantity of water a huge pot to bubble. Ensure the lower part of your liner doesn't contact the water. Place mandu without contacting each other in a bamboo liner (or normal liner), fixed with a cheddar fabric or a steam liner. At the point when the water bubbles, place the liner over or in the pot. Cover and steam for 5 minutes. Serve right away.

In the mean time, make plunging sauce to go with dumplings. Consolidate all the sauce fixings and shower it over dumplings.

Sweet potato sticks (고구마 스틱 | goguma seutik)

 Sweet potato sticks (고구마 스틱 | goguma seutik)

Fixings:

• 1 Korean Sweet Potato
• Vegetable Oil
• Ocean Salt
• Dark Pepper
• Cumin
• Garlic Powder
• Onion Powder
• Cayenne Pepper
• Dried Oregano

Directions:

Preheat stove to 400°F. Assuming that you are utilizing an air fryer, don't bother preheating.

Wash yam and cleave into wedges. Cover yam wedges with a shower of oil. Then, at that point, include the leftover fixings to prepare. No estimations are truly required simply make certain to sprinkle in the dry fixings and to ensure yams are sufficiently oiled!

Put prepared yam wedges on baking sheet or air fryer plate. Prepare for 15 minutes, flipping midway. All stoves vary, so make certain to check your chips partially through as you flip to ensure they are not over baking. Serve right away.

Sweet potato sticks (고구마 스틱 | goguma seutik) VIDEO

Rice cake skewers (떡꼬치 | tteokkkochi)

 Rice cake skewers (떡꼬치 | tteokkkochi)

A popular Korean street food Tteok Kkochi (Korean rice cake skewers) recipe. 

Fixings:

Principle

• 32 pieces Korean rice cakes (garaetteok)
• Some cooking oil , I use rice grain oil
• 1 to 2 Tbsp squashed nuts of your decision to embellish (I utilized pecans. Peanuts, almonds or even sesame seeds are likewise a famous decision.)

Fiery, SWEET AND SOUR SAUCE (ORIGINAL STYLE) - MIX THESE IN A BOWL

• 1 1/2 Tbsp pureed tomatoes (ketchup)
• 1 Tbsp Korean bean stew glue (gochujang)
• 1 Tbsp honey
• 1/2 Tbsp soy sauce
• 1 tsp dim earthy colored sugar
• 1 tsp sesame oil
• 1/4 tsp minced garlic

Flavorful SWEET SAUCE (OPTIONAL, KIDS FRIENDLY STYLE)

- Blend THESE IN A BOWL. THIS SAUCE IS ONLY ENOUGH FOR ABOUT 16 PIECES OF RICE CAKES.

• 1/2 Tbsp honey
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Directions

Whiten the rice cakes in hot bubbling water for around 30 seconds to mellow them. Channel the water and run cold faucet water on the rice cakes. Channel and wipe off the rice cakes with some kitchen paper to stay away from oil sprinkle during cooking. (Assuming your rice cakes are new and delicate as of now, avoid this progression.)

(While heating up the water above) Heat the sauce in a different sauce skillet momentarily (for 20 to 30 seconds) to break down the sugar and honey and thicken the sauce a little. Continually mix it to keep away from consume.

Put the rice cakes on the sticks. (Number of rice cakes on the stick will rely upon the length of the stick. Yet, ensure that it will fit pleasantly in your griddle.)

Add a few cooking oil in a very much warmed dish and barbecue the two sides of the rice cakes on medium high hotness for around 1 min each. Take them out and brush the sauce on the two sides of the rice cakes. (On the other hand you can dunk the rice cakes into the sauce bowl in the event that it's sufficiently profound.)

Decorate with your decision of squashed nuts and eat and gulp!

Rice cake skewers (떡꼬치 | tteokkkochi) VIDEO

Baby gimbap (꼬마 김밥 | kkoma gimbap)

 Baby gimbap (꼬마 김밥 | kkoma gimbap)

Habit-forming small scale gimbap (Korean kelp rice rolls) with a mustard and sesame sauce

Servings: 2

Fixings:

Makes 16 pieces

• 1-1/2 cups uncooked short grain rice standard estimating cup not the cup that accompanies a rice cooker
• 2 teaspoons sesame oil
• salt to taste start with ⅓ teaspoon
• 1 little pack spinach around 6 ounces
• 1 teaspoon sesame oil
• salt to taste - around 1/4 teaspoon
• 1 enormous carrot julienned
• 4 yellow salted radish danmuji strips, pre-cut for gimbap
• 4 gim also known as nori sheets

Sauce:

• 1 tablespoon sesame seeds finely ground in a zest processor or mortar bowl
• 1 tablespoon vinegar
• 1 teaspoon soy sauce
• 1 teaspoon dijon mustard or Korean hot mustard, gyeoja
• ⅛ teaspoon salt
• 2 teaspoons sugar

Directions

Cook the rice utilizing somewhat less water than expected. (New cooked rice is best for gimbap.)

Heat an enormous pot of water to the point of boiling over high hotness and set up an ice shower. Whiten the spinach, place promptly in the ice shower, then crush the water out. Run a blade through the pressed spinach multiple times. Season with the sesame oil and salt.Mini gimbap

Julienne the carrots. Heat a delicately oiled skillet over medium high hotness. Pan sear the carrots until somewhat relaxed. Delicately season with a spot of salt.Mayak Kimbap

Slice the cured radish transversely down the middle, and afterward cut the long way in half.mini kimbap

At the point when every one of the fixings are prepared, eliminate the rice from the rice cooker. While the rice is as yet hot, add the sesame oil and salt. Blend well by gently collapsing in with a rice oar or spoon until uniformly seasoned.mayak kimbap

Cut 4 sheets of gim into quarters.mini kimbap

Put a quarter sheet of gim, sparkly side down and more limited side toward you, on a cutting board. Spread 1 tablespoon to 1-1/2 tablespoons of rice equally over the gim, leaving a smidgen of room as an afterthought away from you. Do this with your fingers. Keep wet towel and wipe your fingers every now and again to hold the rice back from adhering to your fingers. Lay the pre-arranged fixings on top of the rice, closer towards you.mayak kimbap

Lift the whole base edge with two hands and turn over the filling away from you, wrapping up the loading up with your fingers.mayak kimbap

Rub or brush the roll with a smidgen of sesame oil for additional flavor and a sparkly look.Mayak kimbap

For the sauce

Finely grind the sesame seeds in a flavor processor or mortar bowl. Blend in with the leftover sauce fixings. Mix well until the sugar is broken up and the ground sesame seeds are equitably conveyed.

Baby gimbap (꼬마 김밥 | kkoma gimbap) VIDEO

Walnut cakes (호두 과자 | hodu gwaja)

 Walnut cakes (호두 과자 | hodu gwaja)

Elements FOR KOREAN WALNUT PASTRY (MAKE 30 WALNUT PASTRY)

Hitter:

• 1 cup (125 g/4.4 ounces) cake flour or plain flour, filtered
• 2 tsp baking powder, filtered
• 1/4 tsp fine ocean salt
• 1 cup water or milk
• 3 Tbsp (crude) castor sugar
• 1 Tbsp dissolved margarine (15g)
• 1 egg

FILLING

• 200g/7 ounces improved red bean glue, use around 1/2 tsp per cake (*see note beneath for elective)
• 15 shelled pecans, break into more modest parts of squeezed into the shape

OTHERS

• 1 Tbsp dissolved margarine or impartial tasting oil for cooking
• *1 Tbsp = 15 ml, 1 Cup = 250 ml

The most effective method to MAKE KOREAN WALNUT PASTRY

1. Consolidate all player fixings in a medium measured bowl. Blend them well. Move the blend into a container that has a spout for simple pouring.

Making Korean pecan cake hitter in a bowl

2. Preheat a pecan cake container over low hotness. Immediately brush the two sides of the container with some liquefied margarine or cooking oil.

Brushing spread on pecan cake shape

3. Pour the hitter blend onto the pecan cake skillet. Just cover around 60 % of the container. Add the red bean glue and pecans then, at that point, add more hitter combination on top to cover the pecan cake shape. Ensure you don't pour it too unreasonably as it can get down to the burner. (It will consume and smells. Additionally, it's a cleaning bother). Close the dish and turn it over rapidly. Turn up the hotness to medium low.

 The most effective method to make Korean pecan cakes

4. Cook the two sides of the dish until the pecan cake becomes brilliant brown (around 4 mins each side). Ensure you check the doneness of the cake regularly to keep away from consumed baked good. Eliminate the cake from the skillet and cool down on a rack momentarily. You many need to manage the edges of every pecan cake with scissors to dress them up.

Searing pecan cakes in a dish and chilling them off on a rack

5. Rehash the means 2 to 4 until you go through the fixings. Serve while still warm. Tastes best in 24 hours or less.

Walnut cakes (호두 과자 | hodu gwaja) VIDEO

Egg bread (계란빵 | gyeranppang)

 

Egg bread (계란빵 | gyeranppang)

Fixings

For the player

• 2 enormous eggs
• ⅓ cup 68 grams sugar
• ½ cup 113 grams margarine, liquefied and cooled*
• ¾ cup 96 grams universally handy flour
• ¼ cup 60 mL milk
• ¾ teaspoon baking powder
• ½ teaspoon salt

For the garnishes

9 medium or enormous eggs

Cheddar destroyed or cubed (as indicated by inclination)

Ham or bacon cut or cubed (as indicated by inclination)

Coriander or spring onions, or chives

Dark pepper cayenne pepper, or different flavors of decision

Guidelines

Preheat broiler to 400°F (200°C). Gently spread or shower with cooking splash 9 holes of an enormous biscuit dish.

In a blending bowl, make the player by whisking together eggs and sugar until sugar is broken up and hitter light examines variety. Include rest of the hitter fixings and blend just until last piece of flour vanishes into the player. It very well may be somewhat knotty, and that is totally fine. Don't OVERMIX.

Utilize a meager 1/4 cup measure to split the player between the 9 depressions of the pre-arranged dish. You need to fill them part of the way through as it were. Break one egg into a bowl, keeping the yolks entire and whole, then, at that point, tenderly slide the egg out of the bowl and into a biscuit hole, on top of the hitter. (It's best not to break the egg straightforwardly into the biscuit cups in light of the fact that the effect could part the player to the sides excessively. This additionally dodges the gamble of breaking a spoiled egg into the biscuit skillet.) Repeat with the rest.

Top the egg with anything that garnishes you choose to utilize. I commonly use cheddar, spring onions, paprika, dark pepper, and cayenne.

Heat in preheated broiler for 15 minutes, then, at that point, switch off the stove and pass on the breads inside the stove for 3 to 5 minutes more to wrap up cooking the eggs. In the event that you like the eggs delicate and runny, take the breads out anytime before the additional time is up. In the event that you like them altogether cooked through, leave them in the in any event, for a drawn out timeframe until you are fulfilled. Korean Egg Bread is best served hot.

Egg bread (계란빵 | gyeranppang) VIDEO

닭강정 (Dakgangjeong: Sweet Crispy Korean Fried Chicken)

 닭강정 (Dakgangjeong: Sweet Crispy Korean Fried Chicken)

Steps:

Blend chicken in with flavors and cover in starch.

Broil in hot oil for 7 to 8 minutes.

Shake off, let sit, then fry for one more 12 to 15 minutes.

Coat in preparing sauce.

Sprinkle sesame seeds up and over and serve right away.

Fixings

• 3½ pounds chicken wings (around 1.6 kg), washed and depleted
• ½ teaspoon legitimate salt
• ½ teaspoon ground dark pepper
• 1 teaspoon minced ginger
• ⅔ cup potato starch or corn starch
• ⅓ cup peanuts (discretionary)
• 4 cloves garlic, minced
• 3 to 4 huge dried red stew peppers, cultivated, cut across into ⅓ inch pieces (discretionary)
• ¼ cup soy sauce
• ½ cup rice syrup or corn syrup
• 1 tablespoon white vinegar
• 1 tablespoon mustard (discretionary)
• 1 tablespoon earthy colored sugar
• 1 tablespoon toasted sesame seeds
• Grapeseed oil (or vegetable oil, nut oil)

Bearings:

Remove the tip of each wing and slash the wing into equal parts. After this is done you ought to have around 3 pounds of chicken, with 24 to 26 pieces.

Put the chicken in a bowl and blend in with salt, ginger, and ground dark pepper manually.

Put 2/3 cup potato starch in a bowl and dunk each wing in the powder to cover it, individually. Crush each wing to firmly press the covering to it.

Dakgangjeong (닭강정)chicken wingscrispy crunchy chicken

Make the sweet, fiery, and tacky sauce:

Heat a huge non-stick skillet or wok over medium high hotness. Add 2 tablespoons cooking oil, minced garlic, and the dried red bean stew pepper.

Mix with a wooden spoon until fragrant for around 30 seconds.

Add soy sauce, rice syrup, vinegar, and mustard sauce (discretionary). Mix with a wooden spoon and let it bubble for a couple of moments.

Add the earthy colored sugar and mix. Eliminate from the hotness. Set aside.Korean seared chicken (pepper)Korean broiled chicken sauce

Sear the chicken:

Put 4 cups of cooking oil in a skillet or pot and hotness it up for 7 to 8 minutes over high hotness.

Check whether the oil's prepared by dunking a test wing into it. Assuming the oil bubbles, beginning frying is sufficiently hot. Slide the covered wings individually into the hot oil and cook for around 12 to 13 minutes, turning north of a couple of times with utensils.

Remove the wings from the oil and shake them off in a sifter. Switch off the hotness, and let the wings sit for a couple of moments.

Warm the oil and broil the wings again for one more 12 to 15 minutes until they all look brilliant brown and feel super crunchy through the utensils. In the event that your skillet or pot isn't sufficiently huge to broil all the chicken immediately, partition it into bunches as I do in the video. In the event that you utilize a bigger searing pot to cook them at the same time, you'll need to utilize seriously cooking oil.

Cover the seared chicken with the sauce:

At the point when the chicken is done, warm the sauce until it bubbles.

Add the hot chicken and blend well in with a wooden spoon to coat.dakgangjeong (댥강정)

Eliminate from the hotness and move the covered chicken to an enormous platter. Sprinkle some sesame seeds up and over and serve right away. This chicken will not lose its crunchiness, even relatively soon. You needn't bother with any plunging sauce, however it works out positively for Baek-kimchi.

닭강정 (Dakgangjeong: Sweet Crispy Korean Fried Chicken) VIDEO

밥버거 (Bap Burger: Korean Rice Burger)

 밥버거 (Bap Burger: Korean Rice Burger)

Rice Bun Ingredients:

2 Cups Cooked Short Grain Rice

2 Packs (0.14 oz Each) Seasoned and Roasted Dried Laver (½ Cup Total)

1 Tbsp Sesame Oil

1 tsp Sesame Seeds

Fish Filling Ingredients:

½ Cup Tuna from a Can

1½ Tbsp Mayonnaise

1 Tbsp Onion

⅛ tsp Sugar

2 Pinches Black Pepper

Different Fillings Ingredients:

⅓ Generous Cup Fried Kimchi

2 Thin Slices Spam

2 Slices Yellow American or Cheddar Cheese

Bearings

Presently, we will get ready 4 things that we will use for the filling. We first need to make some fish filling. Add ½ cup of fish from a can, 1½ Tbsp mayonnaise, 1 Tbsp worth of finely slashed onion, ⅛ tsp sugar, and 2 squeezes dark pepper to a little blending bowl.

Combine everything as one well. Then, at that point, partition it fifty. We will make 2 rice burgers for this formula, so each part will be utilized for one rice burger. Put it away.

For the subsequent filling, set up some spam. Since this burger has various fillings inside, if you would rather not make your rice burger to be excessively pungent, use spam light with less fat and sodium, as I did. Cut the spam daintily. We will require 2 pieces for this formula. In a warmed container, sear the two sides of the spam cuts until they become fresh and brilliant brown for few moments on medium-high.

Notwithstanding the fish and spam fillings, we will likewise require about ⅓ liberal cup of seared kimchi and 2 cuts of yellow American or cheddar. I previously posted a decent formula for the seared kimchi in my last video: 3 Quick Korean Side Dishes. If it's not too much trouble, look at it.

Thus, every one of the fillings are ready. Presently we should set up the critical element for this rice burger, which is the cooked rice. You need to utilize short grain rice so it will remain together better to work like buns. I additionally prescribe that you to utilize newly cooked warm rice. Whenever the rice is warm, it will remain together better and hold its shape longer after you shape the rice bun.

To give the rice more flavor, I will blend in some carefully prepared and cooked dried laver. This one little pack (4 oz) can be really great for 1 rice burger, so I will involve 2 of them for this formula. Put the dried laver in a zipper pack, and pound the sheets into little pieces. Put 2 cups of newly cooked short grain rice into a blending bowl. Add 1 Tbsp of sesame oil, 1 tsp of sesame seeds, and the squashed dried laver into the rice. Blend everything tenderly. You would rather not squash your rice.

Partition the rice combination into 4 gatherings. We will require 2 gatherings for one rice burger.

At long last, we should collect our rice burgers. 🙂 Get two wide-lined soup cups or bowls. On the off chance that the base is somewhat adjusted, it will give you an overall quite charming shape. The size of this is around 3 inch across. Cut a piece of cling wrap that is adequately enormous to cover the bowl or cup. Then, at that point, put it within the bowl. Do exactly the same thing for the other bowl. To make the rice bun, take 1 piece of the carefully prepared rice and put it into the bowl. Push it down tenderly to frame a shape like a cheeseburger bun.

Do exactly the same thing with the other bowl. Along these lines, we will get 2 rice buns, one for both the top and base.

Put half of the fish filling on top of the rice in one bowl. At the point when you push it together later, the fish will fan out over the rice, so I like to leave tad of room around the edge when I spread it.

Similarly, put around 3 Tbsp of seared kimchi on top of the fish filling.

Then, put one cut of cheddar on top of the seared kimchi.

Then, at that point, put one cut of seared spam in the middle.

Cover the fillings with the other rice bun.

Wrap up the rice burger with the cling wrap in the bowl. Tenderly push down on it and afterward remove the rice burger from the bowl with the saran wrap. Structure it tenderly into a superior shape. You can serve or accept some place with no guarantees, or for the people who can hardly pause, you can open the saran wrap and destroy it right.

밥버거 (Bap Burger: Korean Rice Burger) VIDEO

빈대떡 (Bindaetteok: Mung Bean Pancakes)

빈대떡 (Bindaetteok: Mung Bean Pancakes)

Fixings (Makes 6 flapjacks)

1 cup dried cleaned mung beans

¼ cup sweet rice (glutinous rice: chapssal in Korean)

2 tablespoons soy sauce

1 tablespoon vinegar

4 ounces ground pork

4 ounces (about ¾ cup) all around aged napa cabbage kimchi, cleaved

4 ounces (around 1 cup) new or splashed and depleted fernbrake (gosari)

6 ounces (around 2½ cups) mung bean sprouts), washed and depleted

1 huge egg

4 green onions hacked

2 garlic cloves, minced

2 teaspoons legitimate salt

¼ teaspoon ground dark pepper

2 teaspoons toasted sesame oil

Silgochu (destroyed dried hot pepper) for embellish, discretionary

vegetable oil

Bearings:

Consolidate the cleaned mung beans and sweet rice in a huge bowl, flush and channel in cool water multiple times. Cover with water, and douse for the time being (8 hours). Channel. You ought to have around 2¾ cups of beans and rice.making Bindaetteok (mung bean flapjacks: 빈대떡)

Consolidate the soy sauce and vinegar in a little bowl to make the plunging sauce. Put away.

Consolidate the bean and rice blend and ¾ cup water in the workbowl of a food processor and toil until it's velvety (1 to 2 minutes). Move to a huge bowl.making Bindaetteok (mung bean hotcakes: 빈대떡)making Bindaetteok (mung bean flapjacks: 빈대떡)

Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, legitimate salt, ground dark pepper, and toasted sesame oil. Blend well.making Bindaetteok (mung bean flapjacks: 빈대떡)

Heat a skillet over medium high hotness. Add 1 to 2 tablespoons vegetable oil and twirl it around to cover the lower part of the skillet.

Add around 1 cup of player. Spread with the rear of a spoon to make a decent 6-inch round flapjack. Cook until the base becomes light brilliant brown and crunchy, 2 to 3 minutes. Making Bindaetteok (mung bean flapjacks: 빈대떡)

Turn it over and cook until the subsequent side becomes light brilliant brown, an additional 2 minutes. Yet again turn it over and cook an additional 2 minutes on the main side. Add more vegetable oil to the dish if necessary.

Move the flapjack to a huge plate. Embellish with silgochu (whenever utilized). Rehash with the leftover hitter.

Serve quickly with the plunging sauce as an afterthought.

빈대떡 (Bindaetteok: Mung Bean Pancakes) VIDEO

길거리토스트 (Gilgeori Toast: Korean Street Toast)

 길거리토스트 (Gilgeori Toast: Korean Street Toast)

Fixings:

Makes 1 serving

• 5 to 6 ounces destroyed cabbage
• around 2 tablespoon cut onion
• 2 green onions, cut slantingly
• around 1 tablespoon carrot matchsticks
• ¼ teaspoon salt
• 1 egg
• 2 cuts of milk bread (or multi-grain bread), 4 to 5 inches
• Around 1 to 2 tablespoons unsalted margarine for cooking
• 2 teaspoons sugar (or 0 calorie normal sugar turn
• 1 to 2 tablespoons ketchup
• 1 tablespoon yellow mustard, discretionary

Headings

Join cabbage, onion, green onion, and carrot in a medium-sized bowl. Snatch and delivery the blend with your hand to mellow everything a piece. Add the salt. Break the egg and blend it in well in with a spoon.cabbage destroyed

Heat a huge skillet over medium high hotness. Decrease the hotness to medium and rub and soften around 1 tablespoon spread in the skillet to uniformly cover it.

Add all of the cabbage combination to the skillet and generally shape it into a square shape with your spatula.Korean road toast cabbage blend

Cook for around 2 to 3 minutes over medium hotness. Continue to shape the patty until the base becomes light brown and fresh. The aspects ought to be somewhat bigger than a cut of your bread.

Turn it over with the spatula and add more spread if necessary. In the interim liquefy a few margarine on an edge of the skillet and toast 2 slices of bread until the two sides turn daintily firm.

Cook and shape for one more 2 to 3 minutes over medium hotness until the two sides of the cabbage patty is brilliant brown and somewhat firm.

Put 1 slice of bread on an enormous plate. Add the cooked cabbage patty. Sprinkle the sugar up and over and shower the ketchup and mustard (whenever utilized).

Add the other slice of bread and serve immediately. You can put it on a plate, and cut it down the middle in the event that you like, or eat it road style, by moving it up delicately in tin foil, and serving like a burrito.

길거리토스트 (Gilgeori Toast: Korean Street Toast) VIDEO

꽈배기(Kkwabaegi: Twisted Korean Doughnuts)

 꽈배기(Kkwabaegi: Twisted Korean Doughnuts)

Fixings:

3 cups universally handy flour for doughnuts, in addition to 2 tablespoons for cleaning
2 tablespoons margarine
1 parcel of dry yeast (around 2¼ teaspoons: 7 grams)
5 tablespoons white sugar
1 cup milk
1 egg
½ teaspoon genuine salt
corn oil for broiling
½ teaspoon cinnamon powder

Headings:

Make the covering:
Add 3 tablespoons sugar and the cinnamon powder to an earthy colored paper sack. Shake to blend well. Put away.

Make the batter:
Completely liquefy the margarine in a little pot over medium hotness. Eliminate from the hotness and add milk, the remainder of 2 tablespoons sugar, and salt. Blend well until everything is all around broke up. Break an egg into the pot and blend well. Add the yeast and mix. Allow it to sit for 5 minutes.
Move to a huge bowl. Add 3 cups flour and blend well in with a wooden spoon. When everything is all around blended, utilize your hand to work the batter for a couple of moments, and shape it into a major irregularity. Cover with saran wrap.
Allow the mixture to ascend until it duplicates in size, for the most part around 1 hour to 1½ hours.kkwabaegi batter
Flatten the gas with your hand and manipulate the batter for a couple of moments until it's delicate and smooth. Once more, cover with cling wrap and allow it to sit for 30 minutes to 1 hour until it duplicates in size once more.

Carry out the doughnuts:
Reveal the batter and massage it for a couple of moments. Put 2 tablespoons of flour on the side of your slicing board to use for tidying. Partition the mixture into 16 equivalent pieces.divided
Take a piece of mixture and carry it out on your cutting board so it frames a rope 10 inches long and ½ inch in breadth. On the off chance that it's tacky, sprinkle some flour on the area you're working in. At the point when you carry out the batter, move one hand up and the other descending with the goal that the rope is wound in the middle of your hands as you roll it.making curved doughnuts
Take the batter off the board, hold it on high, and unite the closures. The strain in the mixture will bend it as it hangs. You can add as much pressure as you like, however I think the most attractive kkwabaegi has 3-4 turns in it.
Put the wound batter on a floured cutting board or plate. Rehash with the other bits of batter.
Allow the doughnuts to extend for around 30 minutes. 15 minutes in, tenderly flip every donut over with your hands so the bottoms don't get level and all sides extend quite round.

Broil the doughnuts
Heat up 4 creeps of oil in a profound skillet over medium high hotness, until the temperature arrives at 350° F. Bring down the hotness to medium hotness, then, at that point, tenderly set every donut into the hot oil manually. Be mindful so as not to get your hands excessively near the oil. Add however many parts of the oil as your skillet will permit, enough so the doughnuts can sit in the oil without pushing against one another.
Cook for around 5 minutes, infrequently delicately flipping them over with utensils, until they get crunchy outside and are uniformly brilliant brown.

Strain the cooked doughnuts. 

Put them in the earthy colored paper pack with the sugar cinnamon blend. Shake a couple of times until they are equitably covered. This is best done when the doughnuts are still warm. Rehash this with every one of the doughnuts until they are totally cooked and covered.

Serve hot.
You can freeze any extras for as long as a month. To restore them, remove them from the cooler and defrost at room temperature for 5 or 10 minutes prior to serving.

꽈배기(Kkwabaegi: Twisted Korean Doughnuts) VIDEO