5 Easy Korean Food You Can Make at Home
Hello guys I'm back with another post on my blog.
So recently I have been craving korean food so badly, and the reasons why I'm craving korean food is of course because my own obsession with korean drama & korean variety shows and if you're like me you will know what I feel. Everytime I watch a korean drama or korean variety shows I always see the actors or the actress eat a korean food like example (jjangmyeon, ttopoki a.k.a tteokbokki, korean beef BBQ and many more). When I watch it I'm usually start craving korean food because it's looks so delicious, and tbh I'm one of the biggest fans of korean food.
I know that there's many korean restaurant has opened in Jakarta, Bogor, and many places but sometimes the price is kind of pricey/expensive and I usually had this dilema should I spend my money on shopping or korean food?
This actually why I came up with this post, I will tell you '5 Easy Korean Food You Can Make at Home' I hope this post will help you, so let's start.
So recently I have been craving korean food so badly, and the reasons why I'm craving korean food is of course because my own obsession with korean drama & korean variety shows and if you're like me you will know what I feel. Everytime I watch a korean drama or korean variety shows I always see the actors or the actress eat a korean food like example (jjangmyeon, ttopoki a.k.a tteokbokki, korean beef BBQ and many more). When I watch it I'm usually start craving korean food because it's looks so delicious, and tbh I'm one of the biggest fans of korean food.
I know that there's many korean restaurant has opened in Jakarta, Bogor, and many places but sometimes the price is kind of pricey/expensive and I usually had this dilema should I spend my money on shopping or korean food?
This actually why I came up with this post, I will tell you '5 Easy Korean Food You Can Make at Home' I hope this post will help you, so let's start.
Tamagoyaki
So why if you're asking why I pick tamagoyaki as my first menu is because I think tamagoyaki is one of the easiest korean food and it's still delicious. What is tamagoyaki you're asking? basically Tamagoyaki is a korean egg-rolls.
Ingredients:
- 1 tablespoon milk
- 3 eggs
- 1 tablespoon carrot, finely chopped
- 1 tablespoon onion, finely chopped
- 1 tablespoon green part of spring onion, finely chopped
- Salt and freshly ground pepper for seasoning
- First, crack the eggs into a mixing bowl and add in milk and salt. Whisk until combined. Then pass through a fine sieve to remove chalaza. Liquid without lumps is helpful in making egg roll successfully.
- Add in carrot, onion, spring onion, and pepper and stir until combined.
- Lightly grease a frying pan with vegetable oil. It’s a small egg roll. And heat the frying pan. Then pour in ½ egg mixture and over low heat cook it over until half done. Roll the omelet half way from the right to the middle. And move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up. And add in ¼ egg mixture to cover the left half of the pan. And cook until half done. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up.*
- Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting. Slice into bite-size pieces. And serve.
I got this recipe from http://eugeniekitchen.com/korean-egg-rolls/Korean Beef Bowl
Have you ever craving korean bulgogi like I do? if you do this recipe will help you. When I found this recipe I were like how can it be so simple, so I want to share this with you guys.
Ingredients:
- 1/4 cup brown sugar, packed
- 1/4 cup reduced sodium soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon crushed red-pepper flakes, or more to taste
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 green onions, thinly sliced
- 1/4 teaspoon sesame seeds
How to Make:
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
- Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
- Serve immediately.
3. Stuffed Shiitake Mushrooms
So for this recipe is one of the korean food that I had been craving for a long time it's all started when I watch running man episode called 'Cooking Showdown' when Kim Jong Kook and Seo Woo make this recipe. This recipe isn't as simple as the number 1 & 2 but I think it's worth it.
Ingredients:
For The Main Ingredients:
- 14 to 16 fresh shiitake mushrooms (200g, 7 ounces) – make sure the mushroom head is curved inwards to hold the stuffing.
- Some all purpose flour (about 1 to 2 Tbsp)
- 2 large eggs
- Some cooking oil
For The Stuffing Ingredients:
- 60g (2 ounces) tofu
- 60g (2 ounces) beef mince (or your choice of other minced meat)
- 2 tsp soy sauce
- 1 Tbsp minced spring onion
- ¼ tsp minced garlic
- 1 tsp sesame oil
- A few sprinkles of ground black pepper
*1 Tbsp = 15mlHow to Make:
- Rinse the mushrooms in cold water and pat dry with some kitchen paper towel. As you pat dry the mushrooms, remove the mushroom stems with your hands. Set aside the mushroom head and the stem in separate groups as you progress.
- Lightly carve the mushroom head surface with a small knife to make a star or flower head shape for the look. (This step can be optional but it presents better.) Keep the mushroom skin that comes out as you carve it. Set aside the mushroom head and the mushroom skin on separate plates as you progress.
- Finely dice the leftover mushroom stems (from step 1) and the carved out mushroom skin (from step 2). Put them into a mixing bowl.
- Pat dry the tofu with kitchen paper to remove excess water and mince it with a knife. Add it into the mixing bowl.
- Pat dry the beef mince with kitchen paper to remove excess blood and mince it with a knife. Add it into the mixing bowl.
- Add the rest of the stuffing ingredients in the mixing bowl and mix them well with your hands.
- Line all the mushrooms on a large plate with the heads facing down. Scatter the flour lightly onto the mushroom hole where we will add the stuffing.
- Fill the mushrooms with the mixed stuffing ingredients from step 6. Finish off by sprinkling some flour on top of the stuffing.
- Break the eggs in a clean bowl and whisk them well.
- Heat a frying pan on medium heat and add some oil.
- Once the pan is heated, lightly dip the stuffed mushrooms into the egg bowl (only dip the stuffed side for better visual look of the mushroom) and place the mushrooms onto the pan and cook (the stuffed side is cooking first). When the stuffed side is all cooked (in about 2 mins), turn it over quickly and lightly cook the mushroom on the head side. Remove them from the heat. Repeat this until you cook up all the mushrooms.
- Serve on a plate and enjoy!
4. Hottoek
For those who don't know what hottoek is let me explain it to you, so hottoek is one of the famous street food in Korea hottoek is a korean sweet pancake. I don't know about you guys but I can't say no to hottoek, just the look at it makes me craving hottoek.
So a little bit more information to you who want to make hottoek is usually you will need a tool called "hottoek press" it used to press the hottoek when you fry it, but you don't need to buy "hottoek press" you can used your normal spatula to press down the hottoek.
Ingredients:
- 1-3/4 cups bread flour
- 1-1/4 cups sweet rice flour (glutenous flour)
- 1 tablespoon granulated sugar
- 1 packet (2-1/4 teaspoon) instant yeast
- 1 teaspoon salt
- 1-1/2 cup lukewarm milk
- 1 tablespoon vegetable oil
- 4-6 tablespoon of oil for frying
For The Filling:
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoon finely chopped nuts of your choice
How to Make:
- In a large mixing bowl, combine flours, sugar, yeast, and salt. Whisk all together to mix.
- Add 1 tablespoon of oil to the lukewarm milk, pour the milk to the dry mixture. Mix the dough with a wooden spoon for 1-2 minutes. Cover with a damp cloth and let it rise for 1 hour in a room temperature.
- When the dough rises double in volume, punch down in the middle and let it rest for 5 minutes.
- Meanwhile, make the brown sugar filling by mixing all the filling ingredients.
- Tear a 1/8 portion of the dough and flatten down on your palm (You will need to oil your hand so the dough won't stick), about 3/8-inch thick and 4-inch in diameter. Place 1 to 1-1/2 tablespoonful of brown sugar mixture in the middle and pull the edges of the dough toward the center and pinch to secure. Make sure there are no gaps or holes.
- Heat generous amount of oil in a skillet over med-low heat. Drop the dough and press down gently with a hottoek press or spatula, about 1/2-inch thickness. If you see any holes on the surface, patch with a little bit of extra dough to cover to prevent the sugar syrup oozing out. Fry for about 2-3 minutes until you see the side of the dough is somewhat looking dry and bubbly. Flip the dough to the other side and continue to cook for another 2-3 minutes until they are golden brown. Adjust the heat level if the dough browns too quickly.
- Serve the pancakes hot, but be very careful since the filling would be sizzling hot. Enjoy!
I got this recipe from Drama Fever
5. Hameul Pajeon
Hameul Pajeun is korean seafood pancake, you can find hameul pajeon at the street stall in Korea, and if you're a big fan of korean drama like me you can almost see hameul pajeon in every korean drama, hameul pajeon is so easy to make.
Ingredients:
- 1 bunch (10 stalks) scallions/green onions
- 1 large egg
- 4 oz (100 g) medium shrimps, cleaned and deveined
- 1-2 Tbsp. vegetable oil for cooking
Batter
- ½ cup + 2 Tbsp. (72 g) cake flour*
- ½ tsp. kosher salt
- ½ cup (120 ml) cold water
Dipping Sauce
- 1 Tbsp soy sauce
- ½ Tbsp rice vinegar or you can use 1/8 sugar
- 1 tsp thinly sliced scallion
- ¼ tsp. Korean chili flakes or you can use any chili flake you want
- 1/4 tsp. sesame seeds
How to Make:
- Combine all the ingredients for the dipping sauce and set aside.
- Cut the end of scallions and then cut in half.
- Beat the egg in a small bowl and set aside.
- Combine cake flour and salt in a medium bowl to make batter. Slowly add cold water and whisk till just combined. Do not over mix the batter because it’ll create gluten and the pancake won’t have good texture.
- Place a non-stick frying pan over medium high heat and add the oil when the pan is hot. Then spread out the scallions on the bottom of the pan and add the shrimps.
- Drizzle the batter to cover the scallion and shrimp, and make sure there is batter between the ingredients so that they will be held together.
- Lightly pour the beaten egg (I usually use half of one egg) over the batter. Cook for 3 minutes, until the edge of the pancake gets crispy and the bottom of the pancake is nice golden brown. Flip and cook for another 3 minutes, pressing down the pancake with spatula occasionally, until the pancake is crispy and golden brown. Flip one last time and cook for 30 seconds.
- Transfer to a cutting board. Cut into small pieces and enjoy with the dipping sauce.
