맛있는 레시피

Ingredients (for 3 servings): 6 tbsp flying fish roe, 4 sheets of kimbap-style pickled radish, sesame oil, soy sauce, rice (3 servings) 1. Scoop rice into a bowl. 2. Add flying fish roe to the rice. 3. Finely chop 4 sheets of kimbap-style pickled radish. 4. Mix 1 tbsp soy sauce and 1 tbsp sesame oil with 1 tbsp water to make the sauce. 5. Place the rice balls in a frying pan, brush with sauce, and diligently roll them around.

Hmm, the chicken legs from Brazil aren't great. They were much cheaper than domestic ones, so I bought them because many people were getting them. But the chicken legs are too tough ㅜ ㅜ It has the texture of tough, chewy chicken breast, not dry.

1. Make a fried egg. 2. Scoop a bowl of rice. 3. If you like it salty, add two spoons of soy sauce; if not, add about one and a half spoons. 4. Mix it up. 5. Drizzle with sesame oil. 6. Add an appropriate amount of sesame seeds. (Optional)

Makes two half loaves. Ingredients: Bread flour 600g Heavy cream 300g Water 120g Butter 100g (room temperature) Sugar 100g Salt 12g Honey 30g Yeast 10g ---------- 1. Gently warm the heavy cream and water (30-40°C) and dissolve the sugar, salt, and honey. 2. Add the yeast and bread flour, and mix until no dry flour is visible. 3. Add the softened butter and knead until the butter is fully incorporated. 4. Cover with plastic wrap, let it rest at room temperature for 30 minutes, then gently stretch and fold the dough 10 times. Let it rest for another 20 minutes, repeat the folding process, and then perform the first proof. 5. After the first proof is complete, degas the dough, divide it into 300g portions, cover with plastic wrap, and let it rest for 15 minutes (intermediate proof). Then shape the dough, place 600g portions into pans, and perform the second proof. 6. Once the proofing is finished, for Pullman loaves it doesn't matter, but when baking without a lid, brush the top with milk or egg wash and bake at 170°C for 20-25 minutes. Oven temperatures vary, so monitor the time carefully.

I tried making chocolate morning buns. I baked them before bed and plan to take them as a snack in the morning. I used YouTube creator Hoya's no-knead milk morning bun dough recipe as a reference.

Do you know about no-knead bread that you can make without a dough mixer or strenuous hand kneading? I'll be posting a recipe for incredibly delicious no-knead cream cheese bread tomorrow! The pan in the photo is the one I use for my bread. This recipe makes 2 loaves. Ingredients needed are: cream, yeast, butter, honey, bread flour, milk, salt, sugar, and water.

1kg chicken thigh or neck meat 20-30 whole garlic cloves 1 sliced green onion Cheongyang chili peppers, to taste if you like it spicy Sauce 1 cup water (approx. 120ml) 4 tbsp soy sauce 1 tbsp oyster sauce 2 tbsp red pepper powder 4 tbsp corn syrup 2 tbsp sugar 2 tbsp cooking wine 1/2 tbsp black pepper 2 tbsp minced garlic 1/2 tbsp MSG 1/2 tbsp Knorr - It's delicious if you let it marinate for about a day 1. Cut the prepared chicken into bite-sized pieces and pan-fry until about half cooked over medium heat. 2. Add whole garlic, green onions, sauce, and optionally rice cakes. Stir-fry until the garlic is fully cooked and the sauce has reduced to a glaze. You can add chili peppers if you like it spicy. 3. It's even more delicious if you stir-fry udon noodles at the end.

For clear soups (bean sprout soup, pollack soup, etc.) that need a refreshing and cool taste, Cheongyang chili peppers are a must! If you're boiling about 1 liter of broth, add one or two Cheongyang chili peppers cut in half from the middle of the cooking process and then remove them. The broth will taste incredibly refreshing. If you like spicy food, feel free to add more. If you can't handle spicy food but want a refreshing broth, Just cut one Cheongyang chili pepper in half, scrape out the seeds, and add it to the soup to let it infuse. You can get a clean and refreshing taste without the spiciness.

I made this using 2kg of boneless pork trotters (skin-on belly) purchased for about 26,000 won. Ready in just 20 minutes with a pressure cooker! First, soak the meat for about 30 minutes to remove blood, then place it in the pressure cooker with 1 to 1.5 liters of water. Additionally, add: 10 whole garlic cloves 1 whole green onion Half an apple, if available A little black peppercorn, if available Then add: Half a cup of brown sugar (regular sugar works too) Half a cup of soy sauce Three tablespoons of oyster sauce Two bottles of Ssanghwa-tang (must be purchased from a pharmacy) Pressure cook the mixture. Once it starts whistling: 11-12 minutes - Chewy texture (might be a bit dry) 14 minutes - Tender texture 16 minutes - Extremely soft texture Turn off the heat according to your preference. Note that pressure cookers can vary, so if yours has lower pressure, I recommend adding a little more time than indicated. After taking it out, while the chewy texture doesn't require cooling, the other two time settings absolutely need to be cooled down a bit before slicing to prevent the meat from falling apart.

Here's the Pai Manju I finished before bed. My family holds ancestral rites at a temple on Chuseok, so we all meet at the temple early in the morning, perform the rites, and then head straight home. We've been doing it this way since COVID-19 lol. I made Pai Manju with red bean filling to share with everyone. Unlike regular manju, the crust is made with pie dough, so it's crispy and not too heavy or dry! I didn't add any sugar to the pie crust, just used the sweetness of the red beans, so it's just the right amount of sweet. I'll post the recipe soon!