Comida coreana

Ingredients: 150g de kimchi Chopped green onion 1 dice white onion Sugar 100g pork Half tofu Gochujang Ssamjang Instructions: 1.-Heat up your pan and drizzle some oil.Cook the pork until golden brown and set aside. 2.-Remove excess oil and sauté diced onion.Add in the kimchi and cook for 5 minutes. 3.-Add water and kimchi broth.Stir carefully. 4.-Add 1 tbsp soy sauce, 1tbsp gochujang, 1tbsp ssamjang, 1/2tbsp sugar and stir continuously for 2 minutes 5.-Reduce heal and add the cooked pork and tofu. Simmer for another 5 minutes.Taste and adjust the seasoning with salt if needed.

ingredients: 6 oz diced luncheon meat 3/4 cup kimchi, chopped 1/2 tbsp sweetener of your choice 1/2 tosp soy sauce drizzle of gochujang 420g cooked rice cream sauce 1/2 cup heavy cream 1/2 cup mozzarella cheese, shredded Instructions: 1.-heat a pan over medium and add the diced luncheon meat. cook until the edges are golden and crispy. 2.-add the chopped kimchi, sweetener, soy sauce, and a drizzle of gochujang. sauté for 2-3 minutes until the kimchi softens and everything is coated in the sauce. 3.-add the cooked rice and mix well, letting it fry for another 2-3 minutes. 4.-in a separate small saucepan, heat the heavy cream over low. once warm, add the mozzarella and stir until smooth and creamy. 5.-spoon the rice into bowls and pour the cream sauce over the top. serve hot and enjoy!

Ingredients: •1 bowl cooked rice •1 fried egg •beef bulgogi or ground beef •zucchini cut •mushrooms (your choice) •lettuce roughly cut •carrot julienned •1/2 tbs vinegar •1 tbsp sesame oil •1 tbsp sugar •1 tbsp water •1 tbsp gochujang •2 cloves garlic minced •bean sprouts Instructions: 1. Prepare and cook the rice of your choice. 2. Cut vegetables, then briefly sauté or blanch each individually with a little oil and salt over medium heat. 3. In the same pan, cook your beef bulgogi or ground beef (or other preferred meat). You can skip this step if you don't want to add any meat. 4. In a small bowl, combine gochujang, minced garlic, sesame oil, vinegar, water, and sugar. 5. Place warm rice in a bowl. Arrange vegetables and meat around the edges. Add sauce in the middle, topped with a fried egg. 6. Serve and mix all ingredients thoroughly just before eating.

Ingredients: • 4 cups cooked short-grain rice • 4 sheets nori (seaweed) • 1 cup spinach • 2 carrots • 4 strips of ham • 2 eggs • ½ cup danmuji (yellow pickled radish) • 1 tbsp sesame oil • ½ tsp salt • 2 tsp vegetable oil • Toasted sesame seeds • 1 tbsp sesame oil • ½ tsp salt • 2 tsp vegetable oil • Toasted sesame seds How to Make: 1.-Season rice with 1 tsp sesame oil and salt; stir until combined. 2.-Cook spinach in boiling water until wilted; drain, and squeeze out excess water.Cut carrots into matchsticks; saute with 1 tsp oil. 3.-Cook ham in a pan until light brown. Beat eggs, make an omelette, then cut into strips. 4.-Assemble kimbap: Place 1 sheet of nori on a bamboo mat. Evenly spread rice over nori, leaving a 1 in gap at the top. Arrange spinach, carrots, ham, egg, and danmuji on top, roll up tightly. 5. Brush roll with 1 tsp sesame oil. Slice, then sprinkle with sesame seeds.

Ingredients: •1 medium napa cabbage (-1 kg) •3-4 tbsp sea salt •1 carrot (optional) •1 daikon radish (optional) •2 spring onions •1 apple (or Asian pear) •1-2 tbsp fresh ginger (grated) •4-5 garlic cloves (crushed) •3-4 tbsp Korean chili flakes (Gochugaru, adjust for heat) •1-2 tosp rice vinegar or apple cider vinegar •1 tbsp soy sauce or tamari (for umami flavor) •1 tbsp agave syrup or honey (optional, for sweetness) •1-2 tosp sesame oil (optional, for a nutty flavor) •1-2 cups water How to make: 1.-Cut napa cabbage into chunks, mix with sea salt, let sit 1-2 hours.Rinse and drain. 2.-Blend chili flakes, garlic, ginger, soy sauce, vinegar, apple (grated or blended), sweetener (optional), and a bit of water. 3.-Slice carrot, daikon (optional), spring onions. Mix everything with the paste. 4.-Fill into a clean jar, press down firmly. Let ferment at room temp for 12-24 hrs, then refrigerate. 5.-Ready to eat fresh or after a few days for more flavor.

Ingredients (Chicken): •250-300 grams of boneless chicken fillet •2 tbsp corn cloud •1 larg egg •1 cup bread crumbs of crumbled corn flakes •Salt to taste •¼ teaspoon turmeric •Oil for deep frying Instructions (chicken): Chop the chicken to bite sized pieces, place into bowl Add in the egg and mix Sprinkle over the flour and mix; mix in breadcrumbs afterwards Heat oil and deep fry meat evenly til golden. Keep stirring for even frying Drain popcorn chicken on kitchen tissue. Ingredients (BBQ Sauce): •¾ cup soy sauce •¼ cup water •1 cup light brown sugar •2 tbsp sesame oil •1 tbsp rice wine vinegar •¼ tsp black pepper •½ tsp red pepper flakes •2 tsp sriracha sauce •1 tbsp grated ginger •1 ½ tbsp grated garlic •1 scallion, finely chopped •3 tbsp cornstarch •3 tbsp water •Spicy kimchi Instructions: In a saucepan, combine the soy sauce, water, brown sugar, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, and scallions. Heat the sauce on high and bring to a boil for about 5-7 minutes. In a smaller bowl, combine 3 tbsp water and 3 tbsp cornstarch until smooth. Add this mixture into the boiling sauce and whisk until thick. Cook for about 6-8 minutes. Toss the sauce over the chicken and sprinkle green onions on the top. Serve with Kimchi

Ingredients: •2 cups jasmine rice, cooked •1 tbsp olive oil •2 garlic cloves, chopped •1 cup chopped kimchi •½ cup kimchi juice •1 tbsp sweet chili sauce or gochujang •1 tsp sesame oil •1-2 tsp sriracha •2 tsp soy sauce •2 eggs Instructions: Heat olive oil in a large skillet on medium-high heat then add the garlic. Cook until fragrant, then add the kimchi and cook for another 2 minutes. Next add in the rice, kimchi juice, sweet chili sauce, sesame oil, sriracha and soy sauce and basically mix everything together. Let the rice sit on the pan on medium to high heat for 1-2 minutes to brown and get crispy in the bottom. Fry up some eggs and serve on top of rice.

Ingredients: •3 large eggs •1 to 1 ½ tbsp finely chopped scallions •1 to 1 ½ tbsp finally chopped carrot •Salt to taste •Pinch of black pepper •Vegetable oil for frying Instructions: Crack and beat the eggs until well blended, no visible strings of white. Stir in salt and pepper. Stir in your chopped carrots and scallions Add in a teaspoon of vegetable oil to a non-stick pan and evenly distribute oil using a paper towel. Preheat over medium-low heat. Add in ½ of the egg mixture to the pan, allow it to cover the entire pan. Let it cook until the top begins to set, but is still wet! Using a spatula, lift one end of the egg and fold it over to the other side. Reduce the heat or raise the pan away from the heat for a little while if the bottom is browning. Fold once again, and then on the open space add in the remaining egg mixture. When egg addition is set, lift folded part and fold once again. Cool for 5 minutes off the pan, and slice the egg into thick even pieces.

Ingredients: •2 tbsp mayonnaise •4 ears corn or 1 can of corn, drained •1 tbsp butter •1 clove garlic, sliced thin •Salt & pepper to taste •1 tsp sugar (if needed) •2 oz shredded mozzarella Instructions: Preheat the broiler to high. In a shallow cast iron skillet or gratin dish, spread the mayonnaise evenly over. Pour drained can of corn/cut corn off the cobs into a bowl In a large saute pan over medium heat, add the butter and garlic. When butter is foamy and sizzling, add in corn and toss. Cook for about a minute and add in salt, pepper and sugar if you like. Spread the corn in the skillet or gratin dish, and top evenly with cheese. Place in broiler for a few minutes until cheese starts to brown in a few spots then serve immediately.

whatyou need: •mayo •mustard •2 slices of brioche •2 eggs •1 tbsp milk •Salt & pepper to taste •1 slice cheddar •1 slice of ham •1 tbsp butter •1/2 tbsp mayonnaise •1/2 tbsp sweetened condensed milk •1/2 tsp Dijon mustard How To Make: Beat eggs with milk, salt & pepper. Cook on medium heat until softly scrambled. Butter both sides of bread and toast in a pan until golden. • Make the sauce: Mix mayo, sweetened condensed milk, and mustard. • Assemble: - Bottom bread → sauce → cheese → ham → eggs → extra sauce → top bread.