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Spicy Egg (Mae woon gyeran jjim) - Oeufs à la vapeur épicés


Here it is a quick version, made in the microwave in 5 minutes:)

Ingredients

• 3 eggs
• 1 / 2 cup water 1
• , 5 tbsp soy sauce
• 2 teaspoon pepper flakes
• ½ tablespoon of toasted sesame seeds powder
• 3 green onions or chives Asian (bu chu)

Recipe

1. Microwave In a bowl, break 3 eggs, add ½ cup water 1.5 tbsp soy sauce, hot pepper flakes, chopped 3 green onions, and ½ tablespoon of toasted sesame seeds and mix well with a fork.
   
2. Put it in a microwave oven and cook for 5 minutes.
3. Add a little sesame oil on top before serving.

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Riz collant

Rice, how to make a blog recipe without speaking Korean rice!
is of course the basic dish par excellence. FYI, there are several Korean words for "rice". "Ssali" means the uncooked rice and "Bap" cooked rice. "Bap" is also the meal is say the importance of rice.



In Asia, rice is often "sticky", this result is easy to obtain with a rice cooker, but the purchase of this unit (rather bulky it must be said) is not mandatory. One can get quite good result with a simple pan.




First, you should use a rice bought in a store in Asia.

The Korean rice is slightly different from other Asian rice, a little more sticky and slightly shorter.

The 1st step is to wash the rice, rinse with cold water until the rinse water is clear. Sewage it and place it in a saucepan.

Add water for cooking. To know the level of water required, the simplest method is to place your hand vertically on the rice and fill with water until the level reaches your first knuckle.

Add salt and a little oil (a teaspoon) to prevent the rice from sticking to the bottom of the pan.

Cook covering the pan. Once boiling, turn the heat the mildest possible for about 15 min.

Leave the pan off the heat, still covered, for 5 min.

Here, the rice is ready to be tasted.

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pepper - Gochujang

Voila, I'm starting my first article in a series on the basic ingredients of Korean cuisine.

Presentation

Gochujang The paste is dark red, spicy condiment used in many dishes of Korean cuisine.

A little history

date is first used in 1700 with an original recipe based chili powder and sticky rice to add a soybean paste, all aged in the sun. Today's recipe is similar.

Manufacturing

The gochujang is manufactured by a mixture of red chili powder, glutinous rice, soybeans and salt. There are some variant or rice is replaced by barley wheat rarely see. We can also add a small amount of sugar, honey or syrup.

Use

The gochujang is used widely, both in stews or in popular dishes such as bibimbap and naengmyeon. It is also used to prepare other condiment: chogochujang, ssamjang

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boiled potatoes (Gamja Jorim) Pomme de terre épicées

Ingredients

• 2 potatoes, onion
• 1 tablespoon Gochujang
• 1 tsp Gochugaru
• 2 cloves garlic
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon syrup Corn
• sesame seed
  

Recipe

1. Peel and cut potatoes into cubes
2. Cut onion into slices
3. fry the onion and potatoes with a little Add oil
4. Gochujang, Gochugaru, garlic, soy sauce, sugar, corn syrup with a little water
5. Sprinkle with sesame seeds. Serve hot or cold
   

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Kimchi (kimchi jeon)

• Ingredients 1 cup kimchi
• 1 egg 1 / 2 cup flour
• 1 / 3 cup water
• salt 2 teaspoons oil
  

Recipe

1. Mix all the ingredients
2. Put oil in a frying pan very hot
3. Although distribute the oil to obtain the thinnest possible film
4. Add the mixture
5. Cook one side for 3 minutes Turn over and cook
6. the other side for 3 minutes
7. With a pinch of cooking check