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How Koreans Meal Prep for Gut Health: Multigrain Rice Soaked Mixed Grain Rice to Water Ratio Rice Cooker: 1:1.1 Pressure Cooker: 1:1.1 Dutch Oven on Stovetop: 1:1.25 Instant Pot: 1:1 Make sure to soak for at least 30 minutes, gradually increase from 80:20. I currently do 2 cups white rice + 1 1/4 cup multigrain + 1/4 cup cooked beans!

Costco Bulgogi Bake Dough 280 g bread flour 7 g instant yeast 6 g sugar 5 g salt 175 ml warm water Bulgogi 600 g thinly sliced beef chuck or short rib 3 scallions, thinly sliced Bulgogi marinade ¼ onion ¼ cup soy sauce 2 tbsp sugar 2 tbsp mirin 1 tbsp rice wine vinegar 1 tbsp minced garlic 1 tbsp sesame oil 1 tsp black pepper Cheese Mix* 1 ½ cup mexican cheese mix (reserve ½ cup for sprinkling at the end) 1 cup mozzarella Instructions: Make the dough
In a bowl, mix together half the flour, the yeast, sugar, and salt.
Pour in the warm water and mix until there are no dry spots.
Add the rest of the flour gradually. It should come together into a sticky, wet dough.
Knead for about 5 minutes until it forms a smooth ball and you can feel the gluten tightening up. Lightly oil a container, drop the dough in, and cover with a lid or plastic wrap.
Proof for 30 minutes, or until doubled in size. Marinate the bulgogi
Blend all the marinade ingredients until smooth.
Pour it over the beef and mix with your hands until everything is coated.
Let it sit for at least 10 minutes. Overnight is best if you want it extra juicy. Cook the bulgogi
Preheat the oven to 200°C convection, or 220°C on a regular oven.
Heat 1 tbsp neutral oil in a pan over medium heat.
Cook the beef, simmering as it releases liquid, for about 8 minutes or until fully cooked.
Set aside and let it cool while we shape the dough. Fill and shape
Punch down the dough to release the gas.
Divide into 2 equal pieces, about 235 g each.
Lightly flour your surface, then roll one piece into a long oval. Add half the cooked bulgogi down the center.
Top with cheese. I used a Mexican cheese mix plus mozzarella, but provolone, emmental, cheddar, and parm all work. Just make sure you have at least one stretchy cheese for that ooey gooey.*
Add the scallions here too. I forgot oop. Brush egg wash along the edges, then seal. I pinch the middle first, then “zip” the rest shut.
Tuck the ends in neatly, flip it over, and transfer to a parchment lined tray. Bake
Egg wash the top for even browning. Sprinkle a little more cheese on top.
Bake 20 to 25 minutes, or until evenly golden and toasted.
If you want an extra crunchy cheesy crust, add another layer of cheese halfway through baking. Let it cool for 5 minutes, slice, and enjoy.

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Everything I ate at a Korean Street Food Market!

we got kbbq at home. pachae 2 cups thinly sliced leek 1 tbsp gochugaru 1 tbsp sugar 1 tbsp fish sauce 1 tbsp sesame oil 1 tbsp sesame seeds spicy mustard onion sauce 1 tbsp spicy mustard 1 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp sugar ¼ cup water kongnamul muchim 2 cups soy beans 1 tbsp garlic 1 tbsp gochugaru 1 tsp salt 1 tbsp sesame oil 1 tbsp sesame seeds dwenjangjjigae 1 ½ cups water ¼ cup dwenjang 1 tbsp gochugaru ¼ cup pork or beef ground ¼ cup onion chunks ¼ cup leeks ¼ cup squash ¼ cup tofu 1 chili

If McRib was Chinese Dong Po Mc Rib Ingredients 1 kg pork ribs 3 stalks scallion 1 knob ginger, thinly sliced 1 head garlic, cloves separated 1 cup soy sauce 1/2 cup dark soy sauce 1/2 cup Shaoxing wine 1/4 cup sugar 1/4 cup rock sugar 2 star anise 1/2 tsp Chinese five spice About 2 L water, or enough to submerge Brioche Buns Onion & Cilantro for Garnish Method Blanch the ribs Bring a pot of water to a boil. Add ribs and boil for 10 minutes to clean them and remove scum. Drain and rinse. Pat dry. Place on a wire rack and let cool completely. Fry for color and structure Heat oil to 170C. Fry ribs for about 15 minutes until lightly golden. Drain on a rack. Braise Dongpo style In a large pot, add scallion, ginger, garlic, soy sauce, dark soy sauce, Shaoxing wine, sugar, rock sugar, star anise, and five spice. Add ribs, then add enough water to submerge, around 2 L. Bring to a simmer. Place a cartouche (parchment lid) directly on the surface, then cover with a lid. Simmer on the lowest heat for 3 hours, until very tender. Pro tip, rest overnight Let the ribs cool in the braising liquid, then refrigerate overnight. Reheat the next day over medium heat. The flavor deepens and the ribs stay intact and easier to handle. Optional glaze Sprinkle a little brown sugar over the ribs and broil briefly, or torch, for a smoky caramelized finish. Build the Dong Po Mc Rib Slide the bones out. Pile the meat on brioche burger buns. Garnish with thinly sliced onion and cilantro, or pickles if you are not a cucumber hater.

Cream Stew Ingredients (Serves 4) 500g chicken breast or tenders, cubed 250g asparagus (about 20 stems), sliced on a bias 1 shallot, finely diced ½ cup flour ½ cup butter 2 cups milk 1 cup chicken stock Salt and pepper to taste 3 Bay Leaves Prep the asparagus: slice on an angle so you get long sharp edges. It adds volume and looks prettier in the stew. Blanch and poach: bring a pot of water to a boil. Blanch the asparagus for 5 seconds, then pull it out right away. This keeps it bright green and crunchy. Turn the heat off, then add the cubed chicken to that same hot water. Let it gently poach for about 5 minutes. This helps remove some scum so the finished stew stays that clean white color. Make the roux: in a separate pot, melt butter over medium heat, then add flour immediately. Whisk and do not let it brown. We want a light colored cream stew. Add shallots and let them gently soften in the roux. Slowly add milk while whisking constantly to avoid lumps. Add chicken stock and whisk until smooth and creamy. Infuse with Bay leaves for 10 minutes. Add the chicken first and simmer until fully cooked through and the sauce is glossy. Add the asparagus at the very end so it keeps its color and crunch. Season with salt and pepper to taste. Tip: If serving later, keep the lid closed so it does not dry out. If it thickens too much, loosen with a splash of milk or stock. Egg Tornado Ingredients (for 1 tornado) 2 eggs Pinch of salt 1 tbsp oil Crack the eggs into a bowl, whisk really well, and season with a pinch of salt. Heat a pan until hot, add 1 tbsp oil, then lower the heat to medium. Pour in the eggs. The key is keeping the layer thin at the start, because as you spin it, the extra egg gets pushed outward and forms those pleats. Use the back side of chopsticks, or something a bit thicker, so it has more grip and can actually hold the egg while you twist. When the bottom is set but the top is still a little soft, pinch in from both sides toward the center, then twist to form the tornado. Once it is fully twisted and no extra egg is dripping to the sides, it is ready. Slide it straight onto rice. Bacon & Tomato Fried Rice Ingredients (Serves 2) ¼ cup bacon, chopped ¼ cup onion or shallots, finely diced ¼ cup ripe tomatoes (or 1 tbsp ketchup) 1 tbsp butter 2 cups cooked white rice Salt and pepper to taste Add chopped bacon to a cold pan with a small splash of water. Turn heat to medium and let it cook until the water evaporates and the bacon fat renders out. Keep cooking until the bacon starts to crisp. Add the onion (or shallots) and tomatoes at the same time. Cook everything together until the onion softens and the tomatoes break down into a jammy sauce. If using ketchup, add it here and let it toast for 20 to 30 seconds. Add butter and let it melt into the sauce. Add the cooked rice and stir fry until every grain is coated and fluffy.

my real korean age 👹

dumpling wrappers filling
2 cups ground pork
½ nappa cabbage (about 3 cups), chopped
2 tbsp salt (for salting the cabbage)
1 tbsp oyster sauce 1 tsp ginger
salt and pepper, to taste slurry for crisp wing
1 tbsp potato starch
¼ cup water
1 tbsp neutral oil instructions
salt the chopped nappa cabbage with 2 tbsp salt and let it sit 10 to 15 minutes until it wilts
squeeze out as much liquid as you can, then drain well
mix pork, drained cabbage, oyster sauce, salt, and pepper until evenly combined
wrap and seal dumplings heat a well oiled pan over low to medium low heat
place dumplings flat side down in the pan
mix potato starch and water, then stir in the oil
pour the slurry around the dumplings, cover, and steam 7 to 10 minutes until the wrappers look cooked and the wing turns crisp and releases from the pan
flip or slide onto a plate, crisp side up, and eat hot

Soy Braised Mash & Stew 1 kg beef chuck 1 tbsp neutral oil ½ cup onion, finely chopped ½ cup carrot, finely chopped ½ cup daikon, finely chopped optional thickening (Beurre-Manié.. ish) 2 tbsp butter 1 tbsp AP flour 1 tbsp potato starch ¼ cup light soy sauce 2 tbsp dark soy sauce 3 tbsp brown sugar 500mL beef stock Cut the beef into large chunks. Dice the onion, carrot, and daikon into a mirepoix. Pat the beef dry with paper towels so it sears properly. Heat a pan and sear the beef on all sides until browned. Remove and set aside. In the same pot, lightly sauté the onion, carrot, and daikon until fragrant. Add the seared beef back into the pot. Pour in the soy sauce and brown sugar. Deglaze with beef stock, scraping up the browned bits from the bottom of the pot. Place a cartouche (a piece of parchment paper with a small hole in the center) over the braise to keep moisture in. Cover with a lid and transfer to the oven. Cook at 150°C for 3 hours, until the beef is tender. To thicken the stew… In a small bowl, combine softened butter, all-purpose flour, and potato starch to form a smooth paste. Ladle a small amount of the hot braising liquid from the pot into the mixture and whisk until fully blended — this tempers it and prevents lumps. Pour the tempered mixture back into the stew while stirring gently. Simmer for a few minutes until the sauce thickens to a glossy, velvety consistency. Mash 1kg potatoes 2 tsp kosher salt (for cooking potatoes) 150g butter 200ml cream Season with salt to taste Place the potatoes (skin on) into a pot of cold, well-salted water. Bring the pot up to a gentle boil and cook until the potatoes are tender and can be easily pierced with a knife (about 15–20 minutes, depending on size). Drain the potatoes well, then pass them through a sieve or potato ricer for extra fluffiness. While the potatoes are still warm, add the butter and cream and fold them into the mash until smooth and fully incorporated. Season with salt to taste and serve.

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Beef Enoki Rolls 4 packs enoki rolls 200g thinly sliced beef ½ cabbage ½ tofu Sauce ¼ cup soy sauce ½ cup white wine 2 tosp sugar 1 raw egg as "sauce" for extra creaminess

Rating Everything I ate at McDonald’s in India 🇮🇳

Rating Everything I ate for Breakfast in Delhi, India 🇮🇳

BULGOGI PHILLY CHEESESTEAK (or Seoully Cheesesteak!) 400g thinly sliced ribeye or chuck 1 whole onion, mandollined 1 leek top, thinly sliced 2 tbsp brown sugar 2.5 tbsp soy sauce 10 slices of American cheese 1 hard roll 1 tbsp neutral oil 2 tbsp butter Cook in a cast iron pan over medium high heat. Add the sliced beef in a single layer and don’t overcrowd the pan. Leave it alone so it develops caramelization. Once the bottom browns, add the mandolined onion and sliced leek on top. Sprinkle the brown sugar, then flip everything together. Deglaze with the soy sauce and let it cook until the liquid evaporates. Add cheese on top, cover with a lid, and let it melt for three minutes. Place a halved hard roll directly onto the cheese. Scoop the mixture into the roll. Add extra cheese if you want. Wrap the sandwich tightly in foil. Keep it warm in the oven for five minutes so the juices settle and the inside stays at temperature.