Main Ingredients:
4 Slices White Bread (1 Tbsp Salted Butter)
2 Eggs
⅔ Cup Cabbage
½ Cup Cucumber
⅛ Cup Carrot
1 Tbsp Cooking Oil
¼ tsp Sugar
⅛ tsp Salt
Some Ketchup
Some Mayonnaise or Mustard (optional)
Directions:
Cut ⅔ cup worth of cabbage and ⅛ cup worth of a carrot into thin strips. Slice ½ cup worth of a cucumber thinly.
Break 2 eggs and mix them with ⅛ tsp of salt.
Add the cabbage and carrot to the egg mixture.
Mix it well.
Add 1 Tbsp of cooking oil in a headed pan. Put some of the cabbage and carrot from the egg mixture on the pan and shape the egg mixture into a shape like the bread. Make 2 of them.
Pour half of the remaining egg mixture on top of one cabbage and carrot in the pan. Then pour the rest of the egg mixture onto the other one. In this way, you will get a nicely shaped egg.
Cook the egg for about 4 to 5 minutes on medium. You can cook it about 2 to 2 1/2 minutes on each side.
Obtain 4 slices of white bread.
Melt ½ Tbsp of salted butter in a pan on medium.
Put 2 slices of the bread in the pan, flip the bread once to get the melted butter on both sides of the bread before they start to cook.
Cook the bread for about one and a half minutes each side, or until both sides become nicely golden brown on medium. It will take about 3 minutes to cook 2 slices of the bread. With the remaining butter (½ Tbsp), cook the other 2 slices of bread using the same process.
When the bread is still warm, place the bread on a plate and sprinkle some sugar (half of ⅛ tsp) on it. You will need ⅛ tsp of sugar for each sandwich.
If you want, you can cut the edge of the fried egg to make a nice and clean look. Put the egg on top of the bread.
Place half of the prepared cucumber (about ¼ cup worth) on the egg evenly.
Squeeze some ketchup and mayonnaise on top. Depending on your tastes, you can use mustard instead of mayonnaise or skip it.
Sprinkle the remaining sugar (from ⅛ tsp sugar for one sandwich) on top. The sugar is the secret ingredient for delicious Korean street toast.
This recipes makes 2 sandwiches, so follow the same process for the second sandwich. You can wrap the sandwich or cut it in half to serve.
Friday, January 24, 2014
Recipe: Garlic Chive Pancakes
Main Ingredients:
8 oz Garlic Chives
1 Onion
1 Hot Pepper
3 Cups Korean Pancake (Jeon) Flour
3 Cups Water
1 tsp Salt
Dipping Sauce Ingredients:
1½ Tbsp Soy Sauce
½ tsp Brown Rice Vinegar or Apple Vinegar
Directions:
Prepare about 8 oz of garlic chives by removing any bad parts from both ends, and rinsing them in water.
Chop the garlic chives into 2 inch pieces.
Slice 1 onion and 1 hot pepper thinly.
In a mixing bowl, combine 3 cups of flour, 3 cups of water, and 1 tsp of salt.
Mix it. The consistency will be a little more runny than American style pancake mix.
Add the vegetables into the batter and mix again.
In a generously oiled and heated pan, pour a scope of pancake batter.
Spreading it out thinly and evenly is a key to making delicious pancakes. :)
When the surface of the pancake is half dried, flip it over.
Fry it on medium-high until both sides of the pancake become golden brown.
To make the dipping sauce, combine 1½ Tbsp of soy sauce and ½ tsp of vinegar. Depending on your taste, you can add some red pepper powder, sesame seeds, chopped green onion, or chopped hot peppers.
8 oz Garlic Chives
1 Onion
1 Hot Pepper
3 Cups Korean Pancake (Jeon) Flour
3 Cups Water
1 tsp Salt
Dipping Sauce Ingredients:
1½ Tbsp Soy Sauce
½ tsp Brown Rice Vinegar or Apple Vinegar
Directions:
Prepare about 8 oz of garlic chives by removing any bad parts from both ends, and rinsing them in water.
Chop the garlic chives into 2 inch pieces.
Slice 1 onion and 1 hot pepper thinly.
In a mixing bowl, combine 3 cups of flour, 3 cups of water, and 1 tsp of salt.
Mix it. The consistency will be a little more runny than American style pancake mix.
Add the vegetables into the batter and mix again.
In a generously oiled and heated pan, pour a scope of pancake batter.
Spreading it out thinly and evenly is a key to making delicious pancakes. :)
When the surface of the pancake is half dried, flip it over.
Fry it on medium-high until both sides of the pancake become golden brown.
To make the dipping sauce, combine 1½ Tbsp of soy sauce and ½ tsp of vinegar. Depending on your taste, you can add some red pepper powder, sesame seeds, chopped green onion, or chopped hot peppers.
Recipe: Buckwheat Soba Noodle Soup
Main Ingredients:
1 Handful Buckwheat Noodles (and 6 Cups Water, ½ tsp Salt)
2 Eggs
2 Green Onions
2 Sheets Seaweed (3 in. by 4 in. each)
Broth Ingredients:
4 Cups Water
5 Tbsp Guksijangguk
1½ tsp Japanese Hondashi
½ tsp Salt
Directions:
Boil the noodles in 6 cups of water with ½ tsp of salt. Put the buckwheat noodles in the boiling water and cook for 5 minutes.
While the noodles are boiling, make the broth. In a pan, add 4 cups of water, 5 Tbsp of guksijangguk, 1½ tsp Japanese hondashi, and ½ tsp of salt.
Drain the water, rinse the noodles in cold water once, and then set them aside. Cut 2 green onions into ½ inch pieces.
Once the broth starts to boil, add the noodles to the broth, and cook for 2 minutes. Then add the green onions, and cook for one more minute before turning off the stove.
We need 2 toppings for this soup: a flat egg and dried seaweed. Use one pinch of salt per egg to make flat eggs. Since we need 2 eggs today, we will be adding 2 pinches of salt.
Pour a small amount of oil in the pan and wipe it with a paper towel. Then using medium heat, pour the blended egg into the pan and fry. Once the surface of the egg is almost cooked, flip it over. When you flip it over with your spatula, keep the spatula in the center of the egg to help prevent the egg from breaking.
Slice the cooked flat eggs thinly and cut the toasted seaweed sheets with scissors.
Mix the egg and seaweed with the soup just before eating.
1 Handful Buckwheat Noodles (and 6 Cups Water, ½ tsp Salt)
2 Eggs
2 Green Onions
2 Sheets Seaweed (3 in. by 4 in. each)
Broth Ingredients:
4 Cups Water
5 Tbsp Guksijangguk
1½ tsp Japanese Hondashi
½ tsp Salt
Directions:
Boil the noodles in 6 cups of water with ½ tsp of salt. Put the buckwheat noodles in the boiling water and cook for 5 minutes.
While the noodles are boiling, make the broth. In a pan, add 4 cups of water, 5 Tbsp of guksijangguk, 1½ tsp Japanese hondashi, and ½ tsp of salt.
Drain the water, rinse the noodles in cold water once, and then set them aside. Cut 2 green onions into ½ inch pieces.
Once the broth starts to boil, add the noodles to the broth, and cook for 2 minutes. Then add the green onions, and cook for one more minute before turning off the stove.
We need 2 toppings for this soup: a flat egg and dried seaweed. Use one pinch of salt per egg to make flat eggs. Since we need 2 eggs today, we will be adding 2 pinches of salt.
Pour a small amount of oil in the pan and wipe it with a paper towel. Then using medium heat, pour the blended egg into the pan and fry. Once the surface of the egg is almost cooked, flip it over. When you flip it over with your spatula, keep the spatula in the center of the egg to help prevent the egg from breaking.
Slice the cooked flat eggs thinly and cut the toasted seaweed sheets with scissors.
Mix the egg and seaweed with the soup just before eating.
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