Korean Potato Salad

Ingredients:

• 6 medium russet potatoes, peeled and sliced
• 3 eggs
• ½ cup ham, finely diced
• ⅓ cup carrots, peeled and finely chopped
• ½ cucumber, sliced into long quarters and thinly sliced
• ½ cup canned corn
• 1 stalk green onion, finely chopped
• ½ cup mayo, Kewpie mayo recommended
• ½ tsp salt
• ½ tsp sugar

Method

1. Slice your cucumber into quarter long strips and then slice them thinly. Spread the cucumbers on a large plate and sprinkle salt all over it to force the cucumbers to release water. Set aside to allow the salt to do its work for 10 minutes.
2. Next peel and slice your potatoes. Bring a pot of water to a boil and carefully lower your potatoes in. Boil for 10-15 minutes until fork tender. Strain and rinse under cold water. Add them to your large mixing bowl.
3. Meanwhile, bring a smaller pot of water to boil and carefully add your eggs. Boil them uncovered for 8 minutes. Once they are boil, soak them in very cold water. Crack and peel them. Add peeled eggs to mixing bowl with potatoes. Mash everything with a potato masher until everything is fluffy and creamy.
4. Using a clean paper towel soak up the excess water from the cucumbers. Once the cucumbers are dry, add them to your potato and egg mixture. Followed by sliced ham, finely chopped carrots, canned corn, chopped green onions, Kewpie mayo, salt and sugar. Mix everything together with a spatula. Serve and enjoy!

Gyeran Mari Korean Rolled Omelette

Ingredients:

• 6 eggs
• 2 stalks green onion, finely minced
• ⅔ cups ham, finely minced
• 3 tbsp carrot, finely minced
• ¼ tsp salt
• ½ tsp Sesame oil
• ½ tsp cooking oil

Method

In a large measuring cup or a bowl with a lip, whisk together egg, green onion, ham, carrot, salt and sesame oil until well combined.

Then in a non-stick pan set over medium heat, lightly grease your pan with cooking oil. Once the pan is hot enough, whisk your egg batter again and then pour JUST ENOUGH egg batter until a thin layer forms. You may need to swirl your pan a bit or use chopsticks to evenly disperse the ingredients. LOWER heat to very low. Let this fry for 2-3 minutes until an edge forms.

Once the thin layer forms an edge and the layer is mostly solid with several wet looking areas (your batter should not be runny at all), it’s time to begin rolling your omelette. With a spatula, first loosen the edges and the bottom a bit. Then fold the omelette 1 inch inward and continue rolling until you reach halfway and stop. Turn up the heat to medium again.

Then loosen the opposing edge and carefully pull the rolled omelette back to the halfway point of your pan.

Next pour just enough batter aiming for the edge until you fill that side of the pan. Do not fill the other side of the pan beyond the rolled part.

Allow that layer to fry for 2-3 minutes and bring heat down to VERY LOW.

Repeat the above process until you have depleted your batter. Once your omelette is completely rolled, let it sit on the pan for 5 minutes over low heat to cook through.

Finally transfer to a cutting board to slice into 0.75-inch-thick pieces. Serve and enjoy!

I hope these steps were helpful in teaching you how to make Korean rolled omelette

Gochujang Noodles

INGREDIENTS

2-4 tbsp gochujang paste 
2 tablespoons coconut aminos or soy sauce
1 tsp toasted sesame oil
2 tablespoons rice vinegar
2 tbsp water
1 tablespoon ginger paste
1 tablespoon olive oil
9.5-10 ounces ramen noodles (I also like these brown rice noodles, too!) 
1 pound ground turkey
¼ cup finely chopped green onions
1 red pepper, thinly sliced
1 cup shredded cabbage/carrots (buy this pre-shredded at most grocery stores!)
finely chopped green onions for garnish

INSTRUCTIONS

Whisk the gochujang paste, coconut aminos or soy sauce, sesame oil, rice vinegar, water, and ginger paste together. If you bought the Extra Spicy Gochujang instead of the regular (or if you are just sensitive to spice), only add 2 tbsp and work your way up!

Cook the noodles according to package instructions. Drain, rinse with water, and set aside. I made the whole package and then decided how many noodles I wanted to add when I tossed everything together.

Heat a nonstick pan over medium high heat. Add the olive oil, then add the ground turkey and saute for about 5 minutes, breaking it up as it cooks.

Add thinly sliced red pepper, one cup shredded cabbage/carrot mixture (buy this pre-shredded at most grocery stores!), and 1/4 cup green onions. Stir in about half of the sauce. Saute for 2 minutes.

Add noodles to the pan, along with the rest of the sauce. Stir to combine over a low heat. (Side note: if you like it spicier/saucier, you don’t need to add all of the noodles.)

Garnish with more green onions and enjoy!

Spicy Korean BBQ-style Pork

Ingredients

for 4 servings

• 1 ½ lb
   boneless pork shoulder, or pork belly, chilled or frozen for easier slicing (680 g)
• ½ onion, sliced into thin strips
• 3 stalks green onion, sliced into 2-inch (5 cm) pieces
• 3 cloves garlic, minced
• 1 teaspoon
   ginger, minced
• ¼ cup
   korean red chili paste, gochujang (55 g)
• 1 teaspoon
   red pepper flakes
• ¼ cup
   soy sauce (60 mL)
• 3 tablespoons
   rice wine
• 1 tablespoon
   sesame oil
• 1 tablespoon
   sugar
• 1 teaspoon
   black pepper
• 1 tablespoon
   canola oil
• sesame seed, to garnish
• rice, to serve

Preparation

1. Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
2. Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
3. Cover and marinate in the refrigerator for at least 30 minutes.
4. Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.
5. Sprinkle a bit of sesame seeds on top, then serve with rice!
6. Enjoy!

Vincy Hot Cross Buns

Here is a great recipe that would make delicious buns this Easter.

You will need:

2 packets yeast
1 1/2 cup warm water
1/2 cup warm milk
1 tsp sugar
6 cups all-purpose flour
1 tsp orange zest
1 1/2 tsp salt
1 tsp vanilla essence
1 stick or 1/2 cup margarine or butter, melted
3/4 cup white sugar
3/4 cup raisins (optional)
2 eggs (optional)
3/4 tsp ground cinnamon
1/2 tsp ground cardamom (optional)
1/2 tsp ground ginger
1/ 4 tsp ground nutmeg
10 drops of yellow food color

Glaze

Dissolve 1/4 cup sugar and 3 tablespoon hot water over low heat.
Icing for Top of Bun (if using)
1/2 – 1 cup icing sugar
1 tablespoon milk or cream
4 teaspoon lemon juice
1/2 tsp vanilla extract

Method:

Directions for Icing. Combine the icing sugar and milk and mix until smooth. Place the icing in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a ‘cross’ on the top of each bun for Easter buns or just frost the top,Making the Dough

Pour warm milk and warm water in a bowl, add 1 tsp sugar, and sprinkle yeast over. Mix to dissolve and set aside for 5 minutes or until the yeast is nice and foamy. Mix all dry ingredients, flour, orange zest, salt, cinnamon, cardamom, nutmeg and ginger, mix together and set aside. Whisk eggs and add to yeast mixture along with food coloring, melted butter and vanilla. Combine dry and wet ingredient and stir until dough comes together. Mix in raisins. Turn out onto a lightly floured surface and knead until dough is soft and elastic, but still slightly sticky.

Place in a large lightly oiled bowl, turning to coat the top; cover with a damp cloth and place in a warm, draft-free place to rise until doubled in size, about 90 minutes. Turn dough out onto a clean surface, and divide into 28-32 evenly-sized pieces. Roll each piece into a ball, and place in a greased 9” x 13” pan.

Cover with a damp cloth and set aside to rise for 45 minutes. Bake in a preheated 350º F oven for 20-25 minutes, or until buns are golden brown. Meanwhile, prepare glaze by combining sugar and water in a small saucepan over medium-high heat until sugar dissolves. Brush onto the buns as soon as they come out of the oven, and set aside to cool. While buns are cooling, prepare the icing.

Scoop into a piping bag or by snipping off one of the bottom corners of a sandwich bag, and pipe an icing cross onto the top of each bun.

CINNAMON-SUGAR CANDIED PECANS

INGREDIENTS:

• Ar 1 
  cup
   
  granulated sugar
•  2 
  teaspoons
   
  ground cinnamon
•  1 
  teaspoon
   
  salt
•  2 
  egg whites
•  2 
  tablespoons
   
  water
•  ½ 
  teaspoon
   
  vanilla extract
•  

DIRECTIONS:

1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
2. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
3. In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
4. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.

Chocolate Peanut Butter Fudge Swirl

 Prep Time: 10 minutes

 Cook Time: 15 minutes

 Total: 25 minutes

Serves: 30

Ingredients

8 oz. milk chocolate bar such as Hershey Bar, broken into pieces

1 pkg. semi-sweet chocolate chips

8 oz. white chocolate bar plain, try to find actual candy bars... not white almond bark or baking chips

1 pkg. peanut butter chips the one I found was Reese's brand

1/2 c. butter divided (1 stick)

1 7-8 oz jar marshmallow fluff (marshmallow whip), divided

4 1/4 c. sugar

1 12oz. can evaporated milk

Instructions

In a large mixing bowl, combine milk chocolate bar pieces, semi-sweet chocolate chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.

In a separate large mixing bowl, combine white chocolate bar pieces, peanut butter chips, 4 Tbsp. butter and remaining marshmallow whip. Set aside.

In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for

4 MINUTES.

Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.

Stir each bowl until all chocolate is melted and smooth.

Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.

Using a knife, swirl the two types of fudge together to make a pretty, swirled design.

Cover tightly and refrigerate until hardened (several hours or overnight).

Keep refrigerated until ready to serve.