Sweet Potato Bread

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Serves: 12

INGREDIENTS 

Sweet Potato filling

1 sweet potato (300 gram)

25-gram sugar

25-gram butter

35 gram sweet condensed milk

1 teaspoon cinnamon powder

Dough

150 ml warm milk (38 Celsius or 100 Fahrenheit)

5-gram active dry yeast

5-gram sugar

300-gram all-purpose flour

10-gram sugar

4-gram salt

1 egg

2 tablespoon butter, room temperature

Egg wash (mix)

1 egg

1 teaspoon milk/water

Instructions

Sweet potato filling

Peel and cut the sweet potato into wedges. Steam until soft.

Mash steamed sweet potato with sugar, butter, sweetened condensed milk, and cinnamon powder.

If the paste is runny, cook in a frying pan over low heat until thick and no longer runny.

Let the paste cool completely before using.

Dough

Mix warm milk, active dry yeast, and 5-gram sugar. Let rest for 20 minutes until foamy.

In a large mixing bowl, whisk together all-purpose flour, 10 grams of sugar, and salt. Make a well, then pour the foamy yeast solution, egg, and butter. Knead into a smooth, soft, elastic, and non-sticky dough. If the dough is too sticky, you may add 1-2 tablespoons of all-purpose flour. Kneading time is 20 minutes.

Place the dough in the bowl, and wrap with a wet kitchen towel or saran wrap. Let it proof until the volume is doubled, about 1 hour in a warm kitchen.

Bread

Roll the dough into a 10"x15" rectangle. Spread a thin layer of sweet potato paste on the dough, leaving a 1/2" margin along the edges.

Roll from bottom to top into a log, pulling the dough slightly while rolling. You should be able to get a 12" log. Cut into 12 pieces.

Place the cut up the dough onto a parchment paper-lined baking tray, cut side up, and proof for 45 minutes.

Preheat the oven to 200 Celsius (400 Fahrenheit).

Brush the top of each bread liberally with egg wash. Bake in preheated oven for 12-15 minutes, or until golden brown.

Best served warm when out from the oven. The bread should be fresh for up to 3 days.

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!