201212170sarah(jeong jin hee)

201212170sarah(jeong jin hee)Donkocheu Ramen

Ingredient

piglegbone 1kg, pigneck 200g, uncooked noodle, onion, green onion, ginger, a whole bulb of garlic, bean sprouts, red wine.

sauce for pigneck

soy sauce, starch syrup, suger, red pepper paste, black pepper, cookong wine.

recipe

1. Put the piglegbone 1kg in the cold water about two hours

2. 1number of piglegbone, onion, green onion, ginger, a whole bulb of garlic in puts in the tall stock pot and put the some red wine

3. Some water into the pot and boil 30minite by strong fire

4. Pull out the stock and vegetable and put the stock different pot. and put the water by 2hours and put the different pot. repeats the process

5. Each stock mix and put the pigneck 200g boil by middle fire

6. Pigneck for sauce mix soy sauce 1tablespoon, starch syrup 1tablespoon, suger 1tablespoon, red pepper paste half tablespoon, some black pepper, cookong wine.

7. Pull out the pigneck, spread 6number with sauce and roast during 10minite in hitten oven about 170`c

8. Uncooked noodle cook in boiling water and wash with cold water

9, Bean sprouts blanch and Egg boil and green onion is oblique cut

10, Noodle, stock put the bowl and topping bean sprouts, green onion, pigneck, egg

201212170sarah(jeong jin hee)

201212170sarah(jeong jin hee) chocolate lava cake

Ingredient

dark chocolate 175gm, butter175gm, egg2, flour, suger, vanilla icecream

recipe

1. Melted butter, and first spread the melted butter in round bowl, second spread the flour

2. Water boiled. and pot perheat. up the pot boiled water. and pot put the butter, and melted after put the chocolate and melted.

3. Melted shocolate put the suger half tablespoon, some flour, two eggs and mix

4. Bake during 10minite in hitten oven about 190`c

5. chocolate lava cake separate from bowl and into a dish and vanillia ice cream up cake

 

 

201212166(James) Jeon Young Ju

Easy Spaghetti with Tomato Sauce

Ingredients

• 12 ounces spaghetti
• 1 pound lean ground beef
• 1 teaspoon salt
• 3/4 teaspoon white sugar
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 2 tablespoons dried minced onion
• 2 1/2 cups chopped tomatoes
• 1 1/3 (6 ounce) cans tomato paste
• 1 (4.5 ounce) can sliced mushrooms

Directions

1. Brown beef over medium heat. Drain off fat.
2. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
3. Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

ApplePie Recipe

Carbonara 201212163 Yong (Lee Hyeong Yong)

Ingredients:

• 1 lb. spaghetti pasta
• 8 slices bacon, cut in half crosswise
• 4 egg yolks
• 1/2 cup heavy cream
• 1 cup grated Parmesan cheese, divided
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon white pepper

Preparation:

Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain on paper towels. Set bacon aside. Set skillet aside; do not rinse or wash.Cook the pasta as directed on package. Meanwhile, combine the egg yolks, cream, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended.
When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings. Place over low heat and toss for 1 minute, scraping the pan with tongs to loosen pan drippings.
Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat. Serve immediately

Samgyetang 201212163Yong(Lee Hyeong Yong)

Ingredients: Small chicken (Cornish hen), 1/4 cup of sweet rice, a dozen cloves of garlic, green onions, a few jujubes, and 1 or 2 small ginseng roots.

1. Wash and rinse your chicken in cold running water.
2. Soak 1/4 cup of sweet rice for 1 hour.
3. Stuff the chicken with the sweet rice, a ginseng root, a few jujubes, and 3-4 cloves of garlic. Place it in a pot.
4. Pour water into the pot and boil it over high heat for 20 minutes. When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes.
5. When it cooks properly, the chicken will be easily pulled apart by chopsticks.
6. Serve it with salt and pepper and kimchi or kaktugi.

Rice noodle 201212162 oh (lee jin oh)

Ingredients

1/2 lb banh pho noodles
1 tsp vegetable or peanut oil
8 large (31-40 size) shrimp, peeled and deveined
1/4 head thinly shredded iceberg lettuce
1/4 cup shredded cucumber (I like the European seedless cucumbers, shredded on the largest holes of a box grater)
Handful of mint leaves and/or Thai basil, if you have it
A few strips of shredded carrot, if you have it
1/4 cup thinly sliced scallions
Nuoc cham, 3 Tbsp or more, to taste
2 tsp chopped dry roasted, unsalted peanuts

Directions

Fill a bowl with hot tap water. Soak the noodles for 15 minutes, until flexible. Drain. Meanwhile, bring a large pot of water to a boil. Drop in the noodles, and cook for 3 minutes. Drain, rinse under cold water, and drain again. Set aside.
In a small frying pan (not nonstick), heat 1 tsp oil over high heat until almost smoking. Sauté the shrimp for 1 minute on each side, until shrimp are curled, no longer translucent, and have a bit of brown color. Remove from the pan and set aside.

Assemble the salad: To a serving bowl or platter, add -- in this order -- lettuce, cucumber, mint leaves (if using), carrot (if using), scallions, and the cooked noodles. Top with shrimp. Pour on the nuoc cham and toss, then sprinkle chopped peanuts on top.

choclate lava cake 201212162 oh(lee jin oh)

ingredients

• butter 1/2cup
• chocolate 100gm
• egg yolk 2
• egg 2
• sugar 1/4
• flour 3teaspoon

Methods

1. heat the butter in boiling water.
2. add chocolate and sugar, and melt.
3. when they're melted well, mix eggyolk and egg. be careful to avoid ripening egg.
4. add flour and mix.
5. spread butter and flour on cup, and put food on a cup appropriate.
6. staying on the refrigerator a few minute, bake at 190˚C for 11 to 12 minute.

Choco Cookie 201212157 Lee so jin (Soo)

Ingredients

Butter 200g, Flour 200g, Sugar 150g, Cocoapower or Chocolate 30g, Chocolate Chip 30g, Eggs 2, Vanilia Oil or Vanila Power, Baking Poweder 4g

Method

1. Get the 200g of butter and leave it at the room, and leave it till it becomes squshy by its room temperature.

2. Shake well with lather head like mayonaise.

3. When the butter became like mayonaise, mix it well after putting 2 spoons of sugar.

4. When Sugar particles have melted pretty well, make it as cream-state by using eggs three times.

5. Use the 채 to classify the mixed powders.

6. After finishing grouping, put it into the butter and start kneading.

7. Put the cookie dough into the refrigerator in order to ripening.

8. After rpiening for half an hour, put the chocolate chips at the dough and knead softly once more.

9. Use pretty-shaped frame to shape the cookies and the thickness shouldn't be more than 0.5 cm. 

10. Put the well-shaped cookies at the oven which has been pre-heated by 180 degrees for 10~15 minutes.

Carbonara Spaghetti 201212157 Lee so jin (Soo)

Ingredients

spaghetti noodles for one person, 1/4 of a small onion, little bit of olive oil, 1 large spoon of minced onions, 2 tbsp of fresh cream, 2 tbsp of fresh parmesan cheese (or something like parmesan cheese), 1 egg, pepper, salt

Method

1. Chop the bacon and onion finely then fry bacon, onion, and garlic in olive oil on a frying pan.

2. While bacon, onion, and garlic are getting fried, put fresh cream, parmesan cheese, and pepper with an egg.

3. Mix step 2 with a whisking machine.

4. Fry until the bacon and onion are well-done then turn off the light.

5. On the frying pan from step 4, mix the boiled noodles and the sauce from step 3

Cheese gratin 201212154 Lee saet byul(star)

recipe:
* 2 slices of white bread
*pumpkin
*mozzarella cheese
*butter
*onion
*flour
*peas
*bread crumbs
1. Peel the pumpkin and take the seeds out.
2. Finely cut up the mozzarella cheese.
3. Spread butter on your bread and cook on the pan until golden brown.
4. Cut your pumpkin flat.
5. Cut your onion finely.
6. Put butter on your pan and cook your cut onions.
7. With one tablespoon of butter and your measured flour, fry it to make your white sauce.
8. Put your bread, cooked vegetables, and peas into the white sauce.
9. Put your white sauce and bread crumbs in the gratin bowl and bake in the oven.

Apple pie 201212154 Lee saet byul (star)

Apple Pie

25cm double-crusted pie

570g pie crust
70g granulated sugar
45g brown sugar
15g tapioca
15g cornstarch
3㎖ ground cinnamon
1㎖ ground nutmeg
680g sliced Granny Smith apples
680g sliced Golden Delicious apples
20㎖ lemon juice
15g butter


1. Divide the dought into 2 pieces. Roll out the bottom crust and line a 25cm pie
pan. Trim away any excess if neccessary.

2. Combine the granulated sugar, brown sugar, tapioca, cornstarch, cinnamon,
and nutmeg. Add the sliced apples and toss until the slices are evenly coated.
Sprinkle the lemon juice over the apples and toss briefly. Pile the apples in the
pie plate, mounding them higher in the center than on the sides. Dot the apples
with the butter.

3. Roll out the top crust and cut a vent in the crust. Transfer to the filled pie. Seal
the top and bottom crusts by crimping them together.


4. Bake at 220℃ for 15 minutes. Reduce the heat to 175℃ and continue baking until
the crust is browned and baked through, the juices in the filling have thickened,
and the apples are tender, 30 to 40 minutes.


5. To prepare the pie shine, combine the corn and simple syrups and brush over
the top of the pie. Bake in a 275℃ oven until the top is browned, about 2 minutes
more. Remove at once and let the pie cool before slicing and serving.

Ratatouille 201212153 lee dong hyuk

1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]

olive oil [huile d'olive] salt, pepper [sel, poivre] 140 g tomato paste

1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]

1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]

6 cloves garlic [ail] Herbes de Provence (basilic,thyme, parsley) olive oil [huile d'olive] salt, pepper [sel, poivre] 140 g tomato paste

1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]

6 cloves garlic [ail] Herbes de Provence (basilic,thyme, parsley) olive oil [huile d'olive] salt, pepper [sel, poivre] 140 g tomato paste

1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]

6 cloves garlic [ail] Herbes de Provence (basilic,thyme, parsley) olive oil [huile d'olive] salt, pepper [sel, poivre] 140 g tomato paste

1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]

6 cloves garlic [ail] Herbes de Provence (basilic,thyme, parsley) olive oil [huile d'olive] salt, pepper [sel, poivre] 140 g tomato paste

1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]

6 cloves garlic [ail] Herbes de Provence (basilic,thyme, parsley) olive oil [huile d'olive] salt, pepper [sel, poivre] 140 g tomato paste

1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]

6 cloves garlic [ail] Herbes de Provence (basilic,thyme, parsley) olive oil [huile d'olive] salt, pepper [sel, poivre] 140 g tomato paste

6 garlic cloves, 5 medium button or brown mushrooms (I prefer brown for more flavor), 1 medium zucchini, 5 sprigs of Italian parsley, 4 sprigs of basil, 1 medium onion, 1 can diced tomatoes (or 2 tomatoes peeled, seeded, and diced), chicken or vegetable stock (we'll need 3/4 cup or 180mL), 1 Tbs. tomato paste, 1 medium green bell pepper, and 1 large eggplant (about 1 pound or 450 g). Drain the canned tomatoes.


1,Wash and scrub all the vegetables. Remove the parsley and basil leaves from their stems. Dice the green bell pepper, eggplant, and onion. Quarter the zucchini lengthwise then slice into 1/4-in. (1/2 cm) segments. Quarter the mushrooms. Chop the parsley and the basil.

2.Start cooking by heating olive oil in a large pot over medium heat. Add the minced garlic and saute until the garlic smell intensifies, about one minute.
3.Add the diced onion and continue to saute until they turn translucent, about 4 more minutes.
4./Once the onions are translucent, add 1 Tbs. tomato paste. The tomato paste will be in a clump and will take a bit of stirring and pressing to get it to spread out and cover the onions and garlic.

5.As you work at spreading the paste out and mixing it with the onions and garlic, the paste will cook and darken in color. Once some of the paste starts to stick to the pan and brown, it's time to add the stock (about one minute).
6.Pour in 3/4 cup chicken or vegetable stock and stir until the broth begins to simmer. Using your spatula or utensil, scrub the bottom of the pan to release any browned bits of garlic, onion, or tomato paste.
7.Add the diced eggplant, zucchini, bell peppers, and mushrooms. Stir to combine thoroughly and cook for 10 to 12 minutes, stirring every couple minutes to promote even heating.
8,The eggplant will release a lot of liquid (slowly) into the pot and it's in this liquid that you'll want to simmer the other ingredients in. To evenly cook all the ingredients, you'll have to stir it to make sure the vegetables spend time touching eggplant liquid. As a bonus, the flavors mix amazingly well during this process.
9,Add the diced tomatoes and stir in. After about a minute, the tomatoes will have heated through. Turn the heat down to the lowest setting.

Ratatouille 201212156 lee so min(lina)

Cook Time: 35 minutes

Total Time: 35 minutes

Ingredients:

• olive oil
• 4 garlic minced
• 1/2 onion miced
• 1 eggplant medium Dice
• 1 green bell peppers medium Dice
• 1/2 zucchini midium Dice
• tomato whole can , tomato puree
• herb, rosemary, thyme, salt, pepper
• dried leaf basil
• dried leaf oregano
• chopped fresh parsley

Preparation:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until

rice noodle 201212156 lee so min(lina)

Total Time: 18 minutes

Yield: SERVES 2-3 as a Main Entree

Ingredients:

• 8 oz. very thin dried rice noodles ("vermicelli" OR "vermicelli rice stick")
• 1 to 1.5 cup fresh chicken pieces/strips for stir-frying, OR equivalent of cubed tofu
• 2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
• 1 cup or more fresh shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 2-3 cups fresh bean sprouts
• 1/2 cup chicken stock (or simulated chicken stock for vegetarians)
• handful of fresh coriander
• wedges of lime for garnish, and Thai Chili Sauce served on the side
• 2 1/2 Tbsp. oil
• STIR-FRY SAUCE:
• 1 Tbsp. soy sauce (or wheat-free soy sauce)
• 1 tsp. dark soy sauce (gluten-free diets substitute 1 Tbsp. wheat-free soy sauce)
• 1 Tbsp. fish sauce (vegetarians substitute 1.5 Tbsp. soy sauce)
• 1 tsp. sugar
• 1 Tbsp. lime juice
• 1/4 cup chicken stock (or simulated chicken stock)
• 1-2 tsp. chili sauce, OR 1/2 to 3/4 tsp. cayenne pepper (to taste)

Preparation:

1. Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside.
2. Soak rice noodles in a pot of hot water for 5-12 minutes, or just until noodles are soft enough to eat, but still firm and a little bit 'crunchy' (they will finish cooking later, so try not to over-soften them now). Drain and briefly rinse noodles with cold water to keep them from sticking. Set aside.
3. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
4. Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil and swirl around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients sizzling.
5. Add the red pepper. Stir-fry another 1-2 minutes. The red pepper should still retain some of its crispness. Now add the noodles plus the stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir-fry in this way until the sauce is well distributed throughout the noodles (1-2 minutes).
6. Finally, add the bean sprouts, continuing to stir-fry another minute. Remove from heat and taste-test for salt/flavor, adding 1 Tbsp. more fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice.
7. To serve, lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander and garnish with wedges of fresh-cut limes. For those who like it spicy, serve with Thai Chili Sauce on the side, and ENJOY!

Cartier beams country 201212143 Annjihyeon

Cartier beams country

1 serving) Ingredients

80 ~ 100g spaghetti 2-3 pieces of garlic mushrooms 2 2 Baker five days moderate amount of salt 1 egg yolk cream 1/3 cup Parmesan cheese, parsley powder, a little bit

1 Cut the bacon into 1cm intervals to prepare
2 sliced ​​mushrooms in moderation and do the training to prepare
Three. Salt to boiling water and put a few drops of oil on the surface 10 minutes ssarmneunda
4 yolks Mix flour bowl, cream parmesan
5 Surrounds the oil pan and fry the garlic and bacon
6 Put mushrooms with salt and pepper to the liver
7 If you put the pasta, mix the fire down.
Eight. Shank

수정 실행취소

Beef, seaweed 201212143 Anjihyeon

<3 servings> <20 to 25 minutes>
Dried Seaweed - 20g
Beef - 100g
Garlic
Sesame oil
Gukganjang
Salt
Black pepper


1 beef salt, garlic and chamgireung, put pepper Knead massage.
2 After the seaweed wrapped around a little sesame oil and fry the beef.
3 When the white color of the meat Pour water and simmer about 6 keopjeongdo.
4 when cooked seaweed between interoffice berries are mixed with salt.

Gourmet mushroom risotto(201212152 In Seok Yoo)

Ingredients

6 cups chicken broth, divided

3 tablespoons olive oil, divided

1 pound portobello mushrooms, thinly sliced

1 pound white mushrooms, thinly sliced

2 shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

sea salt to taste

freshly ground black pepper to taste

3 tablespoons finely chopped chives

4 tablespoons butter

1/3 cup freshly grated Parmesan cheese

method

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

toowoomba pasta (201212152 In Seok Yoo)

Ingredients

1/2 cup butter

1 1/2 cups heavy cream

1 tablespoon ketchup

1 teaspoon paprika

1 teaspoon garlic powder

3/4 teaspoon cayenne pepper (reduce to 1/4 tsp for light heat)

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon coriander

1/4 teaspoon black pepper

2 cups quartered baby portabella mushrooms 1 lb raw shrimp1/2 cup chopped green onion

16 ounces fettuccine pasta

shredded fresh parmesan cheese

method

Cook fettuccine as directed.

Melt butter in a large skillet. Whisk in cream, ketchup and spices. Bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).

3

Sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft. Add mushrooms to simmering sauce.

4

Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce.

5

Simmer for about 5 minutes adding green onions for the last 2 minutes or so.

6

In a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.

 

carbonara (201212152 In Seok Yoo)

 Ingredients

100g pancetta
50g pecorino cheese
50g Parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves , peeled and left whole
50g unsalted butter
Maldon salt and freshly grated black pepper

method

 1. Put a large saucepan of water on to boil. Finely chop the pancetta, having first removed any rind. Finely grate both cheeses and mix them together. Beat the eggs in a medium bowl, season with a little freshly grated black pepper and set everything aside.

2. Add 1 tsp salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente .

3.Squash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large wide frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

4.Keep the heat under the pancetta on low.When the pasta is ready lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta . Don't worry if a little water drops in the pan as well and don't throw the rest of the pasta water away yet.

5.Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated. Add extra pasta cooking water to keep it saucy. You don't want it wet, just moist. Season with a little salt, if needed.

6.Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

201212147 ok seul ki (mary)

201212147 ok seul ki (mary)

kalguksu(chopped noodles)

    

 

 

Ingredients:

Anchovy broth, manila clam, chopped noodle, green pumpkin, onion, green onion, carrot, potato, mushrooms, black pepper, salt

 

 

Recipe:

1. Dice green pumpkin, green onion, onion, carrot, potato, and mushrooms.

2. Put manila clams onto water with 3 table spoons of salt.

3. Bowl the above manila clams with the anchovy broth for approx. 5 minutes.

4. Scoop those manila clams.

5. Add the noodles into the anchovy broth.

6. Put potatoes.

7. When the broth is heated, add diced carrot, mushroom, green pumpkin, and green onions.

8. As the noodles become soft through, add manila clams.

9. Add salt and black pepper if required.

201212147 ok seul ki (mary)

201212147 ok seul ki

yakbab

    

Ingredients: rice 2000g, jujube 320g, night, 320g, pine nuts 20g, soy sauce 90g, cinnamon powder, 9g, sugar 400g, Honey 90, sesame oil, 56ml, salt

 

 

1. Wash the glutinous rice in water is called for at least ten hours.

 

2 dates, except the seeds and slice thinly while.

 

3 nights, peeled and cut into 3-4 equal parts.

 

4 In a large bowl, called glutinous rice, reukseoltang, cinnamon powder, salt, soy sauce, sesame oil, honey, dates, chestnuts, put jateul mix.

 

5. Soup for 1 hour in the steam fire sensors

Melten Lava Chocolate (201212141 Sin Seung Yeon)

IngredientsButter  1/2cup
Chocolate  100gm
Egg yolk  2
Egg  2
Sugar  1/4cup
Flour  1 tablespoon (3teaspoon)

Methods
1.water bath butter 1/2 cup melted after moderation 100gm chocolate dissolves.
2.Sugar 1/4 cups 2 eggs, 2 egg yolks, flour 1tbsp, and mix 2 teaspoons of the mixture.
3.Cup butter and the flour is put in the refrigerator or freezer and put.
4. Hours later, after suitably placed in an oven (temperature 190ºC 11 to 12 minutes, but less time.)

Kimchi jjigae - Baek yun hee(Lucy)201212136

 

Ingredients

• 1 cup kimchi
• 5 tbsp. kimchi juice (or to taste)
• 2 tbsp. sesame oil
• 1 clove garlic
• 1/2 cup pork belly chunks (or any kind of pork)
• 1/2 medium sized onion
• 1 package firm tofu
• Water

How to make?

Mince garlic.

Chop kimchi into bite sized pieces.

Chop onion into small slices.

Cube tofu.

Heat sesame oil in a pot.

Add minced garlic.

Stir in pork belly chunks and cook until the pieces turn almost completely white.

Add onions and kimchi. Saute for two to three minutes.

Add kimchi juice and water until kimchi is fully covered. Bring to a boil.

Add tofu.

Reduce heat and let simmer for ten minutes. If necessary, extra water and kimchi juice can be added during this step.

-Kimchi is Korean's traditional food. Kimchi jjigae is basic stew used kimch.  Every Korean loves this stew. And I think Kimchi jjigae is Korean's soul food. So I want to introduce.