Discover Top Posts Tagged with #korean kitchen

Bu yeməkləri ya çox şişirdirlər, ya da ağız dadıma uyğun deyil

#kalbinefha #my post #photografy #korean food #korean kitchen

eomuk by maangchi

Ingredients

½ pound fresh white fresh fish fillet (cod, pollock, flounder, or snapper) ¼ pound (4 ounces) squid: cleaned, rinsed, and chopped ¼ pound (4 ounces) shrimp: shelled, deveined, rinsed, and drained 2 garlic cloves ½ medium onion (about ¼ cup) 1 teaspoon salt 1 teaspoon sugar ¼ teaspoon ground white pepper 3 cups plus 1 tablespoon vegetable oil ¼ cup all purpose flour ¼ cup potato starch (or sweet potato starch) 1 large egg white

Directions

Inspect the fish fillet and remove any remaining fish bones. Cut the fish fillets into chunks and put them into a food processor. Add the squid, shrimp, garlic, onion, salt, sugar, ground white pepper, 1 tablespoon vegetable oil, flour, starch, and egg white. Blend for a couple of minutes until the mixture turns into a smooth paste. Transfer to a bowl. Heat 3 cups vegetable oil in a skillet over medium high heat for about 5 minutes. Lower the heat to medium (about 330-350° F or 180° C) Brush some cooking oil on a large and wide rectangular spatula. Spread about ¼ to ⅓ cup of the fish paste to the spatula with a knife. Use your knife to carefully roll the paste into a cylinder, and gently slide it into the hot oil. (If this method is too tricky, simply use a spoon to scoop up some of the paste, and then another one to push it off the first and into the hot oil.) Repeat shaping and pushing the fish mixture to hot oil, 3 to 4 sticks in the skillet, and be sure not to to crowd them. Stir the fish cakes occasionally to fry all sides evenly. Let them cook about 5 to 7 minutes over medium heat until golden brown. Take the fish cakes out and put them in a strainer over small bowl. Pat the fish cakes with paper towel to remove the excess oil. Serve hot as a snack right away. For later use, cool it down and put it into a plastic bag. Keep the bag into a fridge up to 1 week or freezer up to 3 months.

#seafood fritter #seafood cake #korean snack #Korean recipes #Korean kitchen #korean appetizer #어묵 #수제 어묵 #homemade fish cake #fritters #fishcake #fish fritter #eomuk #deep fried fish cakes #korean

Korean Royal Court Cuisine: What Joseon Kings Ate — and the Real 'Dae Jang Geum'

The surasang — a Joseon king’s table, dish after careful dish. Photo: travelmate2021, CC BY 2.0, via Wikimedia Commons. If you’ve ever watched Dae Jang Geum — the drama that had half of Asia glued to a Joseon palace kitchen — you already have a picture of Korean royal court cuisine in your head: rows of tiny brass bowls, an anxious cook, a king waiting. That show wasn’t exaggerating the food. A…

#dae jang geum #korean dish #korean drama #korean kitchen #korean royal court cuisine #korean royal cuisine #surasang #what korean kings ate

My Eater Seattle essay, and galbitung and tteokbokki at Korean Kitchen

In early January, my Eater Seattle essay, titled “Finding a Taste of My Identity,” was published. I’ve been doing freelance writing for over a year, mostly for the International Examiner, an Asian American community newspaper that I am so proud to be associated with. So I’ve had some experience under my belt but am still a novice writer in many ways.

This essay was the most challenging experience I’ve ever had. It began as a celebration of my discovery of Korean food in the U District, experiences that were profound for me as a Korean American adoptee. But the editing process revealed new threads, and it became more about my complicated and ambivalent relationship with Korean food. It was painful digging deep, but it made for a more honest and balanced piece on the intersection of food and identity.

In my piece, I talked about how it’s helpful to have a Korean American friend come along for lunch. I had written that line back in December, but as I read it on the screen, I thought of a recent lunch with a work colleague, Sophie.

I had exchanged hellos and hallways chats with Sophie. She always dazzled me with her great style, but even more by her warmth and enthusiasm. Sophie asked me to lunch after learning about this blog, and she told me how comforting it was to eat galbitung on a cold day. I had never had this beef soup before, so we knew what to order when our lunch date came along. When we were picking a second dish, I suggested japchae; she countered with tteokbokki, which ended up being perfect on that stormy day. She asked the server for little bowls to spoon our soup into, something that wouldn’t have occurred to me since I always eat the soup by itself. Sophie and I talked about life, new years’ resolutions, the future - it was wonderful having lunch with someone who I hope is a new friend.

#korean kitchen #news #korean #friends

И надо было же наткнуться))

Я с сестрой Н собирались пойти в музей палеонтологический, где динозавры. Пока мы искали, где находится музей, мы долго ходили по месту и вдруг мы наткнулись на совершенно другое, но я была рада без мерно. Это был Корейский магазин!!!)))

Мы на обратном пути зашли в него и я купила то,что так давно хотела... )))

Я приобрела в магазине:

1) тофу (соевый сыр),