Recipes

Some recipes

Brussels sprouts

Ingredients	Header text	Header text
2 tbsp Olive oil	Example	Example
1/2 tbsp salt	Example	Example
1/8 tbsp black pepper	Example	Example
3 gloves garlic	Example	Example

The leaves begin to crisp up on the outside, & the inside is tender. 30-35 minutes. Sprinkle them with Flavorgod lemon & garlic seasoning.

Wedge Potatoes

Ingredients	Header text	Header text
Potato wedges	Example	Example
2 tsp smoked paprika	Example	Example
salt	Example	Example
1/2 tsp cayenne pepper	Example	Example
1 tsp onion powder	Example	Example
1 tsp oil	Example	Example
1 tsp herbs	Example	Example

Onion rings

Ingredients	Header text	Header text
1/2 cup flour	Example	Example
1/2 cup water	Example	Example
1 large egg, lightly beaten	Example	Example
1 tsp salt	Example	Example
1/2 tsp baking powder	Example	Example
1 large onion	Example	Example
Oil for frying	Example	Example

Naan bread

Ingredients	Header text	Header text
1 package dry yeast	Example	Example
1 cup warm water	Example	Example
1/4 cup white sugar	Example	Example
3 tablespoons milk	Example	Example
1 large egg, beaten	Example	Example
2 tsp salt	Example	Example
4 1/2 cups flour	Example	Example

Korean dish

bulmat (“fire flavor”),

Pork: Korean-style grilled meat(Gogi Gui), samgyeopsal (pork belly), pork shoulder (moksal), hangjeong-sal (pork jowl), galmaegi-sal (skirt meat),

Beef (hanwoo (Korean beef)): chuck flap tail (salchisal), ribeye (kkotdeungsim), striploin (chaekkeutsal), tenderloin (ansim), Brisket (Chadolbaegi), Galbi (Marinated beef short ribs),

How to cut the beef: Put it into a freezer for 2-2.5 hours, let it freeze and cut it (2-3mm).

Dak Galbi (Marinated spicy chicken=

Meat is usually sliced thin—around 1cm thick.

Side dishes (banchan): seasoned bean sprouts (kongnamul muchim), kimchi, green onion salad (pa muchim), pickled radish slices, white kimchi, steamed egg (gyeran jjim), doenjang jjigae (soybean paste stew), cold noodles (naengmyeon), kongnamul muchim (seasoned bean sprouts), and pa jeolgi (seasoned green onions), ssam mu (pickled radish slices), baek kimchi (white kimchi), yangpa jangajji (pickled onions), myeong-i namul (seasoned wild chive),

Salad: Pa Muchim (Seasoned Green Onion Salad), Oi Muchim (Spicy Cucumber Salad), Korean Corn Cheese.

Vegetables: wrapping veggies (ssam) are lettuce and perilla leaves. Vucumber, chili pepper, or carrot. Onion, garlic, and mushrooms.

Marinades: Soy sauce, sesame oil, garlic, and ginger form the backbone of many marinades.

Dipping sauces like ssamjang (a savory soybean paste)

• Ssamjang (soybean paste + chili paste mix)
• Sesame oil sauce (with salt and pepper)
• Gochujang
• Pickled jalapeno and radish

Grilling the meat themselves while eating, around a grill set in the middle of the table

Meat

Classic Bulgogi (fire meat) – Tender Beef Bliss

0.5 kg Beef	Slice thinly	Marinate at least 30 min	Grill for 2-3 min per side until caramelized and cooked through.
0.7 dl Soy sauce 35 ml Sugar 35 ml sesame oil Garlic and ginger Green onions Black pepper	Mix (marinade)

Best bulgogi

1 tbsp toasted sesame seeds				Toss in the sesame seed and stir quickly
1 tbsp cooking oil			Cook on high for 3-5 min.
1 onion	Slice
2 stalks green onion	Slice
0.5 carrot	Slice
1 tbsp toasted sesame oil		Pour the marinade over the meat and gently massage the meat with hands. Add the sesame oil. Let marinade 4 hours in the fridge.
800 g rib eye	Slice
6 Tbsp soy sauce	Blend until smooth.
3 Tbsp brown sugar
2 Tbsp rice wine (mirin
1 asian pear or red apple
1/2 onion
1 Tbsp minced garlic
1 tsp minced ginger
1/8 tsp ground black pepper

Jeyuk Bokkeum - Spicy Pork Bulgogi

6 tbls gochujang	Mix	Add Let sit for about 30 min	Grill until slightly caramellized
2 tbls gochugaru
3 tbls soy sauce
3 tbls rice wine
2 tbls sugar
1 tbl honey
2 tbls sesame oil
2 tbls minced garlic
1 tablespoon grated ginger
1/2 small apple grated
1 kg thinly sliced pork butt
1/2 medium onion, sliced
3 scallions, cut into 2-inch pieces

Grilled Pork -- Samgyeopsal

8 cloves garlic, thinly sliced	Prepare Slice etc
4 green chili peppers, roughly sliced
3 - 4 scallions, thinly sliced
4 chili peppers
2 heads of red or green lettuce
16 perilla leaves, kkaennip
0.5 kg sliced fresh pork belly	Cut shorter	Marinate and refrigerate for two hours. Grill over a medium heat
4 tbsp sesame oil	Mix the marinade
1 tbsp sugar
0.25 tsp of ginger
4 pods of garlic
120 g gochujang
60 g soy sauce
1 onion
2 tsp salt
black pepper to taste
2 tbsp doenjang	For dipping wraps (ssmanjang)
1 tbsp gochujang
1 tsp minced garlic
2 tsp sesame oil
1 tsp sesame seeds
1 tbsp rice wine

Vegan

Sesame grilled eggplant

Eggplant	Slice into thick rounds	Salt the eggplants for 30 min to draw out moisture.	Grill
Salt

Add gochujangf or a spicy kick, or sprinkle with sesame seeds for added crunch.

Cauliflower Wings

1 large head cauliflower cut into florets		Dip and bake for 15 mins	Toss baked cauliflower in sauce and bake 20 more minutes
1.5 dl flour	Mix to a batter
1.5 dl water
1 tsp garlic powder
3 tbsp gochujang		Whisk together to make a sauce
2 tbsp soy sauce
2 tbsps honey
1 tbsp rice vinegar
1 tsp sesame oil

Pineapple

1 fresh pineapple cored and sliced into rings		Brush pineapple rings with the glaze, and grill over medium heat 3-4 min until caramelized	Drizzle with lime juice before serving.
2 tbsp soy sauce	Mix for the glaze
1 sbsp brown sugar
1 teaspoon sesame oil
½ tsp gochugaru
1 tbsp lime juice

Eggplant

Salt	Salt eggplant slices and let sit for 30 minutes to draw out bitterness	Pat dry and brush with the marinade mixture	Grill over medium heat for 4-5 minutes per side until tender	Garnish with green onions
2 large eggplants sliced into rounds
¼ cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
2 cloves garlic minced
1 tsp gochujang
2 green onions sliced

Brussels sprouts

1kg Brussels sprouts halved	grill cut-side down for 5-6 minutes	Flip sprouts and brush with glaze. Grill 3-4 more minutes until caramelized	Sprinkle with sesame seeds before serving
3 tbsp soy sauce	Mix and make the glaze
2 tbsp honey
1 tbsp sesame oil
2 cloves garlic minced
1 tsp gochugaru
2 tbsp sesame seeds

BBQ Tofu

500 g extra firm tofu	Press the block of tofu for at least 30 minutes	Sprinkle. Toss to coat all of the tofu.	Brown the tofu on all sides, a few minutes per side. Nice and crispy. Remove from the pan.	Add the tofu to the pan.	Add the scallions and serve.
1.5 dl Corn starch
1.5 dl Tomato sauce, canned	Whisk together until combined		Add half of the sauce to the empty pan. Heat on low for a minute
0.7 dl Rice Wine Vinegar
0.7 dl Cup Soy sauce
2 tbsp Agave syrup
2 tsp Gochujang paste
1 Small Apple, finely grated
2 Cloves Garlic, finely grated
1 inch piece Fresh ginger, finely grated
1 tbsp Sesame seeds
1 tsp Salt
Scallions for serving
Rice for serving

Perunat

1 kg perunoita	Leikkaa perunat 1 – 2 millin paksuisiksi siivuiksi. Anna viipaleiden liota vähintään 30 min. Vaihda useasti.	Kuivaa perunat. Esikuullota	Lisää perunat ja timjami pannulle.	Kaada perunat uunivuokaan ja lisää kermaseos päälle. Paista 200 °C:ssa alatasolla kunnes pinta on ruskistunut. Peitä foliolla ja laske lämpö 175 °C:een. Paista yhteensä 1-1,5 h.
Voi makuinen margariini
1 sipuli	Kuori ja leikkaa pieneksi hakkelukseksi.	Kuullota pari minuuttia
1 valkosipuli	Kuori ja raasta pieneksi silpuksi
Oliiviöljyä
2 tlk timjamia tai oregano
4 dl kauravispiä	Mausta vispi suolalla ja pippurilla.
1,5 tl suolaa
1 tl pippuria