canthidium

Ingredients

250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced
1 Tbsp sweet rice wine (mirin)
3/4 cup water , to mix with the curry powder
100 g Korean curry powder (3.5 ounce)
2 Tbsp cooking oil
200 g onion (7 ounce), peeled and cut into large cubes
70 g salted butter (2.5 ounce)
150 g potato (5.3 ounce), peeled and cut into large cubes
120 g carrot (4.2 ounce), peeled and cut into large cubes
4 cups water
steamed rice , to serve

Instructions

In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.
In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.
Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.
Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.
Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.
Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.
Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.
Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.
Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.

cross-posted from: https://lemmy.world/post/7108203

Korean Street Toast (Gilgeori-toast 길거리토스트). It's basically a Korean breakfast sandwich. There's no one way to make it but it's usually egg mixed with various veggies that is fried into a patty and put on buttered toast (think made like a grilled cheese). It's gotten super popular in Korea as a quick street food breakfast and there's Korean Toast shops popping up all around the world now. Here's a recipe from Maangchi, but you can put basically anything you want on it. This one had ham, cheese, and a sweet gochujang sauce on it. Got it from a vendor in a local Korean themed food hall.

Ingredients For 1 folded kimbap (only an example)

1/4 cup cooked rice
1/4 teaspoon sesame oil
salt to taste
1/4 teaspoon sesame seeds -- optional
1 gim (김밥용 김), seaweed sheet (aka laver, nori)

For proteins

2 thin slices Spam or 2 tablespoons canned tuna (press out the liquid) or other cooked or processed meat
1 fried egg (no runny yolk) or cheese, eomuk (fish cake), fried tofu, etc. 

For vegetables

1 lettuce leaf you can use 2 or double up with a perilla leaf
1/2 small cucumber or carrot or your choice of veggies thinly sliced or julienned as necessary

Instructions

Mix warm rice with a little bit of sesame oil, salt to taste, and optional sesame seeds
If using Spam, thinly slice and pan fry for a minute or two on each side over medium heat. If using leftover cooked meat, you can heat it in the microwave as necessary. If using canned tuna, press the liquid out.
Clean and pat dry the vegetables with a paper/kitchen towel. Thinly slice, shave (with a peeler), or julienne the cucumber or carrot. You can lightly sauté the cucumber or carrot, but not necessary. If using kimchi, thinly slice and squeeze out the liquid. You can mix kimchi with sesame oil and/or stir-fry in lightly oiled pan, but not necessary.
Put a sheet of nori, shiny side down and shorter side towards you (the photo may not look like that because of the camera angle), on a cutting board or plate. Cut a slit to the middle of gim (seaweed sheet) from the short side.
Spread the rice evenly over the bottom left quarter of the seaweed sheet. Arrange the other ingredients on each quarter. Lift the bottom left quarter and fold it onto the top left quarter, then to the top right, and finally to the bottom right. Press lightly and tuck the filling in after each fold.

Notes Tips for folded kimbap

Squeeze out the liquid from any wet ingredients.
Pat dry vegetables with a paper/kitchen towel.
Don't overload it! It'll be hard to fold and eat. Leave some space between the quarters for folding.
You can double up the ingredients on each quarter as long as they are not too bulky.
Place small pieces or easy to fall out ingredients next to the rice one. The sticky rice will help hold them together.

Korean Street Toast (Gilgeori-toast 길거리토스트). It's basically a Korean breakfast sandwich. There's no one way to make it but it's usually egg mixed with various veggies that is fried into a patty and put on buttered toast (think made like a grilled cheese). It's gotten super popular in Korea as a quick street food breakfast and there's Korean Toast shops popping up all around the world now. Here's a recipe from Maangchi, but you can put basically anything you want on it. This one had ham, cheese, and a sweet gochujang sauce on it. Got it from a vendor in a local Korean themed food hall.

cross-posted from: https://lemmy.world/post/6763680

cross-posted from: https://lemmy.world/post/6680716

I make Kimchi Jigae, or Kimchi Soup, pretty often and the only staple I use is kimchi, obviously, and tofu. It's traditionally made with pork and other spices, but I like to experiment. For this I didn't have any meat ready that would be good but I found a package of crawfish tails I had been trying to figure out what to do with so I figured I'd try it out and see how it goes and it turned out so good.

Ingredients (none of these are exact, I tend to season by taste but I'll try to put an estimate of what I used

About 5 cups of water
2 cups of cabbage kimchi
A bottle of [Ajumma Republic Korean Kimchi Seasoning](https://www.amazon.com/Ajumma-Republic-Korean-Kimchi-Sauce/dp/B01M68C6A6)
1 lb of cooked, peeled crawfish tails
however much tofu you like.  I like a lot so I used 3 packages
2 TBSP onion powder (you can used minced onions as well)
2 TBSP garlic powder (likewise can use minced garlic or whole cloves if you like)
1 can tuna (I like the fishy taste it brings to the broth but it's optional)

Directions

Heat a big pot and put some oil in and fry the kimchi a bit.  I find it brings out the flavor and gives it a nice crunchy texture

Pour in the water and however much of the kimchi seasoning you like to taste

add tofu sliced into cubes, tuna, garlic powder, onion powder, and crawfish

bring to boil and let simmer 15-20 minutes

taste and if it's good, serve

cross-posted from: https://lemmy.world/post/6680716

I make Kimchi Jigae, or Kimchi Soup, pretty often and the only staple I use is kimchi, obviously, and tofu. It's traditionally made with pork and other spices, but I like to experiment. For this I didn't have any meat ready that would be good but I found a package of crawfish tails I had been trying to figure out what to do with so I figured I'd try it out and see how it goes and it turned out so good.

Ingredients (none of these are exact, I tend to season by taste but I'll try to put an estimate of what I used

About 5 cups of water
2 cups of cabbage kimchi
A bottle of [Ajumma Republic Korean Kimchi Seasoning](https://www.amazon.com/Ajumma-Republic-Korean-Kimchi-Sauce/dp/B01M68C6A6)
1 lb of cooked, peeled crawfish tails
however much tofu you like.  I like a lot so I used 3 packages
2 TBSP onion powder (you can used minced onions as well)
2 TBSP garlic powder (likewise can use minced garlic or whole cloves if you like)
1 can tuna (I like the fishy taste it brings to the broth but it's optional)

Directions

Heat a big pot and put some oil in and fry the kimchi a bit.  I find it brings out the flavor and gives it a nice crunchy texture

Pour in the water and however much of the kimchi seasoning you like to taste

add tofu sliced into cubes, tuna, garlic powder, onion powder, and crawfish

bring to boil and let simmer 15-20 minutes

taste and if it's good, serve

cross-posted from: https://lemmy.world/post/6584248

I mostly used this recipe but I cooked the beef, which was cut from a huge hunk of top loin I found at Costco, in my sous vide (137 F for 3 hours from frozen. Salt and peppered and frozen before cooking) beforehand.

I bumped up the garlic to a whole bulb because garlic. Added mushrooms and subbed onion powder for onions (I don't like onions). Also added MSG because I put MSG in pretty much everything. Then instead of the 1hr 45m cook, I just added the beef in and simmered for about 20 min. I also scaled the whole recipe to have more gravy as well as I like mine to be a little soupy.