Korean recipes

Korean cold potatoes, appetizer


Is going to be busy tonight. So I’m going to do this and put it in the fridge. All I need is to bring it out from the fridge tonight.
2 medium potatoes , cut into cube
1 large onions, cut into wedges
1 cup of water
1tbsp sugar
21/2tbsp soy sauce
1tsp dark soy sauce
2 tbsp corn syrup ( substitute with 1tbsp sugar)
2 cloves of garlic, diced
Pepper and salt to taste

Heat 1tbsp of oil till hot. Add the potatoes and fried for 5 mins. Follow by the onions and fried for a min. Next pour in the water and add all the sauces and sugar. Simmer till almost dry or potatoes are soft.Add garlic and sesame, salt and pepper till mixed. Dish out and let it cool before putting it in the fridge. When is ready to eat, take the cold potatoes out and garnish with spring onions.
Mashikeh-mogo (Bon-Appetit)



Korean spicy rice cake, Tteokbokki.


This is one of my favorite Korean street food. It Is spicy and chewy. Tteokbokki ingredients are simple. All you need are some fish cakes, hard boil eggs, hot pepper paste (gochujang), hot pepper flakes( gochugaru), japanese noodle sauce(soba sauce), garlic, {leeks and onions (optional).}

500gm of Tteokbokki ( Korean rice cake)
4 tbsp japanese noodle sauce
If you don’t have this, you can boil some anchovies with kelp with 4 cups of water for 15mins
2-3tbsp of gochujang
1tbsp of gochugaru
300gm of sliced fish cake
3half boil eggs
3cups of water
3 clove of garlic
1tsp sesame oil
Sesame seeds for garnishes
Leeks or onions depending which you fancy

First of all heat the water with the japanese noodle sauce until is boiling. Add the rice cake and cook till soft(7-8mins) and keep stirring. Now add the gochujang and gojugaru. Make sure the paste is dissolved. Then add in the fish cake, garlic, hard boil eggs and leek or onions. Simmer for another 5 mins. Add the sesame oil and season with additional sugar and soy sauce. Dish out and garnish with sesame seeds. Mashikeh-mogo.(Bon appetite)




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