My Home Recipe

고기 산적, '씹는 맛'이 일품 ! '우엉' 빠지면 섭섭해  ˃̣̣̣̣̣̣︿˂̣̣̣̣̣̣ :::::: About 'Sanjeok‘ :::::: 'Sanjeok' is a type of skewered food in Korean cuisine. It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling or pan-frying them.All the ingredients are sliced into 5–6 cm (2.0–2.4 in) long pieces. Unlike other jeok dishes, sanjeok is not dredged with flour or egg-washed before being grilled or pan-fried. 'Sanjeok' may be used in 'ancestral rites' or eaten as banchan as a side dish. Hope you to enjoy-* (◕౪◕✿)  *My Home Recipe in Korea/韓國料理 #산적만들기 #散炙 #串焼き ※Ingredients/재료 -Beef(eye of round)홍두깨살 : 330 g -Crab Meat/맛살 : 500 g -Ham/햄 : 200 g -King Oyster Mushroom/새송이버섯 : 150 g -Shishito Pepper/꽈리고추 : 250g -Burdock/우엉 : 600 g -Fish Cake/어묵(opt) : 500 g -Soy Sauce/간장 : 4 oz -Egg/달걀 : 16 -Flour/밀가루 : 8 cups ※Details [ ENG ] 1.PREPARING INGREDIENTS ⓐPeel and wash the Burdock off ⓑCut ingredients ; ①c

'추석 맞이 명절음식' "풍성한 한가위 보내세요" ⌒ ‿ ⌒ :::::: About 'Half-moon Rice Cake‘ :::::: Songpyeon is a traditional Korean food made of rice powder. It is a type of tteok, small rice cakes, traditionally eaten during the Korean autumn harvest festival, Chuseok. It became a popular symbol of traditional Korean culture. (◕౪◕✿)  *My Home Recipe in Korea/韓國料理 #HalfmoonRiceCake #松年糕 #松葉餅 #송편만들기 ※Ingredients/재료 ⓐ'Paste Rice cake' /반죽재료 -Rice Flour/쌀가루 : 4 Cups -M​ugwort Flour/쑥가루 : 4 Cups -Hot Water/뜨거운 물 : 2 Cups ⓑ'Mashed Adzuki Bean' /팥고물 -Adzuki Bean/팥 : 150 g -Sugar/설탕 : 5 tbsp -Salt/소금 : 1 tbsp ⓒ'Mixed Sesame Seed' /깨고물 -Sesame Seed/통깨 : 80 g -Sugar/설탕 : 2 tbsp -Salt/소금 : 1/2 tbsp -Honey/꿀 : 6 tbsp ※Details [ENG] 1.PASTE RICE CAKE ; ①Rice Flour②M​ugwort Flour③Hot water and mix well 2.MASHED ADZUKI BEAN ⓐ1st,macerate adzuki bean for 1 day ⓑBoiling it for 30 minutes ⓒAfter grinding. add 's

'추석 맞이 명절음식' "풍성한 한가위 보내세요" ⌒ ‿ ⌒ It is one of the foods that can be seen in traditional Korean festivals. Goes well with rice wine ; 'Makgeolli',especially rainy day! ʕథ౪థʔ *My Home Recipe in Korea/韓國料理 #PanfriedPerillaLeaveswithBeefFillings #苏子叶肉煎饼 #肉のチヂミ #깻잎고기전 ※Ingredients/재료(For 4 Persons) ⓐPerilla Leaf/깻잎 : 50 g ⓑFor Meat Filling -Ground Beef/쇠고기다짐육 : 150 g -Tofu/두부 : 300 g (물기를 빼놓을 것) -Chili/고추 : red(1)+green(1) -Onion/양파 : 90 g -Korean Leek/부추 : 60 g -Squid Leg/오징어다리 : 100 g -Carrot/당근 : 40 g -Egg/달걀 : 4 -Oyster Sauce/굴소스 : 1 tbsp -Flour/밀가루 : 2tbsp, 1/2 CUP(4oz) -Starch/전분 : 1 tbsp -Soy Sauce/간장 : 1 tbsp -Salt/소금 : 1 tsp -Pepper/후추 : 1/2 tsp -Sesame Oil/참기름 : 1 tbsp+1tsp -Crushed Garlic/다진마늘 : 1 tbsp+1tsp ※Details 1.PREPARING 'Perilla Leaf',50g -Wash it out in cold water/ '깻잎'을 잘 씻어 준비해 두세요 2.Seasoning ground beef,150g/ 고기 간을 해줄께요 ⓐSeason the beef with ①crushed Garlic②pepper③sesame-oil /①다진마늘②후추③참기름을 더해 고기를

한국인이라면 한 번 즘 ‘맛’봐야 할 봄나물  ( ๑ ᴖ ᴈ ᴖ)ᴖ ᴑ ᴖ๑) 봄기운 담은 한 접시 ‘참나물무침’ 소개해보아요 :::::: About 'Seasoned Pimpinella ' :::::: Pimpinella brachycarpa, known as chamnamul. In Korean cuisine, the smooth leaves and crunchy stems of young ‘chamnamul’ are served fresh as a spring vegetable. In North Korea, 'chamnamul-kimchi' is a popular dish, known as one of Kim Il-sung's favourite. ಠಒ್ದಠ!  Anyway, blanch and season with soy sauce or even just with salt for a nice spring side-dish. Try adding it to your salads or using it as a garnish. Enjoy! *My Home Recipe in Korea/韓國料理 #SeasonedPimpinella #ヒカゲミツバゼリのテンジャン和え #凉拌茴芹 #참나물무침 ※Ingredients/재료(For 4 Persons) -Chamnamul(Pimpinella)/참나물 : 150g -Soy Sauce/간장: 1tbsp -Crushed Garlic/다진마늘 : 1/2tbsp -Sesame Oil/참기름 : 1/2tbsp -Sesame Salt/깨소금 : 1/2tbsp ※Details 1.PREPARING 'CHAMNAMUL',150g ⓐTrim dead leaves off/ 나물의 시든 ‘잎’ 등을 다듬어 주

꼬막이 왔어요 싱싱한 ‘꼬막’이 왔어요  - =͟͞͞ ( ꒪౪꒪)ฅ✧ :::::: About 'Seasoned Cockles' :::::: It is a food with a marinade on top after removing one side of shell after you've debearded the cockles, pour into the boiling water. This goes very well with SoJu. Enjoy it especially in Jeolla Province. *My Home Recipe in Korea/韓國料理 #Boiledcockleswithasoysauce #ハイガイ和え #生拌泥蚶 #꼬막무침 ※Ingredients/재료(For 4 Persons) -Cockles/꼬막 : 1 kg -Spring Onion/양파 : 20 g -Chili/고추 : 15 g -Soy Sauce/간장 : 5 tbsp -Chili Powder/고춧가루 : 1 tbsp -Sesame-Oil/참기름 : 1/2 tbsp -Crushed Garlic/다진마늘 : 1/2 tbsp -Sesame-Salt/깨소금 : 1 tbsp ※Details 1.HOW TO MAKE A MARINADE /양념장 ⓐAdd ingredients ①soy sauce②crushed garlic③chili powder④sesame oil⑤sesame salt and mix well/ 양념장을 만들어 주세요 ; ‘간장’,‘다진마늘’ 등을 함께 넣고 잘 섞어줍니다! ⓑPreparing 'spring onion','chili'/ ‘파’,‘고추’를 다져 넣으면 ‘양념장’ 완성! 2.ADD MARINADE TO COCKLES ⓐPrepare the boiled cockles/ ‘삶은’ 꼬막을 준비해주세요 [ 꼬막손질법보기 ] https://youtu.be/JBTgu3O8s

꼬막 한번       삶아보이소 ~          ƪ(  ˘   ⌣˘  )ʃ      *My Home Recipe in Korea/ 韓國料理   # 꼬막손질 # 꼬막삶는법 #howtocleanandcookcockles     ※ Ingredients/ 재료   -Cockles/ 꼬막 : 1 kg -Coarse Salt/ 굵은소금 : 50 g -Water     ※ 꼬막 ' 손질 ' 하기 (Cleaning Cockles)     1.Put 'Cockles','Coarse Salt' in a bowl and rub together(Salt 50 g per Cockle 1 kg)/ 소금을 뿌려넣고 꼬막을 치대 주세요 . '2 회 ' 정도 반복해주시는 것이 좋아요   2. Also Wipe the surfaces free of soil by brush/ 조개 틈사이에 ' 부유물 ' 역시 솔로 닦아냅니다   3.Rinse it out 2 times and done!/ 씻어 ' 헹궈 ' 놓고 요리하시면 됩니다       ※ 꼬막 ' 삶는법 '(Boiling Cockles)     1.Pour water to just barely cover the 'cockles'/ 꼬막이 ' 잠길 ' 만큼 물을 따라 부어주세요   2.Boiling only '7' minutes/ 약 '7 분 ' 정도 만 삶아줍니다   [ NOTE ]Stir in one direction ;This stops dirt from going into cockles again/ ' 모래 ' 등이 다시 꼬막 속으로 섞여 갈 수 있으니