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Korean Ramyun soup

Korean Ramyun soup


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I start a series of Korean recipes, so I come back with the weird names. Korean cuisine is for my senses, hot food predominates, but it is not the same as Mexican hot, it is slightly sweet.

Today's soup is prepared from noodles, I don't know if I can post the link here, if you don't come to my blog to see the source of the ingredients.

  • 1 packet of shin ramyun - Korean instant noodles
  • 1 green onion
  • 1 or boiled
  • 5 mushrooms
  • seaweed

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Ramyun-Korean soup:

Peel and wash the mushrooms, then slice. Cut the green onion diagonally and cut the egg in half.

Bring water to a boil. Put the noodles in a deep bowl and sprinkle the contents of the packages, the one with flavor and the one with dried (and real) vegetables. Add the seaweed, if you use it.

Add boiling water and cover the bowl for three minutes.

Add the egg, sliced ​​mushrooms and green onions and serve hot.



What is edamame and why it should be included in the diet

Green soybeans are quite similar to green beans - small sheaths, inside which are green soybeans. Thanks to the high protein content, they can successfully replace meat in the diet of vegetarians.

Before cooking, remove the ends of the pods, then boil or steam and season with salt or garlic. Besides being a delicious meal, this dish brings a lot of benefits to the body.

Edamame pods are extremely rich in healthy fats, proteins and fiber. Edamame contains all nine essential amino acids for our body.

Edamame pods contain vitamins B, C and E but are also a rich source of minerals such as magnesium, calcium, iron, manganese, copper. Edamame pods are also rich in antioxidants, which cleanse the body of the effects of toxins and free radicals, stimulate the immune system and strengthen the body.

Edamame can successfully replace meat in the diet. In addition, they contain isoflavones, substances that are a real help in maintaining bone density.

Specifically, 100 grams of edamame means 10 grams of carbohydrates, of which 5 grams of dietary fiber, 6 milligrams of sodium, 63 milligrams of calcium, 64 mg of magnesium and 6.1 mg of vitamin C.

And the best part - all 100 grams means 121 calories and anyway the fiber they contain makes you feel full for a long time.


Kimchi fast

Ingredients

This recipe is a variation of the traditional Korean dish. To put it into practice, you need:

  • 1 cabbage
  • 3 cloves of crushed garlic
  • 1 piece of 2 cm ginger, grated
  • 2 tablespoons fish sauce (optional)
  • 2 tablespoons chilli paste
  • 1 tablespoon sugar
  • 3 tablespoons rice vinegar
  • 8 grated red radishes
  • 2 thinly sliced ​​carrots
  • 4 green onions, finely chopped

Method of preparation

Chop the cabbage, put it in a bowl and mix it with 1 tablespoon of salt, then set it aside for an hour. Meanwhile, prepare the kimchi paste by mixing garlic, ginger, chilli sauce, sugar and rice vinegar. Now add the fish sauce, if you use it. Wash the cabbage with cold water, drain and dry. Transfer to a large bowl and mix with the pasta, radishes, carrots and green onions. You can serve kimchi at this stage or you can put it in a jar and let it ferment at room temperature overnight. You can consume it the next day or leave it in the fridge for up to 2 weeks, the taste becoming better as time goes on.


Vegetable pancakes - recipe

ingredients

  • 1 white onion
  • 4 green onions
  • 1 medium sweet potato or 1 carrot
  • ½ zucchini or zuchinni
  • 1 piece of leek
  • 1 green hot pepper (optional)
  • 3 fresh mushrooms
  • ¾ cup of flour
  • ½ teaspoon of salt
  • ¾ cup of water
  • frying oil

Method of preparation

Cut all the vegetables into strips, like matchsticks. Or you can cut them into cubes, as you prefer. The suggested quantities are indicative.

This recipe can be made "by eye".

Put all the vegetables (except the mushrooms) in a bowl. Add salt, water and a little flour to make a slightly bound composition. Mix with a wooden spoon.

Heat a frying pan on the fire with 2 tablespoons of oil. If you use a large pan (30 cm.), You will be able to bake the whole composition at once. If the pan is smaller, make mini-omelets or more omelets.

When the oil starts to sizzle, add the composition to the pan and spread with a spoon over the entire surface of the pan. Flatten the vegetables well.

Reduce heat to medium and place the mushroom slices on top of the pancake. Press them with the back of the spoon to easily enter the composition.

Cook the pancake for 5 minutes, or until golden or slightly brown on the bottom.

Turn the pancake with a wide spatula on the other side. Increase the heat a little and add another 1-2 tablespoons of oil on the edge of the pan, around the pancake.

Lift one edge of the pancake with the spatula and tilt the pan so that the oil reaches below the pancake.

Bake the pancake for another 4 minutes, or until lightly browned on the bottom.

Press it occasionally with the spatula.

Turn the pancake once more and leave it for another 2 minutes.

Transfer the pancake to a large plate. Serve hot. The author of this recipe recommends a delicious sauce that goes with the vegetable pancake.


The best Korean street movement

Rice and fish cakes with hot sauce are called & bdquotteokbokki & rdquo and are sold all over Korea, being one of the classic street meats enjoyed by locals and tourists alike. Although they are quite spicy, you quickly get used to their slightly sweet taste, and when you finish the portion, you realize with surprise that you seem to want another one!

Ingredients for rice cakes:

  • 300 g of rice flour
  • 1/2 teaspoon salt
  • 180 ml of boiling water
  • 1 teaspoon sesame oil.

Ingredients for tteokbokki:

  • 500 g of rice cakes
  • 1 liter of water
  • 7 large anchovy fish
  • 7 sheets of kombu seaweed
  • 5 tablespoons chilli paste
  • 1 tablespoon hot pepper flakes
  • 1 tablespoon sugar
  • 3 green onions, cut & icircn pieces of 7-8 cm
  • 2 hard boiled eggs, without shell.

Method of preparation:

    More and more, you will prepare the rice cakes in the microwave *. Mix the rice flour, salt and water in a bowl. You should get a consistency similar to that of cow cheese. Cover the mixture with plastic wrap and leave a small opening in it so that steam can escape through it. Put the dish in the microwave for two minutes, then mix everything again with a wooden spoon and repeat the heating process. Grease a wood chipper with sesame oil, then put the rice flour mixture on the fat side of it and beat the mixture with a whisk for 5 minutes, until it becomes soft and elastic.

* Rice rolls can also be prepared in a steamer. All you have to do is mix the ingredients, put the baking paper on top of the pot, add the rice flour mixture and let it steam for about 25 minutes. After that, you can proceed with the same steps described above.

The Korean street market the most beloved by this Asian people, but also by tourists, it will leave a sharp taste and an even greater appetite for spicy goodies!


What Jackie Chan looks like now. He turned 67

Jackie Chan turned 67 on April 7 and celebrated his birthday at his stunt club in Hong Kong with the new generation of stuntmen. He explained that the pandemic kept him away from his fans. The actor also said that he hopes to return in force this year on the big screens. He has many projects that he had to postpone because of COVID-19. What Jackie Chan looks like now.

The actor has a fortune of 350 million dollars, a legitimate son and a daughter from an extramarital affair. Born on April 7, 1954, Chan made over 200 films and in 100 of them he performed life-threatening stunts. In 2012 he received the Guinness title for the actor with the most stunts in his career. One of them was to smash 12 concrete bricks with his palm while holding an egg in his mouth. Chan speaks 7 languages, including Korean, German, Taiwanese and Japanese.


Seolleongtang 설렁탕 & # 8211 Korean beef bone soup

Here is another Korean recipe and the last in this series, more will come as the time comes in the kitchen. This time we will talk about a delicacy present in both Korean restaurants and home kitchens, a concentrated beef soup prepared in a true style. slow food, minimalist but with a taste of 100. Seolleongtang it is par excellence a winter soup, especially protein, with an ancient history in Korean cuisine. Legend has it that after the ritual sacrifice of a cow by the king Seonjong of the dynasty Joseon (15th century), he looked for a way to feed as many mouths as possible. One of the royal cooks would have given the king the idea of ​​this soup, and the crowd present ate to their heart's content, but I'm afraid their ears were a bit hungry, you'll see why in the lines below.

The soup itself is a beef broth, but unlike the European broth which is clear, the Korean broth is milky, in fact in Korea it is also called beef milk (not cow's milk). If the European broth is obtained by baking the bones in the oven and then boiling on low heat for hours, the Korean broth for this soup is obtained by boiling the bones over medium heat, slightly below the boiling temperature, to boil the stew constantly. Another peculiarity is the successive boiling of the same bones three times, ie in three waters, during 3-4 hours for each stage. Yes, it's work old korean, so if you have a day that you have planned to spend in the kitchen, it is well worth keeping an eye on the stove with a generous saucepan in which to boil the bones, you will have nothing else to do but change the water then when his sorority comes. You can keep the remaining soup in the freezer in casseroles, you will have an exceptional stock for longer, for other soups or broths.

The necessary bones are those with marrow, about 80% of the amount and the rest of the knee or hoof well cleaned. I largely followed a traditional recipe taken from the blog of the renowned Hyosun Ro, a good connoisseur of Korean cuisine and an official in the US government.

  • indicative quantities:
  • 2 kg of bones
  • 1 kg of beef breast or beef
  • gaskets:
  • boiled meat, cut into strips
  • theoretically mandatory rice, and / or noodles. It seems a bit much to me & # 8230and & # 8211 and
  • green onion cut obliquely, at 5 mm & # 8211 if handy
  • pressed garlic (optional but welcome)
  • salt pepper

To start the show: I put the bones (cut in butchery into small pieces) in a bowl of cold water, in another bowl of water the meat, I left them for about two hours & # 8211 the bones at room temperature, the meat in the fridge, which I took out an hour before I put it to boil. In an 8 liter pot I put the bones and covered them with cold water, I put them on the largest eye of the stove at maximum heat. After the water boiled, I turned the heat on to medium, let it boil for 5 minutes. The foam rose, I removed the bones, I threw away the water, I washed the pan and I resumed the operation.

This time after I put the bones I filled the pot to 75% capacity, I put it back on high heat, when it boiled I put the fire on medium and let it boil for 4 hours. An hour before I put the whole meat, I left it to boil until the meat was tender. I took out the meat, I strained the soup in a bowl, I put cold water over the same bones and I repeated the cycle, this time only for 3 hours. At the second boil, the soup became milder, finer. I strained the soup again, mixed it with the previous one and repeated the process for the third time I mixed the result from the third with the previous soups. I let it cool and let it cool so I could degrease it completely, an ocean of fat gathered that no one wants in the bowl.

I cut the meat into strips, I hydrated some rice pasta that I put in the soup together with the hammers, pepper, green onions and that was it, plus about 4 liters of stock waiting in the freezer for the moment of glory . If something is not clear, please comment and I will make the requested clarifications.


See what ingredients are used in Korean dumplings, what technique they involve, how they can be cooked and with what garnishes.

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Menu per day in the Indian diet

Day 1

It is important to eat only fruit. You can eat any fruit, except grapes, bananas and mangoes, because they contain more sugar. Make sure that the melon, oranges, apples, pomegranates and strawberries are not missing from the diet. You can consume them in any amount you want.

Day 2

On this day you only need to eat vegetables, cooked or raw. In the morning you can eat a boiled potato. Thus, you will provide the body with enough energy and carbohydrates for the whole day. Include many green vegetables in your diet.

Day 3

On the third day you should eat vegetables and fruits. You are not allowed, however, to eat potatoes.

See also what it is diet to lose weight depending on age

Day 4

On this day, you are allowed to eat bananas during the day, but not later than 6 o'clock. You can also drink up to 4 glasses of milk. Despite the fact that bananas are said to fatten, in this diet, they act as a source of potassium and sodium for the body.

Day 5

On this day, eat tomatoes, cabbage and cottage cheese. You can eat up to 6 tomatoes. Moreover, it is important to increase your water intake by 1/4 of your daily intake.

Day 6

You can eat cabbage, cottage cheese and other vegetables, but without tomatoes. In exchange, you can make a tomato soup.

Day 7

The last day of the diet is also the most important. On this day, you can drink fresh fruit juice and it is advisable to eat a cup of brown rice or other vegetables.