Ground pork
Wood ears
Green onion
Jicama (?)
https://www.hungryhuy.com/banh-cuon/
https://jenhdao.com/banh-cuon/
Banh Cuon
Cavolo Nero Pasta
Cavolo Nero Pasta
New: Jan 2024
1 bunch dinosaur kale -- stems removed (cavolo nero)
4 cloves garlic
200ml olive oil
200g Pasta (rigatoni best)
1 lemon
100g Parmesan
Black pepper + salt
Blanch the cavolo nero leaves in boiling salted water with 3 gloves of garlic for 3 minutes. Blend with a raw glove of garlic & the olive oil until you have a nice smooth consistency. Cook your pasta of choice in salted water. Drain & toss with the cavolo nero, finish off with extra olive oil, lemon zest, black pepper & parmesan.
Originally from: https://www.instagram.com/thomas_straker/reel/C2C3H3YISbE/
Korean Beef Bowl
New: Jan 2024
Ingredients
1 pound lean ground beef 90% lean
3 garlic cloves minced
1 onion, thin sliced
1/4 napa cabbage, thin sliced
2 T cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish
Instructions
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease.
In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
Serve over hot rice and garnish with green onions and sesame seeds.
originall from: https://therecipecritic.com/korean-ground-beef-rice-bowls/
Tteokbokki 떡볶이
Tteokbokki 떡볶이
Ingredients
New: JAN 2024
New: JAN 2024
suggestionL make a half recipe because this doesn't keep well
MAIN
6 oz Korean rice cakes (half bag), separated
1-2 sheet Korean fish cakes, rinsed over hot water & cut into bite size pieces
1.5 cups Korean soup stock (dried kelp and dried anchovy stock) OR just chicken broth
1 onion , thinly sliced
1/4 napa cabbage, thinly sliced
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
2 Tbsp gochujang (Korean chili paste)
0.5 Tbsp raw sugar
1/2 Tbsp soy sauce
1 tsp minced garlic
.5 tsp gochugaru (Korean chili flakes)
GARNISH
1 tsp toasted sesame seeds
1 tsp sesame oil
1 stalk green onion , finely chopped
Instructions
Unless your rice cakes are soft already, soak them in warm water for 10 mins.
Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
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