Food World

Ingredients Thin noodles ( somyeon ), cucumber egg  kimchi and kimchi juice sugar hot pepper paste garlic vinegar  sesame seeds sesame oil. Directions  Add ½ cup chopped kimchi, ⅓ cup kimchi juice, 1 clove of minced garlic, 1 ts sugar, ¼ cup hot pepper paste, 2 ts sesame oil, 1 or 2 ts vinegar, and 1 tbs roasted sesame seeds to a mixing bowl. Mix well with a wooden spoon. Hardboil an egg, cut it in half, and set it aside. Cut about ½ cup worth of cucumber into matchs ticks and set aside. Cook noodles: Add about  7 oz (200 grams) of noodles into a pot of boiling water. Stir them with a spoon to prevent them from sticking together. Close the lid. A few minutes later, they’ll start boiling over. Open the lid and stir the noodles. Cook a few minutes more with the lid open until they are cooked well. *tip: You can tell if they are cooked by tasting one or two. The noodles are very hot, so add a few noodles to a small bowl of cold w...

Ingredients For sweet red bean filling: 1 cup dried red beans (aka azuki beans, or pat in Korean) ¼ cup dark brown sugar (or white, brown sugar) ¼ cup rice syrup ¼ teaspoon salt 2 teaspoons vanilla extract For dough: 2 tablespoons butter 1½ cup whole milk 2 tablespoons white sugar 2 teaspoons dry yeast (1 package) 1 teaspoon salt 3½ cup plus ¼ cup all purpose flour Directions Prepare the beans: Wash and soak the red beans overnight, for at least 10 hours. They will expand to about 2½ cups of beans. Drain and put the beans into a heavy pot. Add 4 cups of water. Cook for 1 hour over medium heat until the beans are very tender. Add sugar, rice syrup, salt, and vanilla extract. Roughly mash with a potato masher. Turn up the heat to medium high heat and stir a few minutes until the bean mixture turns thick and juicy. Remove from the heat. Cover and set aside. Prepare the dough: Heat the butter in a large heavy pot over medium high heat. Stir with a wooden spoon...