yunnie_kitchen
@yunnie_kitchen • 40,500 subscribers
Videos
Craving carbs on a healthy diet? Try these easy low-carb Korean cabbage wraps in 15 minutes! Cabbage Wraps with Tuna Ssamjang 🧡 Ingredients (4 servings) 2 tbsp olive oil 2 tbsp minced garlic 1 stalk green onion 1/2 onion 1 tbsp gochugaru 1 can of tuna 1 tbsp gochujang (Korean chili paste) 1 tbsp oligo syrup 1 tbsp doenjang (Korean soybean paste) 1/2 head cabbage 1 tbsp sesame oil 1 chili pepper A pinch of sesame seeds 💙 Directions 1. Separate cabbage leaves, one at a time, into individual wraps that are large enough to hold a bite of rice and filling. 2. Steam the cabbage leaves for about 5 minutes and let them cool. 3. Finely chop the remaining cabbage, including the core. 4. Dice the onion, green onion, and chili pepper. 5. Heat olive oil in a pan, add minced garlic, green onion, onion, and chili pepper, and sauté. 6. Once the onions become transparent, add the gochugaru and stir gently over low heat to prevent burning. 7. Add the canned tuna, gochujang, oligo syrup, and doenjang, then sauté everything together. 8. Add the finely chopped cabbage and cook until softened. 9. Turn off the heat and drizzle sesame oil and sprinkle sesame seeds over the mixture. 10. Place a generous amount of rice on the steamed cabbage leaf, top with the tuna mixture, wrap it up, and enjoy in one bite! 🔖 Save this recipe for your next meal 🥰 Like, follow & comment if you enjoyed . . . . . . #koreanfood #easyrecipes #asmrcooking #koreancuisine #instafood #cookingtips #delicious #comfortfood #koreanstyle #kfood #koreanrecipe #kfoodie #asianfood #budgetmeals #mealplan #homecooking #onepotmeal #foodie #mealprep #mealfortwo #koreanmeal #easyrecipe #easyrecipeideas #healthyrecipe #quickrecipe #lowcarb #lowcarbrecipes #ssamjang #cabbage #diet
yunnie_kitchen3,100,000 views • 1 year ago
Every Korean kid’s favorite bread Korean Sausage Pizza Bread 🧡 Ingredients 70g water 6g instant dry yeast 70g milk 40g sugar 5g salt 1 egg 300g bread flour 40g unsalted butter 8 sausages 1 onion 3 tablespoons sweet corn Mayonnaise Ketchup Shredded mozzarella Parsley 💙 Directions 1. In a large bowl, mix 70 g water and 6 g instant dry yeast. 2. Add 70 g milk, 40 g sugar, 5 g salt, and 1 egg, then mix until combined. 3. Add 300 g bread flour and mix until a shaggy dough forms. 4. Once no dry flour remains, cover the bowl with plastic wrap and let the dough rest for 15 minutes. 5. Lightly flour your hands and work surface, then knead the dough until it becomes fairly smooth. 6. Add 40 g softened unsalted butter and continue kneading until fully incorporated. 7. Slap and fold the dough for 5–7 minutes, or until it is smooth and elastic. 8. Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 1 hour. 9. Divide the dough into 8 equal pieces, shape each into a ball, cover, and let them rest for 15 minutes. 10. Flatten each piece of dough and wrap it tightly around a sausage. 11. Using kitchen scissors, make several cuts across the sausage, leaving one end attached. 12. Fan out the slices into a zigzag pattern. 13. Repeat with the remaining dough, cover, and let rise again for about 1 hour, or until doubled in size. 14. Meanwhile, prepare the topping by mixing 1 finely diced onion, 3 tablespoons corn, and 1 tablespoon mayonnaise. 15. Top each bun with the corn mixture, shredded mozzarella, ketchup, mayonnaise, and parsley. 16. Bake in a preheated 350°F (175°C) oven for 12–15 minutes, or until golden brown. 🔖 Save this recipe for your next meal 🥰 Like, follow & comment if you enjoyed . . . . . . #koreanfood #comfortfood #koreandessert #pizzabread #koreanbread
yunnie_kitchen36,800 views • 3 months ago
Stop making chicken salad with leftover chicken Chogye Guksu (Korean Cold Chicken Noodles) 🧡 Ingredients (2 servings) 1 cucumber 1 pack of pickled radish leftover rotisserie chicken 2 packs of nangmyeon broth 1 tbsp sugar 1 tbsp vinegar - Seasoning for toppings 1 tbsp sugar 3 tbsp vinegar 1 tbsp soy sauce 1 tbsp Korean hot mustard A pinch of black pepper Homemade Broth (If You Can't Find Korean Cold Noodle Broth) 360 ml water 1 tbsp soy sauce 1 tbsp chicken bouillon powder 1 tbsp sugar 1 tbsp vinegar A little Korean hot mustard (adjust to taste) Stir until dissolved, then chill well before serving. 💙 Directions 1. Thinly slice 1 cucumber into half-moons. Toss with 6–7 pinches of salt and let it sit. 2. Thinly slice pickled radish (ssammu) into bite-sized strips. 3. Shred the cooked chicken into bite-sized pieces. If using leftover rotisserie chicken, warm it slightly so it's not fridge-cold. 4. In a bowl, mix 2 packets of Korean cold noodle broth with 1 tbsp sugar and 1 tbsp vinegar. Chill in the freezer while you prepare the other ingredients. 5. Squeeze as much water as possible from the cucumber. In a bowl, combine the chicken, cucumber, and pickled radish. 6. Add 1 tbsp sugar, 3 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp Korean hot mustard, and a pinch of black pepper. Toss until everything is evenly coated. 7. Cook somyeon (thin wheat noodles) or jungmyeon (medium wheat noodles) according to the package directions. Rinse thoroughly under cold running water to remove excess starch, then drain well. 8. Divide the noodles between two bowls. Top with the seasoned chicken mixture, then pour the chilled broth over the noodles. Serve immediately. 🔖 Save this recipe for your next meal 🥰 Like, follow & comment if you enjoyed . . . . . . #koreanfood #easyrecipes #chickenrecipe #summerrecipes #quickrecipes
yunnie_kitchen11,400 views • 3 months ago
No more content to load