#kimchi
cooking is my love language 😛 #kimchi #kimchifriedrice #homecooking
Sarah 호정752,300 views • 3 days ago
Here’s how to make my mom’s Miyeokguk (Seaweed Soup) and why she adds the broth and seasonings in increments. This is something she does naturally when cooking intuitively, and we wanted to make sure we share that technique in our recipe because it develops a much deeper umami flavor. You can find the recipe on pg. 238 of UMMA. Beef broth recipe was shared on here not too long ago as well, pg 250 in our cookbook. Hope you enjoy. INGREDIENTS: 1 ounce (28 grams) miyeok (dried seaweed) strips 1 tablespoon toasted sesame oil 2 tablespoons fish sauce, divided 21/4 teaspoons Dasida beef stock powder, divided 1 tablespoon minced garlic 10 cups broth, divided, plus 3 cups (255 grams) shredded beef from Sogogi Yuksu (Beef Broth and Shredded Beef; recipe posted not too long ago!) 1/2 teaspoon fine salt INSTRUCTIONS: 1. Submerge the seaweed in water in a large, wide pot and let soak for about 30 minutes to rehydrate. Drain and rinse the seaweed in a colander, gently pressing to extract the excess water. 2. Untangle the seaweed and arrange in a single straight mound on the cutting board. Cut the seaweed crosswise into 2‑inch lengths, then rotate and cut crosswise 2 or 3 times to achieve rough 2‑inch pieces. 3. Toss the seaweed with the sesame oil in the now-empty pot. Stir in 1 tablespoon fish sauce, 1 teaspoon Dasida powder, and the garlic until well combined. Add 1/2 cup beef broth and cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed, 5 to 7 minutes. Stir in an additional 1/2 cup beef broth and cook, stirring constantly, until most of the liquid has been absorbed, 5 to 7 minutes. 4. Stir in the remaining 1 tablespoon fish sauce, 1 teaspoon Dasida powder, and 6 cups broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for 25 minutes. 5. Stir in the remaining 3 cups broth, remaining 1/4 teaspoon Dasida powder, salt, and shredded beef and bring to a boil, using a wide, shallow spoon to skim off any fat that accumulates on the surface of the soup. Reduce the heat to a simmer, cover, and cook for 10 minutes, occasionally skimming. Service with rice and kimchi! #koreanfood #kimchi #seaweed #dinnerideas #soup
Sarah Ahn1,100,000 views • 6 days ago
Roasted Chicken Mukbang!!!🍗 #foryou #foryourpage #foru #fyp #foryoupage #asmr #mukbang #mukbangkorean #cookingasmr #cooking #cook #foryou #foryourpage #foru #fyp #asmr #mukbang #mukbangkorean #cookingasmr #cooking #cook #roastedchicken #chicken #jjapagetti #kimchi #cheesesticks #로스트치킨 #치킨 #짜파게티
GONGSAM_TABLE13,600,000 views • 3 months ago
Roasted Chicken Mukbang!!! 🍗 #foryou #foryourpage #foru #fyp #foryoupage #asmr #mukbang #mukbangkorean #cookingasmr #cooking #cook #roastedchicken #chicken #blackbeannoodles #jjapagetti #friedegg #cheesestick #frenchfries #kimchi #로스트치킨 #치킨 #짜파게티 #계란후라이 #치즈스틱 #김치
GONGSAM_TABLE37,300,000 views • 8 months ago
순두부 신라면 골드 해장 끝내주게 잘해쑴다,,ㅎㅎㄹ . . #신라면골드 #라면 #kimchi #mukbang #koreanfood
잘먹는입큰언니44,900,000 views • 10 months ago
Kimchi 40 million trade. #fyp #trader #kimchi #memecoins #orangie
trench.tok7,100,000 views • 3 months ago
Easy Homemade Cucumber Kimchi Crunchy, spicy, and flavorful Korean cucumber kimchi with carrots and green onions. Servings: 4 Ingredients 3 seedless cucumbers, sliced into rounds 1 large carrot, julienned 3 large bulb green onions, thinly sliced 1 tbsp salt, for salting cucumbers 1 tbsp sesame seeds, divided Spicy Kimchi Seasoning 3 tbsp soy sauce 1 tbsp fish sauce or oyster sauce 1 tbsp grated ginger 2–3 tbsp gochugaru, or to taste 5–7 garlic cloves, minced 1 tbsp sesame oil 1 tsp sugar (optional) Instructions Salt cucumbers: Sprinkle sliced cucumbers with 1 tbsp salt. Let sit for 30 minutes, then drain and rinse briefly. Prepare vegetables: Julienne the carrot and thinly slice the green onions. Make seasoning: Mix all seasoning ingredients with half the sesame seeds. Combine: Toss cucumbers, carrots, and green onions with the seasoning until evenly coated. Ferment: Transfer to a clean glass container, cover loosely, and leave at room temperature for 8–10 hours to begin fermentation. Refrigerate: Place in the refrigerator to continue developing flavor. Sprinkle with remaining sesame seeds before serving. Tip: Fermentation: Leave at room temperature for 8–10 hours in a cool kitchen (around 68–72°F), then refrigerate. This begins fermentation but doesn't guarantee fully fermented kimchi. Sesame oil: For a more traditional fermented kimchi, skip the sesame oil during preparation and add it when serving, if desired. Storage: Keep refrigerated and enjoy within 2–3 days for the best crunch, or within one week. #salad #kimchi #asian #healthy #usa
BayanBites71,600,000 views • 29 days ago
Kimchi’s 40M+ Trade 🤯 #cryptotrading #kimchi #trade #fyp
4,800,000 views • 3 months ago
trying more snacks from hmart 😋 #hmart #hmartfinds #hmarthaul #sweetpotato #kimchi
margie ♡4,800,000 views • 3 months ago