How To make Cabbage (Korean Ho Baechu)
6 ea Leaves Chinese cabbage
1 ea Clove garlic
1 tb Sesame oil
1/2 ts Sesame seeds
Dash cayenne pepper Dash black pepper 2 tb Chang, meat sauce
1. Shred the cabbage into thin strips and steam until just tender. After
cooking, there should be 2 cups of cabbage remaining. 2. Crush the garlic, then add it, the sesame oil, sesame seeds, the
cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
How To make Cabbage (Korean Ho Baechu)'s Videos
Traditional Napa Cabbage Kimchi, Baechu Kimchi 배추김치 - Crazy Korean Cooking EXPRESS
Shop Korean Ingredients and Cookware:
===========================================
For Korean Recipes:
For Kimchi Lovers:
Non-GMO Gochugaru Coarse Grind:
Non-GMO Gochugaru Fine Grind:
Organic Gochugaru:
CKC Stone Bowl, Ddukbaegi for Donejang Jjigae:
CKC Kimchi Fermenting and Storage Container:
MOOSSE Enameled Cast Iron Korean BBQ Grill:
MOOSSE Gamasot Cast Iron Rice Pot:
Follow us on:
Tiktok:
Facebook:
Instagram:
Twitter:
Pinterest:
Snapchat: crazykoreancook
Napa Cabbage and Beef Hot Pot / Mille-Feuille Hot Pot
This hot pot is inspired by Japanese Nabe Mille-Feuille Nabe. I used fresh seasonal ingredients and hanu, Korean beef, and Korean mustard was used to make a dipping sauce. The great thing about this menu is that it can be assembled ahead(just pour the broth and cook before seving), and it looks fancy. Most of it tastes delicious!
------------------------------------------------------------------------------------------------------------------------------------------------------
Ingredients
500g beef sirloin, 2mm thick slices
350g small nappa cabbage
100g mung bean sprouts
50g oyster mushrooms
200g bokchoy
100g green onion
Broth
1 piece dried kelp (about 3x2 inches)
5 cups water
2 tablespoons light(soup) soy sauce
1 teaspoon salt
Dipping sauce
1/4 cup dark soy sauce
1/4 cup water
1/2 cup rice vinegar
1 tablespoon Korean mustard
Instructions
1. Soak a piece of dried seaweed in a boiling hot water for 30 minutes.
2. Cut the beef into 2mm thick. Season with salt and pepper.
3. Cut the root of the cabbage and split each leaves. Wash them and drain. Cut the green onion into inch size pieces. Remove the roots of bokchoy.
4. Lay one napa cabbage leave on the board. Place bokchoy leaves on top of the cabbage, then top with 1 to 2 slices of meat. Repeat the process. to make about 5 layers. Skewers help to cut the piles of cabbages stably.
5. Place mung bean sprouts to the pot and spread. Remove the skewers and carefully place the cabbages to the pot. Work from the outer edge to the center. Leave some spaces in the middle of the pot and add the oyster mushrooms and green onion.
6. Season the broth with light soy sauce and salt. Pour it to the pot and bring it to a boil. Reduce the heat to a low and cook it for additional 5 minutes, until the cabbage leaves, beef and the mushrooms are fully cooked.
7. Serve a pot to the center of the table and serve it with a dipping sauce at the side.
More information
WebSite : ongofood.com
Facebook : facebook.com/ongofood
Instagram : instagram.com/ongofoodkorea
#hotpot #koreanstyle
Pork and Cabbage Mille-Feuille Hotpot #shorts
Pork and Cabbage Mille Feuille Hot Pot (@AboutToEat )
Ingredients
Broth
* 2 lbs beef bones
* 2 lbs pork bones
* 2.5 inch piece ginger
* 4 scallions(cut into thirds)
* 5 cloves garlic(smashed)
* 4 dried shiitake mushrooms
* 1/4 cup shaoxing wine
* 20 cups water
* Salt to taste
Hot Pot
* 1 larch napa cabbage
* 1.5 lbs thinly sliced pork
* Enoki mushrooms
* Shimeji mushrooms
Sauce
* 2 tbsp green onion(sliced)
* 1 clove grated garlic
* 1 tsp sugar
* 2 tbsp soy sauce
* 2-3 tbsp sacha sauce(bull head bbq sauce)
Instructions
Broth
1. Add beef and pork bones to a pot, cover with water, and boil for 20 minutes to get rid of the scum.
2. Thoroughly rinse the bones under cold water and add it back to the pot along with the aromatics and shaoxing wine.
3. Cover with water and simmer for 8 hours making sure to skim off any scum
4. Strain and season with salt to taste.
Hot Pot
1. Tear off napa cabbage leaves and wash them with water.
2. Layer the cabbage with thinly sliced pork belly using 4 layers of cabbage and 3 layers of pork. Cut that into 2.5 inch segments.
3. Add the segments to a donabe pot working your way from the edges to the center. Make sure to save the leafy parts of the cabbage for the middle.
4. Add mushrooms to the center and cover with broth.
5. Bring to a simmer on medium heat, cover with a lid, and cook for 10-12 minutes.
Sauce
1. Combine all ingredients and mix. Make sure to taste and adjust to your liking.
Korean-Style Cabbage Pancakes - Baechujeon
Let's make Baechu Jeon (배추전), Korean Cabbage Pancakes! It's cheap, simple, fast to make, and most importantly: Surprisingly delicious!
Full recipe here:
#shorts #easyrecipe #koreanfood #cabbagepancake #baechujeon #배추전
--------------------------------------------------------------
♪ Picnic (Prod. by Lukrembo)
Link:
--------------------------------------------------------------
Fresh Kimchi - Baechu Geotjeori (겉절이)
Geotjeori (겉절이) is a salad-like kimchi that’s made to be eaten fresh without fermentation. As such, the vegetables are lightly salted. Fresh kimchi goes especially well with dishes such as kalguksu (warm noodle soup) and Korean BBQ.
Full Recipe:
You can find premium gochugaru from Korea on this affiliate link:
Use coupon code KOREANBAPSANG10 for 10% off any purchase.
**Follow Korean Bapsang**
Facebook:
Instagram:
Blog:
Premium gochugaru from Korea on this affiliate link:
Use coupon code KOREANBAPSANG10 for 10% off any purchase.
Video By:
Aaron Strand, Stranded Entertainment
#kimchi #Koreancooking #Koreanbapsang #freshkimchi #geotjeori #겉저리 #김치 #배추 #howtomakekimchi
Korean Summer Cabbage Kimchi Putbaechu Kimchi
Korean Summer Cabbage Kimchi (aka Putbaechu Kimchi) is a great refreshing kimchi to make using Seoul Green Cabbage or Putbaechu. Fresh red chilis makes this extra spicy and bright. Easy and simple to make too!
So the recipe in the video is only available on youtube. But a very similar kimchi recipe is here
if you want to read more about it.
Here's the full recipe -
4 bunches (about 2.2 lbs/1 kg) Seoul Green Cabbage (Putbaechu 풋배추 aka Eolgari 얼갈이배추)
BRINE
10 cups water
1 cup Korean Cheonilyeom 천일염 (solar sea salt) - read more here
SEASONING
1/4 small onion
1/5 small asian pear
1 knob ginger
1 large Daepa 대파 (or 2 green onions)
3 fresh red chilis (fresno chili or Korean hot pepper)
1-2 Tbsp Korean red chili powder (Gochukaru 고추가루)
1 Tbsp sugar (Maesil Syrup - Green Plum syrup)
6 Tbsp anchovy sauce (Myeolchi Aekjeot 멸치액젓)
1/3 cup cooked korean short grain rice (this is a easy substitute instead of making rice flour paste)
1 1/4 cup water (1 cup for blender, 1/4 cup for rinsing bowl)
But, if you want to make rice flour paste, the recipe is
1/2 cup water + 1.5 Tbsp sweet rice flour (mochiko) - mix and cook to make paste. stir often.
Enjoy!~
#koreancooking #koreanfood #kimchirecipes #summer #fermentedfoods #pickles