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   There is no need for yakketing. Making the same yakgwa as artisan HangwaㅣCrispy, chewy, and soft. *youtube_seodam https://www.youtube.com/watch?v=2lTaNMfofSI <Material> 500g grain syrup, 300g starch syrup, 150g water, ginger Glutinous rice: 200g all-purpose flour, 30g glutinous rice powder, 1/2 teaspoon cinnamon powder 50g sugar, 1/2 teaspoon salt, 30g starch syrup, 50g cooking oil, 60g water Regular: 250g all-purpose flour, 1/2 teaspoon cinnamon powder 50g sugar, 1/2 teaspoon salt, 30g starch syrup, 50g cooking oil, 60g water *Watch the video to see the cooking process. These are Korea’s donuts! Making crunchy and chewy Kaesong Juak *youtube_seodam https://www.youtube.com/watch?v=8zi2mYYiMfs <Material> Cinnamon stick (optional), 300g grain syrup, ginger juice, Korean root liquor, 50g flour, 250g wet glutinous rice powder, 50g sugar, 1 teaspoon salt, 50g makgeolli, 5-7 spoons hot water *Watch the video to see the cooking process. How to make yakgwa easily by bak...

Jjajangmyeon or Jajangmyeon is a Korean-style Chinese dish made by mixing vegetables such as onions, cabbage, pork, and chunjang fried in oil with thick noodles. It is considered a troika menu along with jjambbong and udon. Jajangmyeon is a Korean version of the Chinese Jajangmyeon. Like most Korean-style Chinese dishes based on Shandong cuisine, its representative dish, Jjajangmyeon, originated in Incheon. Jjajangmyeon is very popular in Korea. Historically, it is a traditional food that has already been around for over 100 years, and along with chicken, it is one of the top three menu items in Chinese restaurants, along with the two major delivery foods, Jjambbong, and sweet and sour pork. Among them, the most frequently selected menu item at Chinese restaurants is by far Jjajangmyeon, which ranks first in preference, easily overpowering other menu items at restaurants. Because it is such a popular food, Jjajangmyeon is a food that holds many memories for each Korean. Jjajangmyeon re...

 One of the foods that often appears on the Korean table is japchae. Noodles made from sweet potato starch are stir-fried and seasoned with soy sauce and various ingredients such as spinach, carrots, beef, and onions. Japchae is the most popular food served at parties or holidays. Japchae was originally a food eaten at the royal court made by boiling cucumbers, radishes, bean sprouts, bellflower root, etc. Japchae is very popular among foreigners as it can have a variety of flavors depending on the ingredients used. With the recent Korean Wave craze and increasing global interest in Korean food, many foreigners also like Japchae once they try it, saying, “It is similar in shape to European pasta, but has a completely different taste.” Depending on the taste preferences of people in each country or region, various ingredients such as 'eel japchae', 'seafood japchae', and 'mushroom japchae' can be added. Japchae is also pleasing to the eyes. It is visually gorgeou...

  Buchimgae (English: Buchimgae or Korean pancake) is a food made by frying thick batter with finely chopped ingredients in oil thinly and widely. It is also called pancake, jjim, jjimgae, jijimi, and jeonbyeong. Unlike jeon, it is cut into small pieces and kneaded with flour, ignoring the shape of the ingredients. Representative examples include pumpkin pancakes made with shredded zucchini and kimchi pancakes made with finely chopped cabbage kimchi. Pancakes in a broad sense include press, bindaetteok, jangtteok, and pancakes made by frying in oil. ▶ Types of pancakes chive pancake_부추전   Kimchi pancake_김치전 Pajeon_파전 pumpkin pancake_호박전 cabbage pancake_배추전 potatopancake_감자전 Making pancake seasoning (soy sauce)_부침개 양념장(간장소스) 만들기

(Ingredients) 400g of tteokbokki, 2~3 pieces of fish cake, 1 cup of cabbage, 2 cups of green onion, 500ml of AF, 2 boiled eggs (Seasoning) Red pepper paste: Fine red pepper powder: Coarse red pepper powder: Dark soy sauce: Brown sugar 3T each, a little MSG Add 500ml of water to the pan, add seasoning and boil. Add tteokbokki and cabbage. When the tteokbokki rice cake is cooked and rises, add all the remaining ingredients and cook. Boil the soup until it thickens, or adjust the seasoning to suit your taste. ▶Tteokbokki recipes from 8 provinces across the country  전국 8도 떡볶이 레시피  *Source: Gourmet Lifer_Hong Shin-ae ▶10 Neighborhood Tteokbokki in Seoul  서울의 동네 떡볶이 10 *Source: Foodie_Colin B ▶List of major sites  메이저사이트 목록 *Source: toto-major.com

 When choosing an octopus, check to see if it is firm by pressing the suction cups on its legs to see if it has elasticity and protruding eyes. It is fresh if its eyes are protruding and its body is elastic and not slippery. To prepare, tilt the head slightly, cut off the part where the intestines are attached, and then make a cut in the center of the head, being careful not to burst the meat. After removing the meat tube and cutting out the internal organs, cut out the eyes of the octopus and remove the suction cups on the inside of the legs by pressing them with your thumbs. Sprinkle coarse salt on it and knead it between your fingers until it foams up to remove slipperiness and dirt. Wash it several times in clear water. When storing, clean it, put it in a pack, and store it in the freezer. ▶Octopus Tangtangi ( 낙지 탕탕이 ) [Ingredients] 750g (3 pieces) of raw octopus, a little minced garlic, a little salt, a little sesame oil, a little sesame seed 1. Wash the live octopus feet thor...

▶Pot Baked Chicken Recipe (냄비 닭백숙 레시피 ) Dakbaeksuk is a dish in which meat or fish is cooked in plain water without any seasoning. [ingredient] 2 chickens (No. 12), 2 pieces of radish, 2 astragalus, 6-7 jujubes, 6-7 garlic, 1 green onion, 1/2 onion, 1 tool of ginger, 1 cup of glutinous rice, 3.5 liters of water, 1/2 tablespoon of sea salt. 2 tablespoons of rice wine. 10 cloves each of garlic, 20 cloves in total. First, prepare the broth ingredients: 2 Astragalus, 7 garlic, 7 jujube, 1 green onion, and 3.5 liters of water. Put all the broth ingredients in a pot and simmer for 30 minutes to make the broth. At first, boil it over high heat until it boils. Then reduce the heat to medium and simmer for the rest of the time to make enough broth. Cover the lid when making the broth. At this time, 2 pieces of radish are added and you can enjoy a more refreshing and delicious soup taste. Trim the chicken while the broth is being made. When cleaning the chicken, thoroughly remove the fat from th...

  ▶Seoul-style Bulgogi Recipe( 서울식 불고기 레시피 ) The point of Seoul-style bulgogi is the bulgogi broth. The longer the beef brisket is boiled, the savory meat protein tastes and is good to use as broth. [ingredient] Brisket for broth, radish, 1kg of beef bulgogi, 1 handful of glass noodles, 1 onion, 1 green onion, 50g of enoki mushrooms, 50g of king oyster mushrooms, about 100ml of brewed soy sauce, salt, refined rice wine, black pepper, 2 tablespoons of sugar, 2/3 of sesame oil tablespoons, minced garlic 1.5 tablespoons, grated fruit (5:1 pear, canned pineapple) about 200ml, water about 200ml. Slice the brisket and radish appropriately, put them in a pot and boil the broth for about 30 minutes. The liver of the broth is seasoned with salt. Grind pears and canned pineapple in a 5:1 ratio. Chop vegetables. The core of Seoul-style bulgogi is 'green onion'. Slice the green onion with a parchae knife. Cut the onion, king oyster mushroom, and enoki mushroom into bite-sized pieces. Garli...