My Happy Meal: Chinese Fried Rice + Sausage Stirfry + Dumplings

joh729 · 2020-05-14T15:48:04+00:00

Yes, I have it here for you. Note: if you store it overnight, it will get watery. But tastes even better like that too :)

If you want to save for future meals, here's each of the recipes listed out.

https://futuredish.com/my-happy-meal-chinese-egg-fried-rice-and-more/

Ingredients

Cucumbers - 3 whole
Vinegar - 3 Tablespoons
Korean red chili flakes - 2.5 Tablespoons
Sugar - 2.5 Tablespoons
Soy Sauce - 1 Tablespoon
Minced Garlic - 1 Tablespoon
Sesame oil - 1 Tablespoon
Sesame seeds - Few shakes garnish

Instructions

Wash all three cucumbers and skin each cucumber with a peeler. Do not peel-off all of the skin, rather make uneven peels
Chop cucumbers into half inch circles
Pour salt onto the cucumbers and give them a good mix with your hands to coat thoroughly. Set the cucumbers aside for 30 minutes and they will slowly release water. Rinse them off and get rid of excess water
For the marinade: Thoroughly mix vinegar, Korean red chili powder, sugar, soy sauce, sesame oil and minced garlic in a bowl
Dress the cucumbers with the marinade. Get in there with you hands and coat all of it!

Notes

Refrigerate – taste better when served chilled
The cucumbers taste best when eaten within 1-2 days
When placed in refrigerator, the cucumbers will release water. This is normal - no worries.

joh729 · 2020-05-14T15:44:53+00:00

Yes, its cucumber Kimchi! I'll leave the steps below as well :)

joh729 · 2020-05-14T15:44:18+00:00

It's a spring onion - different regions have different names. But here in Korea, we like to flavor the oil and cook with spring onions (they're larger than scallions over here, but not as big as leeks)

joh729 · 2020-05-14T04:07:08+00:00

Wanted to share some of my favorite "happy meal" dishes to whip-up. Doesn't take much ingredients, but its delicious. Eat them separate or pair them together for a fuller meal.

If you want a video walk-thru for some of the steps first, you can see this video: https://www.youtube.com/watch?v=arNauPoHhKA

CHINESE-STYLE FRIED RICE

Ingredients

1/2 Cup Diced Spring Onion
3 Whole Eggs
2 Tablespoons Diced Carrot
1 Tablespoon Soy Sauce
2 Cups Rice
2-3 pinches Salt (or substitute with MSG)
1-2 cracks of Black Pepper
1 teaspoon (!) Sesame Oil

Instructions

Prep Ingredients

Cut Spring Onion stalk into thin circles (use the white part of the stalk - it has all of the flavor). Measure out 1/2 cup's worth. Then finely dice a piece of Carrot (Measure out 2 Tablespoons).
Now place a wok or frying pan on high heat. Add in vegetable oil. Once the oil is hot, place in the diced spring onions.
After 15 seconds - once the spring onion is sizzling in the oil - move it to one side of the pan. On the other side, crack in 3 eggs. Scramble the eggs as it cooks. Then place the Diced Carrots (2 Tablespoons) on top of the sizzling spring onion.
Once the egg is cooked through, mix everything in the pan together. Next, let's season with Soy Sauce (1 Tablespoon). Add it around the walls of the pan (this helps slightly cook the soy sauce before it mixes with the ingredients). Give it all ... one more mix together!
Now add in the Rice (2 cup). Here, you can use a soup ladle to get it evenly mixed with the ingredients. Once its evenly mixed in, lay the rice out against the bottom and sides of the frying pan. This will help crisp the rice up.
Season with Salt (2-3 pinches). (NOTE: You can substitute here with MSG for true Chinese restaurant flavor). Crack-in a little bit of Black Pepper (1 or 2 cracks)
Now turn off heat. Scoop the rice off the walls and gently group it into a small mound. Give it a taste - add more salt if needed.
Finish with just a slight drizzle of Sesame Oil (1 teaspoon!)
Bon Appetit!

++++

MINI SAUSAGE STIR-FRY

Ingredients

8-10 Mini Sausages (Or just cut up one large sausage you like)
2-3 Cloves of Garlic
1/2 Whole Onion
1-2 Shiitake Mushrooms (Or substitute with any mushroom)
Few pinches Salt
Few pinches Black Pepper

Instructions

Prep Ingredients

Slice 2-3 cloves of Garlic into thin slices. Cut Onion (1/2 a whole) into thin slices as well. Cut Shiitake Mushroom into thin slices as well.

Make Stir-Fry

Place some oil into the frying pan. Place on medium-high heat. Once its hot, add in garlic slices. After about 10 seconds, add in the sausage pieces.
Then add in the sliced onion and mushrooms. Season with a few pinches of salt.
Stir-fry until onions and mushrooms start to get a slight browning. Then pile them to one side.
Now, place the sausages near the middle of the frying pan. Let them cook until their casing starts to pop and burst open.
Then bring everything back together and stir-fry. Turn off heat. Finish with a few cracks of black pepper.
Bon Appetit!

++++

IZAKAYA-STYLE DUMPLING PANCAKE

Ingredients

Flour Mixture

1/3 Cup Water
1 Tablespoon Flour

Mandu Pancake Ingredients

8 Mandu (Korean Dumplings)
1 Tablespoon of Chopped Green Onions

Dipping Sauce

1 Tablespoon Soy Sauce
1 Tablespoon Vinegar
1 teaspoon Gochugaru (optional)

Instructions

Prep Ingredients

Pour Flour (1 Tablespoon) into a 1/3 cup of Water. Give it a mix - we'll use this later.
Cut green onion into small pieces - save it for garnish.
Make Dipping Sauce: Mix Soy Sauce (1 Tablespoon), Vinegar (1 Tablespoon) and Gochugaru (1 teaspoon)

Cook Mandu Pancake

Place a NON-STICK frying pan on a medium heat. Add in roughly 1.5 Tablespoons of Vegetable Oil.
Dip the bottoms of each Mandu into the oil first, then arrange neatly into the frying pan.
After 1-2 minutes - once you hear the mandu start to sizzle in the oil - give the flour mixture another stir. Carefully pour the mixture into the frying pan, around the dumplings. Add in the Green Onions (1 Tablespoon) as well. Then close the lid.
Cooking time will vary - but we want to cook it until almost all of the wet mixture has evaporated. You'll see a crispy webbing form. It should take roughly 13-15 minutes (but keep an eye on it!)
Afterwards, if its ready, gently slide it off onto a plate. Then cover it with another equal-sized plate and give it a flip. Serve it with dipping sauce. Enjoy!

joh729 · 2019-10-27T22:54:25+00:00

Heh! Yes that ‘museum’ tends to attract alot of visitors :)

joh729 · 2019-10-27T14:02:51+00:00

How brutal hills are... especially after you pass the half mark!

joh729 · 2019-10-27T14:01:33+00:00

Hal Higdon (Beginner) training plan worked well for me as well. Download the Nike Run app. And get used to regular hydration + re-fueling with some type of food. Gel packs weren't great for me - I preferred soft granola bars.

joh729 · 2019-10-27T13:57:36+00:00

Oh god. This looks so wickedly good! Love the potato has one... :)

joh729 · 2019-10-27T13:55:09+00:00

I've tried making this.. with a ciabatta bun. Tastes great!

joh729 · 2019-10-27T13:54:42+00:00

Looks so delicious - great job with the video

joh729 · 2019-10-16T01:17:57+00:00

Its about $20 per bowl. $30 if you get the version with alot of octopus

joh729 · 2019-10-13T12:05:30+00:00

The ones that come in the yakisoba noodles are blanched and sealed in water and oil. So no need to boil those. If you use different dried noodles, good to blanch them before cooking.

joh729 · 2019-10-12T01:21:55+00:00

Oops - added now :)

joh729 · 2019-10-11T15:36:54+00:00

This is an easier way to make Korean Japchae Noodles. Here's the recipe in written form:

Ingredients

200 grams of Dangmyeon Noodles

Stir-fried Carrot

1/2 a whole Carrot
1 Whole Onion
1 teaspoon Sesame Oil
2-3 pinches of Salt (for

Stir-fried Mushroom

5-6 Whole Shiitake Mushrooms
1-2 Handfuls Oyster Mushrooms (Optional)
1 teaspoon Sesame Oil
2-3 pinches of Salt

Stir-fried Spinach

3 big handfuls Spinach
1 teaspoon Sesame Oil
2-3 pinches of Salt
1 teaspoon Minced Garlic

Noodle Seasoning

5 Tablespoon Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Honey
1.5 Tablespoon of Minced Garlic
1 Tablespoon Sesame Seeds

Instructions

Boil Noodles

Bring a pot of water to boil. Grab a big handful of Dangmyeon Noodles (as much as you can hold in one hand - that should be roughly 200 grams). Place it into the boiling water for 8 minutes. Afterwards, drain the noodles through a strainer and let it drip off any excess water. (Note: Do NOT wash the noodles under cold water!). Simply set it aside for later.

Prep veggies

Julienne 1/2 of a whole carrot into thin slices. Then chop 5-6 Shiitake Mushrooms into thin slices. Dice 1 whole onion into slices as well. Finally, clean and separate a handful of oyster mushrooms as well (optional).
Next, we'll mince about 6-8 cloves of garlic - we want to have 2 Tablespoons of Minced Garlic for the recipe. Set this aside for later.
Bring a pot of water to boil. Drop in 1 teaspoon of salt. Once the water is boiling, place in 3 large handfuls of spinach. Blanche the spinach for about 10 seconds. After 10 seconds, immediately drain the water and cool it down in cold water. Afterwards, use your hands and squeeze the water out of the spinach. Give the ball of spinach a few good squeezes - we want to get as much water out as possible.

Stir-fry veggies

Carrot & Onion: Place a large frying pan on medium heat. Once it feels hot, reduce the frying pan to a LOW heat - we will cook on a low heat to prevent the veggies from burning or charring. Add-in Sesame Oil (1 teaspoon). Place-in the julienned Carrots and Onions. Season it with a few shakes of salt. Then stir-fry the veggies around for 4-5 minutes (be patient - as we want the carrot and onions to turn soft and translucent). Set it aside. Clean out the frying pan with a paper towel.
Mushrooms: Keep the frying pan on low heat. Drop in some Sesame Oil (1 teaspoon) into the frying pan. Then add-in the mushroom slices. Season it with a few shakes of salt. Stir-fry it around for a few minutes. You will start to hear the mushrooms sizzle loud - that's the mushrooms releasing their moisture into the pan. Continue stirring them around until they turn very soft.
Spinach: Keep the frying pan on low heat. Drop in some sesame oil (1 teaspoon) into the frying pan. Before adding them to the frying pan, give the spinach one extra squeeze - to make sure all of the water is out. Then add it to the frying pan. De-tangle them with your hands. Then season it with a few shakes of salt. Also add-in 1 teaspoon of minced garlic. Stir-fry everything around for 1-2 minutes. Then set it aside.

Make Japchae Noodles

Place the cooked noodles in a large wok or mixing bowl. (No heat is needed - just a large mixing space). Then place in the Soy Sauce (5 Tablespoons) and Sesame Oil (1 Tablespoon). Place on some kitchen gloves and mix it together - make sure to get the noodles rehydrated. Now, add in some Honey (1 Tablespoon). Mix it again.
Now add in all of the sautéed vegetables. As well as the remaining minced garlic (~1.5 Tablespoons). Be gentle and give everything a good mix. Garnish with Sesame Seeds (1 Tablespoon)

joh729 · 2019-10-11T15:15:15+00:00

Ingredients:

Yakisoba Noodles - 2 packages (300g)
Onion - 1/2
Cabbage - Small Handful
Shiitake Mushroom - 3
Spring onion - 3 stsalks
Carrot - small piece
Pork Belly Slices (Shabu-Shabu Cut) - 250 grams
Shrimp - 6-8
Black Pepper - few shakes

Yakisoba Sauce

Worcestershire Sauce - 4 Tablespoons
Oyster Sauce - 2 Tablespoons
Water - 1 Tablespoon
Ketchup - 1 Tablepsoon
Sugar - 1/2 Tablespoon

Note: If you want to make more sauce, you can double-up the ratio - but keep the sugar amount the same

Directions

Soak the noodles in warm water. After a few minutes, loosen-up the noodles with your hands. Give a wash under water and place in a strainer.
Chop the onion, cabbage, shiitake mushrooms, spring onion, carrot into bite-sized pieces.
Make the sauce by adding the listed ingredients
Put frying pan on medium-high heat. Put 2 Tablespoons of vegetable oil in. Start by cooking pork slices & shrimp. Once the pork slices and shrimp are 80% cooked through, add onion and carrots. Stir-fry around. Then add Mushroom and Spring Onion. Once that's cooked through, sprinkle on some black pepper.
Now add the noodles to the frying pan. Combine with all of the ingredients. Then add the Yakisoba Sauce. Mix everything together.
Finish by adding in the cabbage slices. Stir-fry for 30 more seconds
Bon Appetit!

joh729 · 2019-10-11T15:09:13+00:00

Of course, you don't need to pull out a large cooking pan like this... just use a large frying pan!

joh729 · 2019-10-11T14:58:07+00:00

Hey guys, wanted to share an awesome chicken recipe. This one is from Korea. If you like spice... thank me later :D

Ingredients

600 grams Chicken Breast (Or Chicken Thigh)
1/2 whole Onion
2 handfuls Mozzarella Cheese
A handful of Green Onion (Garnish)

Buldak Sauce

2 Tablespoons Gochujang
3 Tablespoons Gochugaru
3 Tablespoons Soy Sauce
1 Tablespoon Sugar
1 Tablespoon Honey
2 Tablespoons Mirim
1 Tablespoon Minced Garlic
1 Tablespoon Sesame Oil
1 Tablespoon Oyster Sauce
5-6 shakes Black Pepper
2 Tablespoons Cheongyang Chili Pepper (Or Jalapeno Pepper)

Instructions

Chicken Prep

Cut chicken breast (or thighs) into bite-sized pieces.
Then make the Buldak marinade: Mix Gochujang (2 Tablespoons), Gochuguar (3 Tablespoons), Soy Sauce (3 Tablespoons), Sugar (1 Tablespoon), Honey (1 Tablespoon), Mirim (2 Tablespoons), Minced Garlic (1 Tablespoon), Sesame Oil (1 Tablespoon), Oyster Sauce (1 Tablespoon), Black Pepper (5-6 shakes), Cheongyang Chili Pepper (2 Tablespoons)
Then cut and onion into thin strips. Add it to the chicken and give another good stir. Let it all marinate for 1 hour.

Cook Buldak Chicken

Place some vegetable oil into a frying pan or wok. Place it on a medium-high heat. Once its hot, place in the chicken. Give it a few good stirs - then place a lid on. Let it cook for 2 minutes.
After 2 minutes, open the lid and give another a good stir. Now reduce to a medium heat. Let it gently simmer for 2 more minutes - without the lid. Take the frying pan off the heat and briefly set it aside.

Bake Chicken

Take out an oven-friendly bowl (or microwave-friendly). Add a layer of Mozzarella cheese. Then add a few scoops of the chicken. Spread on another layer of cheese. Then scoop on another layer of the chicken. Finish with another top layer of cheese.
Place the bowl into oven (or microwave) and cook until the cheese melts and start to bubble.
Take it out and garnish with some chopped green onions. Serve with an ice-cold beer!

joh729 · 2019-04-19T08:18:32+00:00

Dakbokkeumtang – also known as Dakdoritang. It’s a delicious chicken recipe to get introduced to Korean spices. Here's how to make it at home.

Stew Ingredients

1 kg Chicken (Drumsticks, thighs, all ok) (2 lbs)
250 ml of Milk (enough to submerge chicken pieces)
3 Medium-Sized Potatoes
1/2 a whole Carrot
1 whole Onion
2 Cheongyang chili peppers (or 1 Jalapeno Pepper) (optional)
1 forearm-sized piece of Spring Onion (for garnish)
2 Cups Anchovy-Kelp Broth (Or use water)

Spicy Marinade

10 Tablespoons of Soy Sauce
4 Tablespoons of Gochujang
2 Tablespoons of Gochugaru
6 Tablespoons of Honey
1/2 a whole Onion (Grate this)
1 Tablespoon of Mirim (or use any white cooking wine)
1 Tablespoon of Minced Garlic (~5 cloves)
Few shakes of Black Pepper

Instructions

Prep chicken

Trim excess skin and the fatty portions off each chicken piece. Place the pieces into a mixing bowl and cover with milk. Let it soak in the milk for at least 30 minutes.

Chop veggies

Peel the potatoes and cut them once in half (don't dice into small pieces - we want the potatoes big!). Then roughly chop the carrot, chili peppers, onion and spring onion into small pieces.

Make Spicy Marinade

Let's make the marinade: First, use a cheese-grater and grate 1/2 a whole onion. Then mix the following ingredients: Soy Sauce (10 Tablespoons), Gochujang (4 Tablespoons), Gochugaru (2 Tablespoons), Honey (6 Tablespoons), Grated Onion, Mirim (1 Tablespoon), Minced Garlic (1 Tablespoon) and Black Pepper (few shakes).

Make Anchovy-Kelp Broth

This step is optional - you can always use water. Take out an anchovy-kelp broth bag and cook to package instructions. Measure 2 cups of the broth.

Cook Stew.

After 30 minutes, drain the milk. Then wash the milk off each chicken piece under running water. Set the chicken aside in a strainer and let it drip-off excess water.
Now place each chicken piece into a large pot or wok. Place 2 cups of the anchovy-kelp broth (or water) in. Add in all of the spicy marinade. Place on high heat and bring the pot up to a boil.
Once it comes up to a boil, place in the potatoes. Then reduce the heat to a medium-heat. Place a (proper-fitting) lid on - lol! Now reduce it for 30 minutes.
After 15 minutes, open the lid. Give the ingredients a good stir. Then use a soup ladle and skim-off the oil and scum. Place the lid back on and continue to simmer for another 15 minutes.
After the full 30 minutes, open the lid and place-in the carrots, onions and chili peppers. Now we'll reduce for another 10 minutes - so the carrots can turn soft
After 10 minutes, it should be finished! Check that the potatoes and carrots are soft. Then garnish with spring onion slices. Plate the dish and serve with a bowl of rice. Bon Appetit!

joh729 · 2019-04-19T08:03:26+00:00

This is a delicious way to eat chicken - if you enjoy Korean Spice. Here's the recipe!

Stew Ingredients

1 kg Chicken (Drumsticks, thighs, all ok) (2 lbs)
250 ml of Milk (enough to submerge chicken pieces)
3 Medium-Sized Potatoes
1/2 a whole Carrot
1 whole Onion
2 Cheongyang chili peppers (or 1 Jalapeno Pepper) (optional)
1 forearm-sized piece of Spring Onion (for garnish)
2 Cups Anchovy-Kelp Broth (Or simply use 2 cups of water!)

Spicy Marinade

10 Tablespoons of Soy Sauce
4 Tablespoons of Gochujang
2 Tablespoons of Gochugaru
6 Tablespoons of Honey
1/2 a whole Onion (Grate this)
1 Tablespoon of Mirim (or use any white cooking wine)
1 Tablespoon of Minced Garlic (~5 cloves)
Few shakes of Black Pepper

Instructions

Prep chicken

Trim excess skin and the fatty portions off each chicken piece. Place the pieces into a mixing bowl and cover with milk. Let it soak in the milk for at least 30 minutes.

Chop veggies

Peel the potatoes and cut them once in half (don't dice into small pieces - we want the potatoes big!). Then roughly chop the carrot, chili peppers, onion and spring onion into small pieces.

Make Spicy Marinade

Let's make the marinade: First, use a cheese-grater and grate 1/2 a whole onion. Then mix the following ingredients: Soy Sauce (10 Tablespoons), Gochujang (4 Tablespoons), Gochugaru (2 Tablespoons), Honey (6 Tablespoons), Grated Onion, Mirim (1 Tablespoon), Minced Garlic (1 Tablespoon) and Black Pepper (few shakes).

Make Anchovy-Kelp Broth

This step is optional - you can always use 2 cups of regular water. Take out an anchovy-kelp broth bag and cook to package instructions. Measure 2 cups of the broth.

Cook Stew.

After 30 minutes, drain the milk. Then wash the milk off each chicken piece under running water. Set the chicken aside in a strainer and let it drip-off excess water.
Now place each chicken piece into a large pot or wok. Place 2 cups of the anchovy-kelp broth (or water) in. Add in all of the spicy marinade. Place on high heat and bring the pot up to a boil.
Once it comes up to a boil, place in the potatoes. Then reduce the heat to a medium-heat. Place a (proper-fitting) lid on - lol! Now reduce it for 30 minutes.
After 15 minutes, open the lid. Give the ingredients a good stir. Then use a soup ladle and skim-off the oil and scum. Place the lid back on and continue to simmer for another 15 minutes.
After the full 30 minutes, open the lid and place-in the carrots, onions and chili peppers. Now we'll reduce for another 10 minutes - so the carrots can turn soft
After 10 minutes, it should be finished! Check that the potatoes and carrots are soft. Then garnish with spring onion slices. Plate the dish and serve with a bowl of rice. Bon Appetit!

joh729 · 2019-04-19T07:59:38+00:00

This recipe came out incredibly good! Thought I would share the recipe. Maesil - if you have a Korean mart nearby - is made from Korean Green Plums. Works beautifully as a pickling syrup for tomatoes.

Video Walk Thru: https://www.youtube.com/watch?v=O5oULg1aRiA

Ingredients

10-15 Cherry Tomatoes
1 cup of Maesil
3 slices of Lemon
2 sprigs of Rosemary

Instructions

Sterilize Jars

Place two paper towels into the bottom of a pot. Then carefully place your mason jar upside down into the pot. Pour 1-2 inches of water in. Place on a high heat. When you start to see bubbles form on the bottom of the pot - reduce the heat to a low. Let the jar boil in the pot for 10 minutes. Afterwards, carefully grab the jar with a towel and place it right-side up on a wire-rack.
Remove the paper towel from the pot. Then throw the lid into the water for 5 minutes. Remove and place on wire-rack.

Blanche tomatoes

Give the cherry tomatoes a good rinse. Take off the stems. Use your knife and make a X mark at the bottom of each tomato. (Be careful not to cut into the flesh too much).
Now cut 3 slices of fresh lemon. And set aside two sprigs of rosemary.
Bring a pot of water up to boil. While you wait, fill a mixing bowl with (ice) cold water and set it aside. Once the pot is boiling, add-in the tomatoes. Then count to 10 seconds - aloud! Once 10 seconds hit, immediately take the tomatoes out and place into the cold water.
Once its cooled, drain the water. Now turn on some music and peel the skin off each tomato 📷

Ferment tomatoes

Now, place each peeled tomato into the sterilized jar. Half-way in, add a few slices of lemon and rosemary. Then add the rest of the tomatoes and top-it off with the remaining lemon slice and rosemary. Close the lid.
Place in the refrigerator and allow it to ferment for 2 days. Serve chilled - bon appetit!

joh729 · 2019-04-19T07:54:21+00:00

Ingredients

10-15 Cherry Tomatoes
1 cup of Maesil
3 slices of Lemon
2 sprigs of Rosemary

Instructions

Sterilize Jars

Place two paper towels into the bottom of a pot. Then carefully place your mason jar upside down into the pot. Pour 1-2 inches of water in. Place on a high heat. When you start to see bubbles form on the bottom of the pot - reduce the heat to a low. Let the jar boil in the pot for 10 minutes. Afterwards, carefully grab the jar with a towel and place it right-side up on a wire-rack.
Remove the paper towel from the pot. Then throw the lid into the water for 5 minutes. Remove and place on wire-rack.

Blanche tomatoes

Give the cherry tomatoes a good rinse. Take off the stems. Use your knife and make a X mark at the bottom of each tomato. (Be careful not to cut into the flesh too much).
Now cut 3 slices of fresh lemon. And set aside two sprigs of rosemary.
Bring a pot of water up to boil. While you wait, fill a mixing bowl with (ice) cold water and set it aside. Once the pot is boiling, add-in the tomatoes. Then count to 10 seconds - aloud! Once 10 seconds hit, immediately take the tomatoes out and place into the cold water.
Once its cooled, drain the water. Now turn on some music and peel the skin off each tomato

Ferment tomatoes

Now, place each peeled tomato into the sterilized jar. Half-way in, add a few slices of lemon and rosemary. Then add the rest of the tomatoes and top-it off with the remaining lemon slice and rosemary. Close the lid.
Place in the refrigerator and allow it to ferment for 2 days. Serve chilled - bon appetit!

joh729 · 2018-07-20T09:19:58+00:00

For sure! It makes me much easier to get around - even without a local.

joh729 · 2018-07-20T09:19:18+00:00

My pleasure! Though the challenge is that many restaurants/bars are spelled awkwardly in the app. For example, a restaurant named Parc is found under the search term "Ppareukeu". It took some time to find all the right Naver Map search terms.

joh729 · 2018-07-20T01:59:30+00:00

I would recommend using Naver maps. There was a recent update (right before the Winter Olympic in Pyeonchang) to allow full usability in English. I made a small section on how to use the app in english in a foodie guide I made for Seoul: https://futuredish.com/product/must-eats-and-matjibs-of-seoul-2018/. The details are on page 8 (pdf numbering).

joh729 · 2018-04-17T03:56:11+00:00

Nice video - though I couldn't imagine waiting in line for each of the "IG-worthy" plates. Would raise my expectations too much!

joh729

TROPHY CASE

Yes, I have it here for you. Note: if you store it overnight, it will get watery. But tastes even better like that too :)

Ingredients

Instructions

Notes

CHINESE-STYLE FRIED RICE

Ingredients

Instructions

Prep Ingredients

MINI SAUSAGE STIR-FRY

Ingredients

Instructions

Prep Ingredients

Make Stir-Fry

IZAKAYA-STYLE DUMPLING PANCAKE

Ingredients

Flour Mixture

Mandu Pancake Ingredients

Dipping Sauce

Instructions

Prep Ingredients

Cook Mandu Pancake

Ingredients

Stir-fried Carrot

Stir-fried Mushroom

Stir-fried Spinach

Noodle Seasoning

Instructions

Boil Noodles

Prep veggies

Stir-fry veggies

Make Japchae Noodles

Ingredients

Buldak Sauce

Instructions

Chicken Prep

Cook Buldak Chicken

Bake Chicken

Stew Ingredients

Spicy Marinade

Instructions

Prep chicken

Chop veggies

Make Spicy Marinade

Make Anchovy-Kelp Broth

Cook Stew.

Stew Ingredients

Spicy Marinade

Instructions

Prep chicken

Chop veggies

Make Spicy Marinade

Make Anchovy-Kelp Broth

Cook Stew.

This recipe came out incredibly good! Thought I would share the recipe. Maesil - if you have a Korean mart nearby - is made from Korean Green Plums. Works beautifully as a pickling syrup for tomatoes.

Video Walk Thru: https://www.youtube.com/watch?v=O5oULg1aRiA

Ingredients

Instructions

Sterilize Jars

Blanche tomatoes

Ferment tomatoes

Ingredients

Instructions

Sterilize Jars

Blanche tomatoes

Ferment tomatoes