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The idea of putting some carbs in a bowl with meat and some sauce is pretty universal and found in cuisines around the world, but the Korean version - bulgogi with rice - is one of my favorites.

Preparing the steak sous vide also ensures tender and succulent bulgogi, no matter what cut of meat you use.

WHAT IS BULGOGI?

Bulgogi is a general term that literally means "fire meat." It's Korean barbecue at its most basic and usually involves beef that's thinly sliced, marinated, and then quickly sautéed or grilled over high heat.

Bulgogi has a complex flavor due to the marinade and sauce. Depending on who is making it and what goes into it, the finished dish can range from slightly sweet to very spicy.

WHY MAKE BULGOGI SOUS VIDE?

Classic bulgogi is made with thinly sliced steak cooked over high heat, but I've found that I like to cook my steak sous vide before searing it on the stovetop. This makes sure the meat is super tender and has lots of flavor.

Cooking the beef sous vide also allows you to use slightly cheaper cuts of steak (such as flank) and transform them into something that tastes more luxurious! This makes a tremendous difference in not only how you prep it, but how it tastes. The results are out-of-this-kitchen delicious.

WHAT'S THE BEST CUT OF BEEF FOR BULGOGI?

Honestly, there is no hard and fast rule when it comes to what cut of beef you should use for these bulgogi bowls. Something like a ribeye steak is what I would normally use if I'm slicing it very thin and cooking it on the stovetop, but sous vide allows for other options.

When I cook sous vide, I like flank steak because I can slice it a bit thicker and the results are very tender. It has a beefy flavor that balances well with the spicy sauce. Instead of tiny slivers like you sometimes see, you get tender seasoned slices of steak.

But you could also use a ribeye steak using the sous vide method, which would be a more traditional approach.

HOW TO COOK STEAK SOUS VIDE

The next decision is whether you should cook the steak whole or slice it before you cook it sous vide. Just for ease, I prefer to cook the steak whole, and then slice and quickly sear the meat with the sauce before serving.

Because the recipe calls for adding some soy sauce, ginger, garlic, sriracha, and brown sugar to the sous vide bag, the steak is very flavorful. The steak cooks in the marinade and absorbs all the flavors.

I like to cook the steak at 130°F. which is close to rare, but this allows you to sear the steak later on without overcooking it. You could also cook it in advance and then slice and sear the steak on another day for an even quicker meal!

THE OTHER INGREDIENTS FOR BULGOGI BOWLS

While the steak cooks, you can prepare the other ingredients for the bowl.

This should definitely involve a big bowl of rice and some kimchi. I also like some fresh herbs in my bowl and toasted sesame seeds. Some like to eat their bowls in separate components, but I like to mix everything together.

The sauce I give in this recipe is a basic Korean bulgogi sauce-it's a nice balance of sweet and spicy. Addictive stuff!

FINISHING THE BULGOGI BOWLS

When your steak is done, let it rest for a few minutes and then slice it as thinly as you like across the grain of the meat. This is very important, especially if you use flank steak; if you don't slice it against the grain, your slices will be very tough.

Add a drizzle of oil to a hot skillet and sear the meat very quickly. The steak is already cooked, so at this point, you're just adding some sear. When I do it, I don't really even flip the meat-it stays medium-rare on one side and gets a little sear on the other.

Add some sauce, quickly toss everything together, and move it right into the bowls! Stir-fried or steamed veggies make a good addition to this meal if you'd like a little more in your bowl.

MORE WEEKNIGHT SOUS VIDE RECIPES

NEW TO SOUS VIDE? START HERE

If you're new to sous vide, take a quick read through these intro posts:

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Sous Vide Beef Bulgogi Bowls Recipe | SimplyRecipes.com

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The idea of putting some carbs in a bowl with meat and some sauce is pretty universal and found in cuisines around the world, but the Korean version - bulgogi with rice - is one of my favorites. Preparing the steak sous vide also ensures tender and succulent bulgogi, no matter what cut of meat you use.

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Have you heard this one before? While many first time drinkers say that Kombucha has a distinct vinegar-like flavor, the taste buds of long-time drinkers are often recalibrated to barely register the tartness of properly fermented Kombucha.

However, if allowed to ferment aerobically for a long time (at least 30-60 days or more in a small batch), the resulting liquid will grow more and more sharply sour until it can rightly be classified as Kombucha Vinegar, almost definitely too sour a flavor for sipping by even the most iron-stomached of Kombucha connoisseurs.

If you brew Kombucha for any length of time, at some point you will forget about a batch or just end up leaving a few Kombucha mothers in fermented tea for longer than normal.

Don't worry, it's not ruined...In fact, it now has even more uses around the house and can help you brew up a quick batch of booch too!

What is Vinegar?

Vinegar has been in use as a flavoring agent, preservative and health tonic for over 10,000 years and can be fermented from nearly any sugar containing fruit. The word vinegar comes from the French "vin aigre," literally sour wine, and was likely discovered by accident when wine was allowed to go bad in the vat. Sour refers not only to the taste but to the fact that it is fermented.

Not unlike Kombucha, the naturally occurring sugars of the grapes, malt, rice or other base ingredient for the vinegar is fermented into alcohol by yeast. Then bacteria consume the alcohol and convert it to healthy acids including acetic acid. Kombucha, like vinegar, is an acetic acid ferment.

Vinegar is well known to have many uses: from treating wounds, to cleaning, to salad dressing, it's versatile and useful.

Kombucha Vinegar vs. Vinegar: Similar but Different

The typical drinkable Kombucha ferment contains about 1% acetic acid. Compare that to the average vinegar (apple cider or white), which is quite potent in its original state and is diluted to around 5% acetic acid, and it's clear that Kombucha is much less acidic and less concentrated.

Acetic acid, created by our bacteria the acetobacter, is responsible for Kombucha's "bite" as well as some benefits. Kombucha vinegar will range higher in acetic acid concentration than regular Kombucha depending on many factors including the time of ferment, amount of sugar, amount of culture used, etc. A typical Kombucha vinegar will contain around 2% acetic acid concentration.

In addition to being easier to drink and containing a wide variety of healthful acids and vitamins, what sets Kombucha apart from vinegar is gluconic acid. Gluconic acid is a highly effective chelator which pulls heavy metals and other toxins from the body. It also imparts a sweet/sour flavor and inhibits bitterness.

How to Make Kombucha Vinegar

If you don't already have some very old Kombucha fermenting away, Kombucha vinegar is easy to make. Simply allow a batch of Kombucha to ferment until all of the sugar is consumed; usually at least 6-10 weeks is needed. You will know that all the sugar has been converted when the Kombucha tastes really sour.

If you would like to ramp up the power of your vinegar, add 2 teaspoons per pint of vinegar to restart the fermentation process, giving it at least 2 weeks to ferment that sugar away. You can repeat this process as often as desired to increase the acidity of the brew.

Once it has turned to vinegar, you may choose to add herbs to steep in additional flavor. These can be left as long as desired, but in general we recommend straining out the herbs eventually to extend the life of the vinegar. Then use it according to the recipes below. You may already have a small amount of vinegar available in your .

For more about Kombucha Vinegar plus additional recipes, see page 256 of The Big Book of Kombucha .

Here are some of the most popular ways to use Kombucha vinegar:

1. Hair Wash/Tonic/Rinse

A beauty secret of many celebrities is to remove built-up residue from artificial products using a natural vinegar hair rinse . The acetic acid cuts through the gunk, stripping the dull hair and returning a natural sheen. Kombucha is gentler on the hair than vinegar but just as effective. Some use Kombucha as a hair tonic after every shampoo.

We use the Kombucha vinegar on our hair, diluted 50% with filtered water. After rinsing out the shampoo, we apply the Kombucha hair tonic straight to the scalp, starting with the top of my head and working down, squeezing out the excess and rinsing lightly. The aroma quickly dissipates as your hair dries. We like to add herbs for a nice aroma and hair beautifying benefits.

Kombucha Mamma Sez : " Kombucha Vinegar Hair Tonic makes a wonderfully unique gift for eco-minded friends and family. Fill a pretty recycled bottle, wrap with a special label and bow for a personalized, DIY gift sure to impress."

A growing number of people are moving away from chemical laden shampoos altogether by trying out the " No-Poo " lifestyle. Kombucha hair rinse is one option if you want to try "No-Poo", as it leaves hair soft, shiny, and controls oil.

RECIPES - Herbal Infusions for Hair Tonic

Check out the table below for a variety of herbs to use for different hair types and problems:

There are a couple of different ways to utilize the herbs. We usually add them straight to very old Kombucha, then let them sit for at least a few weeks, breaking down the plant and soaking up the herbal goodness. From there, strain out the flower pieces so they don't get stuck in hair. Once strained, store the hair tonic in a glass bottle in the shower.
**WARNING**
**USE CAUTION & YOUR BEST JUDGEMENT
WHEN STORING OR USING GLASS BOTTLES IN YOUR SHOWER OR TUB**
Another way to infuse the herbs is to steep them in a small amount of hot water for 2 hours or in cold filtered water for 48 hours. Strain and add the liquid to your Kombucha vinegar - this has the added benefit of diluting the old KT. A 50/50 Kombucha to water mix is a good starting point for experimentation.

2. Facial Toner

Vinegar used on the skin has a tonifying effect, inspiring cellular regeneration by stimulating the small capillaries under the skin. The weak acid gently dissolves the bonds that hold dead skin cells together and creates a mild, completely natural acid peel which exfoliates. Because Kombucha Vinegar is at a lower concentration than regular vinegar, this toner can be used daily if desired. Its mild antiseptic properties rebalance the skin's natural pH, preventing an imbalance of bacteria that can lead to acne.

Kombucha Mamma Sez : "Those with sensitive skin may find this treatment irritating. If you are concerned, test first on a small square of skin on your hand before applying to your face."

RECIPE - Lavender Rose Facial Toner

Add 1 Tbsp & 1 Tbsp to 2 cups of Kombucha vinegar. Allow to steep for 2 weeks. Strain flowers. Apply toner to cotton ball and gently swab face. May be used daily.

BONUS TIP
Regular drinkers of Kombucha report that drinking 4-8oz of KT daily helps curb sugar cravings, which in turn helps clear up acne from the inside!

3. Cleaning Fluid

Most commercially produced cleaners carry a skull and crossbones - if they are so toxic, then do you really want them on your countertops?

Vinegar has a long history as a cleaning fluid. Here are just a few of the ways in which you can use Kombucha vinegar in your household cleansing routine. For loads more cleaning tips, check out this site.

Use full strength in a spray bottle on all surfaces. Wipe clean with a soft cloth - no rinsing needed. Add a drop or two of tea tree oil or lavender oil for anti microbial properties and a pleasant scent.

Spray down showers and tubs to reduce soap scum.

Add ½ cup of Kombucha vinegar to the wash to brighten colors and soften clothes.

Remove mineral deposits from your coffee maker or dishwasher - run 1 cup of Kombucha vinegar through a cycle.

Add ½ Kombucha and ½ water to a bowl. Boil in microwave. Wipe microwave clean.

To keep the drain running - Pour baking soda down a drain, follow with Kombucha vinegar. When foaming stops, rinse with hot water. Repeat until clog is loosened.

Kombucha Mamma Sez : " The added benefit to having Kombucha hair tonic in the shower is that you can also use it to keep the shower fresh and mildew free."

4. Salad Dressing

Kombucha vinegar can be infused with any number of herbs, garlic or savory spices to create unique, flavorful dressings. Greens are often bitter - adding salt makes the greens taste more palatable. Several vitamins found in vegetables are fat soluble so the olive oil aids in delivering them to the body. Plus you get a small dose of beneficial bacteria to help digest your food more efficiently.

Add your favorite herbs to old Kombucha. Allow to infuse for 2 weeks. Strain and combine with your favorite oil, salt and spices.

RECIPE - Hannah's Mustard Vinaigrette
Ingredients

½ cup of old Kombucha

2 Tb of rosemary, oregano, sage, parsley and mint - fresh herbs, chopped fine

1 tsp ground mustard

1 clove garlic (or 1 tsp garlic powder)

Instructions
After the herbs have infused then combine ¼ cup of Kombucha vinegar with ¾ cup of extra virgin olive oil, 1 tsp ground mustard, 1 tsp garlic powder (or 1 clove of fresh garlic finely chopped), salt & pepper to taste. If the mixture is too tart, add a pinch of sugar. Whisk all ingredients together until combined. Pour over salad.

Kombucha Mamma Sez : "This Kombucha Vinaigrette Recipe from my friend Jenny at Nourished Kitchen is another great option. I love the beets and walnuts in her simple but delicious salad."

5. Marinade

Marinades not only add flavor to meat or tofu dishes but also break down the meats tough fibers. Weak acids like lemon juice, vinegar or wine work best at accomplishing both of these tasks. For less expensive cuts of meat that are known to be tougher, marinating is essential.

Beef and tougher cuts can be marinated for several hours or overnight. For tender meats like pork, only a few hours is needed. I use Kombucha vinegar when I brine a chicken for roasting.

RECIPE - Kombucha Chicken Brine for Roast Whole Chicken

We like to get whole organic, free range chicken at the local co-op. Kombucha Brine can help produce a moist, juicy bird every time.
Ingredients

One orange, Two limes, One lemon - cut in half & juiced

1 cup of quality sea salt

1 cup of Kombucha vinegar

2 T sugar

sprigs of rosemary, thyme, oregano, lavender

Herb butter
Chop fresh herbs - rosemary, thyme, oregano and combine with ½ cup of softened butter. Apply liberally to exterior of chicken after brining for delicious flavor and crispy skin.

Instructions

Add the whole chicken to a deep pot or bowl. Cover the chicken with filtered or fresh water. Add all ingredients. Make sure the chicken remains submerged in the liquid. Store in the fridge overnight.

Preheat the oven to 350 F. Drain liquid from the chicken. Rinse chicken and pat dry. Gently loosen the skin of the chicken using your fingers. Insert pieces of garlic and herbed butter/ghee/coconut oil under the skin. Place in roasting pan and bake for 30 minutes. Every 10 minutes, baste the chicken with herb butter. Broil on high for 2-3 minutes to crisp up the skin. Remove from oven when thermometer reads 165 F and juices run clear.

What is your favorite use for Kombucha vinegar?
Leave a comment below!

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Kombucha Vinegar: How to Make it & Top 5 Uses - Kombucha Kamp

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Have you heard this one before? While many first time drinkers say that Kombucha has a distinct vinegar-like flavor, the taste buds of long-time drinkers are often recalibrated to barely register the tartness of properly fermented Kombucha.

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The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where our staffers talk you through the process of making the dishes and drinks that they can make with their eyes closed.
I'm always impressed with some of the culinary creations my colleagues manage to cook when they're sick. Garlic broth is practically a religion in these parts, and while it's not a difficult dish to make by any means, it always feels beyond my capacity when I'm laid up-plus, I never seem to have fresh herbs on hand when I'm moping around with a box of tissues glued to my left hand. So when sickness saps all will and ambition, I rely on something even easier when I muster the energy to drag myself to the stove: a congee-like rice porridge that is soothing, nourishing, and requires the absolute minimum of physical exertion.

First, I combine about 1 cup of whatever white rice I have in my pantry with around 5 cups of water (or stock if you've got it!) and a star anise pod. (I always have a stash of star anise handy for this purpose, but if you don't, no big deal-the porridge will still be delicious without it.) You're using way more liquid here than you would if you were making a fluffy pot of rice. I bring the whole thing to a boil, drop it to a simmer, and cook, stirring every once in a while, until the rice is essentially mush-I want the grains of rice to almost dissolve to create a thick, starchy porridge. The end product should be soupy. When I taste a few grains and the consistency reminds me of thin oatmeal, I know it's ready. This usually takes anywhere from 20 to 40 minutes, depending on the type of rice I used, and whether I was paying attention to the heat under the pot, and whether or not I have any real sense of time in my compromised state.

Then I spoon the porridge into a bowl and add about a teaspoon each of fish sauce and soy sauce, then taste and add more of either until the rice reaches my desired level of salt and umami; I find that I sometimes need to add a lot if my nose is stuffed and my palate is shot. I usually just stop there-I'm sick after all!-but a pile of sliced scallions mixed in is a welcome addition, as is some chile oil if I need to sweat it out a bit. This porridge is a blank canvas, soothing on its own but open to whatever embellishment I have strength for.

Pairs best with a cool side of Nyquil, an old, extra-soft sweatshirt, and eight episodes of 30 Rock. Get well soon!

If you're feeling slightly more ambitious, this soup should do the trick:

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The 4-Ingredient Rice Porridge I Make When I'm Too Sick to Cook

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The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple , a column where our staffers talk you through the process of making the dishes and drinks that they can make with their eyes closed.

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диета зоната

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рецепти за зоната

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зонови рецепти

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Зелен фасул на фурна | Рецепти по Зоната

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Зелен фасул на фурна - много вкусна, и перфектно балансирана рецепта за правилен престой в Зоната

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Once I got an email from a Bon Appétit reader who said her husband is a picky eater, and listed all of his likes and dislikes. He likes vegetables, in small amounts, but NO GREEN BEANS. Of all things. Green beans! I'm going to venture he was traumatized by canned ones microwaved with margarine and iodized salt like the ones I grew up with. Or frozen ones, steamed to flavorless mush, also probably in the microwave. Green beans have had some rough times in the efficiency era. So I sent the reader some green-bean-less recipes, and hoped for the best. But we really needed Chris Morocco to help us rebrand* weeknight green beans. Help us, Chris!

And he did, because Chris Morocco is a professional. Maybe you've had Gan Bian Si Ji Dou before, or can recognize those wrinkly-wonderful green beans by sight from across a crowded dining room. That Sichuan dish of dry-fried string beans, Sichuan peppercorns, chiles, ginger, garlic, and maybe some pickles (among other variations), inspired Chris's recipe, which replicates that texture, with otherwise pared-down ingredients. The goal was to fry beans that end up concentrated with flavor and this blistered, almost crunchy texture that is, to your brain, potato chips. YUM.

Let's make them together, through words.

Heat oil in a cast iron pan until it's shimmering, then add a ton of green beans that you've hopefully dried completely, otherwise you're in for SplatterTime. Let them brown, almost like you're making ground meat, for around three minutes, no touching. Turn them with tongs to brown the other side, then the other side, and then the other side...well you get what I mean. They're round, do your best. Get them wrinkly and blistered to near-burnt. Flavor arrives in the final minute.

The final minute!!!

This is when you add six sliced garlic cloves, a handful of capers, salt, and red pepper flakes. That simple combo will bring you a slap of flavor. Yeah, it slaps. The garlic will brown quickly, like a minute, and-hurry!-transfer everything to a bowl before it burns. Once you're eating them all, with your fingers, you'll realize that you can follow this recipe with any otherwise traumatically blah weeknight green you've been avoiding. Brussels sprouts, broccoli, all of those vegetables called out in cartoons when kids won't finish their plates. Give 'em another go!

Get the recipe:

*Let us help YOU rebrand a vegetable for a quarter of the price of any advertising firm. Email staff.bonappetit@gmail.com with your sad vegetable inquiry!

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The Blistered, Garlicky Green Beans You'll Want to Eat Like Fries

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Once I got an email from a Bon Appétit reader who said her husband is a picky eater, and listed all of his likes and dislikes. He likes vegetables, in small amounts, but NO GREEN BEANS. Of all things. Green beans!

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Brown Rice Mujadarra with Mixed Herbs Recipe

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This mujadara is perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.

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* Kırmızı Mercİmek Çorbası *

Smooth, spicy, and nutritious, Turkish Red Lentil Soup is simple to make and is best served with a squeeze of lemon and drizzle of paprika-infused oil.

A soup course is regularly present at the beginning of most Turkish meals and this red lentil soup is perhaps the most favored. It's quick to make, cheap, and filling. A wonderful all-purpose soup, it is great any time of the year and is also a wonderful soup to feed to those who are sick. I remember my mom making a version of this soup almost on a weekly basis when I was younger...and she still makes it to this day! For this version, I'm following classic Turkish preparation and seasonings: onion, cumin, mint, and pepper. If you always keep red lentils in your pantry (you should!), you'll always be able to make this perfect last-minute dish.

Unlike green or brown lentils, red lentils break down very easily when cooked and transform into a creamy texture when blended. This soup can be made as smooth as you like; just keep blending for a silky consistency or, instead, blend briefly for more texture. For a chunkier-textured lentil soup check out my more heavily spiced Middle Eastern Green Lentil Soup recipe.

Be sure to make the super simple paprika oil; it adds a beautiful pop of color in presentation and an earthy depth of flavor. To serve this soup, drizzle a teaspoon or so of the paprika oil on each bowl along with a squeeze of lemon and an extra sprinkle of mint or red pepper.

1 cup red lentils

2 Tablespoons olive oil

1 large onion, finely diced

1 large carrot, diced

1 heaping Tablespoon tomato paste

2 teaspoons cumin

1 teaspoon paprika

½ teaspoon dried mint

½ teaspoon thyme or oregano

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (Turkish pul biber is great if you can get it)

8 cups water

4 teaspoons vegetable broth powder, or replace 4 cups of the water with 4 cups of a prepared vegetable broth

½ teaspoon sea salt (or more to taste, depends on the saltiness of your broth)

3 Tablespoons olive oil

1½ teaspoons paprika

¼ teaspoon red pepper flakes

1. Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.

2. In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for 3 minutes. Add the carrots and sauté for another 3 minutes.

3. Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper and sauté for 10 seconds to bloom the spices. Immediately add the lentils, water, broth, and salt. Bring the soup to a boil.

4. After it has come to a boil, reduce heat to medium, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.

5. In the meanwhile make the paprika oil by swirling together the olive oil, paprika, and red pepper in a small sauce pan over medium heat. The moment you see the paprika starting to bubble, remove the pan from the heat. It's done.

6. After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.

7. Serve the soup with a drizzle of paprika oil, wedges of lemon, and extra mint and red pepper for everyone to customize to their taste.

Filed Under: Gluten-Free, Legumes, Soup

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Turkish Red Lentil Soup | Lands & Flavors

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Smooth, spicy, and nutritious, Turkish Red Lentil Soup is simple to make and is best served with a squeeze of lemon and drizzle of paprika-infused oil. A soup course is regularly present at the beginning of most Turkish meals and this red lentil soup is perhaps the most favored.

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This Apple Dutch Baby recipe will be fabulously puffed when it comes out, and you'll enjoy hearing the oohs and aahs before it deflates.

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Is there any time of day when a pancake isn't welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn't think so.

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No doubt about it, six tablespoons of cayenne is a lot, but thats what Hattie Bs considers medium for a Nashville Style Hot Chicken recipe.

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I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.

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Tempura Vegetables and/or Shrimp Recipe | The Food Lab

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Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating. To achieve this takes just a little more care than other types of batter.

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Just like with chicken and steak, a sausage cooked sous vide can be held for a long time, but not indefinitely. As you begin to hold the meat for longer than around 4 hours or so, it'll start to take on a mushy, mealy texture. I recommend cooking sausages between 45 minutes and 4 hours.

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Hi guys!

How are you doing?! Hope everything is fine with you all...

It's been a crazy week for me!!

I filmed this Chashu Bento Box recipe a long ago and plan to publish last week, but didn't get a chance to do so!

Is anybody as excited as I am about this Chashu Bento Box recipe?

It is so divine, delicious... as soon as you put this chashu in your mouth.. you will be in heaven.

Trust me, when you bring this Chashu Bento Box to work or school, everybody wish they were you!! lol!

Jacob (my hubby) and I had this Chashu Bento Box while we're traveling in a bullet train in Japan. We also had chicken teriyaki bento box too, that was delicious as well! If you'd like to know how to make chicken teriyaki, check out my recipe!

Chicken Teriyaki Recipe : Teriyaki Sauce Recipe

Chicken teriyaki also a fantastic idea for a bento box!!

But today, let's make Chashu Bento Box!

Chashu is Japanese pronunciation of Chinese BBQ pork, AKA Char Siu.

But this cooking method is more of brazing than BBQing or roasting, which makes it easier to try at home!

We all start from pork belly.

You can also use pork shoulder, it will work fine. Though, pork belly works the best for this recipe, since it's evenly layered with fat & meat.

Start searing the pork belly in a dutch oven or thick bottom pot with some oil. We're going to tap out all the oil later, so no worries how much fat this recipe contains! lol

The oil only will help the pork to lose their own fat and melt down to the pot.

While the pork is searing (it takes a few minutes), it's the perfect time to prepare your fragrance veggies & mix up sauces!

Cut up a bulb of garlic into half, slice some ginger and wash & cut leek into large size chunks.

Then combine water, soy sauce (No light soy sauce here! We want nice and dark color at the end!), sake, mirin and honey then mix well until honey has dissolved all the way to the liquid.

We could use sugar, but I found the honey makes it more shinier sauce and beautiful flavor more than just sweetness.

Now, tap out all the excess oil and fat from the pot with paper towel.

Make sure to use a tongs, not with your hand! Safety first!!

When the bottom of the pot is dry, now add all the garlic, ginger, leek and pour the sauce mixture.

Stir around so the pork belly will braised and soak up the the sauce evenly.

Cover with a lid slightly tilted to have a crack so this way, a bit of hot air can be escape.

Bring it to boil over high heat and let it keep hard boil for 20 minutes. Then reduce heat to medium and simmer for 30 minutes.

Move the pork around here and there so it will have even beautiful grown color.

Meanwhile, cook your rice, boil egg and cut green onion for garnish.

I like to slice green onion super duper thin and long and soak in ice cold water. This way the green onion will curl up really nicely. You can just simply chop the green onion too.

When the pork is done, you will see a beautiful thick sauce simmering and the pork is tender.

Remove the pork from the pot and let it cool slightly before slice.

Place warm cooked rice in a bento box and pour 3 to 4 Tablespoons of the sauce from the pot on top of the rice.

This is the bento box I'm using in this recipe! It comes in 2 different shapes & 3 different colors!

Slice the pork belly chashu into bite sizes.

Place on top of the rice and drizzle more sauce right on top.

Place boiled egg in the corner of the bento box and top with sliced green onion.

Make sure to tap out excess water on paper towel from green onion!

Enjoy!

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Chashu Bento Box Recipe & Video - Seonkyoung Longest

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Is anybody as excited as I am about this Chashu Bento Box recipe? It is so divine, delicious... you will be in heaven. I had this Chashu Bento Box while we're traveling in a bullet train in Japan. Chashu is Japanese pronunciation of Chinese BBQ pork, AKA Char Siu.

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Hey you guys! Long time no see!!!

Some of you who are following me on YouTube, Facebook and Instagram probably know that I've been quite hectic and busy with my personal life because of moving, new project... like a new restaurant... Yes! I said restaurant!

Ok, we will talk about that later because today is all about Bun Rieu, Vietnamese Crab Noodle Soup!

My dear friend Be, (who showed us how to make Bun Bo Hue a while ago!) she shared her recipe for Bun Rieu with us!

We had so much fun filming this recipe together, thank you so much for Be for showing us this amazing Bun Rieu Recipe!!

Let's get start cooking! First thing is first, we need to prepare noodles! It's very important to cook and dry the noodles, it's very authentic way to prepare Vietnamese noodle dish. When the noodle is cooked and dried, it soaks up all the delicious flavor we pour over.

You can find these style rice stick vermicelli at your local Asian grocery stores or online.

Cook the noodles in boiling water by following the directions of the package you are using. When done cooking, drain and rinse under running cold water to remove excess starch. Drain completely and set aside.

Fluff up the noodles a few times until ready to serve.

Bring a large pot of water to boil, enough to cover pork riblets. Add pork riblets and par boil for 5 minutes then drain and wash under running cold water. This way we can remove all the residues and unwanted blood from the bones for a clean broth.

Add par boiled pork riblets and 8 qt cold water (32 cups) into a large pot along with 1 cup dried shrimp, 2 tsp salt and 1 Tbsp rock sugar. Bring it boil then reduce heat to medium and simmer for 40 to 50 minutes.

If you want to make a short cut, you can use 3 Large (49.5 oz) cans of chicken broth plus 1 can (49.5 oz) of water instead of pork riblets to make broth.

Meanwhile, let's make crab mixture and sautéed tomatoes.
The main ingredients for the crab mixture is lump crab meat and jared crab paste with soya bean oil.

Be is highly recommend the brand showing above, because of the ingredients ratio. This brand might be 1 to 2 dollar more than other brands, but it has 60% crab. (compare to other brand, its like 28% crab) So you are pretty much get what you pay for. I wasn't lucky enough to find that brand online, but you can always check out your local Asian grocery store!

Reserve the oil and add only the crab meat part from the paste. Now add rest of ingredients which is ground pork, pasty chopped shrimp, eggs and black pepper.

Combine all together in a large mixing bowl and set aside.

To make the sautéed tomato, heat a large skillet over medium high heat then add remaining oil from the crab paste and shallot. Sauté for 1 minute then add garlic. Sauté for 30 seconds to 45 seconds then add tomatoes, salt, sugar and black pepper. Sauté for 2 to 3 minutes, tomatoes should be still nice and firm. Set aside.

Back to the broth, let's add Bun Rieu seasoning if you are using and fish sauce. Taste if the seasoning is right for you, if not add more fish sauce, 1 teaspoon at a time.

Now, increase heat to medium high and add crab mixture (1 large scoop at a time), sautéed tomatoes and fried tofu into the soup.

We used this hallow fried tofu, so it will soak up all the soup! Yummy!!

Bring back to boil and keep cooking until the crab mixture is floats on the surface. Then continue to cook 2 to 3 more minutes. Remove from heat and it's ready to serve!

* If you have time, after done cooking the soup with the crab mixture, let it sit for 1 to 2 hours so the crab flavor will melt into the soup.

Let's assemble Bun Rieu! In a serving bowl, arrange cooked noodles then ladle over the soup with pork riblets, crab, tomatoes and tofu. Serve with all the garnishes together, so everyone can costumes their own bowl as they wish to have!

Add blood cubes to your taste! It's very popular addition to Bun Rieu!

How to prepare blood cube, please check out Bun Bo Hue Recipe!

Bún bò Huế Vietnamese Spicy Beef Noodles Soup Recipe & Video

Enjoy!

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The BEST Bun Rieu, Vietnamese Crab Noodle Soup Recipe & Video - Seonkyoung Longest

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today is all about Bun Rieu, Vietnamese Crab Noodle Soup! My dear friend Be, (who showed us how to make Bun Bo Hue a while ago!) she shared her recipe for Bun Rieu with us! Thank you so much for Be for showing us this amazing Bun Rieu Recipe!!

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Add the cubed potatoes, and cook, stirring often, for three minutes. Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium. Cook at a steady simmer, stirring occasionally, until the potatoes are starting to become tender, and the oil starts to separate from the sauce, about 12 minutes. You may need to turn the heat down to low to keep it from boiling.

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Potato and Pea Curry (Aloo Matar) Recipe

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Add the cubed potatoes, and cook, stirring often, for three minutes. Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium.

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This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days. It calls for a large amount of paprika, but it serves as a base flavor for the stew and gives it a deep red color and smoky aroma.

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перфектните картофени кюфтета на фурна

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Перфектните картофени кюфтета на фурна (ВИДЕО)

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Перфектните картофени кюфтета са ароматни, със сос и приготвени на фурна. Вижте как - Перфектните картофени кюфтета на фурна - изпитана рецепта. Как да приготв...

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Hi guys!

I've shared a couple of Jjajangmyun recipes with you, but today's one is very special!

It's GIANT and honestly, the best jjajangmyun I've ever made!!!

Quite old style, yet really the BEST!!!

This jjajangmyun recipe including seafood but you can skip it if you prefer.

First, let's blench our frozen seafood. Obviously, if you can use fresh seafood, that will be the best but frozen works fine as well!

Blench the seafood in boiling water for 15 to 30 second then drain and rice under cold water. Drain completely and set aside.

Next, cut all the veggies! When we start cooking, it will be FAST!

Chopp garlic, ginger and green onions. Large cube onion and zucchini.

I also small cubed my pork shoulder!

All the ingredients are ready to rock and roll, let's start cooking!

Heat a large wok or a skillet over high heat and add cooking oil. Swirl to coat.

When the oil it hot, add pork and stir fry for 3 to 4 minutes or until the pork is cooked 3/4 way and the edges are brown.

Add chopped garlic, ginger and green onion. Stir fry for 1 to 2 minutes so the beautiful aroma will melt in to the oil.

Splash soy sauce around the edge of the wok, not direct into the pork. This way the soy sauce will slightly burn and it will create amazing umami flavor.

Add cubed onion and zucchini. Stir fry for 1 minute to coat the vegetables evenly with the deliciousness we created!

Add yellow bean paste, black bean paste, oyster sauce, sugar and prepared seafood then stir fry away until everything is combined. The sauce should be already saucy texture from the moisture form the vegetables.

You can find Chinese yellow bean paste and black bean paste (for this recipe you will need roasted one!) easily in Asian/Korean grocery store and online! Tap the picture above to check it out!

When the sauce starts boiling, add chicken stock and prepared seafood then bring back to hard boil and let it keep boil for 2 to 3 minutes.

Add cornstarch and water mixture into wok and stir immediately. Turn off the heat and keep it warm.

Meanwhile, boil a pot of water to cook noodles. Cook the noodles by following the directions of the package you are using then rinse under warm water and drain.

If you can find fresh noodles from Asian/Korean grocery store that would be great but don't worry- you can also use dried udon noodles, that works amazing too!

I've tried dried udon noodles on my vegan jjajangmyun recipe, it was perfect!

Vegan Jjajangmyeon Recipe & Video

Place the noodles on a serving plate and pour the sauce all over on top of the noodles. Garnish with julienne cucumber and it's ready to serve!

Make sure to mix everything together before dig in!!!

Enjoy!

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Giant Jjajangmyun Recipe & Video - Seonkyoung Longest

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I've shared a couple of Jjajangmyun recipes with you, but today's one is very special! It's GIANT and honestly, the best jjajangmyun I've ever made!!! Quite old style, yet really the BEST!!! This jjajangmyun recipe including seafood but you can skip it if you prefer.

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The best chicken soup is homemade, yet so fast and easy, you can throw it together even when you’re not feeling 100%.

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Nicely spicy

We liked this, but there was too much liquid. Everything went well until the final step. I put the chicken back in and it looked like it was doing the back stroke. I cooked it for more than 5 min, hop ing it would thicken up and look like the photo, but that never happened. I had to use a slotted spoon to drain off the excess liquid when I served it. I'll make it again, but will drain the diced tomatoes before adding them to the pan.

Campbell's Kitchen

We're sorry the recipe did not meet your expectations, and we are not sure why you experienced excess liquid. We will have our test kitchen team have a look at the recipe to see what might have caused the watery consistency you experienced.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it's posted by sending you an email.

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Nicely spicy We liked this, but there was too much liquid. Everything went well until the final step. I put the chicken back in and it looked like it was doing the back stroke. I cooked it for more than 5 min, hop ing it would thicken up and look like the photo, but that never happened.

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A quintessential Roman pasta dish finally gets the respect and attention it deserves.

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The strategy in this easy recipe for pickled red onions is (as one astute reviewer noted) pretty much just "mix everything together and wait." One more boon for the recipe? It's entirely made up of pantry staples. The pickling liquid is just a mix of water, salt, sugar, and vinegar-we've opted for apple cider, but white wine vinegar, red wine vinegar, sherry vinegar, or rice vinegar would all be fine.

Similarly, you can consider this a blueprint for flavoring these onions however you see fit: Switch out the sweetener for maple syrup or honey, add in ½ tsp. crushed black peppercorns, coriander, or red pepper flakes, or toss in a smashed garlic clove or a few sprigs of thyme or oregano. For the prettiest pickles, slice your onions vertically to keep the slivers relatively equal in size.

After letting your quick-pickled red onions sit for at least an hour to soften and marinate, drain them (or store them in their liquid, in the refrigerator for up to two weeks), and then put them to good use brightening up a juicy pile of ribs, sub them into your favorite breakfast sandwich, or scatter them atop a lunchtime grain bowl. They might be simple to make, but these pickled red onions have layers.

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Make a batch of these easy, fast pickled red onions, and use them on everything you're eating. They're the ideal condiment for tacos, grain bowls, and more.

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This soup recipe was a long time coming! Over the years, I made some lackluster lentil soups that never saw the light of day on this website. No vegetarian food blog would be complete without a proper lentil soup, though, so I perfected one of my own.

Here it is. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It's seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it's the best lentil soup I've ever had.

The original title of this recipe was "Spiced Vegan Lentil Soup," which is accurate, but a mouthful. With over 500 five-star reviews, I think it's safe to call this the Best Lentil Soup. Period.

Whether you're looking to lighten up your meals or warm up with a steaming bowl of soup, this healthy lentil soup recipe is for you! It's one of my all-time favorites and I hope it becomes a staple in your kitchen as well.

How to Make the Best Lentil Soup
Five reasons to love this recipe:

1. The recipe calls for seasonal vegetables and affordable pantry ingredients, but tastes gourmet.

2. This lentil soup has an amazing hearty texture that's lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. It's like magic.

3. This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion. Lentils are rich in protein, fiber, iron and folate.

4. Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.

5. This soup freezes and defrosts well. Make soup now and enjoy it later!

Watch how to make lentil soup

Please let me know how this lentil soup turns out for you in the comments. I'm always so eager to hear from you.

If you love this soup, check out my hearty vegetarian chili, favorite black bean soup and pinto posole. You can check out all my soup and stew recipes here.

Don't miss my lentil minestrone recipe in my cookbook -if you're a fan of this soup, you're going to love it.

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Best Lentil Soup

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&rtrif; Categories &rtrif; Ingredients budget friendly, carrots, collard greens, curry, kale, lemon, lentils dairy free, easy weeknight dinners, egg free, fall, favorites, gluten free, Lebanese, main dishes, Mediterranean, nut free, pack for lunch, pantry friendly, recipes, soups and stews, soy free, vegan, winter

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Best Lentil Soup Recipe - Cookie and Kate

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This soup recipe was a long time coming! Over the years, I made some lackluster lentil soups that never saw the light of day on this website. No vegetarian food blog would be complete without a proper lentil soup, though, so I perfected one of my own. Here it is.