Main

• 350g / 12 ounces Korean rice cakes, separated

• 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces

• 2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe

• 60g / 2 ounces onion, thinly sliced

Tteokbokki sauce (Mix these in a bowl)

• 3 Tbsp gochujang (Korean chili paste)

• 1 1/2 Tbsp raw sugar

• 1 Tbsp soy sauce

• 1 tsp minced garlic

• 1 tsp gochugaru (Korean chili flakes)

Garnish

• 1 tsp roasted sesame seeds

• 1 tsp sesame oil

• 1 stalk green onion, finely chopped

*1 Tbsp = 15 ml, 1 Cup = 250 ml

• 2 tbsp of granulated sugar

• A pinch of baking soda

• Cooking spray

1. Prepare a small baking sheet lined with parchment paper.

2. Add the sugar to a large ladle or small nonstick skillet. Place the ladle or skillet over a medium flame, and stir the sugar with chopsticks until it begins to melt (approximately 2 minutes).

3. Once the sugar has melted and turned amber in color, remove the ladle/skillet from the flame and immediately stir in a pinch of baking powder. Keep stirring until it is mixed well and the candy has gotten a light brown color.

4. Pour the mixture onto the baking sheet in circles. You can make around 2 candies with this recipe. Spray a spatula with cooking spray and softly press the circle until the candy is around 0.5cm thick. 

5. Use a cookie cutter to softly press in the desired shape. Caution: do not press the cookie cutter all the way down, but press it lightly on the top. Let cool and serve.

Recipe credit: https://www.gastrotourseoul.com/dalgona/#:~:text=fine%20dining%20restaurants-,History%20of%20Dalgona,void%20by%20making%20dalgona%20candy

Recipe: 

Recipe list credits to Atulya Bhakti (10 servings)

Atulya Bhakti’s recipe and cooking video

1. Gim specific for making kimbap (Dried Seaweed; if the gim is too big, cut it into half)

2. Steamed Sticky Rice

3. Ham (alternatively spam)

4. Crab Sticks

5. Eggs

6. Carrot 

7. Cucumber

8. Yellow Radish (Probably Not Easy to Find)

NOTE: Since This is a Mini Kimbap, out of the six last ingredients (the first two are compulsory), add three. Ex) Ham, Eggs, Carrot

• Sprite

• Strawberry milk

• Any type of fruit, but at least 3 (Watermelon is a must!)

• Ice

Making hwachae 

Hwachae is not only simple to make but also easily customizable: there isn’t really a rigid recipe, so just add whatever you like :)

1. Prepare your fruits. Cut them into pieces that are easy to eat in one bite.

2. Pour the sprite and milk in a bowl you’ve prepared.

3. Add ice.

4. Add fruit.

5. Done :)

Songpyeon's crescent-shaped rice cake symbolizes the desire for growth and prosperity, with its shape representing a half-moon that signifies potential and future fulfillment. Songpyeon is often made by families, especially by women and children, with a belief that the person who makes the prettiest rice cakes will have beautiful children or future success.

Songpyeon is typically filled with a variety of ingredients that reflect seasonal harvests and regional preferences, such as: Sesame seeds and honey, Sweetened red bean paste, Chestnuts, Mung beans, Jujubes or other fruits and nuts.

Songpyeon is usually steamed on a bed of pine needles, which gives the rice cakes a fresh, piney fragrance while also helping to prevent sticking. ("Song" means pine trees!)

Recipe for Songpyeon

Ingredients:

• 2 cups of glutinous rice flour

• ½ teaspoon salt

• ¾ cup hot water (adjust as needed)

• Pine needles (optional)

Filling options (choose as preferred):

1. Sesame seeds (¼ cup), honey (1 tablespoon), and a pinch of salt

2. Sweetened red bean paste (available in stores or homemade)

3. Chestnut paste (boiled and mashed with honey)

Steps:

1. Prepare the dough:

   • In a large bowl, mix the glutinous rice flour with salt.

   • Gradually add hot water and knead the mixture until it forms a smooth, elastic dough. If the dough is too dry, add a little more water.

   • Divide the dough into small balls (about the size of a golf ball).

2. Prepare the filling:

   • For sesame-honey filling: Lightly toast the sesame seeds and then grind them. Mix with honey and a pinch of salt.

   • For chestnut filling: Boil the chestnuts until soft, peel, and mash with honey.

   • For red bean paste: You can use store-bought sweetened red bean paste or prepare it by boiling red beans, mashing them, and mixing with sugar.

3. Shape the songpyeon:

   • Flatten each dough ball into a small disc.

   • Place a small spoonful of your chosen filling in the center of the disc.

   • Fold the dough over the filling and pinch the edges together to form a crescent shape. Make sure to seal the edges tightly to prevent the filling from spilling out.

4. Steam the songpyeon:

   • Place the pine needles on the bottom of a steamer (optional, but adds a nice aroma).

   • Arrange the shaped songpyeon on top of the pine needles, making sure they don’t touch each other.

   • Steam for about 20 minutes over medium heat.

5. Cool and serve:

   • Once steamed, rinse the songpyeon briefly in cold water to make them shiny and prevent sticking.

   • Lightly brush with sesame oil for extra flavor and serve!

Enjoy this traditional treat during Chuseok or any special occasion!

You will need :

-2 cucumber 🥒

-5-6 tomato🍅

-2 carrot🥕

-1/2 onion

-4 lime/lemon🍋

-800g tuna 🐟 (red or white)

-Salt🧂

-peper

-400l coconut milk🥥

First you cut your fish in cubes ( not too thick , not too thin ) put it in a bowl and save it for later.

You cut your veggies also in cubes ( thicker then the fish ) tomato, cucumber, carrot, onion and put it aside.

After all , take a bigger bowl and combine everything together, put some salt , peper , coconut milk and at the very end add the lime/lemon.

Why we put the lime at the end?

It is because it cook the fish and we dont all like it like that so when it’s all mixed very well now you can add the lime juice and serve yourself.

Eat it with a bowl of hot rice and enjoy

Kaikai maitai

For our famous « Pai-banane » a well loved snack in Tahiti,let’s start with the banana cream :

1. Take a saucepan and cut up 6 bananas , placing them into the pan.

   
   

2. Add one tablespoon 🥄 of sugar, 20 ml of water 💧, and a few drops of vanilla extract.

3. Cook the mixture in the saucepan, mashing and stiring the bananas as they cook. ‼️

4. Once the mixture is transfered into a bowl , mash the bananas again , add a sprinkle of cinnamon , and stir. 🔁

The banana cream is ready !! ✔️

—> Next for the Dough :

1. Combine 100g of self-rising flour

   with 100g of plain flour.

2. Add 60g of butter 🧈

   and then 6cl of water💧

3. Mix with your hands until

   you get a smooth dough. ✋🏼🤚🏼

Once the dough is ready ,

shape it just like me in the video. 👩🏻‍🍳

4. Brush the top of each pai

   with a beaten egg. 🥚

Finally, bake at 180*C for 20minutes

until it’s golden. ⏲️

Enjoy!!🇵🇫

Hello! im Hautea ^^ and for my dish i wanted to share with you our iconic “Po’e mei’a”  so basically the “po’e” is a dish made with mashed fruits or tubers, and the “mei’a” is Banana ^^. 

Anyway, let's not waste a second, let's begin !!

For the “Po’e mei’a” you will need : 

         -Banana 

-Starch

-a bowl (not a big one)

-coconut milk 

• ⛔️STOP⛔️

So, I didn’t give you an exact number of bananas, because it depends on the variety you have.

For the making of the po’e mei’a, normally it’s 2 bowl of mashed banana, 1 bowl of starch, but for me i didn’t have enough banana i couldn't do 2 bowl of banana and 1 so i just did like the Hall of what was needed

•Step 1 : So at first the thing you need to do is peel the banana, of course, and put them in a pot with the water covering the banana.

And then you let it cook for at least 30 min / 1h, like i said before, it depends on the variety of the banana you have, the only thing you need to know is that, if it's really soft it's good. When it's cooked you have to let it cool down.

•Step 2 : Then, what you will need to do after the banana is cooked is to crush the banana.

Just so you know, the banana has a purple shade when cooked. Its normal.

You can use anything to crush it. ^^

•Step 3 : After that, come the moment with the bowl, like i said before you do 2 bowls of banana and 1 bowl of starch, you mix it and then it's time to cook it again, yes again XDD.

There are 2 way to cook the po'e mei'a  : 

-The one I did was the easy one, where you cook the po'e in the oven like a cake, for about 30 min at 180°

-The 2nd is when you boiled it, it takes around 30 min, you put the banana in an plastic bag, not too big not too small just enough so it can hold the banana, i suggest you have at least 2 or more plastic bag, this way the banana will not overflow, and it will not causé a mess ^^

•Step 4 : Once the banana is cooked, you let it cool down again and on the other side you prepare the coconut milk!

you have to put the coconut milk in a pot, heat it and mix the milk with sugar, for the quantity of sugar you have to do it to your taste ^^ and when you have the milk to your taste you mix the milk with the po'e.

And there you have it! Your Po'e mei'a! I hope you will like this dish! You can cut your po'e in little pieces ^^! I hope my explanation surpasses your attendance!!

Ingredients:

300 gr of pork belly

700 gr of pork loin

2 carrots

3 turnips

1 cabbage

1 garlic

Salt

Pepper

Soy sauce

Oyster sauce

Preparation:

1. Cut the pork in cube

2. Thus peel and cut into slices the carrots and turnips

3. Cut into pieces the cabbage.

4. Chop the garlic.

5. In a pot, fry the pork pieces with soy sauce and oyster sauce then add the garlic.

6. Now you can add the vegetables.

7. Stir then add salt and pepper.

8. Simmer until the pieces of pork become tender.

9. Taste it and adjust the seasoning if necessary.

Ps: it is so good with hot rice 😁

1. Firstly you're going to cut the taro into rounds. (Depending on the size of your dish)

2. Then you need to cook it in hot water.

   (To see if its cooked enough u need to stick your fork in it ; if it pierces the taro its ready!)

3. After that you drain the taro , which you're gonna put in your dish.

4. You butter the dish and make one layer of taro (not too thick) which is gonna be covered by a layer of sour cream and grated cheese. (We use gruyère here).

5. Afterwards you repeat the same gesture until your dish is almost full (not that much or otherwise the cream will overflow).

6. And finally u put it in the oven until its golden brown on top.

And there u have it !! A perfect "gratin de taro" ..Enjoy!!

(By the way theres also other versions of gratin , if u want to make one with sweet potatoes , u just have to follow the same recipe!! It works with normal potatoes aswell!!).