Ingredients :
- round rice
- 200 g of beef (sirloin)
- 100g beansprouts
- 100g black mushrooms
- 1 carrot
- 1 cucumber
- 1 teaspoon of sesame seeds
- 1 c. tablespoon of sesame oil
- lettuce
- 2 eggs
- oil
- salt
- pepper
- 1 glass of water
Marinade:- 2 tablespoons of soy sauce
- 1 tablespoon to liquid honey
- 1 tablespoon of sesame oil
- 2 cloves garlic, crushed
spicy sauce:- 2 tablespoon of red chile paste
- 1 tablespoon of liquid honey
- 1 tablespoon of sesame oil
Preparation :Cook the rice.
Mix the minced beef with marinade ingredients and set aside.
Mix all ingredients in hot sauce in a bowl and reserve.
Peel and cut carrot, cucumber and mushrooms into strips.
Cook the julienned carrots in 1 cup water over low heat until the water evaporation.
Season with salt, pepper, sesame oil and sesame seeds.
Cook meat in a little oil and set aside.
Put the rice in two large bowls and place the vegetables, meat, chili circularly by type above, crack an egg and drop it in the center.
Sprinkle with toasted sesame seeds and serve very hot.Tips : You can add the vegetables you want.
Anecdotes : In Korea they eat this dish with a spoon, and mix everything before eating it. It is from the region of Jeonju, South Korea.
yuk kae jang kuk – Beef Stew
Ingredients :
- 1 kg braising beef
- 2 teaspoons of salt
- 1/4 teaspoon of ground black pepper
- 24 spring onions chopped
- 1 teaspoon of sugar
- 125 g of rice vermicelli
- 2 tablespoons of sesame oil
- 2 teaspoons of chili powder
- 2 eggs lightly beaten
Preparation :
Put the meat in a pot with salt, pepper and enough water to cover.
Bring to a boil, simmer, covered, until beef is very tender. Let cool and then crumble the meat with your fingers.
Return to pot with spring onions and sugar and let simmer 10 minutes.
Soak the rice vermicelli for 10 minutes in hot water, drain and add to the pot with sesame oil and the chili powder. The red oil rises to the surface.
Pour beaten eggs into the stew, stirring constantly, for there form the filaments.
Serve hot with rice.
Caramel pork stew with eggs
Ingredients :
- 600 g of pork loin
- 1 clove garlic
- 5 kaffir leaves
- 4 eggs
- 1 star anise flower (flower badian)
- 3 tablespoons of brown sugar or caramel liquid
- 2 tablespoons of nuoc mam sauce
- 2 tablespoons of dark soy sauce
- 2 glasses of water
- vegetable oil, black pepper, salt
Preparation :
Cook the eggs in water for 20 minutes. Removing the shells and placed in a bowl of cold water, and set aside.
Cut meat into pieces then peel and chop the garlic.
Heat in a saucepan 1 tablespoon of oil, add garlic and meat and stir occasionally until meat is brown.
Remove meat and reserve.
Put the brown sugar, soy sauce, nuoc mam sauce and star anise to the pan and let simmer over medium heat until boiling.
Put the meat, pepper and stir then add 2 glasses of water and let simmer for 40 minutes until meat is tender.
Then add the boiled eggs and let simmer until you can detach the meat filament (15 minutes).
Serve with white rice.
Tips : after putting the boiled eggs you can add 1 ½ glasses of water during cooking as the sauce reduces and become very salty.
Fish pancakes and cucumber salad
Ingredients :
for 24 pancakes
- 500 g fillet of white fish
- 100 g of beans or green beans meter
- 5 kaffir leaves
- 2 eggs
- 1 red chili
- 1 shallot
- ½ cucumber
- 1 tablespoon nuoc mam sauce
- 1 tablespoon of red curry paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 tablespoon of rice wine vinegar
- 12 cl of hot water
- oil
Preparation :
Chop the beans and chop very finely kaffir leaves (remove the center rib of the leaves of kaffir). Cut the fish fillet into cubes.
Mixed fish, curry paste, eggs and chopped kaffir leaves, the mixture must be uniform. Put it in a bowl and add chopped beans, sauce, fish sauce and mix.
Heat oil over high heat.
Shape into patties not too big so that the cooking is well blended and flatten slightly to make pancakes.
Put them in the oil and fry 3 minutes on each side, then remove them and drain them well on absorbent paper.
For the cucumber salad:
Cut the cucumber in 2 and finely chop the shallots and red chili.
For the vinaigrette in a bowl, put the sugar, salt, rice vinegar and the warm water and dilute the whole.
Put the cucumber and shallot in a bowl and pour the vinegrette then mix.
tips: you can eat pancakes with sweet chili sauce, serve with salad.
Dashimaki Tamago – Rolled Omelet
Ingredients :
- 5 eggs
- 5 ml of water
- 1 teaspoon of dashi
- 3 tablespoons of powdered sugar
- 1 teaspoon salt
- 1 teaspoon of Japanese soy sauce
- 1 tablespoon of cooking oil
Preparation :
In a small saucepan, pour water, dashi, sugar, salt and soy sauce and heat over medium heat, stirring to dissolve all without boiling.
Turn off the heat when everything is dissolved and let cool.
Break the eggs in a bowl and mix lightly, add the cold broth and mix without beating.
Lightly oil a frying pan, heat it over medium heat and spread the oil with a paper towel folded, that you will reuse later to lightly oil the pan again.
When the pan is hot, still over medium heat pour a small amount of egg mixture that you spread for make a pancake, to 2 or 3 mm thick. Cook being careful not to fry the egg pancake, until it be cooked but still a bit runny on top.
Beginning on the top of the pan, roll the pancake over itself to you. Push the roll obtained at the top of the pan. Pour back some of the mixture, just enough to make a new pancake.
Again by repeating the same process, until no more egg mixture. Wait until they cool a little then cut them.
Astuces : Traditionally, this is a sweet and salty dish, but you can leave out the sugar.