Best Foods and Drinks to Have When You Feel Like Throwing Up

Nausea is an unpleasant and natural response of the human body. Our body is programmed to clear out or eliminate anything toxic enters in it. You’ll be surprised to hear that over 50% of adults experience this at almost the same time of the year. This debilitating sensation of wanting to vomit … Read more

Tofu – Dubu – Soybean Curd

두부 Tofu is cheap, high in protein, low in fat, and very versatile. It readily absorbs flavors from sauces, juices, and marinades. Used in soups, stir fry, braises, salads, or pan fried in various ways.

Soybean Curd – Dubu – Tofu

두부 Tofu is cheap, high in protein, low in fat, and very versatile. It readily absorbs flavors from sauces, juices, and marinades. Used in soups, stir fry, braises, salads, or pan fried in various ways. Source: hannaone

Gochu-jorim – Braised Green Chili Peppers

고추조림 A ban chan dish made of young green chili peppers braised in soy sauce with beef, clams, dried squid, or dried anchovies and reduced until juices thicken slightly. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Dubu – Tofu – Soybean Curd

두부 Tofu is cheap, high in protein, low in fat, and very versatile. It readily absorbs flavors from sauces, juices, and marinades. Used in soups, stir fry, braises, salads, or pan fried in various ways. Source: hannaone

Deglazing

Deglazing is method of capturing the flavor of the juices and particles left in the pan after the food has been removed. When you have finished sautéing or roasting, instead of taking your pan to the sink to scrape it clean, just pour off any excess oil or fat. The juices and … Read more

Basic sauté

Cooking with a small quantity of fat or oil at a high temperature is known as sautéing. It is a simple technique that maximizes flavor while minimizing cooking time. First, place a sauté pan on a high heat and add just enough oil to lightly coat the bottom of the pan. The … Read more

Thawing Meat

Do not thaw at room temperature. For best results, thaw in the refrigerator. This allows for juicier, more flavorful steaks. Remove steaks or other items from the corrugated box and place in a single layer on a tray. Always leave the wrapper on while thawing. Timetable for Defrosting Meats in the Refrigerator … Read more

Weight Equivalents: Lemons

The origin of Lemons is unknown, although they may have originated  in Burma or China. Genetic research of lemons show that they are a hybrid of sour orange and citron. Lemons are high in vitamin C and are thought to have many health benefits. Look for smooth skinned, firm fruits. Avoid blotchy, … Read more

Saengseonjeon – Pan Fried Fish Patties

생선전 Another variation of Jeon. Crab, Krab, lobster, mashed shrimp, clams, oysters, or other seafood may substituted for fish. Recipe Type: Appetizer, Ban Chan, Korean, Seafood, Snack Ingredients 1 pound “white meat” boneless fish fillets (Flounder, halibut, sole, etc) 1/4 cup egg batter 1 cup dredge mix salt pepper vegetable oil to … Read more

Mul Kimchi – Water Kimchi

물 김치 Mul Kimchi is a favorite during hot weather. The chilled water kimchi has a delightful taste, and the cool or cold liquid is refreshing.   Ingredients 1 small daikon radish (1 to 1 1/2 lbs) 1 white napa cabbage (young Napa or napa with green leaves removed about 1/2 lbs) … Read more