Sei sulla pagina 1di 16

, GyeRan Jjim (Edd Jjim)

Main Ingredients
2 Eggs
Cup Water
2 (12 Inch) Pi eces Kel p
- Tbsp Fi sh auce (!r "#e al t Water)
1 Tbsp $reen !ni "n
Tbsp Carr"t
1 Pi nch %e& Pepper P"'&er (!pti "nal )

1( P"ur cup ") 'ater i nt" a s#al l si *e& pan+ "r i nt" a cl a,
p"t )"r tra&i ti "nal c""-i ng( Then+ a&& t" Tbsp ") )i sh
sauce (&epen&i ng "n ,"ur tastes)(
2( .&& 2 pi eces ") -el p( /"i l the# "n hi gh(
0( 1ean'hi l e+ beat 2 eggs(
2( .&& 1 Tbsp ") )i nel , ch"ppe& green "ni "ns an& Tbsp ")
)i nel , ch"ppe& carr"ts i nt" the egg #i 3ture( 4epen&i ng "n
,"ur taste+ ,"u can al s" use garl i c chi 5es "r h"t peppers
i nstea& ") the green "ni "ns(
6( 1i 3 e5er,thi ng t"gether(
7( !nce the br"th starts t" b"i l + b"i l i t )"r 6 #"re #i nutes
8( %e#"5e the -el p(
9( .&& the egg #i 3ture i nt" the b"i l i ng br"th an& 'ai t unti l i t
starts t" b"i l agai n( !nce i t starts b"i l i ng agai n+ sti r gentl ,
'i th ,"ur sp""n(
:( When the egg i s al #"st c""-e&+ "pti "nal l , spri n-l e "ne
pi nch ") re& pepper p"'&er "n i t( Keep the te#perature "n
hi gh(
, JanMyeolChi BokkEum (iny !ncho"y)
Main Ingredients
1 Cup Tin, 4ri e& .nch"5i es (0 ;an&s )ul l )
1 Tbsp !i l (Can"l a "r <egetabl e)
1 Tbsp C""-i ng Wi ne
1 Tbsp ugar
1 Tbsp C"rn ,rup
1 tsp ", auce
2 tsp 1i nce& $arl i c
tsp esa#e ee&s
1( Prepare 1 cup ") &ri e& ti n, anch"5i es( ="u can )i n& the#
i n K"rean "r .si an st"res(
2( In a heate& pan+ )r, 1 cups ") &ri e& ti n, anch"5i es )"r
ab"ut 1>-16 #i nutes "n #e&i u# hi gh( Thi s step hel ps t"
get ri & ") the str"ng )i sh s#el l ") anch"5i es a l i ttl e( When
the anch"5i es bec"#e l i ghtl , g"l &en br"'n an& &r,+ the,
are &"ne( The anch"5i es 'i l l #a-e a p"ppi ng s"un& i n the
pan si #i l ar t" p"pc"rn p"ppi ng(
0( .&& 1 Tbsp ") "i l + 1 Tbsp ") c""-i ng 'i ne+ 1 Tbsp ")
sugar+ 1 Tbsp ") c"rn s,rup+ 1 tsp ") s", sauce+ an& 2
tsp ") #i nce& garl i c( 1i 3 al l ") the spi ces t"gether be)"re
,"u #i 3 the# 'i th the anch"5i es( 1i 3 the sauce 'i th the
anch"5i es an& )r, the# )"r 6-8 #i nutes "n #e&i u# "r unti l
the sauce i s n" l "nger runn,(
2( When the, are &"ne+ spri n-l e tsp ") sesa#e see&s "n
t"p( ti r agai n an& turn ")) the heat(
, Mae#n EoMuk BokkEum ($%icy &ish

Main Ingredients
1 Pac- Fri e& Fi sh Ca-es (12 "*)
1 Cup !ni "n
Cup 'eet Pepper
? Cup Carr"t
2 Tbsp !l i 5e !i l
$auce Ingredients
2 Tbsp ", auce
2 Tbsp %e& Pepper P"'&er
2 Tbsp C"rn ,rup
2 Tbsp C""-i ng Wi ne ("r Water)
1 tsp esa#e !i l
2 Pi nches /l ac- Pepper
1 tsp 1i nce& $arl i c
1 tsp esa#e ee&s (t" garni sh)
al t t" Taste
1( Cut the )i sh ca-es i nt" -i nch pi eces( l i ce 1 "ni "n+
s'eet pepper+ an& ? carr"t(
2( ;eat 2 Tbsp "l i 5e "i l i n a pan( .)ter the pan gets h"t+ )r,
the )i sh ca-es )"r 0 #i nutes(
0( .&& the "ni "n an& c""- )"r 2 #"re #i nutes(
2( C""- the s'eet pepper an& carr"t )"r 2> sec"n&s(
6( et the )ri e& )i sh ca-e asi &e )"r a 'hi l e(
7( In a bi g pan+ a&& an& #i 3 al l ") the i ngre&i ents )"r the
sauce@ 2 Tbsp s", sauce+ 2 Tbsp re& pepper p"'&er+ 2
Tbsp c"rn s,rup+ 2 Tbsp c""-i ng 'i ne+ 1 tsp sesa#e "i l + 2
pi nches bl ac- pepper+ 1 tsp #i nce& garl i c+ an& 1 tsp
sesa#e see&s (t" garni sh)( ;eat unti l i t b"i l s an& then
re&uce heat t" #e&i u#(
8( .&& the )ri e& )i sh ca-e an& 5egetabl es i n the sauce( .&& a
l i ttl e sal t t" taste(
9( Fr, i t )"r 6 #"re #i nutes "n #e&i u# an& turn ")) the heat(

Baked Mac and Cheese
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs
1! "reheat o#en to 3$% degrees F!
2! In a large pot of boiling, salted water cook the pasta to al dente!
3! &hile the pasta is cooking, in a separate pot, melt the butter! &hisk in the flour and
mustard and keep it mo#ing for about fi#e minutes! 'ake sure it(s free of lumps! )tir in
the milk, onion, bay leaf, and paprika! )immer for ten minutes and remo#e the bay leaf!
*! Temper in the egg! )tir in 3/* of the cheese! )eason with salt and pepper! Fold the
macaroni into the mi+ and pour into a 2,-uart casserole dish! Top with remaining cheese!
$! 'elt the butter in a saute pan and toss the bread crumbs to coat! Top the macaroni with
the bread crumbs! .ake for 3% minutes! /emo#e from o#en and rest for fi#e minutes
before ser#ing!
0! /emember to sa#e lefto#ers for fried 'acaroni and 1heese!
Crispy Breakfast Pita
0 0,inch pita breads
2+tra,#irgin oli#e oil
0 large eggs
3/* cup 30 ounces4 mascarpone cheese
5rated 6est of 1/2 large lemon
7osher salt and freshly ground black pepper
3 tablespoons fresh lemon 8uice
3 packed cups 33 ounces4 arugula or baby spinach
9 ounces thinly sliced prosciutto
:eat a grill pan o#er medium,high heat or preheat a gas or charcoal grill! .rush each side
of the pita breads with 1/2 teaspoon oli#e oil and grill 2 to 3 minutes on each side, until
crisp! /emo#e from the grill and cool slightly!
In a large skillet, heat 1 tablespoon oli#e oil o#er medium,high heat! 1rack the eggs
directly into the pan and cook until the egg whites are set, 2 to 3 minutes!
1ombine the mascarpone cheese, lemon 6est, 1/2 teaspoon salt and 1/2 teaspoon pepper
in a small bowl!
In a medium bowl, whisk together 3 tablespoons oli#e oil, the lemon 8uice, 1 teaspoon
salt and 1/2 teaspoon pepper until smooth! ;dd the arugula and toss until coated!
)pread each pita with 2 tablespoons of the mascarpone mi+ture! i#ide the prosciutto on
top! i#ide the arugula and mound on top of the prosciutto! 1arefully place a fried egg on
top of each pita! )eason the eggs with a pinch of salt and pepper, and ser#e!
Breakfast Pizza
3 slices thick,cut bacon, sliced into 1/2,inch pieces
1 small red onion, sliced
7osher salt and freshly ground black pepper
1/* cup sun,dried tomatoes packed in oil, chopped
1 tablespoon fresh oregano lea#es, chopped
1 clo#e garlic, minced
<ne =, by 11,inch flatbread, such as la#ash or four 0,inch round flatbreads
1/2 cup shredded pro#olone
1/2 cup whole milk ricotta
1 tablespoon #egetable oil
* large eggs
Fresh basil lea#es, torn
"reheat the o#en to *2$ degrees F! 1ook the bacon in a large nonstick skillet o#er
medium heat until the fat is rendered and the bacon is crisp, about 9 minutes! /emo#e
using a slotted spoon to a paper,towel,lined plate! ;dd the onions to the bacon drippings
and cook until #ery soft, about 1% minutes! ;dd the sun dried tomatoes, oregano and
garlic! 1ook until fragrant, about 2 minutes!
.rush the flatbread with some of the sun,dried tomato oil, and then spread the onion
mi+ture on the flatbread! )prinkle with the bacon and pro#olone and spoon the ricotta in
large dollops o#er the surface! "lace the pi66a in the o#en and bake until the edges of the
flatbread are crisp and the cheese is melted and lightly browned, about 1% minutes!
'eanwhile, wipe out the skillet used to cook the onions! :eat the skillet o#er medium
heat and add the oil! 1arefully break the eggs into the skillet, sprinkle with salt and
pepper and cook until the whites are set, * to $ minutes!
If using la#ash, cut the pi66a into * pieces! "lace a fried egg on each piece! )catter the
torn basil lea#es o#er the top and ser#e immediately!
PWs Breakfast Burrito
1 pound breakfast sausage
1% eggs
1/* cup half,and,half
1 teaspoon seasoned salt, such as >awry(s
5round black pepper
12 flour tortillas
.reakfast "otatoes, recipe follows
<ptional 5arnishes:
5rated 'onterey ?ack cheese
?arred 8alapenos
:ot sauce
.egin by browning the breakfast sausage in a skillet o#er medium heat! rain off the
grease and reduce the heat to low!
1rack the eggs into a bowl! ;dd the half,and,half, seasoned salt and some pepper, and
whisk to beat the eggs lightly!
&ith the heat still on low, pour the egg mi+ture o#er the sausage mi+ture! @ow, with a
spoon or spatula, #ery gently stir the mi+ture! 1ontinue lightly cooking o#er low heat
until the eggs are set! @ow taste and ad8ust the seasoning, adding more seasoned salt or
pepper if desired!
To assemble, warm the stack of tortillas on a paper towel in the microwa#e for about 3%
seconds! "lace a heaping spoonful of egg mi+ture onto the middle of a warm tortilla, and
top with a spoonful of .reakfast "otatoes! Tuck in the sides and roll the tortilla until
closed! &rap in foil sheets and keep warm until ready to ser#e!
For cheesy and spicy #ariations, add grated 'onterey ?ack, 8arred 8alapenos, hot sauce or
all three!
Breakfast Potatoes:
12 russet potatoes
1anola oil, for frying
.utter, for frying
1 large onion, cut into fine dice
1 green pepper, cut into fine dice
1 red pepper, cut into fine dice
1 yellow pepper, cut into fine dice
)alt and ground black pepper
"reheat the o#en to 3A$ degrees F!
"lace the potatoes on a baking sheet and bake until fork tender, about *$ minutes!
"lace the hot potatoes on a cutting board and dice them into 1,inch pieces!
:eat a skillet o#er medium,low to medium heat! @e+t, put a tablespoon of canola oil in
the skillet! ;dd in some butter and the onions and saute until they start to turn brown!
@e+t, throw in the cooked diced potatoes and the peppers! )alt and pepper the potatoes,
then stir them around, slightly pressing/packing them in the skillet! 1ook without stirring
for $ to A minutes! Bou want to make sure the pan is hot enough to crisp the potatoes!
;dd more butter to the pan as necessary for moisture!
;fter se#eral minutes, use a spatula to flip the potatoes o#er and cook on the other side
for another $ to A minutes!
Cornfake-Crusted French Toast with Bananas
3 tablespoons unsalted butter
2 bananas, thinly sliced
2/3 cup maple syrup
3 large eggs
1 cup whole milk
3 tablespoons sugar
3 cups cornflakes, crushed
* slices Te+as toast, hal#ed on the diagonal
"reheat the o#en to 3A$ degrees F! 1ombine 1 tablespoon butter, the bananas and maple
syrup in a small saucepan and bring to a bare simmer o#er medium heatC keep warm!
&hisk the eggs, milk and sugar in a shallow dish! "ut the crushed cornflakes in another
shallow dish! )oak the bread in the egg mi+ture, turning once, about *$ seconds!
3/emo#e before the bread is soggy!4 >et the e+cess egg mi+ture drip off, then dredge the
bread in the cornflakes, pressing gently to help them adhere! )et aside on a plate!
'elt 1 tablespoon butter in a large nonstick skillet o#er medium heat! ;dd half of the
bread and cook until golden brown, about 3 minutes per side! Transfer to a baking sheet!
;dd the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread!
Transfer to the o#en and bake until cooked through, about 1% minutes! Top with the
banana syrup!
Potato & chorizo omelette with a kinda parsley salad
4 small waxy potatoes, scrubbed and cut into chunks
sea salt
freshly ground black pepper
6 large free-range eggs
2 x 60 g iberico chorizo sausages, cut into 1cm thick
2 sprigs fresh rosemary, leaes picked
2 shallots, peeled and ery finely sliced
!uice of 1 lemon
extra irgin olie oil
1 bunch fresh flat-leaf parsley, leaes picked
"reheat your oen to full whack, or get your grill nice and
hot# "ut the potatoes into a saucepan of boiling salted
water and simmer them until cooked, then drain in a
colander and leae them to steam dry# $eat the eggs with a
fork in a large mixing bowl, season well with salt and
pepper, and put to one side#
%eat a 20cm non-stick, oenproof frying pan# &dd the
chorizo slices and the potato chunks# 'he chorizo will
start to sizzle, releasing all its tasty oils and spices#
&fter a couple of minutes, when eerything(s lightly golden
and crisp, remoe from the pan with a slotted spoon and put
to one side# )prinkle the rosemary leaes into the hot fat#
&s soon as they hit the pan, they(ll start to crisp up#
"our the beaten eggs on top immediately, adding the
potatoes and chorizo and spreading eerything out eenly#
"lace the whole pan in the preheated oen or under the
grill until the omelette is golden brown on top and !ust
cooked through in the middle#
*hile the omelette is cooking, put the shallots into a bowl
with the lemon !uice, some salt and pepper and a lug of
extra irgin olie oil# 'oss and pinch the shallots with
your fingertips to soften them slightly, then mix in the
parsley leaes# )ere a little on top of the omelette and
tuck in+
Garlic Bread Pizzas
$%%g strong white flour , plus e+tra for rolling
Ag sachet fast,action yeast
1 tsp salt
2 tbsp oli#e oil
$%g butter , softened
2 garlic clo#es , crushed
3%%g pack mo66arella , drained
* tomatoes , roughly chopped
handful basil lea#es , roughly chopped
1 tbsp e+tra,#irgin oli#e oil
1 tsp balsamic #inegar
1!Tip all of the base ingredients into a mi+ing bowl! "our o#er 3%%ml warm water , not
too hot! )tir -uite hard with a spoon until the mi+ture comes together!
2!Turn out onto a lightly floured surface and knead 2,3 times until the mi+ture forms a
ball! i#ide dough into 9 e-ualsi6e pieces! Take 1 piece, lea#ing the remainder loosely
co#ered with oiled cling film! >ightly flour the surface again and use a rolling pin to roll
out dough into a round about 1$cm diameter or as thin as you can! "ut pi66a on a baking
3!'i+ together the butter and crushed garlic, then spread a little o#er the pi66a! Tear the
mo66arella into thin strips and scatter o#er! /epeat for the remaining pieces of dough!
Bou should be able to fit 2 pi66as per baking sheetC depending on how many baking
sheets you ha#e, you may ha#e to cook in batches!
*!:eat o#en to 2*%1/fan 22%1/gas =! .ake pi66as for 12,1$ mins until crisp and cooked
through! 'eanwhile, mi+ together the remaining ingredients, then season well! &hen the
pi66a comes out of the o#en, top with the tomato mi+ture and ser#e straight away!
Potato JoRim
, GamJa JoRim
0 1e&i u# i *e& P"tat"es (2 Cups)
Cup Water
2 Tbsp !i l
2 Tbsp ", auce
2 Tbsp C"rn ,rup
1-1 Tbsp ugar
1 Tbsp 1i nce& $arl i c
A tsp Fi ne ea al t
tsp esa#e ee&s
1! 1ut 3 medium si6ed potatoes 32 cups4 into D,inch cubes!
2! In a heated pan, with 2 Tbsp of oil, add the chopped potatoes!
3! Fry the potatoes for $ minutes on medium,high until they are about E
*! ;fter $ minutes, add D cup of water, 2D Tbsp of soy sauce, 2 Tbsp of
corn syrup, 1,1D Tbsp of sugar, and 1 Tbsp of minced garlic!
$! 1ook it for $ more minutes on medium,high!
0! Taste it and if you need to, add up to F tsp of fine sea salt depending on
your tastes!
A! 1ook until the li-uid is reduced to a paste, which should take about $
9! /educe the temperature to medium and fry $ to A more minutes until the
potatoes are completel y cooked! Then add D tsp of sesame seeds!