Korean Job Discussion Forums

xtchr · Joined: 23 Nov 2004

Thanks, ChopChaeJoe.

and,

AbbeFaria · Joined: 17 May 2005 Location: Gangnam

I tend to only go all out when I'm cooking for a date so what follows are good date type foods.

teachingld2004 · Joined: 29 Mar 2004

I will make English Muffins on Saturday, and then I will send the exact (well, not exact) recipe, but if you want to make them now, here goes:

Any bread recipie. Just make sure that you put in it a few tablespoons of oil. After the dough rises, seperate it into pieces the size of tennis balls. (does not really matter, this size just makes bigger muffins)

Put a little bit of oil on your hands, and roll the balls in your hand. (no, not those kind of balls...)

let rise for about one hour. Flatten each one till it is about 1/2 inch thick. Let rise again for about one hour. They will be very light. VERY lightly put oil on a frying pan. And I mean very lightly, wipe most of it off.

Put the pan on the burner over a medium flame for about 15 seconds. Place one or 2 or 3 in the pan. depends on how big the pan is, and the size of the muffins. Do not let the sides touch. Cook on one side for about 5 minutes. You time it, just do not let it burn. Then cook the other side. That is all.

Do not be tempted to turn them over more then once. The bottoms will get brown, the sides will not. When one finishes cooking, put it on either a rack. a clean old t-shirt, or a pillow case to cool. DO NOT let them cool on a plate because of you do them will get wet from the moisture, and that is not good.

I have been doing this for years, and it works great.

You can also make pita bread. Just flatten the balls till they are real thin. Let them rise for about 1/2 hour. When they are in the frying pan, let them sit there about 2 minutes, and take a spatula and push them down, They will puff up a bit, then flip them over, and also push them down. try and make them. If the first few do not come out so good, no big deal. You can always break them in small pieces and put them in soup.

Do not make this if you are drinking soju. Trust me, I have done it, and forgot I was cooking. After all the smoke, I realized it was me that almost started a fire.

When the muffins are cool I just put them in a zip lock bag and freeze them. When I want to eat one, I put in in a paper towel in the mictowave for about a minute until thawed out. Then split it in half and toast it.

People think they need an oven to make bread. This take a long time, but it is worth it.

If you make them please tell me how they come out.

Novernae · Joined: 02 Mar 2005

grainger · Joined: 21 Sep 2006 Location: Wonju, Korea

I've decided to revive this excellent thread with a few Korea tested stove TOP recipes of my own. I know not many of us have ovens here.

Cream Pasta

In a sauce pan mix together:

500ml of cream
half a container of parmajan (sp?) cheese
half of a dry roasted red bell pepper
garlic (fresh or powder)
any other spices you want.

Spices:

chives
basil
bay leaves

I like a hint of tumeric. Really this part is personal preference. But make it a little strong because it will be diluted when you add the pasta.

Cook some chicken and the pasta of your choice. Mix it all together and top with shredded cheese. Ready to serve.

Fresh Tomato Soup

I got this one off a friend so credit where credits due.

Cut four of five medium sized tomatoes into chuncks and grind them to liquid in your blender.

Add:

Elbow pasta
cooked chicken
Shredded carrots (for colour)
garlic (fresh or powdered)
halved cherry tomatoes (optional)

Spices:

Salt and pepper to taste
parsley
oregeno
Any others of your choice.

Add water as it is cooking until it reaches a thickness you like. Cook until the pasta is soft. Serve.

Shepperds Pie

Ground Beef (1pound)
One red Bell Pepper
One yellow Bell Peper
One onion
Garlic
One Can of Corn
Ketchup (trust me)

Mashed Potatoes

Brown the beef in a separate pan while you fry up your vegies. When everything is cooked mix in your ground beef and add the ketchup (trust me) Put into a pan and and cover with the mashed potatoes. Sprinkle with chives and paprika (optional) If you do have a toster oven cook it for about 40 minutes at 300 degrees. Until the potatoes have become a little brown around the edges. If not it will taste fine anyway.

I have more but I thought I'd end with a desert. It's a little time intensive and expensive, but well worth the effort.

Chocolate balls

five boxes of oreo cookies.
two packs of cream cheese
four bars of dove milk chocolate
one cup of almonds.
white suger

This has been adapted from another recipe for ingredients that can be found in Korea. Although those ingredients can be time consuming to prepare.

Grind the almonds in a blender.
Grind the oreo cookie into crumbs. (throw away the filling. PLEASE!)

Put your almonds and 3 cups of cookie crumbs into a mixing bowl and mix.

In a pot, over low low heat, mix together the cream cheese and 1 1/2 cups of chocolate chunks. Stir constantly until it has all melted together. Pour this mixture in with your oreo crumbs and almonds and mix it all together.

Here's the messy part. Take off all watches and wedding rings. Using your hands make as many timbit or donut hole size balls as you can. As you finish each ball drop it in a bowl full of left over oreo crumbs and coat it completely. This will help obsorb the extra oil from the cheese.

Refrigerate for at least an hour.

Then, using whatever oreo crumbs you have left and your suger mixed together in a bowl, coat the chocolate balls one more time. This desert is to die for.

Fishead soup · Joined: 24 Jun 2007 Location: Korea

SeoulShakin · Joined: 05 Jan 2006 Location: Seoul

Ok, I'm hosting a small Thanksgiving dinner at my place this weekend for some close friends.

I'm going to try Tzechuk's cheesecake for sure.

Does anyone else have any Thanksgiving-y related recipes they wish to share?

My mom made a killer sweet potato casserole, that I want the recipe for, and an apple-sausage stuffing too. I'm thinking like side dishes, salads, maybe another dessert? Any ideas?

Oh and does anyone know if it's possible to get fresh cranberries in Korea, or do I have to do canned sauce? I'd like to make that from scratch too if I can.

RedRob · Joined: 07 Jul 2003 Location: Narnia

Olio et Oglio (I think thats what its called)

This is the fastest yummyiest pasta ever, do it with dried goods when camping/sailing. Fresh everything when at home.

Pasta (I like penne, 'cos the garlic gets in the tubes)
6+ cloves garlic.
Big Handfull Basil.
Big lugs of best olive oil.
Thats it!!

Boil pasta w/some oil=salt
Meanwhile fry off yr garlic in HEAPS of oil (this is yr dressing).
Add basil at last second.
drain pasta, then dump in pan with with basil and garlic, FRY for 30 sec, v.hot..v.fast. to coat pasta in garlic,basil,oil.
Serve. (+parmasan)

'parrently this is trad. peasant food from Naples. When anchovies and olives are added to garlic and basil at frying stage it is called Puttanesca or "whores pasta"

Sounds too simple to be true, and too easy to taste nice, but it is great. Also growing fresh basiil in KOrea is v. easy in season. Freeze it for the rest of the year.

If you have ever had to feed a crowd of ten drunks in ten minutes, this is yr recipie.