1. 계란 찜, GyeRan Jjim (Edd Jjim)
· 2 Eggs
· ⅔ Cup Water
· 2 (1×2 Inch) Pieces Kelp
· ½-⅔ Tbsp Fish Sauce (Or Some Salt Water)
· 1 Tbsp Green Onion
· ½ Tbsp Carrot
· 1 Pinch Red Pepper Powder (Optional)
1. Pour ⅔ cup of water into a small sized pan, or into a clay
pot for traditional cooking. Then, add ½ to ⅔ Tbsp of fish
sauce (depending on your tastes).
2. Add 2 pieces of kelp. Boil them on high.
3. Meanwhile, beat 2 eggs.
4. Add 1 Tbsp of finely chopped green onions and ½ Tbsp of
finely chopped carrots into the egg mixture. Depending on
your taste, you can also use garlic chives or hot peppers
instead of the green onions.
5. Mix everything together.
6. Once the broth starts to boil, boil it for 5 more minutes
7. Remove the kelp.
2. 8. Add the egg mixture into the boiling broth and wait until it
starts to boil again. Once it starts boiling again, stir gently
with your spoon.
9. When the egg is almost cooked, optionally sprinkle one
pinch of red pepper powder on it. Keep the temperature on
잔멸치 볶음, JanMyeolChi BokkEum (Tiny Anchovy)
· 1½ Cup Tiny Dried Anchovies (3 Hands full)
· 1½ Tbsp Oil (Canola or Vegetable)
· 1 Tbsp Cooking Wine
· 1½ Tbsp Sugar
· 1½ Tbsp Corn Syrup
· 1½ tsp Soy Sauce
· 2 tsp Minced Garlic
· ½ tsp Sesame Seeds
1. Prepare 1½ cup of dried tiny anchovies. You can find them
in Korean or Asian stores.
2. In a heated pan, fry 1½ cups of dried tiny anchovies for
about 10-15 minutes on medium high. This step helps to
get rid of the strong fish smell of anchovies a little. When
the anchovies become lightly golden brown and dry, they
3. are done. The anchovies will make a popping sound in the
pan similar to popcorn popping.
3. Add 1½ Tbsp of oil, 1 Tbsp of cooking wine, 1½ Tbsp of
sugar, 1½ Tbsp of corn syrup, 1½ tsp of soy sauce, and 2
tsp of minced garlic. Mix all of the spices together before
you mix them with the anchovies. Mix the sauce with the
anchovies and fry them for 5-7 minutes on medium or until
the sauce is no longer runny.
4. When they are done, sprinkle ½ tsp of sesame seeds on
top. Stir again and turn off the heat.
매운 어묵 볶음, MaeUn EoMuk BokkEum (Spicy Fish
· 1 Pack Fried Fish Cakes (14 oz)
· 1 Cup Onion
· ½ Cup Sweet Pepper
· ⅓ Cup Carrot
· 2 Tbsp Olive Oil
· 2 Tbsp Soy Sauce
· 2 Tbsp Red Pepper Powder
· 2 Tbsp Corn Syrup
· 2 Tbsp Cooking Wine (or Water)
· 1 tsp Sesame Oil
· 2 Pinches Black Pepper
4. · 1 tsp Minced Garlic
· 1 tsp Sesame Seeds (to garnish)
· Salt to Taste
1. Cut the fish cakes into ½-inch pieces. Slice 1 onion, ½
sweet pepper, and ⅓ carrot.
2. Heat 2 Tbsp olive oil in a pan. After the pan gets hot, fry
the fish cakes for 3 minutes.
3. Add the onion and cook for 2 more minutes.
4. Cook the sweet pepper and carrot for 20 seconds.
5. Set the fried fish cake aside for a while.
6. In a big pan, add and mix all of the ingredients for the
sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2
Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame oil, 2
pinches black pepper, 1 tsp minced garlic, and 1 tsp
sesame seeds (to garnish). Heat until it boils and then
reduce heat to medium.
7. Add the fried fish cake and vegetables in the sauce. Add a
little salt to taste.
8. Fry it for 5 more minutes on medium and turn off the heat.
5. 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. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and
mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in
the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the
macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with
the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes
6. Remember to save leftovers for fried Macaroni and Cheese.
6. Crispy Breakfast Pita
6 6-inch pita breads
Extra-virgin olive oil
6 large eggs
3/4 cup (6 ounces) mascarpone cheese
Grated zest of 1/2 large lemon
Kosher salt and freshly ground black pepper
3 tablespoons fresh lemon juice
3 packed cups (3 ounces) arugula or baby spinach
8 ounces thinly sliced prosciutto
Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side
of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until
crisp. Remove from the grill and cool slightly.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs
directly into the pan and cook until the egg whites are set, 2 to 3 minutes.
Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper
in a small bowl.
In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon
salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated.
Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on
top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on
top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
7. Breakfast Pizza
3 slices thick-cut bacon, sliced into 1/2-inch pieces
1 small red onion, sliced
Kosher salt and freshly ground black pepper
1/4 cup sun-dried tomatoes packed in oil, chopped
1 tablespoon fresh oregano leaves, chopped
1 clove garlic, minced
One 9- by 11-inch flatbread, such as lavash or four 6-inch round flatbreads
1/2 cup shredded provolone
1/2 cup whole milk ricotta
1 tablespoon vegetable oil
4 large eggs
Fresh basil leaves, torn
Preheat the oven to 425 degrees F. Cook the bacon in a large nonstick skillet over
medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Remove
using a slotted spoon to a paper-towel-lined plate. Add the onions to the bacon drippings
and cook until very soft, about 10 minutes. Add the sun dried tomatoes, oregano and
garlic. Cook until fragrant, about 2 minutes.
Brush the flatbread with some of the sun-dried tomato oil, and then spread the onion
mixture on the flatbread. Sprinkle with the bacon and provolone and spoon the ricotta in
large dollops over the surface. Place the pizza in the oven and bake until the edges of the
flatbread are crisp and the cheese is melted and lightly browned, about 10 minutes.
Meanwhile, wipe out the skillet used to cook the onions. Heat the skillet over medium
heat and add the oil. Carefully break the eggs into the skillet, sprinkle with salt and
pepper and cook until the whites are set, 4 to 5 minutes.
If using lavash, cut the pizza into 4 pieces. Place a fried egg on each piece. Scatter the
torn basil leaves over the top and serve immediately.
8. PW’s Breakfast Burrito
1 pound breakfast sausage
1/4 cup half-and-half
1 teaspoon seasoned salt, such as Lawry's
Ground black pepper
12 flour tortillas
Breakfast Potatoes, recipe follows
Grated Monterey Jack cheese
Begin by browning the breakfast sausage in a skillet over medium heat. Drain off the
grease and reduce the heat to low.
Crack the eggs into a bowl. Add the half-and-half, seasoned salt and some pepper, and
whisk to beat the eggs lightly.
With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a
spoon or spatula, very gently stir the mixture. Continue lightly cooking over low heat
until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or
pepper if desired.
To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30
seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and
top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until
closed. Wrap in foil sheets and keep warm until ready to serve.
For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or
9. Breakfast Potatoes:
12 russet potatoes
Canola oil, for frying
Butter, 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
Salt and ground black pepper
Preheat the oven to 375 degrees F.
Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in
the skillet. Add in some butter and the onions and saute until they start to turn brown.
Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes,
then stir them around, slightly pressing/packing them in the skillet. Cook without stirring
for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes.
Add more butter to the pan as necessary for moisture.
After several minutes, use a spatula to flip the potatoes over and cook on the other side
for another 5 to 7 minutes.
10. Cornflake-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
4 slices Texas toast, halved on the diagonal
Preheat the oven to 375 degrees F. Combine 1 tablespoon butter, the bananas and maple
syrup in a small saucepan and bring to a bare simmer over medium heat; keep warm.
Whisk the eggs, milk and sugar in a shallow dish. Put the crushed cornflakes in another
shallow dish. Soak the bread in the egg mixture, turning once, about 45 seconds.
(Remove before the bread is soggy.) Let the excess egg mixture drip off, then dredge the
bread in the cornflakes, pressing gently to help them adhere. Set aside on a plate.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the
bread and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet.
Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread.
Transfer to the oven and bake until cooked through, about 10 minutes. Top with the
11. 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, leaves picked
· 2 shallots, peeled and very finely sliced
· juice of 1 lemon
· extra virgin olive oil
· 1 bunch fresh flat-leaf parsley, leaves picked
Preheat your oven to full whack, or get your grill nice and
hot. Put the potatoes into a saucepan of boiling salted
water and simmer them until cooked, then drain in a
colander and leave them to steam dry. Beat the eggs with a
fork in a large mixing bowl, season well with salt and
pepper, and put to one side.
Heat a 20cm non-stick, ovenproof frying pan. Add the
chorizo slices and the potato chunks. The chorizo will
start to sizzle, releasing all its tasty oils and spices.
After a couple of minutes, when everything's lightly golden
and crisp, remove from the pan with a slotted spoon and put
to one side. Sprinkle the rosemary leaves into the hot fat.
As soon as they hit the pan, they'll start to crisp up.
12. Pour the beaten eggs on top immediately, adding the
potatoes and chorizo and spreading everything out evenly.
Place the whole pan in the preheated oven or under the
grill until the omelette is golden brown on top and just
cooked through in the middle.
While the omelette is cooking, put the shallots into a bowl
with the lemon juice, some salt and pepper and a lug of
extra virgin olive oil. Toss and pinch the shallots with
your fingertips to soften them slightly, then mix in the
parsley leaves. Serve a little on top of the omelette and
Garlic Bread Pizzas
500g strong white flour , plus extra for rolling
7g sachet fast-action yeast
1 tsp salt
2 tbsp olive oil
50g butter , softened
2 garlic cloves , crushed
300g pack mozzarella , drained
4 tomatoes , roughly chopped
handful basil leaves , roughly chopped
1 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
1.Tip all of the base ingredients into a mixing bowl. Pour over 300ml warm water - not
too hot. Stir quite hard with a spoon until the mixture comes together.
2.Turn out onto a lightly floured surface and knead 2-3 times until the mixture forms a
ball. Divide dough into 8 equalsize pieces. Take 1 piece, leaving the remainder loosely
13. covered with oiled cling film. Lightly flour the surface again and use a rolling pin to roll
out dough into a round about 15cm diameter or as thin as you can. Put pizza on a baking
3.Mix together the butter and crushed garlic, then spread a little over the pizza. Tear the
mozzarella into thin strips and scatter over. Repeat for the remaining pieces of dough.
You should be able to fit 2 pizzas per baking sheet; depending on how many baking
sheets you have, you may have to cook in batches.
4.Heat oven to 240C/fan 220C/gas 9. Bake pizzas for 12-15 mins until crisp and cooked
through. Meanwhile, mix together the remaining ingredients, then season well. When the
pizza comes out of the oven, top with the tomato mixture and serve straight away.
15. Potato JoRim
감자 조림, GamJa JoRim
· 3 Medium Sized Potatoes (2 Cups)
· ½ Cup Water
· 2 Tbsp Oil
· 2½ Tbsp Soy Sauce
· 2 Tbsp Corn Syrup
· 1-1½ Tbsp Sugar
· 1 Tbsp Minced Garlic
· ⅛ tsp Fine Sea Salt
· ½ tsp Sesame Seeds
1. Cut 3 medium sized potatoes (2 cups) into ½-inch cubes.
2. In a heated pan, with 2 Tbsp of oil, add the chopped potatoes.
3. Fry the potatoes for 5 minutes on medium-high until they are about ⅓
4. After 5 minutes, add ½ cup of water, 2½ Tbsp of soy sauce, 2 Tbsp of
corn syrup, 1-1½ Tbsp of sugar, and 1 Tbsp of minced garlic.
5. Cook it for 5 more minutes on medium-high.
6. Taste it and if you need to, add up to ⅛ tsp of fine sea salt depending on
7. Cook until the liquid is reduced to a paste, which should take about 5
8. Reduce the temperature to medium and fry 5 to 7 more minutes until the
potatoes are completely cooked. Then add ½ tsp of sesame seeds.