Tag: Banchan

Egg Soufflé (Gyeranjjim)

Ingredients

  • 4 Eggs
  • 1 Green Onion – Chopped
  • 1 Cup Chicken Broth
  • 1/8 tsp Fish Sauce
  • Pinch of Salt
  • Pinch of Korean Red Pepper Flakes

Directions

  1. In a large bowl, beat the eggs well. Add the remaining ingredient and mix again.
  2. Pour the egg mixture into a small earthenware pot and place on the stove over medium-low heat. Cover and let it cook for 12 to 14 minutes.
  3. Remove from the heat and top with the remaining chopped green onions and a pinch of Korean red pepper flakes.

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.