https://www.beyondkimchee.com/bungeoppang/
In a large mixing bowl, mix together cake flour, sweet rice flour, baking powder, and a little salt. Pour in milk and melted butter, then stir until it's smooth and thin like crepe batter. For an even smoother texture, use a hand blender. Then, put the batter into a jug to make pouring easier later on. Step 2.

https://mykoreankitchen.com/bungeoppang/
1.Combine all batter ingredients in a medium sized bowl. Mix them well. Transfer the mixture into a jug that has a spout for easy pouring. 2. Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil. 3. Pour the batter mixture onto the bungeoppang pan.

https://www.maangchi.com/recipe/bungeoppang
Pour the batter into one side of the fish mold until it's ⅓ full. Add 1 tablespoon of sweet red beans to the center, and then gently fill up the rest of the fish mold to totally cover the red beans. Close the mold and cook for about 3 minutes over low heat. Turn the pan over and let it cook another 3 minutes. Open it and turn it over again

https://www.youtube.com/watch?v=UN1yoJQe_KU
Full recipe: http://www.maangchi.com/recipe/bungeoppangBungeoppang is a super-popular Korean street snack that's a hot, soft, crispy bread in the shape of a

https://www.masterclass.com/articles/bungeoppang-recipe
Note: The total time does not include 1 hour of inactive time. 1. In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. 2. Whisk the egg and milk into the dry ingredients, stirring until just combined. 3. Cover the bowl with plastic wrap and refrigerate for at least one hour. 4.

https://kimchimari.com/fish-shaped-bread-filled-with-sweet-red-beans-%EB%B6%95%EC%96%B4%EB%B9%B5-bungeoppang/
1 egg. 1/2 cup + 1 Tbs whole milk. 1 Tbs sugar. pinch of salt. 1 ~ 2 Tbs oil or melted butter (for coating pan) 80 g (2.8 oz) 4 Tbs sweet red bean paste or sweet red beans. Mix all dry ingredients together. In a separate bowl, beat egg and then mix with milk. Heat the fish-shaped Bungeoppang pan on medium heat.

https://en.wikipedia.org/wiki/Bungeo-ppang
Bungeo-ppang (Korean: 붕어빵; lit. carp bread) is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold. Red bean paste is the standard filling but many bungeo-ppang

https://www.maangchi.com/recipe/haemuljeon
Mix it all together with a spoon. Heat a non-stick skillet over medium heat. Add about 2 to 3 tablespoons vegetable oil and swirl it around to coat evenly. Take 1 or 2 spoonfuls of the mixture and place it on the skillet. Shape it to round, ½ inch thick about 3 inch wide disks with the spoon.

https://www.creatrip.com/en/blog/8855
Fish cake is a classic Korean dish cooked by smashing fish meat (similar to ground beef), adding flour and seasonings, then skewering it with a bamboo stick. In Korean, it is divided into two kinds in Korea, namely odeng and eomuk which are both translated into "fish cake." At first glance, they might seem exactly the same.

https://mykoreankitchen.com/korean-fish-cake-stir-fry/
Main. 2 Korean fish cakes (110 g / 3.9 ounces), rinsed briefly under hot running water and thinly sliced; 20 g / 0.7 ounces onion, thinly sliced; 20 g / 0.7 ounces green bell peppers / capsicum, thinly sliced; 10 g / 0.4 ounces yellow bell pepper / capsicum, thinly sliced

https://www.koreanbapsang.com/nokdujeon-savory-mung-bean-pancakes/
Mix well. In a blender, grind 2 cups of the soaked beans in 3/4 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sandlike consistency. Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.

https://www.koreanbapsang.com/daegu-jorim-soy-braised-cod-fish-with/
In a pan, add the radish, garlic, ginger, and sauce. Boil over medium high heat until the braising liquid is slightly thickened and the radish becomes soft, about 10 minutes. Add the onion and chili peppers and boil for another 3- 4 minutes. Add the fish, and boil for 4-5 minutes, depending on the thickness of the fish.

https://www.facebook.com/bpanimals/
Bored Panda Animals. 792,050 likes · 425 talking about this. The latest news on cats and other animals. Submit your story here:

https://emojipedia.org/shallow-pan-of-food
A flat, shallow, black pan with side handles, containing saffron-colored rice, vegetables, a leg of poultry, and/or shrimp and lemon slices. Commonly associated with paella, a traditional dish from Spain. May be used for eating, cooking, dining, and meals more generally. Apple's version of this emoji is considered to be representative of the

https://www.maangchi.com/recipe/dakjjim
Let it cook with the lid open for about 3-5 minutes. Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes. Add minced garlic and ginger and stir it for a minute. Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.

https://mykoreankitchen.com/sweet-tangy-and-spicy-korean-dipping-sauce/
First you will notice the sweetness, then the tanginess, and finally the spiciness kicks in. It is most commonly paired with (raw, boiled or steamed) seafood - e.g. oysters (Gul, 굴), abalone (Jeonbok, 전복), Korean style sashimi (Hweh, 회), octopus (Muno, 문어 or Nakji, 낙지) and squid (Ojingeo,오징어). You can also pair it with

https://www.koreanbapsang.com/jjimdakdakjjim-korean-style-braised/
Clean the chicken and cut into small pieces. Trim off excess fat. Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces. Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken.

https://kimchimari.com/bindaetteok-mung-bean-pancake/
In a blender, add soaked and drained mung beans and enough water to just cover the mung beans. 2 cup dry beans make about 4 cup soaked mung beans. Add 1+ 1/2 cup water to 4 cup soaked mung beans and blend. Once blended, slowly ADD remaining 3/4 cup water till you have loose pancake batter consistency.

https://www.koreanbapsang.com/kongjang-soy-braised-soybeans/
Pour the beans and soaking water in to a medium size pot. Bring it to a boil. Continue to cook, uncovered, over medium high heat for about 10 minutes. Stir a couple of times so the beans don't stick to the bottom of the pot. Add the soy sauce, rice wine, and sugar. Reduce the heat to medium.

https://mykoreankitchen.com/bindaetteok/
Soak mung beans in a large bowl for 4 hours. Drain the water well. 2. Transfer the mung bean into a blender or food processor and add the water (3/4 cup). Grind until it turns smooth, about 2 minutes. 3. Pour out the pureed mung beans onto a mixing bowl, then add the glutinous rice flour, potato starch and fine salt.

https://www.maangchi.com/recipe/ppang
Make dough: Melt the butter in a large pot over medium heat. Remove from the heat and add the milk and sugar. Stir well until the sugar has dissolved. Add the yeast and let stand for 5 to 10 minutes until everything is foamy. Add the salt and the eggs. Mix well with a whisk, until the mixture is smooth and even.

https://www.maangchi.com/recipe/eundaegu-jorim
In a bowl, combine soy sauce, minced garlic, gochu-garu, and sugar (if using). Mix well and set aside. Arrange the radish rounds on the bottom of a large pot or skillet. Add 2 cups of water, cover, and cook over medium-high heat for 15 minutes. Uncover and flip the radish rounds with a spatula for even cooking.

https://www.koreanbapsang.com/gamja-jorim-braised-potatoes/
Instructions. Peel and cut potatoes into about 1-inch cubes. Cut the carrot, peppers, and onion into big chunks. In a small bowl, combine all the braising liquid ingredients except the sesame oil and seeds. Stir well.