Better than your Hmart Stir-Fried Fish Cake!! #shorts
Eomuk Bokkeum aka Korean Stir-Fried Fish Cake is a side dish. In Korea, you can commonly see fishcakes as street food!
Today I’m going to show you how to cook Korean fishcakes that your family (especially the kids) will love!
Try out this super easy recipe or get it at Hmart ????
Full Recipes: chefchrischo.com/fishcake-stir-fry
Stir Fry Fishcake
Hi guys!!!
OMG feels like it's been a million years since I made the last cooking video!!!! As you all know, we've been quite crazy with our lives because we moved from Mississippi to California, buying a house, living in hotel and etc.
Thank you so much being patient with me, and watching my vlogs while I wasn't able to film cooking videos.
I know this Extended Stay America kitchen is not the most beautiful/functioned kitchen in the world, but I'm very grateful I have a kitchen and film a short cooking videos.
Please let me know what you think about this video, I will do my best to make it better!!! Not that I can change the cabinet or the stove... lol
Hope you try this simple stir fry recipe at home some time!!
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Korean Stir Fry Fishcake (어묵볶음)
Ingredients
1 cup Korean fishcake, cut into bite sizes
1 1/2 cup shimeji mushroom, separated (You can substitute to shiitake, king oyster, oyster, button, portobello and etc.)
3 cloves garlic, sliced
2 Tbs. mirin (seasoned rice wine)
1 Tbs. soy sacue
1 Serano chili, sliced (optional)
Pinch of black pepper
2 green onion, diagonally sliced
1 tsp. good quality sesame oil
1/2 tsp. toasted sesame seeds
Directions
Heat a large skillet or a wok over medium high heat; add fish cake, cook for a minute. Add mushroom and garlic, cook until mushroom is soften and garlic's browned, about 2 minutes.
Reduce heat to medium/medium low; add mirin and soy sauce stir for 30 sec. (add 1 tsp. sugar now, if you want more sweeter result) Add chili and white part of green onion, cook over medium low heat for 2 minutes.
Turn off the heat; add black pepper and remained green onion, stir well. Place on your serving plate. Drizzle with sesame oil and sprinkle sesame seeds right on top and you are done!
Enjoy when it's warm!!
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John LOVES This Pork, Cabbage + Rice Cake Stir-Fry!
Watch Rachael show you how to make one of John's favorite stir-fries with pork loin, shredded Napa cabbage + sliced rice cakes.
Cocoa Bomb Stir Stick: The Best Way To Enjoy Your Cocoa!
#cocoabombs
#hotcocoa
#cocoa
Cocoa bomb stir sticks are so easy to make. It just takes some time but is a fun activity for a group, You don't need a lot of supplies and most can be bought at Walmart, a craft store, and Amazon.
Ingredients:
Melting chocolate of your choice such as Almond Bark, or Ghiradelli.
3 oz. round molds
Hot cocoa mix or your favorite coffee creamer.
Paper straws
Sprinkles
Microwave the chocolate for 20 seconds at a time until it is pourable but not overly hot. It works better if it has cooled slightly. Especially when drizzling the chocolate over the marshmallows keep stirring until it is pourable but not cold and set. Have fun with it. If you have any questions you can email me I would be happy to answer.
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????Favorite Bible Verse????
So that you may become blameless and pure, the children of God without fault in a warped and crooked generation. Then you will shine among them like stars in the sky. Phillippians 2:15
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Website:
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[ Seafood ] Stir Fried Crab with sticky Rice cake and Preserved Mustard Green - 雪菜年糕炒蟹
中文食譜 :
FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房!Bon Appétit
Ingredients:
1. Crab..........................................1 Pcs
2. Sticky Rice Cake.......................260 g
3. Water........................................160 g
4. Pork Belly..................................65 g
5. Preserved Mustard Green.......2 Stalks
6. Ginger.......................................3 Slices
7. Garlic.........................................3 Cloves
8. Spring Onion.............................2 Bunches
9. Shaoxing Wine..........................1/2 Tbsp
10. White Pepper Powder................1/4 tsp
11. Corn Starch ............................. A Few
Marinade:
12. Sugar........................................1 Tbsp
13. Light Soy Sauce.......................1 Tbsp
14. Dark Soy Sauce.......................1/2 tsp
15. Oyster Sauce...........................1/2 tsp
Method:
1. Immerse the Preserved Mustard Green into clear water for 30 minutes. Squeeze Out the water and dry with towel.
2. Dice the Preserved Mustard Green. Slice the Pork Belly
3. Heat up a pot or oil. Deep fry the Rice Cake.
4. Slightly coat the Crab with Corn Starch. Deep fry until the crab change color.
5. Add oil into a hot Sauté Pan. Add Preserved Mustard Green, Pork Belly, Ginger, Garlic and Spring Onions. Stir fry to enhance flavors.
6. Add the Shaoxing Wine, Water and Marinade. Bring it to boil, Add Crab and Rice Cake.
7. Put on the lid and cook for 5 minutes.
8. Finally add White Pepper Powder.
Enjoy!!!
Things got a little CRAZY! ???? | Baked Pumpkin Pecan Oatmeal and Stir Crazy Cake Recipes
We've got some cozy autumn baking going on around here y'all! We start at night with an overnight baked Pumpkin Pecan Oatmeal that is AMAZING y'all! Then, for our Friday night dessert we make a Stir Crazy Cake! Also, amazing!!
Recipes coming soon y'all! ????????