How to make ICE BEAR's Korean Favorites | Feast of Fiction
1,606We've got THREE easy Banchan recipes today for you that are Korean classics. Special thanks to KGMP for sponsoring this video.
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INGREDIENTS:
Beuseus Namul
1 package Premium Mushroom Hotpot by KGMP
1 teaspoon sesame oil
1 tsp soy sauce
1/4 teaspoon honey
1-2 tablespoons oil
1-2 cloves of garlic, minced
Toasted sesame seeds-- 1 teaspoon
INSTRUCTIONS:
Heat the oil in a wok or skillet over high heat. Add the mushrooms and stir fry until they begin to brown. Add the garlic and stir fry another 1-2 minutes.
While the mushrooms are cooking/heating, mix the soy sauce, sesame oil, and honey together in a small bowl. Set aside.
Remove the mushrooms from heat and stir in the sauce. Move to a serving bowl and sprinkle with sesame seeds. Serve at room temperature.
Mushroom Pancakes
Ingredients:
1 package Premium Mushroom Hotpot by KGMP either spicy or soy
2 garlic cloves, minced
2 Tbsp. chives/green onions, chopped
1 ⅓ cups all-purpose flour
½ cup Corn Starch
1 tsp Baking Powder
1 ¼ cups cold water
1-2 tbsp. vegetable oil
Dipping Sauce:
soy sauce to taste
rice Vinegar to taste
1 green onion chopped
INSTRUCTIONS:
Heat mushrooms by stove or microwave if you’re in a hurry according to the instructions on the package.
Cut larger mushrooms down into 2-3 pieces.
Chop the chives into 2 inch lengths and mince the garlic.
In a large bowl, combine the flour, Corn Starch, Baking Powder and cold water. Whisk together, then add the mushrooms, chives, and garlic. If the batter looks too thick (it should be slightly thinner than buttermilk pancake batter), add a little water. If it's too thin, add some all-purpose flour
In a pan or griddle over medium heat, fry the pancakes in 1-2 tbsp. vegetable oil, about 3-4 minutes on each side, or until golden brown. [5 inch diameter or larger, non-stick griddle]
Make the dipping sauce by combining soy sauce, vinegar and green onions in a small bowl.
Cut the pancakes into wedges with kitchen scissors or a knife to make them easier to share.
Korean breakfast kimchi + mushrooms or Jap chae
1 package Premium Mushroom Hotpot by KGMP
6 ounces Korean potato starch noodles (dangmyeon, 당면)
1 small sweet onion
6 ounces 170 grams fresh spinach
vegetable oil for stir frying
salt and pepper to taste
2 scallions
2 teaspoons roasted sesame seeds
Sauce
¼ cup soy sauce
3 tablespoons sugar
2 tablespoons sesame oil
2 cloves garlic, minced
Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
Thinly slice the onion. Cut the scallions into similar lengths.
Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
Add 1-2 tablespoons of oil to the pan, and stir fry the onion for 2-3 minutes over medium high heat,. Add the mushrooms and stir fry for another 2 - 3 minutes until the onion is translucent and the mushrooms begin to brown. When the onion is almost done, stir-in the spinach and cook briefly. Transfer to the bowl with the noodles.
Add vegetables including the scallions and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand and top with sesame seeds
Download the Soundtrack:
➤ http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot
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Edited by Sam Waldow
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Set Constructed by Alfred Estaca
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