집 샤브샤브 (Home Shabu Shabu)

We tend to eat Shabu Shabu at home often! Especially on a cold day. The best part about ShabuShabu at home is that you can dig into the fridge and put whatever you want. It’s a good way to get rid of vegetables thats been sitting in the fridge.

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Overview of the ingredients. I personally like to eat the vegetables over the meat. We also have scallops and tofu that we’re going to add along with the meat.

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We have beansprouts, zucchini, onion, mushroom, spinach, cabbage…so on!

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High quality meat makes all the difference!

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For the broth, we have the basic Korean broth (kelp, anchovies, radish boiled together). To this, we added some clams! These are Manila clams, I believe.

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We usually can’t wait so once there is a rolling boil, we add all the vegetables!

For sauce, I usually have an Asian Chili sauce that I buy. My mom prefers this sesame seed sauce. Sometimes I like to mix soy sauce with a bit of lemon (bootleg Ponzu sauce).

Have you tried Shabu Shabu at home? What is your favorite ingredient to add?


Fish and Chips (Cod/대구) 🐟

So I wanted to upload my take on the classic fish and chips. I apologize beforehand to the fish and chip fans. My recipe is my own spin so it might break all rules of cooking fish and chips.

📋 Ingredients 📋
Flour for Frying (or tempura flour)
Beer
Salt/Pepper or Seasoning Salt
Oil

📋 Preparation 📋
– A pan with just flour to coat the fish prior to dunking into the batter. This helps the batter stick to the fish. I actually use a ziploc bag to mix the fish around in.
– A bowl to mix the batter

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This is the frying flour that I used. So I use the same flour to coat the fish and also for the batter. More explanation below in the steps.

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I use any beer that I have in the fridge. It does a good job in masking any smell from the fish, especially if the fish was defrosted and not fresh.

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I mix the beer and flour until the consistency is not too watery but not too thick.
That’s such a broad statement…
But think of Elmer’s white glue with a bit of water.

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Step 1: Create the batter in a bowl or pan
Step 2: Take the pan or a plastic ziploc bag with just the flour and add salt and pepper or just seasoning salt. I personally add a bit of parsley flakes as well.
Step 3: I turn the stove on with a pot of oil at this stage
Step 4: Take the fish and make sure to use paper towels to pat the fish dry before coating it with the flour
Step 5: Make sure to dust the excess flour off (this is why I use the ziploc method because it shakes the excess off)
Step 6: Dunk the fish in the batter but be gentle so that the batter sticks to the fish
Step 7: Fry until golden brown (or for crispier pieces cook until just before it gets golden brown and move to Step 8).


(Step 8: Take the pieces out of the oil and let it rest on a rack or paper towels for a few minutes. Re-fry the pieces for a crunchier texture)

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I let it fry until this stage, where it is still a bit white and I take it out of the heat to let it sit before frying again.

CAUTION
Water can come out of the fish, especially if the fish pieces were cold or not thawed properly, and can burn you when you place it back in the hot oil.

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Tartar sauce is always best with it! But the Korean way to eat fried fish is with a bit of soy sauce and vinegar mixed together.


Salmon, Avocado, Egg, Pita Bread

IMG_5111제시카의 간단 하면서 맛있는 레시피
딱 4가지만 필요해요~

연어
아보카도
삶은 계란
마늘
피타 빵

아침으로 아점으로 야식으로!

Jessica’s Recipe!
Simple yet delicious
You only need 4 ingredients

Smoked Salmon
Avocado
Sliced Boiled Egg
Garlic Pita Bread

For breakfast, brunch, or a late night snack!

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시간 보이나요?
12:50
PM이 아닌 AM입니다
일하고 집에 늦게 왔는데
제시카가 야식으로 만들어줬어요
배고파서 그랬는지 모르겠는데 진짜 맛있었어요

Do you see the time in the back?
12:50
It’s actually AM and not PM!
I came home late after work and Jessica made this for me
I don’t know if it was because I was hungry but it was so, so good

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그릇이랑 사진 찍어야지!했는데
까먹고 먹기 시작했어요 😅
I wanted to take a picture of it with the dish
but I forgot and already bit into it


Mille-feuille (밀푀유나베)

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원래 저희는 맛집 예쁘고 신기한 곳들 공유하는 블로그이지만 오늘은 제 자랑 좀 하겠습니다.
Although this blog is mainly used to share restaurants and interesting places, I would like to take this time to show off my skills.

위에 사진은 밀푀유나베라는 요리입니다. 만들기 진짜 간단하며 먹는 사람도 요리하는 사람도 모두 뿌듯해지는 요리인거같아요.
The picture above is called mille-feuille. It is really easy to make and is a dish that brings joy to both the cook and the audience.

밀푀유 (mille feuille)-천 개의 잎사귀라는 뜻이며 나베는 일본으로 냄비라는 뜻입니다.  보기에는 손이 많이 갈거같지만 전혀 아니에요. 한번 만들어서 가족 또는 친구들이랑 함께 먹어봐요~ 재료는 네이버나 다른 블로그에 찾아보면 다 나와요. 귀찮아서 안 쓰는거 아니에요. 절대.
Mille-feuille means a thousand leaves and Nabe means pot in Japanese. It looks complicated to make but it actually isn’t. You should make it and share with family and friends! You can look for the ingredients in other blogs (it’s not because I am lazy…maybe).

 

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사진으로 보는 비쥬얼은 진짜 별로지만 맛은 진짜 좋습니다. 장담합니다. 진짜로요.  비쥬얼로 봤을때는 모르겠지만 제육볶음입니다.  보글보글 영상도 있지만 올릴려면 돈을 더 내야되서 생략하겠습니다.
Visual-wise, it doesn’t look appetizing but it was really good. Trust me. Really. You can’t really see what dish this is but it is Stir Fried Pork. I have a video of it but because I have to pay more for that, I will leave it out.

원래 요리는 비쥬얼 보단 맛이에요.
A dish should be appreciated for its taste rather than visuals, right?