My Little Kitchen S2 Ep5 Bulgogi with Rice, Donggeurang Ttaeng, 고추장 불고기 덮밥, 모듬전

Bulgogi with Rice
The Korean spice of gochujang bulgogi mingles with the soft, rich taste of cream cheese. Spicy gochujang bulgogi and cream cheese are enjoyed together with a bowl of hot rice for the perfect combination.
■ main ingredients
rice, 300g pork
Seasoning
3TS red chili paste, 1TS soy sauce, 1TS sugar, 1 onion, 1 chili pepper,
1/2TS red chili powder, sesame oil, 1/2 leek, 1/2 diced garlic
For Cream cheese sauce
3TS cream cheese, 4TS milk, whole pepper, salt
■ Recipe
1. pour water and add red chili paste, soy sauce, sugar, diced garlic and sesame oil into a bowl. stir well.
2, dice half an onion in a blender, and add it to the marinade. slice the other half of the onion, and chop the pepper.
3. stir milk into the cream cheese. top it off with a pinch of salt.
4. oil a heated frying pan, and stir-fry the marinated pork with the chopped onions and peppers.
5. place the bulgogi on top of the rice, pour the cream cheese sauce on top.
6. garnish with the sliced green onions, and sprinkle whole pepper on top using a grinder to finish!
Donggeurang Ttaeng, Chili Pepper Pancake, Shitake mushroom Pancake
Donggeurangttaeng are the symbol of Korean holiday food. We′ll make these Korean-style pancakes, which represent the health and prosperity of the family, then try variations with mushrooms and peppers ae well.
■ main ingredients
200g ground pork, 100g tofu, 7 shitake mushrooms, 6 chili pepper, flour
Seasoning
4 eggs, 100g flour, 1/4 onion, 1/2 carrot, 1 green onion, 1TS diced garlic, salt, sesame oil, pepper
■ Recipe
1. Chop onions, carrots, leeks, 1 shiitake mushroom, and 1 pepper. Use blender if necessary.
2. Use the side of the knife blade to crush tofu, and remove water using a cotton cloth.
3. Mix the vegetables with ground pork, and season with salt, pepper, and sesame oil.
4. Knead with the hands until the dough becomes sticky.
5. Roll the dough into a long roll, and sprinkle flour.
6. Cut off small pieces. Round adn flatten with the hands. Coat with flour, then with egg.
7. Fry slowly on low heat until completely cooked.
8. Slit the pepper, and stuff with the dough. Fry the same way.
9. Cut the stem of the mushroom and slit the top in an X-shape. Stuff with dough, coat in flour and egg, and fry until golden.
10. Serve all three kinds of jeon together.
고추장 불고기 덮밥
한국인의 맛, 고추장 불고기에 부드럽고 고소한 크림치즈의 풍미를 더한다.
밥과 함께 먹어 더욱 좋은 매콤한 고추장 불고기와 크림치즈를 얹어 맛을 낸 덮밥.
■ 재료
1. 주재료
밥, 돼지고기 300g,
2.고추장 불고기 양념장
고추장 3스픈, 간장 1큰술, 설탕 1큰술, 양파 1개, 고추 1개, 고춧가루 1/2큰술, 참기름, 다진 마늘 1/2큰술, 대파 1/2뿌리
3. 크림치즈
크림치즈 3큰술, 우유(휘핑크림) 4큰술. 통후추. 소금.
■ 조리과정
1. 믹스볼에 반 컵 정도 물을 붓고 고추장과 간장, 설탕, 참기름, 다진 마늘을 모두 넣고 양념장을 만듭니다.
2. 양파는 절반을 크게 잘라 1/2개는 믹서로 갈아 넣습니다.
3. 나머지 1/2개는 채를 썰어두고, 고추와 파도 채를 썰어 준비합니다.
4. 크림치즈에 우유를 넣고 농도를 맞춥니다.
5. 팬에 기름을 약간 두르고 양념에 버무린 불고기를 볶아냅니다.
6. 이때 채 썰어둔 양파를 함께 넣어 볶아냅니다.
7. 접시에 밥과 고추장 불고기를 올리고 크림치즈를 뿌려줍니다
8. 채 썰어둔 파를 올리고 통후추를 그라인더로 살짝 갈아 뿌려주면 완성
모듬전(동그랑땡, 고추전, 표고버섯전)
한국의 명절 음식의 대명사, 동그랑땡.