When you are in Korea Soju Is Korean Popular Alcoholic Beverage you can drink beer or but not much hard liquor is found unless you are in Seoul, or areas were Americans travel.In South Korea Soju is the alcoholic drink of choice. The best selling brands of Soju include Chamisul, and Chum-Churum. Some people think Korean Soju tastes like Vodka, but in fact it has a slightly dry and does not have much of a taste.Soju Is Korea’s National Drink The main ingredient for soju is sweet potatos. This national drink of Korea known to Koreans as “a friend of life”can be made from sweet potato, barley, and rice. Soju is a clear liquid and can have a varied alcohol content: from 20% to 40 %. Seju tastes like a sweet vodka. The Bald Chef has enjoyed Soju with all types of Korean food and it goes well with Korean Barbeque. Soju was first distilled in Korea in the 1300 and has been drank in Korea until present times.Traditionally, Soju is taken as a shot. Soju is the most popular alcoholic beverage in Korea. Korea made it illegal to use rice for soju, so the distilleries began to use sweet potatoes, wheat, barley, and tapioca to make Soju.Soju Is Korea’s National Drink The main ingredient for soju is sweet potatos. This national drink of Korea known to Koreans as “a friend of life”can be made from sweet potato, barley, and rice. Soju is a clear liquid and can have a varied alcohol content: from 20% to 40 %. Seju tastes like a sweet vodka. The Bald Chef has enjoyed Soju with all types of Korean food and it goes well with Korean Barbeque.
This how How to Cook And Eat Korean Barbecue to make and eat and cook Korean barbecue spicy pork necks, Bulgogi, Galbee, and lots of soju to kill off that spicy pork neck. This is the food of Korea. We will eat this feast until it’s coming out our ears cause were crazy like that. Eat, cook, eat, drink scream Mashi-go chuk-ja is a common toast (literally translated, it means “let’s drink and sleep” You can never go wrong with Korean BBQ!
Korean Jajangmyeon Recipe (자장면) is a Korean dish made from pork, potato, onion, and Zucchini Squash which is stir fried with a black bean and pork sauce. The dish is Chinese recipe in origin but is widely served in restaurants across Korea. This video will show you how to make real Korean Jajangmyun. Jajangmyun is a Korean black bean sauce that is served over Asian style buck wheat noodles. This is a great Korean recipe that I have enjoyed for years. This famous dish is often served in Korean/ Chinese restaurants, and you can also make this recipe at home. Watch the video and it will show how to cook this clasic recipe that is enjoyed all over Korea.
Ingredients To Make Great Korean Jajangmyun
1 pound of Samgyeopsal Korean Pork Belly
2 tablespoons minced garlic
2 tablespoons black bean paste
2 tablespoons cooking oil
1 teaspoon sugar
1 tablespoon sesame seed oil
1 large potato cut into small cubes
1 medium onion cut up into small cubes
1 zucchini cut into small cubes
2 tablespoons potato starch
1 package of fresh Korean style buckwheat noodles
Cooking Instructions For Making Korean Jajangmyun (Ja Jang Myun)
The Bald Chef’s wife show you how to make the national Dish of Korea, Kimchi 김치. Fresh Korean Kimchi Recipe Korean recipe is easily made. You can made homemade Korean Kimchi 김치 at home with this great recipe This is my wife recipe and it is spicy so if you love Korean food give this recipe a try. This recipe is based on Napa cabbage.
Ingredients For Fresh Korean Kimchi
These are the ingredients you will need to make Fresh Korean Kimchi:
1 Head of Cabbage
1/2 Daikon Radish
1 1/2 Cups Sea Salt
1 Cup of Water
3 oz. Fresh Ginger
30 Cloves of Garlic
6 Green Onions
10 Tablespoons Dryed Korean Red Pepper Powder or better known as Kochukaru
1 Tabelspoon Brown Sugar
5 Teaspoons Fish Sauce
The Bald Chef shows you how to make Gam Ja Tang , a Best Korean Gam Ja Tang Recipe soup that is made with pork neck bones, potato, Korean Hot Pepper powder and onion. Cooking this soup is very easy. To cook Gamjatang take about one hour. After the soup is cook you can add rice or fresh Ramen noodles. In Korean Gamja is potato and tang is soup. This is a very good soup that is eaten all over Korea.
Ingredients For Great Gam Ja Tang Korean Soup Recipe
4 pounds of pork neck bones
2 tablespoons sea salt
2-3 tablespoons fresh garlic
2 tablespoons fine ginger
3 tablespoons of Korean hot red pepper
1 1/2 potatoes
2 tablespoons sea salt
1 white onion chopped
2 tablespoons Korean fermented soy bean paste doenjang
1 cup of fermented Korean Kimchi
1 tablespoon of black pepper
2 tablespoons of Korean Red Pepper paste or Gochujang
The Bald Chef shows you how to make the best known Korean Bulgogi recipe at home. Korean barbecue is very popular in Korea and is often cooked over live charcoal coals. The recipe is for thinly sliced Rib Eye marinated in an Asian barbecue sauce. My Bulgogi recipe is easy to make and tastes great. Then it is barbequed and served with rice. This is a great entry recipe for the world of Korean BBQ, Bulgogi is beef and it tastes great. Though version is made spicy you can also make it mild. The version of Korean Bulgogi I barbecued was marinated in a sauce that included Gochugaru to give them meat a special spicy flavor. Bulgogi in the Korean language means fire beef, and boy does it taste good. If you ever wondered what Korean barbecue was all about the first step is it a try the Bald Chef’s authentic recipe for thinly sliced ribeye cooked over live charcoal, not always it spectacular taste it really shows you what Korean barbecue is all about.
Korean Jeyuk Bokkeum Recipe for Jeyuk Bokkeum 제육 볶음 or often referred to as Dwaejigogi Bokkeum 돼지고기볶음. This is a easy recipe to cook it features pork sliced thin then marinated in Korean pear juice. It is spiced up with some Korean red pepper flakes Gochugaru and fermented Korean red pepper paste Gochujang. The Bald chef’s wife Kyung shows how to cook step by step all the ingredients and cooking methods to cook this authentic Jeyuk Bokkeum recipe. The final results are very good and it is typically served with Rice. If you like spicy Asian style stir fry dishes this Korean recipe might be what you are looking for. In the end the pork is very tender and spicy, and the spice can be adjusted your personal preference.
Korean Japchae Recipe 잡채 is the recipe for Korean Japchae 잡채. Japchae is a classic dish from Korea, that is made out of sweet potato noodles, beef, and vegetables. The Bald Chef will show you how to cook this recipe step by step. In this tutorial we will go over all of the ingredients and cooking methods to make this noodle dish known as Japchae. Maybe you never heard of this recipe and it can even be made vegetarian and it is gluten-free. So if you’re interested in learning how to cook this very popular Korean recipe this video will be an easy way to learn to cook this dish.
Thai Fish cake Tod are very tasty. Trying to find great Tod Mun (Thai word for shrimp is Goong) in a local Thai restaurant may seem like looking for a needle in a hay stack. When you have eaten fresh tod mun in Thailand nothing can stack up to this outstanding Thai appetizer. One of the best Thai appetizers I eaten travelling through Thailand was Tod Mun. This recipe for Tod Mun is a favorite for The Bald Chef (Glen Izett). This recipe for real Tud Mun designed for the Thai pallet is the way I remember Tod Mun in little Thai cafes or on the street carts in Thailand. I always liked the little Thai dipping sauce that brings the hot curry flavor together with the sweet sauce! This recipe will show you how to make Thai Tod Mun. This is my recipe for Tod Mun by the Bald Chef.
Most people know Best Thai Recipe For Shrimp Basil a common dish in most Thai restaurants, but I also enjoy shrimp basil made in the same way as Thai chicken basil but subtitling the chicken for shrimp. This Thai recipe is one of the Bald Chef’s favorites. This tasty Thailand dish is made with large fresh shrimp. The spice of the garlic, basil, and Thai peppers make this Thai shrimp recipe one of a kind!
Instructions On How To Make Thai Shrimp Basil
Place 2 tablespoons of vegetable oil in a wok and bring to high heat add 2 tablespoons of fresh chopped garlic and 6 Thai peppers, stir fry for 1 minute and add 1/4 sliced onion, 1 pound of large fresh shrimp. Fry the mixture until shrimp is done add a 1/4 bunch of fresh Thai basil leafs, 1/2 tablespoons of black pepper, and 2 tablespoons of fish sauce (3 Crab Brand) served over fresh Thai rice. This is a very nice dinner From Thailand. The Bald Chef also likes this Shrimp Basil served with Thai jasmine rice.List Of Ingredients Thai Recipe For Shrimp Basil This is the list of ingredients you will need to cook this Thai shrimp, basil recipe you may not be able to get all of them in your local grocery store so you may need to go to a Asian grocery store to get the complete ingredient list, which includes:
To make the best Asian style stir fry you need to know how to cook Asian rice. Asian Rice Steamer Machine need to know how to use a rice cooker. A lot of Asian recipes revolve around rice The Bald Chef can teach you how to use an Asian style rice cooker. There are many different brands and styles of rice cookers on the market today. If you don’t own a rice cooker and you want to enjoy cooking a variety of Asian recipes, this might be a good time to invest in one. With an Asian rice cooker your rice will cook perfectly every time. The first step in cooking rice in a rice cooker is to wash the rice in the pot part of the rice steamer two or three time. Then all you have to do is put in the water in proportion to the rice you are cooking. The last step is to put the rice pot back into the steamer and push the button. Watch this how to cook Asian rice recipe and you will master the technique easily. This my friends is the only way to cook rice. There are many types of rice that are used in Asia including Aromatic rice, Jasmine rice, and Wehani rice.
Should You Wash Rice Before Cooking
Many people say you should not wash or rinse rice before cooking. There are two way of looking at the subject of washing rice. The first thought is there may be dirt or talcum powder in the rice that is often grown in foreign countries. I have always washed my rice 4 or 5 time before I Cook it with clean water. If you wash your rice you may wash away healthy nutrients. For me if you are cooking Asian rice I think it is a good idea to rinse and clean the rice before you cook it.
Vietnamese Bo Kho is a Beef Stew recipe that is often served on Egg noodles or with French Bread. This recipe shows you how to cook Bo Kho Vietnamese Recipe French/Vietnamese beef stew to perfection. Utilizing both French and Vietnamese cooking techniques this stew is one of my favorite breakfast foods. The slow cooked fatty Beef infused with charred Onion, Lemongrass, Ginger, Basil, Garlic and Carrot makes quite an incredible dish. Though I have never been in the North part of Vietnam I know in around Saigon this is a very popular dish. It takes time cook this recipe but it’s well worth it. It is most often served with a small bowl of salt and pepper to dip the tender meat into. And of course fresh bean sprouts, lime, sliced onion and fresh basil. When I eat this Bo Kho I like to add some extra fish sauce and hot sauce to bring the heat up on. Though sometimes it’s served with rice noodles, my favorite preparation is with egg noodles. I will show you step-by-step exactly how I watched Beninese people cook this recipe step by step. Though I am an American and people may say I’m doing it all wrong, this is what I saw. This is in fact what of my most favorite Vietnamese recipes In Vietnamese Bo means beef and Kho is to stew thus Bo Kho. This great stew from Vietnam takes about 3 hours to prepare and is worth the time. This dish ,Bo Kho has alot of French influences but is infused with many Vietnamese spices. Most often this stew is made from Beef Shank (bò bắp), or Beef Chuck (bắp vai bò) and is cooked until the meat is very tender, I like to Star Anise to make my stock when I am stewing my beef. After about an 1/2 hour into the cooling process I start to add the Fish sauce, and Tomato paste. Bo Kho is a great dish that gives you the true flavor of South Vietnam. On my trips to Saigon I have sampled Bo Kho at many fine restaurants in Saigon and in around the Delta. The time and dining experiences in Vietnam gave me the feel and taste for my own rendition of this classic dish Bo Kho . This is an easy dish to make and “you will love it” says The Bald Chef. Bo Kho is the perfect Vietnamese entrée. For more detailed information and cooking instructions Bo Kho is a great dish that gives you the true flavor of South Vietnam. On my many trips to Saigon I have sampled Bo Kho at many fine restaurants in Saigon and in around the Delta. The time and dinning experiences in Vietnam gave me the feel and taste for my own rendition of this classic dish Bo Kho . This is an easy dish to make and “you will love it” says The Bald Chef. Bo Kho is the perfect Vietnamese entrée. The Bald Chef shows you how to cook and prepare Vietnamese Bo Kho which is a beef stew that can be served on egg noodles or with French bread. In Vietnamese Bo means beef and Kho is to stew thus Bo Kho This great stew from Vietnam takes about 2 hours to prepare and is worth the time.
Pho Gia is Vietnamese Pho soup made with chicken. Pho Gia Vietnamese Chicken Noodle Soup is made with white meat chicken This video will show you step by step how to make this South Vietnamese great soup recipe. In Vietnam you will find this soup in many street stalls all over the South part of Vietnam. Cooking this dish is easy and you will find the recipe to a be very authentic Vietnamese preparation. My experiences in Vietnamese restaurants both in Vietnam and the USA tells me after eating a bowl of this Pho Gia recipe it’s the real deal. The Bald Chef thinks that the key to his Pho Gia broth is to slow simmer the Pho broth, after the chicken has been removed. Chicken Pho is often served with sides such as Thai basil, bean sprouts, lime, and jalapeño slices.
Ingredients For Making Pho Gia Vietnamese Chicken Noodle Soup
1 1/2 pound chicken breast with rib meat
1 white onion pealed and charred
1 stick of Siagon cinnamon cây qu
1 teaspoon Coriander Seed
4 small pieces of fresh ginger
1/8 cup of fish sauce (nuoc mam)
2 tablespoons of black pepper tiêu den
4 Asian star anise
Chinese parsley : ngò tàu
1 green fine cut onion hành lá
3 bunchs of Thai basil
8 cups of water
Vietnamese Summer Rolls are fresh, and almost like a salad in a rice paper roll. Sometimes Vietnamese (Gỏi Cuốn) Summer Roll Recipe rolls are called Imperial rolls because they are fit for a king. The Bald Chef uses Shrimp in this version, but try experimenting with Pork, chicken, basil, onion, mint, vermicelli, Sesame leaf, and lettuce.
Pho(Phở Bò) the national dish of Vietnam . Vietnam Pho Soup Siagon Recipe (Phở Bò) recipe will show you step-by-step how to make this incredibly famous soup from southern Vietnam. Pho is a incredibly delicious Vietnamese beef soup. Pho Is the greatest hangover cure known to man, and is said to have medicinal properties. This is my Pho recipe, by the Bald Chef (Glen Izett) is made the way Pho is made in Saigon, Vietnam. Though making Pho is not a quick process, it is well worth the time. This fragrant soup is made from a combination of many cuisines including French, Chinese, and indigenous the Vietnamese cooking techniques. The quintessential part of cooking up the broth for the soup is to make a very clear stock. The stock is flavored with some of the southeastern Asians best spices, and poured over rice noodles, and topped off with a variety of vegetable accoutrements. Many Americans call this dish pho but in Vietnam it is called (fuh).
Ingredients For Making The Best Vietnamese Pho Soup
These are the ingredients you will need to cook Vietnamese Pho soup. There are many recipes for Pho depending on the region of Vietnam, this particular recipe focuses on the Southern version of the recipe that is served and made south of the Central Highlands, through Saigon, and down into the Delta region of Vietnam. If you are looking for the ingredients to cook this amazing Vietnamese soup listed below is a complete list of these ingredients:
- 8 cups of water
- 1 pound of beef bones
- 2 pounds beef neck bones
- 1 stick of Siagon cinnamon cây qu
- 4 slices of fresh charred Ginger
- 1 Cardamom Pod
- 6 tablespoons of fish sauce (nuoc mam) I recommend 3 crab brand fish sauce.
- 2 cloves of fresh Garlic
- 5 coriander seed ngò
- 2 tablespoons of black pepper tiêu den
- one onion cut in halfed and chared hành tây
- 4 Star Anise
- Vietnamese parsley: ngò tàu
- green onion hành lá sliced thin
- fresh whole Lime cut into slices
- fresh clean Bean Sprouts
- 1 tablespoon of brown sugar
- Vietnamese basil
- 1/4 cup vinegar
- Fresh Vietnamese banh Pho noodles (rice noodles)