chinese food

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	Onigiri おにぎり [Remastered/リマスター] 7.02 min. \| 4.9679794 user rating \| 151240 views Ingredients for Onigiri (7 kinds of onigiri) 360ml Rice (1½ cups) 50ml 10% Salt Water (1¾ fl oz) 2 sheets of Toasted Nori Seaweed Lightly-Salted Salmon Fillet 50g Short Rib Slices (1¾ oz) 1 tsp Soy Sauce 1 tsp Sugar Grated Garlic 1 Pickled Hiroshimana Leaf Chirimenjako - Dried Baby Sardines Toasted White Sesame Seeds Umeboshi - Pickled Japanese Plum Okaka - Dried Bonito Flakes Canned Tuna Mayonnaise Wasabi Miso Spring Onion Leaves Sake or Water Soy Sauce A Shiso Leaf Parsley Leaves Kinome - Young Leaves of Sansho Pepper Toasted White Sesame Seeds ＜材料＞米２合（360ml）7個分塩水（約１０％）水 50ml 塩 5g 焼き海苔2枚甘塩鮭 1切れ牛カルビ肉 50g しょう油小1 砂糖小1 にんにくすりおろし広島菜漬物 1枚ちりめんじゃこ炒り白ごま梅干おかか（花かつお）ツナ（缶詰）マヨネーズわさびみそ青ねぎ酒少々（水でも可）しょう油飾り用（あれば）大葉、パセリ、木の芽、炒り白ごま


	How to Make Omurice オムライスの作り方 5.07 min. \| 4.960586 user rating \| 1306614 views Ingredients for Omurice (serves 2) 130g Chicken (0.287 lb) Salt & Pepper 1 Garlic Clove 1/4 Onion (70g / 2.47 oz) 4 Button Mushrooms (50g / 1.76 oz) 1 tbsp White Wine 200g Canned Tomato (0.441 lb) 1 tbsp Tomato Ketchup 1/2 Bouillon Cube (2.8g / 0.1 oz) 1 Bay Leaf 30g Frozen Green Peas (1.06 oz) Olive Oil, Salt & Pepper 280g Steamed Rice Cooked with Less Water (0.617 lb) 4 Eggs 2 tsp Dairy Cream Olive Oil, Salt & Pepper Baby Salad Greens Parsley Tomato Ketchup About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Bento Lunch Box お弁当の作り方 6.53 min. \| 4.950381 user rating \| 2817061 views Ingredients for Bento (serves 1) - Potato Salad - 40g Potato (1.41 oz) 10g Carrot (0.35 oz) 400cc Water (1.69 us cup) 1/2 tsp Salt 4cm Cucumber (1.57 inch) A pinch of Salt 1 tbsp Sweet Corn 1/2 tsp Vinegar A pinch of Sugar A pinch of Black Pepper 1 tsp Mayonnaise 1 Cherry Tomato - Chicken Karaage - 50g Chicken (1.76 oz) 2/3 tbs Kimchi Base or 1/2 Soy Sauce + 1/2 Sake + Grated Garlic 1 tsp Potato Starch Frying Oil - Honey Glazed Pumpkin - 40g Pumpkin (1.41 oz) Honey Toasted Black Sesame Seeds 1/8 Apple - Onigiri - 140g Fresh Steamed Rice (4.94 oz) Noritama Furikake - Egg & Seaweed Yukari Furikake - Red Shiso Leaf 2 sheets of 19×5cm Toasted Nori (7.5x2 inch) - Spinach Tamagoyaki - 1 Egg 40g Spinach (1.41 oz) 1 tsp Soy Sauce 1 Vienna Sausage 1/2 tsp Oil Trick to make bento in the busy morning is preparing the ingredients the night before or using premade ingredients from the market. Recently, bento regained its popularity in Japan for its safe and balanced diet and many Japanese bring their own bento to school and work. About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Onigiri (Japanese Rice Balls) おにぎりの作り方 6.22 min. \| 4.946589 user rating \| 1391166 views Ingredients for Onigiri 7 pieces 360cc Rice for 7 Onigiri (1.52 us cup) **Molding rice when it is still warm makes it easy to form onigiri into a desired shape. Japanese rice: en.wikipedia.org 2 sheets of Toasted Nori 1 piece of Lightly-Salted Salmon 50g Sliced Beef Short Ribs (1.76 oz) 1 tsp Soy Sauce 1 tsp Sugar Grated Garlic 1 leaf of Pickled Hiroshimana Boiled and Dried Baby Sardines Toasted White Sesame Seeds Umeboshi - Pickled Plum Okaka - Dried Bonito Flakes Moistened with Soy Sauce Canned Tuna Mayonnaise Wasabi Miso Long Green Onion Sake or Water Soy Sauce Salt Water 50ml Water (0.21 us cup) 5g Salt (0.18 oz) - Toppings - Shiso Leaf Parsley Kinome - Young Leaves of Sansho Pepper About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	Seasoned seaweed 3.67 min. \| 4.9561243 user rating \| 34096 views www.maangchi.com I added captions to this video! :English and Korean Ingredients: Doljaban, garlic, green onions, soy sauce, sugar, sesame oil, sesame seeds. Directions: In a large mixing bowl, add 3 cloves of minced garlic, 3 chopped green onions, 3 tbs soy sauce, 1/3 cup water, 1 tbs sugar or honey, 3 tbs sesame oil, and mix well with a wooden spoon Measure 100 grams of doljaban from the package. Tear or crush the doljaban into small pieces with both hands and place it in the seasoning sauce in the bowl. Mix it well until moisture is absorbed. Sprinkle 2-3 tbs roasted sesame seeds and mix it together. Serve with rice, kimchi, soup, and a few more side dishes. You can keep it in the fridge up to 1 week.


	How to Make Temaki Sushi (Japanese Hand Roll Sushi) 手巻き寿司の作り方 6.07 min. \| 4.9305696 user rating \| 893762 views Ingredients for Temaki Sushi (serves 3) 300ml Rice (10 1/2 oz) 300ml Water (10 1/2 oz) 1 tbsp Sake 5x5cm Kombu Kelp (2x2 inches) 2 tbsp Roasted White Sesame Seeds A Little Ginger 40ml Rice Vinegar (2 tbsp & 2 tsp) 1/2 tbsp Sugar 1 tsp Salt 2 Eggs 2 tsp Sugar A Bit of Salt 4 Srimps 100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz) 100g Kampachi - Greater Amberjack (3 1/2 oz) 100g Fatty Salmon (3 1/2 oz) 1 Precooked Anago - Conger Eel 2 Scallops 1 Cuttlefish Looseleaf Lettuce Newly Harvested Onion Radish Sprouts 1/2 Cucumber 50g Takuan - Pickled Daikon Radish (2 oz) 50g Nagaimo - Japanese Mountain Yam (2 oz) 10 Shiso Leaves - Beefsteak Leaves Toasted Nori - Toasted Laver Seaweed Gari - Sushi Ginger Mayonnaise Wasabi - Grated Japanese Horseradish Soy Sauce How to Make Steamed Rice Wash 300ml rice (10 1/2 oz) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (10 1/2 oz), 1 tbsp sake and 5x5cm kombu kelp (2x2 inches). Let the rice soak in the water for 30 minutes and turn on the rice cooker. About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	Fresh fish feast 9.25 min. \| 4.954416 user rating \| 36667 views www.maangchi.com Ingredients: Fresh fish, soybean paste, garlic, vinegar, sesame seeds, sesame oil, green onions, green chili peppers, hot pepper paste, honey, salt, wasabi powder, soy sauce, seaweed, flour, vegetable oil, lettuce, cucumber Directions: 1. Make fluffy rice! (see www.maangchi.com 2. Wash and drain lettuce and cucumber and set aside. 3. Cut the cucumber (and carrot, if you have some) into about 4 inch long pieces. 4. Slice limes (or lemons) and green chili peppers crosswise into pieces ¼ inch thick to use as garnish later and set aside. 5. Cut fresh raw fish into bite size pieces and place it on a serving plate. tip: cut one motion in one direction. If you cut like a saw, the fish will break and the cut will be ragged instead of smooth and shiny. 6. Garnish with sliced lime, green chili peppers and sprinkle roasted sesame seeds on top. 7. Keep it in the refrigerator until ready to serve. Let's make 3 different kinds of delicious dipping sauce for hoe! Choose your favorite or make all 3 to compare the different tastes. 1. "Wasabi and soy sauce" Make the wasabi paste first by mixing 1 tbs wasabi powder and 2 ts water in a small bowl. Roll into a small ball and add 1/4 cup soy sauce before serving. 2. "Soybean paste based sauce (called chodoenjang or doenjang bangah in Korean)" Mix these ingredients well in a bowl: ¼ cup soybean paste, 2 tbs hot pepper paste, 3 cloves of minced garlic, 2 tbs worth chopped green chili pepper, 1 tbs honey, 1 ts roasted sesame ...*


	Korean-style sautéed sea plant ("miyeok julgi bokkeum") 4.35 min. \| 4.943662 user rating \| 57712 views How to make this delicious side dish. The full recipe is here: www.maangchi.com Ingredients: Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds, and artificial crabmeat (optional). Directions: 1.Open a package of miyeok julgi (1 pound) with scissors. Rinse it in cold water a couple of times until all the salt is gone. Soak it in cold water for 10 minutes. 2.Boil about 8 cups of water in a pot. 3.Drain the miyeok julgi and put them into a pot of boiling water. 4.Blanch them for 20 seconds. 5.Rinse in cold water, strain, cut them into bite size pieces, and set aside. 6.Mince 2 cloves of garlic and slice half of a medium-sized onion. Set them aside. 7.Split 3 sticks of crabmeat lengthwise into threads with your fingers. Cut them into bite size pieces and set aside. tip: sometimes, if some miyeok julgi is not shredded thinly, split thinly with your fingers 8.Heat up a pan over medium high heat. Add some vegetable oil. 9.Add the minced garlic and sliced onion. Stir it with a wooden spoon for 10 seconds, and then add miyeok julgi. 10.Keep stirring for about 3 minutes. 11.Add 1 tbs soy sauce, 2 ts mulyeot, and the crabmeat threads. Sautée another minute. 12.Turn the heat off and add 2 ts of sesame oil. Transfer to a serving plate and sprinkle some sesame seeds on top. Ingredients: Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds ...*


	Making japchae (Korean stir fried noodles and vegetables) 9.83 min. \| 4.8917646 user rating \| 299184 views Full recipe: www.maangchi.com This time I make delicious job chae (also spelled japchae, jabchae, chapchae, chopchae or jobchae), Korean-style stir fried noodles and vegetables. Ingredients: • Starch noodles ("dangmyun") • 150 grams of beef • 1 bunch of spinach • 1 medium size carrot • 1 medium size onion • mushrooms (5 dried shiitake and 1 package of white mushrooms) • 3 cloves of garlic • 7-8 green onions • soy sauce, sesame oil, sugar, pepper, and sesame seeds See my website for photos and details of ingredients: www.maangchi.com Makes 4 servings. How to prepare your ingredients before stir frying: 1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2. Slice a package of white mushrooms (2 cups' worth). 3. Cut a carrot into thin matchstick-shaped pieces 5 cm long. 4. Cut 7 -8 green onions into 7 cm long pieces. 5. Slice one onion thinly. 6. Slice 150 grams of beef into thin strips. Now let's start! 1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl. 2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside. tip: Take one sample and taste it to see whether or not it's cooked properly. If it feels soft, it's finished. 3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in ...*


	Korean Food: Bibimbap (비빔밥) 7.32 min. \| 4.8494625 user rating \| 417045 views INGREDIENTS Main: 1/4 Cup Ground Beef 1/4 Cup Korean Radish Side-dish (Moosaengchae) 1/4 Cup Kimchi 2 Handful Bean Sprout 1 Handful Gosari 1/3 (Carrot, Zucchini, Cucumber, Onion) 2~3 Leaves Lettuce 1/2 Green Onion 1 Egg 1 Sheet Dried Seaweed 2 Bowls Cooked Rice For the Beef: 1/2 tsp (Sugar, Cooking Wine, Soy Sauce, Sesame Oil) 1 clove Minced Garlic, 1 Pinch (Salt, Black Pepper) For the Gosari: 1/4 Onion, 2 tsp Soy Sauce, 1 tsp Sesame Oil, 1/2 Tbsp Olive Oil, 1/2 tsp Minced Garlic For the Bean Sprouts: 1/2 tsp Sesame Oil, 1 Pinch Salt For the Bibimbap Sauce: 3 Tbsp Red Pepper Paste, 1/4 tsp Soy Sauce, 1 tsp (Vinegar, Sugar), 3/4 tsp Sesame Seeds, 1 tsp Sesame Oil, 1/2 tsp Minced Garlic Yield: 2 Servings For the video: Artist: Son, Dam-bi Title: Bad boy (instrumental) / 반대말


	Korean Food: Jap Chae (잡채) 6.22 min. \| 4.8628387 user rating \| 141916 views Ingredients: Main: 4.6 oz Cellophane Noodles, 1 Cup Beef, 1/3 Carrot, 1/2 Onion, 3 oz Spinach, 3 Dried Shiitake mushrooms, 1/3 Sweet Pepper (optional), 2 Eggs(Optional), Olive oil, Salt , Black Pepper For the Beef: 1/2 Tbsp Soy Sauce, 1/2 Tbsp Cooking Wine, 1 tsp Garlic, 1 1/2 tsp Sugar, A pinch of Black Pepper For the Spinach: 1 tsp Soy Sauce, 1/2 tsp Sugar For the Mushroom: 1 1/2 tsp Soy Sauce, 1/2 tsp Sugar, 1/4 tsp garlic For Noodles: 2 Tbsp Soy Sauce, 1/2 Tbsp Sugar. 2 Tbsp Olive Oil For the Sauce: 1 1/2 Tbsp Soy Sauce, 2 Tbsp Sesame Oil, 1 Tbsp Sugar, 1 Tbsp Sesame Seeds, 1/8 Tsp Black Pepper Songs for this video. Artist : TV Drama 황진이 OST 1. 마음주지 않는 꽃 / 2. 해어화


	Asian At Home ::: Beef Kimbap, Beef Kimbob?! Whatever, it's GOOD!!! 14.97 min. \| 4.9545455 user rating \| 14417 views READ ME FOR MORE INFORMATION~!! =D Thank you so much for watching my Beef Kimbob, Beef Kimbap?! video!! *Watch it until the end, I have a surprise for you! lololol* Subscribe for support!! :D XOXO!!! If you like the recipe, THUMBS UP or FAV~!! =D yeah~! Sometimes I just can't help that I want kimbob more than anything! This "Beef Kimbob" is my husband's favortie kimbob and I made this video for him. =) Awww what a nice wife..lolol My favorite kimbob is Tuna&Mayo, I will show you guys the recipe oneday. And as I telling you on this video, you can also make vegetarian version of it too. Omit eggs and beef. Season chopped 2 portobello mushrooms as same as the beef in this recipe. And cook it a few minutes untill they are nice and soft. I hope you like my Kimbob!!! XOXO~!!! Follow me on Twitter! :D - twitter.com Add me on Facebook! :D - www.facebook.com Any Questions! :D - seonkyounglongest@yahoo.com ::::INGREDIENTS:::: You can make 7 to 9 Kimbobs depends how you stuff the kimbob. 7 to 9 Kim. (Seaweed paper) 7 to 9 About 1/4" long thin strip Danmuji, (Pickled radish) Sesame oil for coat the final kimbobs and knife. For the Rice::: 2 Cups short grain white rice Measuring water as shown on this video or 3 Cups water. After cook the rice, seasoning the rice with 1 teaspoon sesame oil, 1/2 teaspoon salt, little bit of black pepper, 1/2 teaspoon sugar and 1/2 teaspoon sesame seeds. For the Egg::: 3 Large eggs 1/2 teaspoon salt and little bit of black pepper 1 teaspoon mirin 1 ...


	Korean spinach side dish (sigeumchi namul) 4.85 min. \| 4.826087 user rating \| 161486 views This spinach dish called "sigeumchi namul" a side dish that Koreans eat with rice. It'll be good recipe for vegetarians. full recipe: www.maangchi.com Ingredients: • 1 bunch of spinach • 2 cloves of garlic • 1 green onion • 1.5 tbs of soy sauce • sesame oil and sesame seeds Directions: 1. In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots. 2. Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out. 3. Cut the spinach a few times and set it aside. 4. Place 2 cloves of minced garlic, 1 chopped green onion, 1.5 tbs of soy sauce and ½ tbs sesame oil in a large bowl and mix them all up with a spoon. 5. Place the spinach into the sauce and mix by hand. 6. Transfer the spinach onto a serving plate and sprinkle ½ tbs of toasted sesame seeds.


	VEGGIE THAI WALNUT NORI WRAPS w/ SPICY DIPPING SAUCE! - RAW FOOD RECIPE 10.98 min. \| 4.8777294 user rating \| 10833 views Free Raw Grocery List + More Vids Here: www.regenerateyourlife.org Recipe/Notes/Links? JUST CLICK HERE NOW!--------▶▶ bit.ly * life-regenerator.com SHOP http BLENDERS BLEND.life-regenerator.com ENZYMES http SHOP in our amazon store SHOP.life-regenerator.com AMAZON direct shopping http BLENDERS BLEND.life-regenerator.com FOOD PROCESSORS http VEGGIE WASH VEGGIE-WASH.life-regenerator.com ENZYMES http PROBIOTICS PROBIOTICS.life-regenerator.com GIFT us http FACEBOOK me FACEBOOK.life-regenerator.com SCHEDULE a phone session w me SESSION.life-regenerator.com ========================== ❤ VEGGIE THAI WALNUT NORI WRAPS w SPICY DIPPING SAUCE! ❤ — Always SCRUB & WASH PRODUCE before eating! I use VEGGIE WASH! VEGGIE-WASH.life-regenerator.com I ngredients * FOR the DIPPING SAUCE — 2 cups Walnuts, soaked in water for a few hours or overnight & then strained WALNUTS.life-regenerator.com — ½ cup Hemp Seeds http — 4 Garlic Cloves, peeled (use less or more, if desired) — 3 Dates — 4 in. piece of Ginger, roughly chopped — 1 Chili Pepper, chopped — ½ teaspoon Cumin — ½ teaspoon Paprika — 1 Thai Young Coconut (meat + water) — Sea Salt, to taste FOR the VEGGIE WRAP: — Nori Seaweed NORI.life-regenerator.com FOR the "MEAT" — 1 head Cabbage — 1 bunch Parsley — 1 bunch Cilantro FOR the "FILLINGS": — Red Peppers, thinly sliced — Celery, thinly sliced lengthwise — Romaine Lettuce, roughly chopped — Carrots, sliced thinly lengthwise — Zucchini aka Courgette, sliced thinly lengthwise ...


	Seaplant soup (Miyuk Guk) 6.82 min. \| 4.868421 user rating \| 51840 views "Miyuk Guk" is made of seaplant and is traditionally eaten on your birthday or after giving birth, but you can eat anytime you like. Seaplant soup (Miyuk gook): 4-6 servings Ingredients: 1. 4 cups of soaked miyuk (1 cup of dried seaplant) 2. 16 cups of water 3. 4-5 tbs of fish sauce 4. 200 grams of beef brisket 5. 1 tbs of minced garlic 6. sesame oil Directions: 1. Soak 1 cup of dried miyuk in a big bowl for at least 30 minutes. 2. Drain the water from the sea plant and cut it into bite size 3. Place the soaked sea plant(about 4 cups) in a big pot and add 16 cups of water and boil it over high heat for 20 minutes.(later you may have to add more water if the soup is too thick) 4. Cut the beef brisket nto bite size pieces. 5. When the water starts boiling (about 20 minutes later), add the beef and 1 tbs of garlic. Boil it again for another 20 or 25 minutes over medium heat. 6. Add 4 or 5 tbs of fish sauce(add more or less depending on your taste) and drizzle a few drops of sesame oil before serving. Seaplant salad (Miyuk muchim) Ingredients: 1. 7 cups of soaked miyuk (about 2 cups of dried seaplant) 2. 6 tbs of soy sauce (more or less depends on your taste) 3. 1 tbs of sugar 4. 1 tbs of minced garlic 5. chopped green onion 6. 4 or 5 tbs of vinegar 7. sesame seeds Directions: 1. Soak 2 cups of dried sea plant (miyuk) in a bowl at least for 30 minutes and then drain the water from it. 2. Boil some water in a pot and add the soaked miyuk. Stir it with a spoon for 30 seconds ...


	Korean Food: New Year Soup (TteokGuk=떡국) 3.60 min. \| 4.867052 user rating \| 27742 views Main Ingredients: 3 Cup Sliced Rice Cakes for TteokGuk, 5 oz. Beef Brisket (½ Cup), 1 Green Onion, 2 Eggs (2 Pinches Salt), 2 Sheets Roasted Seaweed Beef Broth Ingredients: 7 Cups Water, ¼ Onion, 3 Garlic Cloves, 1 Green Onion, 8 Pepper Corns, ½ to ⅔ tsp Salt Beef Seasoning Ingredients: 1½ tsp Soy Sauce, 1 tsp Sesame Oil, ½ tsp Garlic, 1 Tbsp Green Onion, 1 Pinch Black Pepper Yield: About 2 Servings Artist: Haru Title: 피아노 듀엣(FourHandPiano)`Dream OF a Daughter'


	Triangle kimbap (samgak kimbap) 8.65 min. \| 4.759511 user rating \| 94931 views How to make this delicious Korean snack. Full recipe is on my website: www.maangchi.com Ingredients: (for 3-4 servings, or 8-9 samgak kimbap) Cooked rice (about 4 cups), vinegar, white sugar, salt, laver for samgak kimbap, a can of tuna,soy sauce, garlic, sesame oil, roasted sesame seeds, black ground pepper, kimchi, and hot pepper paste. Ok, let's start! Prepare rice: 1.Mix 1 tbs vinegar, 2 ts of white sugar, ¼ ts of salt in a small bowl until the mixture of liquid looks clear. 2.In a large bowl, put 4-5 cups of fresh made warm rice and pour the clear liquid into the rice and mix it and cool down. Make filling: Tuna filling 1.Open a can of tuna and squeeze out the water through a cheesecloth. 2.In a heated pan, put 1 ts vegetable oil. 3.Add 1 clove of minced garlic, the tuna, 2 ts of soy sauce, and 2 ts of brown sugar into the pan and stir it for a few minutes. 4.Turn the heat off and add 1 ts sesame oil, 1 ts roasted sesame seeds, and ¼ ts of black ground pepper. Kimchi filling 1.Chop ¼ cup kimchi and put it in a small bowl. 2.Add 1 ts of hot pepper paste, 1 ts of sesame oil, and 1 ts of roasted sesame seeds to the kimchi and mix it up. Put the rice and filling in the mold: 1.Fill the mold about 2/3 full with cooked rice. 2.Place your filling in the center. 3.Top up the mold with rice, put on the lid, and press it down. Wrap it up: 1.Take out a piece of kim from the package. Don't remove the plastic wrap, we need this! Look for the numbers on the sheet. The numbers side ...


	Korean Food: Sempio Vegetable and Laver Roll Fritter 4.20 min. \| 4.96 user rating \| 3987 views The links for the ingredients that I used for this recipe: 1. Naturally Brewed Soy Sauce www.amazon.com To buy Sempio products: www.mysempio.com Recipe by Sempio: www.sempio.com Main Ingredients 3 Sheets Dried Seaweed (Laver) for Kimbap or Sushi, 2.5 oz Sweet Potato Cellophane Noodles (½ Handful), ½ Cup Fried Fish Cake ½ Cup Sweet Pepper, Some Cooking Oil for Frying Batter Ingredients 4 Tbsp All-Purpose Flour, 4 Tbsp Water Seasoning Ingredients 1 Tbsp Soy Sauce, 1 tsp Minced Garlic, 1 tsp Cooking Oil, 1 tsp Sesame Oil, 1 Pinch Black Pepper Dipping Sauce Ingredients 1½ Tbsp Soy Sauce, ½ tsp Vinegar Yield: 9 Fritters Special Music "사랑해요." by "Seok-woo Yoon"


	떡국 Duk Guk (Korean Rice Cake Soup) 2.23 min. \| 4.959596 user rating \| 3128 views Happy New Year! 새해 복 많이 받으세요! Ingredients: 2-3 cups korean rice cake ovaletts 4 oz beef (i used rib eye but you can use any type really) 6-8 cups water 1 clove garlic minced 3 TBSP soy sauce 1 tsp salt 1/2 cup sliced green onions 2 sheets of roasted seaweed (crushed into tiny pieces) 2 eggs beaten -soak rice cakes in water -slice beef into thin slices and add them into a medium size pot -add the water and bring to stove on high heat -when boiling remove foam and reduce to medium heat. -cook for about 7-10 mins or until the meat is 3/4 the way cook -add garlic, soysauce, and salt. if a lot of water has evaporated, add 2-3 more cups -drain rice cakes and add them to the soup. cook for 2-3 mins -turn off heat and add the beaten egg mixture (do not stir right away. wait for it to cook a bit.) -garnish with green onion and seaweed. enjoy! twitter.com


	TRAN CAN COOK!: How to make Vietnamese Egg Rolls 1 of 2 9.70 min. \| 4.742671 user rating \| 97318 views How to make Vietnamese Egg Rolls : Click Here!! Makes about 20-25 egg rolls ingredients: 1 lb. ground pork shoulder 1 whole carrot shredded 1/8 inch 1 medium onion diced 1 clove garlic diced 2.5 oz. of black fungus (woodear mushrooms) 2.5 oz glass noodles 3 tbs. fish sauce 3 tsp. mushroom seasoning 3 tsp white sugar 2 tsp. scallions 1 bottle of light beer 1 pack of Lumpia brand egg roll wrappers Vegetable oil for deep-frying 1) Hydrate glass noodles and black fungus in warm water for approximately 5-10 min. After hydrating, mince the black fungus and roughly chop the glass noodle into quarters. 2) In a large mixing bowl, combine shredded carrots, diced onions, garlic, black fungus, glass noodles, fish sauce, mushroom seasoning, white sugar, and scallions with the ground pork. Mix with hands until pork mix is evenly distributed. 3) To form the egg rolls, place 1 egg roll wrapper on a clean, flat surface. Place 2 heaping tablespoons of pork filling in the top middle of the wrapper. Fold the upper portion of the wrapper over the filling and make sure to tuck the wrapper under the meat firmly. Then, fold each side over firmly and begin to roll the entire wrap. Near the end, dab the remaining wrapper with beer to help seal the egg roll. 4) Heat oil to 350 degrees and fry egg rolls for approximately 5-7 minutes until golden brown and crisp. Remove with tongs and place on paper towels to drain. 5) Serve with lettuce and fish sauce.


	delicious SEOUL story - how to make rice balls ala beef kimbap 2.57 min. \| 4.8681316 user rating \| 1084 views Main Ingredients: Dried Seaweed 1 Cup Ground Beef 1/4Cup Boiled Spinach 4 Pieces Burdock Root 4tbsp Pickled Radish (DanMuJi) 1/2 Carrot 2 Eggs 2 1/2 Bowls Cooked Short Grain Rice Beef Ingredients: 1 Green Onion 1 Tbsp Garlic 1½ Tbsp Soy Sauce 1 Tbsp Sugar ½ Tbsp Rice Wine 1 tsp Sesame Oil ⅛ tsp Black Pepper Rice Ingredients: 1/2 tbsp sesame oil pinch of salt 1/2 tsp sesame seeds chili sauce ingredients: 2 tbsp chili paste 2 small garlic cloves 1 tbsp rice vinegar 1 tbsp soy sauce 1 tsp sesame oil 2 tsp sesame seeds (toasted) 2 tbsp sugar DISCLAIMER: We do not own the rights to the original music of MAAYA SAKAMOTO - CLAMP and 2PM - hands up and fly to seoul. . THIS VIDEO IS PURELY FOR DELICIOUS SEOUL STORY COOKING VIDEO CONTEST ONLY


	Korean Food: Kimbap (김밥) 8.98 min. \| 4.6083364 user rating \| 406414 views I really hope that people stop arguing (or fighting) here. I feel bad to make issue with my kimbap video. PLEASE ~~~ Let's have peace. Ingredients (The First Kimbap: Normal Kimbap) Yield: 10 Kimbaps Main: 10 Sheets Dried Seaweed, 5 Crab Sticks, 10 Pieces Ham, 1 Seedless Cucumber, 10 Pieces Pickled Radish(Danmooji), 5 Eggs, 7~8 Bowls of Cooked Rice For the Rice: 1 tsp Salt 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Olive Oil 1/2 Tbsp Sesame Seeds (The Second Kimbap: Beef Kimbap) Yield: 10 Beef Kimbaps Main: 10 Sheets Dried Seaweed, 1 Cup Ground Beef, 9 Oz Spinich, 1 Carrot, 20 Pieces Burdock Root, 5 Eggs, 7~8 Bowls Cooked Rice For the Rice: Same with the first Kimbap For the Beef: 1 Green Onion, 1 Tbsp Garlic, 1 1/2 Tbsp Soy Sauce, 1 Tbsp Sugar, 1/2 Tbsp Cooking Wine, 1 tsp Sesame Oil, 1/8 Black Pepper For this video.... Artist: 자두 (Ja-doo) Songs: 바람아 불어라 / 김밥 My secret for kimbap is that all of the ingredients have same size, because that will help make the kimbop look more delicious and taste better. * After boiling the spinach, rinse it in cold water, and squeeze the water out of the spinach. (Sorry I forgot to mention this on the video. )


	Cosplay Cooking: How to make Homemade Ramen 3.82 min. \| 5.0 user rating \| 2018 views ~Ingredients~ 2 cups Water 1/4 cup soy sauce 1/2 bullion cube Splash of Chicken broth 2 tbs sugar Grated Ginger Grated Garlic 1 Tbs Sesame oil ~Optional Toppings~ Nori (seaweed) Boiled egg Chicken Tempura fried shrimp Pork Green onion Bonito Flakes You can find all of these ingredients at an Asian Market. Enjoy :D!


	広島風お好み焼きの作り方 - How to make hiroshima-style okonomiyaki. 8.53 min. \| 4.9166665 user rating \| 14907 views 詳しいレシピはこちらを→marron-dietrecipe.com 広島風お好み焼きの作り方です。広島風お好み焼きは、たっぷりのキャベツを蒸し焼きし、焼きそば麺、豚肉、卵などをのせる重ね焼きです。ホットプレートでも、パリッとしたおいしいお好み焼きを作るコツを動画でどうぞ。 How to make hiroshima-style okonomiyaki. Okonomiyaki is a Japanese savoury pancake containing a variety of ingredients. In Hiroshima, the ingredients are layered rather than mixed together. 1人分842kcal 1serving calories 842kcal. 【材料（2人分）】 ●生地薄力粉‥‥50g 冷水‥‥80cc カレー粉‥‥少々みりん‥‥小さじ1/3 ●具キャベツ‥‥300g もやし‥‥80g 青ねぎ‥‥40g 焼きそば麺‥‥2玉豚バラ薄切り肉‥‥80g 卵‥‥2個●旨みの材料魚粉‥‥2g おぼろ昆布‥‥6g イカ天（天かすでも）‥‥30g ●調味料塩‥‥適宜胡椒‥‥適宜ガーリックパウダー‥‥適宜一味唐辛子‥‥適宜青海苔‥‥適宜お好みソース‥‥120g 焼きそばソース‥‥20g 【Ingredients （2 servings）】 ●Batter 50g cake flour 80cc cold water curry powder 1/3 teaspoon mirin ●ingredients 300g cabbage 80g bean sprouts 40g green onion 2 packages yakisoba noodles 80g pork thinly sliced（pork belly） 2 eggs ●for flavors 2g bonito shavings 6g shavings of tangle 30g ikaten or tempura crisps ●seasoning salt pepper garlic powder cayenne pepper powder aonori (dried seaweed powder) 120g okonomiyaki sauce 20g yakisoba sauce キャベツの千切りの方法はこちらの動画をご覧ください。 How to shred cabbage. www.youtube.com 広島風お好み焼きの作り方はこちらのレシピをご覧ください。 How to make hiroshima-style okonomiyaki. marron-dietrecipe.com 大阪風 ...


	Why Asians Are Skinny: Seaweed Salad 3.78 min. \| 4.612121 user rating \| 10348 views most asians are skinny because they eat seaweed (in sushi,soups) & don't eat so much burgers & candies xD seaweed is very healthy because it consists of iodine and iodine consists of thyroxine this emphasizes your metabolism so that you burn more calories (: this is only one factor why asians are skinny in my opinion my fuckbook page: www.facebook.com seaweed sauce ingredients: 1tbsp Korean soybean paste (deonjang) 1tsp sugar 1tbsp sesame oil 1tbsp sesame seeds 1tsp garlic powder or minced garlic hot pepper flakes depending on your taste enjoy (^_^)


	青森B級グルメ「味噌カレー牛乳ラーメン」の作り方 Make a Miso Curry Milk Ramen 6.78 min. \| 5.0 user rating \| 2765 views 青森のB級グルメ、味噌カレー牛乳ラーメンです。誰でも簡単に作れます。カレー粉と牛乳の量は、自身の好きな味覚で分量を調整してください。締めに御飯を入れると最高ですσ(ﾟｰ^ This is 'misokare-gyu-nyu-ra-men' of the Class B gourmet of Aomori-shi, Aomori. "miso" is "miso"."kare-" is "curry"."gyu-nyu-" is "milk"."ra-men" is "ramen". This cuisine is a combination of miso ramen and "Spicy curry" & "mellow milk" & "Flavor of the butter". The quantity of curry and the milk please regulate a quantity in own favorite taste. In addition, there are a lot of fitting foods including a seaweed, seafood, corn, mushrooms, spinach, long leek. Because it takes time to cook roasted pork fillet, we used a block of pork. 食材（約2人分）中華太麺(2袋) 【味噌ダレ】豚ひき肉(100g) にんにく(15g) 生姜(15g) 長ネギ(1/2個) 豆板醤(少々) 甜麺醤(少々) 酒(40ml) 赤味噌(100g) カレー粉(10g) 牛乳(100ml) ※鶏がらスープの素(20g) ※水(1000ml) 【具材】豚ブロック肉(120g) キャベツ(200g) 人参(1/3個) もやし(150g) メンマ(100g) ※鶏がらスープの素は商品によって量が異なります。 Ingredients (2 servings) 2 thickish chinese noodle 【miso-based sauce】 100g pig ground meat 15g garlic 15g ginger 1/2 long leek a nip of broad bean chili paste a nip of sweet flour paste 40ml cooking sake 100g red miso 10g curry powder 100ml milk ※20g chicken soup stock ※1000ml water 【ingredients】 120g pig meat block 200g cabbage 1/3 carrot 150g bean sprout 100g sungan(chinese bamboo) ※The quantity of chicken soup stock varies according to a product ...


	Delicious SEOUL Story - Bibimbap Western Fusion 2.85 min. \| 4.6190476 user rating \| 1457 views This video is used to participate in the "Delicious Seoul Story" Video Contest" The Participants: Cook: Ingrid Chaiyanli [Indonesia] Food Critique: Fransisca Sutarjo [Indonesia] Special Thanks to: Director / Videographer: Handoko PS [Indonesia] Details of Recipe Fusion Western Bibimbap: 1 Bowl Cooked Brown Rice Beef Marinate: - 100gr Yakiniku Beef - 1tbs Fresh Herbs -1tbs Sesame Oil -1tbs Korean Royal Jelly Wine -A pinch of Salt And Pepper -1tea spoon Cayenne Powder -1tea spoon Garlic Powder Vegetables and Garnish: -30gr Yellow Pepper -30gr Shitake Mushroom -30gr Spinach -25gr Bean Sprout -10gr Seaweed -30gr Carrot -25gr Zucchini -3gr Sesame Seeds -1nos sunny side up (Egg) Gochujang Sauce: -2tbs Gochujang -1tbs Sesame Oil -1tea spoon Soy Sauce Critique: Appearance: Colorful but a little bit too packed Smell: There's Aromatic Smell from the beef and bold hint of sesame oil Taste: perfectly seasoned Texture: There's chewy texture from the beef, crunchy texture from the vegetables and soft runny texture from the egg yolk


	[August tutorial] どーもくん寿司弁当 (Domo-kun sushi bento) 10.58 min. \| 4.882353 user rating \| 4872 views Thank you everyone who have responded to my earlier video encouraging me to upload this video. Due to the failure, this video is a bit longer than usual. I mean, I can fit in 3 songs!! LOL! Sushi sandwich is my initial plan for this month's video and it's also the plan that was planned for my hairstylist to try as well next month. But looking at the result, I guess I need a back up plan for next month's testing menu. haha! Here is the list of ingredients. Oh by the way, this bento was eaten by my brother. hehe! ------------------------------------------------------------------------------------------ Ika geso age (Fried squid) ===================== - 100g of squid (cut into pieces) - 1 tbsp of sake - 1 tbsp of soy sauce - 1 tsp of grated ginger - corn starch for coating - panko (optional) Stir fry okra ========= - 2 okras (cut diagonally) - quarter of red capsicum (cut into small pieces) - 1 clove of garlic - salt and black pepper/ pepper for taste Sushi sandwich/ roll ================ - Fresh cooked rice (3 cups) - Sushi vinegar (60ml) - Chuka tako (measurement depends on you) - Shredded cabbage (around 5 tbsp?) - 2 tsp of tobiko (fish roe) - 1-2 tbsp of mayonnaise) - Nori (seaweed) - bamboo mat (for rolling) Inarizushi ======== - 1 piece of marinated abuurage (cut into half) www.youtube.com (video for marinated abuurage) - The rest of the leftover sushi rice Extra side dishes ============== - Quarter of maize - Hard boiled egg (half) - 2 sausages Deco ===== Inarizushi ...


	Cooking by Feel Not Formula ~ Episode 9: Japanese Beef Yakisoba 5.67 min. \| 4.7272725 user rating \| 4868 views Yakisoba (焼きそば?), literally "fried noodles", is a dish often sold at festivals in Japan, but originates in China. The dish was derived by the Chinese from the traditional chow mein, but has been more heavily integrated into Japanese cuisine like ramen. Even though soba (Japanese Noodles made from Buckwheat) is part of the word, yakisoba noodles are not made from buckwheat, but are similar to ramen noodles and made from wheat flour. Yakisoba usually refers to sōsu yakisoba, flavored with yakisoba sauce. It is prepared by stir-frying ramen-style noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavoured with yakisoba sauce, salt and pepper. It is served with a multitude of garnishes, such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and Japanese mayonnaise. Yakisoba is most familiarly served on a plate either as a main dish or a side dish. Another popular way to prepare and serve yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of a hot dog, and garnish the top with mayonnaise and shreds of pickled ginger. Called yakisoba-pan, pan meaning bread, it is commonly available at local matsuri (Japanese festivals) or conbini (convenience stores). Sometimes, Japanese white Udon is used as a replacement of Chinese style Soba and called Yakiudon. This variation was started in Kitakyushu in Fukuoka Prefecture. ------------------ Instant yakisoba Instant yakisoba ...


	DEATH COOKBOOK 3 \| The Cook-Off. Goth Cooking Show Battle, Hungry Ghost v. La Carmina, Iron Chef 9.37 min. \| 4.3703704 user rating \| 8765 views A Goth Cooking Show duel, inspired by Iron Chef and Death Note! La Carmina travels to Tokyo to challenge the Hungry Ghost master. He cooks all-white foods, while hers are all-black. Will Carmina make it out of his lair alive? Thank goodness she has Kojin and the Death Cookbook! For more LA CARMINA, visit www.lacarmina.com (friend me and view my daily blog!) "Hello. I am Kojin, the Japanese Kitchen God. You can see me because you touched the Death Cookbook." HOW TO USE... Write down the name of a recipe and close the book. When you open the book, a recipe from the realm of the gods will appear. THERE ARE 3 CATCHES... One, only those who touch the cookbook can see Kojin and use the cookbook. Two, you can only make one entry in the cookbook every 24 hours. Three, once a recipe appears, you have 24 hours to gather the ingredients and successfully make it. If you don't, you will turn into a hungry ghost. HIJIKI TOFU MISO SOUP (recipe is Vegan!) 1 piece kombu (seaweed) 1 block soft organic tofu 1 cup hijiki (seaweed) 5 shiitake mushrooms 2 tbs tamari (Japanese soy sauce) 3 tbs miso paste If using dried hijiki, soak the hijiki for at least 10 minutes. Chop the tofu and mushrooms to bite-sized pieces. Sautee the mushrooms in 1 tbs oil until just cooked. Wipe the kombu and place in 1 medium saucepan filled with water. Heat until almost boiling, then remove the kombu and let boil. Add the mushrooms, hijiki, and tofu; simmer for 20 minutes. Add the miso and stir well. Serve warm ...

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