Nana's Cooking

[Time for cooking] 30 mins ~ [For] 3 people [Occasion] Daily meals, Weekends, Holidays [Ingredients] Glass noodle : 1 package Onion: 2 pieces Carrot: 1 piece Spinach: 1 bunch Shiitake mushrooms : 6 pieces Pork (sirloin): 200gr [Seasoning] Soy sauce: 3 tablespoons Sugar: 1/2 tablespoon Sesame oil : 3 tablespoons Oligosaccharide syrup : 1/2 tablespoon Pepper: 1/2 teaspoon Minced garlic: 1 tablespoon Sesame seeds : 1 tablespoon Salt: 1/2 teaspoon [Cooking steps] Soak the glass noodles in water. Soaking the noodles is necessary to make them soft for a perfect japchae. Soak the shiitake mushrooms in water as well.  Marinate the pork for japchae in the seasoning. Adjust the amount of seasoning according to the amount of meat. Combine 2 tablespoons of soy sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of sesame oil, 1/2 tablespoon of minced garlic, and 1/2 teaspoon of pepper, and mix well. Blanch the spinach in boiling water with 1/2 tablespoon of salt. Blanch it only briefly until it wil...

[Time for cooking] 30 ~ 40 mins [For] 2 people [Occasion] Daily meals [Ingredients] Chicken thighs: 4 pieces Ginger: 3 slices [Seasoning] Fish sauce: 2 tablespoons Soy sauce: 2 tablespoons Chili sauce : 1 tablespoon  Sugar: 4 teaspoons Dark soy sauce : 2 teaspoon Sesame oil : 1 teaspoon Black pepper: 1/5 teaspoon Minced garlic: 1 tablespoon Water: 5 tablespoons [Cooking steps] Blanch the chicken with ginger in boiling water. Sear the chicken in a pan until golden brown on all sides. Add the sauce mixture (fish sauce, soy sauce, chili sauce, sugar, dark soy sauce, sesame oil, pepper, minced garlic, and water) to the pan. Simmer until the sauce absorbs into the meat and thickens.

[Time for cooking] 1 ~ 2 hours [For] 1 ~ 2 people [Occasion]: Daily meals, Holidays, Weekends [Ingredients] 300g wheat flour [Seasoning] Salt: 1/2 teaspoon Water [Cooking steps]  Mix the wheat flour with ½ teaspoon of salt. Gradually add boiling water to the mixture until the dough starts to thicken, then knead the dough by hand until it no longer sticks to your hands. Be careful not to add too much water, as it can make the dough too wet and not smooth. Once the dough is thick and smooth, shape it into a ball and cover it with plastic wrap. Let it rest for 30 minutes. Afterward, remove the wrap and knead the dough for 5 minutes. Shape it into a ball again, cover it, and let it rest for another 30 minutes. Repeat this process until the dough has rested and been kneaded three times. Roll the dough to a thickness of 3-4 mm and cut it into bite-sized strips. Be sure to sprinkle some flour while rolling and cutting to prevent the noodles from sticking together. After forming the noodle...

[Time for cooking] 30 ~ 45 minutes [For] 2 ~ 3 people [Occasion] Daily meals, Holidays, Weekends [Ingredients] Rice flour: 250g Tapioca flour : 150g [Seasoning] Salt: 1/3 tablespoon Water Cooking oil: 2 teaspoons [Cooking steps] Place the rice flour in a blender and blend until smooth, then use a sieve to sift the rice flour as finely as possible. Next, put the rice flour, tapioca flour, and 1/3 tablespoon of salt into a large bowl and mix well. Gradually pour in the boiling water and proceed to knead the dough. Depending on the water absorption of the flour mixture, adjust the amount of water added accordingly. Ensure that the dough is thick, smooth, and not too sticky. Knead until the dough is smooth and no longer sticky to your hands, then wrap the dough in plastic wrap and let it rest for 15 minutes. Divide the dough and then shape it into long strands of your desired length. Bring a pot of water to a vigorous boil on the stove, adding 2 teaspoons of cooking oil to prevent the nood...

[Time for cooking] 1 hour [For] 2 ~ 3 people [Occasion] Weekends, Holidays [Ingredients] Pork ribs: 500gr Shallots: 3 pieces Onion: 1 piece Carrots: 2 pieces Straw mushrooms : a handful Vietnamese thick noodle : 1 ~ 2 bags (In some restaurants, udon is used instead. Vietnamese thick noodle is softer than udon, but you can try using udon if you prefer. You can try making banh canh noodles from either rice flour or wheat flour .)   Spring onions: a handful [Seasoning] Seasoning powder : 2 tablespoons Sugar: 1 tablespoon Salt: 1 tablespoon [Cooking steps]  Cut the carrots into bite-sized rounds. Blanch the ribs in boiling water. Rinse the ribs thoroughly. Add fresh water and boil with onion and shallots. Boil over medium heat until the ribs are tender (about 30 to 45 minutes), frequently skimming off the foam, then add the carrots. Add seasoning powder, salt, and sugar. You can adjust the seasoning to taste. Buy Vietnamese thick noodle from the supermarket. Place the noodle...

[Time for cooking] 2 hours ~ [For] 6 people [Occasion] Weekends, Holidays [Ingredients] Beef Short Ribs: 800g Radish (white): 2 ~ 3 Carrot: 4~5 Spring onion: 3 stalks (Option) Chestnuts (Option) Jujubes [Seasoning] Pear : 1/2 piece Onion: 1/2 piece Minced garlic: 2 tablespoons Ginger juice: 1/3 tablespoons Soy sauce: 10 tablespoons Corn syrup : 2 tablespoons Sugar: 2 tablespoons Oyster sauce : 1 tablespoon Cooking wine (Mirin): 5 tablespoons Black Pepper: 1/3 tablespoons Sesame oil : 1/2 tablespoons [Cooking steps]  Soak the ribs in cold water for about 3–4 hours to remove the blood. Change the water occasionally. Add water to a pot and bring it to a vigorous boil. Then, add the blood-removed ribs and blanch them for 3 minutes to remove any unpleasant odor and excess fat. Rinse the blanched ribs thoroughly in cold water and remove any excess moisture. Place 1/2 pear and 1/2 onion into a blender and blend them. Transfer to a bowl and add 2 tablespoons of minced garlic, 1/3 tablespo...

[Time for cooking] 1 hour ~ [For] 4 people [Occasion] Weekends, holidays [Ingredients] Pork ribs: 1.2 kg Oyster mushrooms : 2  Onion: 1/2 Radish : 1/6 (white big one) Cheongyang chili peppers  (spicy green peppers): 2 Shishito peppers : 2 (or  Red chili peppers : 2) Carrot: 1/2 Spring onion: 1 stalk Chives: 1 stalk [Seasoning] Soy sauce: 100ml Water: 100ml Cooking wine (mirin): 50ml Sugar: 50g Minced garlic: 50g Ginger: 1/2 (or ginger powder: 50g) Sesame oil: 50ml/3 Cola / Coke: 1 bottle [Cooking steps] Rinse the meat under running water, then pour enough cola to cover the meat. Using cola to remove the blood can save time and tenderize the meat. Let the meat soak for about 1-2 hours to remove the blood. (If using water instead, change the water periodically and soak the meat for about 3-4 hours to remove the blood.) Cut the radish, carrot, oyster mushrooms, spring onion, onion, and Cheongyang chili peppers into appropriate sizes. Shape the radish and carrot into round p...

[Time for cooking] 2 hours ~ 8 hours [For] 6 people [Occasion] Weekends [Ingredients] Pork bone: 500gr ~ 1kg Pork front leg: 1kg Pork shoulder: 1kg Spring onion: 1 handful Onion: 1 piece Garlic: 7 pieces Chives: 1 handful [Seasoning] Whole peppercorns : 1 tablespoon Bay leaves: 3 leaves Soju : 1 bottle Ginger: 2 tablespoons Shrimp paste : 1 teaspoon Chili powder : 1 teaspoon [Cooking steps] (Preparing) Pork shoulder Place 1 kg of pork shoulder in boiling water with bay leaves (1/2 bottle of soju or 1 tablespoon of ginger) and cook for 5 minutes. This step is to remove any unpleasant odors.  Remove the pork shoulder from the boiling water after 5 minutes and discard the water.  Place the pork shoulder back into the pot, add water, and include the ingredients for the broth: onion, garlic, spring onion, and chives (white parts). Simmer this mixture for over 1 hour. Remove the meat and all the ingredients after 1 hour, leaving only the broth.  Slice the meat, and keep in the ...

[Time for cooking] 15 ~ 30 mins [For] 2 ~ 3 people [Occasion] Daily meals [Ingredients] Minced pork: 200gr Egg: 5 Wood ear mushrooms : a handful Glass noodle : a handful Spring onion: 3 stalks [Seasoning] Seasoning powder : 1 teaspoon Sugar: 1/2 teaspoon Black pepper: 1/2 teaspoon Cooking oil: 2 teaspoon Annatto oil : 1 teaspoon [Cooking steps] Finely chop the wood ear mushrooms. Soak the glass noodles in water until soft, then finely chop them. Break 3 eggs. Add them to the minced meat, glass noodles, chopped wood ear mushrooms, chopped green onions, seasoning powder, sugar, pepper, and cooking oil. Mix well. Add cooking oil to the bowl. Then transfer the mixed ingredients into the bowl. Place it in the steamer. Steam for about 25-30 minutes, opening the lid every 5 minutes to let the steam escape. Break 2 eggs and only use the yolks. Mix them with a little annatto oil. Brush the yolk and annatto oil mixture onto the steamed egg loaf. Steam for an additional 5 minutes. Serve hot with ...

[Time for cooking] 30 mins ~ 1 hour [For] 2 ~ 3 people [Occasion] Daily meals, weekends [Ingredients] Pork: 500gr Shallot : 3 pieces Garlic: 3 cloves Red pepper: 1 piece Spring onion's base ( the white part with little bit green of spring onion): 4 pieces [Seasoning] Fish sauce: 1 tablespoon Sugar: 3 tablespoons Salt: 1/2 tablespoon Seasoning powder : 1 teaspoon Soy sauce: 1/2 tablespoon Five-spice powder : 1/3 teaspoon Sesame oil: 1 teaspoon Oyster sauce: 1/2 tablespoon Caramel : 1 teaspoon [Cooking Steps] Crush the shallots, garlic, red pepper, and white part of the spring onion. Mix the minced mixture from earlier with the seasoning (fish sauce, sugar, salt, seasoning powder, soy sauce, five-spice powder, sesame oil, oyster sauce) and add it to the meat. Marinate for about 30 minutes. The longer it marinates, the better the flavor. Add oil to the pan and lightly fry the meat. Add the marinade sauce to the pan. Add to a bowl of water and a little caramel. Simmer until the liquid ...