This Miyuk Gook Recipe Is Quite Traditional

I'm turning older soon and so to be traditional, I thought I'd make myself some Miyuk Gook. Korean people have this on their birthday. I'm sure there's a reason why, but I have no idea what that is haha.

Anyway, I think I've come to the conclusion that the following recipe might be good, but I made mine a little differently so I'm not 100% sure how good it is. I'll try making it again sometime to make sure. The reason being that after I made the soup stuff, but before I added the seaweed part, I added more soy sauce etc. into the mix because it didn't taste seasoned enough. Then I added the seaweed and it turned waaaaay too salty.

Ingredients:

• 1 bowl of Miyuk
• 1/4 lb Chuck beef, cut into small pieces
• 2 tsp sesame oil
• 2 Tbsp of gook ganjang
• 1-2 tsp of minced garlic
• 1 tsp dashida
• 4 cups of water
• Black pepper

Directions:

1. Put sesame oil, gook ganjang, black pepper, pinch of sugar (optional), dashida, and garlic in with the small pieces of beef.
2. Saute beef until browned.
3. Add water.
4. Once boiling, add miyuk and boil for 5 minutes.
5. Add salt and pepper to taste.

You Must Love This Pandan Chiffon Cake Recipe

Chiffon cakes have been around for decades already, capturing many hearts. If you want to bake some for yourself or for family and friends, look no further.

A pandan chiffon cake is described as a very light cake made out of vegetable oil, baking powder, flour, sugar, eggs, and flavorings, such as pandan leaves. It's a mix of both foam and batter type cakes. In distinction with butter, the conventional fat used in cake making, it's actually a little hard to beat air into oil. Thus, pandan chiffon cakes, like angel cakes and other foam cakes, get its fluffy texture through beating egg whites until they become stiff, and then folding them into the cake batter before baking.

Ingredients A:

• Egg Yolk 6
• Cake Flour 120g
• Pandan Juice 2tbsp
• 2-3 drops of green coloring
• Coconut Milk 130g
• Condensed Milk 2tbsp
• Corn Oil 50g
• Sugar 50g
• Baking Powder 1tsp
• Salt 1/8tsp
• Vanilla Essence 1/2tsp

Ingredients B:

• Egg white 9
• Sugar 100g
• Cream of Tartar 1/4 tsp

Method:

1. Pound the pandan leaves using a stone motar. Alternatively, grind the pandan leaves in a blender. Pour into the coconut cream and leave it aside for 15mins. Remove the pandan leaves via a cloth fliter / coffee sock.
2. Stir egg yolks, salt, sugar (from A), coconut milk, condensed milk, corn oil, vanilla essence and Pandan juice with a hand whisk and stir till smooth.
3. Sieve the flour and baking powder.
4. Combine the flour and yolk mixture and mix till smooth.
5. Whisk the egg whites, sugar (from B) and cream of tartar till stiff.
6. Fold into the flour mixture. Add in coloring
7. Pour the mixture into a baking tin and bake till cooked at 190 degrees, about 30 minutes.
8. When cake is done, remove from the oven and turn it over. It is important to turn it over so that the cake can expand rather than collapse while cooling.
9. Once the cake is cooled, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

Tips For Cooking Steamed Egg Custards

Steamed egg custards are very popular in China, Japan, and Korea, but they are generally made without cream or broth – just eggs, water, and salt. This particular version is our own invention, and we think the bone broth, the cream, and the delicate texture of the steamed egg make a delightful combination.

This is a sort of hybrid of an omelette, the steamed egg custards which are popular in Asia, and a soup. It is a good for busy families because it is quick and easy to make, it can be eaten at any meal – breakfast, lunch, or dinner; and it can satisfy a diversity of tastes, since each family member can choose a personal set of ingredients and cook the meal in his own bowl.

Here's a sample set of ingredients: eggs, cream, and bone broth (for a great broth, get bones with as much fat and collagen attached as you can!); scallions, tomatoes, and shrimp.

The volume of the cream and broth should be equal to the volume of the eggs. Water or milk can be substituted for broth if it is unavailable. Other ingredients we frequently use are shiitake mushrooms, onions, smoked gouda or pecorino romano cheese, bell peppers, bacon, meats, and fish. Not shown are herbs and spices to taste.

Start by mixing the eggs, cream, and bone broth. Pour these into a bowl through a strainer. This breaks the egg white up into tiny pieces, mixing it into the fat and broth and preventing chunks of uncooked protein from appearing in the soup.

Then, mix in the other ingredients and spices to taste. While you’re doing that, start a little water boiling in a wok. You’ll need a steaming tray to put in the wok, this elevates the bowls above the boiling water. If you have a large pot with a steaming basket, that will work equally well.