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Perilla Leaf Kimchi (깻잎김치) | Hana Cooks
https://hungryhana.wordpress.com/2012/11/19/perilla-leaf-kimchi-깻잎김치
In order to be a good eater, one needs to be a good cook. Perilla Leaf Kimchi (깻잎김치). Perilla leaf kimchi) is one of many favourite Korean side dishes. I normally have 2 or 3 leaves since it is quite salty. A pack of. Was only 700 won at the market, so I decided to make. For the very first time. Here are all the ingredients. For the mixture, I used sliced onion, julienned carrot, minced garlic, chopped green onion Korean red pepper, flakes (고추가루), honey, sesame seeds, and fish sauce. Mix, mix, mix.
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Okonomiyaki (お好み焼き) | Hana Cooks
https://hungryhana.wordpress.com/2012/11/16/okonomiyaki-お好み焼き)
In order to be a good eater, one needs to be a good cook. I love okonomiyaki. It reminds me of rainy Saturdays when my mother would cook each of us our own okonomiyaki. I’ve cooked it a few times and have never been satisfied with the dry consistency. Well, after a little research, I think I’ve found the answer…. Which is a type of yam that can be grated and eaten raw. Flour, dashi, eggs, cabbage, pork belly, green onions, and. First, mix 1/2 cup of flour with 1/2 cup of grated. Dried seaweed flakes), and.