Recipes and Cooking Tips

I make Kimchi Jigae, or Kimchi Soup, pretty often and the only staple I use is kimchi, obviously, and tofu. It's traditionally made with pork and other spices, but I like to experiment. For this I didn't have any meat ready that would be good but I found a package of crawfish tails I had been trying to figure out what to do with so I figured I'd try it out and see how it goes and it turned out so good.

Ingredients (none of these are exact, I tend to season by taste but I'll try to put an estimate of what I used

About 5 cups of water
2 cups of cabbage kimchi
A bottle of [Ajumma Republic Korean Kimchi Seasoning](https://www.amazon.com/Ajumma-Republic-Korean-Kimchi-Sauce/dp/B01M68C6A6)
1 lb of cooked, peeled crawfish tails
however much tofu you like.  I like a lot so I used 3 packages
2 TBSP onion powder (you can used minced onions as well)
2 TBSP garlic powder (likewise can use minced garlic or whole cloves if you like)
1 can tuna (I like the fishy taste it brings to the broth but it's optional)

Directions

Heat a big pot and put some oil in and fry the kimchi a bit.  I find it brings out the flavor and gives it a nice crunchy texture

Pour in the water and however much of the kimchi seasoning you like to taste

add tofu sliced into cubes, tuna, garlic powder, onion powder, and crawfish

bring to boil and let simmer 15-20 minutes

taste and if it's good, serve

Ingredients

4¼ cups water (measure 4¼ cups and remove 4 tsp, to be precise)
4 large eggs (50 g each w/o shell) (refrigerated)
¾ cup tap water (¾ cup + 4 tsp, to be precise; colder than room temperature)

For the Sauce

¼ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
½ Tbsp mirin
1½ Tbsp soy sauce
⅓ cup katsuobushi (dried bonito flakes) (skip for vegetarian)

For the Garnish

green onion/scallion

Instructions

Gather all the ingredients. You will need a small heavy-bottomed saucepan (I use 1.5 QT); you will need to cover the eggs completely with the water.
Onsen Tamago Ingredients
To the saucepan, add 4¼ cups water (measure 4¼ cups and remove 4 tsp, to be precise). Cover with a tight-fitting lid and bring it to a boil.
Once boiling, remove the pot from the heat. Remove 4 large eggs (50 g each w/o shell) from the refrigerator. To the pot of hot water, add ¾ cup tap water that‘s colder than room temperature (¾ cup + 4 tsp, to be precise). Gently submerge the cold eggs in the hot water. Immediately cover and set the timer for 17 minutes.
Meanwhile, make the sauce. Combine ¼ cup dashi (Japanese soup stock), ½ Tbsp mirin, and 1½ Tbsp soy sauce in a small saucepan and bring it to a boil. Add ⅓ cup katsuobushi (dried bonito flakes), turn off the heat, and let the katsuobushi sink to the bottom of the pan. After 30 seconds or so, strain through a sieve and set the sauce aside.
Cut the green onion/scallion into thin slices and set aside.
Once 17 minutes have passed, gently take the eggs out of the water and set them aside for 5 minutes.

To Serve

Enjoy the Onsen Tamago either warm or at room temperature. Crack the egg into a small bowl, pour the dashi-based sauce into the bowl, and garnish with the sliced scallion as a part of a Japanese breakfast. Try the egg on top of steamed rice with a splash of soy sauce. It‘s also delicious over Gyudon, Chicken Curry Rice, Soba Noodle Soup, and Cold Tanuki Udon.

To Store

You can keep the uncracked Onsen Tamago for 1–2 days in the refrigerator. To reheat, remove it from the refrigerator and bring it to room temperature. To warm it up further, place it in a bowl of 160ºF (70ºC) water for 10 minutes. Do not reheat higher than that; otherwise, the heat will cook the egg. Keep any leftover sauce in the refrigerator for 4–5 days.

I made this tonight. Delicious!!

Edit: snapped a pic, we had it on rice

In the "Add a pinch of sugar" thread, many of you mentioned other things you like to add to boost the flavor in your dishes - MSG, tomato powder, soy sauce, etc. What's an ingredient you find that you love to add to dishes to improve the flavor (or aroma, texture, or maybe even the way it looks)?

I am a big fan of mushroom powder. It adds a nice boost of umami with some additional flavor that comes along for the ride. Just throw some dried mushrooms into a spice grinder and grind until powder.

Probably tomatoes or mushrooms for me as far as food items. For sauces I would say soy, fish, and worcestershire .

cross-posted from: https://lemmy.ca/post/6944942

This is to make up for that other, memeworthy but somewhat ugly, guide from before.

Source: https://thishealthytable.com/blog/types-onions/

The article above also goes into more details on each.

edit: My bad everyone, posted a new one over here

https://lemmy.ca/post/6945029

I mostly used this recipe but I cooked the beef, which was cut from a huge hunk of top loin I found at Costco, in my sous vide (137 F for 3 hours from frozen. Salt and peppered and frozen before cooking) beforehand.

I bumped up the garlic to a whole bulb because garlic. Added mushrooms and subbed onion powder for onions (I don't like onions). Also added MSG because I put MSG in pretty much everything. Then instead of the 1hr 45m cook, I just added the beef in and simmered for about 20 min. I also scaled the whole recipe to have more gravy as well as I like mine to be a little soupy.

I noticed that David Chang likes to add a bit of agave nectar to his fried rice. I never thought about adding something sweet to this, so I started adding a small amount of brown sugar (maybe 1/4 to 1/2 tsp) to my fried rice, and it really seems to make it tastier. It doesn't read as "sweet" - it just gives it a tiny bit of an additional flavor boost. Since then I've also tried playing around with adding a tiny amount of sugar to other things, and it's usually pretty good.

cross-posted from: https://lemmy.world/post/6538069

Not really much of a recipe, just salmon and a glaze made from miso paste, soy sauce, a little maple syrup. Marinated in the glaze overnight and put in the airfryer to cook and glazed near the end.

Stir fry is just green beans, mushrooms, and baby corn I forget what I used for the sauce. Sorry, it was a bit ago.

So the mods of a few of the cooking/food communities have come together to try to help eachother and our communities grow. You may have noticed we have started linking other communities on the side bar. And we are discussing other forms of cross-promotion. If you have any suggestions please feel free to comment them below.

For now, we are encouraging our users to subscribe and cross post when they can to related communities. We want our communities and Lemmy as a whole to grow and we need users and content. More content = more users that may become interested to subscribe. We are also asking our users to take part and post. There's a very high percentage of lurkers and that's perfectly fine, but we need people to post and share. That's the only way we will be able to keep this train rolling. So please post and cross-post when you can and help us grow our communities. Thank you!

cross-posted from: https://lemmy.world/post/6528948

This is one of my all time favorite soups, probably because I like things with a lot of stuff on/in them. It says the rice cakes are optional, but I feel like they're a must. Additionally, I'd highly recommend adding ramen noodles in addition to the glass noodles and rice cakes.

I've made this with both coconut juice and Coco Rico, and I think I actually prefer the latter. You do you, though. This is great with spicy chopped chilis added if you like things spicy.

Macaroni and Beef (AKA Beefy Cheesy Mac). This recipe is especially good when the weather begins to get colder.

Always love giving this little tip many people haven't yet realized but this goes for french toast or any other time you want a spice well mixed into a batter. Add the annoying spice and whip it into the egg before incorporating anything else.

cross-posted from: https://lemmy.world/post/6477914

Random, but I wanted to recommend these storage containers for sliced bread. They are super nice and they keep bread for a long time.

My favorite type of kimchi. I also use this recipe to make watermelon rind kimchi - just save the rind from a watermelon, remove the skin, cut into chunks, and prepare using the same recipe.

I typically buy stir fry mixes and then throw them on a hot pan and try cook the water out but this leaves them dry and burnt.