#dasida

[adilovers]

[salanaii]

Korean Hot Pot

Ingredients

For the Broth

8 cups water

5x5” dasima (kumbu), dried kelp

2 oz dried anchovies

For the Sauce

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp mirin

2 tsp doenjang, Korean fermented bean paste

2 tsp Gochujang, Korean red pepper paste

1 tbsp fine gochugaru or regular gochugaru

2 tbsp chopped garlic

1 tsp dasida, Korean beef bouillon, optional

For Dipping Sauce

4 tbsp Korean seasoned soy sauce or regular soy sauce mixed with 3 tbsp sugar

3 tbsp rice vinegar (any vinegar you have will work for this recipe)

Asian mustard or wasabi optional

For the Veggies, Beef & Noodles

1 to 2 lb your favorite mixture of mushrooms, I used oyster, beech and enoki. Remove bottom of mushrooms and separate individually 

1 onion, sliced

8 oz Yukon gold potatoes, peeled and sliced into 1/4” half moon shape

6 green onions, cut into 2” long

2 serrano, sliced, optional

6 oz Minari, Korean watercress or regular watercress, cut into 3” long

6 oz any green veggies you’d like to have for shabu shabu such as Napa cabbage, bok choy, crown daisy, kale, spinach and etc

1 lb of your favorite cut of shabu shabu beef (I used top blade, sir loin & ribeye). You can also use shabu shabu chicken, lamb, pork or bean curd

1 to 2 portions of kalguksu, Korean fresh cut noodles (you can substitute with any wheat noodles or ramen noodles)

For Fried Rice (Assemble all ingredients in a bowl)

2 cups cold rice (cooked)

1/3 cup chopped carrot

1/3 cup chopped Korean watercress or regular watercress

1 egg

1 tbsp sesame oil

1 tsp sesame seeds

Pinch of salt & pepper

Instructions

Combine water, dasima and dried anchovies in a pot for broth. (I always make broth in a pot that I’m going to serve my hot pot.) Bring it to a boil over high heat and remove dasima right after it’s boiling. Reduce heat to medium low, cover and simmer for 20 minutes.

Meanwhile, combine all ingredients for sauce in a mixing bowl and set aside. This sauce will last up to 7 days in a refrigerator and it tastes better if you store it in a refrigerator for a couple days.  Also combine seasoned soy sauce and vinegar for dipping sauce and set aside. Don’t mix Asian mustard yet, we’re going to serve it on table so people can add to their taste.

Remove anchovies from pot with a fine skimmer and add sauce mixture, potatoes and onion. Bring back to boil and arrange your veggies and beef on a plate. Now, we are ready to enjoy Korean hot pot!

To serve, spread your veggie plates, meat plates and dipping sauce on your dinner table. In middle of your dinner table, place pot with broth on a portable stove (I use a portable gas stove, you can easily find at local Asian groceries or Amazon) and let it simmer over medium heat. Start cooking mushrooms and vegetables that will take longer time to cook in broth then start “shabu shabu” beef. Just simple dip beef in broth until it’s cooked to your liking – usually, it takes about 30 seconds or shorter. When beef and veggies are cooked to your liking, dip in your sauce and enjoy! 

When most of your veggies and meats are gone, add Kalguksu and enjoy the noodles when it’s done cooking. You could add noodles while eating veggies and meat but if you’re using fresh noodles, it will thicken up broth. 

When noodles are finished, it’s time for fried rice! Remove most of soup base from pot and add all ingredients for fried rice into pot and cook until your desired texture. You don’t have to follow every single step of this recipe, but it’s definitely an experience of full Korean hot pot! Enjoy!

Notes

If broth reduces, add more water and bring back to simmer. I usually don’t have to add more water but when I do this, I add a bit of fish sauce or beef bouillon to re-season them.

[thatdamnokie]

one other thing: one of my neighbors introduced me to dasida’s beef-flavored soup stock, and y’all. i don’t even have extensive cooking skills but i’ve used it just to flavor savory pasta dishes and it’s awesome.

[thehourfather]

Lots of goodies arrived today from both @japancentre and @amazonuk! Korean food and some Japanese snacks, as well, plus lots of extra noodles. - - - - - - - #japancentre #japanesesnacks #koreanfood #japanesefood #shinramyun #shinramen #koreanfoodie #japanesefoodie #koreannoodles #koreanfood #ricecakes #barleytea #nongshim #seaweedpaper #dasida #soysauce (at Manchester, United Kingdom) https://www.instagram.com/p/CJqiQ2oLE37/?igshid=gshz8coa00bz

[asiangrocery2yourdoor-blog]

Vegetarian Bouillon Mix

Visit AsianGrocery2YourDoor now to order this fat-free vegetarian bouillon mix with an exquisite aroma and create any dishes with this excellent base!

[jongace]

i made kyungsoo’s rice soup from exo’s ladder 2! i didn’t have any mushrooms at home and i also substituted the meat for tofu, but it’s practically what he made in the show, and it was absolutely delicious!

[dojae-huh]

Lately I have finished watching NCT Life in Seoul, and started to understand your saying of them forming a bubble. Like in ep 05 at 27:28, when Do started his silly game of only walking on the yellow line (or block?), Jae noticed right away and came closer to check what he was doing. And then Do... slided to be nearer to Jae to talk. Or when Do said that Korean food need MSG, Jae asked back "dasida" (must be product name) when he was doing something else. Like actively find ways to get involved.

Video

That’s not a bubble, that’s them being bffs and finding each other in a group of people to share information/involve in an activity. That’s a “line/cord”, when people who are closed are pulled together (to stay near each other in a crowd, to smile at each other across a room, to pay attention to what another’s doing, etc). 

Here is an example of a bubble, and Yuta being outside of it. But still being a part of the mini-group of 127 among Americans.

[couree]

CJ SOUP STOCK SEAFOOD DASIDA 300 GRAM

CJ SOUP STOCK SEAFOOD DASIDA 300 GRAM

[bundogabut]

Mee Pok Instan

1 gulung mi telur basah 6-10 bakso ikan 250ml air panas 1 sdt kaldu ikan instan (aku pake Dasida) 2 sdt sambal roa 1 sdt kecap ikan 1/4 sdt cuka hitam 1 sdt kecap asin bawang goreng

1. Rebus mi hingga matang, tiriskan 2. Rebus bakso ikan dalam air panas, tambahkan kaldu instan. Sajikan dalam mangkok 3. Dalam mangkok lain, campurkan sambal roa, kecap ikan, cuka hitam, kecap asin, bawang goreng, dan aduk hingga rata 4. Masukkan mi ke dalam mangkok yang berisi campuran sambal, aduk hingga fully coated. Sajikan

Note: 1. Bisa pakai sambal lainnya sesuai selera. Aku pilih sambal roa karena tidak pedas tapi rasa ikannya kuat 2. Kalau tidak punya cuka hitam, jangan diganti dengan cuka putih. Instead, tidak perlu memakain cuka, cukup tambahkan kecap ikan dan kecap asin sedikit lagi

[dark-stormer-blog]

Dasida

1st letter of my name: 2nd letter of my name: 1st letter of my mom’s name: 2nd letter of my mom’s name: 1st letter of my dad’s name: 2nd letter of my dad’s name:

My child’s name would be…

[salanaii]

Naengmyeon Korean Cold Noodles Recipe

Ingredients

For the Beef Broth

3 sheets of 5”x5” dried kelp (dasima/kombu)

18 cups cold water

1 1/2 lb beef tri-tip or brisket

1 large leek, cut into half and wash every layers really well then drain

1 medium size onion, peeled and cut in half

4 slices ginger

3 bulbs of garlic, cut in half

5 to 6 dried shiitake mushrooms

1 tbsp black pepper corn

3 tbsp rock sugar or regular sugar

2 tbsp Korean kimchi sea salt or coarse sea salt

1 cup soju or rice wine

1/4 cupKorean soup soy sauce or light soy sauce (light in color, not the sodium)

2 tbsp dasida, Korean beef bunion or beef bunion

For the Pickled Radish (Naengmyeon Moo)

1/2 cup sugar

1/2 cup white distilled vinegar

1 tsp fine gochugaru or paprika

12 oz Korean radish, moo or daikon, sliced paper thin by mandolin or vegetable peeler

For the Assemble

Dongchimi, Korean water kimchi juice, optional

Naeyngmyeon noodles

julienne cucumber

sliced beef from the broth

hard boiled egg

sesame seeds

Instructions

In a 9 quart dutch oven, combine dried kelp and water. Cover, let it sit for 30 minuets to 1 hour.

In a large mixing bowl, soak beef tri-tip in cold water for 30 minutes to 1 hour.

Remove the kelp from the water. Place beef tri-tip and rest of the ingredients for the beef broth. Cover, bring it to boil over high heat. Reduce heat to medium and simmer for 1 hour 30 minutes.

Meanwhile, make pickled radish. Mix sugar, vinegar and gochugaru together until sugar has dissolved completely and add radish. Mix everything together, place in an air tight container and keep it in a refrigerator.

Line a strainer with super fine cheesecloth (I recommend double or triple layer) or 100% cotton no color kitchen cloth. When the broth is done cooking, remove the beef form he broth and let it cool in a refrigerator before slice. Make sure beef is all the way cooled, so you can to slice the beef nice and thin for topping on naengmyeon.

Strain through the cloth lined strainer. Squeeze well to get the last drop of the flavorful beef broth but be careful to not have any of bit and pieces in the strained broth. Place broth in a container with lid. Cool the broth slightly then place in a refrigerator and cool completely. This might take over night. When the broth is completely you might see some white harden fat on the surface of the broth. Make sure to remove it all.

To your taste, you can use only the beef broth or mix withDongchimi (Korean water kimchi) juice. I like ratio of 2 part of beef broth and 1 part of Dongchimi juice. If you are not using Dongchimi and using only the beef broth, add some vinegar and sugar to the broth to your taste. You can also freeze the broth slightly for nice icy cold noodles. That’s what Korean Naengmyeon restaurants do but not necessary.

Cook noodles by following the package your are using. Rinse under cold water with rubbing action until the noodles are complete cooled. Drain.

In a serving bowl, place cooked noodles and top with pickled radish, sliced beef, cucumber and egg. Pour the broth carefully to just cover 3/4 of the noodles, about 2 cups. Garnish with sesame seeds and serve immediately. Cut the noodles with scissors as needed, the noodles are very thin, but very chewy! Enjoy!

[wet-raccoon]

who ever first swam to the bottom of the ocean and took a bite out of seaweed is goat

[gianhovn]

HẠT NÊM CÁ CƠM DASIDA PREMIUM 100G [OEM], Giá tốt: 60.900 ₫

Giá: 60.900 ₫ (Giá thị trường: 70.000 ₫ - Giảm 15%)

Thương hiệu: OEM

Xuất xứ: Hàn Quốc.

Quy cách: 100g.

Hướng dẫn sử dụng: Dùng làm gia vị cho các món súp/canh như canh giá đỗ, canh tương đậu, canh hải sản... cũng như các món xào khác.

Xuất xứ: Hàn Quốc.Quy cách: 100g.Hướng dẫn sử dụng: Dùng làm gia vị cho các món súp/canh như canh giá đỗ, canh tương đậu, canh hải sản... cũng như các món xào khác. hamyshop

Đặt mua HẠT NÊM CÁ CƠM DASIDA PREMIUM 100G

#lazada , #OEM , #tonghopdeal , #dealtonghop , #muasamtructuyen , #giare

[asiangrocery2yourdoor-blog]

Golden Coins Coconut Gelatin Dessert Mix

Golden Coins Coconut Gelatin Dessert Mix is the product of China. It’s a traditional Chinese gelatin dessert. Visit AsianGrocery2YourDoor to order it now!

[tropaelitedetrolls]

[wet-raccoon]

the secret to korean cooking? Dasida.

the secret to vietnamese cooking? knorr.