Korean Marinated Eggs - Mayak Gyeran

Korean marinated eggs, also known as "Mayak Gyeran" (마약계란), are a popular side dish or snack in Korean cuisine. "Mayak" means "drug" in Korean, and the name is a playful reference to how addictive these eggs are due to their delicious flavor. 

Typically, the eggs are cooked until the yolks are just set but still slightly soft (jammy eggs) and kept in a marinate.

The marinated eggs can be served as a side dish with rice, added to ramen, or enjoyed on their own.

These marinated eggs are known for their rich, umami flavor and the delightful combination of the soy-based marinade with the creamy texture of the yolk. They are often found in Korean households and can be a great addition to various meals.

Ingredients:

- 6 eggs

- 30g white vinegar

- 120ml soy sauce

- 120ml water

- 80g brown sugar or honey

- 4 garlic cloves, chopped

- 40g yellow onions, chopped

- 4 scallions, chopped: 

- 1 jalapeno, chopped (optional)

- 1 red chili, chopped (optional)

- 1-2 Thai chilis, chopped (optional, for extra heat)

- 1 tbsp toasted sesame seeds:

- Sesame oil (for garnish)

Instructions:

1. Boil the Eggs:

   - Add enough water to a pot to cover all the eggs. Bring the pot of water to a boil.

   - Add the vinegar to the boiling water, then gently drop in the eggs. Boil the eggs for 6 minutes for soft-boiled eggs.

   - After 6 minutes, remove the eggs from the pot and transfer them to an ice bath. Let the eggs cool completely for about 5 minutes in the ice bath.

2. Make the Marinade:

   - In an airtight glass container, combine the chopped garlic, scallions, onions, peppers, soy sauce, honey or sugar, water, and sesame seeds. 

   - Stir all the ingredients together with a spoon.

3. Marinate the Eggs:

   - Gently crack and peel all the cooled eggs. Place the peeled eggs into the marinade.

   - Cover the container with a lid and let the eggs marinate for at least 6 hours in the fridge. Overnight marination is best for optimal flavor.

4. Serve:

   - Serve the marinated eggs with a bowl of warm rice, a drizzle of sesame oil, and some of the marinade sauce.

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Taiwanese Pepper Buns - Hujiaobing 胡椒餅

Hujiaobing (胡椒餅), also known as pepper buns, are a popular street food snack originating from Taiwan. They are a type of stuffed pastry made from dough and filled with a mixture of ground pork, scallions, soy sauce, sugar, and white pepper, giving them a distinctive peppery flavor. The dough is usually made from flour and water, creating a bread-like outer layer that becomes crispy after baking.

Hujiaobing are typically baked in a traditional clay oven, which gives them a unique texture and flavor. The buns are stuck to the walls of the oven, similar to how naan is cooked, and are baked until the exterior becomes golden brown and crispy while the inside remains juicy and flavorful.

These buns are especially popular at night markets in Taiwan, where vendors often prepare and bake them on the spot, attracting customers with their enticing aroma and delicious taste.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 250 g ground pork (with some fat)

- 1 tsp ground black pepper

- ½ tsp ground white pepper

- ¼ tsp ground Szechuan peppercorns

- ½ tsp salt

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil

- 1 tsp cornstarch

- 120 g green onion (about 7 large stalks), finely chopped

Glaze:

- 1 tsp honey + 1 tsp water

Garnish:

- white sesame seeds

Instructions

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into six equal portions.

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into a round circle about 6-7 inches in diameter.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.

- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.

- Remove from the oven and transfer the buns to a cooling rack. Serve warm.

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Sweet Potato Dumplings - Kopytka z Batatów

 Kopytka are a type of Polish dumpling made from mashed potatoes, flour, and eggs. Their name means "little hooves" in Polish, which refers to their shape. The dough is rolled into logs, cut into small pieces, and then boiled until they float to the surface. Kopytka are similar to Italian gnocchi and can be served in various ways, such as with butter and breadcrumbs, gravy, or as a side dish to meats and stews. They are a comforting and versatile dish in Polish cuisine.

In this version Kopytka are made of sweet potatoes, a twist to traditional flavour.

Ingredients

- 500g sweet potatoes

- 120g all-purpose flour

- 55g corn starch

- Salt and pepper to taste

Instructions

1. Prepare the Sweet Potatoes:

   - Peel the sweet potatoes and cut them into chunks.

   - Boil the sweet potato chunks in salted water until they are fork-tender, about 15-20 minutes.

   - Drain the sweet potatoes and allow them to cool slightly.

2. Make the Doug:

   - In a large mixing bowl, mash the cooked sweet potatoes until smooth.

   - Add the flour, corn starch, salt, and pepper to the mashed sweet potatoes.

   - Mix everything together and knead until a smooth and uniform dough forms.

3. Shape the Dumplings:

   - Divide the dough into smaller portions.

   - Roll each portion into a long rope, about 2cm in diameter.

   - Flatten it with your fingers.

   - Use a knife to cut into small diamond-shaped pieces, about 2-3 cm each.

4. Cook the Dumplings:

   - Bring a large pot of salted water to a boil.

   - Carefully drop the dumplings into the boiling water in batches, stir to prevent sticking to the bottom.

   - Cook for about 2-3 minutes from the moment they float to the surface.

   - Once done cooking, remove them with a slotted spoon and transfer them to a plate.

5. Serve:

   - Serve the sweet potato dumplings with your favorite sauce or sour cream and sugar. 

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Meatballs with Rice in Tomato Sauce - Pulpety z Ryżem

Pulpety z ryżem w sosie pomidorowym is a traditional Polish dish consisting of tender meatballs made with ground meat, rice, and seasonings, cooked in a rich and flavorful tomato sauce. This comforting meal is often served with mashed potatoes and a side of fresh or pickled vegetables, making it a satisfying and wholesome dish.

This dish is a staple in Polish home cooking, beloved for its simplicity, affordability, and comforting taste. It’s a family-friendly meal that can easily be made in large batches, often evoking nostalgic memories of childhood and family dinners.

Ingredients

Meatballs:

- 150 g cooked rice

- 500 g ground meat

- 1 egg

- Salt and pepper, to taste

Sauce:

- 4-5 garlic cloves

- 300 g tomatoes

- A few basil leaves (optional)

- Salt and pepper, to taste

Instructions

1. Cook the Rice:  

- Rinse the rice thoroughly under cold water to remove excess starch.  

- Cook the rice according to the package instructions until tender.  

- Once cooked, spread the rice out on a plate or tray to cool completely. This will prevent the mixture from becoming too wet.

2. Prepare the Meatball Mixture:  

- In a large mixing bowl, combine ground meat, rice, egg and seasonings. 

- Mix the ingredients thoroughly using a spoon or your hands until evenly combined.  

- If the mixture feels too wet or doesn’t hold its shape, gradually add breadcrumbs until the desired consistency is achieved.

3. Form the Meatballs:  

- Scoop about 1-2 tablespoons of the meat mixture and roll it between your palms to form small, round meatballs.  

- Place the meatballs on a tray or plate and set them aside.

4. Prepare the Sauce:  

- In a blender, combine tomatoes, garlic cloves and seasonings. 

- Blend until smooth. Adjust seasoning to taste.  

- Transfer the tomato mixture to a large pot and bring it to a gentle boil over medium heat.

5. Cook the Meatballs:  

- Carefully place the meatballs into the simmering sauce, ensuring they are submerged.  

- Reduce the heat to low, cover the pot with a lid, and let the meatballs cook for 10-15 minutes.  

- Stir gently every few minutes to prevent sticking or breaking the meatballs.

6. Adjust the Sauce:  

- If the sauce is too thin, simmer uncovered for a few minutes to reduce it.  

- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce and cook until it thickens.  

- For a creamier sauce, stir in 1/4 cup of heavy cream after cooking.

7. Serve:  

- Serve the meatballs warm with a side of mashed potatoes and a fresh salad. Garnish with chopped parsley if desired for extra flavor and presentation.

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Taiwanese Beef Noodle Soup - Niu Rou Mian 牛肉麵

Taiwanese Beef Noodle Soup (牛肉麵) is a hearty dish featuring tender chunks of beef simmered in a rich, flavorful broth with aromatic spices like ginger, garlic, and dried chilies. Served with thick wheat noodles and garnished with fresh herbs and pickled vegetables, it's a beloved comfort food in Taiwanese cuisine, perfect for warming up on chilly days.

Ingredients:

For the soup:

- 400-500g beef

- 1 Carrot

- 1/3 Radish

- 2-3 small tomatoes

- 1/2 onion, quartered

- 1 tbsp oil

- 2-3 slices ginger

- 4-5 cloves garlic

- 2 dried chillies

- 1 tbsp sugar

- 2 tbsp doubanjiang (chili bean paste)

- 2 tbsp soy sauce

- 2 tbsp dark soy sauce

- 15ml rice wine

- 2 bay leaves

- 1/2 teaspoon 5 spice powder

- Water

- Additional: Noodles, Bok choy

Instructions

1. Prepare Ingredients: 

- Start by cutting the beef into smaller pieces. 

- Peel and slice the carrot and radish. Cut tomatoes in chunks. Quarter the onion, slice the ginger, and crush the garlic cloves.

2. Sauté Aromatics:

- In a pot or wok, heat the oil over medium-high heat. 

- Add the sliced ginger, crushed garlic, bay leaves and dried chillies (if using). 

Stir-fry for about 1-2 minutes until fragrant.

3. Sear Beef: 

- Add the beef to the pot and stir-fry until it's browned on all sides, approximately 2-3 minutes.

4. Seasoning:

- Add in the sugar, doubanjiang (chili bean paste), 5-spice powder, soy sauce, dark soy sauce, and Shaoxing rice wine. 

- Stir well to coat the beef evenly in the seasoning mix. 

- Cook for about 2 minutes until the sauce starts to bubble and thicken slightly.

5. Add Vegetables and Liquid:

- Toss in the vegetables. 

- Pour in enough water to cover all the ingredients in the pot. Adjust the seasoning according to your taste preference.

6. Simmer:

- Bring the soup to a boil, then reduce the heat to low. 

- Cover the pot and let the soup simmer gently for at least 1 hour, stirring occasionally, or until the beef is tender and the flavors have melded together.

7. Serving:

- While the soup is simmering, cook the noodles and bok choy in a separate pot of boiling water. Drain and set aside.

- Ladle the hot beef and vegetable soup over the noodles. Garnish with chopped green onions if desired. 

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