Avocado Sandwich

It's a simple breakfast menu. Originally, I was going to spread guacamole on the bread but, I didn't feel like making it. So, I made a simple avocado sandwich.

I opened my refrigerator and there was frozen Italian bread, a ripe avocado and boiled eggs from the day before. These were good ingredients for my simple breakfast!

First, I toasted two pieces of bread on both sides in a pan and sliced the avocado and eggs. I topped the bread with avocado and egg. Sprinkled it with olive oil, salt and pepper to taste. That's it! If you add cream cheese with chopped parsley and green onion and cooked bacon, it is even better. But I kept it healthy. 

Donut

I like a donut, but I am always worried about calories. When I eat donuts, I feel good, but then I regret eating a donut. I am worried about the pressure of high calories. But I LOVE donuts!
So, I decided to make donuts at home. I remember the donuts I ate when I was young, so I went to a Korean grocery store and bought donut mix. Hopefully, it will taste like the old days... Above all, I have a good memory about Korean style donuts. There was a small donut shop near by my house, sometimes I ate one or two. I remember it was so good! It was more delicious because I bought them secretly and my mother never found out. I told this story to my husband and he said he liked the donuts, too. Oh, It brings back memories!

Ingredients
1                                   egg
100 ml                         water or milk
500 g                           donut mix
Oil

Directions
In a bowl, put egg and water or milk and whisk.
Add donut mix and knead.
Cover and let dough rest 10 minutes.
On a cutting board, sprinkle flour and roll the dough to 1/3 inch thickness.
Cut it with a donut cutter or cup.
In a deep, large sauce pan, pour the oil to a depth of about 3-4 inches.
Fry the donuts at 340-350 'F (If a donut comes up in 5 second), 2-3 at a time for 2-3 minutes until they are golden brown
Cool the donut slightly.

Egg and Tomato Tortilla Sandwich

There are always worries when I make my husband's lunch. Korean food has a garlic smell and if I pack rice and bread, it is too many carbohydrates - it is not good for the body. So, I sometimes use an open sandwich, because I can use half the amount of bread - not two sides. But it is not easy to pack and eat. So, a good idea came to mind to make a tortilla sandwich. It was a good idea to make a sandwich with a small amount of carbohydrates and good to eat, because it was covered by filling on both sides, not on one side like an open faced sandwich. First of all, he prefers tortillas to bread!

Ingredients
2 pieces                                      small tortilla
1                                                 tomato
3                                                 eggs
1 piece                                        your favorite cheese
2 t                                               wasabi mayo
A moderate amount of vegetables
oil, salt and pepper

Directions
Pan fry eggs and set aside.
slice tomato, rinse your favorite vegetables.
Fill tortilla with fried egg, cheese, tomato and vegetables.
Sprinkle wasabi mayo and put another tortilla on top.
Cut to your favorite size.

Korean glass noodle - Japche

Japche has a sweet, savory flavor, a crunchy vegetable texture and chewy noodles, so it is one of my favorite Korean foods. I made japche several times and this recipe was the best. Though I didn't use any seasoning it was very tasty. Maybe it was because of the natural seasoning of the food. The benefit of this recipes is that you can make bibimbap and japche with the same ingredients if you prepare each with meat and vegetables. The recipe is almost the same, only the base rice and noodle are different. Bibimbap is vegetables and meat on steamed rice and japche is stir-fried on noodles. It's very simple!

Ingredients
1/3 lb                                                 glass noodles
3 T                                                      soy sauce
6 T                                                      mother sauce
1/5 lb                                                  beef

mother sauce
1 C                                                      soy sauce
1 C                                                      water
1/2 C                                                   sugar
1 t                                                        pepper
3 T                                                       minced garlic
1/2                                                       onion
1/2                                                       apple

garnish
1/2                                                         onion
1/2                                                         carrot
1/5 lb                                                     mushrooms
1/4 lb                                                     spinach
2                                                             eggs
oil, pepper and sesame oil

spinach seasoning
1 t                                                           soy sauce
1 t                                                           minced garlic
pepper, sesame oil

Directions
I made the mother sauce from Yoon's Kitchen (Korean reality show).
Put all the ingredients in a blender and blend it all together.
Add the sauce to the beef and mix them.
Add the marinated beef into a pan and fry it.
Blanch the spinach with salt water and rinse it with cold water.
Mix spinach seasoning together.
Julienne vegetables.
Fry julienne vegetables with oil and add some salt.
Separate egg whites and yolks and fry them separately in a pan.
Make a thin layer of fried egg and julienne it.
When the water with soy sauce starts to boil, add glass noodles and cook it for 6-7 minutes.
Remove the water from the noodles and add some sesame oil.
Put some sesame oil in the pan and fry the noodles and beef together.
Add mother sauce for the seasoning, about 3 T.
Add the vegetables to the pan and season mother sauce to taste.
Serve the food on a dish and put white and yellow eggs on top of the japche.

Flat Dumplings - Nabjak Mandu

Flat dumpling are flat half moon shaped dumplings with glass noodle fillings. What is a flat dumpling (Nabjak mandu)? It's a popular snack food of Daegu, South Korea. What is the difference between a regular dumpling and a flat dumpling? A regular dumpling has more filling, but this flat dumpling is flat, in other words, you use less filling made with simple ingredients. But the taste is good - it is just as good as a regular dumpling. It's easy to make and tastes good!

For that reason, I think that I will make them more often. Especially, because my husband likes them. He likes to eat flat dumplings with red pepper paste seasoned cabbage. Spicy cabbage helps the greasy taste go away. The combination of spicy and greasy works well!

Ingredients

1 pack (30 pieces)                                       dumpling wraps

150 g                                                          glass noodles

1/2 C                                                          green onions, chopped

2 t                                                              soy bean sauce

2 t                                                               sesame oil

Korean hot pepper paste sauce

2 t                                                                Korean hot pepper paste

1/2 t                                                             vinegar

1/2 t                                                             sugar

1/2 t                                                             water

Directions

Put the noodles into the boiling water and cook for 5-6 minutes.

Strain and cut them with kitchen scissors - about half inch pieces.

Put the noodles into a large bowl and add soy sauce, sesame oil, chopped green onions and mix well.

Put the filling mixture into the center of a dumpling wrap.

Dab water around the dumpling wrap edge.

Fold, press, seal the edges to make a half moon shape.

Put oil in a pan and fry the dumplings over medium heat until light golden brown on both sides.

Add a little water (3 T), cover and steam until filling is cooked.

While dumpling is cooking, mix Korean hot pepper paste sauce.

Once they are cooked remove the lid and pan fry them a little more until golden brown.

Serve with sliced cabbage and Korean hot pepper paste sauce.