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    You are in: Home / Emily Han's Public Recipes
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    7 Recipes

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    This is a vegan-friendly version of the Indian curry dish Mattar Paneer, using tofu instead of the paneer cheese.

    Recipe #467330

    Fresh & easy, tweak as you like. As mentioned below, I serve it over egg noodles. Recipe from Check Your Health courtesy of Chef Bryan Wolley.

    Recipe #427292

    My slightly sweet version of the vermicelli noodle loaded with veggies and meat (optional). Delicious as a main course with rice and kimchi or as a banchan (side dish) to complement nearly any Korean meal. I adapted it from Maangchi to suit my taste. *Please see directions for notes on ingredients*

    Recipe #403601

    This is a recipe for a steamed, sweet white bun filled with red bean paste. Delicious, delicious, delicious! In Korea they are known as Jjinbbang and are sold by street vendors. This version is a little bit lighter and less chewy than my favorite street vendor, but I'll figure it out soon :) Adapted from the Fresh Loaf. Enjoy!

    Recipe #403599

    Seasoned chicken, cream cheese, and onion in a puff pastry. Simple base recipe that is easy to adjust to your liking. I usually boil chicken with a bay leaf, onion salt and garlic salt, then shred it. You may also cube it, buy pre-cooked, etc. This isn't anything fancy and may be too plain for your taste, so I really suggest having fun with it!

    Recipe #330329

    {Don't be afraid of the steps/ingredients! It's really quite easy.} A delectable, SPICY traditional soup full of kimchi, tofu, veggies, and pork (but can be made vegetarian). My absolute favorite Korean dish of all time; I can eat it 24/7! Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. newer than 2-3 weeks), you should add a couple of teaspoons of white vinegar to your kimchi, stir and let it sit 10 mins, and then chop it up for use. The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work. Please let me know if you have suggestions or questions! I have adjusted this recipe over time-Koreans don't use recipes (frustrating!)-to suit my taste. DH loves it too. Beware though, it's truly Korean in that it's very spicy for most. For more detailed step-by-step instructions, including pictures, please mail me and I can send them to you.

    Recipe #324429

    Spicy sliced cucumber banchan (side dish). I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and pepper powder, then add to taste.

    Recipe #297125


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