Korean Food: How To Make Pa Muchim (파무침) Korean BBQ Scallions A Spicy Green Onion Salad

This week I am making another Korean dish. This is a side dish called Pa Muchim or Spicy Green Onion Salad or Jook Pa Muchim. It is spicy and savory with a lot of flavor layers but it is one of the best compliments to ANY BBQ that I have ever had and I promise that to you as well if you make this recipe. The recipe can be found below. Enjoy!

The Korean Green Onion Slicer I Use
https://goo.gl/UFhLSp

The Knives I Use In My Kitchen
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Ingredients:

1 Lb scalllions.
1 Brown onion sliced finely.
1/2 Purple Nurple onion sliced finely.
2 Tbsp. Soy sauce or 2 Tbsp. Fish sauce.
1 Tbsp. Sugar(optional)
2-3 Tbsp. Sesame oil.
2-3 Tbsp. Toasted sesame seeds.
2-4 Tbsp. Gochugaru chili flakes depending on your heat level.
2 Tsp. Rice vinegar or mirin.
3 Tbsp. Finely minced fresh garlic.
2 Tsp. Soju or rice wine.

Method:

1. In a mixing bowl add all of your onions.
2. Add your soy sauce or fish sauce or just plain salt if you want.
3. Mix together well and then let stand 30 minutes to wilt.
4. Once wilted add your other ingredients and mix all together well.
5. Let stand 15 minutes and mix together again.
6. Chill in fridge 30 minutes minimum before serving.
Optional: Place in fridge to chill and grill up some pork belly and chicken or even some beef or a combo and then get some green leaf or red leaf lettuce and do some gogi wraps with the pa muchim and the meat and some sliced chili peppers and you are good to go! Enjoy!

Japanese Food How to Make Nitamago Ramen Eggs 半熟味付け玉子 煮卵 の作り方

This week I am going to show you how to make traditional hard boiled eggs for ramen soup calle Nitamago or Ajitama, Ajitsuke Tamago, or Hanjuku Eggs. These are some of the most delicious hard boiled eggs that I have ever had. These eggs go good with ramen as well as making a great egg sandwich and goes excellent in fried rice recipes as well as Yoshoku Japanized pasta dishes. The recipe can be found below. Enjoy!


The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
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DMTW6CP: http://amzn.to/15hhyaq
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Mac Black Ceramic Honing Rod 2000 Grit
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SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Ingredients:

6 Eggs.
3-4 Tbsp. Soy sauce.
3 Tbsp. Mirin or Sake.
1 Tsp. Sugar.
1 Tsp Ginger paste or garlic ginger paste.
1/2 Tsp. Black pepper.

Method:

In a bowl put all of your sauce ingredients (Tare) seasonings not the eggs.

Mix well and set aside.
Take your 6 eggs and puncture a hole at the fat side of the eggs.
Use an egg hole puncher or a map tack or a tourney knife like I used.
Place eggs in a small sauce pot.
Cover with just enough water to cover.
Bring water to a rolling boil.
Reduce to a simmer.
Simmer for exactly 5 minutes.
Dump hot water and replace with cold water.
Let water run on the eggs for five minutes.
You want the center of the eggs to be cool as well.
Peel the eggs gently and place on paper towel or towel to get excess water off.
Now dump your tare seasonings into a gallon ziplock freezer bag.
Add eggs to the bag.
Hang the bag in the fridge for 30 minutes to 12 hrs.
Serve in ramen, paste, fried rice, sandwich etc.
You will LOVE it!