5 recipes for Ramadan 2022

delicious and easy cooking recommendations for Ramadan 2022 specials

1. Andong Jjimdak

Andong Jjimdak is a typical Korean dish that is easy to make and suitable for the iftar menu, here's the recipe:

Material:

1 kg chicken cut

2 sliced ​​potatoes

1 large carrot chopped

1 onion, thinly sliced

1 liter of water 

vermicelli to taste, soak in hot water

Spice:

4 tbsp soy sauce

2 tbsp sesame oil

1 tbsp chili powder

salt to taste

1 tbsp sand

4 garlic, finely chopped

1 piece of ginger, finely chopped

1/4 tsp pepper powder

How to make:

1.  Boil chicken, drain and rinse clean.

2.  Put the chicken and all the vegetables in a saucepan. Pour in the spices, then pour the water into the pot.

3. Bring to a boil and simmer for 30 minutes. You need to stir occasionally so that it cooks evenly. Taste test, add salt and sugar at the end if necessary.

 4. When the water is almost gone, add the vermicelli and cook again until the water runs out.

2. Nasi Kandar

Material:

5 oz lean beef (chopped)

Onion 1 point

Garlic 2 cloves

Ginger 1 cm

10 pieces of bay leaf

Lemongrass 1 stick (bruised)

Tomato 1 grain (split into 2 parts)

Curry Powder 1 tbsp

1 cup water

Cooking oil

Pandan leaves 3 pieces

Sugar and salt to taste

Ways of making:

1. Puree the onion, garlic and ginger and add water and broth.

2. Boil the mixture, add the bay leaf

3. Enter the meat, tomatoes and lemon grass

4. Add sugar and salt to taste.

3. Laksa Penang

Material:

Soun noodles 1 pack

150 grams chicken breast (diced)

A few pieces of seafood to taste

UHT milk 250 mL

Coconut milk powder 3 tbsp

Lemon juice 3 tbsp

Water 1/2 L

Broth powder to taste

Salt, pepper and sugar to taste

Laksa seasoning ingredients:

4 large red chilies

Onion 5 cloves

Garlic 3 cloves

Galangal 2 cm Lemongrass 1 stick

Dried Shrimp 3 tbsp

Turmeric 2 cm

Coriander 2 tsp

Cumin 1 tsp

Ways of making:

Puree all the laksa ingredients until soft and perfectly mixed

Add water and meat pieces, cook for 5 minutes

Pour in UHT milk, coconut milk powder, and seafood meat. Cook until boiling then add lime juice.

Prepare the vermicelli noodles on a plate then flush with the spices that have been made earlier.

4. Rabokki

Material:

10 pieces of tteokbokki

1 piece of instant noodles

3 meatballs

3 sausages

2 spring onions

onion

3 cloves of garlic

500 ml water

3 sheets nori

Red Sauce:

3 tbsp gochujang

1 tbsp gochugaru

1 tsp fish stock

1 tbsp sugar

1 tsp soy sauce

How to make:

Boil the water, and add the chopped garlic and onions.

Add the red sauce to the boiling water while stirring.

Add meatballs, sausage and tteokbokki.

Add the instant noodles, cook until the noodles are cooked and the sauce thickens.

Add the scallions, stir again until cooked

5. Kimchi Sujebi

Material:

100 gr high protein flour

1/2 tsp salt

1 tbsp cooking oil

enough water

Soup Ingredients:

50 gr cooked fermented kimchi, cut into pieces

1 potato, peeled and diced

1 spring onion, thinly sliced

1 onion, thinly sliced

Seasoning for sujebi soup:

3 cloves of garlic, finely chopped

1 tbsp gochujang

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp sesame oil

mushroom broth to taste (optional)

sugar and salt to taste

How to make:

1. Make the dough so it doesn't stick to your hands. 

2. After that wrap the dough in plastic and store in the refrigerator for 30 minutes.

3. boil until the water boils. Add all the spices for the sujebi soup.

4. Take the sujebi dough out of the fridge

5. Pull it thin and tear it into small pieces, put it in the soup.

Add kimchi and soup ingredients such as vegetables. 

6. Cook again until the ingredients are cooked. If the sujebi is chewy when eaten, it's a sign that it's cooked.

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