Recipes by Sunny Shin
United States Chef
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Spicy Seafood Noodle Soup (Samseon Cham Pong)Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood. In late 19th century, many of the Chinese immigrants opened restaurants and created new versions of their home food in Korea. Cham Pong is one of Koreanized Chinese dish that is so popular in Korea and… |
1 vote
26503 views
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Baked King Oyster Mushroom (Saesongei Guei)
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1 vote
6831 views
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Miso-glazed SalmonIn order to nicely brown the outer layer of the fillets without regressing to the tough, dry texture of the broiled recipes,sprinkling the flesh with salt and pepper, then quickly pan seared the fillets golden brown each side (*skin-side up first) before transferring them to the oven. Then broiling a piece of fish for 10 minutes?!… |
1 vote
10659 views
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Korean Steamed Eggplants (Gaji Namul)Gaji namul is another basic but very popular side dish in korea |
1 vote
2603 views
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Layered Mexican Salad
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1 vote
5072 views
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The Korean Tri-color Gnocchi Soup (Samsaek-Sujebi)Sujebi is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. There are alot of way to create the different color and unique taste. *Spinach (a handful spinach with 1/4 cup warter, then puree in the blender) *Purple sweet potato ( cut into small pieces, mix with water, then puree in… |
1 vote
2312 views
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Michiko CakeI've been looking thinking of creative uses for mochiko. mochi cake is an easy, tasty recipe. The appearance is that of a cake, and the texture is in between a mochi and a cake. It's like a very chewy cake. I was slightly worried that the the crown daisy powder might affect the batter, but it worked out beautifully. The mochi cake is… |
1 vote
3962 views
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Braised Black Cod with Daikon RadishIt’s a fast, flavorful Korean fish dish |
1 vote
4262 views
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Bluberry Sour Cream TortteThis is my family's favorite dessert. |
1 vote
1479 views
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Sesame Noodle SaladI would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld. |
1 vote
1718 views
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