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El octavo banchan es otro clásico coreano(y es mi favorito jeje), jangjorim. Es un plato súper popular en Corea, así que si habéis estado allí seguramente lo habréis visto alguna vez. En casa se suele guardar en la nevera y comer frío con arroz recién hecho. Y una forma que me encanta de comerlo es como en el vídeo: derritiendo un poco de mantequilla sobre el arroz caliente y mezclándolo con el jangjorim y un poco de su salsa. Está buenísimo🫠 Los huevos de codorniz y los pimientos son opcionale
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El octavo banchan es otro clásico coreano(y es mi favorito jeje), jangjorim. Es un plato súper popular en Corea, así que si habéis estado allí seguramente lo habréis visto alguna vez. En casa se suele guardar en la nevera y comer frío con arroz recién hecho. Y una forma que me encanta de comerlo es como en el vídeo: derritiendo un poco de mantequilla sobre el arroz caliente y mezclándolo con el jangjorim y un poco de su salsa. Está buenísimo🫠 Los huevos de codorniz y los pimientos son opcionale
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LÀM CƠM GÀ PHAN RANG NGON CHUẨN VỊ NHƯ NGOÀI QUÁN! 🍗🍚 Mọi người đi ăn cơm gà Phan Rang, chắc hẳn ai cũng mê cái hạt cơm vàng ươm tơi xốp, thịt gà dai ngọt da giòn sần sật. Nhiều anh chị về nhà tự làm cho gia đình ăn nhưng loay hoay mãi cơm vẫn bị nhão hoặc nhạt, gà luộc thì khô bở, ăn cứ thấy
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These chicken burritos were too good ✨🌯🥑 I’ve been craving burritos lately and these did NOT disappoint 😮‍💨 Recipe below 👇🏼 For The Rice: ½ onion, finely diced 1 -2 garlic clove, minced ½ tbsp butter 125g long-grain rice 1 tbsp tomato purée 1 tbsp passata ½ tsp smoked paprika Salt 250ml chicken stock For The Chicken: 2 medium chicken breast ½ tbsp olive oil ½ tsp smoked paprika ½ tsp dried oregano ½ tsp cumin Salt & pepper Guacamole: 1 avocado ¼–½ small red onion, finely diced Small handfu
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these cheese pastry puffs were the perfect little buttery snackie before dinner 🧀 Ingredients: 1 sheet puff pastry 1 block butterkäse cheese 2 tbs butter (melted) garlic powder fresh parsley (chopped) marinara sauce (for dipping) Instructions: Place mini cubes of cheese evenly spaced on half of puff pastry sheet, then cover with other half. Use a shot glass to press circles around each cheese cube and use a fork to seal edges of each dough round. Place puffs on a parchment-lined baking sheet an
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