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Korean Bread

Korean bread
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Korean Bread Recipe, How To Make Korean Bread Recipe

How to makeKorean bread?How to cookKorean bread?Learn the recipeKorean breadby vahchef.For all recipes visit vahrehvah.com

Korean cuisine has developed through centuries of social and political change. Provided by ancient farming and nomadic cultures in the Korean peninsula and southern Manchuria, Korean delicacies has changed via a complicated connection of the environment and various social trends.

 

Korean meals are a lot of the healthiest on earth, with a focus on veggies, meats cooked purely and with very little oil, and also a dependence... Read More..

About Recipe

How to make Korean bread

(89 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Korean bread
Author : Vahchef
Main Ingredient : Flour
Servings : 0 persons
Published date : November 29, 2016


Ingredients used in Korean bread
• Malt flour - 1 lbs.
• Of red pepper powder - 2 lbs.
• Wheat flour - 1 lbs.
• Soybean flour fermented - 5 lbs.
• Water - 1 gallons.
• Salt - 1 lbs.
Method:
Lately I ve been getting more into Japanese cooking which is different enough from Chinese that I had to do some serious larder stocking. It took visits to three different stores but I finally come up with the basics. One of the the stores turned out to be++ta da!++a Korean market so I now have the malt flour you keep referring to. In fact I just put the first loaf utilizing it into the bread machine a few minutes ago. Depending on how this loaf turns out I ll post the recipe I ve worked out for oatmeal bread. This Korean market is a fairly decent sized store for a hole in the wall and they have just about everything one would need for Korean cooking including a fresh meat counter. Nice find! I m used to buying things with labels I can t read but a lot of the stock in this store didn t have *any* labels at all! This stuff was obviously locally produced by the Korean community and some was recognizable as Kim Chee various bean pastes and the like but with some of the stuff I had absolutely no idea what it was++or even whether it was animal or vegetable in origin. I ll go back when I have some time and find out what all those goodies are. Here s a recipe that was on the bag of malt flour I thought you might get a kick out of. This is exactly the way it appeared on the bag. Put malt flour into lukewarm water and set aside for about 1 hour. Pour the malt melted water into pot (throw away the button setting). Put wheat flour into malt water and make slow boil on low heat and then simmer for about 1 hour. Remove the glue from heat and mix fermented soy bean flour and then lastly add hot pepper powder and salt and mix well. *As for salt you may add or reduce to your taste. *For soup use (Chigae) you better add more fermented soy bean flour. From the label on Haitai Brand Malt Flour.





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Articles


Korean cuisine has developed through centuries of social and political change. Provided by ancient farming and nomadic cultures in the Korean peninsula and southern Manchuria, Korean delicacies has changed via a complicated connection of the environment and various social trends.

 

Korean meals are a lot of the healthiest on earth, with a focus on veggies, meats cooked purely and with very little oil, and also a dependence on the fermented veggie kimchi, which may be something of the obtained flavor for non-Koreans.

 

Korean dishes are basically based upon rice, veggies, and meats. Classic Korean foods are recognized for the amount of side dishes that include steam-cooked short-grain rice. Kimchi is virtually usually offered at each meal.

 

Korean foods are extremely unique, amazing and distinct. One of the most specific characteristic of the Korean foods are the spiciness. The fundamental seasonings are red pepper, sesame, mustard, vinegar, wine, green onion, soy sauce, bean paste, garlic, ginger have been mixed in numerous methods to boost Korean foods.

 

 

Korean meals have reasonable calories and low fat and sweet taste- extremely nutritious and well-balanced. The Korean dishes are transforming and the Korean food sector is developing as quickly as the speed of train.

 

Korean meals can be generally classified into categories of "main staple foods”, "subsidiary dishes" and "sweet". In Korean delicacies all of the dishes are offered all at once.  An average meal usually consists of rice, soup, and some side dishes, the quantity of which fluctuate. Customarily, lower classes had three side dishes, though royal families might have twelve.

 

Conventional restaurants usually feature charcoal grills in the center of the table - a kind of indoor barbecue. Paper-thin pieces of marinated meat or beef ribs (kalbi) are barbequed, cut into pieces, and enclosed in lettuce leaves with garlic, chili and soya sauce.

 

Meals is an extremely essential element of Korean tradition, and Koreans pay good awareness of the way in which meals are served.



 

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