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8 recipes found.
Chinese Cuisine Witch's gim-gui
A method to roast seaweed and quickly cool and package it to maintain crispiness even during humid seasons.
Chinese Cuisine Witch's Myeolchi Bokkeum
By using a hotel chef's secret method of creating scallion oil, this stir-fried anchovy dish becomes extra crispy and savory.
Chinese Cuisine Witch's Non-Soggy Japchae
This is a hotel-style japchae recipe where the sweet potato noodles are boiled directly in a soy sauce seasoning liquid to prevent sogginess.
Chinese Cuisine Witch's Stir-fried Chunjang
A method to enhance the flavor and improve the shelf life of chunjang, the key ingredient in Korean-style jjajangmyeon, by stir-frying it in oil.
Chinese Cuisine Witch's Yaki Mandu
A recipe for Yaki Mandu, where dumplings filled with pork, chives, and green onion are pan-fried and then steamed with water, resulting in a crispy outside and moist inside.
Chinese Cuisine Witch's Pa-gireum
It is an aromatic oil made by adding green onions, onions, ginger, and garlic to cooking oil and evaporating all moisture to maximize flavor.
Chinese Cuisine Witch's Mala Oil
A versatile mala oil that enhances the flavor of mala dishes by stir-frying vegetables and spices in chili oil and then simmering them.
Chinese Cuisine Witch's Chicken Marinade
A Chinese cuisine preparation method where chicken thighs are thoroughly absorbed with soy sauce, starch, egg, and baking soda, then coated with cooking oil.