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Tteokbokki (Korean Spicy Rice Cakes)
Lunch Korean

Tteokbokki (Korean Spicy Rice Cakes)

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine water and anchovies in a saucepan; bring to a boil and cook for 10 minutes. Remove and discard anchovies; set anchovy water aside.
  2. 2 Combine chile paste, sugar, soy sauce, and corn syrup in a bowl.
  3. 3 Add rice cakes, onion, and chile paste mixture to anchovy water; bring to a boil and boil for 5 minutes, stirring occasionally. Add spring onion; boil 3 minutes more.

By KFoodaddict

Chocolate Puffed Wheat Squares
Lunch

Chocolate Puffed Wheat Squares

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place puffed wheat in a large bowl; set aside. Grease a 9-inch square pan.
  2. 2 Grease the rim of a medium saucepan to prevent boil-over. Place cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until the mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
  3. 3 Pour chocolate mixture over puffed wheat and stir until puffed wheat is evenly coated. Using a buttered spatula, press the mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

By B J Rowlinson

Excellent Puffed Wheat Cake
Lunch

Excellent Puffed Wheat Cake

4.6

Prep
15 min
Cook
7 min
Total
52 min

Instructions

  1. 1 Line a 9x13-inch baking pan with parchment paper.
  2. 2 Place puffed wheat cereal in a large bowl.
  3. 3 Combine brown sugar, butter, corn syrup, and cocoa in a saucepan. Bring to a boil; cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla extract.
  4. 4 Pour sugar mixture over puffed wheat cereal in the bowl; stir until cereal is evenly coated. Spread evenly into the lined pan. Cool until set, about 30 minutes. Cut into squares.

By Yvonne07

Blackberry Almond Crunch Salad
Lunch

Blackberry Almond Crunch Salad

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Spray a baking sheet with cooking spray.
  2. 2 Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
  3. 3 Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
  4. 4 Toss lettuce, blackberries, and feta cheese together in a large bowl.
  5. 5 Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
  6. 6 Break up cooled almonds and add to the salad. Mix dressing into the salad.

By kapalua

Korean Potatoes
Dinner Korean

Korean Potatoes

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
  2. 2 While potatoes are cooking, mix together water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes in a bowl.
  3. 3 Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

By cullivoe

Gamja Jorim (Korean Potato Dish)
Dinner Korean

Gamja Jorim (Korean Potato Dish)

4.5

Prep
10 min
Cook
22 min
Total
32 min

Instructions

  1. 1 Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
  2. 2 Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
  3. 3 Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
  4. 4 Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

By JoeTheBaker

Jang Jorim with Hard-Boiled Eggs (Korean Soy Beef Strips)
Side Dish Korean

Jang Jorim with Hard-Boiled Eggs (Korean Soy Beef Strips)

5.0

Prep
45 min
Cook
65 min
Total
200 min

Instructions

  1. 1 Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
  2. 2 Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
  3. 3 Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
  4. 4 Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
  5. 5 Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.

By mykoreaneats

Korean Braised Chicken (Jjimdak)
Dinner Korean

Korean Braised Chicken (Jjimdak)

Prep
15 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
  2. 2 Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
  3. 3 Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
  4. 4 Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.

By KFoodaddict

Korean Beef Short Rib Stew (Galbi Jjim)
Dinner Korean

Korean Beef Short Rib Stew (Galbi Jjim)

4.4

Prep
15 min
Cook
170 min
Total
245 min

Instructions

  1. 1 Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
  2. 2 Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
  3. 3 Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
  4. 4 Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

By KANGARYOO

Korean Short Ribs (Kalbi Jjim)
Dinner Korean

Korean Short Ribs (Kalbi Jjim)

Prep
35 min
Cook
120 min
Total
385 min

Instructions

  1. 1 Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
  2. 2 Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
  3. 3 Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
  4. 4 Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
  5. 5 Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

By dleewla

Korean Kalbi Jjim (Braised Beef Short Ribs)
Dinner Korean

Korean Kalbi Jjim (Braised Beef Short Ribs)

4.5

Prep
30 min
Cook
85 min
Total
145 min

Instructions

  1. 1 Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
  2. 2 Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
  3. 3 Make slits in each short rib to remove or cut away excess fat.
  4. 4 Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
  5. 5 Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

By mykoreaneats

Plastic Chocolate
Dessert

Plastic Chocolate

4.4

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.
  2. 2 Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.

By Emily B

Caramel Pancake Syrup
Breakfast American

Caramel Pancake Syrup

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat; cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

By ely123

Shiny Chocolate Glaze
Dessert

Shiny Chocolate Glaze

4.6

Prep
Cook
Total

Instructions

  1. 1 Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

By KITTYCATGRL

Rolled Buttercream Fondant

Rolled Buttercream Fondant

3.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla flavoring, then gradually mix in confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
  2. 2 To use: Roll fondant out on a clean surface that has been dusted with confectioners' sugar until 1/8-inch thick. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

By Kelley

Candied Tea Stirrers
Dessert

Candied Tea Stirrers

3.3

Prep
5 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Line a jelly roll pan with waxed paper and spray with cooking spray.
  2. 2 In a small, heavy saucepan over low heat, combine crushed candies and corn syrup; stir constantly.
  3. 3 Spoon melted candy into the well of each plastic spoon. Place spoons on prepared pan with their handles on the edge of the pan to keep the spoons level. Cool at room temperature until candy hardens. Store in airtight containers.

By kathie

4-Ingredient Peanut Butter Cookies
Dessert

4-Ingredient Peanut Butter Cookies

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes.
  2. 2 Drop spoonfuls of dough onto waxed paper and let cool.

By bakingmom

Peppermint Schnapps Liqueur
Drink

Peppermint Schnapps Liqueur

4.3

Prep
10 min
Cook
10 min
Total
45 min

Instructions

  1. 1 In a 2 quart pan over medium heat, combine sugar and corn syrup. Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.

By Marjory

Chocolate Nutty Crispy Treats
Dessert

Chocolate Nutty Crispy Treats

4.5

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
  2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE

Butterscotch Sauce II
Dessert

Butterscotch Sauce II

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

By JRUFF34

Fondant for Chocolate Cherries

Fondant for Chocolate Cherries

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Sift confectioners' sugar several times into a bowl to eliminate all lumps.
  2. 2 Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the sifted confectioners' sugar until thoroughly incorporated.
  3. 3 Turn fondant out onto a work surface generously dusted with confectioners' sugar. Knead until smooth and workable, 5 minutes; cut dough in half. Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.

By Cammy Kinstedt

Modeling Chocolate for Cake Decorating

Modeling Chocolate for Cake Decorating

5.0

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 3 minutes.
  2. 2 Heat corn syrup until almost as warm as the melted chocolate and combine with chocolate; it may begin to harden and be difficult to stir, but be sure to fully incorporate. Let rest in a cool place, such as a refrigerator or countertop, until very stiff, about 2 hours.
  3. 3 Break off a piece in the size you need and begin to play with it; the warmth of your hands will make it a Play-Doh consistency. Mix in gel food coloring as desired.
  4. 4 Dust the countertop and a rolling pin with cornstarch and place a ball of modeling chocolate on top; roll to desired size. To cover a cake, roll the chocolate up on the rolling pin for easier transfer to the cake.

By April Tracy

Macadamia Nut Pie
Dessert

Macadamia Nut Pie

4.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
  3. 3 Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

By Stormy

Caramels I
Dessert

Caramels I

4.6

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Butter a 9x13 inch dish.
  2. 2 In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
  3. 3 When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

By Judi

Pecan Lace Cookies II
Dessert

Pecan Lace Cookies II

3.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
  3. 3 Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

By Jim Jeremiah

Protein Popcorn
Appetizer

Protein Popcorn

4.4

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Bring corn syrup, honey, and sugar to a boil in a saucepan; cook at a boil for 2 minutes. Immediately remove from heat and stir peanut butter and vanilla into syrup mixture until peanut butter has melted completely.
  2. 2 Pour popcorn into a large bowl; pour sauce over popcorn and stir until evenly coated. Allow to cool completely and break into chunks to serve.

By Sherri