doobydobap(@doobydobap) 인스타그램 상세 프로필 분석: 팔로워 1,116,557, 참여율 6.31%

Dong Po Mc Rib Ingredients 1 kg pork ribs 3 stalks scallion 1 knob ginger, thinly sliced 1 head garlic, cloves separated 1 cup soy sauce 1/2 cup dark soy sauce 1/2 cup Shaoxing wine 1/4 cup sugar 1/4 cup rock sugar 2 star anise 1/2 tsp Chinese five spice About 2 L water, or enough to submerge Brioche Buns Onion & Cilantro for Garnish Method Blanch the ribs Bring a pot of water to a boil. Add ribs and boil for 10 minutes to clean them and remove scum. Drain and rinse. Pat dry. Place on a wire rack and let cool completely. Fry for color and structure Heat oil to 170C. Fry ribs for about 15 minutes until lightly golden. Drain on a rack. Braise Dongpo style In a large pot, add scallion, ginger, garlic, soy sauce, dark soy sauce, Shaoxing wine, sugar, rock sugar, star anise, and five spice. Add ribs, then add enough water to submerge, around 2 L. Bring to a simmer. Place a cartouche (parchment lid) directly on the surface, then cover with a lid. Simmer on the lowest heat for 3 hours, until very tender. Pro tip, rest overnight Let the ribs cool in the braising liquid, then refrigerate overnight. Reheat the next day over medium heat. The flavor deepens and the ribs stay intact and easier to handle. Optional glaze Sprinkle a little brown sugar over the ribs and broil briefly, or torch, for a smoky caramelized finish. Build the Dong Po Mc Rib Slide the bones out. Pile the meat on brioche burger buns. Garnish with thinly sliced onion and cilantro, or pickles if you are not a cucumber hater.

Chicken & Asparagus Cream Stew Omurice Chicken & Asparagus Cream Stew Ingredients (Serves 4) 500g chicken breast or tenders, cubed 250g asparagus (about 20 stems), sliced on a bias 1 shallot, finely diced ½ cup flour ½ cup butter 2 cups milk 1 cup chicken stock Salt and pepper to taste 3 Bay Leaves Egg Tornado Ingredients (for 1 tornado) 2 eggs Pinch of salt 1 tbsp oil Bacon & Tomato Fried Rice Ingredients (Serves 2) ¼ cup bacon, chopped ¼ cup onion or shallots, finely diced ¼ cup ripe tomatoes (or 1 tbsp ketchup) 1 tbsp butter 2 cups cooked white rice Salt and pepper to taste Cream Stew Method: Prep the asparagus: slice on an angle so you get long sharp edges. It adds volume and looks prettier in the stew. Blanch and poach: bring a pot of water to a boil. Blanch the asparagus for 5 seconds, then pull it out right away. This keeps it bright green and crunchy. Turn the heat off, then add the cubed chicken to that same hot water. Let it gently poach for about 5 minutes. This helps remove some scum so the finished stew stays that clean white color. Make the roux: in a separate pot, melt butter over medium heat, then add flour immediately. Whisk and do not let it brown. We want a light colored cream stew. Add shallots and let them gently soften in the roux. Slowly add milk while whisking constantly to avoid lumps. Add chicken stock and whisk until smooth and creamy. Infuse with bay leaves for 10 mins. Add the chicken first and simmer until fully cooked through and the sauce is glossy. Add the asparagus at the very end so it keeps its color and crunch. Season with salt and pepper to taste. Tornado Egg Recipe I cant fit in so it’s in the comments!

my REAL korean age not doing recipe for this tteokguk bc just make the traditional version making rice cake from scratch was not worth it (´°̥̥̥̥̥̥̥̥ω°̥̥̥̥̥̥̥̥｀)

Happy New Year Doobies 🥳 dumpling wrappers filling
2 cups ground pork
½ nappa cabbage (about 3 cups), chopped
2 tbsp salt (for salting the cabbage)
1 tbsp oyster sauce 1 tsp ginger
salt and pepper, to taste slurry for crisp wing
1 tbsp potato starch
¼ cup water
1 tbsp neutral oil instructions
salt the chopped nappa cabbage with 2 tbsp salt and let it sit 10 to 15 minutes until it wilts
squeeze out as much liquid as you can, then drain well
mix pork, drained cabbage, oyster sauce, salt, and pepper until evenly combined
wrap and seal dumplings heat a well oiled pan over low to medium low heat
place dumplings flat side down in the pan
mix potato starch and water, then stir in the oil
pour the slurry around the dumplings, cover, and steam 7 to 10 minutes until the wrappers look cooked and the wing turns crisp and releases from the pan
flip or slide onto a plate, crisp side up, and eat hot

Soy Braised Mash & Stew 1 kg beef chuck 1 tbsp neutral oil ½ cup onion, finely chopped ½ cup carrot, finely chopped ½ cup daikon, finely chopped optional thickening (Beurre-Manié.. ish) 2 tbsp butter 1 tbsp AP flour 1 tbsp potato starch ¼ cup light soy sauce 2 tbsp dark soy sauce 3 tbsp brown sugar 500mL beef stock Cut the beef into large chunks. Dice the onion, carrot, and daikon into a mirepoix. Pat the beef dry with paper towels so it sears properly. Heat a pan and sear the beef on all sides until browned. Remove and set aside. In the same pot, lightly sauté the onion, carrot, and daikon until fragrant. Add the seared beef back into the pot. Pour in the soy sauce and brown sugar. Deglaze with beef stock, scraping up the browned bits from the bottom of the pot. Place a cartouche (a piece of parchment paper with a small hole in the center) over the braise to keep moisture in. Cover with a lid and transfer to the oven. Cook at 150°C for 3 hours, until the beef is tender. To thicken the stew… In a small bowl, combine softened butter, all-purpose flour, and potato starch to form a smooth paste. Ladle a small amount of the hot braising liquid from the pot into the mixture and whisk until fully blended — this tempers it and prevents lumps. Pour the tempered mixture back into the stew while stirring gently. Simmer for a few minutes until the sauce thickens to a glossy, velvety consistency. Mash 1kg potatoes 2 tsp kosher salt (for cooking potatoes) 150g butter 200ml cream Season with salt to taste Place the potatoes (skin on) into a pot of cold, well-salted water. Bring the pot up to a gentle boil and cook until the potatoes are tender and can be easily pierced with a knife (about 15–20 minutes, depending on size). Drain the potatoes well, then pass them through a sieve or potato ricer for extra fluffiness. While the potatoes are still warm, add the butter and cream and fold them into the mash until smooth and fully incorporated. Season with salt to taste and serve.

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Beef Enoki Rolls 4 packs enoki rolls 200g thinly sliced beef ½ cabbage ½ tofu Sauce ¼ cup soy sauce ½ cup white wine 2 tbsp sugar 1 raw egg as “sauce” for extra creaminess

rating everything i ate at mcdonald’s india!!!

Everything I ate for Breakfast in Delhi, India 🇮🇳 ᕦ(ò_óˇ)ᕤ

today i turned 28 in india two kilos heavier than my last birthday but probably bc ive been eating so good on this trip heehee traveling to india has been on my bucket list ever since i was a little kid and i’m eternally grateful i got to experience it with my favorite people on this planet thankful for this life & grateful for every year i get to experience it i love india, my family, friends all over the world, my job, people, and everything in between

BULGOGI PHILLY CHEESESTEAK (or Seoully Cheesesteak!) 400g thinly sliced ribeye or chuck 1 whole onion, mandollined 1 leek top, thinly sliced 2 tbsp brown sugar 2.5 tbsp soy sauce 10 slices of American cheese 1 hard roll 1 tbsp neutral oil 2 tbsp butter Cook in a cast iron pan over medium high heat. Add the sliced beef in a single layer and don’t overcrowd the pan. Leave it alone so it develops caramelization. Once the bottom browns, add the mandolined onion and sliced leek on top. Sprinkle the brown sugar, then flip everything together. Deglaze with the soy sauce and let it cook until the liquid evaporates. Add cheese on top, cover with a lid, and let it melt for three minutes. Place a halved hard roll directly onto the cheese. Scoop the mixture into the roll. Add extra cheese if you want. Wrap the sandwich tightly in foil. Keep it warm in the oven for five minutes so the juices settle and the inside stays at temperature.

putting my money in b-roth ira 🙂‍↕️ GREEN GUKBAP RECIPE 2kg beef bones 2kg beef foot or oxtail (extra collagen & nuttier taste)
enough water to cover bones 

Soak bones for at least 1hr - 24hr Pressure cook the bones, discard initial broth, then rinse in cold water. Add the bones to a large pot, cover with water & put parchment paper over and putting on rolling boil medium high. Add more water if necessary. 
Strain out the broth & you can repeat process up to 3 times. 
Cool the mixture and skim the fat off when it cools. 

Green Oil 
100g green leek tops finely chopped
100g neutral oil 

Cook the leek tops in neutral oil to lightly wilt & for aroma. 
Transfer to blender & blend until smooth. 
Add the mixture back to the pot to break the emulsification & bring out the color better. 
Run through cheesecloth & cool oil immediately