chefeunbee

[chefeunbee]

Korean Knife Cut Noodles (Kalguksu)

Korean Knife Cut Noodles

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Ingredients:

1.5 cups flour (plus more for dusting)

0.25 cup corn starch

0.5 teaspoon salt

1 tablespoon canola oil

0.75 - 1 cup water

Directions:

- combine all ingredients in a large bowl, and mix with a wooden spoon until a ball of dough starts to form

- dust a large cutting board with flour, and take the dough from the bowl and place on the cutting board

- knead dough until it becomes smooth and elastic; about 5 minutes

- form the dough into a ball, place on the cutting board, cover with plastic, and let the dough rest for 15 minutes

- knead the dough again for 5 minutes, and then cover with plastic wrap and let it rest again for 15 minutes

- on the cutting board roll out the dough into a rectangle about 1/8′” thick

- dust the top of the dough with flour, and then gently tri-fold (like a business letter) the dough length wise

- with a large kitchen knife cut the dough into noodles about 1/4″ wide

- using flour to prevent sticking, gently unfold the noodles

- in a large pot, bring water to a boil

- add noodles, and cook 3 minutes

- strain and rinse off noodles with cold water to remove excess starch

- add noodles to soups, or top off with any sauce of your choice 

[chefeunbee]

Spiced Carrot Muffins

Spiced Carrot Muffins

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Ingredients:

1.75 cups flour

0.5 cup almond flour

0.75 cup sugar

1.5 teaspoons baking powder

0.25 teaspoon baking soda

1 teaspoon cinnamon

0.75 teaspoon ground ginger

0.75 teaspoon ground cardamon

0.75 teaspoon salt

1 teaspoon molasses or honey 

2 large eggs

0.33 cup melted unsalted butter 

0.75 cup water

1.5 cups shredded carrots

1 cup shredded granny smith apple (about 1 large apple)

0.25 cup unsweetened shredded coconut - topping (optional)

Directions:

- Preheat oven to 400°F, and line a muffin tin with muffin liners

- In a large bowl combine flour, almond flour, sugar, baking powder, baking soda, spices and salt

- In a smaller bowl beat eggs, then add in water, melted butter and molasses

- Add egg mixture to the flour mixture and combine (don’t over mix!)

- Fold in carrots and apple into the batter

-Fill each muffin liner with 0.25 cup of batter

- Sprinkle shredded coconut over all the muffins

- Bake muffins for 18-20 minutes, until a toothpick comes out clean

- Let muffins cool in pan, and enjoy!  

[chefeunbee]

Marzipan Raspberry Lemon Bundt Cake

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Cake Ingredients:

2.5 cups flour

2 teaspoons baking powder

0.5 teaspoon salt

0.5 cup ground blanched almonds

1 cup butter (softened)

2 cups sugar

4 large eggs (room temperature)

2 teaspoons almond extract

1 teaspoon vanilla extract

2 lemons zested

1 cup whole milk

5 oz marzipan

6 oz raspberries

Raspberry Icing Ingredients:

0.25 cup seedless raspberry jam

0.75 cup powdered sugar; plus more for dusting

1 tablespoon water (adjust according to humidity)

0.25 cup toasted slivered almonds

Cake Directions:

• preheat oven to 350°f

• grease and flour a 10 cup bundt pan; set aside (I recommend a cooking spray that contains flour)

• in a large bowl mix together: flour, baking powder, salt, and ground almonds; set aside

• in a mixing bowl, cream butter and sugar until light and fluffy

• add in one egg at a time; scrape sides of the bowl in between each egg

• mix in almond and vanilla extracts and lemon zest

• mix in 0.5 cup of milk, scrape sides of bowl, then add in 0.5 of the flour mixture, then rest of the milk, and finally the remaining flour mixture

• roll out marzipan into a thin strip about 12" long and 1" wide

• pour 1/3 of the batter into the bundt pan

• tap pan on counter to remove any air bubbles

• evenly place 2 oz of raspberries in the pan; make sure the raspberries dont touch the sides of the pan to ensure a clean removal of the cake

• pour another 1/3 of the batter into the pan; tap pan on counter

• gently place marzipan in a circle in the middle of the pan

• pour remaining batter into the pan; tap pan on counter

• evenly place remain 4 oz raspberries in the pan

•use an offset spatula to gently press raspberries into the batter

•bake cake 60-70 minutes; until an instant read thermometer reads 210°f

• cool cake for 15 minutes, then invert and remove cake and let it cool on a wire rack with a rimmed baking sheet underneath (it will keep the icing from dripping onto the counter)

Raspberry Icing Directions:

• melt raspberry jam in a small saucepan or in a microwave

• in a medium mixing bowl mix together powder sugar and melted jam; mix until there are no more lumps

• add in water till there is a very thick, but still pourable icing

• while the cake is still warm pour icing over the cake, allow the icing to drip down the sides

• when the cake is completely cooled decorate with a dusting of powdered sugar and sprinkling of toasted slivered almond