Bibimbap is a popular Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so that adjacent colors complement each other.

Have you heard about sea mustard soup?
It’s well known as healthy food in Korea because it contains large portion of minerals that help stop bleeding.

Directions

Soak ½ cup of dried sea mustard of Goldenhill for 10 minutes and cut it into bite sized pieces.
Fry ⅓ cup of chopped beef. Add 1 Tbsp of soup soy sauce, 1 tsp of sesame oil, and 1 pinch of black pepper.
Fry it until the beef is almost cooked on medium-high heat. Add the sea mustard and ½ Tbsp of sesame oil.
Fry it for about 3 minutes until the beef is completely cooked.
Pour 3 cups of water in the pan.
Once it starts to boil, add ⅛ tsp of salt and ½ Tbsp of soup soy sauce. Cook for 5 minutes on medium-high heat.
5 minutes later, add ½ generous Tbsp of minced garlic.
Cook it for another 5 minutes and then turn off the heat.





Be healthy with Goldenhill

Korean natural seasoning brand, Golden Hill selected fresh ingredients from the nature and followed the strict ingredients policy. The company has been manufactured natural seasonings from 2009 in Korea. None of our products contain preservatives, colorants or monosodium glutamate (MSG). Therefore, you can enjoy taste of organic seasonings from Golden Hill. If you want to become healthy, start with Goldenhill.

You’ll able to get more information here:

Website: http://g-f.co.kr/en/
FB page: http://bit.ly/2Fksfn6
Instagram: http://bit.ly/2CJtpqB
Google plus: http://bit.ly/2CVNjT4

XLB, Xiao Long Bao, Soup Dumpling, Dim Sum (Chinese) 小笼包. On a snowy cold day, this is one of the most craved for dim sum item. I made it with real chicken broth gelatin cubes today. Guess they're not really difficult to make, just the key to this dish is PATIENCE!

Ingredients:

• 3 pounds chicken backs or wings
• 1/2 pound Chinese ham or slab bacon
• 6 scallions, white separated, greens roughly chopped
• 1-inch knob ginger
• 1 tablespoon white peppercorns
• Salt to season
• 
  
• For the Filling
• 1/3 pound ground pork or chicken minced
• 1/4 pound raw shrimp, peeled
• 2 teaspoons soy sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons sugar
• 
  
• For the Dough:
• 2 cups all-purpose flour
• 1 cup boiling water
• Pinch of salt
•  
• For steaming: Napa cabbage leaves
  
  
  
  Instructions:
• 1. Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 to 3 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours.
• 2. Combine pork (or chicken), shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use.
• 3. Meanwhile, place flour in the bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
• 4. When broth becomes a gelatin, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled.
• 5. Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls (each about 12 grams), making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under wet cloth until all of them are rolled out.
• 6. To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.
• 7. Place a bamboo steamer over a wok with 2 inches of water. Place over moderately high heat until simmering. line steamer with napa cabbage leaves (is recommended as these green paper liners still will stick) and place dumplings directly on leaves. Steam until cooked through, about 15 minutes. Serve immediately, being careful not to break them.

Here are eight of the the most common mistakes even healthy people make:

1. Drinking sugary juices

Sugar is the biggest enemy of a healthy diet. The top source of sugar in western diets is sweetened beverages. This largely in the form of sodas, but can subtly sneak into your life in the disguise of being healthy: a delicious juice.
Juices can often have as much sugar as a can of cola and the over-processing of many commercial juices reduces many of the nutrients anyway. Starting your morning with a cup full of sugar is not a great idea!

2. Trusting labels too much

Food manufacturers want you to buy their products, and they will do anything to help you reduce the guilt you may otherwise feel when buying it. ‘Low-fat’, ‘Low-sugar’, ‘100% natural’, ‘no added…’ and a healthy brand name are all marketing gimmicks to get you to buy without looking at what is actually in the product. Some of these products may still be good for you, but be sure to read the labels of your supermarket products to make sure they are made up of natural foods. A good rule of thumb is, if there are ingredients on the label that you don’t recognise or contain numbers (E620 etc), don’t buy it. Look for minimally processed and as close to natural state as possible.

3. Not eating fat

Healthy fats are essential for many processes in the body and required for optimum health. Contrary to the now outdated belief that a low fat diet is healthy, research shows that fats are a key part of a weight loss diet. Fats are satiating, meaning that you feel fuller for longer after eating a meal, which reduces the chances of you snacking between meals. Fats are also needed for absorption of fat soluble vitamins (A, D, E, K). For example, eating a salad without a fat source (eg. dressing) means you miss out on the vegetables’ fat-soluble vitamins and a host of antioxidants that require fat to be absorbed. By not eating fat with your meal, you’re missing a whole range of great nutrients. Make sure you eat your salad with oil-based dressing (such as olive oil), nuts, seeds or avocado to increase the nutrients you absorb and make your meal more satiating.

4. Drinking sports drinks

Much like juices, sports drinks are loaded with sugars. Realistically, the only people that ‘need’ sports drinks are professional athletes who lose an enormous amount of electrolytes during intense sessions. Even then, you can consume electrolytes in other forms.

5. Taking supplements with caffeine

Caffeine such as in your morning coffee can reduce your body’s ability to absorb many vitamins and minerals that people are often supplementing, including calcium, iron, B-vitamins and vitamin D. And remember that tea, coke and many other beverages contain caffeine. Try moving your morning coffee to a few hours before or after you take your daily supplement to reduce the effects of caffeine on absorption.

6. Eating whole flax seeds

If you’re eating whole flax seeds the majority will pass through your stomach undigested, which means you’ll miss out on the health benefits (including omega-3 fats, fiber and lignans (antioxidants)). Grind your own flax seeds (or buy them ground) and store in the fridge in a dark or covered container (as they oxidise easily in heat and light).

7. Eating too much red meat

In western society, meat eating is ingrained as an integral part of our culture. It has been proven that red meat (and particularly processed meats) are not only bad for your cholesterol and blood pressure, but are also carcinogenic. Most national health advisory boards recommend red meat no more than 2-3 times per week. Of course, you can get your protein from other sources, like these protein rich key lime pie energy balls.

8. Making unhealthy smoothies

Smoothies are a great way to squeeze in fruit (and sometimes even frozen veg) as well as supplements and protein. However, it’s easy to slip into the trap of loading your smoothie up with unhealthy stuff - sugars (too much fruit), full-cream milk and even ice cream (sometimes). My little secret: coconut water!

Rub
Peaked light brown sugar- 1 ½ tablespoon
Paprika- 1 ½ tablespoon
Dry mustard- 2 teaspoons
Ground black pepper- 2 teaspoons
Sault- 2 teaspoons
Onion powder- 1 teaspoon
Garlic powder- 1 teaspoon
Ground cumin- 1 teaspoon
Cayenne pepper- ¼ teaspoon

Brisket
4-5 pounds brisket roast - depends on how many you are feeding
1 pound bacon

Sauce
Reserved bacon from cooked brisket
Finely chopped onion- 1
Cider vinegar- ½ cup
Chicken broth- 1-2 cups
Ketchup- ½ cup
Adobo sauce
Minced

Instructions:
Prepare the rub. Keep all of the ingredients in a small bowl and set aside.
Set oven rack in upper-middle position. Heat it to 275 degrees.

Put the rub mixture over the outer of the brisket. Make sure that the mixture gets every inch of the meat. Use a perfect brisket knife from Cutleryadvisor to cut the meat. Poke holes all over with the fork.

Put half of the bacon going crosswise in a broiler safe pan. Place brisket fat side down on the on the top of the bacon. Set the rest of the bacon crosswise on top of the brisket, wrapping it down around the sides. Tuck the excess under. Cover the pan with aluminum foil. Do not wrap too tightly. Place it in the oven for 4 hours.

Pick pan out of the oven. Flip brisket over carefully. Make sure fat side is up. Change foil and return to the oven. Turn off the heat. Leave the brisket in oven 1 hour.

Move accumulated juices from brisket into a bowl or large measuring cup. Remove bacon from brisket. Chop the bacon. Cooke it in a medium saucepan over medium heat for about 5 minutes. Cooke it until fat has rendered. Add onion and cook 4-5 minutes until become soft.
Take off heat. Add vinegar and dark brown sugar. Return to heat. Simmer about 5 minutes until reduced to a syrupy consistency.

Skim fat from accumulated juices. Add chicken broth and make a total of 3 cups. Add to mixture in saucepan. Reduce 8-10 minutes until about 3 cups in volume. After taking off heat add ketchup. Mix well and remove by passing through a filter if desired.

Now turn oven to broil. Brush the brisket with 1 cup of sauce. Broil the brisket until the meat becomes light brown. After the broiling, the fat starts to crisp and only then, you can say that your brisket is ready to serve.

Now, cut the brisket against the grain into 1/4 – inch slices. Now serve with extra sauce.


Tips
It is best to let the rubbed brisket sit in the fridge wrapped in foil. If you have time, put it in the fridge at least 3 hours or up to 24 hours.
Cooking time will depend on the size of the brisket.

Final Note:
You must taste it to ensure the final taste. Even you also have to take a good care of the serving amount and serving sizes are correct and that they taste as good as you do intend.

Related Resources:
http://www.deelishrecipes.com/2014/03/oven-braised-meat-recipe.html
http://www.deelishrecipes.com/2010/07/oven-traditional-oven-in-hungary.html