I Only Made Korean Food For 24 Hours

Ingredients

• 2 cups Short-Grain Korean Rice (mix of white short‑grain and purple rice)
• 300 g Beef Brisket (thinly sliced)
• 200 g Firm Tofu (medium‑firm, cubed)
• 1 medium Sweet Potato (peeled and diced)
• 7 cloves Garlic (minced; 4 for stew, 1 for anchovies, 2 for chicken sauce)
• 2 medium Onion (one for stew, one for jajangmyeon, plus extra for omelet)
• 6 stalks Scallions (chopped; some for oil, some for garnish)
• 2 small Jalapeño (thinly sliced; one for stew, one for omelet)
• 2 tablespoons Korean Soybean Paste (Doenjang) (fermented soybean paste)
• 2 tablespoons Gochujang (Hot) (Korean red‑pepper paste, spicy version)
• 2 teaspoons Sesame Oil (for finishing stew and anchovies)
• 3 teaspoons Sesame Seeds (to garnish stew and anchovies)
• 0.5 cup Dried Anchovies (whole, cleaned)
• 3 tablespoons Soy Sauce (regular, low sodium preferred)
• 2 teaspoons Sugar (for anchovies sauce)
• 6 cups Water (for stew and anchovies sauce)
• 4 large Eggs (beaten for rolled omelet)
• 0.25 teaspoon White Pepper (for omelet seasoning)
• 2 teaspoons Salt (general seasoning)
• 0.25 cup Red Bell Pepper (diced)
• 0.25 cup Green Bell Pepper (diced)
• 200 g Pork Belly (cut into bite‑size pieces)
• 1 small Zucchini (cut into strips)
• 1 medium Potato (peeled and cubed)
• 1 cup Cabbage (shredded)
• 100 g Seafood Mix (shrimp and squid, thawed)
• 3 tablespoons Black Bean Paste (Chunjang) (fermented black bean sauce)
• 2 tablespoons Vegetable Oil (for scallion oil and sautéing)
• 2 tablespoons Potato Starch (1 tbsp for jajang slurry, 1 cup for chicken coating)
• 300 g Jajangmyeon Noodles (thick chewy Korean wheat noodles)
• 1000 g Chicken Wings (whole wings, skin on)
• 1 cup Sweet Potato Starch (for coating chicken)
• 2 tablespoons Rice Syrup (Korean barley or rice syrup)
• 1 tablespoon Brown Sugar
• 1 tablespoon White Vinegar
• 1 teaspoon Mustard (Korean mustard or Dijon)
• 1 teaspoon Ginger (minced)
• 1 teaspoon Chili Flakes
• 0.25 cup Peanuts (unsalted, roasted)
• 2 cups All-Purpose Flour (for donut dough)
• 1 teaspoon Active Dry Yeast
• 0.75 cup Milk (warm (about 110°F))
• 2 tablespoons Butter (unsalted, melted)
• 1 teaspoon Cinnamon (plus extra for coating)
• 1 cup Oil for Frying (vegetable oil for donuts (reuse from chicken fry))
• 0.25 cup Sugar (coating) (mixed with cinnamon for donut topping)

Instructions

1. Prepare Multi‑Grain Rice

   Rinse the short‑grain white rice and purple rice together until water runs clear. Drain and add 2 cups of rice with 2 ½ cups water to a rice cooker; start cooking.

   Time: PT10M

2. Slice Beef and Mince Garlic

   Thinly slice the beef brisket against the grain. Peel and mince 4 cloves of garlic.

   Time: PT5M

3. Sear Beef in Earthenware Pot

   Heat the earthenware pot over medium‑high heat, add a splash of oil, then add the sliced beef and minced garlic. Stir‑fry until beef is lightly browned, about 3 minutes.

   Time: PT3M

   Temperature: Medium‑high

4. Add Water and Simmer

   Pour 4 cups water into the pot, bring to a gentle boil, then reduce to a simmer. Cover and let cook 10 minutes.

   Time: PT10M

   Temperature: Simmer

5. Prep Vegetables for Stew

   Dice sweet potato, slice onion, chop scallions, and thinly slice jalapeño.

   Time: PT5M

6. Add Paste and Gochujang

   Stir in 2 Tbsp doenjang, 1 Tbsp gochujang, and the prepared vegetables. Simmer 8 minutes until vegetables are tender.

   Time: PT8M

   Temperature: Simmer

7. Finish Stew

   Add cubed tofu, drizzle 1 tsp sesame oil, sprinkle 1 tsp sesame seeds, and turn off heat. Let sit covered for 2 minutes.

   Time: PT2M

8. Stir‑Fried Dried Anchovies

   In a small bowl mix 1 tsp gochujang, 1 Tbsp soy sauce, 1 tsp sugar, 2 Tbsp water, 1 clove minced garlic. Heat a skillet, add anchovies, quickly coat with sauce, stir‑fry 2 minutes, then drizzle 1 tsp sesame oil and sprinkle 1 tsp sesame seeds.

   Time: PT5M

   Temperature: Medium

9. Prepare Rolled Omelet Ingredients

   Dice red bell pepper, green bell pepper, onion. Slice remaining scallion and jalapeño. Beat 4 eggs with ½ tsp salt and ¼ tsp white pepper.

   Time: PT5M

10. Cook Rolled Omelet

    Heat a non‑stick pan with a little oil, pour half the egg mixture, swirl to coat. Add a handful of diced veggies, tofu cubes, scallion, jalapeño. When set, gently roll the omelet, slide to side, repeat with remaining egg.

    Time: PT10M

    Temperature: Medium

11. Make Scallion Oil for Jajangmyeon

    Thinly slice 2 scallions. Heat 2 Tbsp vegetable oil in a wok over medium heat, add scallions, fry until dark brown and crisp. Remove and set aside; keep oil.

    Time: PT5M

    Temperature: Medium

12. Fry Black Bean Paste

    Add 3 Tbsp chunjang to the scallion‑infused oil, stir‑fry 2 minutes to remove bitterness and develop aroma.

    Time: PT2M

    Temperature: Medium

13. Prep Pork Belly and Vegetables

    Cut pork belly into bite‑size pieces. Slice zucchini, onion, potato, shred cabbage.

    Time: PT10M

14. Crisp Pork Belly

    Add pork belly to the wok, fry over medium‑high until golden and crispy, about 8 minutes.

    Time: PT8M

    Temperature: Medium‑high

15. Add Vegetables and Simmer

    Add zucchini, onion, potato, cabbage, and seafood mix. Stir‑cook 3 minutes, then add ½ cup water, cover, simmer 7‑8 minutes until vegetables are tender.

    Time: PT8M

    Temperature: Simmer

16. Thicken Sauce

    Mix 1 Tbsp potato starch with 2 Tbsp cold water, pour into wok, stir until sauce coats the back of a spoon.

    Time: PT2M

    Temperature: Medium

17. Cook Noodles

    Boil a pot of water, add 300 g jajangmyeon noodles, cook according to package (≈5 minutes). Drain and rinse briefly under cold water.

    Time: PT5M

    Temperature: Boiling

18. Combine Noodles and Sauce

    Add cooked noodles to the wok, drizzle 1 tsp sesame oil, toss to coat evenly. Transfer to serving bowls.

    Time: PT2M

19. Season Chicken Wings

    Pat dry 1 kg chicken wings, toss with 1 tsp salt and ½ tsp black pepper.

    Time: PT5M

20. Coat Wings in Sweet Potato Starch

    Place wings in a ziplock bag, add 1 cup sweet potato starch, seal and shake until evenly coated.

    Time: PT3M

21. First Fry (Oil Bath)

    Heat vegetable oil in a deep pot to 350°F. Fry wings in batches for 4 minutes until just set, then remove to paper towels.

    Time: PT8M

    Temperature: 350°F

22. Second Fry for Extra Crispness

    Raise oil temperature to 375°F, fry wings again 2‑3 minutes until golden‑brown and crispy. Drain.

    Time: PT5M

    Temperature: 375°F

23. Prepare Sauce

    In a saucepan combine 2 Tbsp rice syrup, 2 Tbsp soy sauce, 1 Tbsp brown sugar, 1 Tbsp white vinegar, 1 tsp mustard, 2 cloves minced garlic, 1 tsp minced ginger, 1 tsp chili flakes. Bring to a gentle boil, reduce to a simmer 5 minutes until slightly thick.

    Time: PT7M

    Temperature: Simmer

24. Toss Chicken in Sauce

    Add the double‑fried wings to the sauce, toss to coat evenly. Sprinkle 1 tsp sesame seeds and 1 tsp toasted peanuts.

    Time: PT3M

25. Activate Yeast for Donuts

    In a bowl combine warm milk (110°F), 2 Tbsp melted butter, 2 Tbsp sugar, and 1 tsp active dry yeast. Stir, let sit 10 minutes until frothy.

    Time: PT10M

    Temperature: 110°F

26. Make Dough

    Add 2 cups flour, 1 large egg, ½ tsp salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

    Time: PT5M

27. Knead and First Rise

    Turn dough onto a lightly floured surface, knead 5 minutes until smooth. Place in a greased bowl, cover, let rise 1.5 hours until doubled.

    Time: PT1H30M

28. Deflate and Second Knead

    Punch down dough, knead briefly 2 minutes to release air.

    Time: PT2M

29. Divide and Shape Twists

    Divide dough into 16 equal pieces. Roll each piece into a rope (~8 inches), then twist one end over the other to form a knot.

    Time: PT10M

30. Proof Twists

    Place twisted pieces on a parchment sheet, cover loosely, let proof 30 minutes until puffed.

    Time: PT30M

31. Fry Donut Twists

    Heat oil (reuse from chicken) to 350°F. Fry twists in batches 2‑3 minutes until golden brown. Drain on paper towels.

    Time: PT5M

    Temperature: 350°F

32. Cinnamon‑Sugar Coating

    Mix 0.25 cup sugar with 1 tsp cinnamon. While donuts are still warm, toss them in the mixture until fully coated.

    Time: PT3M

Nutrition Facts

Calories

2500

Protein

80 g

Carbohydrates

260 g

Fat

110 g

Fiber

20 g

Ingredient Substitutions

• Instead of Short-Grain Korean Rice: Brown rice, White sushi rice
• Instead of Beef Brisket: Sirloin, Flank steak
• Instead of Firm Tofu: Extra‑firm tofu
• Instead of Jalapeño: Korean gochu, Serrano pepper
• Instead of Korean Soybean Paste (Doenjang): Miso (for flavor)
• Instead of Gochujang (Hot): Gochugaru + soy sauce
• Instead of Sesame Oil: Peanut oil
• Instead of Dried Anchovies: Dried shrimp
• Instead of Soy Sauce: Tamari
• Instead of Sugar: Honey
• Instead of White Pepper: Black pepper
• Instead of Red Bell Pepper: Paprika
• Instead of Pork Belly: Bacon
• Instead of Zucchini: Yellow squash
• Instead of Cabbage: Napa cabbage
• Instead of Seafood Mix: Only shrimp
• Instead of Black Bean Paste (Chunjang): Miso + soy sauce
• Instead of Vegetable Oil: Canola oil
• Instead of Potato Starch: Cornstarch
• Instead of Jajangmyeon Noodles: Udon noodles
• Instead of Chicken Wings: Chicken drumettes
• Instead of Sweet Potato Starch: Potato starch
• Instead of Rice Syrup: Honey
• Instead of Brown Sugar: White sugar
• Instead of White Vinegar: Apple cider vinegar
• Instead of Mustard: Dijon mustard
• Instead of Ginger: Ground ginger
• Instead of Chili Flakes: Gochugaru
• Instead of Peanuts: Cashews
• Instead of All-Purpose Flour: Bread flour
• Instead of Active Dry Yeast: Instant yeast
• Instead of Milk: Plant‑based milk
• Instead of Butter: Margarine
• Instead of Cinnamon: Ground nutmeg
• Instead of Oil for Frying: Canola oil

Equipment Needed

• Earthenware Pot
• Large Skillet
• Wok (optional)
• Saucepan
• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Wooden Spoon
• Ziplock Bag
• Tongs
• Deep Fryer or Large Pot
• Wire Rack (optional)
• Rolling Pin (optional)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Searing beef in the earthenware pot to develop flavor
• Keeping anchovies crispy by quick coating
• Double‑frying chicken wings for ultimate crunch
• Frying black bean paste to remove bitterness
• Proofing donut dough properly for fluffy interior

Chef Tips from the Video

• Using an earthenware pot retains heat and adds a subtle earthy flavor to the stew.
• The scallion‑infused oil is the secret behind authentic jajangmyeon depth.
• Double‑frying chicken creates a light, airy crust while keeping the meat juicy.
• Proof the donut dough in a slightly warm oven (around 30°C) for a faster rise.
• Serve the meal with a side of kimchi and pickled radish for palate balance.

Troubleshooting

Storage

Refrigerator: Stew, banchan, and jajangmyeon sauce keep 3‑4 days; fried chicken best within 2 days; donuts stay soft for 1 day if sealed.

Freezer: Chicken wings (unfried) freeze up to 2 months; cooked fried chicken freezes 1 month (re‑heat in oven).

Room temperature: Donuts can sit at room temperature for up to 6 hours if covered.

Make-Ahead Tips

• Prepare the soybean‑paste stew and refrigerate; reheat gently before serving.
• Banchan (anchovies, rolled omelet) can be made a day ahead and served cold or at room temperature.
• Jajang sauce can be cooked ahead and stored; reheat and toss with freshly boiled noodles.
• Coat chicken wings and keep refrigerated; fry just before serving for maximum crispness.
• Donut dough can be proofed overnight in the fridge (reduce rise time) and fried in the morning.

Frequently Asked Questions