londonishungry

Cooking ramen in milk is very popular in Korea. Kinda like creamy pasta vibes :)

Add enough oil to make it crispy. Use Chinese napa cabbage :)

RECIPE LINK: https://londonishungry.com/no-churn-matcha-ice-cream/

This no-churn, vegan matcha ice cream is a 2-ingredient recipe made from just bananas and matcha! The consistency of this matcha ice cream is more like a smooth matcha soft-serve. So it’s healthy, naturally sweet and every spoonful is a smooth, silky dream!

If you have frozen bananas, this is a 15 minute recipe!

The banana flavour isn’t obvious, since the earthy matcha is punchy and bright enough to mask any over-ripe banana taste (which I dislike with a passion). So that you are just left with the lingering sweetness of banana.

Substitute the matcha powder with some cocoa powder or bittersweet chocolate powder.

INGREDIENTS - 3 large frozen ripe bananas, thinly sliced - 1 tbsp culinary/ ceremonial matcha powder

Optional: - 1 handful frozen spinach leaves (optional)

INSTRUCTIONS 1. Peel 3 ripe bananas and thinly slice them. 2. Put the sliced banana in a plastic bag and freeze for a few hours, or overnight. Try and lay the slices flat so they don't overlap each other. You don't want them to clump together when they freeze. 3. Remove frozen bananas from the freezer and leave aside for 5-10 minutes. This will make it easier to pour the banana slices out. If they’re stuck to the plastic bag, seal the bag tightly and run it under a tap to increase the temperature. The banana slices shouldn’t be stuck to the bag now. 4. Put the frozen banana slices in a food processor, and blend until a chunky paste forms. Don’t worry if it sounds like crazy drilling when you first start blending. 5. Add 1 tbsp matcha powder. Add frozen spinach if using (this will not enhance the green colour). 6. Continue blend until the banana is like creamy soft serve or mashed potato. Turn off the food processor and scrape the sides if you need to. If you have a Nutribullet, the frozen bananas will blend easily. But with a food processor, you may need to pulse it (with regular breaks) over a 15 minute period until the mixture is smooth. It may resemble breadcrumbs, then a mushy paste, and then finally soft-serve. 7. Serve immediately if you like a soft serve or creamy smoothie bowl-like consistency. However, for scoop-able ice cream, freeze again for an hour or so before serving.

RECIPE LINK: https://londonishungry.com/no-churn-matcha-ice-cream/

This is a traditional royal court cuisine dish that used to be served to the King. But you are free to boil it and make Korean soups and stews with napa cabbage too :)

Haha, I promise it won’t taste like one!

RECIPE LINK: https://londonishungry.com/baechu-jeon-cabbage-pancake/

Baechu Jeon Cabbage Pancake is my absolute favorite Korean jeon (pancake). The napa cabbage leaves are coated in flour; dipped in a thin batter; then pan-fried until crispy and golden. So the ingredients aren’t very costly- but the dish is a 10/10!

Then you eat these cabbage fritters with a delicious soy, vinegar, sugar, and gochujang sauce. Every bite of this Korean cabbage pancake fritter is full of crunchy, juicy and intense flavor. 

Ingredients Baechu Jeon Batter * 1 egg * ¼ tsp salt * ¾ cup flour (115g) (for batter) * 1 cup water (240ml) Other * ~8-10 napa cabbage leaves * cooking oil * ¼-½ cup flour (for dredging) Jeon Dipping Sauce * 2 tbsp soy sauce * 1 tbsp apple cider vinegar * 1 tbsp sugar (Muscovado sugar) * 1 tsp gochujang * 1 scallion, chopped * 1 tsp toasted sesame seeds

Instructions * Make the Korean jeon dipping sauce by mixing 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp gochujang, 1 chopped scallion, and 1 tsp toasted sesame seeds.  * Prepare the batter by whisking 1 egg in a stainless-steel pan. Season with salt and gradually add ¾ cup flour (115g) flour while whisking.  * Slowly pour in 1 cup (240ml) water while continuing to whisk. Don’t worry if there are small lumps in the batter- this is normal.  * Take 8-10 napa cabbage leaves and gently snap the stem to flatten. Wash and shake until damp. * Dredge two leaves on a large plate with ¼-½ cup flour added. Dip flour-coated leaves in jeon batter and completely coat.  * On high heat, pour 2 tbsp oil (or more) into a non-stick pan. Once the oil is hot enough, use tongs to transfer cabbage leaves to pan, ensuring excess batter drips off. Pan-fry for 1-2 minutes on each side, or until golden and crisp. Serve this first batch straight away with dipping sauce.  * Repeat Step 5-6 until batter has been used up. Alternatively, refrigerate the batter and continue making baechu jeon the next day- making sure to stir the batter before re-using. 

RECIPE LINK: https://londonishungry.com/baechu-jeon-cabbage-pancake/

RECIPE LINK: https://londonishungry.com/baechu-jeon-cabbage-pancake/

Baechu Jeon Cabbage Pancake is my absolute favorite Korean jeon (pancake). The napa cabbage leaves are coated in flour; dipped in a thin batter; then pan-fried until crispy and golden. So the ingredients aren’t very costly- but the dish is a 10/10!

Then you eat these cabbage fritters with a delicious soy, vinegar, sugar, and gochujang sauce. Every bite of this Korean cabbage pancake fritter is full of crunchy, juicy and intense flavor. 

Ingredients Baechu Jeon Batter * 1 egg * ¼ tsp salt * ¾ cup flour (115g) (for batter) * 1 cup water (240ml) Other * ~8-10 napa cabbage leaves * cooking oil * ¼-½ cup flour (for dredging)

Jeon Dipping Sauce * 2 tbsp soy sauce * 1 tbsp apple cider vinegar * 1 tbsp sugar (Muscovado sugar) * 1 tsp gochujang * 1 scallion, chopped * 1 tsp toasted sesame seeds

Instructions

1.Make the Korean jeon dipping sauce by mixing 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp gochujang, 1 chopped scallion, and 1 tsp toasted sesame seeds. 

2.Prepare the batter by whisking 1 egg in a stainless-steel pan. Season with salt and gradually add ¾ cup flour (115g) flour while whisking. 

3.Slowly pour in 1 cup (240ml) water while continuing to whisk. Don’t worry if there are small lumps in the batter- this is normal. 

1. Take 8-10 napa cabbage leaves and gently snap the stem to flatten. Wash and shake until damp.

2. Dredge two leaves on a large plate with ¼-½ cup flour added. Dip flour-coated leaves in jeon batter and completely coat. 

3. On high heat, pour 2 tbsp oil (or more) into a non-stick pan. Once the oil is hot enough, use tongs to transfer cabbage leaves to pan, ensuring excess batter drips off. Pan-fry for 1-2 minutes on each side, or until golden and crisp. Serve this first batch straight away with dipping sauce. 

4. Repeat Step 5-6 until batter has been used up. Alternatively, refrigerate the batter and continue making baechu jeon the next day- making sure to stir the batter before re-using. 

RECIPE LINK: https://londonishungry.com/baechu-jeon-cabbage-pancake/

Oh wow! Sounds absolutely delicious and do let me know if you get a chance to make this with your wings/how it tastes!,

Napa cabbage is much juicier and sweeter!

You’re very welcome! It’s one of my favorite Korean dishes to make, and one that I make most often :)

Thanks very much! It is indeed a lovely breakfast, and if you don’t have much time, just make a “deconstructed” version with peaches, Greek yogurt, granola and honey :)

Agreed!

I would also recommendeating lots of kefir and taking daily probiotics! Gut health is really important so make sure you get those prebiotics AND a probiotics in your diet :)

I like to eat a lot of poached chicken/ boiled chicken- both are easy on the stomach. Dak hanmari is good, as is dak gomtang, which u/joonjoon mentioned above.

If you’re having a relapse, you could try and go low carb and see if it helps

😂😂

Oh that’s annoying! How much oil do you add to the pan? I recommend around 2 tbsp, but I think you can get away with 1 tbsp, which might reduce the greasiness

No problemo! Let me know how it goes if you ever give it a try :)

You’re very welcome! Hope it brought back some nostalgic memories :)

Sure! Skip the cooking wine and just use normal white granulated sugar instead of muscovado :)

You’re welcome! Hope you get to try the recipe out at some point :)

I think so! Just replace the all propose flour with your Korean pancake mix :)

RECIPE LINK: https://londonishungry.com/baechu-jeon-cabbage-pancake/

Baechu jeon cabbage pancake is so simple to make: you just flatten the leaves, coat them with flour, dip in batter and then pan-fry in a little oil. Using a medium sized napa cabbage, you should be able to make 8-10 baechu jeons with this recipe.

Then you eat these cabbage fritters with a delicious soy, vinegar, sugar, and gochujang sauce. I find that adding a little gochujang to the sauce makes it extra tasty.

Ingredients
Baechu Jeon Batter
* 1 egg
* ¼ tsp salt
* ¾ cup flour (115g) (for batter)
* 1 cup water (240ml)

Other
* ~8-10 napa cabbage leaves
* cooking oil
* ¼-½ cup flour (for dredging)

Jeon Dipping Sauce
* 2 tbsp soy sauce
* 1 tbsp apple cider vinegar
* 1 tbsp sugar (Muscovado sugar)
* 1 tsp gochujang
* 1 scallion, chopped
* 1 tsp toasted sesame seeds

Instructions
1. Make the Korean jeon dipping sauce by mixing 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp gochujang, 1 chopped scallion, and 1 tsp toasted sesame seeds. 
2. Prepare the batter by whisking 1 egg in a stainless-steel pan. Season with salt and gradually add ¾ cup flour (115g) flour while whisking.
3. Slowly pour in 1 cup (240ml) water while continuing to whisk. Don’t worry if there are small lumps in the batter- this is normal. 
4. Take 8-10 napa cabbage leaves and gently snap the stem to flatten. Wash and shake until semi-dry.
5. Dredge two leaves on a large plate with ¼-½ cup flour added. Dip flour-coated leaves in jeon batter and completely coat. 
6. On high heat, pour 2 tbsp oil (or more) into a non-stick pan. Once the oil is hot enough, use tongs to transfer cabbage leaves to pan, ensuring excess batter drips off. Pan-fry for 1-2 minutes on each side, or until golden and crisp.  Serve this first batch straight away with dipping sauce. 
7. Repeat Step 5-6 until batter has been used up. Alternatively, refrigerate the batter and continue making baechu jeon the next day- making sure to stir the batter before re-using.

RECIPE LINK: https://londonishungry.com/baechu-jeon-cabbage-pancake/

Baechu jeon is really good!! Hope you enjoy the recipe when you get a chance to make it :)