Category Archives: Joon

Clone of a Cinnabon

cinnabon

Clone of a Cinnabon from allrecipes.com

Ingredients
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
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  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16×21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
 

Garlic Chicken

garlic chicken

Garlic Chick from allrecipes.com

Ingredients
  • 2 teaspoons crushed garlic
  • 1/4 cup olive oil
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 skinless, boneless chicken breast halve
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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
  3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Bulgogi

bulgogi1

This one is usually known as Bulgogi (or Boolgogi, but they are the same thing)
  1. Get some beef labeled as ‘Bulgogi’ at a Korean market nearby (properly cut for Bulgogi)
  2. Add soy sauce, sesame oil, sugar and whatever else you could think of
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  3. Add something to tenderize the meat, I’ve tried it with some Sprite, diced kiwis and lime, and they were all good
  4. Add some sesame seeds, chopped carrots, onions, spring onions, garlic and/or some more.
  5. Mix them up well, and it’ll be ready for the grill in a few hours.
 

Spicy Pork

jaeyookbokum

  1. Spicy Pork (제육볶음)
  2. Get some pork meat – marked as “pork boolgogi” or “돼지 불고기”
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  3. Prepare vegetables – spring onions, onions, garlic, and diced red/green/jalapeno pepper
  4. Add some sugar, pepper paste, minced garlic, chopped (spring) onions and whatever else
  5. Mix them up nicely and it’s ready for the grill after a few hours