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Jellyfish Cold Salad, The Key Is Blanching in Lukewarm Water for 30 Seconds

Jellyfish Cold Salad, The Key Is Blanching in Lukewarm Water for 30 Seconds

김진순 점심시간 · 103 views

Oi Sobagi (Stuffed Cucumber Kimchi) - Blanching in Boiling Salted Water Keeps It Crunchy All the Way

Oi Sobagi (Stuffed Cucumber Kimchi) - Blanching in Boiling Salted Water Keeps It Crunchy All the Way

요리왕비룡 Korean Food Cooking · 63 views

Jjimdak Made with Pork Rib Sauce, Pre-blanching Makes It Tender and Odor-free

Jjimdak Made with Pork Rib Sauce, Pre-blanching Makes It Tender and Odor-free

요리왕비룡 Korean Food Cooking · 59 views

Aged Kimchi Braised Chicken, Blanching the Chicken and Using Plenty of Sauce Makes for a Rich Broth

Aged Kimchi Braised Chicken, Blanching the Chicken and Using Plenty of Sauce Makes for a Rich Broth

김진순 점심시간 · 55 views

Oyster Mushroom Stir-Fry – Blanching First Makes the Chewiness Completely Different

Oyster Mushroom Stir-Fry – Blanching First Makes the Chewiness Completely Different

요리왕비룡 Korean Food Cooking · 52 views

Spicy Water Parsley Salad - Blanching the Stems First Then Adding the Leaves in Order Keeps the Texture Just Right

Spicy Water Parsley Salad - Blanching the Stems First Then Adding the Leaves in Order Keeps the Texture Just Right

요리왕비룡 Korean Food Cooking · 51 views

Stir-Fried Garlic Scapes and Anchovies – Frying Directly in Oil Without Blanching Preserves the Texture

Stir-Fried Garlic Scapes and Anchovies – Frying Directly in Oil Without Blanching Preserves the Texture

요리왕비룡 Korean Food Cooking · 50 views

Stir-Fried Garlic Scapes, Blanching First Makes Them Crispier

Stir-Fried Garlic Scapes, Blanching First Makes Them Crispier

요리왕비룡 Korean Food Cooking · 48 views

Stir-Fried Shredded Potato, Blanching in Salted Water Kept It Crispy Without Breaking Apart

Stir-Fried Shredded Potato, Blanching in Salted Water Kept It Crispy Without Breaking Apart

요리왕비룡 Korean Food Cooking · 47 views

Minari Vinegar Salad, Blanching Stems and Leaves at Different Times Preserves the Texture

Minari Vinegar Salad, Blanching Stems and Leaves at Different Times Preserves the Texture

요리왕비룡 Korean Food Cooking · 44 views

Braised Burdock Root – Stir-Frying Without Blanching Gives a Much Better Texture

Braised Burdock Root – Stir-Frying Without Blanching Gives a Much Better Texture

요리왕비룡 Korean Food Cooking · 44 views

Garlic Scapes Salad, Just 30 Seconds of Blanching Is All It Takes

Garlic Scapes Salad, Just 30 Seconds of Blanching Is All It Takes

김진순 점심시간 · 44 views

Beef and Mushroom Stir-fry, Blanching the Mushrooms First Keeps Them Dry and Changes the Texture Completely

Beef and Mushroom Stir-fry, Blanching the Mushrooms First Keeps Them Dry and Changes the Texture Completely

요리왕비룡 Korean Food Cooking · 42 views

Chamnamul and Acorn Jelly Salad, Blanching and Cooling the Jelly Is the Key

Chamnamul and Acorn Jelly Salad, Blanching and Cooling the Jelly Is the Key

요리왕비룡 Korean Food Cooking · 41 views

Mung Bean Sprout and Water Parsley Salad – Steam Instead of Blanching to Prevent Excess Water

Mung Bean Sprout and Water Parsley Salad – Steam Instead of Blanching to Prevent Excess Water

요리왕비룡 Korean Food Cooking · 40 views

Cucumber Salad, Salting and Blanching Prevents Watering Out and Keeps It Crunchy

Cucumber Salad, Salting and Blanching Prevents Watering Out and Keeps It Crunchy

요리왕비룡 Korean Food Cooking · 40 views

Stir-fried Garlic Scapes, Blanching Before Stir-frying Gives the Perfect Crunch

Stir-fried Garlic Scapes, Blanching Before Stir-frying Gives the Perfect Crunch

요리왕비룡 Korean Food Cooking · 39 views

Fish Cake Soup, Blanching for 10 Seconds Before Skewering Keeps It Firm and Intact

Fish Cake Soup, Blanching for 10 Seconds Before Skewering Keeps It Firm and Intact

요리왕비룡 Korean Food Cooking · 35 views

Spicy Braised Chicken – Blanching First to Remove Gamey Smell and Adding Seasoning Later Makes the Broth Clean

Spicy Braised Chicken – Blanching First to Remove Gamey Smell and Adding Seasoning Later Makes the Broth Clean

요리왕비룡 Korean Food Cooking · 34 views

Tuna Tataki with Herb Oil - Blanching and Blending Basil Creates a Beautiful Color

Tuna Tataki with Herb Oil - Blanching and Blending Basil Creates a Beautiful Color

공격수셰프 Striker chef · 33 views