How to make sweet potato crust pizza

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1 tbsp corn, 3 bacon, 3 mushrooms, 2 tablespoons tomato sauce, 300 g pizza cheese, 1 cheddar slice cheese, 1/4 onion (small), 1/5 blue pepper, dog

Please refer to past recipe

1. Please prepare toppings for pizza.

When the topped vegetables are thick or thick, the water becomes damp and the pizza becomes damp. In this case, there is a way to increase the temperature of the oven, but the sweet potato crust pizza you are making now is not recommended because the heat must be transferred sufficiently to the inside so that the surface can burn during the baking. (It’s good for thin pizza.) It’s a good idea to slice the vegetables as thinly as possible and remove them once more with a kitchen towel before pizza. If it is difficult to cut thinly, please fry the ingredients in a dry pan lightly for 3-4 minutes.

2. Sweet potato mousse, pizza dough 5cm inward one wheel bing – please turn around.

3. Hold the end of the dough inside the mousse and press it like a pinch to make a crust shape.

If it is difficult to pinch, please press the adhesive side with a fork and finish. If you have a sachet of pouch, please give enough amount of sachet. If you do not have one, use a spoon. Instead of sweet potato crust, you can add string cheese or pizza cheese to a convenience store.

4. Spread 2 tablespoons of tomato sauce thoroughly.

I used a commercially available tomato spaghetti sauce that I could easily get from Mart. It’s about 2 tablespoons, so it’s a little bit too much.

5. Please put a lot of topping over the sauce.

Berichu put bacon on this day, but if you change the toppings, you can apply it with other pizza. You can make shrimp and squid into seafood pizza, pepperoni, pineapple and Hawaiian pizza.

6. Bake in oven for about 20 minutes at 180 degrees.

After about 15 minutes, please adjust the time to watch the pizza. Cooking time can be different because oven is different every house. Pizza cheese spreads evenly, and the outside of the dough grows well.

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Cheese oven Spaghetti

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Spaghetti 200g, 2/3 bottles of commercial tomato sauce (500ml), 2 cups of mozzarella cheese (200g), 2 tablespoons of corn, 4 tomatoes, 4 mushrooms, 3-4 tablespoons of olive oil, 4 pages of shrimp (Or bacon), 1/2 onion (medium), 1/4 green pepper, and 1/4 red pepper

1. Prepare ingredients for cheese oven spaghetti.

You can prepare it by slicing it in good size to eat. Cut garlic and mushrooms at this time. I prepared the shrimp, but you can prepare a handful of ingredients like bacon, ham, and chicken breast.

2. It is not mandatory, but if you prepare 3-4 drops of tomato You can make more savory tomato spaghetti.

3. Put 1/2 tablespoon of salt and 1/2 tablespoon of olive oil in boiling water and boil it in the aldente for the degree of boiling.

4. Berichut boiled for about 7 minutes. If it is difficult to boil it with aldentes, you can reduce it by 2 minutes in the cooking time described on the wrapping paper. Because the noodles are sauteed in the sauce and put into the oven to cook more. The point is to boil it less in this process. I’ll make the sauce while boiling the cotton.

5. Put the pan over medium heat and put olive oil and garlic.

6. When the fragrance of garlic comes up, add shrimp or bacon and fry for 1-2 minutes.

7. Please put all the remaining ingredients, please lightly roasted.

8. Please put a commercial tomato sauce and make it well.

9. Tomato Spaghetti is the primary source of perfection. Now all you have to do is cook it.

10. Remove the boiled noodles and transfer them to the sauce. Mix them evenly and fry them for 30 seconds.

11. At this time, if the source is bumpy, please adjust the concentration by adding a little face.

12. Please put the finished tomato spaghetti in a concave bowl.

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Korean Food Recipe: – Beef Teriyaki

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Korean Food Recipe: – Beef Teriyaki

– Beef
– Spring Mix
– Egg (1)
– Tomato
– Teriyaki Sauce

Cooking Steps

1. You’ll have to prepare a lot of vegetables because it will make the liver stronger. Please rinse thoroughly and hold the sieve to dry the water. I had a spring mix, and it contained some vegetables like lettuce and chicory. If you do not have it, you can either use regular salad greens or just tear or cut lettuce.


2. The core is the source and it looks pretty simple. I made it easy to use the tsuyu without complicating the Gatsu-osushi-yaki, but I am proud that the taste is just as good as any other Japanese-style house. Many people think that teriyaki sauce is sweet if you put soy sauce into sweet soy sauce, but if you feel that something is 2% short, please make sure you make all the ingredients I wrote. Put all the teriyaki sauce ingredients in a pan and boil them.


3. Is the amount of meat less than you think? I tried to eat a lot of vegetables and deliberately got less amount of meat. Please cut it off properly.


4. Bake in a roasted baking pan with nothing to put on a frying pan.


5. Pour the teriyaki sauce that has been boiled and boil it until it becomes sticky like the picture below.


6. If possible, spread salad greens broadly with shallow bowls or plates.


7. Put rice in the middle, 2/3 scope and 1 scope.

8. I put the beef on teriyaki sauce over rice, but if you put a lot of meat on it, you can make it with any amount of vegetables.

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Taste Test: Shin Ramyun Instant Noodles


[Photographs: J. Kenji Lopez-Alt]

As a kid, my sisters and I would spend our Saturdays expanding our minds, honing our hand eye coordination, and discovering the meanings of discipline, hard work, and lost childhood through the Tiger Mom-approved double-header of Japanese school and music school. It was a grueling eight hour schedule that left me with about an hours’ worth of free time in the middle of the day, during which I’d catch up on cartoons or football with my dad while making myself lunch. Sometimes this meant frozen chicken pot pies or pastrami sandwiches from the deli down the street. More often than not, this meant instant ramen.

I wasn’t a ramen prescriptivist, but my selection usually landed upon either Myojo Chukazanmai, a premium Japanese brand, or on Shin Ramyun, the Korean brand of instant noodles flavored with beef and chili. Its fierce heat and intense saltiness has earned it some rabid followers—it was the number one response when I asked people to name their favorite ramen brand over Twitter, and it’s one of the best selling non-Japanese brands around, available in over 80 countries.

For two and a half decades since its introduction in 1986, Shin Ramyun was available in only two forms: in a packet, and in a cook-in-the-container styrofoam cup. In 2011, they introduced Shin Black, the premium version of their traditional ramen.

We tasted all four options to see how they stacked up.



Straight out of the package, there’s a pretty clear difference between the Shin Black and the standard cup: the Black version contains one extra seasoning packet. Rather than the straight-up mix of beef extract, chili, and vegetables that you get in the standard, the Black comes with one packet of chili mix, and another which has a beef and anchovy soup base.


The dehydrated vegetable packet in the Black is also larger and contains bigger chunks of mushrooms, scallions, and peppers. With the packet version of Black, the vegetable mix also includes slices of dehydrated beef. More on that in a moment.


While tasters were divided on how the broth and noodles in the standard Shin Ramyun compared to the premium Black version, there was one clear consensus: the ramyun that comes out of packets and gets cooked in a pot is superior to the cup-style. It makes perfect sense. With the former, you’re cooking the noodles at a fast boil; with the latter, you’re steeping them like tea.

The ingredient labels on the packets reflect a difference in formulation for the noodles as well, perhaps in order to compensate for this difference in cooking method.

Overall, tasters found the packet noodles to be bouncier and more like real noodles, though Max was the lone exception in enjoying the thinner, softer noodles in the standard Shin Cup (“If you’re not going to get great noodles anyway, you might as well get ones that are better at absorbing sauce,” was his reasoning).

The soup bases for the packet-based soups were also superior. It’s tough to decipher from the ingredients lists what made them better, but they were richer, fuller, and slightly more “natural” tasting. Soups from the cups were labeled as “harsh,” “aggressive,” and “artificial.” Not so bad that we wouldn’t eat them, mind you, but enough that taking the time to make the packet-based version is a no-brainer.

Interestingly, cost had virtually nothing to do with our preferences. When you buy the make-in-the-cup style ramyun, you pay double the cost for the convenience of not having to use a regular pot. Similarly, the Black versions of both the cup and packet soups cost twice as much as the standard. All told, people were pretty evenly split on naming the $.24/ounce standard Shin Ramyun Noodle Soup packets and the $.47/ounce Shin Ramyun Black Premium Noodle Soup packets as the winners.

Here are some more tasting details.



This is the classic flavor of my youth. Salty and spicy with a mild ocean aroma and bits of rehydrated shiitake mushroom and scallion floating in a thin but flavorful broth. The noodles are better than your average packet of ramen (I’d put them on par with our top-rated Sapporo Ichiban), but by no means mind-blowing. As Jamie put it, this is something “I’d want when I was sick.”

Max, on the other hand, says that he’d “like to dip [his] dosas in it.” I’m not quite sure what that means and I’m a little scared to find out.



The first thing you’ll notice when comparing the Black version to the standard is the larger chunks of vegetables. Real-sized slices of shiitake mushroom and slivers of hot chili peppers float around the opaque, mildly creamy broth. The front of the package shows thick slices of real beef. What we get instead are these little nubbins:


Sort of like the bits you find at the bottom of a bag of beef jerky that you resort to eating when you’re at mile 169 of a road trip and the real food ran out a few miles past the last rest stop. We could’ve just as soon done without them.

The broth for the Black contains dehydrated beef stock and anchovies in addition to the “beef extract” and “beef fat” that flavors the standard version, creating a more subtle, balanced broth. It’s heartier, but also milder. If you’re looking for more of a salt and spice punch, the standard packet is the way to go.



The overall loser, the Shin Cup had both the thinnest, harshest broth, as well as super-thin, soggy noodles that are very similar in texture to those you’d find in other cup brands like Nissin’s Cup Noodles. The dehydrated vegetables were also the smallest—little bits of scallion, hot pepper, and shiitake mushroom add a bit of interest, but not much. As far as instant soups go, we wouldn’t kick this one out of bed, but we wouldn’t feel the need to put on a new shirt before meeting it at a bar either. Even if we’d spilled some ramen on the old one.



A big step up in noodle and broth quality from its less premium cousin. The label on the top of the box claims that the Shin Black Cup is “Spicy Pot-Au-Feu Flavor,” though an examination of the ingredients doesn’t reveal anything special as far as unique flavorings go. Like the Black packet version, the Black Cup has a creamier, milder broth with a more “real” flavor, though this guy doesn’t have the dehydrated beef chips you’ll find in the packet version. No big loss.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at@thefoodlab on Twitter, or at The Food Lab on Facebook.

Shin Ramyun Noodle is available to purchase at

This article is originally posted on Serious Eats

NYC Guide to Koreatown’s Best Food

Korean BBQ, soon tofu, hot stone bowls, and ho-dduk…it’s hard to pick just one favorite when talking about Korean cuisine. Fortunately, New York City’s Koreatown has them all for you, and then some! Rounded up below are our top five picks for dining in NYC’s Koreatown, so if you find yourself in the neighborhood, be sure to bring an appetite.

Best of NYC Koreatown: BCD Tofu House

BCD Tofu House

While BCD Tofu House has a decently sized Korean menu, it’s the soon tofu that you come here to order. BCD offers ten unique soon tofu dishes that include traditional Korean options such as kimchi, dumpling, and soybean paste and more diverse seafood options with shrimp, clam, and oyster. The restaurant is also loved for their soon tofu combo deals that include your choice of spicy pork, spicy BBQ chicken, spicy raw crab, Atka mackerel, and other entrees accompanied by the Assorted Soon Tofu (beef, shrimp, clam). 5W 32nd St., 212-967-1900,

Best of NYC Koreatown: Woorijip Authentic Korean Food


Open until two and three in the morning, Monday through Saturday, Woorijip Authentic Korean Food will not let you down if you’re looking for some late-night grub. You’ll find just about every traditional Korean dish here, from kimchi fried rice and abalone porridge to fried flat fish and rolled egg pancakes. It’s hard to beat the prices here, and the self-service atmosphere makes for a quick grab and go experience that is perfect for when you’re on the move. 12 W. 32nd St., 212-244-1115,

Best of NYC Koreatown: miss KOREA BBQ

Miss Korea BBQ

All of the dishes at miss KOREA BBQ have been delicately crafted by renowned Korean food consultant Chef Sun Kyu Lee, and you can taste it in everything from the signature clay pot galbi’s flavor (marinated for over 48 hours) to the black pork belly entrée and organic tofu soup starter. Of course, you can’t come here and not order Korean Barbecue, which you cook to your own liking at your own table. Meat combos can be ordered so that you can enjoy beef short rib, spicy pork belly, chicken, and the like all in one go. 10 W. 32nd St., 212-736-3232, 

Best of NYC Koreatown: Hangawi


Hangawi describes itself as “a vegetarian shrine in another place and time”, and with its traditional shoes-off, floor-seating setup, you can bet that it’s just that. Don’t let the vegetarian menu scare you off if you’re a meat-lover, because you’ll be missing out if you do. The rice and vermicelli noodle stone bowls are filled with the likes of spicy kimchi, avocado, gingko nuts, and ginger, providing you with all the flavor you could ever ask for. The Mushroom Sizzler in a Hot Pot and Spicy Rice Cakes are also local favorites. 12 E. 32nd St., 212-213-0077,

Best of NYC Koreatown: Grace Street

Grace Street

If you’re grabbing dinner in Koreatown, always leave some room for Grace Street. This Korean coffee and bakeshop is always bustling, and there are a few things on the menu that are must-tries. The Ho-Dduk is one of them, a Korean donut that is made from soft, pillow-like dough filled with melted brown sugar, chopped walnuts, and cinnamon. Grace Street is also well known for their Shave Snow, which comes in Green Tea, Toasted Black Sesame, and other rotating flavors. 17 W. 32nd St.

This article is originally posted on NYC’s Original City Guide