Tuesday, June 12, 2012

[Tony's Creation] Kimichi burger with Portobello mushroom




Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serves 份量: 4 people|
Calories 熱量: 295 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/
.:  Ingredients :.http://tonykarenkitchen.com/  
Group A
1- Minced beef, 300g
2- Kimchi, diced, 100g
3- 1 Green pepper, core removed, diced
4- 1/2 Medium onion, peeled, diced
5- 1 tbsp of Gochujang Korean chili paste
6- 1.5 tsp fish sauce
7- 1 tsp of sugar
8- 1 tsp of corn starch
9- 1 large egg

Group B
10- 5 Portobello Mushroom cap, 3"-4", stemmed off)
11- 1 cup Shredded Mozzarella cheese

.: Steps :. http://tonykarenkitchen.com/


1- 
Mix the beef with the Group A ingredients together.  Marinade it for 10 minutes.  Meanwhile, place the mushroom on the baking rack like the image above.  Top each mushroom with 1/4 tsp of salt and black pepper evenly.  Bake the mushroom in a pre-heat the oven with 200 Celsius for 20 minutes. 


2- While baking the mushroom, divide the beef into 5 portion.  Heat the non-sticky pan with 1/2 tbsp of oil over medium heat.  Pan fry the beef until brown (but not fully cooked).
  Add in 4 tbsp of water.  Cover and simmer for 5 minutes or until fully cooked
 

3-  
Take the mushroom out of the oven.  Add the beef on top of the mushroom.  Coat evenly with the shredded cheese.  Put it back to oven and bake until the cheese is golden.

 

 

.: Tips :.http://tonykarenkitchen.com/

1- Portobello mushroom is hard to cook through.  It is better to cook it before cooking the chicken mixture.  Poke into the mushroom.  If it is easy to get in, it is cooked through.
2- It is not necessary to add wate to marinade the beef as kimchi has enough of juice to keep the beef moist.
3- It is recommend to simmer the beef as it is a bit thick.  Otherwise, you can pan-fry it until it is fully cooked.  It just takes more time to cook.
4- The faster way to make the golden cheese is to open the oven door (fully or half open).  The heat source will activate continuously so that the cheese can melt quicker
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http://tonykarenkitchen.com/
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