A few weeks ago I promised my sister that I will make her Bibim Naengmyeon (Spicy Korean Cold Noodles, 비빔냉면) using my near expiring dried naengmyeon noodles, which I bought about a year ago. She loves Bibim Naengmyeon and she’s been asking for it for a VERY long time. So the condition for me to make Bibim Naengmyeon, was for her to babysit my little miss for a few hours – one of my main reasons for not being present on my blog and social media channels lately. I even bought some special meat from a gourmet butcher a few days ago to make beef broth for these noodles. Then after reading my blog post title, you will be wondering what happened to that grand plan? Why the instant version instead? Well, I was enjoying my baby free hours by going to my local swimming pool first. I did some laps then went Korean grocery shopping to restock my pantry. As soon as I got home, I made a very simple side dish – Korean pickled perilla leaves as I knew it wouldn’t take long to make. But then I ran out of time to make the “real version of Bibim Naengmyeon”. Oops!
Thankfully, I had the foresight that I wasn’t going to be able to make this real version of Bibim Naengmyeon while I was doing Korean grocery shopping, so I picked up a pack of instant Bibim Naengmyeon. Cleaver, Ha? (It’s always good to have a back up plan in case things don’t turn out as you hope. :)) So I was still able to make some Bibim Naengmyeon for my sister and the result was outstanding! My sister said this instant version was better than some restaurant versions. What a compliment! So I decided to share how I enjoyed my instant Bibim Nangmyeon with you and share my thoughts on this product.
Note: The back of the main packet does have a simple version of English & Korean instructions. However the below ingredients and steps demonstrate how I recreated Bibim Naengmyeon for this occasion.
Ingredients for 3 servings
(Cooking time: 10 mins)

• Instant spicy Korean cold noodles

-Product name: Korean Style Sashimi Cold Noodles (회냉면, Hwe Naengmyeon)
-Brand name: Sura
-Manufacturer: SamJin GlobalNet
-Price: Approx AUD $13.30
-Serves 3 people
There are four main food items individually packed in the packet: Spicy pickled radish, seasoned pollock, dried noodles and spicy bibim sauce (from the top left in the picture below)  Surprisingly, these are quite generous amounts for three adults to enjoy.

• 1 medium cucumber, seeds removed, julienned (optional)
• 3 hard-boiled eggs, cut in half (optional)

Steps
1.  Take out the frozen radish pickle and pollock from the packet and defrost them on a separate plate at room temperature for about 30 mins. (This step is only necessary if they are frozen. In my case, even though I defrosted them for 30 mins, I had to separate them with my finger tips as they were still frozen. My finger tips were freezing cold! If this happens to you, just rinse your hands in warm tap water in between separating. )

2. Put some hot water into a large pot and boil it for 2 to 3 mins. (You could use cold water then it just takes longer to boil it.) Once it starts to boil, add the noodles into the pot and boil it for another 2 to 3 mins. As it boils, use a pair of tongs to shake the noodles up a bit to separate them.

3. Drain the pot and rinse the noodles in cold running water. You could add a tray of ice cubes to speed up this process – you want cold noodles. Leave the noodles in the sieve/colander until the excess water gets drained (about 30 sec to 1 min).

4. Gather one serving portion of noodles with your hand and put it into a medium sized salad bowl. Add the pickled radish, pollock and the sauce. Optionally, you could also add cucumber and/or boiled eggs. Repeat this for the rest of the servings.

5. Serve and enjoy!
How to eat:-
Mix all the ingredients well with your chopsticks. The most important part is mixing the sauce with the noodles thoroughly while maintaining the shape of the topping. Tricky, hey?
My verdict:
While it was very delicious, it was VERY spicy as well (even to me!). I think adding some chilled beef broth (Yuksu, 육수) would have been really great to dilute this spiciness. As it is not included in the packet, you will have to make it on your own, or purchase it separately from a Korean grocery store. This broth is usually located in the fridge section. Alternately, you could use less bibim sauce but you can still taste and feel the spiciness despite this.
Nonetheless, I really loved having Bibim Naengmyeon this way, particularly when you need a quick Naengmyeon fix, it’s not only delicious but also very easy to prepare. I already bought another packet and I’m very much looking forward to having it again very soon. I hope you get to try this Naengmyeon and let us know what you thought of it.

Source : My Korean Kitchen

(Note: Some of images on this post has been updated on Feb 27, 2015.)
Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people. Even if people don’t know anything about Korea, it’s not too difficult to find people who had Bibimbap sometime in their lives. Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements (e.g. Saessak:(micro leaves) Bibimbap and various Bibimbap toppings) and also based on the dish/bowl it is served in (e.g. Dolsot:(hot stone bowl) Bibimbap and Yangpun Bibimbap). More traditional and authentic versions of Bibimbap are served with raw beef and raw egg yolk along with other vegetables but I prefer making it with cooked ingredients.

As I was growing up, my mum used make Bibimbap to get rid of vegetable side dishes (banchan) that are getting a few days old (less fresh) or when she didn’t want to put much effort into a meal, she would just take out a few sautéed and seasoned vegetables and Kimchi from the fridge, add a sprinkle of seasoned seaweed strips (Gim) and made vegetarian Bibimbap. So I don’t recall having much nicely presented Bibimbap, like the top picture above at home, yet regardless of the presentation her Bibimbap was always tasty! Anyway, how do you make your Bibimbap? Any secrete ingredients to share with us?
Ingredients for 3 to 4 servings
(Prep time: 35 mins, Cooking time: 55 mins )

• Meat and meat sauce
  • 100g beef mince
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – I used brown sugar
  • 1/4 tsp minced garlic
• Vegetables and other
  • 200g mildly seasoned spinach
  • 350g mildly seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!)
  • 100g shiitake mushroom
  • 120g carrots (1 small)
  • 1 tsp ground salt (1/2 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 to 4 serving portions of steamed rice
  • 3 or 4 eggs (depending on the serving portion)
  • Some vegetable oil to cook the meat, mushroom, carrots and eggs – I use rice bran oil.
  • (Optional) Korean seasoned seaweed, shredded (long thin cut)
• Bibimbap sauce – The below sauce might be only enough for  3 servings if you like eating it spicy.
  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar – I used raw sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar – I used apple vinegar
  • 1 tsp minced garlic

 Directions
1. Prepare and cook ingredients as below.
– For meat, mix the beef mince with the meat sauce listed above. (You can leave the marinated meat for about 30 mins while you are working on other ingredients to enhance the flavour.) Add some vegetable oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
– Spinach and bean sprouts per linked recipe.
-Clean/rinse the shiitake mushrooms and thinly slice them. Add some vegetable oil and 1/2 tsp of ground salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
– Rinse, peel and julienne the carrots. Add some vegetable oil and 1/2 tsp of ground salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
– Make fried eggs. (While sunny side up is common, you can make them per your preference.)
– Mix the Bibimbap sauce ingredients in a bowl.
2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, egg and the Bibimbap sauce on top of the rice. Serve it.
3. Mix the ingredients well in the bowl and enjoy!

Hi guyss, today i want to give you some information about the most expensive dessert in the world. Let's check it.. ^^

Is there anything better than dessert? While a few curmudgeons believe we’re in the midst of a desserts dark age (a highly contested matter), there are some sectors of the pastry world that are still thriving. And one of those, for better or worse, is insanely expensive sweets.
It’s up for you to decide whether dropping thousands—or, if you’re stupidly wealthy, millions—on dessert is excessive and insane. We’d rather have a few scoops of fantastic ice cream than pay $1,000 to eat edible gold. But that’s just us.
From a cupcake with fruit caviar to a wedding cake that costs more than most cars, here are the nine most expensive desserts in the world. 

Krispy Kreme’s Luxe Doughnut

Price: $1,682
Where: United Kingdom
Why so expensive? Sure, for this price you could buy 2,000 Krispy Kreme doughnuts. But those plebeian fried orbs don’t come with Dom Perignon 2002 champagne jelly, white chocolate flowers dusted with gold, edible diamonds, and 24-carat gold leaf and a cocktail on the side. Need further justification of the price tag? Some of the proceeds go towards charity, so there’s that. (Photo: Maxim)

 

Golden Opulence Sundae

Price: $1,000
Where: Serendipity 3, New York, NY
Why so expensive? About 50 people a year order this Guinness World Record dessert, which must be requested two days in advance to allow for ingredient sourcing. For a cool $1,000, you get Tahitian Vanilla ice cream covered in 23-carat gold leaf, drizzled with Amedei Porcelana chocolate (real expensive), and topped with pieces of Venezuelan Chuao chocolate (also very, very expensive), gold-coated almonds, candied fruit flown in from Paris, and “sweet Grand Passion Caviar infused with passion fruit, orange and Armagnac,” according to the Daily Mail. And it’s all served in a crystal goblet, because, why not? (Photo: CNN)

 

Strawberries Arnaud

Price: $1.4 million
Where: New Orleans, LA
Why so expensive? Also one of the most expensive fruits in the world, this bowl of strawberries comes with a 4.7-carat pink diamond ring. Because $1.4 million seems like a little too steep of a price point for just a ring and fruit, the 96-year old Arnaud’s restaurant in New Orleans French quarter also throws in a jazz ensemble band. (Photo: Kit Wohl via MSN)

 

Fortress Stilt Fisherman’s Indulgence

Price: $14,500
Where: Fortress Resort and Spa, Sri Lanka
Why so expensive? Apparently, garnishing desserts with gems is a thing. If the draw of this artfully composed sweet isn’t the gold Italian cassata leaf, pomegranate and mango compote seasoned with Dom Perignon Champagne, or the chocolate fisherman sculpture, it’s probably the 80-carat aquamarine stone it comes with. (Photo: Amazing and Weird)

 

Decadence D’Or Cupcake

Price: $750
Where: Sweet Surrender, Las Vegas, NV
Why so expensive? Some are calling cupcakes a dying trend, but that doesn’t include the rich folks who are willing to shell out $800 for one. The Decadence D’Or cupcake is made from “Palmira Single Estate Chocolate derived from the rare and fragile Porcelana Criollo bean at the Valrhona plantation in Venezuela,” Eater reports, along with edible gold flakes, Tahitian Gold Vanilla Caviar, and 100-year-old Cognac. It’s also encased in blown sugar. (Photo: Las Vegas Blogs)

 

Platinum Wedding Cake

Price: $130,000
Where: Japan
Why so expensive? Japanese pastry chef Nobue Ikara created this insanely-expensive wedding cake in 2007, dedicating it to famous Japanese women like models and actresses. The white cake came adorned with platinum necklaces, pendants, and pins, and was covered in edible platinum flakes. No word as to who got to actually eat the cake. (Photo: The Daily Meal)

 

The Golden Phoenix Cupcake

Price: $1,000
Where: Bloomsbury’s Cupcakes, Dubai
Why so expensive? Turns out that spending $750 on a cupcake is child’s play in comparison to this beast of a 23-carat edible gold covered dessert. The chocolate cupcake, made with Amedei Porcelana chocolate and Ugandan vanilla beans, also comes topped with chocolate frosting and edible gold dust. You also get a couple chocolate covered strawberries and a golden spoon. (Photo: ABC News via Bloomsbury’s)

 

David’s Signature “Beyond Gourmet” Jelly Beans

Price: $500
Where: United States
Why so expensive? Jelly Bean inventor and candy mogul David Klein created a new line of luxury, “exotic” jelly beans, which were apparently inspired by the creative geniuses José Andrés and Ferran Adrià The most expensive of the definitely too-pricey-for-Easter candies are the 24-carat gold leaf beans, which come in a crystal jar. (Photo: Leaf Brands)

 

Chocopologie by Knipschildt

Price: $250/truffle; $2,600/lb
Where: Knipschildt, Norwalk, CT
Why so expensive? The one-percenters-only dark chocolate truffles have a French black truffle hidden inside and are made with a ganache of 70% Valrhona cacao blended with truffle oil. The truffle is hand-rolled before being dusted with cocoa powder and sold in a very fancy-looking box. (Photo: Rare Delights Magazine)

Source : http://firstwefeast.com/eat/most-expensive-desserts-in-the-world/