Martina's Midnight Munchies Recipe List

*Note this is a work in progress & some recipes are missing directions. Some may have the wrong directions because I couldn't find the entire recipe due to Simon & Martina's site being down.
The links to Martina's Midnight Munchies playlist can be found here.
==How To Make Miso Soup==
*Kombu soaks in normal filtered water (Over night preferable)
*Instant Dashi often made with fake MSG tons of salt
*Katsuobushi
*Bonito – dried fermented  smoked skipack tuna
*2-4 pieces of Kombu
*Kaisuobushi
*Akamiso (Red miso)
*Chougou (Brown miso)
*Awase (Brown miso)
*Shiromiso (white miso). Martina mixes brown miso mix with white miso mix.
Instructions:
#Chop up green onion & soft tofu into cubes
#Seaweed rehydrated
#2 cups of Kombu water base. 2-3 pieces of kombu bring to a boil take kombu out of pan
#Add katsuobushi. Kill heat and sink to bottom for 5 minutes
#While katsuobushi soaks, get bowl and strainer. Put kitchen towel in strainer and pour pan into strainer. Squeeze or get every piece of katsuobushi. Throw away the contents in the strainer
#Bring Dashi back to boil. Add 2-3 fingers worth of tofu & warm it up for 30 to 40 seconds.
#Add green onions and seaweed to bowl.
#Sieve or Ladle and lay the miso into soup. Add a Tablespoon of miso at a time and rub it till it breaks down. Kill heat. Add another tablespoon of miso. Add ½ tablespoon of both miso’s. Or 3 tables spoons of you choice of miso.  
==How to Make Coconut Oil Chocolate==
*Non stick pan and spoon
*Flexible silicone molds
*Hershey's cocoa powder - naturally unsweetend
*½ cup Coconut oil
*1/2 Coconut powder
*¼ cup Honey / agave/ or maple syrup
*¼ teaspoon Unsweetened coconut flakes
Instructions
#Add honey, cocoa powder, and sea salt in a stovetop pan
#Melt and mix
Don’t use more then 1 cup of Add ins: chop these up
*Gogi berries
*Dried cherries
*Pumpkin seeds
#Taste to see if its too sweet/bitter.
#Place adds in mold and then pour chocolate into molds. Add Vanilla salt to top.
#Put into freezer and wait. 20-30 minutes or less.
#Pop chocolate out of mold to eat!
==How to make Dakgalbi==
*1.4 cups chopped green onion
*2 cups chopped green cabbage
*1 bunch enoki mushrooms
*1 small slide sweet potato
*7 cloves minced garlic
*4-5 sliced perilla leaves
*2-3 sliced chicken breasts
Instructions
#Add Korean curry/Yellow curry. Japanese curry also works
#Diced ginger – Tablespoon
#Dump in curry with garlic
#1 ½ or 2 tablespoons Red pepper flakes Korean style
#¼ teaspoon Black ground pepper
#½ teaspoon Sea salt ocean fresh
#1 tablespoon Soy sauce any kind
#2 tablespoons of Mirin sweet rice wine
#2 teaspoons Sesame oil great flavor
#1 tablespoon of honey
#Red pepper paste gochu-jang
#½ or 2 Put chicken in to soak.
Stage 2: Cook sweet potatoes. Add cabbage
#Dump rice noodles in bowl. Soak in warm water. 
#Add green onions to soften. Add chicken. Using mixing spoon make a hole in te center. Add rest of cabbage. (for moisture) make sure everything is coated and flatten down.
#Steam for 8 minutes. 15 minutes altogether.
#5 minutes, then add water and duck. Add mushrooms, Korean sesame leaves or Basil (optional). 
#Add mozzarella cheese on top and place lid on top again. Add lettuce with moo/pickled daikon radish
==Easy Crepe Recipe (from Alton Brown)==
*2 large eggs
*3/4 cup milk
*1/2 cup water
*3 tablespoons melted butter
*1 cup flour Oil for brushing the pan
Instructions
1. Add all the wet ingredients (except the melted butter) to a blender and pulse one or two times. Add the melted butter and pulse once more.
2. Add the flour by heaping spoonful so it doesn't lump and blend for 8-10 seconds. Don't overdo the blending or the crepes will be rubbery. It's okay if there are a few little lumps in the batter, resist the urge to keep blending or whisking the sh*t out of that batter.
4. Put the batter in the fridge to come together. 30 minute minimum. If you rest it overnight and it seems reeeally thick, you can add a touch of water and whisk to thin it out.
5. Heat a non-stick frying pan on medium-medium hot. Be prepared to brush with oil between each crepe. HOT TIP: Drop a little tester batter onto the oiled pan and if it burns or puffs up into a rippled looking tent shape the pan is way too hot.
6. Oil the pan, pour about 1/4 cup of batter into the centre of the pan while swirling the pan to spread the batter out into a thin circle. If it is a weird shape...that's okay :) HOT TIP: If the batter slides and crumples up into the corners of your pan while swirling, you added too much oil to the pan.
7. Once the batter stops moving, it is cooking. You have to wait about 45 seconds and the edges will start to peel and look crispy. You can lift the edges with your spatula and peek underneath the crepe to see if it looks super pale or if it's a light golden. Golden = you're golden to flip!
8. Flip DAT SH*T!~ Oh yeah. You pro. As it cooks on the other side you can add toppings if you want them to melt. I like my cheese melty and my sugar all melty too, but you can make a stack of crepes and just build them later. Cook that crepe for another 30-45 seconds and once it is golden on both sides you're done!
HOT TIPS: Doing all sweet crepes? Consider adding a 1/4 tsp of vanilla extract or a smaaall squirt of honey/agave to the batter. Savoury crepes? 1/4 tsp of salt or dried herb of your choice, rosemary is very nice.
==How to Make Tofu Pudding==
*Silky. Silken. Soft tofu.
*Dash of cinnamon ???
*Rum?
*Orange peel
*Maple syrup agave
*Cocoa
*Blend for at least 1 or 2 minutes
Add melted chocolate
==Black Bean Brownies==
*​​​​​2TBSP Unsweetened cocoa
*½ TSP Baking powder
*1 TBSP Sugar
*¼ TSP Salt
*½ cup oats
*¼ TSP Cayenne pepper
*1/3 cup honey + Maple Syrup
*2 TSP Vanilla Extract
*¼ cup melted coconut oil
*1 ½ Cups Black beans (Cooked & washed. Mashed by hand. Mash beans as smooth as possible)
*½ Cup chocolate chips (Carob Chips for Dairy Free)
Instructions:
#Step 1: Dump everything into a bowl
#Rehydrate beans & mash into
#Fold into the mix
#Grease your pan (Martina uses leftover coconut oil)
#Dump batter into pan & smooth it down.
#Add more chocolate chips
#Preheat oven to 350 F/ 176 C
==Almond Flour Pizza Crust==
Cooking time: 15 – 20 min.
*Almond & coconut pizza flour dough. Cook dough in advance and toppings on the side
Preheat over to 350’ or 176 ‘C
*2 ¼ Cups almond flour
*½ TSP Baking powder
*1 TBSP Italian seasoning
*¼ TBSP Hot pepper (Optional)
*½ TSP Salt
*½ TSP Black pepper
Instructions:
#Whisk everything together
#In a separate bowl, 2 TBSP Olive oil
#3 eggs
#1 Flaxseed “egg” 1 TBSP Ground flax seed + 3 TBSP water. Stir well & place in the fringe to set for 1 5 minutes
#Whisk  together
#Using a spatula, mix the wet into the dry
#Line a tray with a sill-pad or parchment paper.
#Cover dough with parchment paper. Start rolling out dough. Use your hands to smooth dough out. Peel back the parchment paper slowly
Precook all toppings. Top with chicken, spinach, mushrooms,  shallots, tomatoes, fresh basil.
#Toss into saucepan over medium heat. What overcooks the fastest add those toppings last.
#Eventually put toppings on top of the cooked pizza dough.
#Sprinkle with cheese. Put back in oven for cheese to melt
==How to Make Beef Udon==
*Replace beef with tempeh or seitan
*Udon noodles
*1.5 TBSP soy sauce
*1.5 TBSP Mirin
*1 TBSP Cooking sake
*2.5 Cups Dashi
Instructions:
#Mix together in a pot
Udon broth
*Thinly slice spring onions, white onion, shimeji mushrooms, Enoki mushrooms,  Narutomaki fish cakes, rehydrated seitan, thinly slice beef,
Beef marinade : 1.5 TBSP Soy sauce + Mirin, 1 TBSP Brown sugar
*Save ¼ Cup of Dashi for cooking
#Mix broth, dump together in a bowl and warm up
*Cook udon noodles sepretly (Fresh udon is ready in 2 minutes)
#Medium heat and a smidgen of olive oil: add beef, onions, and mushrooms.
#Once things soften up add sauce
#Warm up fish cakes, onions, and mushrooms, and bring broth to a broil.
==How to Make Teriyaki Chicken Onigirazu==
*Chicken
*Mirin (100cc)
*Soy Sauce(100cc)
*Sugar (50gm)
Instructions:
#Fry the chicken
==How to Make Okonomiyaki==
*Eggs
*Tonkatsu sauce / barbeque sauce
*Pork
*Cabbage
*Bonito flakes
*Mayonnaise
*Green onion
*Oknomiyaki flour (or flour)
Instructions:
#Cut cabbage, green onion and combine
#In separate bowl put one egg and add cold water, Add 6 tablespoons of Oknomiyaki flour and mix
#Combine together with cabbage
#Cook 4 pieces of pork, cover everything with cabbage and cover with lid.
#Flip, cover and cook for 3 minutes. Test with chopstick and see if it’s dry, If it’s wet it isn’t finished.
#Cover with sauce, mayo, and bonito flakes
==How to Make Korean Soup Stock==
*Dried anchovy
*Dried see navel
*Dried shitake mushroom
*Water
*1 whole onion
*1 whole garlic
Instructions:
#Gut anchovies beforehand
#Soak __ and add anchovies. Leave to soak
#In a pot add garlic, onions, dried mushrooms and bring to a boil for 20minutes
#Add anchovies, ____ and water to pan. Mix and boil for 10 minutes
#Strain broth
==How to Cook Soondubu Jjigae==
*Red pepper flakes
*Kimchi
*Short neck clams
*Dried anchovy aka myeolchi
*Soft tofu aka Soondubu
*Sea tangle aka Dashima
*Dried Shitake mushrooms
*Sesame oil
*Soy sauce
*Water
*Onions, green onions
*Enoki mushrooms
*Zucchini
*Pepper
*Soft tofu
Instructions:
#Over oven add diced pork and brown. Add zuchi and onions. Add Kimchi until soften. Add red pepper flakes. Add soy sauce and broth.. Add tofu and bring to a boil
#Add mushrooms.  And clams. Boil for 2-4 minutes
#Add onion and garnish. Add raw egg and serve
==Doenjang-jjigae: Korean Soybean Paste Soup Recipe==
*Hot pepper flakes
*Chopped garlic
*Onion
*Potato – chop and peel
*Enoki mushrooms
*Firm tofu
*Half a zucchini
*Small hot pepper
*Water
*Seafood broth ingredients / (or chicken broth)
*Soybean paste
Instructions:
#Chop everything. Slice tofu into cubes.
#Prepare seafood broth. (or chicken broth)
#Add potato onion and garlic. Cook for 5 minutes or until tender
#Add zucchini mushrooms and peppers
#Add soybean paste to a ladle, put ladle in broth and use another spoon to add hot water to break up the soybean paste.
#Taste soup – If it taste watery it needs to boil longer. If it tastes salty you need to add more hot water.
#Add tofu and red pepper flakes.
==How to Cook Jjajang Myeon!==
*Fresh noodles
*Ground pork
*Onions
*Sugar
*Water
*Oyster sauce
*Potato starch
*Joon jang/ Black bean paste
*Oil
*Garnish
Instructions:
#Add oil, bean paste and cook
#Drain excess oil
#Using a frying pan oil sauté onions. Fry pork
#Ad black bean paste and stir. Add liquids. Cook noodles separately. Add sugar. Oyster sauce. Water until thickened. Cover noodles with bean paste and garnish
==How to Make Pajeon, aka Green Onion Pancake==
*Premade Pajeon mix
*Flour
*Salt
*Water
*Egg
*Red pepper
*Green onion / chives or flat onions
Instructions: 
#Put flour in a bowl and add cold water.  Whisk together. Add salt. Whisk.
#In a frying pan add oil. Cut off onion stems and dredge the rest of the onion. And add ti frying pan. Cook 2-3 minutes.
#Beat egg and drizzle on top. Check for brown on both sides and flip.
==How to Make Korean Ramen==
*Ramen
*Egg
*Cheese slice
*Bok choy/ pak choy
*Odeng (pressed fish cake)
Instructions:
#Bring 2 cups of water to a boil and add ramen.
Tip: If your like soupy ramen add lid to pot. Thicker ramen - take lid off to cook.
#Add Pak Choy and add egg near the end.
#Add Odeng at 3 minute mark. Use kitchen scissors and cut Odeng into strips, adding it to the ramen.
#At the 1 minute 30 seconds whip the egg separately and add to the ramen
#Swirl egg on top of ramen and leave alone. Add cheese to ramen.
==How to Make Ddeokbokki 떡볶이==
*Dokbokki Packet
*Green onion / full stalk of onion depending on size of onion
*Fish cakes (add last minute)
*Hot red pepper paste
*Hot pepper powder
*Salt & Pepper
*Soy sauce
Instructions:
#Boil 2 cups of water in a frying pan. (Depending on how thick you want the dokbokki)
#1 cup of green onions (Depending on your taste)
#Cut fish cakes to half a finger in height.
#2 tablespoons/ your choice of spice level
#Add red pepper paste to a ladle, put ladle in broth and use another spoon to add hot water to break up the paste.
#Add onions to soften, add 1 tablespoon of hot powder. ½ teaspoon of salt and pepper. Add 1 tablespoon of soy sauce. Add 1 teaspoon of sugar.
#Reduce heat and add and submerge the Dokbokki in the sauce.
==How to Make Kimbap==
*Kaenip or spinach
*Artificial crab
*Cheese slice
*Burdok
*Danmuji (Moo)
*Seaweed – gigantic slice to roll
*Egg – cook separately like an omelet
*Mayo
*Sesame oil
*Rice
*Rolling matt
Instructions:
#Cook rice. Use brush and sesame oil
#Put shiny side of seaweed down.
#Spread about 1 cup of rice out on top of the seaweed.
#Put Kae nip or spinach and layer Danmuji (Moo), mayo, etc. on top.
#Roll and squeeze the seaweed as you go, to make a roll.
#Lightly coat with sesame oil.
==How to Make Eggnog==
For the stove
*4 cups of milk
*4-8 cloves
*1TSP Vanilla extract
*1TSP Cinnamon
Instructions: 
#In advance cook the Milk, cloves, and vanilla in a pan on lowest setting and don’t boil.
#Put 12 yolks in a separate, giant bowl.
Tip: Cold eggs are harder to separate. Bring eggs to room temperature before separating. Save egg whites.
#Add 1 cup sugar to eggs. Whisk until fluffy
#Once milk is warm, temperate eggs VERY slowly to avoid scrambled eggs.
#Slowly add hot scalding milk to mixture, while beating egg and sugar mixture. (DONT stop stirring)
#Add rest of milk to bowl
#Put back on stove and bring to medium heat for 3 minutes
#Place in fridge to cool for an hour
#Pour mixture through sieve back into the big bowl
#Add 4 cups cream, 1-2 TBSP Vanilla Extract, 1 TSP Nutmeg and stir into mixture.
#Add rum (not white rum) and serve
==Pumpkin Recipe==
This small batch recipe makes 4-5 cups of soup using either an Instant Pot or stove pot.
Ingredients:
#1/2 Kabocha (Japanese pumpkin) or butternut squash (700-800g)
#2 small sweet potatoes (373g)
#1 onion (roughly cut)
#2-3 cloves garlic (smashed)
#1 tbsp olive oil
#4 cups of broth (You can use stock cubes or water too)
#150ml Coconut milk (approx half a can)  you can also use milk or cream
Spices:
#1/2 tsp garam masala
#1/2 tsp ground thyme
#1/2 tsp cinnamon
#1/2 tbsp salt
#1/2 tbsp ground rosemary
#1/2 tbsp ground ginger
A poof of pepper and nutmeg to personal taste
Prep
#Wash the pumpkin skin very well, remove the seeds, and roughly chop.
#Peel the sweet potatoes and roughly chop.
#Peel the onion and garlic, roughly chop the onions, and smash the garlic with the side of your knife.
#Optionally, leave the garlic cloves whole
Saute
#On medium heat in your Instant Pot or large stove pot, add olive oil and sauté onions and garlic for about 10-15 min until lightly browned.
#Kill the heat, and add all the spices.
#Add a small amount of the broth to deglaze your Instant Pot or stove pot and stir to coat the onions and garlic.
#Place pumpkin and potatoes and whole into the pot.
#Use broth to cover all the veggies.
Cook
#Set the Instant Pot to 10 min on high pressure.
#Let the Instant Pot release naturally for about 25mins and then finish the steam release manually.
#If using a stovetop, bring the broth and veggies to a boil and then cover. Then bring it down to a simmer for 15-20min or until all veg is soft enough to easily mush with a spoon.
#Turn off the heat, remove the lid and add in the coconut milk to help it cool down.
Blend
#Leave the broth and veggies to cool down before blending.
#Using an immersion blender, purée it all. Unceremoniously purée! It should be thick and smooth.
#Give it a taste, add salt and pepper and more spice if needed. Finish with some coconut milk or cream on top!
Caution: If using a closed-lid blender while the soup is still hot, leave the lid off and instead put a cloth over the blender to hold down the splatter. Otherwise blending with a closed lid with hot soup can causes the contents to pressurized and explode!
Style: Carefully place as many dots of coconut milk as you like in the soup and swirl with a chopstick or thin end of a spoon.
==Bone Broth Recipe==
You can use beef, pork, lamb, turkey, or chicken bones to make different types of broth. The key to extracting the protein and gelatine is to use the parts of the animal high in connective tissue.
*Best Options: Knuckles, joints, feet, and marrow bones
*Pricer Additions: Oxtail, shank, and short ribs added for extra meaty flavour
Ingredients:
*1-3 pounds of bones, but it’s hard to give an exact amount because it just needs to be enough bones to fit into your Instant Pot, Crockpot, or stove top pot
*1 tbsp of oil (for roasting bones)
*1-2 tbsp apple cider vinegar (or vinegar of your choice)
*1 tsp- tbsp salt (depends on the size of your pot)
*enough water to cover the bones
Instructions:
*BLANCHING THE BONES (Optional)
*Why am I gonna do this extra step Martina? You don’t have to and you won’t get sick or anything. This simply helps you achieve a clear looking broth that tastes a bit more “clean”. The blanch removes impurities such as little irony tasting blood pockets, extra protein, and bone dust.
*Boil a pot of water with your bones inside.
*Let them boil on high for 10-15 minutes, you can skim off the foamy protein that arises.
*Rinse them off in a sink afterwards until the water looks pretty clear.
ROASTING THE BONES (Optional)
*If you roast the bones, you get an extra caramelized flavour added to your broth, but it is not necessary.
Instant Pot Roast Option:
*Set your pot to “Sauté” or “Stir-fry” and to “High”
*Add the oil and roast the bones until they get a bit brown and crispy.
*Scrap the little bits of crunchy meat off with a spatula and a little water.
** Be careful for oil + water splash back!
Oven Roast Option:
*Pre-heat to 400F or 450F (depending on how hot your oven can get)
*Lay the bones on a roasting pan, don’t pile them on top of each other.
*Roast for 30 mins until golden brown, flip periodically for maximum goldeness.
CROCKPOT (SLOW COOKER) INSTRUCTONS
#Follow the same steps 1-2 of Instant Pot.
#Bones must be covered with water by at least 2 inches. Cover with lid.
#Bring it to a boil on HIGH then set it on LOW and simmer for a minimum 14 hours and maximum of 48 hours.
#*Top up with water if it begins to get too low during a 48 hour cook time
#Follow steps 6-10 below once the timer is up.
INSTANT POT INSTRUCTIONS
#Add the bones to the pot until they’re just under the max line.
#Add vinegar and salt unceremoniously.
#Fill the pot with water up to the max line.
#Set to “Pressure Cooker” mode, put it on “High”and set the timer for 4 hours. Make sure the valve is set to Sealed
#After 4 hours, let the pressure release naturally, about 45 min -1 hour, then release the remaining pressure before opening the lid up.
#Remove the bones. Save any delicious nubs of bone marrow or meat you find. Delicious with a bit of salt and spread on bread!
#Get your oven mitts, remove the Instant Pot inner bowl and strain the broth through a sieve into a heatproof bowl.
#* Some people use cheesecloth or they double strain the broth to make it super clear. I absolutely do not care about the extra straining.
#Pour the broth into heatproof storage container, I recommend glass. Then cool it ASAP.
I put my glass jars of broth into a bowl of cold water with the lid off. Then I stir it around to help the steam rise off. I add ice to water around the jars to help really cool them down. Some people pop them into their bathtub with cold water, or out into the snow.
#Once they are cool enough to easily touch, store them in the fridge or in a cool place to set. The fat will separate from the broth during the cooling process, but it has to be cold.
#EXTRA BONE BROTH TIP: I always pop the still hot bones right back into the instant pot, cover with vinegar, salt and water and do one more extra batch.
#The next day there should be a thin layer of white, and that’s the fat. While it is cold, remove the fat with a spoon, it should just pop right off! Keep the fat to cook with or toss it.
==Other Pages To Look At==
Others Pages
Articles - Crew - Eat Your Kimchi - Eat Your Sushi - King Kogi - Martina - Questions - Simon - Segments - Welcome
Category:King Kogi
Category:Martina
Category:Eat Your Kimchi
Category:Eat Your Sushi