MamaLindaCooks

🤣What 2-ingredient fruit cheong should I make next? Drop it in the comments! #cheong #syrup #homemadesyrup #fruitlover #strawberry #lemons #blueberries #EasyRecipes #EasyRecipe #sweet #sugar #aapi #aapiheritagemonth

Blueberry cheong 🫐✨ #cheong #blueberry #blueberries #berries #sugar #sweet #homemadesyrup #syrup #EasyRecipe

🥔✨Skip the poking, foil-wrapping, and long baking time—this method is faster, and the crispy skin with a soft, fluffy center is unbeatable! Thoroughly wash and dry russet potatoes. Cut in half, coat both sides with oil, and generously season with salt and pepper. Place cut side down and bake at 425°F for 30 minutes. Enjoy! #bakedpotato #bakedpotatoes #potato #potatorecipes #EasyRecipe #CookingHacks #LifeHack #viralrecipe

✨Asian Mom’s Lazy Salmon Rice Ingredients: • 1 cup medium-grain white rice • 6 oz. salmon fillet • 2 green onions, chopped • 3 Tbsps furikake • 2 Tbsps sriracha • 2 Tbsps Kewpie mayo • Optional: a splash of soy sauce Toppings: • 1 packet seaweed sheets • 2 Persian cucumbers, sliced • 1 avocado, sliced • 1/4 cup kimchi Steps: 1. Rinse and drain the rice 3 to 5 times, or until the water runs clear. 2. Add the rice and the appropriate amount of water to your rice cooker. 3. Place the salmon fillet directly on top of the rice. 4. Cook using your preferred setting (I use the “Quick Cook” setting on my Zojirushi rice cooker.) 5. Once the rice is cooked, add green onions, furikake, sriracha, and Kewpie mayo. 6. Gently break apart the salmon and mix everything together. 7. Serve with more sriracha and Kewpie mayo, plus seaweed sheets, cucumbers, avocado, and kimchi. Enjoy! #salmon #salmonrice #salmondinner #ricecooker #EasyRecipe #easydinnerideas #CookingHacks #lazymeal #aapiheritagemonth #aapi

🍯🍋Many people ask if there’s a good sugar substitute for making cheong ( Korean no-cook syrup). Honey is one of the best. It’s naturally sweet, gut friendly, and full of antioxidants and enzymes. Using honey instead of sugar makes this Honey Lemon Lime Cheong not only delicious but also soothing and supportive of your immune system. It’s a natural cold and flu remedy that requires no cooking and keeps well in the fridge for months. Stir a spoonful into water or tea for a comforting, healthy drink your body will thank you for. I always keep a jar in my fridge all year round. 🍯🍋Honey Lemon Lime Cheong • 3 Meyer lemons • 3 limes • 1.5 cups honey • 3 Tbsps coarse salt Steps 1. Scrub lemons and limes with salt and water. Rinse. 2. Dry completely with a towel. 3. Cut off the ends, slice thin, and remove seeds. 4. In a jar, add honey, then layer 2–3 slices of lemon and lime. Repeat until the jar is full. Make sure each slice is fully coated with honey. 5. Seal the jar and store it in the fridge. 6. Turn the jar daily for 7 days. The slices will float—turning helps keep them coated to prevent mold. Or use a fermentation weight to press them down. 7. It’s ready in 2 days but tastes better after 2 weeks. Keeps for up to 6 months in the fridge. #cheong #honey #lemon #lemons #lime #lemonlime #citrus #EasyRecipe #syrup #immunityboost #immunitybooster #healthydrinks #healthyfood #coldandflu

Bibimbap in the rice cooker is the easiest way to enjoy this classic Korean dish. Layer rice, veggies, bulgogi, press cook, and let the magic happen. No extra pans or fuss. Top with a fried egg and gochujang sauce for an effortless and delicious one pot meal! Asian Mom’s Lazy Bibimbap • 2 cups medium-grain white rice • 1/2 zucchini, cut • 1 carrot, sliced • 1/4 cup sweet potato, sliced • 1/4 cup mushrooms, sliced • 1 cup mung bean sprouts • 2 cups baby spinach • 4 eggs Bulgogi • 1/2 lb thinly sliced beef • 3 garlic cloves, minced • 1 Tbsp soy sauce • 1/2 tsp sugar • 1/4 tsp sesame oil • Black pepper to taste Sauce • 2 Tbsps gochujang • 1 tsp sesame oil • 1 tsp sugar • 1 tsp vinegar Steps: 1. Rinse rice and add to rice cooker with water to the 2-cup line. 2. Marinate beef with garlic, soy sauce, sugar, sesame oil, and pepper. 3. Layer veggies and beef over rice. 4. Cook on “quick cook” or “white rice” setting. 5. Mix sauce in a bowl. 6. Fry eggs over the stovetop. 7. Stir rice gently and serve with egg and sauce. Enjoy! #bibimbap #bibimbab #koreanrecipe #koreanrecipes #ricecooker #ricerecipes #EasyRecipe #EasyRecipes #onepotmeal #cookingtips #CookingHacks #bulgogi #aapiheritagemonth

🫐Update on the Blueberry Cheong (Whole Berry Version): If you go with the quick method and crush the blueberries, it is ready to use in about a week. But if you choose the traditional method and leave the berries whole, it takes around 4 weeks for the sugar to fully dissolve and the flavors to infuse. I keep the jar in the fridge the entire time, turning it occasionally to help the sugar melt. The result? A luxurious, fragrant syrup with a deeper, more intense blueberry aroma than the crushed version. It takes a little more time and patience, but it is absolutely worth it. I highly recommend this method. 🫐 Blueberry Cheong (Whole Berries) • Blueberries • Sugar (equal weight to blueberries) • 1 Tbsp baking soda Steps: 1. Soak blueberries in cold water with baking soda for 10 minutes. Rinse, drain, and pat dry thoroughly with a clean towel. 2. Weigh the blueberries and sugar to ensure equal amounts by weight. (Example: 16 oz blueberries : 16 oz sugar) 3. Set aside 1/2 cup sugar. Take a clean jar and add alternate layers of blueberries and sugar. Top with the reserved sugar at the end. 4. Store in the fridge. After 1 week, when there’s some juice released, turn the jar daily for 1 week, then turn the jar every 3 days after that. Make sure blueberries are always covered with sugary syrup. The whole process takes about 4 weeks, when sugar is dissolved and flavor is fully infused. 5. Use your blueberry cheong to sweeten drinks, drizzle over pancakes, or mix into yogurt or ice cream. Keeps in the fridge for 3 to 6 months. Enjoy! #cheong #blueberry #blueberries #berries #sugar #sweet #homemadesyrup #syrup #EasyRecipes #preserve #jam #strawberryjam #strawberries #strawberries🍓 #berrypicking

Galbi Jjim (Korean Braised Short Ribs) Ingredients: 4 lbs beef short ribs For the sauce: • 1 onion, quartered • 10 garlic cloves • 3 slices ginger • 1 Asian pear, cut into large chunks • 1 cup soy sauce • 3 tbsp Korean plum syrup • 2 cups beef broth • 1/2 tsp black pepper • 1 tbsp sesame oil Vegetables: • 12 chestnuts, peeled (fresh or frozen) • 5 rehydrated shiitake mushrooms, cut into bite-sized pieces • 2 cups Korean radish, peeled and cut into chunks • 2 carrots, peeled and cut into chunks Steps 1. Place the beef short ribs in a pot and add enough cold water to cover them by 1 inch. Bring to a boil over medium-high heat and cook for 3 minutes. 2. Discard the murky water, rinse the beef thoroughly with warm water, and remove any scum. Wash the pot and return the beef ribs to it. 3. In a blender, combine the onion, garlic, ginger, Asian pear, soy sauce, Korean plum syrup, beef broth, black pepper, and sesame oil. Blend until smooth. 4. Pour the sauce over the beef ribs. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 1 hour. 5. Add the chestnuts, shiitake mushrooms, carrots, and Korean radish. Bring to a boil again, then reduce the heat to low. Cover and simmer for another hour, stirring occasionally. 6. Serve over rice. Enjoy! #kalbijjim #koreanshortribs #shortribs #braisedshortribs #koreanrecipe #koreanfood #koreanfoodlover

Replying to @T Lindsey 🍓Strawberry cheong (no-cook Korean syrup). It’s perfect for mixing into drinks, drizzling over pancakes, or stirring into yogurt and ice cream. It’s a simple and delicious way to preserve fresh strawberries and enjoy their flavor anytime! 🍓 Strawberry Cheong Ingredients: • Fresh strawberries 🍓 • Sugar (equal weight to strawberries) Instructions: 1. Wash the strawberries and let them dry completely—or pat dry with a clean towel. 2. Remove the stems and cut the strawberries into halves or quarters. 3. Weigh the strawberries, then measure the same weight of sugar. (Strawberries : Sugar = 1 : 1. In this video, I’m using about 14 oz of each.) 4. In a clean glass jar, layer the strawberries and sugar. Finish with a thick layer of sugar on top. 5. Close the lid and store in the fridge for 7 days. The strawberries will float—gently stir and press down once a day to help the sugar fully penetrate. After 7 days, strain the syrup and store it in the fridge for 1–2 months. Use your strawberry cheong to sweeten drinks, drizzle over pancakes, or stir into yogurt or ice cream for a sweet, fruity treat. Enjoy! 🍓 #cheong #syrup #strawberry #strawberries #strawberrysyrup #EasyRecipes #strawberrylover #koreandessert #koreanfood #sugar #aapi #aapiheritagemonth

🍍Pineapple cheong is a bright and tangy Korean no-cook syrup made by preserving fresh pineapple in sugar. It captures the tropical sweetness of juicy pineapple and turns it into a golden syrup that’s perfect for adding to drinks, teas, or even drizzling over yogurt or ice cream. It also makes a great sweetener for marinating or glazing meats. With just two ingredients—pineapple and sugar—it’s incredibly simple to make, yet adds so much flavor. Hope you get to try it! 🍍Pineapple Cheong 1 fresh medium-size pineapple Sugar (equal weight to pineapple) Steps: 1. Wash and dry pineapple thoroughly. Peel and core the pineapple, then cut it into bite-sized chunks. 2. Weigh the pineapple pieces, and measure out an equal weight of sugar. (For example: If you have 1 lb. of pineapple, use 1 lb. of sugar.) 3. In a clean glass jar, layer the pineapple chunks and sugar. 4. Seal the jar and store it in the fridge for 7 days. 5. The pineapple will float to the top. Gently stir the jar daily to ensure the sugar fully dissolves and pineapple chunks are immersed in sugar syrup. 6. After 7 days, strain the syrup and store it in the fridge for 1-2 months. 7. Use the syrup to flavor your favorite drinks. The candied pineapple can also be used as a sweet topping for desserts or in baking. Enjoy! #cheong #🍍#pineapple #pineapples #pineapplejuice #homemadesyrup #syrup #sweet #sugar #koreanrecipe #easyrecipesathome

🍑Peach cheong is a Korean no-cook syrup that’s sweet, fragrant, and captures the essence of juicy peaches! You can stir it into Earl Grey like I did in the video for a refreshing homemade peach iced tea, or mix it into sparkling water for a healthier-than-store-bought fruity soda. It’s also delicious drizzled over yogurt, pancakes, waffles, or vanilla ice cream. Try adding it to cocktails, salad dressings, or even marinades for a touch of natural sweetness. It also makes a surprisingly perfect glaze for cured meats like prosciutto or ham. Enjoy!☺️ 🍑 Peach Cheong Ingredients: Fresh peaches Sugar (equal weight to peaches) 1 Tbsp baking soda Steps: 1. Wash peaches with baking soda and rinse thoroughly. 2. Let dry completely or pat dry with a clean towel. 3. Thinly slice peaches and discard the pits. 4. Weigh the sliced peaches, then measure the same weight of sugar. (I’m using about 14 oz of each in this video.) 5. In a clean glass jar, layer the peaches and sugar. 6. Close the lid and refrigerate for 7 days. 7. The peaches will float—gently press down or turn the jar daily so the sugar can fully soak in. 8. After 7 days, strain the syrup and store in the fridge for 1–2 months.Enjoy! 🍑 #cheong #syrup #peach #peaches #peachtea #icedtea #EasyRecipe #fruitpreserves #koreanfoodlover #koreanrecipe #sweettooth #aapi #aapiheritagemonth

✨Celery Cucumber Juice is a powerhouse of hydration, detoxification, and skin-loving nutrients. • Celery: Rich in antioxidants and anti-inflammatory compounds that support digestion, reduce bloating, and promote gut health. • Cucumber: High in water content, keeping you hydrated, flushing out toxins, and supporting skin elasticity. • Lemon: Packed with vitamin C to boost immunity, enhance collagen, and add a refreshing zing while preserving freshness. This juice helps with hydration, digestion, inflammation reduction, and glowing skin while delivering essential vitamins and minerals. ✨Celery Cucumber Juice Recipe (Blender Method) Ingredients: • 2 bunches celery (1.25 lbs each) • 2 large cucumbers • 1 large lemon • ½ cup water Yield: About 7 cups Instructions: 1. Wash and cut celery and cucumbers, removing any blemished parts. 2. Divide into two portions and blend each with ¼ cup water until smooth. 3. Strain through a fine mesh sieve, then squeeze out extra juice using cheesecloth. 4. (Optional) Save the pulp—freeze for soups or stews. 5. Juice the lemon and stir it in. 6. Drink immediately for the best results, or store in an airtight container in the fridge for up to 3 days. Freeze for up to 1 month. Recommendation: Drink 8–16 oz on an empty stomach in the morning for maximum benefits. #celery #cucumberjuice #juicingforhealth #detox #hydration #healthyrecipe

🍚Asian Mom’s Lazy Sausage Rice Ingredients: • 2 cups medium-grain white rice • 2 Chinese sausages Sauce: • 1.5 tsp minced garlic • 1 chopped green onion • 1 Tbsp soy sauce • 2 Tbsp sesame oil • 1.5 tsp sesame seeds Toppings: • 2 eggs • 2 chopped green onions • Optional: chili oil to taste Steps: 1. Rinse and drain the rice, repeating 3 to 5 times or until the water runs clear. 2. Add the appropriate amount of water for your rice cooker. 3. Add the Chinese sausages. 4. Cook the rice using your preferred setting (I use the “white rice” setting for my Zojirushi rice cooker). 5. In a small bowl, mix together the garlic, green onion, soy sauce, sesame oil, and sesame seeds to make the sauce. 6. Once the rice is cooked, cut the sausages into bite-sized pieces using kitchen scissors. 7. Pour the sauce over the rice and sausages, then gently mix. 8. Top with a fried egg, chopped green onion, and chili oil (if desired). Enjoy! #chinesesausage #rice #ricecooker #EasyRecipes #easymeals #ricerecipes #quickmeals

🎀🍍If you love pineapple cheong, you have to try pink pineapple cheong too. It is sweet, tangy, tropical, and zesty with a hint of cotton candy. This bright Korean no cook syrup captures the juicy sweetness and unique floral scent of pink pineapple. It is perfect for drinks, teas, or drizzling over yogurt or ice cream. It is also great for marinating or glazing meats. With just two ingredients, pink pineapple and sugar, it is simple, and full of flavor. Hope you get to try it! 🎀🍍Pink Pineapple Cheong 1 fresh medium-size pink pineapple Sugar (equal weight to pineapple) Steps: 1. Wash and dry pineapple thoroughly. Peel and core the pineapple, then cut it into chunks. 2. Weigh the pineapple pieces, and measure out an equal weight of sugar. (For example: If you have 1 lb. of pineapple, use 1 lb. of sugar.) 3. In a clean glass jar, layer the pineapple chunks and sugar. 4. Seal the jar and store it in the fridge for 7 days. 5. The pineapple will float to the top. Gently stir the jar daily to ensure the sugar fully dissolves and pineapple chunks are immersed in sugar syrup. 6. After 7 days, strain the syrup and store it in the fridge for 1-2 months. 7. Use the syrup to flavor your favorite drinks. The candied pineapple can also be used as a sweet topping for desserts or in baking. Enjoy! #cheong #🍍 #pinkpineapple #pineapple #pineapples #pineapplejuice #homemadesyrup #syrup #sweet #sugar #koreanrecipe #EasyRecipe #bennyblanco #dolewhip #dole #delmonte

Made with rice wine vinegar for a subtle Asian flavor, this pickled red onion recipe is tangy, slightly sweet, and full of crunch. Rice wine vinegar brings gentle acidity and a touch of natural sweetness that pairs beautifully with Asian dishes but also works perfectly on tacos, sandwiches, salads, or grilled meats. The recipe is incredibly simple. Just slice, mix, pour, and let everything sit. In about an hour, the onions soak up the flavorful brine, turning tender yet still crisp with a zippy bite that cuts through rich or savory dishes. Whether you are prepping ahead or need a quick flavor boost, this no fuss recipe adds a vibrant touch to any meal. Enjoy! Asian Mom’s Easy Pickled Onions Ingredients: • 1 medium red onion, thinly sliced • 1.5 tsp salt • 1 Tbsp sugar • 1/2 cup hot water • 1/2 cup rice wine vinegar Steps: 1. Thinly slice the red onion and pack into a clean glass jar. 2. In a separate jar, mix salt, sugar, and hot water until dissolved. Add vinegar and stir well. 3. Pour the hot brine over the onions. 4. Let it sit at room temp to cool. Press onions down so they’re fully submerged. 5. Once cooled, cover and refrigerate. Ready in about 1 hour, even better after a day or two. Keeps in the fridge for up to 2 weeks. Optional spices for extra flavor: • 1/2 tsp black peppercorns • 1/2 tsp mustard seeds • 1/2 tsp chili flakes • 2 cloves garlic, smashed #redonion #redonions #onion #pickledonions #pickledonion #pickling #pickled #pickledveggies #aapi #aapiheritagemonth #memorialdayweekend #memorialday

🌸Green plum (maesil) season is here in the US and it only lasts a few weeks, from Memorial Day through the first two weeks of June. Mama spotted some at the Asian market last week and made green plum cheong. Here is the update as promised! Cheong is a Korean no cook syrup. Green plum cheong is one of the most commonly used sweeteners in Korean dishes like meat marinades, dipping sauces, salads and stews. It is also delicious added to water, tea or cocktails. Fun fact, it is a well known home remedy for indigestion or upset stomach as well. It is super easy to make but the wait is long — 100 days total. Worth every day though, it tastes ten times better than store bought. I will be showing more updates not just maesil cheong but also maesilju (green plum liquor) and maesil jangajji (green plum pickles). Follow along on this fun journey! 🌸 Green Plum (Maesil) Cheong 2 pounds unripe green plums 2 pounds sugar 1/4 cup white vinegar 1. Wash and drain the plums twice. 2. Soak in water with vinegar for 5 minutes. Rinse and drain well. 3. Remove stems using a toothpick. Discard any blemished plums. Dry thoroughly with a towel. 4. In a clean jar, layer the plums and sugar. Finish with a layer of sugar on top. Close the lid loosely. 5. Let the jar sit in a cool, dry, dark place for 7 days. Once the plums release juice, turn the jar daily to help dissolve the sugar. 6. After 7 days, let it sit undisturbed for a total of 100 days. 7. Strain out the plums and save them for later use. Store the cheong in a jar in the fridge. Koreans often use it in dishes like marinades, sauces and stews. It is also great for adding to water, tea or cocktails. Enjoy! #maesil #cheong #greenplum #koreanrecipe #koreanrecipes #koreanfood #sugar #fermentedfoods #fermented #fermentation #ferment #guthealing #guthealthy

🍒Cheong is a traditional Korean no-cook syrup made by preserving fresh fruit in sugar. Cherry cheong is sweet, tangy, and bursting with real cherry flavor. Stir this beautiful syrup into sparkling water for a refreshing mocktail, mix it into lemonade or cocktails, or drizzle it over yogurt, pancakes, or ice cream. It also makes a delicious glaze for roasted salmon or ham, adding a subtle sweetness and glossy finish. Enjoy! 🍒Cherry Cheong • Cherries • Sugar (equal weight to cherries) Steps: Wash the cherries and dry them with a clean towel. Remove the stems and pits. Cut the cherries into halves or quarters. Weigh the cherries, then measure an equal weight of sugar. The ratio of cherries to sugar is 1:1. I’m using about 15 oz of cherries and 15 oz of sugar in this video. In a clean glass jar, layer the cherries and sugar. Finish with a thick layer of sugar on top. Close the lid and keep the jar in the fridge for 7–10 days. It may take a couple of days for the cherries to begin releasing juice. Once there’s some juice, you can turn the jar daily to help the sugar dissolve faster. You may also use a clean utensil to gently stir the sugar once juice is released. After 7–10 days, strain the syrup and store it in the fridge for 1–2 months. Enjoy! #cheong #cherry #cherries🍒 #cherries #cherrylimeade #homemadesyrup #syrup #sweet #sugar #EasyRecipe #koreanrecipe

Inspired by both Chinese dragon cucumber salad and Korean cucumber salad, Mama’s Asian Cucumber Salad features a fun accordion cut and crunchy, refreshing flavors that will please any crowd! I made 7 lbs in this video, but the recipe is written for 1 lb / about 5 or 6 Persian cucumbers. You can easily double or triple it depending on your preference.) Mama’s Asian Cucumber Salad Ingredients: • 1 lb Persian cucumber • 1.25 tsps salt • 2 tsps sugar • 1/2 medium onion, thinly sliced • 1/2 medium carrot, thinly sliced • 2 cloves garlic, chopped • 1 green onion, chopped • 2 Tbsps rice vinegar • 1 Tbsp sesame oil • 1/4 tsp pepper • 2 tsps sesame seeds • 1 Tbsp gochugaru (Korean hot pepper flakes) Steps: 1. Wash and trim the ends of the cucumbers. 2. Slice vertically 3/4 of the way through. 3. Flip and slice diagonally 3/4 of the way through. 4. Cut into bite-size pieces. 5. Add all remaining ingredients and mix well. 6. Chill in the fridge for at least 30 minutes. Enjoy! #cucumber #cucumbers #cucumbersalad #saladrecipe #sidedish #asiansalad #koreanfood #chinesefood #aapi #aapiheritagemonth

🫐Blueberry cheong is a simple and delicious Korean no-cook syrup made by preserving fresh blueberries in sugar. As the mixture sits, the sugar draws out the juice from the berries, creating a sweet, vibrant syrup bursting with blueberry flavor. It’s perfect for mixing into drinks, teas, coffee, and cocktails, drizzling over pancakes, or adding a fruity touch to yogurt and desserts. With just two ingredients and a little patience, you’ll have a beautiful homemade syrup that keeps in the fridge for months. 🫐 Blueberry Cheong • Blueberries • Sugar (equal weight to blueberries) • 1 Tbsp baking soda Steps: 1. Soak blueberries in cold water with baking soda for 10 minutes. Rinse, drain, and pat dry thoroughly with a clean towel. 2. Weigh the blueberries and sugar to ensure equal amounts by weight. (Example: 12 oz blueberries : 12 oz sugar) 3. Set aside 1/4 cup sugar. Smash the blueberries with the remaining sugar in a bowl. 4. In a clean jar, layer the smashed blueberries and top with the reserved sugar. Close the jar. 5. Store in the fridge for 7 days. Turn or stir daily with a clean utensil. 6. Use your blueberry cheong to sweeten drinks, drizzle over pancakes, or mix into yogurt or ice cream. Keeps in the fridge for 3 to 6 months. Enjoy! #cheong #blueberry #blueberries #berries #homemadesyrup #syrup #cocktaillovers #cocktailtime #tealover #easyrecipeideas #aapi #aapiheritagemonth