Today we prepared Jang Jorim, which is essentially Korean soy beef strips with hard-boiled eggs and is one of my favorite meat side dishes. This side dish is really salty. Enjoy with rice and other banchan side dishes warm or cold. In the refrigerator, it can be kept for no more than two weeks.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 1 cup raisins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- ¾ cup brown sugar
- 4 large eggs
- 3 cups shredded carrots
Instructions
- Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
- Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
- Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined. Gradually mix in flour mixture, then fold in carrots and drained raisins. Spoon into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 396 mg |
| Sugars | 7 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Horrible recipe. Too much oil. Too much baking powder and soda. Too many eggs. Too much salt. Bad smell. Waste of effort and money!
Excellent carrot muffin recipe! Not too sweet, nice and moist. Makes quite large muffins which are great for a snack. Definitely recommend this.
Not good!!! Way to much baking powder and baking soda! 🙁 disappointing
I actually changed the white flour to gluten free flour. The taste is good the consistency turned out great! Might need to add less oil and use applesauce instead. All in all they are tasty .
Taste before baking, is my motto!! If you can taste the salt and soda before baking, it won’t mellow in the oven, and only some thoughtful tweaking can fix this recipe. I swapped 1 cup of flour for whole wheat, added 2 tsp apple cider vinegar to counteract all the oil, exchanged white table salt for 3/4 tsp Himalayan rose salt, added extra cinnamon, and a last-minute addition of freshly grated ginger. It was fine!
Worse recipe ever….muffins had no taste at all. Followed the recipe, instead of raisins, I added a can of crushed pineapple, without the juice…still NO TASTE!!!!!!
These muffins were awful! Waaay too much baking soda.
Don’t normally leave reviews but following this recipe exactly yielded muffins that were way too salty and oily. I recommend checking out some of the other reviews for modifications to this recipe
These were tasteless and had an aftertaste of baking sofa and salt. I didn’t add the topping so perhaps that balances or disguises it but on their own, they were wasted effort.
Recipe was easy to follow. I probably would add nuts to it the next time.
I wasted so many expensive ingredients to make these muffins. I could not even eat one.
This recipe is really good! Moist and yummy! I will be making again!
I decreased the sugar to 2/3 cup No raisins Added 1/2 cup shredded coconut Decreased flour to 1 cup Added 1/2 cup oat flour Added 1/2 cup buckwheat flour.
I liked the recipe easy to throw together and family loves them.
without substitutions this is actually one of the worst things ive ever baked please don not follow the instructions blindly like i did the first time i made them
I wish I had not wasted my ingredients on this recipe and read the reviews before I made them. The recipe is flawed- too much salt and baking powder. disappointing.
Way too oily and very little flavour
I used 1 1/2cups of white flour and 1/2 quick oats Instead of brown sugar I used maple syrup I did 1/2 cup raisins and 1/2 cup chopped walnuts And for the oil I used avocado oil I baked them for 5 minutes at 400 degrees and reduced the heat to 350 for the remainder 15 minutes They turned out great
I used 1 1/2cups of white flour and 1/2 quick oats Instead of brown sugar I used maple syrup I did 1/2 cup raisins and 1/2 cup chopped walnuts And for the oil I used avocado oil I baked them for 5 minutes at 400 degrees and reduced the heat to 350 for the remainder 15 minutes They turned out great
I added two large eggs instead of one. It made six giant muffins
No raisins were harmed in the making of these. Definitely will make again