| Shikhye (Sweet malt beverage) Recipe - non alcohol | | | | Ingredients: | 2 cups yeotkileum (malt) | | | 2 cups sugar | | | 2 cups rice, cooked | | | pine nuts for garnish | | |  Cook rice with 1/4 less water than normal.
Keep warm.
Combine malt and water.
Put it though a sift, use only water part.
Leave in a room temperature for about 2 hours.
Transfer top part of clear water to another bowl very carefully.
Put malt water and the rice in a rice cooker.
Set to warm, leave 5-6 hours until 2-3 rice grains come up to the surface.
Transfer to a big pot.
Put sugar in and bring to a boil, leave for 2-3 minutes.
Let cool.
Take out 1/2 cup of rice, wash in a cold water and drain well.
Store in a refrigerator.
After "Shikhye" is cooled, put it in a refrigerator.
Pour "Shikhye" in a small bowl.
Garnish with some washed rice and 4-5 pine nuts on top.
Serve ice cold. | | | | hn | | Soojunggwa (Cinnamon & ginger tea with persimmons) Recipe | | | | Ingredients: | 10 cinnamon sticks | | | 5-6 pieces ginger | | | 10 cups water, 2 cups sugar | | | 1/4 cup pine nuts | | | 10 dried persimmons (gotgam) | | |  In a big pot, add water, cinnamon sticks and ginger, let boil for about an hour or two.
Add sugar (depends on a taste, add more or less).
Let cool.
Put in a refrigerator.
Serve with a persimmon inside and some pine nuts on top. | | | | j | | Bori cha (Toasted barley tea) recipe | | | | Ingredients: | 1/4 cup toasted bo ri (barley) | | | 4 cups water | | | In a cattle, add cold water and barley.
Bring to a boil, reduce to medium, boil for 10 minutes.
Serve as is.
Or let cool.
Put it in a refrigerator.
Serve cold | | | Tips: Boricha is a common tea in Korea.
When you go to a restaurant, usually they serve you boricha.
In hot summer, it is like a cool breeze.
You can purchase toasted barley in a Korean or Asian grocery.
Also it comes in a tea bag.
A big tea bag is for 2-litter cattle.
Or you can toast your own barley at home.
Put barley in a large pot on a medium heat, stir constantly, toast until golden. | | | | r | | Oksoosoo cha (Toasted corn tea) recipe | | | | Ingredients: | 1/4 cup toasted corn* | | | 4 cups water | | | (*You can buy from a Korean grocery store.) | | | In a cattle, add cold water and corn.
Bring to a boil, reduce to medium, boil for 10 minutes.
Let cool.
Take the corn out.
Put it in a refrigerator.
Serve hot or cold. | | | | i |
Ddeokbokee (Rice cake in hot sauce) Recipe | | | | Ingredients: | 8 oz ddeokbokee ddeok (tube shape rice cake) | | | 1-2 sheets fish cake, cut into bite size | | | 1/2 onion, roughly chopped | | | 1/4 cabbage, roughly chopped | | | 1/4 carrot - sliced, 1 green onion - chopped | | | 2 tbsp gochoojang (Korean chili paste) | | | 1 tbsp gochoogaroo (Korean chili powder) | | | 1 teaspoon minced garlic, 2 tsp sugar | | | 1 tsp soy sauce, pepper, sesame seeds | | |  Put rice cake in a pot, add water to cover, cook until soft.
Add go choo jang, go choo ga roo, sugar, soy sauce, pepper.
Bring to a boil, reduce to simmer until the sauce gets a little thick.
Add vegetables, cook for 2-3 minutes.
Put fish cake in, simmer for another 1-2 minutes.
Finish with green onion and sesame seeds.
Serve hot. | | | Tips: This dish is one of the most popular snacks among teens, especially for girls.
It's hot, hot, and hot!!!
Might be to spicy for those who are not familiar with Korean food.
But it's really good. (Also you can make milder version.)
Once you taste it, you will always go back!
Thin rice cakes icook faster and also absorb flavor faster. | | | | hn | | Ohjing-oe tuigim (Fried squid) Recipe | | | | Ingredients: | 8 oz squid, skinned, cut into strips | | | 1 cup flour, 1/2 cup water (4-5 tbsp more) | | | 1 tsp salt, 1/2 tsp baking powder | | | oil to deep fry | | | | Choganjang (soy sauce and vinegar dipping sauce): 3 parts soy sauce + 1 part rice vinegar | | |  Prepare squid.
It is very important to take out the skin carefully.
Unless you want oil blast all over your kitchen.
Mix flour salt and baking powder.
Add water, mix with a whisk quickly. (Don't over do it!)
Salt and pepper squid and dredge with flour.
Then put into a batter.
Fry until light gold color.
Serve with Choganjang. | | | Tips: This dish is one of the most popular street snacks.
The batter is a little heavier than "Tempura" batter.
And goes well with spicy dishes like "Ddeok bok ee" | | | | j | | Ggoma kimbap (Mini roll) Recipe | | | | Ingredients: | 6 cups cooked rice | | | 10 sheets kim (seaweed sheet, nori) | | | 5 mini seafood sausage * | | | 1/4 dan mu ji (pickled radish, yellow) | | | 1/2 carrot, 1/2 bunch spinach | | | sesame oil to cover the surface of kim | | | sesame seed to garnish | | | (*This is about 4 inchs length 3/4 inch diameter fish paste sausage.
Ask for sausage for Kim bab at Korean grocery or it can be substitute with any mild flavor sausage) | | | | | rice seasoning: 2 tablespoons sesame oil, 1 tsp salt , 1 tsp sugar,1 tsp soy sauce | | | | | spinach seasoning: 1 teaspoon sesame oil, 1/4 teaspoon sugar, 1/4 teaspoon salt | | | 1/8 teaspoon soy sauce | | |  Cool rice slightly, add seasonings, mix lightly.
Blanch spinach, drain, squeeze well, mix with seasonings.
Cut carrot, radish and sausages into 1/8 inch thick strips.
Saute carrot with some salt.
Cut kim half in lengthwise.
Using bamboo roller, place kim, add rice leaving quarter inch on top.
Place several rice grain on top part, press so they work as a glue.
Add radish, spinach, sausage and carrot.
Roll carefully, seal with rice grain pressed flat to kim.
Brush sesame oil.
Quarter them, garnish with sesame seeds and serve. | | | Tips: This is one of the famous street food from Korea.
It contains almost nothing but rice and tiny bits of vegetables
but you can't resist wonderful smell of sesame oil
and perfect match of rice and vegetables. | | |
In jeol mi (Sweet rice cake covered with toasted bean powder) recipe | | | | Ingredients: | 1 lb sweet rice flour | | | 1/2 pack toasted bean powder | | | 4 tablespoons sugar | | | 2 teaspoons salt | | | 2 cups water | | |  Preheat oven to 375F.
Mix sweet rice flour with 3 tablespoons of sugar and 2 teaspoons salt.
Add water and mix well.
Spray the ring mold with vegetable spray or butter.
Spoon in the batter, cover with a foil(spray the foil, too), bake for 1 hour.
The key is not to form a crust outside, so use heavy pan or use extra cookie sheet on the bottom.
Or just bake in a pound cake mold then peel off the crust with a knife.
After an hour, take it out, flip it on a cutting board, cut into bite size pieces.
Mix bean powder with 1 tablespoon sugar.
Roll the rice cake in a bean powder.
Serve warm. | | | Tips: Separate them when they are hot, because the rice cake will go bad from the heat.
After they are cooled, store in a fridge, then warm up in a pan with low heat.
Or they will stay soft a day or two in a cool counter top. |
Mul naengmyon (Buck wheat noodle in cold beef broth) Recipe | | | | Ingredients: | 5 oz naengmyon noodle | | | 1/2 lb beef shank | | | 1/4 English cucumber, julienne | | | 1/2 Asian pear, julienne | | | 1 egg, hard-boiled, sliced in half | | | 1/4 cup pickled radish* | | | sugar, vinegar, gyeoja (Korean mustard) | | | 1/4 inch piece ginger | | | 4-5 cloves of garlic | | | 1 tsp. salt, 1/2 tsp. pepper | | | (*Pickled radish - Julienne radish. Add 1 tbsp vinegar, 1 tbsp sugar, 1/4 tsp salt.
Mix well, leave in a refrigerator for at least 30 minutes.) | | |  Put beef, garlic, ginger, salt, and pepper to a boiling water and cook until soft.
Take out the meat and slice very thinly.
Set aside.
Save broth, strain, put in a refrigerator.
Skim fat on top.
In a big pot of boiling water, add noodle.
Cook for 3-5 minutes depends on instruction of the package.
Wash in a cold water for several times to get rid of excess starch.
Drain and set aside.
In a big bowl, pour chilled broth, some ice and add noodle.
On top, garnish with an egg, pear, cucumber and picked radish.
Serve with sugar, vinegar and gyeo ja (Korean mustard). | | | Tips: "NaengMyon" is one of the most desirable dishes in summer.
There are two types of NaengMyon noodles, "PyeongYang" style and "HamHeung" style.
"Naeng Myon" noodle is made with buck wheat and potato starch, unlike Japanese "Soba" noodle,
the chewy texture is a trademark. | | | | hn | | Bibim naengmyon (Spicy buck wheat noodle) Recipe | | | | Ingredients: | 180 g naengmyon gooksoo (naeng myon noodle) | | | 1/4 cucumber, thin julienne | | | 1 egg, | | | | | yangnyum (sauce): 2 tbsp go choo jang (Korean chili paste), 2 tbsp sugar, 2 tsp sesame oil, | | | 1 tsp minced garlic, 1/2 tsp soy sauce, 1 tsp sesame seeds | | |  Boil big pot of water for noodle.
In a small pot, hard-boil egg.
(To make well done, add water, an egg, bring to a boil, reduce heat to medium,
cook for 10 minutes.)
Immerse in a cold water immediately.
Peel, cut in half.
Add noodle to a pot, cook for the recommended time from manufacturer.
Dump in a cold water.
Wash 2-3 times until the clean water comes out.
Drain well.
Mix the sauce.
In a large bowl, add noodle, put sauce on top.
Garnish with cucumber and an egg. | | | Tips: Naeng myon is one of the traditional noodles from Korea.
It is very thin, yet has quit chewy texture.
Naeng myon noodles contain a lot of starch so they will stick to a pot and to each other.
Be sure to add a fair amount of water while cooking. | | | | j | | Janchiguksu (Noodles with vegetables in dried anchovy broth) Recipe | | | | Ingredients: | 2 bundles somyon noodle | | | 1/4 cup myeol chi (dried anchovy) | | | 1 3x3 kelp piece, 1/2 onion, thin sliced | | | 1 egg, 4 oz beef | | | soy sauce, sugar, minced garlic, sesame oil, salt and pepper | | | 1/2 square eo mook (fried fish paste) | | | 1/4 cup kim chi - squeezed, 2 tsp salt | | | | | yangnyeom jang (sauce): 1 tbsp soy sauce, 1 tsp chopped green onion, 1/2 tsp sesame oil, | | | 1/2 tsp sesame seeds, 1/4 tsp minced garlic | | |  Boil a big pot of water for noodles.
Add noodles, cook for 3-4 minutes depends on recommended time.
Rinse in a cold water, drain.
Add 6 cups cold water to a pot for broth.
Add dried anchovy and kelp.
Bring to a boil, reduce heat to low simmer for 5-7 minutes.
Skim the bubbles, take out anchovies and kelp.
Add soy sauce and salt, bring up to a boil again, turn the heat off.
Saute onion with some vegetable oil.
Mix egg with a touch of salt, make a thin crepe.
(Heat pan, add egg and turn off to very low heat.)
Cool slightly, cut into thin strips.
Cut kim chi into thin strips.
Add 1/2 tsp sugar and sesame oil, mix well with hands.
Cut beef into thin strips, marinade with some soy sauce, sugar, minced garlic, sesame oil, salt and pepper.
Heat pan, saute beef.
Julienne eo mook.
In a pan, add soy sauce, sugar and pepper, bring to a boil.
If the bubble comes up, add eo mook, cook very quickly to absorb liquid on a medium-high heat.
Put noodles in a big bowl.
Pour hot broth.
Arrange kim chi, beef, onion, eo mook and egg on a platter.
Serve individual bowl of noodle.
Guests can add garnishes to fit their tastes. | | | | k | | Jjolmyon (Spicy chewy noodle) Recipe | | | | Ingredients: | 14 oz (1 pack) jjolmyon (chewy noodle) | | | 1 egg, hard boiled | | | 1/4 cucumber, thin julienne | | | | | chogochoojang (sauce): 2 tbsp go choo jang (Korean chili paste), 1 1/2 tbsp sugar | | | 1 tbsp rice vinegar, 1/2 tsp minced garlic, 1/2 tsp sesame seeds, | | | 1/4 tsp sesame oil, a pinch of pepper | | |  Boil 6 cups water in a big pot.
Cook noodle for 5 minutes or follow the instruction on the package.
Rinse several times to get rid of starch in cold water, drain well.
Cut an egg in half.
In a bowl, add half of the noodle, put some cho go choo jang, place cucumber and egg on top. |
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Kongnamool moochim (Soy bean sprouts salad) Recipe | | | | Ingredients: | 1/2 lb soy bean sprouts* | | | 1tbsp soy sauce, 2 tbsp sesame oil | | | 1 tbsp Korean chili powder | | | 2 tsp salt, 1/2 tsp minced garlic | | | sesame seeds, 1 cup water, 1 tsp salt | | | (*You can substitute to bean sprouts.) | | |  Wash soy bean sprouts (take out the thin tail part if you'd like).
Put it in a pot, add 1 cup water and salt.
Cook for 15-20 minutes until soften.
Drain well, or squeeze slightly.
In a bowl, add soy bean sprouts and put soy sauce, sesame oil, chili powder, salt, garlic and sesame seeds.
Mix well with hands. | | | Tips: Don't open the lid while cooking the soy bean sprouts!!!
If you do that they will smell fishy. | | | | hn | | Hobak namul (Squash salad) Recipe | | | | Ingredients: | 1/2 squash or about 6 oz | | | 1/4 cup water, 1 teaspoon sesame oil | | | 1/2 teaspoon minced garlic | | | 1/2 teaspoon sugar, 1/4 teaspoon salt | | | 1/4 teaspoon soy sauce | | | 1/4 teaspoon sesame seeds for garnish | | |  Quarter the squash in length wise, slice in 1/4 inch thick.
In a small pan, add all ingredients and mix.
Put squash, cover the lid.
Bring to a boil on a medium high heat, reduce to low heat, cook for another minute or so.
Transfer to a dish, garnish with sesame seeds. | | | | j | | Shigmchi namul (Spinach salad) Recipe | | | | Ingredients: | 1 bunch spinach | | | 1/4 teaspoon sugar, 1/4 teaspoon salt | | | 1/2 teaspoon soy sauce, 1 tablespoon sesame oil | | | 1 teaspoon sesame seeds for garnish | | | 6 cups water and 1 teaspoon salt to blanch | | |  Heat water, add salt, blanch spinach.
Dump in an ice water.
Drain, squeeze well.
Give a one or two chop.
Put spinach in a medium bowl, add all ingredients and mix well with a hand.
Transfer to a plate, garnish with sesame seeds. | | | | Tips: Just in case for the beginners, blanching is to cook in a boiling water for short period of time so the ingredient become tender and/or the color gets brighter. | | | | k | | Gosari namul (Fernbrake salad) Recipe | | | | Ingredients: | 16 oz go sa ri (fern brake)* | | | 3 Tsp vegetable oil | | | 1.5 tsp minced garlic, 1 tsp soy sauce | | | 1 tsp salt, 1 tsp sesame seeds | | | 1 small pack paeng ee beoseot (enoki mushroom)-optional | | | 1 green onion-optional, chopped | | | (*There are prepacked (freezed) fern brakes.
Just thaw, wash, soak in a water for 20 minutes and use.) | | |  Soften the fern brake according to what you have by following bottom direction.
Cut the bottom of pae ee (enoki).
Heat wok, put oil, add minced garlic, cook for a minute, add fern brake.
Cook until tender, add soy sauce, and salt, stir.
Add paeng ee, green onion, cook for another minute.
Finish with sesame seeds.
Serve with rice.
After first serving, let cool, put in a fridge.
They store for 2-3 days. | | | Tips: For dry fern brake from a grocery store in us, it is tricky because sometimes they never get tender.
Soak in a water, change water after30 minutes, leave for over night.
If still not fork tender, put in a pot, cover with water, cook until they get tender.
Or if they are tender after any stage, you can just use them.
For those who are lucky enough to have a Korean grocery nearby, find blanched fern brake.
Take them home, wash, and cook. And they taste much better. | | | | g | | Ho bak jeon (Pan-fried squash) Recipe | | | | Ingredients: | 1/2 squash, cut into 1/2 inch thick | | | 1/3 cup flour | | | 1 egg, lightly beaten | | | salt | | | vegetable oil to fry | | | Sprinkle salt on both sides of squash.
Dredge lightly in a flour.
Coat with egg.
On a medium heat, add 3-4 table spoons oil, fry until very light golden on both sides.
Serve with soy sauce. | | | | ji | | Gamja jorim (Potato in sweet soy sauce) Recipe | | | | Ingredients: | 1 potato (14 oz), cut into bite size | | | 1/2 green bell pepper, cut into bite size | | | 1/2 red bell pepper, cut into bite size | | | 3 tbsp vegetable oil, 1.5 tbsp soy sauce | | | 2 tbsp sugar, 1 tbsp water | | | 1/2 tsp salt, 1 tsp sesame seeds | | | | | | | | | |  Peel the potato, wash, cut in half in lengthwise, put flat side down, cut into 1 inch pieces.
Prepare the bell peppers as the same way.
Heat the pan on a high flame with some vegetable oil, add potato, stir fry for 3-4 minutes.
Add bell peppers, cook for 2 minutes.
Season with soy sauce, sugar, water and salt.
If it boils, reduce low, cover the lid, cook for another 2-3 minutes or until the potato gets tender.
Transfer the a dish, garnish with some sesame seeds. |
Ohjing-oe bulgogi (Grilled spicy squid) Recipe | | | | Ingredients: | 2 medium squids or 3-4 squid stakes, cut into strips | | | 4 tbsp goochoojang (Korean chili paste) | | | 2 tbsp sugar, 1 tbsp minced garlic, | | | 1 tsp sesame oil, 1 tsp sesame seeds | | | 2-3 hot chilies | | | 1/2 onion, cut into bite size | | | 3-4 shitki mushrooms, rehydrated, squeezed, cut in half |  Prepare squids.
Marinade in goo choo jang (Korean chili paste), sugar, minced garlic, sesame oil
and sesame seeds for 30 minutes.
At the last minute, add mushrooms, chilies and onion.
In a frying-pan, add a bit of oil, grill the squids.
Try to grill on a relatively high heat so the squid does not release the moisture.
Serve with rice. | | | | j | | Saewoo jeon (Pan fried shrimp) Recipe | | | | Ingredients: | 1/2 Lb shrimp (saewoo) | | | 1/4 cup flour | | | 1 egg, beaten | | | salt, pepper | | | vegetable oil | | |  Peel shrimp, wash, drain.
Salt and pepper to taste.
Dredge in a flour, put in a beaten egg.
On a medium heat, add 2-3 tbsp oil to a pan.
Place the shrimp on a pan, cook until the edge of the bottom gets pink, flip.
Cook for another minute.
Serve with soy sauce. | | | | k | | Nakji bokeum (Spicy octopus) Recipe | | | | Ingredients: | 1 octopus or 1 Lb | | | 1/2 onion, slice 1/3 inch thick | | | 2 chilies, slice in a bias | | | 2 green onions, cut in a bias | | | 1 oz carrot or 1/4 carrot, slice thinly | | | 4 pyogo (shittake mushroom), quartered | | | sauce : 1/4 cup gochoojang (Korean chilli paste) | | | 2 tablespoons gochoogaroo (Korean chili powder) | | | 1 tablespoon soy sauce, 1 tablespoon sugar | | | 2 tablespoons sesame oil, 1 tablespoon sesame seeds | | | 2 tablespoons minced garlic | | |  Wash octopus, cut the legs into 3 inches long, open head and take out inside, quarter the head.
Drain well.
Mix all ingredients for sauce
Put everything in, mix with a hand.
Let marinade for 10 minutes.
Heat the pan on a medium high heat, cook octopus for 3-4 minutes or until done.
If the heat is too high it will burn, if too low it will get soggy. | | | | g | | Saengseon jeon (Pan fried fish) Recipe | | | | Ingredients: | 2 pieces cod fillet* | | | salt, pepper, flour | | | 1egg, mixed | | | vegetable oil | | | (*You can use any white flash fish.) | | | Make a thin slice of cod fillet (Just like making a smoked salmon slice).
Salt and pepper to both sides.
Dredge in a flour.
Put in a egg bath.
Drain, pan fry with some vegetable oil until egg coat gets a little bit of color.
Serve with soy sauce. | | | | ji | | Saengtae jiri (Pollack stew with vegetables) Recipe | | | | Ingredients: | 1 fresh pollack, cut into 3 inches, washed, drained | | | 1/4 radish, quartered then sliced thinly | | | 4 pyo go beo seot (shiitake mushroom), halved | | | 1 pack paeng ee beoseot (enoki mushroom), cut bottom | | | 1/4 bunch crown daisy, halved | | | 1 red chili - sliced, 1 green chili - sliced | | | 1 green onion - sliced, 1 tablespoon minced garlic | | | 1/2 teaspoon soy sauce, | | | 10 dried anchovies, salt | | |  Add 8 cups water and anchovies in a pot, bring to a boil, reduce to simmer.
Leave for 10 minutes, skim off the impurity, take out anchovies.
Season lightly with salt and soy sauce.
While the stock is boiling, add radish cook for 2-3 minuted.
Minced garlic goes in, then add fish, bring to a boil, let cook for another minute.
Add mushrooms, green onion and chillies, let simmer for a minute.
Turn off the heat, add crown daisy, serve right away. | | |
Dak jorim (Spicy chicken & potato stew) Recipe | | | | Ingredients: | 2.5 Lb chicken, cut up in pieces | | | 2 large potatoes, cut in chunks | | | 2 carrots, cut into large pieces | | | 1 medium onion, sliced | | | 3 green onions, sliced | | | 2 chillies, sliced | | | | | Marinade chicken: 2 tsp salt, 2 tsp pepper, 1Tsp cheongjoo (sake) | | | | Sauce: | 4 tablespoons gochoogaroo (Korean chili powder) | | | 4 tablespoons gochoojang (Korean chili paste) | | | 2 tablespoons minced garlic | | | 1 tablespoon soy sauce | | | 1 tsp pepper | | |  Wash chicken, drain well.
Marinade in salt, pepper and rice wine for 15 minutes.
Put chicken in a large pan, cover with water, bring to a boil.
(Add enough water to cook all the vegetables later.)
Mix sauce ingredients, pour over the chicken.
Let simmer for about an hour or two until the chicken gets tender.
Add potatoes, carrots, and onion, cook for another 20-30 minutes.
Green onions and chilies added, give another minute to finish. | | | | k | | Dak gal bi (Grilled spicy chicken with vegetables) Recipe | | | | Ingredients: | 2 small chicken ( 2 Cornish hen or 1 regular size chicken) | | | 1 yam - sliced thinly, 3 green onions - sliced | | | 1 onion - sliced, 1/4 cabbage - chop into bite size | | | 1/2 carrot, thinly sliced | | | 2 oz garaeddeok (plain rice cake, oval or tubular shape) | | | | | yang nyeom jang: 4 tablespoons gochoojang (Korean chili paste) | | | 2 tablespoons gochoogaroo (Korean chili powder) | | | 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon sesame oil | | | 1 tablespoon sugar, 1 teaspoon honey, 1/2 teaspoon pepper | | |  Wash, drain, and cut up chicken into pieces.
To cook evenly, give some slits.
Since we cook the chicken with vegetables at the same time,
I find small chicken pieces work better.
Mix ingredients of yang nyeomjang (spice mix).
Marinate chicken briefly (5-10 minutes).
Place one layer of the chicken on a big shallow pan, add vegetables.
Put on a table top grill on a high heat, cook for about 10 minutes with stir.
Reduce heat to low.
Usually vegetables done first, so start eating those.
The flesh of chicken will get opaque when it's done. | | | Tips: It is a fun dish to share with families and friends.
Everybody can participate grilling.
At home, we usually use portable table top burner.
After finish having all meat, if vegetables are left, add cooked rice and pan fry it.
Add salt and pepper if needed. | | | | g | | Gye ran jjim (Baked egg with green onion) Recipe | | | | Ingredients: | 4 eggs, beaten | | | 2 green onions, chopped | | | 1 teaspoon salt | | | 1/4 cup water | | | |  Heat oven to 450F.
Combine all ingredients.
Put in a oven, bake for 10 minutes, reduce heat to 350, bake for 20 minutes
or until the skewer comes out clean. | | | Tips: You can make individual servings with small ramekins.
If you don't have the oven, steam them in a water bath.
This way, the texture of egg is smoother. |
Bulgogi (Grilled marinated Beef) Recip | | | | Ingredients: | 2 lb beef (loin tip steak)*, thin sliced | | | 3 green onions, sliced in a bias | | | 4 button mushrooms, sliced | | | 1/2 onion, thinly sliced | | | 1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup water | | | 2 tbsp sesame oil, 2 tsp pepper | | | 1 tsp sesame seeds, 1-2 tbsp minced garlic | | | 1 tbsp juice of ginger | | | 1/2 onion, grind in a food processor | | | (*Or any parts for grilling) | | |  Have sliced beef very thin.
Combine all ingredients in a big bowl.
Marinade beef and vegetables for at least 30 minutes.
1-2 hours is the best, after more than several hours it will taste too salty.
Grill the beef.
Serve with rice. | | | Tips: Important tip is to use same amount of soy sauce and sugar.
If you do this a day ahead, reduce soy sauce.
And don't forget to put it in a refrigerator.
Ask a butcher to slice the beef very thinly.
Traditionally, bul go ki made with very thin slice of beef.
But store bought beef, rather thick slice works as well.
Or there's a sliced beef just for bul go ki in a Korean grocery.
You can grill this on a table top, with a shallow pan.
Grill with medium high heat and have the juice of beef and vegetables on rice. | | | | j | | Galbi gui (Grilled beef short rib) Recipe | | | | Ingredients: | 16 ribs * | | | 1 cup soy sauce, 3/4 cup sugar, 1/2 cup water | | | 1 Asian pear, chopped ** (or 1/2 Korean pear) | | | 1 onion, chopped | | | 2 tablespoons minced garlic | | | 4 tablespoons sesame oil | | | 1 tablespoon ground pepper | | | 1 tablespoon juice of ginger | | | (*Get ribs from Korean market, it's easy. There are two types of cut.
One is that the rib is wrapped with thinly sliced meat with one side attached to a bone.
The other is 1/3 to 1/4 inch thick meat sliced across the bone, so 3-4 bones are in one piece.) | | | (**Pear acts as a tenderizer, also adds flavor. The best is Korean pear which contains more water and sweet flavor, has soft texture, and it is almost large as a cantaloupe.
If you don't have a access to it, use kiwi, but small amount.) | | |  Wash meat.
Rarely but sometimes you can find tiny bone scraps stick to the meat.
Soak in water for 1 hour, drain.
In a food processor, add chopped onion and pear, puree finely.
Pour out to a large bowl, add remaining ingredients, stir.
Marinate beef for 8-10 hours or overnight.
They cook fairly fast, 2-3 minutes on one side.
Traditionally, it is grilled with a wood charcoal but
certainly you can grill on a gas stove or out door grill. | | | | k | | Gogi jeon (Pan fried beef with egg) Recipe | | | | Ingredients: | 8 oz beef, thin sliced, lean | | | 1 egg, 1/2 cup flour | | | salt, pepper | | | vegetable oil to pan fry | | |  Cut beef into 2x2 size.
If the beef is thick, pound with the back of knife or use meat tenderizer to make paper thin.
Lightly salt and pepper the meat.
Flour the meat, then into a lightly beaten egg.
Put a non-stick pan on a medium heat, pour 2-3 tablespoons oil and add meat.
Cook for a minute for both sides or until gets slight color.
Serve with soy sauce. | | | | y | | Galbi jjim (Beef short rib in sweet soy sauce) Recipe | | | | Ingredients: | 4.5 Ld gal bi (beef short ribs) | | | 1 carrot, peel, cut into 3/4 inch thick | | | 10 chestnuts, peel | | | 3 cups water, 2 cups soy sauce, 1.5 cups sugar | | | 1/2 onion, 1 head garlic | | | 1 piece ginger (1/2 inch) | | | 1 tbsp whole black pepper | | | 2 green onions | | | 1 tbsp chung ju (sake or red wine) | | | 1 tsp ground pepper | | |  Wash ribs, put in a cold water for 1 hour.
Drain, put in a big pot with water, soy sauce, sugar, onion, garlic, ginger, peppers and chung ju.
Stir to melt the sugar.
Bring to a boil, reduce heat to low, cover the lid,
cook for 2-3 hours until the meat falls from the bone.
Add chestnuts and carrots 10-15 minutes before done. | | | | dw | | Dwejigogi pyeonyook (Braised pork) Recipe | | | | Ingredients: | 2 Lb pork belly | | | 6 cloves garlic, peeled | | | 2, 1/4 inch piece ginger, peeled | | | 1 tbsp sesame oil, 1/4 tsp salt | | | 10 pepper corns, 1/2 tsp pepper | | | 1/2 tbsp dwenjang (Korean soy bean paste) | | | 1 tbsp cheong joo (sake) | | | 2 green onions | | | 2 tbsp Saewoojeot (salted small shrimp)* | | | (*Saewoojeot is the small salted shrimp. It is very salty, so just put one or two shrimps on the meat and eat. Salted shrimp goes well with pork and helps to digest the meat. It is often used to make Kimchi as a substitute for salt.) | | | | | Ssam jang: | 4 tbsp dwen jang (Korean bean paste), 1 tbsp gochoojang (Korean chili paste) | | | 3 tbsp sugar, 2 tbsp sesame oil, 1 tbsp minced garlic, 1 tsp sesame seed | | |  Cut the meat into 2-3 inches in lengthwise.
In a pot, add pork and cover with cold water.
Add all ingredients.
Bring to a boil, reduce heat, let simmer for about an hour or an hour and a half.
Take out the meat and let rest for 5-10 minutes.
Slice very thinly.
Serve with Ssam jang and Saewoojeot. | | | Tips: If you think pork belly is too fatty, substitute with boneless shoulder, tenderloin or loin...
But remember, the taste comes from the fat!
And the good thing is you're getting rid of quite amount of fat from braising. |
Kimchi jjigae (Stewed kimchi) Recipe | | | | Ingredients: | 1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced | | | 2 green onions, slice in a bias | | | 1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped | | | 2 tbsp gochoojang (Korean chili paste) | | | 1 tbsp gochoogaroo (Korean chili powder) | | | 2 tbsp minced garlic, 1 tsp soy sauce | | | 3 cups water, salt, pepper | | |  Put a pot on the stove, turn the heat on.
Add pork belly, saute for a minute or so.
Add go choo jang (Korean chili paste) and cook until meat becomes white.
Pour the water, add kim chee.
Bring to a boil, reduce to simmer.
Add soy sauce, go choo ga roo (Korean chili powder), and garlic.
Cook for 20-30 minutes.
Add chilies, green oinons, salt and pepper.
Cook for another minute.
Serve with rice. | | | Tips: Kimchi jjigae is The most popular stew in Korea.
There are many varieties.
You can add beef, tofu, can tuna, vegetables like squash, onion, carrot, etc...
So be creative! | | | | j | | Dwenjang jjigae (Korean bean paste stew with beef and vegetables) Recipe | | | | Ingredients: | 8 oz beef - sliced, | | | 1/2 squash - cut in half, slice 1/2 inch thick | | | 4 oz carrot - sliced, 1/2 onion - sliced | | | 1 medium potato - quartered, then slice 1/2 inch thick | | | 2 green onions - chopped, 2 chilies - sliced | | | 10 oz tofu - cubed | | | 4 tbsp dwenjang (Korean bean paste) | | | 1 tbsp gochoojang (Korean chili paste) | | | 1 tbsp gochoogaroo (Korean chili powder) | | | 1 tbsp minced garlic, 1 tsp sesame oil | | |  In a pot, add sesame oil, saute beef.
Add water, bring to a boil.
Mix around dwenjang (Korean bean paste), gochoojang (Korean chili paste), gochoogaroo (Korean chili powder).
Add minced garlic and potato, cook on a medium-high heat for 5 minutes.
Add rest of the vegetables and tofu.
Cook for another 1-2 minute.
Serve with rice. | | | Tips: "Dwen Jang" is Korean bean paste.
It is similar to Japanese Miso, but has much more deep flavor. | | | | k | | Soondooboo jjigae (Soft tofu stew) Recipe | | | | Ingredients: | 1 pack soon doo boo (soft tofu)* | | | 8 small clams - cleaned, 4 oz pork (or beef) - sliced | | | 1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced | | | 2 green hot chilies - sliced, 2 green onions - sliced | | | 1 egg york, 1 tbsp go choogaroo (Korean chili powder) | | | 1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger | | | 1 tsp soy sauce, 1/2 tsp sesame oil | | | 1 tsp sae woo jeot (salted shrimp)** | | | 3 cups water | | | (*It is in a tube, different from square package soft tofu in a Korean super market.) | | | (**Salt can be used.) | | |  Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.
In a pot, add vegetable oil and saute pork.
Add go choo ga roo (Korean chili powder), keep stir.
Add water and kimchi, bring to a boil.
Scoop in soon doo boo with a spoon.
Reduce heat, add sae woo jeot (salted shrimp).
Add chillies, green onions and clams.
Cook for a minute or so.
Finish with egg york in the center and a dash of sesame oil.
Serve with rice. | | | | y | | Maeun tang (Spicy fish stew) Recipe | | | | Ingredients: | 2 trouts (12-14 inches, Whole)* | | | 1/2 cup radish - thin sliced, 2-3 red chilies - cut in a bias | | | 3 green onions - cut in a bias | | | 3-4 ssookgat (crowndaisy), cut top part, cut into 3 inches | | | 1/4 squash, thin sliced | | | 4-5 minari (Korean parsley), take out leaves, cut into 3 inches | | | 6 tbsp gochoojang (Korean chili paste), 1 tbsp soy sauce | | | 2 tbsp gochoogaroo (Korean chili powder) | | | 3 tbsp minced garlic, 3 tbsp salt | | | 6 cups water | | | (*You can use any white flash fish like cod, halibut and white fish...) | | |  Scale and wash the fish, cut into several pieces.
Put water in a pot, start boiling.
Add go choojang (Korean chili paste), go choogaroo (Korean chili powder), and soy sauce.
Bring to a boil.
Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
Add garlic, fish.
Cook until fish cooked completely and release the flavor.
Salt to taste.
Add green onions and minari (Korean parsley).
Cook for another minute.
Add ssookgat (crown daisy) and turn off the heat.
Serve hot, with some rice. |
Mandoo guk (Korean dumpling soup) Recipe | | | | Ingredients: | 20 dumplings, 4 oz beef, 2 green onions | | | 1/8 tsp soy sauce, 1/8 tsp sesame oil | | | salt, pepper, 6 cups water, 1 egg, mixed | | | 1 sheet seasoned gim (dried seaweed, nori), crushed | | |  Put a pot on a medium heat stove.
When the pot gets hot, saute beef with soy sauce and sesame oil.
Add water, bring to a boil.
Put dumplings in.
Cook for 3-4 minutes just before dumplings cooked completely.
Add green onions.
Season with salt and pepper.
Spread egg, don't stir immediately.
Put in a bowl.
Garnish with kim. | | | | k | | Ddeok guk (Rice cake soup) Recipe | | | | Ingredients: | 1/2 cup ddeokguk ddeok (thin sliced rice cake) | | | 1/4 cup myeolchi (dried anchovy), 6 cups water | | | 2 green onions, chopped, 4 oz beef, thin julienne | | | 1 egg, mixed, 2 sheets seasoned gim (dried seaweed), crushed | | | 1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/8 tsp sugar | | | 1/8 tsp pepper, 1/8 tsp minced garlic, 1/4 tsp salt | | |  Put ddeok gook ddeok (thin sliced rice cake) in a cold water for 30 minutes.
Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic.
Saute beef.
Set aside.
In a pot, add cold water and myeol chi (dried anchovy), bring to a boil, reduce to simmer for 5 minute.
Take out myeol chi (dried anchovy).
Add ddeok gook ddeok (thin sliced rice cake), bring to a boil, reduce heat to medium.
Cook for 10- 15 minutes until tender.
Add green onions.
Pour the egg in a little at a time.
Let the egg set, then stir.
(If you stir right after egg in, the broth gets milky.)
Garnish with sauteed beef and some gim. | | | Tips: Ddeokguk is the traditional New year's day food.
Ddeokguk ddeok is cut from garaeddeok, which is very long tube shape rice cake.
And it symbolizes the longevity. | | | | y | | Yookgaejang (Spicy beef & scallion soup) Recipe | | | | Ingredients: | 1 lb beef (any part for quick cooking), 2 inches julienne | | | 1/2 lb bean sprouts | | | 1/2 cup gosari (packaged fern brake in water), drained | | | 2 green onions, 1 inch bias cut, 3 tbsp Korean chili powder | | | 1 tbsp soy sauce, 2 tbsp garlic, minced | | | 1 tbsp sesame oil, salt, pepper | | | 8 cup water | | |  In a big pot, sauté beef with soy sauce, sesame oil, and chili powder for 4-5 minutes.
Add water and bean sprouts, cover lid and bring to a boil.
Reduce heat to medium low, cook for 20 minutes, add fern brake,
cook for another 20-30 minutes until beef gets tender.
At the last minute add green onions, salt and pepper to taste. | | | Tips: It is a quick version.
If you'd like more flavorful "yookgyejang",
buy beef shank or any part for pot roast and cook in water
with some garlic and ginger to 70% done.
Take out the meat, save the broth, tear meat into small size,
marinate with above chili powder, garlic, soy sauce, salt and pepper.
Put it back to a pot and add bean sprouts, blanched green onions, beaten egg,
blanched fern brake (gosari) and continue to cook. |
Kim bap (Korean style roll) Recipe | | | | Ingredients: | 4 cups bap (cooked rice), 4 sheets kim (seaweed sheet, nori) | | | 2 eggs, 1/2 carrot, 4 long pieces danmooji (pickled yellow radish) | | | 4 oz beef, 8 heads spinach, 2 imitation crab meats (6-7 inches length) | | | 1/2 sheet square eomook (fish cake) | | | beef marinade: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic,
sesame seeds, pepper | | | vinegar sauce: 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil,
1/4 tsp sesame seeds | | | fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil,
1 tbsp sesame seeds | | |  Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.
Beef - marinade for 5 minutes, sauté in a pan.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
Imitation crab meats - cut in half, lengthwise.
Eomook (fried fish paste) - cut into 1/2 inch width long strips.
Boil eomook sauce, cook eomook to absorb liquid.
Cool rice slightly.
Add vinegar sauce, mix well.
On a bamboo stick roller, put kim (nori).
Add rice on 2/3 of kim.
Put each ingredients.
Roll carefully.
Spread sesame oil, sprinkle sesame seeds.
With sharp knife, slice 1/2 inch thick. | | | | j | | Jeonbok jook (Rice porridge with abalone) Recipe | | | | Ingredients: | 1 cup rice | | | 4 abalones | | | 3 tablespoon sesame oil | | | soy sauce | | |  Wash rice, soak in water for 30 minutes, drain.
Insert the knife on the bottom of abalone, slice out carefully.
You can use black gall bladder attached to the outside of abalone.
It tastes bitter, so I prefer remove it, but it is very nutritious.
Slice thinly, then cut into very small pieces.
Heat pan, add abalone and sesame oil, sauté for 2-3 minutes.
Add rice, cover with 7 cups of water, stir and make sure nothing sticks to the bottom.
Bring to a boil, reduce to simmer, don't stir too much.
Stirring makes the porridge gummy, so leave as it is until the rice absorbs most of the water.
It will take about an hour to finish the porridge.
Stir if the rice sticks to the bottom.
Add more water if needed until rice loose it's shape and get mush.
Serve with soy sauce. | | | | k | | Kimchi bokeum bap (Kimchi fried rice) Recipe | | | | Ingredients: | 1/2 cup Kimchi (pickled nappa cabbage), cut into small pieces, squeezed | | | 1 cup cooked rice, 2 green onions | | | 1 slice ham (any kind of ham or sausage works) | | | 4 tbsp vegetable oil, 1 tsp sesame seeds | | | salt, pepper | | |  Heat the pan, add oil.
Put kimchi in, fry until translucent.
Add ham and rice, keep stir.
When all ingredients are well mixed, finish with sesame seeds.
Salt and pepper to taste. |
Bap (Boiled Rice) Recipe | | | | Ingredients: | 1 cup rice | | | 1.3 cup water | | | Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Add water and cook. | | | Tips: When you add water,
measure rice level by sticking your finger to rice
and pour the same amount of water. | | | | p | | Paht bap (Red bean rice) Recipe | | | | Ingredients: | 1 cup rice | | | 3 tbsp red bean | | | 1.2 cup water | | | Wash red bean and put in a pot with water and cook to soften.
Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Put red bean on top.
Add water and cook. | | | | g | | Kongnamoool bap (Rice with soy bean sprouts) Recipe | | | | Ingredients: | 1 cup rice | | | a handful of bean sprouts | | | 1.2 cup water | | | sauce: 4 tbsp soy sauce, 1 tbsp sesame oil,1 tsp minced garlic, green onion (chopped),
sesame seed | | | Wash bean sprouts and cook in water with some salt until soften.
Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Add water and cook.
Put bean sprouts on top of rice and serve with sauce. | | | | b | | Bibim bap (Beef & mixed vegetable bowl) Recipe | | | | Ingredients: | 3 cups rice, a handful of soy bean sprouts | | | 4 dried shiitake mushrooms, 1 zucchini, sliced 1/4 inch thick | | | 1/2 cup go sa ri (packaged fernbrake in water) | | | 1/2 cup mu (Korean radish), julienne | | | 4 oz beef, thinly sliced, 1/4 cup carrot, julienne, 1/2 onion, sliced | | | 4 tbsp gochujang (Korean chili paste), 4 eggs | | | sesame oil, vegetable oil for sautéing | | | | | soy bean sprouts seasoning: 1 tbsp sesame oil, 1/4 tsp gochugaru (Korean chili powder) | | 1/2 tsp salt, 1/4 tsp sesame seeds, a pinch of sugar | | | | shiitake mushrooms seasoning: 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1/4 tsp sugar | | | | zucchini seasoning: 1 tsp sugar, 1 tsp salt, 1 tsp sesame oil, 1/4 tsp minced garlic, 1/4 cup water | | | | fernbrake seasoning: 2 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp soy sauce | | 1 tsp salt, 1/2 tsp sesame seeds | | | | radish seasoning: 1 tsp sugar, 1 tsp salt, 1 tsp sesame oil, 1/4 tsp minced garlic, 1/4 cup water | | | | beef seasoning: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic | | pinch of pepper | | | Wash rice until the water comes out clean.
Add 3.5 cups of water, cook rice in a rice cooker.
Or cook in a pot on a high heat until the water is absorbed.
Reduce heat to very low, cover with a lid, cook for another 15-20 minutes.
Turn the heat off, leave for 10-15 minutes with a lid on.
Marinate beef with seasonings.
Soy bean sprouts -
Wash and add to a pot, pour 1/2 cup water and a pinch of salt, cover the lid.
Bring to a boil, reduce heat to low, cook for 5-7 minutes.
Don't peek it, if they smell like cooked beans, they're done.
Pour into a colander, let cool for a while.
Add seasonings, mix.
Shiitake mushrooms -
Dried ones need to be reconstituted, add warm water, leave until softened.
Wash, squeeze out water, slice thinly.
Add to a pan with seasonings, saute briefly.
Zucchini -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 2-3 minutes.
Open the lid, let cool.
Fernbrake -
Drain the water, add oil to a pan, saute with seasonings.
Add sesame seeds at the last minute.
Let cool.
Radish -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 4-5 minutes.
Open the lid, let cool.
Onion -
Saute with some salt.
Carrot -
Saute with some salt.
Saute beef on a high heat.
To assemble the bowl -
Put rice on a bottom, arrange vegetables around.
Add egg york (or sunny side up, or just fried) on top.
Serve with go chu jang and sesame oil. | | | Tips: You can use any vegetables such as spinach, bean sprouts, or mushrooms (oyster, enoki).
Blanch mushrooms, squeeze, add some sesame oil, salt and sesame seeds |
Bindaeddeok (Mung bean pancake) recipe | | | | Ingredients: | 14 oz nok doo (mung beans) |  | | | 1 medium onion, thin sliced | | | 1/2 carrot, thin julienne | | | 3 green onions, cut in a bias | | | 1/8 lb beef, thin julienne | | | 1/2 cup kimchi, cut into strips* | | | 1/4 cup bean sprout, blanched, roughly chopped | | | 2 tbsp salt | | | (*You can substitute to blanched napa cabbage) | | | Wash mung beans and soak in cold water for 3 hours.
Get rid of outer shell by rubbing them with hands.
Wash again.
Put them in a food processor with a little water and grind to fairly fine paste.
In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi.
Add mung bean paste and salt.
In a non-stick pan, add vegetable oil.
Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once.
Serve with soy sauce (with some chopped green onion). | | | Tips: When you grind mung beans, try to lose water as much as possible.
It is better to add more water after mixing all ingredients
if the batter is too thick, but you can not go back!
You can drain the bean, put 2-3 ladle in to a processor,
add 1/2 ladle of water(or a little more).
Make a pancake less than 1/2 inch thick. | | | | j | | Jjinmandu (Steamed dumpling) recipe | | | | Ingredients: | 4 packs wanton skin (rounds), 1 lb ground beef |  | | | 1 cup kimchi*, 1 bunch bu chu (Korean chives)** | | | 1/2 onion, finely chopped, 3 green onions, finely chopped | | | 3 tbsp minced garlic, 2 tbsp soy sauce | | | 2 tbsp sesame oil, 1 tbsp sugar, 1 tbsp salt | | | 2 tsp ground pepper, 1 tsp juice of ginger | | | 1 egg, beaten (to seal wanton skin) | | | cho kan jang (soy sauce with rice vinegar) | | | 4 tbsp soy sauce, 2 tbsp rice vinegar | | | 1 tsp gochugaru (Korean chili powder)- optional | | | (*You can substitute kim chi with blanched nappa cabbage.) | | | (**Korean chives - They are strong in flavor, a bit tough in texture.) | | | Wash kimchi lightly to get rid of spicyness and squeeze the water out.
(or if you like it hot, don't wash it.)
Chop finely.
Wash chives, grain, chop into 1/8 inch pieces.
In a large bowl, add everything, mix well to combine.
Put some egg around the wanton skin, take about 1/2 tbsp of filling
and fold into a half moon shape.
Make some ruffles.
Boil a big pot of water, add man du, bring to a boil, reduce to medium heat.
Cook for 3-4 minutes until translucent.
Drain, serve with cho kan jang (soy sauce with rice vinegar). | | | Tips: Mandu recipe is very forgiving.
You can add blanched bean sprouts, chopped zucchini and mushrooms etc...
If you like pork, chicken or turkey instead, use them.
Some people don't like ginger pieces in dumplings,
the juice of ginger blends much better with the rest of the ingredients.
You can use finely chopped ginger if you like. | | | | g | | Goojeolpan (Crepes with eight stuffing) recipe | | | | Ingredients: | 1/3 lb beef, very thin strips |  | | | 1/2 cucumber, 1/2 carrot, thin juliennes | | | 1/3 lb bamboo shoot, thin juliennes | | | 6-7 shiitake mushroom, thin sliced | | | 4 oz seok ee mushroom, thin sliced | | | 3 eggs, flour, salt, pepper, sesame seed oil | | | | Beef marinate: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, 1/2 tsp minced garlic | | | | Shiitake marinate: 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp sugar | | | | Gyeoja sauce: 2 tbsp Korean mustard powder, 1 tbsp water, 1 tbsp venegar, 1/2 tbsp sugar | | | | kan jang sauce: 2 tbsp soy sauce, 1 tsp venegar, 1 tsp wasabi | | | Marinate beef, shiitake mushroom and sauté in a pan.
Cut cucumber into 1.5 inch length.
We need thin julienne of out side green part of cucumber.
Use knife, peel outside of cucumber1/8 inch thick. -- this is a tricky part, be careful with your hands! Then, make julienne out if it.
Saute in a pan with a little bit of salt.
Saute mushrooms, carrot and bamboo shoot separately with some salt.
Separate eggs, add salt and make "Ji Dan" (thin crepe).
Cut into 1.5 inch length very thin strips.
Combine flour, salt, water and make very light batter.
In a non-stick pan, put 1 tbsp vegetable oil and wipe out slightly with a paper towel.
Pour 1 small ladle of batter, and make very thin wrapper -- flip once.
There are special serving plate for this dish in Korea.
But you can arrange them in a big plate and leave center for wrapper.
Serve with gyeoja sauce and kanjang sauce. | | | Tips: These wrappers are hard to handle.
They are easy to break, stick together, and not taste good if made thick.
So be patient and do some practice, and do not overlap until they cooled completely!
You can substitute with very thinly sliced radish.
Pickle it a day ahead in the same amount of rice vinegar and sugar (add some salt).
Drain it.
You don't have to prepare all eight stuffing.
My simple version is onion, squash, cucumber and carrot.
This dish can be vegetarian menu by simply taking out beef. |
Pajeon (Green Onion Pancake) recipe |
Tips: Make a pancake as thin as possible. It tastes much better!
In a non stick pan, add oil and saute vegetables.
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