TteokBokKi

RECIPE INGREDIENTS

10 oz garaetteok ⅓ onion 1-2 stalk(s) carrots 1 tsp of gochujang or more, depending on how spicy you want the dish to be 1 tsp sugar 1 green onion 1 tsp garlic Sesame seeds

COOKING DIRECTIONS

For preparation, make sure the garaetuk is soft and chewy for cooking. Cut the onion and carrot into widths of ½ inch and lengths of 1 inch. Mix the ketchup and hot pepper paste in a pot, then boil it with added sugar, lastly sprinkle in some sesame seeds. Pour oil into a pan with garlic and green onions then fry the onions, carrots, and cabbage. When the vegetables are lightly fried, put the garaetuk with the mixed sauce for 5-8 minutes. Serve hot.

Yang Jang Pi

RECIPE INGREDIENTS: SAUCE

⅓ cup water 2 tbsp sugar 1 tsp salt 3 tbsp vinegar ½ tbsp soy sauce 2 tbsp yellow wasabi 1 tsp peanut butter

RECIPE INGREDIENTS

1 cup flat, wide rice noodles ½ cup pork or beef, thinly sliced ½ cup squid, mantle only ½ cup sea cucumber (optional) ¼ cup salted jellyfish (optional) 6-8 medium to jumbo-sized shrimps, peeled and de-veined 4-5 imitation crab meat sticks 4 egg ½ cucumber ½ carrot ½ onion 1 tsp ginger ½ cup shitake mushroom 1 tbsp soy sauce 2 tbsp sesame oil 2 tsp cooking wine 4 tbsp cooking or olive oil ½ tsp garlic, minced Salt and pepper to taste

COOKING DIRECTIONS: SERVING 4

As an optional step, soak salted jellyfish in cold water for 1 hour. Drain and set aside. Make hot mustard sauce by mixing all ingredients together until it turns completely liquid. Strain any tiny bits and pieces left over from wasabi and/or peanut butter. Refrigerate. Peel, de-vein shrimps, and rinse under cold running water Clean squid and cut into bite-size pieces. As an optional step, clean sea cucumber and cut into bite-size pieces. Boil water in pot and cook shrimp for approximately 1 minute to 90 seconds, depending on size. Feel free to use a mini strainer. Slice in half and set aside. Boil squid for approximately 1 minute in same boiling water. Rinse once more in cold water and drain. Set aside. As an optional step, boil sea cucumber for approximately 2-3 minutes in same boiling water. Rinse once more in cold water and drain. Set aside. Julienne cut cucumbers, and carrots. Carefully tear imitation crab meats into thinner strips. Separate egg yolks and whites. Pan-fry yolk only in low heat. Discard egg whites or feel free to include them but pan fried separately. Spreading egg contents wide around pan is best. Once both sides are cooked, julienne cut. In a large serving plate, neatly arrange prepared vegetables and seafood around a plate much like in the picture above. Once complete, refrigerate for 30 minutes for optimal taste. Boil water in pot and cook noodles for 4-5 minutes. Drain and cool. Thinly slice onion and mushrooms. Mince ginger and garlic. Add oil to frying pan and sauté beef or pork in high heat for 3-4 minutes. Add noodles, onions, mushrooms, ginger, garlic, soy sauce, sesame oil, and cooking wine. Stir-fry for additional 2-3 minutes. Sprinkle salt and pepper to meet taste. Take out vegetable plate out of the fridge and place sautéed ingredients in the middle. Pour hot mustard based sauce over right before serving. Add less to control spiciness. Mix and toss all ingredients together.

Shin Ramyun Recipe

REcipe ingredients

Noodle: Wheat flour, palm oil, modified potato starch, salt. Powdered soup: salt, glucose, garlic, monosodium glutamate, sugar. Vegetable flake: dried carrot, dried green onion, and dried seaweed.

Cooking Directions

Boil 2 ¾ cup of water in a pot. Put the noodle and 2 soup bases all together. Cover & let it simmer for additional 4-5 minutes. For improved taste, feel free to add kimchi, green onion, egg, spam or anything else that sounds appealing!

Japchae Recipe

Ingredients

• 4 T canola oil or vegetable oil
• 5-6 oz beef stew meat, cut into thin strips
• 1 large or 2 small carrot, julienned (approx 1 C)
• 1 onion, sliced thin
• 1 bunch spinach
• 10 oz Korean glass noodles/cellophane noodles (당면 Dangmyeon)
  • about 2/3 of a 500 g/17 oz package
• 1 C fresh or 1/2 dried wood ear mushroom (목이버섯 mokibeoseot)
  • substitution/addition – dried shitake or oyster mushrooms

Beef marinade

• 2 1/2 tsp soy sauce
• 1 1/2 ~ 2 tsp sugar
• 1 tsp sesame oil
• 1 tsp rice cooking wine
• 1/2 tsp garlic powder (or 1/4 tsp fresh chopped garlic)

Seasoning for the Dangmyeon  (Glass Noodles) – for 8 C cooked

• 4 T soy sauce
• 2 T sugar
• 3 T sesame oil 
• 1. Cut beef into thin strips, against the grain. If you want an easy way out, you can also use bulgogi meat cut into smaller pieces.
  2. Mix the beef marinade in a bowl big enough to hold the beef. Add the beef, massage it with your hands and let it sit for a few minutes while you prepare the vegetables. I used garlic powder here because the garlic flavor doesn’t need to be very strong in this dish but you can certainly use fresh garlic if you prefer.
  3. Boil 8-10 C of water in a pot and cook the dangmyeonaccording to package instructions(e.g.6 min) or until the noodles become clear and is soft all the way to the center of the noodle. More water is better than too little since the glass noodles soak quite a bit of water.
  4. Once the noodles are cooked, rinse in cold water and drain. While noodles are still warm, season them with soy sauce, sugar and sesame oil. Cut the noodles with scissors a few times so they are easier to eat. Coating the noodles with oil will keep the noodles from sticking together.
  5.Wash the spinach. Boil another pot of salted water (6 C or so + 1 tsp salt) and quickly blanch them. Do not cook the spinach more than 1 minute. Spinach should be still a bit chewy and not too mushy. Shock the cooked spinach in cold or ice water to stop the cooking process.
  Drain the water and squeeze out any excess water from the spinach by squeezing them gently in your hand.
  6. Season the blanched spinach with some salt (1 tsp) and sesame oil (1 tsp). Set aside.
  7. If using dried mushrooms: soak them in some warm water for 10 min or so until they are fully hydrated.
  8. Clean the fresh or rehydrated mushrooms by rubbing each mushroom under cold running water. Sometimes dirt/sand are buried in the mushroom (especially the part that’s a bit bumpy like a towel) so make sure all the dirt is washed off. You can also cut off the ends that has the dirt.
  Cut mushrooms into 1/3 to 1/2 in wide strips. If using shitake mushrooms, slice them into 1/4 in thick slices. Set aside.
  9. Julienne carrots and onions and set aside.
  
  
  10. Saute each of the ingredients separately and let them cool. You can save yourself the trouble of washing more pans by using one frying pan and sauteing ingredients one by one in the following order: onions -> carrots -> mushrooms -> beef. Just wipe off any excess oil and crumbs with a paper towel after cooking each ingredient and you should be good to go!
  10.1  Add 1 T oil in frying pan on medium heat. Add onions and sprinkle a pinch of salt. Saute until onions become transparent but not brown.
  10.2 Add 1 T oil in frying pan on medium heat. Add carrots and a pinch of salt. Saute carrots until they are soft and tender.
  10.3 Add 1 T oil in frying pan on medium heat. Add mushrooms and a pinch of salt. Saute for 3 mins or so and the mushrooms should be done.
  10.4 Add 1/2 T oil in frying pan on medium-high heat. Saute the beef until they are fully cooked. If there are any extra juices in the pan, cook a little more until it’s evaporated.
  11. Transfer each of the onions, carrots, mushrooms and beef to a plate and let them cool
  12. It’s time to put everything together! Add all the cooked vegetables and beef to the noodles and mix them altogether. Sprinkle some toasted sesame seeds. Taste some noodles with the vegetables and the beef. Adjust the seasoning with more soy sauce and sugar as needed. Unless you like things less salty and sweet, it will taste better if you add more soy sauce, (2 tsp ~ 1 T),  sugar (2 tsp ~ 1 T)  and a dash of sesame oil and black pepper as the final finishing touch.
  
  
  
  
  

Bulgogi Recipe

Ingredients:
- 2 pounds thinly sliced rib eye or sirloin
- 2 Tbsp. lard/bacon fat or tallow

MARINADE:
- 2/3 cup coconut aminos
- 2 Tbsp. sesame oil
- 5 cloves of garlic, pressed
- 2 Tbsp. raw honey
- 4 green onion, chopped
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt

Equipment:
- Chopping knife
- Cutting board
- Garlic press
- Resealable plastic bag
- Frying pan
- Tongs

Directions:
1. Mix marinade ingredients together in a bowl until well combined.
2. Add meat and marinade to resealable plastic bag, massage marinade into the meat and place in fridge for 2-4 hours.
3. Heat lard/bacon fat or tallow in frying pan over medium high heat. Using cooking tongs, place slices of beef in a single layer in the pan and cook for 1 minute on each side. Transfer cooked slices to serving plate and begin cooking the next batch. Repeat until all meat is cooked.
4. Serve!

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Kimchi Recipes
















Recipe Ingredients

Head of Napa cabbage - about one pound ¼-⅓ cup red chili pepper flakes 1 tbsp minced garlic 1 tbsp minced ginger 3-4 green onions, sliced 2 tablespoons anchovy or fish sauce (optional) ½ yellow onion ½ ripe apple ½ ripe Korean pear Sea salt Water

Cooking Directions 

Separate cabbage leaves and chop into bite-size pieces. Dissolve a quarter cup of sea salt in a bowl of warm water then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours. Give cabbage a good rinse to remove excess salt then transfer cabbage to a large bowl. Combine a quarter cup of fine red chili pepper flakes with warm water, stir gently with a spoon to create a red chili paste, then transfer chili paste to cabbage. Add minced garlic, minced ginger, green onions, and fish sauce. Blend yellow onion, apple, and pear with one cup of water, then add this natural sweetener to the cabbage. Put on a pair of plastic gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chili paste. Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well - this liquid will become kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle. Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kimchi to sit at room temperature for at least 24 hours. Refrigerate and take out portions as needed. The refrigerated kimchi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.

Mi Yeok Guk (Seawed Soup)

Recipe Ingredients

1 - 1½ ounce package dried seaweed ¼ pound beef top sirloin, minced 1 tbsp sesame oil 2 tbsp soy sauce 1 tsp salt 6 cups water 2 cloves minced garlic Ground black pepper & salt to taste

Cooking Directions

Soak seaweed in cold water for approximately 5 minutes until it becomes soft. Drain and rinse seaweed in cold running water couple of more times. Then cut into 2 inch pieces and set aside. Heat a cooking pot over medium heat and add sesame oil, soy sauce, minced beef, garlic, and salt. Stir and cook for 1 minute. Add seaweed and stir occasionally for another minute. Pour water, cover pot and bring to a boil. Reduce heat and simmer for 20 minutes. Season to taste with ground black pepper and/or salt. Serve in individual bowl and with steamed rice.

Gimbap Recipes

Ingredients:

• Dried seaweed (nori)- 4 sheets
• 2 cups cooked rice
• 2 tsp sesame oil
• 2 tsp salt
• TRADITIONAL FILLINGS
• 1 carrot, julienned
• cucumber, cut into long strips
• 2 eggs
• beef (bulgogi)
• 1/2 pound of spinach, parboiled
• pickled radish, cut into strips
• imitation crab (optional)
• fishcake (optional)
• ALTERNATE POPULAR FILLING SUGGESTIONS:
• smoked salmon and cream cheese
• kimchi and cheese
• spam, mayo, and veggies
• ham and cheese
• tuna salad with romaine lettuce and cheese
• fresh or seasoned vegetables for vegetarians

Preparation:

1. When rice is almost cooled, mix with sesame oil and salt.
   
2. Stir fry carrots briefly with a dash of salt.
   
3. Stir fry cucumber with a dash of salt.
   
4. Whisk eggs until evenly yellow and fry into flat omelet.
   
5. Cut cooked egg into long strips.
   
6. Cook bulgogi according to recipe directions.
   
7. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
   
8. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
   
9. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
   
10. Lay the other fillings down on top.
    
11. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
    
12. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
    
13. Spread a tiny dab of water along the top seam to hold the roll together.
    
14. Set aside and continue with other seaweed sheets.
    
15. Cut each roll into 7-8 pieces.

Bimbimbap Recipes

Ingredients

• Steamed white rice
• Bulgogi, recipe follows
• 1 carrot, julienned
• Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
• Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
• 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
• 1 egg, cooked over easy
• 1 tablespoon sesame seeds
• 1 tablespoon dark sesame oil
• Soy sauce, to taste
• Gochuchang Paste, recipe follows

Directions

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.

Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.

When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.

Korean Fried Chicken Wings

Makes about 2 dozen wings

For the brine (optional)
1 lemon, washed and halved
4 1/2-inch piece fresh ginger, unpeeled and roughly chopped
2 tablespoons honey
4 cloves garlic, unpeeled
1 tablespoon black peppercorns
1/4 cup fine sea salt
8 cups water

For the chicken
3 lbs chicken wings
5 cloves garlic, peeled
1 ½-inch piece fresh ginger, peeled
3 tablespoons soy sauce
3 tablespoons gochujang (Korean chili paste, see Recipe Notes)
1 ½ tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
Canola or peanut oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1 1/3 cups water

Make the optional brine: In a large pot, mix all the brine ingredients. Bring to a boil. Boil for one minute, stirring to dissolve the salt. Remove from the heat, pour into a covered container and refrigerate until cool.

Prep the chicken wings by cutting them apart at the joints. Discard the tips (or save for chicken stock). If brining, place the chicken in a large container and cover with cooled brine. Let sit in the refrigerator for 12-24 hours.

Make the sauce: In a mini food chopper or by hand, finely mince the ginger and garlic. Put the ginger, garlic and remaining sauce ingredients in a small pot. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce is slightly thickened. Set aside.

In a large, deep pot, pour oil to a depth of two inches and heat to 350°F. Set one or two cooling racks over a large baking sheet and keep near the pot.

Mix the flour and cornstarch in a medium bowl. If chicken was not brined, add a large pinch of salt and few grinds of pepper to the mixture. Add the water and whisk until smooth. Working in batches, dip chicken in batter. Fry until golden, about 5-7 minutes. Remove chicken pieces to a rack over the baking sheet. Repeat with remaining chicken pieces, adjusting the oil temperature to maintain a steady 350°F. Fry chicken a second time until a deep reddish-brown, about 4-6 minutes. Let chicken rest a few minutes, until cool enough to handle. With a small spoon or brush, spread about 2 teaspoons of sauce over each piece of chicken. Serve hot or at room temperature.

Recipe Notes:
• Gochujang is Korean fermented chili paste. It cannot be substituted for in this recipe, so look for it in Asian markets or buy it online. (You can purchase it on Amazon here.)

• You can vary the level of heat in the wings by using more or less gochujang while making the sauce.

• You can use either whole chicken wings or drummettes for this recipe. Whole wings require a little more work since they need to be cut into pieces, but I prefer their skin-to-meat ratio. Drummettes are meatier, but less crisp.