THE KOREAN CUISINE RECIPES
РЕЦЕПТЫ КОРЕЙСКОЙ КУХНИ
The Embassy of the
Republic of Korea
in Turkmenistan
갈비 Grilled Beef Short Ribs………..
……….……-1-
고추장 Korean Chili Pepper
Paste………...-2-
김밥 Rice rolled in dried laver ………..……….…..-3-
김치 Fermented Chili Pepper Cabbage ………..……..
………...-4-
김치볶음밥 Kimchi Fried Rice……….
………....……-5-
김치찌개 Fermented Chili Pepper Cabbage
Soup………..-6-
냉면 Buckwheat Noodle……...……….
………..……-7-
닭볶음탕 Spicy Braised Chicken with Potatoes………….………..
…– 8-
된장 Korean Soybean Paste………..
………....-9-
된장찌개 Bean Paste Stew with Beef and
Vegetables…………...-10-
두부김치 Tofu with
Kimchi………...-11-
떡볶이 Hot Spicy Rice Cake with Vegetables………..-12-
불고기 Grilled Marinated Beef……….………….….
…....….-13-
비빔밥 Beef &Mixed Vegetable Rice ………..……….…….
…..…..-14-
삼겹살 Grilled Pork Strips………..……….
……..…...-15-
삼계탕 Chicken Soup with Ginseng ………..….
….-16-
순대 Korean Pork Sausage………..……….
…………...…....-17-
육개장 Hot shredded beef soup………..
……….…-18-
잡채 Noodle with Beef and Vegetable ……….
………..…-19-
해물파전 Korean-Style Pancake ………..
………....-20-
Index
Grilled Beef Short Ribs
갈비
Galbi is a Korean meat dish made from beef short ribs. The ribs are mari- nated in a sauce made from fruit juice (generally Asian pear juice), rice wine, soy sauce, garlic, sesame seed oil and sugar. Most recipes contain these basic ingredients, although many variations exist, including varia- tions from clear marinades to spicier marinades.
The meat itself is often cut in the L.A. rib style, which is basically a rack of ribs cut in thin slices across the bones. This makes eating the galbi with chopsticks or with fingers easier. Galbi is usually available in most Korean restaurants but it is generally served in restaurants that specialize in galbi and the meat is cooked on an in-table BBQ.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. Galbi itself means rib in Korean and there are many dishes that incorporate galbi, including soups and stews.
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 tbsp minced garlic
4 tbsp sesame oil
1 tbsp ground pepper
1 tbsp juice of ginger
Cooking Directions
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 min- utes on one side.
Traditionally, it is grilled with a wood charcoal but certainly you can grill on a gas stove or out door grill.
Korean Chili Pepper Paste
고추장
Kochujang is a popular
Korean condiment
(chili pepper paste)
made from glutinous
rice powder mixed
with both powdered, fermented soybeans and red pep- pers. It is used in various Korean stews &soups and also used to marinade meat. It can also be eaten as a dip when eating vegetables, similar to the way dwen- jang is used as a dipping sauce.
It is widely included in ssam (vegetable leaf wrap) while eating hweh as well as to wrap galbi, bulgogi, or samgyupsal. Lastly, having kochujang alone can get quite hot &spicy in taste and also, thick in composition.
Kochujang is usually purchased in jars already prepared
at Asian supermarkets, and is an essential staple of the
Korean kitchen. By adding a few more ingredients to
the already prepared paste, a more tasty sauce called
ssamjang can be served as a dip or dressing.
Rice rolled in dried laver김밥
Gimbap is considered one of the most popular and nutritious Korean meal. It consists of rice and strips of vegetables, egg, and meat, rolled in laver (dried seaweed) and sliced. This is a popular snack or lunch with its ingredients being very variable. Popular ones include bulgogi, spinach, pickled radish, and eggs.
Gimbap, at first glance, often resembles Japanese maki or a sushi roll. How- ever, there are a few differences between the Japanese sushi roll and the Ko- rean-style gimbap.
The main difference is that Japanese sushi rolls are rather minimal in ingredi- ents. Sushi rolls usually consists of just tuna or salmon within the roll whereas gimbap contains a variety of ingredients (vegetables and meat). Also, while the Japanese use raw fish (sashimi) in their sushi rolls, Korean gimbap do not con- tain any raw fish. Lastly, Japanese sushi are often dipped in wasabi while gim- bap usually has sesame oil.
Korean 101: "Gim" refers to the sheets of dried seaweed, and "bop" is the Ko- rean word for cooked rice.
1 bunch spinach, steamed
2 carrots, cut in long thin strips
1 yellow pickled radish, cut in long thin strips
2 tablespoon vinegar
1 tablespoon sugar
1 piece thick sliced ham or Spam, cut in long thin strips and fried
1 egg, fried like omelet and cut in long thin strips
3 cups cooked rice
1 tablespoon sesame seeds
2 teaspoons sesame oil
1 package roasted seaweed sheets
Recipe Ingredients Cooking Directions
Stir fry the carrot with salt and pepper.
Mix the radish with vinegar and sugar.
Mix the rice with the sesame seeds and sesame oil.
Place one seaweed sheet on a bamboo sheet. Put rice on half of the sheet and add 2 pieces of spinach, 1 carrot strip, 1 radish strip, 1 ham strip, 1 egg strip on top of rice. Roll in a log and squeeze tight. Use some rice to stick the sea- weed together to keep it rolled.
Place a little sesame oil in your hands and rub it on the seaweed roll.
Put a little sesame oil on knife to cut roll.
Fermented Chili Pepper Cabbage
김치Kimchi is a traditional Korean dish
consisting of fermented chili peppers and vegetables, usually based on
cabbage. Kimchi may have originally meant "steeped/
submerged vegetable."
It is suspected that the name kimchi originated from shimchae
(salting of vegetable) which went through some phonetic changes:
shimchae >dimchae >kimchae >kimchi.
Common ingredients include Chinese cabbage, radish, garlic, red pep- per, spring onion, ginger, salt, and sugar. While Kimchi is generally iden- tified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce, several types of kimchi exists, including regional and seasonal variations. There are variants, in- cluding kaktugi, based on radish and containing no cabbage.
Kimchi has been cited by Health Magazine as one of the world's five
"healthiest foods", with the claim that it is rich in vitamins, aids diges- tion, and may even prevent cancer. The health properties of kimchi are due to a variety of factors. It is usually made with cabbage, onions, and garlic, all of which have well-known health benefits. Kinchi also has ac- tive and beneficial bacterial cultures, like yogurt. Lastly, kimchi contains liberal quantities of hot pepper, which has been suggested to have
health benefits as well.
The best tasting kimchi is stored in room temperature for an average of six months to reach its full flavor. It is a popular side dish but is also of- ten used as an ingredient in cooking other popular Korean dishes, in- cluding kimchi chigae (kimchi soup) and kimchi bokum bop (kimchi fried rice).
Fun fact: Like the McDonald’s University of Hamburgers in Illinois, US, there are many Kimchi Research Institute (KRI) located in National Uni- versities, South Korea.
Kimchi Fried Rice 김치볶음밥
Kimchi Bokumbop is a popular restaurant or home prepared dish that is very simple but yet delicious in taste. It can consist of various choices in meat and chopped kim- chi, which is then sauteed together along with other vegetables such as onions, gar- lic and green onions.
A dash or more of soy sauce as well as sesame oil are added for seasoning, in addi- tion to kimchi "juice” leftover in the jar. Lastly, an egg is cooked sunny side up to be placed on top of the final dish for taste and decoration.
2 cup of cooked rice
1/2 cup of kimchi with liquid (pickled fermented vegetables) 50g of minced pork or ground beef
2 roots of green onion 1 tbsp soy sauce
1/4 onion
1 clove of garlic 1 egg
Vegetable or olive oil Salt &pepper
Usually at home, it's a way to use up kimchi before it gets too ripe to eat, in which case, it can also be used to prepare kimchi chigae. In Korean, "bokum" means sauteed or fried and "bop" translates into steamed rice. So essentially, kimchi
bokumbop is fried rice with kimchi, and yes, all those stories about Asian restaurants - today's leftover rice is tomorrow's fried rice - is true and totally applies here. There can be infinite variations of this bokumbop dish where beef can be substituted with little bits of galbi, bacon, spam, or even tofu.
Recipe Ingredients (Yield: 2 Servings) Cooking Directions
Cook rice as directed in a rice cooker or in a pot.
Chop kimchi into small pieces. Save kimchi liquid to add to rice, if desired.
Dice and mince green onions, onions, and garlic.
Season the minced pork or beef with soy sauce, minced garlic and powdered pepper.
Saute the pork (or other substitutes) with vegetable or olive oil in frying pan.
When the pork is cooked, add chopped onions, kimchi and cook for 5 minutes.
Add minced garlic and green onion. Cook a little more and turn off the heat.
Add cooked rice and mix all ingredients well.
Add 1-2 tbsp of sesame oil and re-heat again.
Add salt and pepper to meet taste.
Cook egg sunny side up (or scrambled).
Put rice on a dish and place a fried egg sunny side up on top.
Fermented Chili Pepper Cabbage Soup
김치찌개Kimchi Chigae is a very popular soup made with kimchi and kochu-
jang. It is normally served in a stone pot and still boiling when served on the table. It contains kimchi as well as other ingredients such as green onion, onion, tofu, and beef as well as some seafood.The specific ingredients, aside from kimchi, vary widely. Typically kimchi chigae is eaten with a bowl of rice.
Recipe Ingredients
1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced (un- cooked bacon can be used as a substitute)
2 green onions, slice in a bias 1/2 pack dooboo (tofu)
2 kochu (hot green chili), chopped 2 tbsp kochujang (Korean chili paste)
1 tbsp kochukaru (Korean pepper powder) 2 tbsp minced garlic, 1 tsp soy sauce
3 cups water, salt, pepper
Cooking Directions
Place a pot on the stove, turn the heat on. Add pork belly (or bacon), saute for a minute or so.
Add kochujang and cook until meat becomes white.
Pour the water, add kimchi. Bring to a boil, reduce to simmer.
Add soy sauce, kochukaru, and garlic. Cook for 20-30 minutes.
Add chilies, green onions, salt and pepper. Cook for another minute.
Serve with rice.
Buckwheat Noodle
냉면Naeng Myun literally means "cold noodles” and it is one of Koreans fa- vorite dishes during the summer. It consists of thin noodles typically made from arrowroot or buckwheat flour, and is served in a large bowl with a tangy iced broth. It is garnished with sliced beef or pork, a boiled half egg, slices of Asian pear, and sliced cucumber, sprinkled with
chopped scallions and sesame seeds.
Two main varieties of naeng myun exist: mul-naeng myun and bibim- naeng myun. The former variety is served as a cold soup with the noo- dles contained in broth (usually beef). The latter variety is served as more of a salad in a spicy dressing made primarily from chili peppers.
Although these are the two major variations of the dish, several others do exist, typically varying either the composition of the broth of mul- naeng myun, the meat or vegetables added to the noodles, or both.
Since naeng myun is a cold dish as indicated by its name, you would think that it is popular mainly in summer, but many people enjoy it dur- ing the winter as well. There are many restaurants that specialize only in this dish so be sure to try the mild mul-naeng myun before sampling the spicier bibim-naeng myun.
Spicy Braised Chicken with Potatoes
닭볶음탕Dakdoritang is a traditional braised chicken dish that is full of spices and flavors which are exquisite in taste. Succulent chicken pieces such as thighs, breasts and/or drumsticks are simmered in a base soup where the meat tends to fall off the bones.
It is marinated with hot pepper and soy sauce, containing various veg- etables such as potatoes, onions and carrots. Some may include
jalapenos to this dish in addition to kochujang which will surely wake up your taste buds. As it can get quite spicy, be sure to eat plenty of rice to offset the heat.
8 chicken pieces (thighs, breasts or drumsticks are best) 4 medium sized potatoes
2 onions 1 carrot
1-2 jalapenos (optional) 2 tbsp minced garlic
2 tbsp kochujang (hot pepper paste)
2 tbsp kochukaru (red pepper flakes)
2 tbsp soy sauce 1 tsp sugar
2 tsp sesame oil 2 green onions 1 tbsp ginger 2 cups of water Salt and pepper
Recipe Ingredients (Yield: 4 Servings)Cooking Directions
Peel potatoes and cut them into eight pieces (cut each potato in half and then cut each half into four quarters)
Cut onions the same way as the potatoes
Peel carrot and cut it into lengths about the same size as its width. Cut each slice into four quarters.
Slice jalapenos (julienne), if desired
In a heavy pot, combine all ingredients except green onions.
Cover and cook for 30-40 minutes over a medium flame.
Sprinkle salt and pepper to taste
Chop and add scallions to simmer for 5 additional minutes.
Serve hot with rice.
Korean Soybean Paste 된장
Dwenjang is a traditional bean paste that is fermented from soy- beans which has been a fixture of the Korean diet for centuries. It is similar in texture and consistency to Greek hummus and can be purchased at any Korean supermarkets in readily available jars or containers.
Traditionally, soybeans are ground with a large stone into fine bits and it is then put into large opaque pottery jars and left to fer- ment. During fermentation, various beneficial bacteria transform the mixture into a further vitamin-enriched substance, similar to the way milk ferments to become yogurt.
Dwenjang can be eaten in raw paste-form by using it as a dip when eating vegetables, similar to the way Westerners dip celery sticks into peanut butter. It is widely included in ssangchu (red lettuce leaf) while eating Korean meat dishes such as galbi, bulgogi, or samgyupsal. Dwenjang can be also used to make
stews such as a dwenjang chigae, or as a component in miso like soups. It is salty in taste and quite thick.
Fact: Dwenjang is high in flavonoids and other beneficial vita- mins, minerals, and hormones which are thought to be anti-car- cinogens (ability to prevent cancer). Soybeans, the main ingredi- ent of dwenjang, contain high quality proteins in the form of
amino acid which acids aid digestion.
Bean Paste Stew with Beef and Vegetables
된장찌개 Dwenjang Chigae is a stew made from Korean dwenjang.
This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or
other meat dishes. Usually, it contains a variety of vegetables and several shellfish including small mussels, clams, shrimp and/or large anchovies.
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 (fermented soybean paste) 1 tbsp kochujang (Korean chili paste)
1 tbsp kochukaru (Korean chili powder) 1 tbsp minced garlic, 1 tsp sesame oil
Shellfish - mussels, shrimps, etc. (optional) 3 - 3.25 cups of water
Cooking Directions
In a pot, add sesame oil, saute beef. Add water, bring to a boil Mix around dwenjang, kochujang, kochukaru.
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.
Tofu with Kimchi
두부 김치Dooboo Kimchi is a popular appetizer or anjoo (side dish; often in refer- ence to a side dish consumed with alcohol) that is popular while drink- ing Korean soju. It’s a very simple dish that consists of boiled tofu,
kimchi and some meat (optional).
Tofu is usually placed alongside kimchi as they are eaten together as a whole.
Serving presentation may differ from various restaurants, including Ko- rean bars, but kimchi is normally placed in the center of a plate with tofu slices around the perimeter. To eat, kimchi can be placed on top of the tofu and washed down with a shot of soju, thereafter. The meat in- gredient can include beef or pork strips (samgyupsal) but it can be left out to be severed as the perfect vegetarian dish. Lastly, it is garnished with chopped green onions for its final touch.
1 package dooboo(Tofu) 1 1/2 cups of aged kimchi 1/8 lb beef or pork (thin strip) 1 tbsp kochukaru (Korean chili powder)
1 tsp soy sauce 1 tsp sesame oil 2 tsp minced garlic 1 green onion, chopped Salt and pepper
Recipe IngredientsCooking Directions
In a pot, fill enough water to cover the whole block of tofu and bring it to boil.
Add some salt and boil dooboo for 5-7 minutes.
Drain well, cut in half and slice 1/2 inch thick. Keep it warm.
Saute garlic in vegetable oil and add beef.
Add salt and pepper to taste
To prepare kimchi ingredient, chop and drain well.
Add kimchi, chili powder, and soy sauce. Cook for 4-5 minutes and add sesame oil.
On a plate, put kimchi in the center and cubicle tofu pieces on the side or around the perimeter of the plate.
Hot Spicy Rice Cake with Vegetables
떡볶이TTeokbokki is one of Korea's popular snacks that are loved by
teenagers as well as adults. It is made from garaetuk, a chewy long cylindrical rice pasta (or "rice cake") that is cut into many pieces and cooked with various ingredients. It is a stir-fry dish which is cooked with kochujang (hot chili pepper paste) along
with garaetuk, seasoned beef, fish cakes and assorted vegetables such as green onions, carrots and onions.
A spicy version of tukbokki is very popular but less spicy ones can be also requested to meet everyone's taste buds. In Korea, this snack is commonly purchased from street vendors much like hotdog vendors in New York City. However, it can be found in Korean fast food venues as well as some restaurants outside of Korea.
Recipe Ingredients
300g of garaetuk 1/3 of an onion 100g of carrots1 tsp of kochujang or more, depending on how spicy you want the dish to be 1 tsp of sugar
1 green onion 1 tsp of garlic Sesame seeds
Cooking Directions
For preparation, make sure the garaetuk is soft and chewy for cook- ing.
Cut the onion and carrot into widths of 1cm and lengths of 3cm.
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.
Grilled Marinated Beef
불고기Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime
cut of beef. The meat is marinated with a mixture of soy sauce,
sesame oil, black pepper, garlic, onions, ginger, wine and sugar.
It is marinated for two to four hours to enhance the flavor and its tenderiza- tion.
Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well.
Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy veg- etable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.
Korean 101: "Bul" is the Korean word for "fire", and "gogi" is "meat" .∙. "Fire meat"
Recipe Ingredients
1 pound thinly sliced steak 5 tbsp sugar
1/2 cup soy sauce
2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
1/4 tsp salt
5 tbsp Mirin (sweet sake, optional) 2 tbsp sesame oil
2 tbsp toasted sesame seeds 1 cup split green onions
2 cups thinly sliced carrots (optional) Cooking Directions
Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
Cook over medium high heat until meat is just short of desired completion.
Add carrots and cook for an additional 3 minutes.
Serve with rice.
Beef &Mixed Vegetable Rice
비빔밥Bibimbop literally means "mixed rice" or "mixed meal" in Korean. It's a popular meal consist- ing of a bowl of steamed white rice topped with vegetables, beef, a whole egg, and kochujang (Korean chili pepper paste). Kochujang is usually served separately to control its spiciness of this rice dish.
A variation of this dish, dolsot bibimbop ("dolsot" meaning "stone pot") is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl.
Before the rice is placed in the bowl, the bottom of the
bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl be- comes golden brown and crispy. Vegetables commonly used in bibimbap include julienne cu- cumber, zucchini, carrot, white radish, mushrooms, bellflower root, and laver, as well as spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sauteed, may also be included in the dish. Within both types of bibimbops, all ingredients are typically stirred to- gether thoroughly before eating.
Recipe Ingredients:
1/4 lb of chopped beef (ground beef is acceptable) 100 grams of bellflower roots (doraji)
50 grams of bean sprouts 1 lettuce leaf
3 shiitake mushrooms 1 sheet of vegetable jelly 1/3 carrot
1 cucumber 1 egg
3 cups sticky rice grain 4 tbsp kochujang 1 tbsp sugar
1 tbsp sesame seeds sesame oil
Cooking Directions:
Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 3 1/3 cups of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.
Season beef and stir-fry lightly until cooked.
Cut cucumbers, carrots and shitake mushrooms into match stick size and shred bellflower roots (doraji) and lettuce leaf. Squeeze out excess water and sprinkle them with salt (not in- cluding lettuce leaf).
Add 1 tsp of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.
Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*For hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 tsp of sesame oil. Place the rice sizzling right into the hot stone pot).
Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*For hot stone dolsot bibimbop, place the raw egg on the side of the hot pot so it can slightly cook).
To make seasoned kochujang paste, combine 4 tablespoons of kochujang, 1 tbsp of sugar, 1 tbsp of sesame seeds and 2 tsp of sesame oil. Mix all ingredients well.
Add seasoned kochujang to taste and mixes it thoroughly with rice and vegetables before eat- ing.
Grilled Pork Strips 삼겹살
Samgyupsal is another popular Korean meat dish. It
consists of thick pork strips, served in the same fashion as galbi but there is no marinating involved. Sometimes it is cooked on a grill with kimchi, mushrooms, garlic, onions and consumed together.
This dish is usually served with a side of lettuce,
spinach, or other leafy vegetable(s), which is used to
wrap a slice of cooked samgyupsal. A dab of ssamjang
(usually made of kochujang or dwenjang), kimchi, or
other side dishes are also added and then eaten as a
whole.
Chicken Soup with Ginseng
삼계탕Samgyetang, sometimes called chicken ginseng soup, is a Korean soup- based dish. It is traditionally served during the summer for its nutrients which can easily be lost through excessive sweating and physical exer- tion during the hot summer. Commonly, a whole chicken is boiled in a broth with Korean ginseng, dried jujube fruits, garlic, ginger and gluti- nous rice.
Hot chili paste (kochujang) can be added to enrich its flavors and taste to one's preference. Like the chicken soup, which is considered to help common sickness, samgyetang is also known be cure physical ailments and prevent sickness as well.
Recipe Ingredients (Yield: 6 Servings)
1 tsp sesame seeds8 cup chicken broth
2 tbsp garlic, finely chopped 2 tbsp ginger, finely grated 1/2 cup rice
1 tbsp soy sauce
1 tsp toasted sesame oil 1 tsp to 2 ts hot chili paste
1 whole chicken (3-5 oz) or 1 cup of shredded cooked chicken 2 scallions, finely chopped
Cooking Directions
In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside.
In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
Stir in soy sauce and sesame oil; add chili paste to taste. Add chicken and heat until just warmed through.
Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.
Korean Pork Sausage
순대 Soondae is a pork sausage, filled with mixed with sweet rice and sweet potato vermicelli noodles. It is a traditional Korean sausage and popular snack food sold by various restaurants as well as street vendors. Unlike meaty American or European sausages, soondae is lightly spicy in taste and steamed to a moist, soft roll which is then cut into oval slices.
It has great texture and guaranteed to melt in one’s mouth. A
mixture of salt, ground pepper and kochukaru (red chili pepper
flakes) is served along side this dish for flavoring. Soondae is
usually served with kimchi like cubed radish, kaktugi, along
with a warm miso type soup.
Spicy Beef & Scallion Soup Hot shredded beef soup
육개장Yookgaejang is a spicy beef soup consisting of variety of ingredients.
It is made of shredded beef boiled with bean sprouts, fern brake, red pepper, green onions, garlic, soy sauce, oil and pepper. It is served as a hot soup and usually eaten with a bowl of plain rice.
The key ingredient of yookgaejang is the Korean chili powder
(kochukaru) which turns the soup into a nice red color. This is one of Korea's hottest dishes and is not for those who dislike spicy foods.
The soup is considered to be very healthy and refreshing in taste.
Chicken can be used as a substitute for beef.
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 cups water
Cooking Directions
In a big pot, saute 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.
4. Add green onions, salt and pepper to taste when served.
Noodle with Beef and Vegetable
잡채Japchae is a stir-fried dish that combines sweet cellophane noodles made from the starch of a white sweet potato, thinly slices of beef, and various vegetables. It is usually prepared with carrots, green onion, spinach, shiitake mushrooms and green peppers. Beef may be added as an option but may be left out to be served as a veg- etarian dish. The noodles are gray when raw and turn almost translucent when cooked (thus given its popular nickname, glass noodles). When cooked correctly, they retain a chewy texture.
12 oz noodle (Dang Myun) 4 oz beef
5 shitake mushrooms or Chinese black mushrooms 1 carrot
1 onion 1 egg
1/3 lbs spinach 5 tbs oil
1 tbs sesame seed oil 2 tbs soy sauce
Salt &black pepper (pinch) Sesame seed (pinch)
1 tbs minced garlic
1 tbs chopped green onion
Recipe Ingredients (Yield: 4 Servings) Cooking Directions
Soak mushrooms in water for 15 minutes. Cut off stems. Cut mushrooms into thin strips.
Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar, minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper.
Cut carrots and onion into thin strips (julienne).
Cook spinach in boiling water for about two minutes. Cool spinach in running water.
Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame seed oil.
Batter and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin slices.
Cook the noodles in boiling water for about 2-4 minutes or until soft (You may want to cut the noodles in half before hand if they are too long). Rinse in cold water and drain.
Start cooking the beef and mushrooms with a bit of oil.
When beef is cooked add carrot, onion, spinach, and noodles and stir-fry.
When vegetables are cooked, add the sliced egg and use salt and soy sauce to sea- son the dish to your taste.
Korean-Style Pancake
파전Pajeon is a traditional Korean-style pancake which is a very popular appetizer or snack. It is made with flour batter, eggs, and green onions/scallions, served with a mixture of soy sauce
&vinegar for dipping.
In translation, “jeon” (pronounced “jun”) is the actual battered ingredients and “pa” means scallions in Korean. The basic type of this dish consists of just scallions along with flour and eggs but endless variation of this dish can exists by simply adding other ingredients such as seafood, kimchi, or vegetables.
To cook, the batter is poured into an oiled pan and fried to a golden crisp on a frying pan. Just like a pancake and one of the key to this dish is the egg which contributed to the crispness in texture. The most popular pajeon dish is the seafood Hae-Mul pajeon, which usually consists of little bits of oysters, fresh baby clams, shrimps and even squids. It’s nothing compared to pancakes most frequently found on North American breakfast tables as a regular pan of pa- jeon is big enough to feed three hungry mouths.
2 cups flour (all purpose) 2 cups water
2 eggs
1 bunch of scallions Vegetable oil
Salt &pepper to taste
To make Hae-Mul Pajeon also add:
1 cup oysters
1 cup chopped clams, fresh 1 cup of baby shrimps
Recipe Ingredients: Scallion pancake
Recipe Ingredients: Dipping sauce 1/4 cup soy sauce 1/2 tbsp vinegar (distilled white)
1 stalk scallion, minced 1 clove garlic, minced
1/2 tsp Korean dried hot chili pepper flakes (optional) 1/2 tsp sugar
1 tsp sesame oil
Cooking Directions: (Serving 4 pancakes)
In a large bowl, mix flours, water and egg till smooth. Add more flour or water if needed to get the consistency of a thin pancake batter.
Stir in half the chopped scallions and season with salt and pepper. Let set for about 10-15 minutes.
Heat a skillet over medium flame and a little oil.
Pour about 3/4 cup batter into the skillet, tilting the pan to cover the bottom.
Sprinkle over a few of the scallions and let cook for 6-8 minutes until the bottom is lightly browned.
For Hae-Mul Pajeon (seafood &scallion pancake): Sprinkle about 1/4 cup clams, oysters, chopped squid, shrimp or other seafood over the batter as you make each pancake.
Flip and brown the other side and cook for another 6-8 minutes. Make sure all surfaces con- tact the skillet with a spatula.
Wipe the skillet with the oily paper towel and repeat with the rest of the batter.
When ready to serve, cut the pancake into 8 pieces resembling a pizza pie.
For its dipping sauce, mix the sauce ingredients together.
Serve pancakes warm.
