Scallion Pancakes  Seaweed Soup  Salad   Spinach   Korean Roll   Chicken   Kimchi   Beef   Steak     Fruit     Rice Cakes

Bindaetuk Scallion Pancakes

Source: http://asiarecipe.com/korveg.html#bin

2 T Glutinous rice 1 c Whole mung beans 1 c Mung-bean sprouts 2 Scallions; thinly sliced 1/3 c Green Pepper, chopped 1/3 c Finely chopped Onion ¼ t Baking soda 2 t Sesame oil 1 T Sesame seeds, toasted & lightly crushed 2 t Japanese soy sauce 1 t Salt

Dipping Sauce: ¾ c Vegetable oil 4 T Japanese Soy sauce 2 ½ T Rice Vinegar 1 t Sugar 1 T minced Scallion 1 Garlic clove, peeled and mashed

Wash and drain rice. Pick over mung beans; wash and drain. Place rice and beans in a bowl and cover wtih 5 cups of water. Let soak for 10 hours. Remove skins from beans by rubbing between your hands. Drain off floating skins now and then, replacing water with fresh water, until most all of the skins are removed and drained away. Drain off remaining water and blend rice and beans in a food processor until it becomes a thick paste. With machine running, gradually add 3/4 cup water to mixture; blend in thoroughly. Blanch bean sprouts in boiling water for 2 minutes; drain. Squeeze out as much moisture as possible, then stir sprouts into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce and salt. Mix well.

Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked. Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3 cup of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter. Turn pancake after 2-3 minutes and cook another 2-3 minutes on the other side. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about 1/2 to 3/4 teaspoon for each pancake was plenty, but your mileage may vary.
Dipping Sauce: Mix together all ingredients and serve with hot Bindaetuk.

Seaweed Soup

Dried seaweed 1 oz
beef for soup stock 8 oz (or beef stock)
3 cloves of garlic
3 Tbs of soy sauce for soup
sesame seed oil

Beef Seasoning
1 ½ Tbs of sesame seed oil, ground black pepper
*Soy sauce for soup is called Kook Ganjang. Regular soy sauce is called Ganjang.

Soak dried seaweed in a bowl. In about 10 minutes, take the seaweed, and cut into desired length. Cut beef (or use beef stock) small pieces and season with sesame weed oil and ground black pepper. Slice garlic thinly. In a big pot, drop some sesame seed oil, and stir in beef and seaweed and cook until meat is done. Pour 4 cups of water and boil. Put garlic into the pot and put soy sauce for soup. Boil soup for about 10 minutes and taste to see if it needs more soy sauce. *** Koreans make this soup for birthdays or for women who just had baby

 

Cucumber Salad (Korean Ol Namul)

Source: http://asiarecipe.com/korveg.html#bin

Yield: 4 servings
3 Cucumbers
1 T Salt
1 Clove Garlic
¼ t Salt
1 t Sesame seeds
1 t Sesame oil
¼ t Cayenne pepper
1 t Sugar

This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices, mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish. Crush the garlic, then combine it with the cucumbers, salt, sesame seeds, sesame oil, pepper and sugar in a bowl. Mix well.

Seasoned Spinach

Source: http://www.recipe-cookbook.com/Seasoned_Spinach%28korean%29-recipe-2598.html

10 oz fresh small flat-leaf spinach
2 T Soy sauce
1 t Sugar
1 ½ t Crushed Sesame seeds
1 T Sesame oil
1 T Minced Scallion
1 t Vinegar (optional)
Salt
Red pepper threads (optional)
Both hot and cold vegetables are important in the Korean diet. Here are several recipes adapted from "Traditional Korean Cooking" by Han Chung Hea, head of a prestigious cooking institute in Seoul. Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired.

Korean Roll (Kim Bab)

5 roasted sea laver sheets (nori in Japanese. close to letter size. 2 serving)
2 eggs
1 big carrot
yellow pickled radish (Dan mu ji, if you don't have it, use pickles of your choice)
1 cup of chopped kimchi (optional)
1/2 cup of ground beef
1 cucumber, cheese (optional)
salt
vinegar
sesame seeds
rice wine
ground black pepper
oil

Rice Seasoning for 2
sesame seed oil
salt
sesame seeds
soy sauce

1) Cook rice with less water than usual.
2) Whip eggs well with salt and black pepper. Fry on a skillet thick. Tke it out, and cut into long strips (1/3 inch thick).
3) Cut carrot and cucumber into thin strips. Cook carrot strips on a skillet with oil. Soak cucumber in salt and vinegar water for 20 minutes (if you don't have the time, cook cucumber like carrot.
4) Add 1/2 tsp of soy sauce, ground black pepper, sugar, 1 tsp of rice wine, sesame seeds onto chopped kimchi and mix.
5) Stir ground beef on a skillet over high heat with salt, black pepper, 1/2 Tbs of rice wine and sesame seeds until cooked and dried.
6) Cut cheese and yellow pickled radish into thin strips.
7) Add rice seasoning in rice and mix. leave it in room temperature until warm.
8) Place a sheet of sea laver over a bamboo mat. Spread rice (thinly, but covering well) up to 2/3 of the sea laver. (leave 1/3 of the space.) Place strips (carrot, cucumber, egg, yellow pickled radish..) in the middle of the spread rice, and place other things within 1/3 of the length of sea laver.
9) Roll sea laver with the mat firmly. If sea laver edge is not sticking on the surface, apply water lightly at the edge of sea laver with finger.
10) With a sharp knife, cut roll into 1/2 inch thick kim bab pieces. If you don't have a sharp knife, make a cut into a lemon of lime every time you cut kim bab pieces (it helps blade to be clean and adds flavor).

Quick and easy version : Season rice, and put uncooked cucumber, ham pieces, avocado, and egg strips. Dip gently into soy sauce and wasabi (or soy sauce with vinegar) mixture before eat.

Quicker and easier version (no mat!) : Cut sea laver into 4 pieces. Don't season rice, prepare only kimchi mixture (4). Place rice and kimchi mixture on sea laver and roll.

Yang Nyum Chicken

Chicken pieces (14 oz)
1 egg
1 cup of ice cold water
half onion (juice)
corn starch 1 cup
1 tsp of salt
ground black pepper
2 Tbs of rice wine
oil

Seasoning
3 Tbs of red bean paste (gochujang)
1 tsp of lemon juice
5 Tbs of sugar
1 tsp of ground peanut,
4 Tbs of ketchup

Make some onion juice and mix with 2 Tbs of rice wine. Marinate chicken pieces with it for about 30 minutes.

In a sauce pan, heat about 1 – 2 cups of vegetable oil or other frying purpose oil until 350 F (180 C). Try to maintain this temperature during actual frying.

Make frying coat in a bowl by adding egg, cold water, corn starch, salt, ground black pepper, rice wine and salt. Mix them very roughly, never thoroughly.

Coat chicken pieces with mixture, and slide the pieces into hot oil. (don’t drop them!) Don’t put too many pieces at once, because it can lower oil temperature. Cook Chicken pieces thoroughly. (If you like, you can eat the fried chicken pieces at this point without seasoning. I myself prefer eating them without the seasoning.)

In a bowl, mix red bean paste, lemon juice, sugar, ground peanut, and ketchup. In a small skillet, put the seasoning mixture and stir until contents become hot.

Mix the seasoning with fried chicken pieces

 

Kimchi Stir Fry

½ cup of well fermented Kimchi
1 Tbs of bean paste (Doen jang)
1 Tbs of green onion,1 tsp of chopped garlic
1 tsp of sesame seed
sesame seed oil
oil
sugar

Chop kimchi, and squeeze water out. If you like it less spicy, you can lightly wash kimchi and squeeze water out.

Coat skillet with oil, and stir in chopped kimchi.

In about two minutes, add bean paste, garlic and green onion and keep string. Sprinkle a little bit of sugar over it. Stir about two more minutes.

Add sesame seeds and sesame see oil at the end.

 

Stir Fried Cucumbers and Beef

Source: http://www.recipe-cookbook.com/Stir-fried_Cucumbers_And_Beef-recipe-2608.html

4 small Cucumbers
5 ¼ oz Lean Beef
1 t Salt
1 T Salad oil

Mixture A
¼ t Crushed garlic
Salt and pepper

Mixture B
1 T Green Onion, finely chopped
1 t Roasted sesame seeds
1 t Sesame oil
½ t Soy sauce
½ t Ground Chili Pepper
¼ t Salt
Chili pepper -- shredded

Cut off both ends of cucumbers and slice thinly. In a bowl place the cucumbers and sprinkle with 1teaspoon salt; let stand 5-10 minutes. When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water. Cut beef into julienne strips. Heat salad oil. Quickly stir-fry beef over high heat and season with Mixture A. Add cucumber slices and stir-fry briefly. Season with Mixture B. Transfer to serving plate and garnish with shredded chili pepper.

 

Bulgogi

Source: http://asiarecipe.com/kormain.html#bul

Yield: 6 servings 2 lb Beef sirloin, lean 4 T Light Soy sauce 2 T water 2 T Scallion, minced 1 Garlic clove, minced 3 T Soy sauce, dark 1 T Sesame oil 1 t Black bean paste 1 T Sugar ¼ t Cayenne pepper ½ t Ginger; freshly grated 1 ½ t Sugar 1 T Sesame seed, toasted 1 T Oil

Bulgogi Sauce: Tabasco to taste Salt to taste 1 Garlic clove; crushed 1 t Sesame seed, toasted 1 t Scallion; minced 1 T Oil

Toasted Sesame Seed: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle. Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice.

Note: The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip roiled or fried beef slices in the sauce.

Rice-Cake Fruit Cup

Source: http://asiarecipe.com/kordesserts.html

½ c glutinous Rice Flour
½ t Salt
2 ½ c Water
½ c Sugar
1 knob Ginger
Raisins
Pine nuts
1 Apple
1 Plum
1 Peach

Knead the rice flour, salt and hot water into a soft dough Shape the cough into ginko nut-sized pieces. Place some raisins and pine nuts on each piece and re-shape into round balls. Boil the balls in boiling water and rinse them in cold water. Boil the water with the sugar and ginger to make a syrup and let it cool. Them remove the ginger from the syrup. Slice the fruits into bite-sized pieces. Place the rice cake balls, fruit pieces in a bowl and pour on the syrup to serve.

Songpyon (half moon shaped rice cakes) Dessert

5 cups rice
1 tbsp. salt
food colors
2 oz. mugwort
10 chestnuts
1/2 cup sesame seeds
10 jujubes
1 cup sweet bean flour
1 tsp. salt
2 tbsp. honey
2 tbsp. sesame oil
1/2 cup sugar
Directions

1. Wash the rice, soak it for a while and drain. Grind the soaked rice very finely adding salt and strain.
2. Peel the chestnuts, boil them and put through a sieve. Pit and chop the jujubes finely. Fry the sesame seeds and simmer the sweet bean flour with 1/2 cup sugar. Then mix each ingredient with salt and honey.
3. Divide the ground rice into there equal parts. Add the food color to one-third along with boiling water and knead it into dough. Add boiled chopped mugwort to the second part and knead. Add boiling water to the rest as it is and knead it into dough.
4. Fill the dough pieces with the #2 filling and shape them into half-moon-shape rice cakes.
5. Stream the half-moon rice cakes and brush them with the sesame oil.