Jjampong ( Spicy Seafood Noodle Soup)

Ingr:

Soup Stock:

10 dried anchovies ( guts removed)
1/4 cup dried shitake mushroom
1/2 sheet dried kelp
1 small onion, sliced

50 grms pork, thinly sliced
5-6 shrimps, shelled
5-6 mussels
squid, sliced
2 cloves garlic, minced
1 inch size ginger, minced
1 Tbsp oyster sauce
1 Tbsp Kanari ( korean fish sauce)
1/2 tsp kochukaru ( korean pepper flakes)
1 tsp vegetable oil
ground black pepper to taste
3 scallions , sliced about 3 inches in length
1 small carrot, julienned
button mushroom
shitake mushroom
enoki mushroom
5 pieces napa cabbage, sliced










1. In a pan, combine 8 cups water, anchovies, kelp, dried shitake mushroom and onion. Bring to a boil on medium low heat for about 20-30 minutes. then set aside.

2. Mix Kochukaru and 1 tbsp vegetable oil in a small bowl and set aside.

3. In another pan, bring water to boil and add noodle. Cook for about 3-4 minutes or until noodle is done **. Then drain and rinse in cold water. Set aside.

** noodle should have chewy texture

4. Heat oil in a pan and saute garlic and ginger until light brown.

5. Add pork strips and cook until pork is slightly cooked.

6. Add veggies ( except enoki mushroom) and stir fry for a few minutes.

7. Add kochukaru mixture and seafood. mix well.

8. Add soup stock ( Make sure you strain it to remove kelp, anchovies, etc) and simmer for about 5-10 minutes.

9. add kanari, oyster sauce and ground black pepper ( to taste) Add Enoki mushroom just before removing from heat

10. Put noodle in a large bowl and add soup mixture. Serve.

*** you can add as much or as little kochukaru as you want depending on how spicy you want it to be.

Donkatsu ( Breaded Pork Chop)

Ingr:

4 boneless pork chops
flour
salt and pepper to taste
1 egg, beaten
panko ( japanese breadcrumbs)
oil for frying

1. pound pork chops using a rolling pin into 1/2 inch to 3/4 inch thickness

2. add salt and pepper to flour and mix well.

3. dredge each pork chops in flour, coat well.

4. then dip it in egg and then cover with panko .

5. heat oil in a pan over medium heat. fry each breaded pork chop until golden brown. Keep an eye to make sure it doesn't burn.

6. transfer to a plate lined with paper towel to drain excess oil.

7. serve with donkatsu sauce ( I use store bought donkatsu sauce) . Serve with shredded cabbage and rice.

*** Donkatsu is originally a Japanese dish but is popular in Korea.

Tang Soo Yook ( Korean Sweet and Sour Pork)

ingredients:

1 lb pork rib eye or loins, cut into 2 inch strips


batter :

1 Tbsp rice wine
1 Tbsp Kamjang ( korean soy sauce)
2 cloves garlic, finely chopped
salt and pepper to taste
3/4 cup cornstarch
1/4 cup flour
1 egg
1/4 cup water
3 Tbsp oil

sauce:

your choice of veggies ( mushroom, napa cabbage, onions, pineapple)
1/4 cup Korean soy sauce
1/4 cup sugar
1/8 cup vinegar
2 tsp sesame oil
1 1/2 cups water
1 Tbsp cornstarch mixed with 1 Tbsp water




1. COmbine pork with ingredients for batter. Mix well.





2. Heat oil in pan over medium heat.

3. fry batter pork pieces, making sure they are not touching each other in the pan. Fry until light golden brown. Keep an eye to make sure they don't burn.

4. when done, take out from the pan and place on a paper towel lined dish. Don't discard the oil since you will be using that again to re-fry the pork pieces.





5. Heat oil in a separate pan. Stir fry veggies( except pineapple) . stir fry for about 2-3 minutes.

6. Add pineapple and stir fry for another 2 minutes.

7. Combine all ingrdients for the sauce in a cup and add to the veggie mixtures. Bring to a boil.

8. Combine cornstarch with 1 Tbsp water in a bowl and mix well.

9. Add cornstarch mixture to the pan , mix and cook until it thickens. then remove from heat.

10 . Re-fry pork 2 to 3 times to make it crispy. Remove from heat and place in a serving dish. Top with the sauce.

Jajangmyun ( noodles with black bean sauce)

Ingredients:

noodles
1/4 lb. lean pork, cubed
1/2 cup onions, cubed
1/2 cup zucchini, cubed
1/2 cup potato, cubed
1/2 cup carrots, cubed
3-4 Tbsp chunjang ( Black Bean Paste)
1 1/2 cups water
2 Tbsp sugar
vegetable oil
1 Tbsp cornstarch
salt and pepper to taste
2 cloves garlic, finely chopped






1. In a pan, saute pork with garlic until pork is slightly done.

2. add carrots and potato . Sitr fry for about 3-4 minutes.

3. Add onions and zucchini and stir fry for about 3 minutes.

4. add black bean paste, water and sugar. Mix well and bring to a boil.

5. check and make sure your veggies and pork is cooked. In a small bowl, combine cornstarch with 1 tbsp of water and mix well. Add this to your pan of veggies and cook until the sauce thickens.

6. Boil water in a pot then add noodles. Boil for about 3-4 minutes or until the noodle is done.

7. drain and rinse in cold water. Transfer to a bowl and top with sauce.

8. Mix everything together and enjoy. This dish is usually served with Dan moo ji ( picked radish.

Chonggak Kimchi ( Ponytail radish kimchi aka "Bachelor" Kimchi)

Ingr:

3-4 bunches ( about 9-12 pieces) Chonggak ( Korean Ponytail Radish)
1/2 cup salt





Sauce:

2 Tbsp sweet rice flour
1/2 cup water
4 cloves garlic, finely chopped
2 oz. ginger, finely chopped
3 scallions, sliced diagonally into 1 inch length
1 Tbsp Kanari ( Korean fish sauce)
1/2 cup Kochukaru ( Korean pepper flakes)
3 korean chili pepper, sliced thinly





1. Fill a large pan with cold water and rinse radish with greens still attached. Make sure to clean it well to remove dirt.

2. Drain well . Peel skin and trim off rotten leaves.

3. Sprinkle salt on radish and greens making sure everything is evenly salted.





4. Leave in a cool place for 2 hours then rinse and drain well. set aside.

5. In a small saucepan, mix sweet rice flour and water. Heat over low to medium heat . Keep a close eye and keep stirring until the mixture thickens to a pancake batter consistency. Remove from heat and cool.





6. In a large mixing bowl, mix all ingredients for the sauce ( Kochukaru, fish sauce, sweet rice flour mixture, ginger, garlic) Mix well




7. Add radish and scallions. Mix well until everything is coated with the sauce.

8. Store in a plastic or glass container with tight lid. Let it stand on room temperature for 36 hours. After 36 hours, refrigerate.

*** I kept mine in the fridge immediately since I am not comfortable leaving any food out.

Japchae ( stir fried noodle with beef and veggies)

Ingr:

12 Oz. Dang Myun ( Sweet Potato starch noodle)

5 oz. thinly sliced beef marinated in :
1/2 Tbsp Korean soy sauce,
1/2 Tbsp sugar,
2 cloves chopped garlic
1 tsp sesame oil

5 dried shitake mushroom

1 small carrots, julienned

1 onion, sliced thinly

2 bunches of spinach

1 egg, beaten

2 scallion, sliced diagonally into 4 inches length

salt to taste

Korean soy sauce

sesame seeds

sesame oil





1. Soak dried shitake mushroom in warm water for about 20 minutes or until soft. Drain and squeeze excess water out as much as you can, then slice thinly

2. in a small container, mix beef, shitake mushroom, and the ingredients for beef marinade. Mix well and marinate for about 30 minutes.




3. Bring a pan of water to a boil. Add Dang Myun ( noodle) and boil for about 3-4 minutes or until soft. Taste and make sure that it is ready before draining water into a strainer. Rinse with cold , running water and drain well. Add 1 Tbsp of Korean Soy Sauce and Sesame oil to the noodle and mix well. set aside.




4. Boil some more water. Add spinach and boil for about 1 minute. Drain , rinse with cold water and squeeze excess water gently. Add about 1/2 tbsp Korean soy sauce and 1/2 Tbsp sesame oil to the spinach and mix well. set aside.




5. Beat egg, add a pinch of salt and fry. Spread thinly until done. remove from heat, cool then slice thinly into strips. Set aside.

6. Heat a little bit of oil in a pan and stir- fry beef and shitake mushroom mixture. Saute until beef is done.

7. Add onions and saute until onions becomes transparent.

8. Add julienned carrots and scallions. saute for about 1 minute.

9. Add spinach and saute for about 1 minute then add noodles, fried egg and Mix well.

10. Add 1 tbsp toasted sesame seeds,2 Tbsp sesame oil, 2 Tbsp sugar,about 2 Tbsp korean soy sauce,salt and pepper ( adjust these seasonings according to your taste). Mix well and remove from heat .

11. Can either be served cold or warm.

Mandu Guk ( Korean Dumpling Soup)

Ingredients:

6 Mandu ( see recipe here )

3 cups water
1 small onion, sliced
10 dried anchovies, guts removed
3 cloves garlic, finely chopped
1 scallion, sliced diagonally into 1 inch length
1 shitake mushroom, sliced
1 egg, beaten
salt and pepper to taste
1 tsp korean fish sauce ( kanari)

1. boil water in a saucepan, add onions and anchovies. boil for about 15 minutes. After boiling, remove and discard onions / anchovies.

2. add chopped garlic, shitake mushroom, mandu and kanari. Boil on medium heat for about 5 minutes or until the mandu floats to the surface.

3. add egg and scallion. Add salt and pepper to taste.

4. remove from heat and serve

Kimchi Mandu ( Kimchi Dumpling)

Ingr:

2 packs of mandu wrappers ( available at k-supermarkets)
(this is the brand that i use)

2 cups kimchi, finely chopped
10 oz. tofu
1 cup bean sprouts
1/2 lb ground beef
1 small onion, finely chopped
4 cloves garlic, finely chopped
3 scallions, finely chopped ( use only the green part)
1 egg
salt and pepper to taste
1 tsp sesame oil


1. boil water in a pan, add bean sprout and boil for 2 minutes , drain well and chop finely.

2. Using a cheese cloth, squeeze liquid from kimchi then do the same with bean sprouts and tofu. do this separately for each ingredient mentioned and try to squeeze as much liquid out as you can.

3. In a large bowl, add kimchi, bean sprouts, tofu, ground beef, onion, garlic, scallions, egg, sesame oil, salt and pepper. Mix all ingredients well.




4. ***If using a dough press, lay the premade mandu wrapper on top and add filling. Moisten the edges with a little water and seal.







*** you can also do this manually by laying the mandu wrapper in your palm, add filling , moisten the edges and seal.




*** If you want, you can take pointed ends of the mandoo and shape it like a hat (see picture below)




5. Fry or steam the mandu

**To fry, put oil in a pan and heat over medium heat, add mandu and fry until golden brown.

** To steam, assemble mandu in a steamer and steam for about 5-10 minutes


6. Serve with a dipping sauce made up of kamjang( korean soy sauce), rice wine vinegar, sesame oil, finely chopped garlic and thinly sliced korean pepper.

*** store leftover mandu in the freezer, defrost before frying or steaming

Bulgogi

Ingredients:

1 lb beef, thinly sliced - I usually buy mine already sliced from the korean market
1/2 cup carrots, julienned
1 medium onion, sliced thinly
sesame oil

marinade:

1/2 cup Kamjang ( Korean Soy sauce)
5 Tbsp sugar
10 cloves garlic, finely chopped
1/2 tsp salt
5 Tbsp Mirin ( sweet sake)
2 Tbsp sesame oil
2 Tbsp toasted sesame seeds
5 scallions, sliced diagonally into 2 inches

1. mix all ingredients for marinade then add beef and marinate for 2-3 hours in the refrigerator.

2. heat sauce pan and add sesame oil. Keep the fire on medium and keep an eye on your pan since sesame oil tends to burn faster than vegetable oil. Add onion and saute until it turns transparent, remove from pan and set aside.

3. Turn the heat to medium high and saute marinated bulgogi until most of the liquid has evaporated. Add the sauteed onions and carrots and cook for another 3 minutes.

4. remove from heat and serve.

*** bulgogi can also be grilled ( traditional way of cooking)

*** i love onions so i always put tons of onions on my bulgogi

Bulgogi Jungol ( Bulgogi Stew)

Bulgogi Jungol ( Bulgogi Stew)

Ingredients:

Bulgogi:

1 lb. beef, thinly sliced
1/2 cup Kamjang ( Korean Soy sauce)
5 Tbsp sugar
10 cloves garlic, finely chopped
1/2 tsp salt
5 Tbsp Mirin ( sweet sake)
2 Tbsp sesame oil
2 Tbsp toasted sesame seeds
5 scallions, sliced diagonally into 2 inches



Jungol:

1/2 cup carrots, julienned
1/2 cup korean squash, julienned ( use only the outer part and discard the seeds)
3 shitake mushroom, sliced - you can use dried or fresh
1 small onions, sliced thinly
1 bunch Enoki mushroom, trim the roots
2 scallions, sliced into 1/2 an inch
1/2 a pack of Potato starch noodle
2 cups of water
1 Tbsp kamjang ( Korean soy sauce)


1. mix all ingredients for bulgogi and marinate for 2-3 hours in the refrigerator.

2. Prep the veggies.



3 Bring water to a boil in a shallow saucepan. add about 1 cup of marinated bulgogi and potato starch noodle. Boil for about 10 minutes or until beef is tender.

this is the potato starch noodle i used

4. skim off and discard whitish/ brownish foam that comes to the surface. turn down the heat to medium.



5. Add the veggies and soy sauce . Simmer for another 5 minutes. remove from heat and serve.

Kkakdugi ( Radish Kimchi)

Ingr:

1 ( about 1.5- 2 lbs) Korean radish, cut into about 1 inch cube

1/2 tsp sugar

2 Tbsp salt

5 scallions, sliced diagonally into 2 inches


sauce:

1/2 cup Kochukaru ( korean pepper flakes)

1 Tbsp fish sauce

1 Tbsp ginger, chopped finely

5 cloves garlic, chopped finely

2 Tbsp sweet rice flour

1/2 cup water


1. Add sugar and salt to radish . Mix well leave for about 4 hours. after 4 hours, drain any liquid that has accumulated. set aside.

2. In a sauce pan, mix sweet rice flour and water and heat over low to medium heat.
Keep a close eye and keep stirring until the mixture thickens to a pancake batter consistency. remove from heat and set aside to cool

3. In a large mixing bowl, mix ingredients for the sauce ( Kochukaru, fish sauce, sweet four mixture, ginger and garlic) . Mix well.

4. Add radish and scallions and mix well until the radish is well coated with the sauce.

5. store in a plastic or bottle container with tight lid and let it ferment at room temperature for about 36 hours. After 36 hours, refrigerate.


*** I am not really comfortable leaving any food out so i kept mine in the fridge.

Ddukbokki ( Spicy Rice Cake)

Ingredients:

1 pkg. ( about 1.5 lbs) dduk or cylinder shaped rice cake ( available at k-markets)

4 cups water

10 dried anchovies, intestines removed

5 scallions, sliced diagonally,about 4 inches long

5 Tbsp gochujang ( spicy pepper paste)

2 Tbsp Kochukaru ( korean pepper flakes)

1 Tbsp sugar

2 sheets of odeng ( fish cakes- available at k-markets), sliced **



1. Boil water in a sauce pan and add anchovies. boil for about 10 mins then discard the anchovies.

2. lower the heat to medium then add dduk, gochujang, kochukaru and sugar. mix well.

3. add the scallions and keep stirring until the sauce thickens.

4. add odeng about 1- 2 minutes before removing from heat.

5. serve while hot.


** i didn't have odeng so i omitted it.

***very spicy