Godenguh Gui ( Broiled Mackerel)

whole mackerel, head and tail removed
salt

1. Heat broiler

2. salt fish on both sides and let it stand for 5-10 minutes then rinse the salt off.

3. Pat dry using paper towel and place on greased foil.

4. broil until done ( about 3 minutes on each side)

Algamja JoRim ( Baby Potatoes Braised in Soysauce)

Ingr:

1 Lb baby potatoes
4 Tbsp corn syrup
1/2 cup Korean soy sauce
2 Tbsp sugar
2 Tbsp rice wine
1 tsp sesame seeds


1. Clean the baby potatoes well, scrub dirt off the skin.

3. In a small bowl mix corn syrup, soy sauce, sugar and rice wine. mix well and set aside.

3. Place the potatoes in a large pot and put just enough water to cover the potatoes. Boil over medium high heat .

4. When the water has been reduced to half, lower the heat to medium and add the soy sauce mixture. Continue cooking until the potatoes are done and sauce has thickened.

5. remove from heat and sprinkle toasted sesame seeds and serve.

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.

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.

Gaeran Jjim ( Steamed Eggs)

Ingr:

3 eggs
3/4 cups water
1/4 cup finely chopped carrots
1/4 cup finely chopped scallions
1 thinly sliced shitake mushroom
salt and pepper to taste

1. beat eggs then add water and continue beating.

2. add carrots, scallions, mushroom, salt and pepper

3. cover with plastic wrap

4. steam for about 15 minutes

Gaeran Mari ( Korean Rolled Egg Omelette)

Ingr:

3 eggs, beaten
1/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cut finely chopped scallion
salt to taste
1 sheet Gim ( roasted seaweed)

1. Combine eggs, onions, carrots, scallions and salt.

2. Heat a little bit of oil in a frying pan.

3. Pour in egg mixture and cook over low heat.

4. When almost cooked through, place Gim on top of the omelette.

5. roll omelette tightly by lifting one side using a spatula.

6. Let it cool down a little bit before slicing into 1 inch pieces.

Gul Muchim ( Seasoned Raw Oysters)

1 lb schucked oysters, washed gently and drain well.
3 scallion, thinly sliced
1 red chili pepper, sliced thinly and diagonally
1 green chili pepper, sliced thinly and diagonally
2- 3 Tbsp Kochukaru ( korean crushed red pepper flakes)
3 cloves garlic
1 small onion
2 inch sized ginger
2 tsp rice wine vinegar
1 tsp sugar
1 tsp toasted sesame seeds

1. In a blender, mix garlic, onion and ginger.chop to make a coarse paste.

2. transfer to a bowl and mix in kochukaru, vinegar and sugar. mix well.

3. add oyster, scallions, sesame seeds and chili peppers. toss gently.

Bindaetteok ( Mung Bean Pancake)

2 cups mung beans ( buy the kind that is already split and w/out the skin)
2 cloves garlic, finely minced
3 scallions, chopped
1 tsp salt
1 cup kimchi, sliced thinly
2 cups bean sprouts, chopped
1 cup pork, thinly sliced - may be omitted if you want
1 tsp sesame seeds
2 tsp sesame oil
1/2 cup kosari ( dried fernbrake), soaked for 30 minutes to soften then chopped

1. soak mung beans in cold water overnight

2. after soaking , drain and rinse in cold water then grind in the food processor . ratio should be 2 parts mung beans to 1 part water.

3. mix garlic, scallions, salt, kimchi, bean sprouts, pork, sesame seeds, kosari and sesame oil.

4. add to the mung bean batter and mix well.

5. heat oil in frying pan and fry the pancake until light golden brown or until done.

DIP: combine vinegar, korean soy sauce, finely chopped scallions, finely chopped garlic and a little sugar. Mix well

Baechu Kimchi ( Fermented Napa Cabbage)

Ingr:

10 cups of water
2 heads of Napa Cabbage, cut in half
1 cup salt
2 cups Kochukaru ( korean hot pepper flakes)
1 cup carrots, julienned
1 cup radish,julienned
1/2 cup onions, chopped
3 cloves garlic, finely chopped
1 Tbsp ginger, finely chopped
2 Tbsp sugar
1/2 cup scallions, coarsely chopped

1. Wash cabbage thoroughly and drain

2. Combine water and salt in a large bowl. Add cabbage, making sure that it is completely submerged in salt water and soak for 2-3 hours

3. After soaking, remove cabbage from salt water and rinse in cold water then drain. Squeeze out excess fluid then set aside.

4. In a large bowl, combine the rest of the ingredients.

5. Coat cabbage with the seasoning, making sure that every leaves is well coated.

6. Pack in an airtight plastic or jar container. Stor in a cool place to allow it to ferment ( 2-3 days). Can also be eaten fresh if you want.

Kong Namul (Marinated Bean Sprouts)

1 lb. bean sprouts
2 scallions, finely chopped
1 clove garlic, finely chopped
1-2 Tbsp sesame oil
1 Tbsp toasted sesame seeds
salt to taste

1. rinse bean sprouts

2. bring a pot of water to boil and drop the bean sprouts in, leave for a minute or two

3. drain and rinse in cold water. drain well.

4. place in a large bowl and add the rest of the ingredients, mix well.

5. chill for an hour before serving.

*** this is usually served as a Banchan or sidedish.

Pa-Jeon

Ingr:

2 cups all purpose flour
2 cups ( cold) water
2 eggs
shredded scallion ( i buy pre-shredded scallions from k-market)
1- 2 tsp sesame oil
salt and pepper to taste
vegetable oil for frying

1. mix flour, water and egg in large bowl to make a thin pancake batter consistency- you can add more flour or water if needed

2. add scallions, salt and pepper

3. heat oil in skillet over medium heat

4. scoop mixture into the skillet using a ladle... spread as thin as possible to make it crispy... cook until slightly brown, turn over and cook until slightly brown also.

** use paper towel to absorb excess oil

*** you can also use premix korean pancake batter which you can buy from Korean supermarket instead of making your own batter... I sometimes use Dongwon Pre-mix korean Pancake Batter... just add cold water, salt , pepper and sesame oil to the mix.

dipping sauce:

mix 2 Tbsp spicy vinegar ( sinamak), 1 Tbsp korean soy sauce and 1 tsp sesame oil.

*** if you want, you can add minced scallion, minced garlic and korean dried hot chili pepper