Time:

4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each lb Chinese turnip
1 each scallion
1 tablespoon Fresh ginger
2 cup water
2 tablespoon salt
2 each cloves garlic
1 teaspoon sugar

Directions:

1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight.

2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room t...

Time:

1 hr (10 min to prepare, 50 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

12 teaspoons Pork ; tenderloin...
0.5 cup Soy sauce
0.25 cup water
3 tablespoons sugar
2 each each Green...
2 cups Garlic -- crushed
2 each pinches Ginger ;...

Directions:

Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature, Stir occasionally to make sure all of the meat gets well coated. Then take the meat from the marinade and dry on paper towels. Be sure to save the marinade. Coat the sides and bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and arrange to pork in the dish so there is only one layer of the meat.
Bake in a pre heated oven (375 F) for 50 minutes until the meat is tender. While th...

Time:

45 min (15 min to prepare, 30 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

2 each lb Small Squid
2 tablespoon Vegetable oil
4 OZ lean ground beef
1 cup chopped cabbage
1 cup Chopped Fresh...
3 tablespoon Finely chopped...
1 teaspoon Crushed Garlic
3 each Dried Chinese...
0.25 tablespoon light soy sauce
2 teaspoon Sesame Oil, Salt...
0.75 cup light soy sauce
0.25 cup White vinegar
0.25 cup White Sesame...
2 teaspoon Finely chopped...

Directions:

Clean the squid under running water. Remove clear inner quill, pull away the head and tentacles, then cut off the tentacles just above the head. Pull off the skin, discarding the little flaps. Wash squid thoroughly. Very finely chop the tentacles and saute in the vegetable oil with the meat, cabbage, bean sprouts, green onion and garlic.

Drain the mushrooms, squeeze out as much water as possible, remove the stems and chop the caps finely. Add to the pan and stir fry for 1 minut...

Time:

4 hr 10 min (10 min to prepare, 4 hr to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

3 cup Glutinous rice
2 cup Skinless yellow...
2 teaspoon salt
0.25 cup sugar

Directions:

1. Rinse the rice well, cover with cold water and soak overnight or for 12 hours. Drain well and grind in a processor. This will result in a dense, sticky paste.

2. Cover the beans well with cold water and soak for 2 hours. Drain. Put the beans in a Chinese-style steamer and steam them for 15 minutes. Grind the beans coarsely in a processor. Mix them with the salt and sugar.

3. Wrap a wet kitchen towel (flat, not Turkish weave) over and around the perforated stea...

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

2 cup rice
2 cup water

Directions:

1. Pour the rice into a cooking pot. Fill the pot nearly to the brim with cold water, then pour the water out. The rice will remain at the bottom of the pot. Repeat this process 4 or 5 times, or until the water seems quite clear. Rinsing the rice in this manner eliminates any excess starch.

2. Cover the rice with 2 cups water and let it stand for 30 minutes. Bring to a boil, reduce the heat and steam for 20 minutes or until dry.

Generally speaking, if Americans a...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each lb Fresh spinach
3 tablespoon Soy sauce
2 tablespoon Sesame oil
1 tablespoon sesame seeds
1 each ea Clove garlic,...
1 tablespoon sugar
1 tablespoon White vinegar,...

Directions:

1. Wash the spinach. Steam until just tender and still green. Strain and squeeze out as much water as possible. Cut spinach very coarsely.

2. Combine the soy sauce, sesame oil, sesame seeds, garlic, sugar, vinegar and pepper. Mix into the spinach.

Variation: Season the spinach with Chang (meat sauce for vegetables).

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

2 each Squid (4-1/2 oz...
5 OZ Boiled bamboo shoot
0.75 OZ Mushrooms
3 each Green peppers
0.25 each middle onion
3 each green onions
1 tablespoon salad oil
0.666667 OZ Kochu jang
1 tablespoon sake
2 teaspoon Soy sauce
1 teaspoon sugar
1 teaspoon Ground chili pepper
0.5 teaspoon Crushed garlic,...
1 teaspoon Roasted sesame seeds
0.5 teaspoon Sesame oil

Directions:

Insert a finger into body of squid and separate the joint. Gently pull out tentacles and entrails. Be careful not to break the sac. Cut off entrails. Cut to open out tentacles. Remove eyeballs and beak ball. Tear off triangular “hat�. Rub the end surface with a kitchen cloth to catch the skin. Peel the skin from the body and “hat�. Cut body in half on skin side, then score in a diamond pattern. Cut into 1 inch width.

Cut green peppers into quarters lengthw...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each lb Chinese Cabbage
2 tablespoon salt
4 cup Cold water
2 cup Very hot water
1 tablespoon finely chopped...
1 tablespoon finely chopped...
1 tablespoon finely chopped...
2 teaspoon Finely chopped...
2 teaspoon sugar
1 tablespoon salt

Directions:

SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

8 OZ Whitebait Or...
3 each egg whites
0.75 teaspoon salt
1 tablespoon White Sesame...
0.5 teaspoon Chili Powder, Oil...
2 tablespoon Sesame oil

Directions:

Wash the fish and dry thoroughly. Beat the egg whites, then blend in the salt, ground sesame seeds and chili powder.

Heat the oil to moderately hot. Dip the fish into the egg white mixture, then drop into the hot oil and deep-fry until golden brown and crisp. Lift out with a spoon and drain well on paper towels. (The fish can be stored, when cool, in an airtight container.)

Just before serving, heat the sesame oil in a wide skillet to very hot. Add the fish and f...

Time:

4 hr 10 min (10 min to prepare, 4 hr to cook)

Meal type:

Sauces & Seasonings

Ethnicity:

Korean

Ingredients:

1 each Yard small beef...
2 cup Rice, cooked but...
2 each Garlic cloves;...
1 each sl Fresh ginger,...
1 teaspoon salt
0.5 teaspoon Pepper; black or...
1 tablespoon Korean sesame oil
1 teaspoon Sesame seeds;...
5 each Scallions; chopped
2 cup Beef or pork blood

Directions:

1. Clean the intestine as received from your butcher once again. Rinse well in cold water, then soak in lightly salted water for 1 hour; this makes the intestine firm and easier to handle. Tie up one end firmly with cotton string.

2. Prepare the stuffing. Mix the cooked rice, garlic, ginger, salt, pepper, sesame oil, sesame seeds, scallions and either blook or tomato puree. Loosely stuff the intestine either by machine or by a funnel -- forcing the stuffing along the entire len...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Notes:

The Korean persimmon...

Ingredients:

1 each ga ;water, cold
0.25 each lb Ginger, fresh;...
2 OZ Cinnamon sticks;...
2 cup Sugar; or to taste
6 each Whole semi-dried...

Directions:

1. Bring the water to a boil with the ginger and cinnamon sticks. Cook over moderate heat for 1/2 hour. Strain the liquid and discard the ginger but leave the cinnamon in the punch.

2. Add the sugar while the liquid is still hot, to dissolve it. Add the persimmons to the lukewarm liquid and cool. The color of the punch becomes an old rose shade. Refrigerate the punch and serve cold.

Serve whenever wanted with any Asian food. Makes 1 gallon.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

0.5 each kg seeds

Directions:

1. Pruchase a jar of white sesame seeds.

2. In a heavy skillet, over a very low flame brown the seeds until they turn dark golden. Shake the pan and stir the seeds from time to time. If the sesame seeds have browned carefully, they will pop and jump in the pan. Sesame seeds taste best when roasted to a dark golden color.

3. Allow the seeds to cool to room temperature in the pan. Crush them with a mortar and pestle or in a blender. Crushed in either manner, the ju...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

10 OZ fresh small...
2 tablespoon Soy sauce
1 teaspoon sugar
0.5 teaspoon Crushed sesame seeds
1 tablespoon Sesame oil
1 tablespoon Minced scallion
1 teaspoon Vinegar...

Directions:

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 gre...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

8 each large Shrimp,...
8 each large Oysters
5 OZ White meat fish...
6 OZ firm tofu
4 OZ Pumpkin, Salt and...
0.5 cup Flour, for dusting
2 each eggs
1 each Egg yolk
1 teaspoon salt
1 teaspoon Crushed garlic,...

Directions:

Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 inch slices.

Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into 1/2 inch thickness. Cut pumpkin into thin slices.

In a bowl, mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into batter and place in skillet. Cook both si...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Sauces & Seasonings

Ethnicity:

Korean

Ingredients:

0.25 C light soy sauce
2 tablespoon water
1 tablespoon Rice Wine Or...
1 tablespoon Finely chopped...
0.5 teaspoon Crushed Garlic
0.5 teaspoon chili sauce
0.5 teaspoon White Sesame...

Directions:

Mix allingredients and divide the sauce among several small dishes. It can be prepared up to a day in advance and stored in a covered container in the refrigerator.

Time:

1 hr 10 min (10 min to prepare, 1 hr to cook)

Meal type:

Soup

Ethnicity:

Korean

Ingredients:

0.5 cup Glutinous rice;...
2 each Pieces fresh...
1 each Scallion; sliced...
6 each Jujubes; korean...
2 each Garlic clove;...
1 each small Chicken OR...
2 C water
1 teaspoon Sesame seeds,...
1 teaspoon Korean sesame oil
0.125 teaspoon pepper

Directions:

1. Mix the rice, ginseng root, scallion, 3 of the jujubes and 1 garlic clove together and stuff the chicken. Sew up the opening.

2. Put the chicken in the “tukbaege� or in a heavy pot with a cover that is just a bit larger than the chicken. Add the 2 cups water, the other 3 jujubes, the other garlic clove, the sesame seeds and sesame oil and the pepper. Bring to a boil, cover the pot and reduce heat to low. Simmer over low heat for 1 hour.

The soup wil...

Time:

25 min (5 min to prepare, 20 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

2 cup Buckwheat flour
0.5 teaspoon salt
0.5 cup water, approximately

Directions:

1. Prepare a firm dough with the flour, salt and as much water as necessary to create a manageable dough.

2. Roll out the dough into a 1/4-inch-thick rectangle. Cut it into six squares and put them on an oiled perforated tray in a Chinese style steamer. Cook over moderate heat for 10 minutes.

Serve warm on special days (traditionally served at ceremonials or on birthdays.

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Soup

Ethnicity:

Korean

Ingredients:

0.5 each lb Fresh spinach
1 each scallion
1 each clove garlic
1 tablespoon Sesame oil
0.5 each lb Ground beef
1 teaspoon Soy sauce
1 tablespoon Salt, Dash pepper
4 cup water

Directions:

1. Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic.

2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating the particles while stir-frying. Add the scallion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the spinach. Bring the soup to a boil, then lower the flame. Place a tight-fitting lid on the pot. Do not remove the cover until soup is ready to be served. Simme...

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Notes:

The flavor of this...

Ingredients:

1 cup rice
0.25 each bn Chinese...
7 each oz. or 200 gm
7 OZ Rib eye thinly...
3 tablespoon Soy sauce
1 tablespoon Sesame oil
1 tablespoon Prepared Sesame...
2 tablespoon Green Onion Minced
1 teaspoon Garlic Minced,...
0.75 C Water or 3 1/2 cups
2 tablespoon Sesame oil
2 each Eggs, Pinch of Salt

Directions:

1. Shred Kimchee without rinsing.
2. Shred beef and marinate in Seasoning Mixture.
3. Saute rice in sesame oil until translucent.
4. In deep pan or rice cooker, place first 1/3 of the Kimchee. Repeat the process two more times and add 3 1/3 cups water. Cook as for rice.
5. While cooking rice, make Egg Decorations, and shred.
6. Serve rice with shredded Egg Decoration on top.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 tablespoon Red bean paste
2 tablespoon Powdered red...
2 tablespoon Soy sauce
1 teaspoon sugar

Directions:

1. Mix all the ingredients well. Serve in a small dish for dipping.

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

0.5 each lb Chinese turnip
0.5 each lb Chinese Cabbage
1 cup water
0.25 cup salt
4 each large Scallions
4 each large Cloves...
2 tablespoon chopped fresh ginger
7 teaspoon cayenne pepper

Directions:

1. Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths (the leafy end may be left longer; it will shrivel the most). Peel the Chinese turnip, halve it lengthwise down the center and then slice thin across the grain.

2. Combine the salt and water. Place the vegetables in a large pot. Pour the salted water over the surface of the vegetables and cover the pot. Leave overnight.

3. The next day, mince the scallions, garlic and ginger. Drain the vege...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Main Dish

Ethnicity:

Korean

Ingredients:

0.5 each lb Pork shoulder...
2 each ea Scallions
1 each ea Clove garlic
1 tablespoon Sesame oil
1 tablespoon sesame seeds
1 tablespoon Sugar, Dash black...
4 tablespoon Kochu chang

Directions:

1. Cut the pork into 4 or 5 slices about 1/4 inch thick.

2. Mince the scallions. Mince or crush the garlic. Combine both ingredients with the remaining seasonings in a bowl. Add the pork slices and mix well until all sides of the pork are coated.

3. Grill immediately or marinate until ready to serve. It is important that the pork be well done; the outside should be dark, almost charred. A charcoal, an electric or an oven grill may be used.

Time:

4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)

Meal type:

Main Dish

Ethnicity:

Korean

Ingredients:

4 each lb Beef short ribs
0.666667 cup Green onions;...
0.5 cup Soy sauce
0.5 cup water
0.25 cup Dark-roasted...
1 tablespoon Brown sugar; packed
0.5 tablespoon Sesame seeds;...
1 teaspoon Garlic; crushed
1 tablespoon Fresh ginger; grated
0.5 teaspoon Ground red pepper
0.125 teaspoon Fresh ground...

Directions:

Trim the beef short ribs and cut no more than 3/8 to 1/2″ thick. Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns. Place beef short ribs and marinade in plastic bag or utility dish, turning to coat. Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, turning occasionally.
Remove ribs from marinade; reserve marinade. Place ribs on grill over medium coals. Broil 5 to...

Time:

4 hr 20 min (20 min to prepare, 4 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

5 each Heads cabbage
7 each Korean readishes
0.5 each Bundle
4 each Soaked forest...
4 each Dried stone...
2 each Korean pears -- ,...
5 each Garlic bulbs -- ,...
3 each sm Ginger roots...
3 cup Red pepper powder...
0.5 cup Pickled corvina...
0.333333 cup Pickled baby squid
1 each small Octopus,
0.333333 cup Pickled baby...
0.333333 each lb Oysters
0.5 each lb Beef brisket,...
4 cup Coarse salt,...

Directions:

1. soak the cabbage sections and the radishes in a brine prepared with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1 1/2″ narrow strips.

5. cut the 2 remainding radishes into ...

Time:

40 min (10 min to prepare, 30 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

6 each lb Napa Cabbage
0.75 cup Korean pickling...
8 each Scallions, finely...
0.5 cup carrot, shredded
2 tablespoon fresh Ginger, Grated
2 tablespoon Garlic, finely...
2 tablespoon candied ginger
2 teaspoon sugar
0.5 cup Korean red pepper...
1 tablespoon salt

Directions:

So many crazy stories have been told about Kimchee that many Americans are reluctant to try the dish. No, it is not buried in the ground in this country, and yes, it is delicious and much milder than you would expect. You can vary the spiciness by varying the amount of red pepper that you put into the dish. Wonderful stuff !!
Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2 inch-wide pieces. Put the cabbage in a very lar...