Time:

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

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

10 each Pieces dried...
1 cup Corn Oil
2 tablespoon sugar

Directions:

1. Wipe each piece of the dried kelp with a damp (not soaking) cloth.

2. Heat the oil in a skillet over moderate heat. One at a time, put a very lightly dampened piece of kelp in the hot oil, holding it with chopsticks, until the color changes to dark green. Bubbles may appear on the kelp surface and it will develop a crispness.

3. While the kelp is still hot sprinkle on a few grains of sugar. The
sugar will cling to the kelp when it is still hot and just ...

Time:

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

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

0.5 cup Soy sauce
5 tablespoon sugar or sweetener
2 teaspoon Dry mustard
4 each Cloves garlic or...
2 teaspoon Onion powder, a...

Directions:

Cut tofu in strips 1/2 inch thick and marinate, then fry and garnish with vegetables of your choice. I like to cut tofu in squares and throw in a vegetable stir-fry.

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:

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:

Side Dish

Ethnicity:

Korean

Ingredients:

1 each bn Spinach
9 OZ Daikon radish,...
2 OZ Carrot, peeled --...
0.25 teaspoon salt
5 OZ Soybean sprouts
7 OZ Fiddlehead, cooked
1 tablespoon Sesame oil
1 teaspoon Ground sesame...
1 tablespoon minced green onion
1 tablespoon Sesame oil
0.5 teaspoon salt
0.5 teaspoon ground sesame seeds

Directions:

Mix all ingredients.

Time:

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

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

2 cup rice
6 each chestnuts
1.5 cup water

Directions:

1. Rinse the rice in cold water and drain.

2. Peel the chestnuts of their outer brown skins and the inner, thinner skin linings. Cut them into halves, if large, or leave them whole if they are small.

3. Combine the rice, chestnuts and water, bring to a boil, then reduce heat to low and cook for about 15 minutes. Stir once or twice
toward the end of the cooking. The water will have been absorbed and the chestnuts softened.

Serve warm.

Time:

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

Meal type:

Dinner

Ethnicity:

Korean

Notes:

Any good, tender grade...

Ingredients:

2 each lb boneless meat...
1 cup Soy sauce
0.5 cup sugar
1 tablespoon Sesame oil
0.5 teaspoon black pepper
0.5 teaspoon monosodium glutamate
3 each Cloves garlic;...
1 each middle white...

Directions:

Mix all of the ingredients but the meat in a wok (no additional oil is needed); stir and heat, then add the meat and cook, stirring, until no longer red. Overcooking likely will toughen the meat.

Time:

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

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

6 each ea Leaves Chinese...
1 each ea Clove garlic
1 tablespoon Sesame oil
0.5 teaspoon Sesame seeds,...
2 tablespoon Chang, meat sauce

Directions:

1. Shred the cabbage into thin strips and steam until just tender. After cooking, there should be 2 cups of cabbage remaining.

2. Crush the garlic, then add it, the sesame oil, sesame seeds, the cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors.

Time:

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

Meal type:

Appetizer

Ethnicity:

Korean

Ingredients:

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

Directions:

1. Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic.

2. Bring the water to a boil. Add the meat and bring to a second boil. Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes. Serve immediately.

Time:

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

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

1 each Chinese cabbage
2 each cloves garlic
1 teaspoon Hot pepper
1 teaspoon Soy sauce
1 teaspoon vinegar
1 tablespoon salt
1 tablespoon sugar

Directions:

1. Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches wide. Three cups of chopped cabbage are needed.

2. Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve.

Time:

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

Meal type:

Soup

Ethnicity:

Korean

Ingredients:

0.25 teaspoon sugar
0.25 cup Rice flour;...
2 teaspoon Honey
4 each Dried jujubes...
1 cup water
0.5 cup pine nuts
0.125 teaspoon salt

Directions:

1. Grind the pine nuts in a processor with 1/2 cup water for about 1/2 minute. Add the balance of the water and process the mixture until smooth. Pour through a metal strainer and rub the particles through, preferably with a wooden spoon. Discard the small amount of residue, which is mostly the “eyes� or buds of the pine nuts.

2. When the jujubes are ready, cut out and discard the pits. Cut the jujubes into thin slices and mix with the honey. Set aside.

...

Time:

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

Meal type:

Dinner

Ethnicity:

Korean

Notes:

* Korean marinated...

Ingredients:

2 each lb Short ribs
1 tablespoon Bouillon powder
0.25 cup water
3 tablespoon olive oil
3 tablespoon Sesame oil
2 each Scallions, diced

Directions:

Marinate the ribs in the rest of the ingredients for several hours (or overnight) in a covered dish in the refrigerator. Turn at least once half-way through the marinating time. (I put it in the refrigerator the night before, then turn the ribs in the morning and put them back in the refrigerator until dinnertime.) Broil 5 minutes each side.

Time:

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

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 each Napa cabbages,...
1 each scallion
2 each garlic cloves,...
1 each 1″ piece...
2 teaspoon Korean red pepper
0.5 teaspoon Salt, (more or...

Directions:

Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times till there is no more “slimyâ€? feel. Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in...

Time:

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

Meal type:

Salad

Ethnicity:

Korean

Ingredients:

0.5 each lb Bean sprouts
1 teaspoon salt -- or to taste
2 tablespoon Sesame seeds,...
0.5 teaspoon Garlic...
1 each pn Cayenne...
0.25 cup Finely chopped...

Directions:

Clean the bean sprouts. Drop into boiling water and boil 5 minutes. Drain well. Return to the pan. Stir in the salt, sesame seeds, sesame oil, garlic powder, cayenne, and green onions. Simmer 2 minute. Serve hot or cold.

Time:

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

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each lb Sirloin steak
1 each clove garlic,...
0.5 cup Soy sauce
0.25 cup Sesame or other oil
0.25 cup Minced green...

Directions:

Thinly slice steak into 1-inch wide strips. Dip strips into a marinade made by combining garlic with rest of ingredients. Now dip in crushed toasted sesame seeds to cover the meat completely, and return to the marinade for an hour. Weave on bamboo sticks and broil quickly, or, if you prefer, fry quickly in a little oil. (The sesame seeds are toasted by cooking slowly in a heavy skillet, until brown. They are then crushed in a mortar or heavy bowl, with salt. The mixture should not be smooth.)

Time:

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

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

3 each cucumbers
5 each chopped green onions
4 each large Cloves of...
0.25 cup Soy sauce
0.25 cup White vinegar
1 teaspoon Korean chile...

Directions:

Slice ends off the cucumbers and rub against the ends to get the bitterness out. (A white frothy paste will form). Peel cucumbers and slice in about 1/8th inch slices. Add finely chopped garlic and green onions.

Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1 tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add more for taste. Marinate, chill and serve. Recipe can be doubled easily.

Time:

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

Meal type:

Sauces & Seasonings

Ethnicity:

Korean

Ingredients:

6 each ea Cloves garlic
1 tablespoon Sesame oil
1 each lb Ground round...
1 cup Soy sauce
1 cup Soup stock

Directions:

1. Crush the garlic. Heat the sesame oil in a large frying pan. Brown the meat and garlic in the sesame oil, stirring constantly for 10 minutes. Add the soy sauce and soup stock Simmer, uncovered, for 10 minutes.

2. When the sauce has cooled, skim off the fat and store for use as desired.

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:

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:

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:

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:

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:

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:

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:

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...