Cho-(go-chu)-jang Sweet & Spicy Red Chili Pepper Sauce 초(고추)장

Cho (gochu) jang (or chojang for short) is a unique spicy-sweet red chili pepper sauce.  It gives off a sweet, spicy flavor and goes well with all kinds of mixed rice dishes such as bibimbop and hweh dupbop or even noodle dishes such as jangban guksu.  It can also be used as a vegetable dipping sauce or a spicy salad dressing.  Alternatively, when eating hweh (sashimi), chojang can be used as a dipping sauce as opposed to the standard soy sauce mixed with wasabi.

It’s a very simple sauce to make using few ingredients such as gochujang, vinegar, and sugar.  Other optional ingredients can include sesame oil, minced garlic and even finely chopped green onions.  Depending on the brand of gochujang, more or less vinegar and sugar may be used, depending on the preference in the level of thickness as well as spiciness.  Chojang can also be purchased in squeezable bottles much like ketchup at your local Korean supermarkets.

Recipe Ingredients

5 tbsp gochujang (red chili pepper paste) 1 tbsp sugar (honey can be used as a substitute) 3 tbsp rice vinegar (white wine, rice or brown rice) 2 tsp minced garlic (optional) 1 tsp sesame oil (optional) 2 stalks of green onion, chopped (optional)

Cooking Directions

1. Mix all ingredients together until well-blended.
2. If sauce consistency is too thick, thin out with some warm water.
3. Use immediately or refrigerate for later use.

Tuk-bok-ki Spicy Rice Cake w/ Vegetables 떡볶이

Tukbokki is one of Korea's popular snacks that are loved by teenagers as well as adults.  It is made from garaetuk, a chewy long cylindrical rice pasta (or "rice cake") that is cut into many pieces and cooked with various ingredients.  It is a stir-fry dish which is cooked with gochujang (red chili pepper paste) along with garaetuk, seasoned beef, fish cakes and assorted vegetables such as green onions, carrots and onions.

A spicy version of tukbokki is very popular but less spicy ones can be also requested to meet everyone's taste buds.  In Korea, this snack is commonly purchased from street vendors much like hotdog vendors in New York City. However, it can be found in Korean fast food venues as well as some restaurants outside of Korea.

Recipe Ingredients

10 oz garaetuk ⅓ onion 1-2 stalk(s) carrots 1 tsp of gochujang or more, depending on how spicy you want the dish to be 1 tsp sugar 1 green onion 1 tsp garlic Sesame seeds

Cooking Directions

1. For preparation, make sure the garaetuk is soft and chewy for cooking.
2. Cut the onion and carrot into widths of ½ inch and lengths of 1 inch.
3. Mix the ketchup and hot pepper paste in a pot, then boil it with added sugar, lastly sprinkle in some sesame seeds.
4. Pour oil into a pan with garlic and green onions then fry the onions, carrots, and cabbage.
5. When the vegetables are lightly fried, put the garaetuk with the mixed sauce for 5-8 minutes.
6. Serve hot.

Pa-jeon Korean-Style Pancake 파전

Pajeon is a traditional Korean-style pancake which is a very popular appetizer or snack.  It is made with pancake mix batter, eggs, and green onions/scallions, served with a mixture of soy sauce & vinegar for its dipping sauce.  In translation, jeon (pronounced jun) is the actual battered ingredient and pa means scallions in Korean. The basic type of this dish consists of just scallions along with pancake mix and eggs but endless variation of this dish can exists by simply adding other ingredients such as seafood, kimchi, or vegetables.

To cook, the batter is poured into an oiled pan and fried to a golden crisp on a frying pan. Just like a pancake and one of the key to this dish is the egg which contributes to the crispness in texture. The most popular pajeon dish is the seafood hae-mul pajeon, which usually consists of little bits of oysters, fresh baby clams, shrimps and even squids. It’s nothing compared to pancakes most frequently found on North American breakfast tables as a regular pan of pajeon is big enough to feed three hungry mouths.

Recipe Ingredients: Dipping Sauce

¼ cup soy sauce ½ tbsp vinegar (distilled white) 1 stalk scallion, minced 1 clove garlic, minced ½ tsp gochugaru, red hot chili pepper flakes (optional) ½ tsp sugar 1 tsp sesame oil

Recipe Ingredients

2 cups pancake mix 2 cups water 2 eggs 1 bunch scallions Vegetable oil Salt & pepper to taste To make Hae-Mul Pajeon also add: 1 cup oysters 1 cup chopped clams, fresh 1 cup baby shrimps

Cooking Directions: Serving 4 Pancakes

1. In a large bowl, mix pancake mix, water and egg until it's smooth. Add more mix or water if needed to get the consistency of a thin pancake batter.
2. Stir in half the chopped scallions and season with salt and pepper. Let set for about 10-15 minutes.
3. Heat a skillet over medium flame and a little oil.
4. Pour about ¾ cup batter into the skillet, tilting the pan to cover the bottom.
5. Sprinkle over a few of the scallions and let cook for 6-8 minutes until the bottom is lightly browned.
6. For Hae-Mul Pajeon (seafood & scallion pancake): Sprinkle about ¼ cup of clams, oysters, chopped squid, shrimp or other seafood over the batter as you make each pancake.
7. Flip and brown the other side and cook for another 6-8 minutes. Make sure all surfaces contact the skillet with a spatula.
8. Wipe the skillet with the oily paper towel and repeat with the rest of the batter.
9. When ready to serve, cut the pancake into 8 pieces resembling a pizza pie.
10. For its dipping sauce, mix the sauce ingredients together.
11. Serve pancakes warm.

O-jing-uH Ti-Gim Deep Fried Battered Squid 오징어 튀김

Ojinguh tigim is a popular Korean appetizer before a meal or while drinking a cold mekju. Very much like the Western calamari dish, it consists of batter-coated, deep fried squid that are served plain with a dipping sauce. However, unlike popular dipping sauces such as tartar or marinara sauce found alongside calamari, this Korean version is usually served with soy sauce mixed with vinegar and crushed red pepper flakes (gochugaru) which will add some spiciness to each bite.

The body (mantle) can be stuffed whole, cut into flat pieces or sliced into rings. The arms and tentacles are also fried since it's edible; the only parts of the squid that is discarded are its beak and gladius.

O-jing-uh Dried Squid 오징어

 

Ojinguhs are popular dry food snacks and it’s the closest equivalent of a Korean beef jerky. Instead of beef, however, ojinguh’s are dried squids which are readily available in the packaged goods section of your local Korean supermarket. This snack is enjoyed by Koreans of all ages but especially popular while drinking beer or soju as “anju” or drinking snacks. 

To prepare them at home, they can be easily be cooked on gas stovetops over low to medium flames and/or using frying pans over electric stovetops. Both sides are evenly cooked and then stripped into thinner pieces to be eaten plain or dipped in mayo and/or gochujang as its dipping sauce. Other popular dipping sauce can be mustard or even tobasco sauce.

Man-doo Korean Dumpling 만두

Mandoo is a Korean dumpling consisting of minced meat and vegetables wrapped in a thin piece of dough. Popular meat fillings include shrimp, ground beef, pork or fish. And popular vegetables ingredients can include bean sprouts, green onions, shredded kimchi and much more.

Korean mandoo can be cooked in several ways where it is simmered in beef stock, steamed or fried.  It is usually dipped in soy sauce mixed with vinegar and served with kimchi on the side.  Crushed or powder red chili pepper flakes (gochugaru) can be added to the mixture of sauces to add an extra kick.  Traditionally, mandoo dumplings were made at home but nowadays, it is readily available in Asian supermarkets and/or convenience stores in the frozen foods section.

Mandoo is usually enjoyed as an appetizer or as a snack but almost all Korean families prepares this dish on the first day of any New Year by simmering mandoo's in a beef stock to make mandoo guk.

Fact: In Chinese, dumplings are called jiaozi and in Japanese, it's gyoza.

Kang-Poong Sae-Woo Spicy & Sweet Shrimp 깐풍새우

Kangpoong saewoo is another popular appetizer enjoyed by Asians at Korean/Chinese restaurants much like tangsuyuk. It's definitely a crowd-pleaser, consisting of a pile of battered, crispy fried shrimp in a spicy garlic sauce containing hot chili peppers and sprinkles of scallions. It is usually eaten as an appetizer, ample enough for a quartet of diners to share. Shrimps are usually dipped in soy sauce mixed with vinegar and crushed or powder red pepper flakes (gochugaru) which will add additional kick to each bite.

Jee-po Dried Filefish 쥐포

Jeepo is a very popular snack that is enjoyed by Korean of all ages. It's made up of boneless, dried fish meat that are packaged and readily available for purchase in almost all Korean supermarkets. To prepare them, they can be cooked right out of the package over a gas stovetop or using a frying pan on electric stoves and ready to eat under a minute.

Both sides are evenly cooked but crispy edges are usually an outcome from scorching them in open flames but favored by everyone. Once cooked, they are usually cut into pieces with a scissor and eaten plain or dipped in mayo and/or gochujang as its dipping sauce.

Gop-Chang Grilled/Stir-Fried Intestines 곱창구이/볶음

Gopchang bokkum or gui is a stir-fried or grilled intestines (from cattle or pork) delicacy enjoyed by Koreans especially while drinking soju. It is high in iron and vitamins and has a characteristic flavor and a chewy yet palatable texture. When grilled, it is usually done on a hot skillet in open flames with vegetables such as onions, garlic, green onions, mushrooms and Korean hot peppers. Popular dipping sauce for this dish is a mixture of sesame oil and salt but gochujang can also compliment gopchang by wrapping it with ssam. When stir-fried, aforementioned vegetables are usually mixed in with gochujang which can add some spiciness to the dish.

Doo-boo Kim-chi Tofu w/ Fermented Cabbage 두부김치

Dooboo kimchi is a popular appetizer or anjoo (side dish; often in reference to a side dish consumed with alcohol) that is popular while drinking Korean soju.  It’s a very simple dish that consists of boiled tofu, kimchi and some meat (optional).  Tofu is usually placed alongside kimchi as they are eaten together as a whole.

Serving presentation may differ from various restaurants, including Korean bars, but kimchi is normally placed in the center of a plate with tofu slices around the perimeter. To eat, kimchi can be placed on top of the tofu and washed down with a shot of soju, thereafter.  The meat ingredient can include beef or pork strips (samgyupsal) but it can be left out to be severed as the perfect vegetarian dish. Lastly, it is garnished with chopped green onions for its final touch.

Recipe Ingredients

1 package dooboo 1½ cups aged kimchi ¼ lb pork strips (thinly sliced) 1 tbsp kochukaru (red chili pepper flakes) 1 tsp soy sauce 1 tsp sesame oil 2 tsp minced garlic 1 green onion, chopped Salt and pepper

Cooking Directions

1. In a pot, fill enough water to cover the whole block of tofu and bring it to boil.
2. Add some salt and boil tofu for 5-7 minutes.
3. Drain well, cut in half and slice ½ inch thick. Keep it warm.
4. Sauté garlic in vegetable oil and add beef.
5. Add salt and pepper to taste.
6. To prepare kimchi ingredient, chop and drain well.
7. Add kimchi, red chili pepper flakes, and soy sauce. Cook for 4-5 minutes and add sesame oil.
8. On a plate, put kimchi in the center and cubicle tofu pieces on the side or around the perimeter of the plate.
9. Sprinkle chopped green onions for garnish.

Dak-Dong-Jib Sautéed Chicken Gizzards 닭똥집

Dakdongjib is a very popular dish while drinking Korea's iconic alcohol soju. It is made of chicken gizzards which are the digestive tracts that filters out rock, sand, and other foreign objects that may enter the chicken's body. Therefore, it has almost no fat and full of muscle meat so each bite of dakdongjib can get pretty thick and chewy. This is possibly the number one reason why Koreans love this dish and new experience diners may be drawn away. It is generally stir fried with gochujang, savory garlic, onions, bell peppers, and Korean hot peppers but non-spicy versions do exist as well.

O-jing-uh Bo-kum Spicy Stir-Fried Squid 오징어볶음

Ojinguh bokum is a spicy squid dish very similar to nakji bokum. Instead of using octopus tentacles, fresh squids are cut into bite-sized pieces then pan stir-fried with spicy gochujang along with gochugaru. Assortments of vegetable can include green & red chili peppers, mushrooms, green onions, carrots and onions. Some may find ojinguh bokum spicy even diluted with rice that may accompany this dish. Combination of ojinguh bokum and steamed white rice is common to make ojinguh dupbop which is a dish known as spicy squid over rice.

Recipe Ingredients: Sauce

1 tbsp soy sauce 1 tbsp oyster sauce 2 tbsp gochujang, red chili pepper paste 1 tsp sugar 6 fresh garlic cloves, peeled and puréed 1 inch fresh gingerroot, peeled and puréed 1 tbsp gochugaru, red chili pepper flakes 1 tbsp sesame oil Salt and pepper

Recipe Ingredients

1 large or 2 small whole squid 4 stalks green onions 2 large green or red chili peppers (jalapeño can be used as a substitute) 1 tbsp olive or vegetable oil 1 large carrot 3 large mushrooms Water, as needed

Cooking Directions

1. Mix all sauce ingredients and set aside. Dilute with water as needed to control its spiciness.
2. Clean squid and wash well in cold water.
3. Cut head wing and tentacles from its body cavity. Slit the squid body cavity open and flatten.
4. Cut into ¼ -½ inch wide strips from the head to the tail and then cut the strips into 2 inch sections.
5. Slit tentacle ring, flatten and cut into desired biting pieces including head wing.
6. Wash vegetables in cold water and trim all stems. Cut and slice into desired biting pieces for all vegetables.
7. Preheat a large stir fry pan over high heat and add cooking oil.
8. First add carrots and onions and stir fry for about 1 minute.
9. Then add squid and green onions. Stir fry for 30 seconds.
10. Add sauce and stir fry for additional 2 minutes.
11. Sprinkle ground pepper to meet taste.
12. Remove from heat and toss around with sesame oil.
13. Serve hot.

Nak-ji Bo-kum Spicy Stir-Fried Octopus 낙지볶음

Nakji bokum is a very spicy octopus dish enjoyed by many Koreans.  Octopus tentacles are cut into bite-sized pieces then pan stir-fried with spicy gochujang (red chilli pepper paste) along with gochugaru (red chili pepper flakes), sesame oil, red/green chili peppers, green onions, carrots and onions. Different variation of this dish does exist as the octopus can be substituted with squid for less chewy texture and taste.  Non-Koreans may find this dish too spicy even diluted with rice that may come with this dish. Mixture of nakji bokum and steamed white rice is common to make nakji dupbop which is a dish known as octopus mixed rice.

Recipe Ingredients: Sauce

4 shiitake mushrooms, quartered (optional) 2½ tbsp gochujang (red chili pepper paste) 2 tbsp gochugaru (red chili pepper flakes) 1 tbsp soy sauce 2 tbsp sesame oil 1 tbsp sesame seeds 2 tbsp minced garlic

Recipe Ingredients

1 lb octopus (squid can be used as a substitute) ½ onion, sliced to make o-rings 2 green onions, sliced on the bias ¼ carrot, slice thinly 2 red or green chili peppers (jalapenos can be used as a substitute), sliced on the bias

Cooking Directions

1. Wash and rinse octopus, cut the legs into 2"-3" lengths, open head and take out inside, quarter the head. Drain well.
2. Prepare and mix all ingredients for sauce.
3. Combine final sauce with octopus and marinate for 10 minutes.
4. Heat pan on a medium high heat, cook for 8-10 minutes or until done.

Jang-uh Gui Broiled / Grilled Eel 장어구이

Jang uh gui is a great Korean seafood dish using fresh water eel as the main ingredient.  This dish can be prepared in various ways in which can be broiled and/or grilled to achieve its distinctive tastes & flavors.  Some may choose to do both, first broiling the eel then grilling it to achieve the ultimate perfection in texture and color. To prepare the dish, bones are removed from the eel then marinated with a sweet and tangy sauce which includes rice wine, gochugaru (red chili pepper flakes), sesame oil, soy sauce garlic, sugar and ginger.  When cooking, additional sauce may be consistently brushed onto the fish to add extra flavors & aroma.

This meal is rich in protein, calcium, vitamin A and E and enjoyed especially during the hot summers to avoid heat exhaustion.  It is also believed to be good for stamina.

Fact: Eel have high content in protein and fat so it can take a long time to fully digest this fish.

Recipe Ingredients

1 large/medium sized fresh water eel 2 tbsp hot pepper paste 1 tbsp soy sauce 1 tbsp chopped green onion 1 tbsp chopped garlic 1 tbsp sesame salt 1 tbsp ginger juice 1 tbsp rice wine 1 tsp starch syrup 1 tsp sesame oil 2 tsp sugar 1 tsp gochugaru Skewers (wooden or metal)

Cooking Directions: Broiling

Mix all ingredients other than the fish into a saucepan and cook. Once the sauce thickens, set aside and let it cool, ready to be brushed onto the eel. Place eel on chopping board and remove the head. Insert knife through the belly side of the eel and open its abdomen and spread wide. Remove tail along with intestines and bones. Freshly rinse eel in cold water to remove any leftover particles. Vertically cut large eel into 3-4 pieces and small eel to 2 pieces. Insert skewers vertically into the eel to prevent it from curling while cooking. Once preparation of the eel is complete, apply sauce to marinate. Broil 15-20 minutes until fish is fully cooked. Brush additional sauce while broiling if desired.

Cooking Directions: Grilling

1. Follow steps 1-8 from directions above.
2. For grilling, marinate fish for 1 hour.
3. Place eel on a grill until fish is cooked.
4. Brush additional sauce while grilling if desired.

Hweh Sashimi 회

Hweh is a Korean dish made from thinly sliced raw fish. It is served fresh on a platter along with many other side dishes to balance out the delicacy and texture of this meal. Unlike the Japanese sashimi, the fish is usually dipped in sweet & spicy chojang sauce and then wrapped in ssam (vegetable leaf wrap), usually with kketnip (sesame leaves). To see a visual illustration, click here. Other seafood such as octopus and squid can also be found on the platter to compliment this dish.

Fact: Soju is widely known to be consumed while eating hweh.

Gae-Jang Seasoned Blue Crabs 양념/간장 게장

Yangnyum or ganjang gaejang is a Korean seafood cuisine which is made by marinating fresh raw crabs either in soy sauce or in gochujang (hot pepper paste). The term consists of the two words; gae, meaning crab, and jang which means condiment in Korean. Although gaejang originally referred only to crabs marinated in soy sauce, it has begun to be called ganjang gaejang these days to differentiate it from yangnyum gaejang.

To prepare, crabs are first thoroughly cleaned using a brush while submerged in a bowl of cold water and then rinsed thoroughly to remove the excess fishy smell. For its sauce, a mixture of soy sauce is boiled briefly along with sesame oil, lemon, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded chili peppers. The hot soy sauce is poured onto the crabs in a large bowl and then cooled -- this step may be repeated multiple times by draining, re-boiling and re-pouring the sauce sauce content to enhance its flavor.

As for yangnyum gaejang, raw crabs are marinated with a mixture of gochujang sauce, ground Korean pear, onions, ginger and garlic, sesame seeds, and sesame oil. For optimal taste, marination should be for half a day to 3 full days to have its spicy, sweet and sour taste get fully intact to crab meat.

Fact: Jeju Island is famous for their own signature gaejang dish.

U-don Wheat Noodle 우동

Udon is a popular instant or homemade noodle dish in both Korea and Japan. It is a type of thick, wheat-based noodle, usually served in a mildly flavored broth which is seasoned with soy sauce and mirin. Common toppings include tempura, often shrimp or fish cake, or a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of half moon-shaped fish cake is often added, topped with thinly chopped green onions as well.

Unlike ramyun, udon has mild flavors and it can contain dried seaweeds. So if one doesn't prefer spicy noodles, udon is the perfect substitute dish. However, both types of noodles have delicious broths which are considered to be very refreshing in taste. The flavor of broth and topping may vary from region to region in Asia. This is even noticeable in packaged instant udon noodles, which are often sold in different versions depending on the geography.

Fact: The original udon noodle was 2-3 centimeter in diameter, a flat pancake-shaped noodle added to miso-based soup. It is said to have been imported to Japan from China in the 6th century.

Su-Je-Bi Hand-Torn Noodle Soup 수제비

Sujebi is a traditional soup in Korea consisting of dough flakes that are roughly torn by hand as opposed to being extruded or spun. The flavor and recipe resemble kalguksu but its noodles are made with all purpose flour rather than wheat. It contains hearty vegetables such as zucchini, potatoes, onions, chili peppers and scallions and it's favored on rainy days especially at home. The broth for this soup is usually made with dried anchovies, shellfish and kelp which are all simmered for many hours in order to obtain its rich flavors.

In the past, sujebi was relatively rare and eaten during special occasions such as the celebration of a baby's first birthday. But nowadays, it is considered a typical commoner's food for its simplicity in incredients as well as cost. The name of this dish varies according to regions in Korea and different content variations does exist, containing seafood such as clams and/or shrimps.

Shin Ra-myun Spicy Ramen Noodle 신라면

Shin ramyun is a staple noodle soup with a traditional spicy taste for all Asians worldwide.   It is very easy to prepare yet a satisfying meal which can be prepared within ten minutes.  All the ingredients are found within the package and additional ingredients such as kimchi, egg, green onions can be added to enhance its flavors and texture.

Nong Shim, the manufacturer of Shin ramen first introduced its noodles in 1986 and it is known to be very popular in Japan, US, Hong Kong, Taiwan and China. Other popular ramyuns (or ramens) from Nong Shim are Neoguri and Kimchi ramyun. To see other brands of instant noodles, click here.

Fact: Nong Shim noodles are considered to be one of the top selling ramyun in the world.

Recipe Ingredients: Found In Package

Noodle: Wheat flour, palm oil, modified potato starch, salt. Powdered soup: salt, glucose, garlic, monosodium glutamate, sugar. Vegetable flake: dried carrot, dried green onion, and dried seaweed.

Cooking Directions

1. Boil 2 ¾ cup of water in a pot.
2. Put the noodle and 2 soup bases all together.
3. Cover & let it simmer for additional 4-5 minutes.
4. For improved taste, feel free to add kimchi, green onion, egg, spam or anything else that sounds appealing!

Naeng-myun Buckwheat Noodles 냉면

Naeng myun literally means cold noodles and it is one of Koreans favorite dishes during the summer. It consists of thin noodles typically made from arrowroot or buckwheat flour, and is served in a large bowl with a tangy iced broth. It is garnished with sliced beef or pork, a boiled half egg, slices of Asian pear, and sliced cucumber, sprinkled with chopped scallions and sesame seeds.

Two main varieties of naeng myuns exists: mul naeng myun and bibim naeng myun. The former variety is served as a cold soup with the noodles contained in broth (usually beef). The latter variety is served as more of a salad in a spicy dressing made primarily from gochujang which is red chili pepper paste. Although these are the two major variations of this dish, several others do exist, typically varying either in the composition of the broth, meat or vegetables. Also, traditionally, the broth for naeng myun is made with about ⅓ beef broth, ⅓ chicken broth, and ⅓ kimchi brine. But because few people have easy access to all three components, most Koreans use just beef broth or chicken broth.

Since naeng myun is a cold dish as indicated by its name, you would think that it is popular mainly during the summer, but many people enjoy it during the winter as well. There are many restaurants that specialize only in this dish so be sure to try the mild mul naeng myun before sampling the spicier bibim naeng myun.

Recipe Ingredients

1 package of buckwheat noodles 1 carton of chicken or beef broth Vinegar (brown preferred but white vinegar can be used as a substitute) 1 cucumber, peeled, deseeded, and thinly sliced 1 Asian pear, peeled and thinly sliced Soft boiled egg - one for each person Sea salt

Cooking Directions

1. Pour chicken or beef broth into a large bowl. Add 2 tbsp of vinegar, stir gently, and taste. If you prefer more of a tang flavor to your broth, add more vinegar to meet taste. Additionally, add a small amount of sea salt to meet taste.
2. If you have at least an hour before mealtime, put this bowl of broth in the refrigerator to chill. If you don't have the time to chill the broth in the refrigerator for an hour before serving, place a few ice cubes in each person's bowl to chill while eating.
3. Peel cucumber and deseed with a spoon. Then slice into thin strips about 2 inches long. Peel pear and also thinnly slice into julienne pieces.
4. Put buckwheat noodles into a large pot of boiling water and cook for 3-4 minutes. They should be taken out as soon as they are al dente (chewy and not too soft). At this point, put noodles in a large colander and rinse 2 to 3 times with cold water. Allow noodles to rest in the colander for a few minutes or until excess water has been drained.
5. To serve, place a large handful of noodles in a large eating bowl. Add a small bunch of cucumber strips, a few pear slices, and one soft boiled egg (cut in half right before serving) to the bowl. Then use a ladle to add a generous amount of cold and tangy broth to the bowl, enough to cover about 75 percent of the ingredients.
6. Right before eating, feel free to use scissors to cut the noodles a few times to allow for more convenient mouthfuls.
   
7. Also, traditional mool naeng myun comes with a few strips of beef, so if you don't eat beef, be sure to mention this when you order it at a restaurant.

Kal-Guk-Su Wheat Noodle Soup ("Knife Soup") 칼국수

Kalguksu literally means "knife noodles" in Korean and the name comes from the fact that its noodles are cut rather than extruded or spun. It consists of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. The noodles are made with dough from wheat flour and eggs, sometimes containing ground bean powder for additional texture. The dough is usually left to "breathe" then rolled out thinly to be cut into long strips.

The broth is usually made with dried anchovies, shellfish, and kelp but chicken broth can be used as a substitute. Very similar to sujebi, ingredients are simmered together for many hours in order to obtain its rich flavor. It consists of similar vegetable and seafood contents such as zucchini, potatoes, scallions, clams and shrimps. Usually seasoned with salt, the noodles are served with garnish of choice and it is traditionally considered a seasonal food, consumed most often during summer.

Jap-chae Vermicelli Noodles 잡채

Japchae is a stir-fried dish that combines sweet vermicelli noodles made from the starch of a white sweet potato, thinly slices of beef, and various vegetables.  It is usually prepared with carrots, green onion, spinach, shiitake mushrooms and green peppers. Beef may be added as an option but may be left out to be served as a vegetarian dish. The noodles are gray when raw and turn almost translucent when cooked (thus given its popular nickname, glass noodles). When cooked correctly, they retain a chewy texture.

Japchae is often served at Korean parties and during special occasions as the main dish or as a side dish. It can be added to a bed of rice and mixed together to make japchaebop, bop meaning rice.

Recipe Ingredients

12 oz noodle (Dang Myun) 4 oz beef 5 shitake mushrooms or Chinese black mushrooms 1 carrot 1 onion 1 egg ⅓ lbs spinach 5 tbs oil 1 tbs sesame seed oil 2 tbs soy sauce Salt & black pepper (pinch) Sesame seed (pinch) 1 tbs minced garlic 1 tbs chopped green onion

Cooking Directions

1. Soak mushrooms in water for 15 minutes. Cut off stems then cut the caps into thin strips.
2. Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar, minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper.
3. Cut carrots and onion into thin strips (julienne).
4. Cook spinach in boiling water for about two minutes. Cool spinach in running water. Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame seed oil.
5. Batter and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin slices.
6. Cook the noodles in boiling water for about 2-4 minutes or until soft (You may want to cut the noodles in half before hand if they are too long). Rinse in cold water and drain.
7. Start cooking the beef and mushrooms with a bit of oil.
8. When beef is cooked, add carrot, onion, spinach, and noodles and stir-fry.
9. When vegetables are cooked, add the sliced egg and use salt and soy sauce to season the dish to your taste.
10. Put it all in a dish and sprinkle some sesame seeds for the final touch.
11. Can be served hot or cold.

Jang-ban-guk-su Spicy Buckwheat Noodles w/ Vegetables 쟁반국수

Jangban guksu is a healthy and delicious noodle dish mixed with assortment of vegetables. Buckwheat noodles are mixed in with perilla/sesame leaves, cucumbers, lettuce, cabbage, and carrots in a zesty spicy sauce called chojang. Chojang comprises of watered down gochujang mixed with chopped green onions, rice vinegar, sesame seed and sesame oil.

Different variation of this noodle dish exist, including a non-spicy version in which gochujang is substituted with soy sauce along with other ingredients as its base sauce. Additionally, thin strips of Asian pear can be added for additional mixture in taste as well as a boiled egg for garnish.

Recipe Ingredients

Buckwheat noodles (2-3 bundle wraps) 1-2 eggs 2 tbsp gochujang 1 tbsp rice vinegar 1 tsp sesame oil 1 tsp sesame seed 1 stalk green onion (chopped) 2 red leaf lettuce leaves (chopped) 1 carrot (julienne) ½ Asian pear (julienne) 5 perilla/sesame leaves 1 cucumber 1 tsp sugar Can 7UP or Sprite soda (optional)

Cooking Directions

1. To make sauce, you can either add water and sugar; or substitute it with the soda (2-3 tbsp). If using soda, do not add sugar.
2. In a bowl, add gochujang, rice vinegar, sesame oil, and water/sugar or soda.
3. Mix all ingredients together until it becomes diluted. Finely chop green onions and add to mix. Refrigerate for later use.
4. For non-spicy sauce, mix:
   • 2 tbsp soy sauce
   • ½ tbsp sugar
   • 1 tbsp water
   • 1 tsp mirin
   • 1 tsp sesame oil
   • Black pepper
   • Chopped green onions
5. Boil enough water and add buckwheat noodles until it becomes soft. Drain and put aside to cool.
6. Recycle or boil more water to make hardboiled egg(s). Boil for 5-6 minutes and peel off the shells. Put aside for later use.
7. Cut Asian pear, carrot, red onion, and perilla/sesame leaves into thin julienne strips.
8. In a large bowl, mix all ingredients together, including sauce.
9. Cut boiled eggs in half and garnish on top of the dish.

Cham-pong Spicy Seafood Noodle 짬뽕

Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood.  This dish presumably has its origins in Japan with influence from China and is known to be very popular at various restaurants or even at homes.  Instant noodle versions are also popular which can be prepared within minutes.
However, to enjoy this authentic dish, many Koreans go to Korean/Chinese restaurants where noodles are mixed in with real seafood such as squids, shrimps, clams and scallions.  Fresh vegetables such as onions, red peppers, green onions as well as many others are included in this dish to compliment the spiciness of the base soup.  Champong is considered to be mild to high in spiciness so expect to sweat while consuming this dish.

Instant packages of champong can be purchased at Korean supermarkets or even at local delicatessen. To see all brands of instant noodles, click here.

Recipe Ingredients

1 package fresh egg noodles ½ cup pork, thinly sliced ½ cup squid, cleaned and thinly sliced 8 small shrimp, peeled and deveined 6 mussels, scrubbed 5 dried black mushrooms ½ onion sliced ½ carrot, cut into match-stick pieces ¼ napa cabbage, cut into 1x2 in pieces 2 green onions, cut into 2 inch pieces 2 red chili peppers, seeded and sliced 1 tsp ginger, minced 1 tsp garlic, minced 2 tbsp olive oil 7 cups chicken broth 2 tbsp soy sauce Salt & pepper to taste ½ tbsp gochugaru (red chili pepper flakes - optional for spiciness)

Cooking Directions

1. Soak mushrooms in warm water and cover for 30 minutes. Drain. Slice and set aside.
2. Bring mussels and water to a boil in a pot. Cover, reduce heat to low, and cook for 5 minutes or until shells open. Lift out mussels and set aside. Do not throw away the liquid. Add it to the 7 cups of chicken broth.
3. In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain well and set aside.
4. Add olive oil to a wok or frying pan.
5. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. For spicier taste, add gochugaru.
6. Add pork, shrimp, squid, mussels, and stir-fry.
7. Add onions, carrots, red chili pepper, and green onions and stir-fry.
8. Add cabbage and chicken broth mixture and bring to a boil. Reduce heat to med-low and let simmer.
9. Add soy sauce.
10. Add salt & pepper to taste.
11. Place noodles in a large soup bowl and pour hot soup mixture over noodles.

Cha-jang Myun Black Bean Paste & Vegetable Noodles 자장면

Chajang myun is another popular noodle dish enjoyed by many Asians.  Most Koreans consider this meal a Chinese dish and it is usually only found in Korean/Chinese restaurants. Chajang is the sauce made from black bean paste which gives its distinctive black color and myun means noodle. The final chajang sauce contains onion, meat and/or seafood, usually squid, shrimp, sea cucumber and others but never any fish ingredients. Some starch is added to give it a thick consistency and it is served over noodles.

Another common dish using this chajang sauce is chajang-bop which is the chajang sauce served over bop which means steamed, short-grain rice (usually white). Common side dish usually found alongside chajang myun or chajang bop is donmoogee which is a delicious pickled daikon radish.

Instant packages of chajang myun can be purchased at Korean supermarkets or even at local delicatessen.

Bibim Naeng-myun Spicy Buckwheat Noodles 비빔냉면

Bibim naeng myun is another popular noodle dish that is enjoyed by spicy food lovers, especially during the hot summers. It's basically a spin off of naeng myun where it's served with a spicy dressing made primarily from gochujang (red chili pepper paste) and eaten all mixed together. A bowl of the soup broth used in mul naengmyeon or plain broth from the boiled noodles itself are often served on the side as a complimentary soup.

Aside from it's spiciness, its ingredients are very similar to regular naeng myun, which consists of thin noodles typically made from arrowroot or buckwheat flour, garnished with slice of beef or pork, a boiled half egg, Asian pear, and cucumbers. Some restaurants place crushed ice cubes as opposed to chilled nooldes in a metallic bowl.

Yu-bu Cho-bop Soybean Curd W/ Rice 유부초밥

Yubu chobop is a Korean-styled version of a Japanese dish called inarizushi which is an unusual form of sushi where seasoned rice is stuffed in a triangular-shaped pockets made up of sweet deep-fried tofu. Ingredients can vary but pre-made instant kits are usually used when preparing this dish so no real "cooking" is involved unless fresh ingredients are additionally added.  Pre-made kits contain tofu pouches or shells, seasoned mix (assortment of sesame seeds) and packets of vinegar which are readily available at local Asian groceries or supermarkets in the refrigerated section.

Optionally, some may add other fresh ingredients such as finely chopped sweet peppers, onions, carrots and/or spam to the rice mix which is usually white & sticky grain.  When eaten as a whole, each stuffed shell is full of rich flavors where it’s somewhat sweet but yet a bit sour with a hint of vinegary taste but will surely please everyone’s taste buds.

Many will consider this dish as comfort food and it's great for picnics or at parties as finger food – it can be served and eaten hot or cold.  If you enjoy sushi, you'll be sure to like this dish as well.

Recipe Ingredients

Freshly cooked white rice, approximately 2 cups. Click here for directions. Instant yubu chobop package: Bean curd pockets Flavoring sauce (clear liquid sauce) Herb mix Fried flavoring 6 oz spam (optional) 1 tbsp olive or cooking oil

Cooking Directions

1. As an optional step, dice spam into tiny pieces and fry for approximately 5 minutes with oil.
2. In a large mixing bowl, thoroughly mix in cooked rice and instant packaged contents along with spam if desired.
3. Open individual fried bean curd pockets and fill in mixed in rice content.
4. Serve on the plate or package it for snack/lunch.

Yak-bop Sweet Rice Cake 약밥

Yakbop, also known as yaksik, is a traditional Korean rice dish made from steamed glutinous rice mixed with assortments of nuts, honey and lastly, soy sauce to colorize the rice. Yakbap literally translates to "medicinal rice" in Korean and it's a very popular snack enjoyed by all ages for its delicious and nutritious benefits. Soft boiled chestnuts, pine nuts, and seedless jujubes are added to the rice mix then put into desired shapes and left to cool before eating. It is traditionally eaten during the Lunar New Year but also commonly found at Korean weddings.

Yakbop can be easily made at home but also readily available to purchase at local Korean grocery stores or supermarkets.

Share on pinterest_share Share on facebook Share on twitter Share on email 55 Sae-woo Bo-kum-bop Shrimp Fried Rice 세우볶음밥

Saewoo bokumbop is a popular shrimp fried rice dish that widely available in Korean/Chinese restaurants everywhere.  It’s a common restaurant or home prepared dish during lunch or dinner that is quite simple but yet a fulfilling meal. It’s a fairly easy dish to prepare/cook and there are various combinations of ingredients that can be included along with shrimp.  Usually, small-sized shrimps are sautéed along with chopped onions and green peas in a mixture of steamed rice, mixed with scrambled eggs and chopped green onions.

At restaurants, saewoo bokumbop is usually served with miso-typed soups, typically champong or egg-drop based soups.

Recipe Ingredients

2 cup cooked rice 20-25 small shrimp, peeled and de-veined ¼ onion ½ cup cooked green peas (frozen peas work perfectly) 2 roots green onion 1-2 egg(s), scrambled 2-3 tbsp vegetable oil or butter 3-4 tbsp soy sauce 1 tsp sesame oil Salt and black pepper to taste

Cooking Directions

1. Cook rice as directed in a rice cooker or in a pot.
2. Dice and mince green onions, onions, and garlic.
3. In a frying pan, sauté onion and frozen peas (defrost in microwave first) in butter or vegetable oil. Set aside.
4. Sauté shrimps with garlic in butter or vegetable oil. When lightly brown, add vegetable mixture and cook for additional 1-2 minutes.
5. Add cooked rice to mixture.
6. In another small frying pan, scramble 1-2 egg(s) and add to mixture as well.
7. Add salt and pepper to meet taste.
8. Add soy sauce (amount dependent on preference), salt and black pepper to meet taste.
9. Mix all ingredients well and simmer for an additional minute.
10. Serve on plate and enjoy.

O-mu-rice Omelette Fried Rice 오무라이스

Omurice is a contemporary Asian dish consisting of an omelette made with fried rice. Its name derives from the combination of the English words omelette and rice. Omurice is said to have originated from Japan and it became a popular dish at a western-style restaurant in Tokyo's Ginza district around the turn of the 19th century.

A relatively simple dish, it typically calls for rice fried with ketchup, chicken and onions wrapped in a thin sheet of fried egg. Different variations of this dish can include peas, carrots, mushrooms, green peppers, onions and kimchi.  Pork or beef can be substituted for chicken as well.

Recipe Ingredients

½ lb chicken breast (or any other choice of meat) 1 onion 1 green pepper 4 white mushrooms 4 tbsp ketchup 1 tbsp vegetable oil 4 eggs 4 cups of cooked/steamed rice Salt and pepper to season

Cooking Directions

1. Dice chicken, green pepper, mushrooms, and onion.
2. Heat vegetable oil in a frying pan and sauté diced chicken.
3. Add diced onion, mushrooms, and green pepper in the frying pan and sauté together.
4. Add cooked/steamed rice in the pan and mix well. Sprinkle some salt and pepper.
5. Stop the heat and add ketchup and mix well.
6. Heat another frying pan and put some vegetable oil.
7. Whisk an egg in a bowl and pour the egg in the frying pan. Quickly spread the egg in the frying pan and make a thin, large, and round omelet.
8. Place chicken rice in the middle of the omelet and fold top and bottom sides of omelet over the chicken rice.
9. Cover the frying pan with a plate and turn them over to place the omurice in the plate.
10. Put some ketchup on top of omurice and serve hot.
11. Repeat steps 6-10 to make four plates of omurice.

O-jing-uh Dup-bop Spicy Squid Over Rice 오징어덮밥

 

Ojinguh dupbop is a spicy squid dish made with ojinguh bokum over steamed white rice (bop). In Korean, dupbop literally means "over rice" so fresh squids are cut into bite-sized pieces then pan stir-fried with spicy gochujang along with gochugaru and served with steamed white rice. Assortments of vegetables that can be included in the spicy sauce mix are green & red chili peppers, mushrooms, green onions, carrots and onions.

Recipe Ingredients: Sauce

1 tbsp soy sauce 1 tbsp oyster sauce 2 tbsp gochujang, red chili pepper paste 1 tsp sugar 6 fresh garlic cloves, peeled and puréed 1 inch fresh gingerroot, peeled and puréed 1 tbsp gochugaru, red chili pepper flakes 1 tbsp sesame oil Salt and pepper

Recipe Ingredients

1 large or 2 small whole squid 4 stalks green onions 2 large green or red chili peppers (jalapeño can be used as a substitute) 1 tbsp olive or vegetable oil 1 large carrot 3 large mushrooms Water, as needed Refer to steamed white rice (bop) page for additional ingredients and directions

Cooking Directions

1. Mix all sauce ingredients and set aside. Dilute with water as needed to control its spiciness.
2. Clean squid and wash well in cold water.
3. Cut head wing and tentacles from its body cavity. Slit the squid body cavity open and flatten.
4. Cut into ¼ -½ inch wide strips from the head to the tail and then cut the strips into 2 inch sections.
5. Slit tentacle ring, flatten and cut into desired biting pieces including head wing.
6. Wash vegetables in cold water and trim all stems. Cut and slice into desired biting pieces for all vegetables.
7. Preheat a large stir fry pan over high heat and add cooking oil.
8. First add carrots and onions and stir fry for about 1 minute.
9. Then add squid and green onions. Stir fry for 30 seconds.
10. Add sauce and stir fry for additional 2 minutes.
11. Sprinkle ground pepper to meet taste.
12. Remove from heat and toss around with sesame oil.
13. Serve hot.

Share on pinterest_share Share on facebook Share on twitter Share on email Kim-chi Bo-kum-bop Kimchi Fried Rice 김치볶음밥

Kimchi bokumbop is a popular restaurant or home prepared dish that is very simple but yet delicious in taste. It can consist of various choices in meat and chopped kimchi, which is then sautéed together along with other vegetables such as onions, garlic and green onions.  A dash or more of soy sauce as well as sesame oil are added for seasoning, in addition to kimchi "juice” leftover in the jar.  Lastly, an egg is cooked sunny side up and placed on top of this rice dish for taste as well as for decoration.

Usually at home, it's a way to use up kimchi before it gets too ripe to eat, in which case, it can also be used to prepare kimchi chigae.  In Korean, bokum means sautéed or fried and bop translates into steamed rice.  So essentially, kimchi bokumbop is fried rice with kimchi, and yes, all those stories about Asian restaurants - today's leftover rice is tomorrow's fried rice - is true and totally applies here. There can be infinite variations of this bokumbop dish where beef can be substituted with little bits of galbi, bacon, spam, or even tofu.

Recipe Ingredients: 2 Servings

2 cups cooked rice ½ cup kimchi with liquid (pickled fermented vegetables) ½ cup minced pork or ground beef 2 roots green onion 1 tbsp soy sauce ¼ onion 1 clove garlic 1 egg Vegetable or olive oil Salt & pepper

Cooking Directions

1. Cook rice as directed in a rice cooker or in a pot.
2. Chop kimchi into small pieces. Save kimchi liquid to add to rice, if desired.
3. Dice and mince green onions, onions, and garlic.
4. Season the minced pork or beef with soy sauce, minced garlic and powdered pepper.
5. Sauté the pork (or other substitutes) with vegetable or olive oil in frying pan.
6. When the pork is cooked, add chopped onions, kimchi and cook for 5 minutes.
7. Add minced garlic and green onion. Cook a little more and turn off the heat.
8. Add cooked rice and mix all ingredients well.
9. Add 1-2 tbsp of sesame oil and re-heat again.
10. Add salt and pepper to meet taste.
11. Cook egg sunny side up (or scrambled).
12. Put rice on a dish and place a fried egg sunny side up on top.

Juk Rice Porridge 죽

Juk is a predominantly Korean porridge made of grains such as cooked rice, beans, and sesame. The most general form of juk is simply called heen juk which is made from plain white rice but numerous varieties exist. Different variations can include ingredients such bits and pieces of meats (pork, chicken and/or beef), vegetables, seafood, nuts and other grains. Being largely unflavored, it is served with a number of more flavorful side dishes, such as jeotgal, various types of kimchi, spicy octopus, and other forms of side dishes (banchans).

Juk is often eaten warm in Korea, especially as a morning meal, but can be eaten at any time of the day. Much like chicken soup in modern American culture, this dish is often consumed when ill but it is also considered an ideal choice of food for babies or elderlies as it is known to have nutritional benefits that can easily be eaten and digested. It is sold commercially by many chain stores in Korea and considered a common takeout dish.

Hweh dup-bop Sashimi w/ Rice & Vegetables 회덮밥

Hweh dup bop is one of many dishes that combine abundant ingredients that Koreans enjoy and if you love sushi, you'll also enjoy this dish very much. It contains raw fish (usually salmon), white steamed rice, fresh vegetables such as green leaf lettuce, carrots, cucumber, onions and many more, mixed with a gochujang-based sauce called chojang. This big bowl of sushi-grade raw fish, vegetables, and rice is served with a spicy-sweet chojang, so that diners can mix it to their personal spice levels.

The basic ingredients of chojang are gochujang and rice vinegar which is usually a traditional accompaniment to eating raw fish in Korean cuisine. Hweh dup bop is a perfect meal during the summer and some restaurants may add slices of Korean pears which can complement its overall flavors during the hot weather.

When preparing at home, salmon can be substituted with a variety of fish such as tuna, yellowtail, and red snapper. However, the fish should be sushi-grade and very fresh which can be found in Korean or Japanese markets.

Share on pinterest_share Share on facebook Share on twitter Share on email Gim-bop Korean Style Sushi Roll 김밥

Gimbop is considered one of the most popular and nutritious Korean meal. It consists of rice and strips of vegetables, egg, and meat, rolled in laver (dried seaweed) and then sliced. This is a popular snack or lunch that can be made with infinite variety of ingredients using different kinds of meat and/or vegetables. Popular ones include bulgogi, spinach, pickled radish, and eggs.

At first glance, gimbop often resembles a Japanese maki or a sushi roll. However, there are a few differences between the Japanese sushi roll and the Korean-style gimbop. The main difference is that Japanese sushi rolls are rather minimal in ingredients. Sushi rolls usually consists of just tuna or salmon within the roll whereas gimbop contains a variety of ingredients as mentioned earlier. Also, while the Japanese use raw fish (sashimi) in their sushi rolls, Korean gimbop do not contain any raw fish. Lastly, Japanese sushi is often dipped in wasabi while gimbop usually has sesame oil.

Korean 101: Gim refers to the sheets of dried seaweed, and bop is the Korean word for cooked rice.

Recipe Ingredients

1 bunch spinach, steamed 2 carrots, cut in long thin strips 1  yellow pickled radish, cut in long thin strips 2 tbsp vinegar 1 tbsp sugar 1 piece thick sliced ham or Spam, cut in long thin strips and fried 1 egg, fried like omelet and cut in long thin strips 3 cups of cooked rice 1 tbsp sesame seeds 2 tsp sesame oil 1 package roasted seaweed sheets

Cooking Directions

1. Stir fry carrots with salt and pepper.
2. Mix radish with vinegar and sugar.
3. Mix rice with the sesame seeds and sesame oil.
4. Place one seaweed sheet on a bamboo sheet.  Put rice on half of the sheet and add 2 pieces of spinach, 1 carrot strip, 1 radish strip, 1 ham strip, 1 egg strip on top of rice.  Roll in a log and squeeze tight.  Use some rice to stick the seaweed together to keep it rolled.
5. Place a little sesame oil in your hands and rub it on the seaweed roll.
6. Put a little sesame oil on knife to cut roll.

Bi-bim-bop Beef & Mixed Vegetable Rice 비빔밥

Bibimbop literally means mixed rice or mixed meal in Korean. It's a popular meal consisting of a bowl of steamed white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). Gochujang is usually served separately to control its spiciness of this rice dish.

A variation of this dish, dolsot bibimbop (dolsot meaning stone pot) is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl becomes golden brown and crispy.

Vegetables commonly used in bibimbop include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root (gaji namul), and laver. It may also contain spinach, soybean sprouts, and bracken fern stems (gosari namul). Tofu, either plain or sautéed, may also be included in the dish as well. Within both types of bibimbops, all ingredients are typically stirred together thoroughly before eating.

Recipe Ingredients

¼ lb chopped beef (ground beef is acceptable) 1 cup bellflower roots (doraji) ½ cup bean sprouts 1 lettuce leaf 3 shiitake mushrooms 1 sheet of vegetable jelly ⅓ carrot 1 cucumber 1 egg 3 cups short-grain rice 4 tbsp gochujang (red chili pepper paste) 1 tbsp sugar 1 tbsp sesame seeds 1 tsp sesame oil

Cooking Directions

1. Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 1 cup of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.
2. Season beef and stir-fry lightly until cooked.
3. Cut cucumbers, carrots and shitake mushrooms into match stick size and shred bellflower roots (doraji) and lettuce leaf. Squeeze out excess water and sprinkle them with salt (not including lettuce leaf).
4. Add 1 tsp of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.
5. Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*for hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 tsp of sesame oil. Place the rice sizzling right into the hot stone pot).
6. Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*for hot stone dolsot bibimbop, place the raw egg on the side of the hot pot so it can slightly cook).
7. To make seasoned gochujang paste, combine gochujang, sugar, sesame seeds and sesame oil. Mix all ingredients well.
8. Add seasoned gochujang to taste and mix it thoroughly with rice and vegetables before eating.

Yook-gae-jang Spicy Beef & Scallion Soup 육개장

Yookgaejang is a spicy beef soup consisting of variety of ingredients.  It is made of shredded beef boiled with bean sprouts, fern brake, red pepper, green onions, garlic, soy sauce, oil and pepper. It is served as a hot soup and usually eaten with a bowl of white rice.  The key ingredient of yookgaejang is red chili pepper flakes (gochugaru) which turns the soup into a nice red color.  This is one of Korea's hottest dishes and is not for those who dislike spicy foods.

The soup is considered to be very healthy and refreshing in taste. Chicken can be used as a substitute for beef.

Recipe Ingredients

1 lb beef (any part for quick cooking), 2 inches julienne ½ lb bean sprouts ½ cup packaged fern brake in water (gosari), drained 2 green onions, 1 inch bias cut 3 tbsp gochugaru (red chili pepper flakes) 1 tbsp soy sauce, 2 tbsp garlic, minced 1 tbsp sesame oil, salt, pepper 8 cups water

Cooking Directions

1. In a big pot, sauté beef with soy sauce, sesame oil, and red chili pepper flakes for 4-5 minutes.
2. Add water and bean sprouts, cover lid and bring to a boil.
3. Reduce heat to medium low, cook for 20 minutes, add fern brake, cook for another 20-30 minutes until beef gets tender.
4. Add green onions, salt and pepper to taste when served.

Tuk-guk Rice Cake Soup 떡국

Tukguk is a traditional Korean soup dish that is eaten during the celebration of the Korean New Year. It is tradition to eat this soup on New Year's day because it’s believed to gain an additional year of life as well as bring in luck in the forthcoming year. The dish consists of thinly sliced rice cakes in a broth/soup and it’s usually garnished with thin julienned cooked eggs, some marinated meat (usually beef), and dried, crushed lavers.

The broth is generally made by simmering the main protein (beef, chicken, pork, seafood) in a soy sauce-based seasoned stock. The stock is then strained to clarify the broth and long cylinder-shaped rice cakes (garaetteok) are thinly sliced diagonally and boiled in the broth. Garnish is added before serving and it may vary by region and personal taste.

Varieties of tukguk exists but a popular one is tuk mandooguk which is made by simply adding Korean dumplings.

Recipe Ingredients

20 sticks rice cake 1 lb beef (cut into thin strips and season) 4 oz ground beef 4 eggs 3 tbsp laver powder 1 green onion 2 tbsp chopped green onion 2 tsp chopped garlic 3 tbsp soy sauce 1 tsp sesame salt 2 tsp sesame oil Flour

Cooking Directions

1. Leave soft sticks of rice cake out overnight to harden and cut them diagonally into oval pieces when hard.
2. Season and shape the ground beef into meatballs ¾" in diameter.
3. Dip them into flour, then into beaten egg and fry.
4. Pan-fry beaten egg into a thin sheet and cut it into thin strips.
5. Fry the beef in a pot and boil it with 8 cups of water.
6. When the meat flavor permeates the broth, add the rice-cake slices and bring to a boil.
7. Season the soup with soy sauce and salt and add the diagonally cut green onion.
8. Place rice-cake soup in a bowl and top it with the egg strips, meatballs and powdered laver.

Soon-doo-boo Chi-gae Spicy Soft Tofu Stew 순두부찌개

Soondooboo chigae is a spicy stew made with soft uncoagulated tofu that is produced by compressing and curdling tofu to remove excess water. There are numerous variations of this dish consisting of seafood, beef, pork and/or vegetable contents. Plain soondooboo chigae is usually made with some added pieces of pork, several small clams, chopped garlic, and red chili pepper flakes (gochugaru) along with chopped leeks and sesame oil.
In addition, there are different levels of spiciness for this dish; light, medium and hot. The ingredients and spicy broth are added to a generous amount of soondooboo in a ttukbaegi (ceramic bowl) and boiled over an intense heat. If preferred, a raw egg may be included to add flavor as well as thickness which can dilute its spiciness of the broth. Main ingredients may vary depending on their availability and the preferences of the restaurants as it is served during lunch or dinner, especially during the winter seasons.

Recipe Ingredients

1 pack soondooboo (soft tofu) 8 small clams, cleaned 4 oz pork (or beef), sliced ¼ cup kimchi, roughly chopped 1 red hot chili, sliced 2 green hot chilies, sliced 2 green onions, sliced 1 egg yolk (or whole) 1 tbsp gochugaru (red chili pepper flakes) 1 tbsp vegetable oil 1 tsp minced garlic ½ tsp juice of ginger 1 tsp soy sauce ½ tsp sesame oil 1 tsp saewoojeot (salted shrimp) 3 cups water

Cooking Directions

1. Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.
2. In a pot, add vegetable oil and sauté pork.
3. Add gochugaru and keep stir.
4. Add water and kimchi, bring to a boil.
5. Scoop in soondooboo with a spoon.
6. Reduce heat, add saewoojeot.
7. Add chilies, green onions and clams. Cook for 1 minute or so.
8. Finish with egg yolk (or whole) in the center and a dash of sesame oil.
9. Serve with rice.

Soon-dae-guk Pork Sausage Stew 순대국

Soondaeguk is a soup variation of sliced soondae sausages and noodles in a mild pork or even ox bone broth. Other ingredients can contain but not limited to pig tripe, liver, vermicelli noodles, onions, sesame leaves, and many other vegetables. It’s usually served in a milky broth in a black ceramics bowl with a bowl of steam white rice which can be added into the broth for an even heartier meal.

Some restaurants also serve condiments such as hot peppers, coarse chili sea salt and fermented micro-shrimp dipping sauce (saewoojut) that compliments the soondae’s sweetness in taste. Other side dishes or banchans that are present alongside this is kimchi or kkakdugi and some restaurants may serve this dish spicy by adding gochujang and gochugaru.

Sol-long-tang Rice & Beef Noodle Soup 설렁탕

Sollongtang is rice beef noodle soup seasoned with sesame seeds, salt, pepper, scallions, and sesame oil. This dish has long been favored by Koreans as one of the staples of Korean cuisine and has been undisputedly favored as a primal dish common to most cultures. It is served with rice in which the rice may be directly added to the soup. The meal is also accompanied by numerous side dishes, including kimchi or kkakdugi. As butter is to bread, kimchi or kkakdugi is an inseparable side dish for this meal.

Fact: Sollongtang has been known to be one of the best remedy for curing a hangover in the Korean culture.

Recipe Ingredients

½ lb beef rib steak 1⅓ lb shank of beef ½ whole Korean radish ¼ lb Chinese noodles 1 large green onion 5 cloves garlic Salt, black pepper Very large pot with cover

Cooking Directions

1. Cut the beef into pieces and divide the radish into two pieces. Boil the beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour till the meat is very tender.
2. Take the meat and radish out of the broth. Cool the broth and cut off the excess fat. Slice the meat thinly into small size. Slice the radish into pieces 1/8" thick.
3. Add the meat, radish and crushed garlic to the broth. Then boil again.
4. Place noodles. Originally, you put buckwheat noodles in the soup. Nowadays, you can put other thin noodles such as Chinese noodles.
5. Cut large green onion into rings. Add salt, black pepper, and green onion and check seasoning by salt before serving.

Share on pinterest_share Share on facebook Share on twitter Share on email 57 Sam-gye-tang Chicken Soup with Ginseng 삼계탕

Samgyetang, sometimes called chicken ginseng soup, is an energizing soup-based dish. It is traditionally served during the summer for its nutrients which can easily be lost through excessive sweating and physical exertion during the hot summer. Commonly, a whole chicken is boiled in a broth with Korean ginseng, dried jujube fruits, garlic, ginger and glutinous rice. Spicy red chili pepper paste (gochujang) can be added to enrich its flavors and taste to one's preference. Like the chicken soup, which is considered to help common sickness, samgyetang is also known be cure physical ailments and prevent sickness as well.

Recipe Ingredients

1 tsp sesame seeds 8 cup chicken broth 2 tbsp garlic, finely chopped 2 tbsp ginger, finely grated ½ cup rice 1 tbsp soy sauce 1 tsp toasted sesame oil 1-2 tsp red chili pepper paste (gochujang) 1 whole chicken (3-5 oz) or 1 cup of shredded cooked chicken 2 scallions, finely chopped

Cooking Directions

1. In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside.
2. In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
3. Stir in soy sauce and sesame oil; add chili paste to taste. Add chicken and heat until just warmed through.
4. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.

Man-doo-guk Dumpling Soup 만두국

Mandooguk is a non-spicy soup made with beef broth and dumplings that are usually stuffed with seasoned ground meat.  Popular dumpling fillings can consist of beef, pork, kimchi, vegetables, seafood or any combination of the aforementioned ingredients. The content of this dish can also contain tuk (rice cake) to make tuk mandooguk which are cylinder-shaped rice cakes about 2cm in diameter.  It is cut diagonally into thin slices, transforming this dish into dumpling soup w/ rice cake.
Koreans especially love this dish during the cold winters but mandooguk or tuk mandooguk is known to be a specialty dish for the New Year.  Nonetheless, it can be enjoyed at any time as a meal since it's fairly easy to prepare if frozen dumplings are readily available.  Koreans restaurants and households usually make the dumplings from scratch but it can be substituted with pre-cooked frozen ones which can be purchased at local Asian groceries or supermarkets.

Mae-un-tang Hot Spicy Fish Soup 매운탕

Maeuntang is a hot spicy fish soup boiled with gochujang (red chili pepper paste), gochugaru (red chili pepper flakes) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress and garland chrysanthemum.  In addition, onion, radish, chilies, crown daisy, garlic and sometimes, pumpkin and bean curds are added to the mixture to absorb the gochujang which is the base flavor of this dish. It is then seasoned with gochugaru, garlic, soy sauce and potentially more gochujang to meet everyone's taste buds.
Restaurants that offer this dish often allow you to select your fish from an aquarium. Many specialty seafood restaurants have several aquariums from which you may select. Popular fish for this dish may include red snapper, sea bass, yellow corvina, codfish, croaker, pollack, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be added to this soup to complement and enhance its spiciness but refreshing flavors. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish.

Recipe Ingredients: Yields 4 Servings

2 trouts whole (12-14 inches) or other fishes listed above. Use discretion in size if cooking with other fish ½ cup radish, thin sliced 2-3 red chilies, cut in a bias 3 green onions, cut in a bias 3-4 crown daisy, cut top part into 3 inches 4-5 parsley, take out leaves and cut into 3 inches 6 tbsp gochujang 1 tbsp soy sauce 2 tbsp gochugaru 3 tbsp minced garlic 3 tbsp salt 6 cups water ¼ squash, thin sliced (optional) 10 oz bean curds (optional)

Cooking Directions

1. Scale and wash the fish, then vertically cut into several pieces.
2. Put water in a pot, start boiling.
3. Add gochujang, gochugaru and soy sauce. Bring to a boil.
4. Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
5. Add fish and garlic.
6. Heat until fish is completely cooked.  Add salt to taste.
7. Add green onions and parsley.
8. Cook for another 1-2 minute and add crown daisy.
9. Serve hot with white rice.