Dakgangjeong

- is a deep-fried crispy chicken dish glazed in a sticky, sweet,

and spicy sauce. Its traditionally made with a whole chicken
thats been cut up. Some people make it only with chicken wings.

Ingredients
1. 1 pound boneless, skinless chicken thigh and/or breast
2. 1/2 cup milk (optional)
3. 1/4 teaspoon salt
4. pinch pepper
5. 1/2 teaspoon minced garlic
6. 1/2 teaspoon minced ginger
7. 1 tablespoon rice wine (if not using milk)
8. 1/3 cup potato starch (or corn starch)
9. oil for deep frying
Sauce
1. 1 tablespoon soy sauce
2. 3 tablespoons rice wine (or mirin)
3. 2 tablespoons apple cider vinegar (or rice wine vinegar)
4. 1 tablespoon gochujang (Korean red chili pepper paste)
5. 3 tablespoons honey (or corn or rice syrup)
6. 2 teaspoons sesame oil
7. 2 tablespoons brown sugar
8. 1 teaspoon minced garlic
9. 1 teaspoon grated ginger
10. pinch pepper
11. 1 to 2 tablespoons coarsely chopped peanuts (or almonds) for garnish
Instructions
1.Soak the chicken pieces in milk for at least 2 hours in the fridge. This step is optional.

2. Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt,
pepper, rice wine (if you didnt use milk) garlic, and ginger. Let it stand for 20 to 30 minutes.
3. In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce
the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
4. Add the potato (or corn) starch to the chicken, and mix well to coat evenly.
5. Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350F or starts
smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil
temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack
or a paper towel-lined plate.
6. Reheat the oil to 350F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the
second frying in one batch.
7. Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly
coated.

Gyoza
is a Japanese dumpling appetizer
Ingredients
1.
2.
3.
4.

Filling
1.
2.
3.
4.
5.
6.

1 package (or about 45) gyoza wrappers (or make Homemade Gyoza Wrappers)
1 Tbsp. oil for frying each batch of gyoza
cup water for frying each batch of gyoza
1 Tbsp. sesame oil for frying each batch of gyoza

10 oz (290 g) ground pork

2-3 (140 g, 5 oz) cabbage leaves
1-2 (15 g, 0.5 oz) green onion/scallion
2 shiitake mushrooms
1 clove garlic, minced
1 tsp. grated ginger

Seasonings
1. Tbsp. sake
2. Tbsp. sesame oil
3. 1 tsp. soy sauce

4. tsp. salt
5. Freshly ground black pepper
Dipping Sauce
1. 1 Tbsp. rice vinegar
2. 1 Tbsp. soy sauce
3. tsp. La-Yu (Japanese chili oil) (optional)

Instructions
1. Microwave cabbage leaves for 1 minute and chop into very small pieces. Mince green onion and
shiitake mushrooms as well.
2. Combine the meat and seasonings and knead the mixture with hands until the texture becomes sticky.
3. Add the rest of fillings and continue to knead.
4. Wrap the filling with gyoza wrappers.
5. Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the
gyoza in a single layer, flat side down (in two rows or in a circular shape).
6. When the bottom of the gyoza turns golden brown, add cup of water to the pan.
7. Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water
evaporates.
8. Remove the lid to evaporate any remaining water. Add sesame oil and cook uncovered until the gyoza
is nice and crisp on the bottom. Transfer to a plate. For the gyoza lined up in circular shape, place a
serving plate on top of the pan and quickly flip.
9. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Serve the
gyoza with dipping sauce.

Pajeon Korean-Style Pancake

- 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.
DIPPING SAUCE

cup soy sauce

tbsp vinegar (distilled white)

1 stalk scallion, minced

1 clove garlic, minced

tsp gochugaru, red hot chili pepper flakes (optional)

tsp sugar

1 tsp sesame oil

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:

o

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 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 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.

Zucchini Pizza Bites

Ingredients:
1 medium zucchini
2 to 3 tablespoons canned Muir Glen organic pizza sauce
cup shredded mozzarella cheese
Procedures:

Heat oven to 400 F. Line cookie sheet with foil. Spray with cooking spray.
Cut zucchini into 1/2-inch slices. Place on cookie sheet.
Bake 6 to 10 minutes, depending how firm you like your zucchini.
Top each zucchini slice with about 1/2 teaspoon pizza sauce (use 2 to 3 tablespoons) and
shredded mozzarella cheese (use 1/4 cup). Bake 4 to 5 minutes or until cheese is melted.
Serve hot.

Chocolate-Cream Cheese Pinwheel

Cookies
Ingredients
4 oz cream cheese (from 8-oz package), softened
cup sugar
teaspoon vanilla
1 Pillsbury Refrigerated Pie Crust (from a box), softened as directed on box
cup miniature semisweet chocolate chips

Heat oven to 400F.

In medium bowl with electric mixer, beat 4 oz cream cheese, 1/4 cup sugar and 1/2
teaspoon vanilla until smooth.
Unroll 1 Pillsbury Refrigerated Pie Crust onto cutting board. Spread cream cheese
mixture evenly over pie crust. Sprinkle evenly with 1/4 cup miniature semisweet chocolate
chips. Roll up tightly. Refrigerate 45 minutes.
Cut roll into 1/4-inch-thick slices; place on ungreased cookie sheet.
Bake 9 to 11 minutes or until pie crust is golden brown. Remove from oven; let stand 5
minutes on cookie sheet. Remove from cookie sheet to cooking rack; cool completely
before serving.

Mini Turkey Meatballs

Ingredients
2 cups Cheerios cereal
1 lb ground turkey meat
cup Yoplait Greek plain yogurt
2 tablespoons Hot & Sweet mustard
3 garlic cloves, finely chopped
2 green onions, finely chopped
Olive oil in spray, to taste

Preheat oven to 375 F.

Ground the Cheerios in a food processor and set aside.
Combine ground meat, yogurt, mustard, garlic, onions and a 1/3 cup of ground
Cheerios. Add the rest of the Cheerios to a plate.
Make 18 meatballs. Roll them one by one in ground Cheerios and place on lightly
greased baking tray. Repeat with all of the meatballs. Spray with a layer of olive oil and
bake for 15 minutes.
Serve immediately with a side of your favorite dip.

Spinach and Artichoke-Stuffed Crescents

Ingredients
1 container (8 oz) cream cheese spread
cup shredded mozzarella cheese (2 oz)
cup grated Parmesan cheese
1 can (14 oz) Progresso artichoke hearts, drained, coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain well
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1 egg, well beaten

Heat oven to 350F. Line cookie sheet with cooking parchment paper.
In medium bowl, stir together cream cheese, mozzarella cheese and 1/4 cup of the
Parmesan cheese. If desired, add salt and pepper to taste; mix well. Stir in artichokes and
spinach.
Separate both cans of dough into 16 triangles. Place about 1 teaspoon filling on wide end
of each triangle. Brush edges of dough with some beaten egg. Wrap bottom corners of
each crescent inward; roll up dough to enclose filling. Place on cookie sheet.
Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan
cheese over tops.
Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.

Calamares

Instructions
1. Slice the squid into rings
2. Combine sliced squids, salt and pepper. Let stand for 15 minutes
3. Dredge the squid in flour then dip in beaten egg and roll over breadgrumbs
4. Heat cooking oil in a pot
5. When the oil is hot enough, fry the squid rings until the color turns light brown. Do not overcook!
6. Remove from oil and drain in paper towel or use a strainer
7. Serve hot. Enjoy!!!

Bruschetta
Instructions
1. In a medium mixing bowl, add the tomatoes, garlic,
basil, vinegar, olive oil, cheese, salt and pepper.
2. Mix thoroughly and let sit for at least 15 minutes
at room temperature to let the flavors marinate
3. Slice the bread into individual pieces and spoon
the mixture on top.

Kabob
Instructions
1. In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger.
2. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade
3. Seal, and refrigerate 4 to 24 hours

4. Preheat grill for medium high heat

5. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space
between each item.
6. Lightly oil the grill grate. Grill skewere for 10 minutes, turning as needed, or until meat is cooked
though and vegetables are tender.

Pomegranate Guacamole
Instructions
1. Cook 3 tablespoons pepitas (hulled green pumpkin seeds) in 1 tablespoon olive oil until toasted;
season with salt.
2. Mash with 2 avocados cup chopped cilantro, cup finely chopped onion, the juice of lime,
1 finely chopped jalapeno and teaspoon salt.
3. Top with pomegranate seeds and the toasted pepitas.
4. Serve with tortilla chips.

Fried Ravioli
Instructions
1. Fry uncooked small cheese or meat ravioli in 365 degrees F vegetable oil until golden, about 2
minutes.
2. Drain on paper towels and sprinkle with salt and grated Parmesan
3. Serve with warm marinara sauce

Deviled Crab Dip

Instructions
1. Mix pound crabmeat, 3 tablespoons mayonnaise, 1 tablespoon each Dijon mustard, lemo juice
and chopped parsley, teaspoon Worcestershire sauce, and salt and hot sauce to taste
2. Serve with crackers

Creamy Shrimp Dip

Instructions
1. Combine 8 ounces softened cream cheese, cup mayonnaise and the juice of lemon
2. Stir in pound chopped cooked shrimp and cup each chopped celery and scallions.
3. Season with salt and pepper
4. Serve with potato chips or crackers.

Pumpkin Hummus

Instructions
1. Puree 1 cups drained canned chickpeas, 1/3 cup canned pure pumpkin, 3 tablespoons each
olive oil and tahini (sesame paste), 1 garlic clove, teaspoon paprika and cup water.
2. Add salt and lemon juice to taste.
3. Transfer to a bowl and top with olive oil, red pepper flakes and toasted pepitas (hulled green
pumpkin seeds).
4. Serve with sweet potato chips.

Garlic Butter Shrimp

Ingredients

1. 8 tablespoon unsalted butter

2. 1 pound medium shrimp
3. Kosher salt
4. 5 cloves garlic
5. cup chicken stock
6. Lemon juice
7. 2 tablespoon parsley leaves
Instructions
1. Marinate the shrimp in lemon soda for about 10 minutes.
2. Melt the butter in a pan and heat it up until hot enough to cook the garlic.
3. Add the garlic and cook until the color turns light to golden brown.
4. Put in the shrimp and then cook until the color turns orange.
5. Pour in the remaining lemon soda. Let the liquid evaporate completely.
6. Sprinkle the parsley.
7. Add some ground black pepper and salt as needed.
8. Serve hot. Share and Enjoy!

Mozzarella balls

ingredients
1. 1 cup flour
2. 2 eggs
3. Breadcrumbs
4. 1 teaspoon dried thyme
5. Coarse salt and ground pepper
6. 1 pound bocconcini
7. 2 cups vegetable oil

8. Tomato sauce
Instructions
1. Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl,
combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a
time, dredge in flour, shaking off excess, coat in egg, and roll in bradcrumbs, pressing gently to
adhere.
2. In a small saucepan, heat vegetable oil over medium- high until pinch of breadcrumbs sizzles and
floats to the top when added. Fry bocconcini, 4 at a time, until golden brown,turning occasionally, 2
minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt.
Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.

Onion rings

Ingredients
1. 1 large yellow onion, sliced
2. 1 cups all- purpose flour
3. 1 teaspoon baking powder
4. 1 teaspoon salt
5. 1 piece egg, beaten
6. 1 cup milk
7. 1 cup panko bread crumbs
8. 1 teaspoon salt
Instructions
1. Break up the onion slices into rings. Set aside.
2. Combine flour, baking powder, and salt, in a small bowl and mix well.
3. Dredge the onions on the flour mixture and set aside.
4. Meanwhile, make the batter by adding the egg and milk on the flour mixture and whisk.
5. Dip the onions on the batter and allow the extra batter to drip.
6. Place the breadcrumbs in a lastic bag or container and put-in the onion rings.
7. Heat a cooking pot and pour-in cooking oil.

8. When the oil is hot, deep fry the onion until the color turns golden brown (usually 2 minutes or
so).
9. Remove the onion rings from the cooking pot and place in a plate lined with paper towels, to
absorb the excess oil.
10. Transfer to a serving plate and serve.
11. Share and enjoy!