BUL-DAK Hot & Spicy Chicken

TANG-SU-YUK Sweet & Sour Pork or Beef with Vegetables

Recipe Ingredients: Chicken Preparation 6 chicken drum sticks (de-boned) or 2 chicken breasts 2 tbsp soy sauce 1 tbsp sugar 1 tbsp traditional corn syrup (substitution honey) 2 tbspcheongju (clear rice wine similar to Japanese sake) 1 stalk green onion Black pepper ground to taste Olive oil Roasted sesame seeds (optional) Recipe Ingredients: Marinating Sauce 3 tbspkochukaru (red chili pepper flakes) 2 jalapenos cup Korean pear (substitution Asian pear) onion 3 cloves garlic 2 tbsp soy sauce 1 tsp spicy yellow mustard 1 tbsp sesame oil 1 tbsp sugar 1 tbspmulyut (substitution honey) 2 tbsp soy sauce 1 tbsp sugar Cooking Directions 1. Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces 2. In a large bowl, mix chicken with soy sauce, sugar, mulyut (substitution honey), cheongju and ground pepper. 3. Marinate in refrigerator for 30 minutes. 4. Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use. 5. On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion. 6. Take out chicken only and leave excess ingredients in frying pan or skillet. 7. In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3. 8. In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat. 9. Serve hot on plate.

Recipe Ingredients: Sauce 1 cup water tbsp soy sauce 2 tbsp rice vinegar 5 tbsp sugar tsp salt Recipe Ingredients 12 oz pork or beef (lean, grilling part) 1 egg, lightly beaten onion, sliced carrot, sliced cucumber, sliced 1 cup corn starch 1 cup water 1 teaspoon vegetable oil Vegetable oil for deep-frying meat Salt & pepper Cooking Directions: Sauce 1. Mix 1 cup corn starch and 1 cup water, stir well, and let sit for 1-2 hours. 2. After the corn starch and water are separated, carefully drain water. 3. Heat oil in a large pot to fry. Don't fill more than a half way. 4. Cut beef into thin strips, add 1/8 teaspoon salt, 1/16 teaspoon pepper and egg, mix well. 5. Put meat in a corn starch batter, mix well with hands. 6. Once you are done consistently coating the meat with batter, deep-fry it in oil until golden. *The key for crispy meat is to fry twice, so before serving it, fry once again. 7. Cooking Directions 8. Add 1 tsp of vegetable oil to a hot pan and saut vegetables briefly for about 1-2 minutes. 9. Add sauce ingredients, stir to dissolve sugar and bring to a boil. 10. In a separate bowl, mix 2 tbsp of corn starch and 2 tbsp of water to make slush. 11. Then add the slush to the boiling sauce and stir until it gets thick. 12. Important thing is to put corn starch mixture to the boiling sauce. The slush may not mix well if you put in lukewarm sauce. 13. Continue boiling for 4-5 minutes.

14. Once the sauce is complete, pour it over onto the meat and serve hot. DWEN-JANG CHI-GAE Bean Paste Stew w/ Beef & Vegetables

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Recipe Ingredients 8 oz beef - sliced squash - cut in half, slice inch thick 4 oz carrot - sliced onion - sliced 1 medium potato - quartered, then slice 1/2 inch thick 2 green onions - chopped 2 chilies - sliced 10 oz tofu (cubed) 4 tbspdwenjang (fermented soybean paste) 1 tbspkochujang (red chili pepper paste) 1 tbspkochukaru (red chili pepper flakes) 1 tbsp minced garlic 1 tsp sesame oil Shellfish - mussels, shrimps, etc. (optional) 3 - 3 cups of water Cooking Directions 1. In a pot, add sesame oil, saut beef. Add water, bring to a boil. 2. Mix around dwenjang, kochujang, and kochukaru. 3. Add minced garlic and potato, cook on a medium-high heat for 5 minutes. 4. Add rest of the vegetables and tofu. Cook for another 1-2 minute. 5. Serve with rice. AL CHI-GAE Fish Egg Stew w/ Vegetables

In a saucepan, over medium heat, add sesame oil, green onion, garlic, and Korean red chili pepper powder. Cook until garlic is fragrant, but not brown. Add water and bring it to a boil. Add fish roe. Cook for an additional 5 minutes, then add tofu. Continue cooking until tofu is warmed through for approximately 3 minutes. Serve with steamed rice.

GIM-BOP Korean Style Sushi Roll

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.

Recipe Ingredients 1 package tofu 6 oz seasoned roe (available at your local Korean market) 2 tbsp toasted sesame oil 4 green onions, cut into inch pieces 5 cloves of garlic, minced 1 tsp of Korean red chili pepper powder (kochukaru) 4 cups of water 14 oz pack of medium firm tofu, cut into cubes Cooking Directions 1. In a pot, fill enough water to cover the whole block of tofu and bring it to boil.

BI-BIM-BOP Beef & Mixed Vegetable Rice

JAP-CHAE Vermicelli Noodles

Recipe Ingredients lb chopped beef (ground beef is acceptable) 1 cup bellflower roots (doraji) cup bean sprouts 1 lettuce leaf 3 shiitake mushrooms 1 sheet of vegetable jelly carrot 1 cucumber 1 egg 3 cups short-grain rice 4 tbspkochujang 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. Season beef and stir-fry lightly until cooked. 2. 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). 3. 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. 4. Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*for hot stone dolsotbibimbop, 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). 5. Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*for hot stone dolsotbibimbop, place the raw egg on the side of the hot pot so it can slightly cook). 6. To make seasoned kochujang paste, combine kochujang, sugar, sesame seeds and sesame oil. Mix all ingredients well. 7. Add seasoned kochujang to taste and mix it thoroughly with rice and vegetables before eating.

Recipe Ingredients 12 oz noodle (Dang Myun) 4 oz beef 5 shitake mushrooms or Chinese black mushrooms 1 carrot 1 onion 1 egg 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.

DON-KA-TSU Breaded Pork Cutlet

CHA-DOL BA-KI Sliced Beef Brisket

Recipe Ingredients 4 boneless pork chops, inch thick 2 tablespoons flour 1 beaten egg cup of panko (Japanese bread crumbs) Vegetable oil (for frying) Salt & pepper Cooking Directions 1. Pound pork to inch thickness. 2. Coat with flour, then dip into egg, and finally coat thoroughly with Panko. 3. Deep fry in 1 inch vegetable oil, heated to 350, 3 minutes on each side, or until golden brown. 4. Serve with rice, vegetables and/or miso soup.

Recipe Ingredients: Pa Muchim 4 bunches scallions 2 tbsp sesame oil 2 tbsp rice vinegar 1 tspkochukaru (red chili pepper flakes) tsp salt 1 head green leaf lettuce Mixing Directions 1. Cut scallion pieces lengthwise into very thin strips and also leaf lettuce into thin, mouth-sized pieces. 2. Whisk sesame oil, vinegar, red chili pepper flakes and salt in a large bowl. 3. Add scallions and lettuce to the bowl and toss well to combine. KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

BUL-GO-GI Grilled Marinated Beef

Recipe Ingredients 1 lb thinly sliced beef (sirloin or rib eye) 5 tbsp sugar cup soy sauce 2 buds finely chopped garlic (can be crushed but remove buds before serving) tsp salt 5 tbspMirin (sweet sake, optional) 2 tbsp sesame oil 2 tbsp toasted sesame seeds 1 cup split green onions 2 cups thinly sliced carrots (optional) Cooking Directions 1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours. 2. Cook over medium high heat until meat is just short of desired completion. 3. Add carrots and cook for an additional 3 minutes. 4. Serve with rice.

Ingredients 2 1/2 pounds chicken drumettes 2 large potatoes, cut into large chunks 2 carrots, cut into 2 inch pieces 1 large onion, cut into 8 pieces 4 cloves garlic, crushed 1/4 cup water 1/2 cup soy sauce 2 tablespoons white sugar 3 tablespoons hot pepper paste Directions In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

BEEF BULGOGI Ingredients 1 pound flank steak, thinly sliced 5 tablespoons soy sauce 2 1/2 tablespoons white sugar 1/4 cup chopped green onion 2 tablespoons minced garlic 2 tablespoons sesame seeds 2 tablespoons sesame oil 1/2 teaspoon ground black pepper Directions 1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight. 2. Preheat an outdoor grill for high heat, and lightly oil the grate. 3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side. KOREAN BEAN CURD (MISO) SOUP Ingredients 3 1/2 cups water 3 tablespoons denjang (Korean bean curd paste) 1 tablespoon garlic paste 1/2 tablespoon dashi granules 1/2 tablespoon gochujang (Korean hot pepper paste) 1 zucchini, cubed 1 potato, peeled and cubed 1/4 pound fresh mushrooms, quartered 1 onion, chopped 1 (12 ounce) package soft tofu, sliced Directions 1. In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

TANGSUYUK Sweet, Sour, And Crispy Beef Ingredients: 600 grams (1.3 Lb) of beef, starch powder (2 cups and 2 tbs), vegetable oil, egg, Turbinado sugar 1 cup (brown or white sugar is ok too), salt, ground black pepper, 3 tbs vinegar, apple, pineapple, 5-7 wood ear mushrooms, onion, cucumber, carrot, and water 1. Soak cup of dried wood ear mushrooms in warm water (about 5-7 mushrooms) for a few hours. 2. To make the coating batter, mix 2 cups of starch powder (either corn starch or potato starch) with water (about 3 cups) and let it sit for a few hours until the starch sinks in the bowl. Then remove the water by pouring it into the sink. 3. *tip: after draining the water, the starch will be solid and stiff. 4. Cut beef into thin strips (5 cm long, 1 cm thick, 1 cm wide) and put it in a bowl. 5. Add ts salt and ts ground black pepper to the beef and mix it well with your hand. Set it aside. 6. Add the beef strips to the starch, and 1 egg white (or yolk) and mix it well with your hand. 7. Heat vegetable oil in your wok and fry the beef strips for about 5 minutes until they look golden brown and crispy. It s very important to coat the beef strips with as much starch batter as you can. Try to use all of it. Then put the fried crispy beef strips into a strainer. Next, let s make delicious sauce! 1. Slice medium size onion. 2. Slice 1 or 2 apples (you can replace apples with plums). 3. Slice carrot and cucumber thinly (several slices are needed). 4. Drain the soaked wood ear mushrooms and cut them into bite sized bits. 5. Cut some pineapple into chunks. 6. Put 1/2 tbs of vegetable oil on a heated pan. Add the sliced onion and stir it up. 7. Add wood ear mushrooms, sliced carrot to the pan. Stir it for 1 minute. 8. Pour 2 cups of water into the pan and boil it. 9. When the sauce boils, add 1 ts salt, 1 ts soy sauce, 1 cup brown sugar and stir it well. 10. Add 3-4 tbs vinegar and water starch (mixture of 2 tbs starch and 2 tbs water). 11. Add pineapple chunks and sliced cucumber to the pan.

12. Your sauce will look like light jelly but it will also be sizzling. Be sure to put a few drops of sesame oil in at the last minute! Now you made your fried beef strips and sauce! If you re waiting for your family or guests, just take a break and do the next steps just before serving.

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5. 1. 2. 3. 4. 5. Ok, it s time for you to serve it now? Reheat the oil and fry the beef strips again, until each strip becomes very crispy. Put the fried beef on a large platter Reheat the sauce for a minute and pour it on top of the beef strips. Serve it hot with dipping sauce (mix 2 tbs soy sauce and 1 tbs vinegar) 6.

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JAPCHAE Stir Fried Noodles with Vegetables Ingredients: Starch noodles ( dangmyun ) 150 grams of beef 1 bunch of spinach 1 medium size carrot 1 medium size onion mushrooms (5 dried shiitake and 1 package of white mushrooms) 3 cloves of garlic 7-8 green onions soy sauce, sesame oil, sugar, pepper, and sesame seeds How to prepare your ingredients before stir frying: 1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2. Slice a package of white mushrooms (2 cups worth). 3. Cut a carrot into thin matchstick-shaped pieces 5 cm long. 4. Cut 7 -8 green onions into 7 cm long pieces. 5. Slice one onion thinly. 6. Slice 150 grams of beef into thin strips. Now let s start! 1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl. 2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.

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*tip: Take one sample and taste it to see whether or not it s cooked properly. If it feels soft, it s finished. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces. Add tbs soy sauce and tbs sesame oil and mix it and place it onto the large bowl. *tip: When you drain the hot water from the pot, don t discard the hot water. Put it back into the pot so you can cook your spinach quickly. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don t burn it!). Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it s cooked well, then add 3 cloves of minced garlic, tbs soy sauce and tbs sugar. Stir for another 30 seconds and then put it into the large bowl. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top. Serve with rice andKimchi, or as a side dish.