Recipes

Here are some Korean recipes that I like and a website for more:

http://www.koreanrestaurantguide.com/recipes/recipe_0.htm




Eddie really likes this and you can get it for 2 for a $1 on the street corners. I change the meets around to tofu and chicken...

Ingredients: 4 cups bap (cooked rice), 4 sheets kim (seaweed sheet, nori)
2 eggs, 1/2 carrot, 4 long pieces danmooji (pickled yellow radish)
4 oz beef, 8 heads spinach, 2 imitation crab meats (6-7 inches length)
1/2 sheet square eomook (fish cake)

beef marinade: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic,
sesame seeds, pepper

vinegar sauce: 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil,
1/4 tsp sesame seeds

fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil,
1 tbsp sesame seeds

Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.
Beef - marinade for 5 minutes, sauté in a pan.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
Imitation crab meats - cut in half, lengthwise.
Eomook (fried fish paste) - cut into 1/2 inch width long strips.
Boil eomook sauce, cook eomook to absorb liquid.

Cool rice slightly.
Add vinegar sauce, mix well.

On a bamboo stick roller, put kim (nori).
Add rice on 2/3 of kim.
Put each ingredients.
Roll carefully.
Spread sesame oil, sprinkle sesame seeds.
With sharp knife, slice 1/2 inch thick.



I've never made these but we eat them... I had one with octopus once! YIKES
You can just put carrots and onions and broccoli and mushrooms in them I like those the best!


Pajeon (Green Onion Pancake) recipe

Ingredients: 1 bunch green onion - cut in a bias,
1/2 onion - thin slice
1/2 carrot - thin julienne
1/4 lb shrimp* - chopped
1/4 lb bay scallops* - chopped
1/4 lb clams* - chopped
1/8 lb squid* -chopped
(*You can substitute to any seafood.)

For batter: 1 cup water (3-4 tbsp more)
1 cup flour
1 egg
2 tsp soy sauce
1 tsp salt
1/2 tsp sugar
1/2 tsp dwen jang (Korean bean paste)

Soy dipping sauce: 3 parts soy sauce, 1 part rice vinegar, some chopped green onion

In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase "Korean pancake mix" from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.
Combine all vegetables and seafood into a batter and mix well.
In a non-stick pan, put 3-4 tbsp vegetable oil.
Make a pancake about 4-5 inches in diameter.
Serve with soy dipping sauce.

Tips: Make a pancake as thin as possible. It tastes much better!
They make large size "pa jeon" generally in Korea.
At home, you cut green onions in half, alternate root part and green part in a hot non-stick pan.
Pour the batter evenly on top, cook for 2-3 minutes until you can flip it.
Spoon over beaten egg, flip and finish cooking.
Cover the plate over the pan, turn it over, and serve.


This is my favorite but its hard to perfect the right taste.

Chopchae or Japchae recipe

Ingredients: 1 pack transparent noodle (dangmyun),
(soaked in hot water for 20-30 minutes, drained)
1 medium onion, thin sliced
1/2 carrot, thin julienne
1 bunch spinach, blanched, cut into 3 inches
10 oz thin slice beef/chicken/tofu
5 green onions, cut in a bias
7 shiitake mushrooms, rehydrated, thin sliced
oil to saute
salt and pepper
2 tbsp sesame seeds

Meat marinade: 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic,
1/4 tsp pepper, 1/2 tsp sesame seeds

Shiitake marinade: 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

Noodle seasoning: 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce, 4 tbsp vegetable oil

In a non stick pan, add oil and saute vegetables.
All ingredients have to be cooked separately.
To use the same pan, start with light color vegetable.
An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.
The vegetables don't have to get any color, just need to be softened.
Saute and move to a big bowl to cool a little bit.
Put a non-stick wok or large pan on a medium heat.
Add dang myon seasoning, pour in dang myon.
Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.

In about 10-15 minutes they start to stick together.
From this point, stir constantly until the noodle gets soft and translucent.
Take off from the heat, let cool for a while.
If needed cut the length.
Mix with vegetables, sesame seeds, salt and pepper to taste.