KIMCHI JJIGAE - STEWED KIMCHI  

Ingredients

1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced
2 green onions, slice in a bias
1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped
2 tbsp gochoojang (Korean chili paste)
1 tbsp kochugaru (Korean chili powder)
2 tbsp minced garlic
1 tsp soy sa3 cups water
salt, pepperuce
Preperation

Put a pot on the stove, turn the heat on.
Add pork belly, saute for a minute or so.
Add go choo jang (Korean chili paste) and cook until meat becomes white.
Pour the water, add kim chee.
Bring to a boil, reduce to simmer.
Add soy sauce, kochugaru (Korean chili powder), and garlic.
Cook for 20-30 minutes.
Add chilies, green oinons, salt and pepper.
Cook for another minute.
Serve with rice.
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SAM GE TANG - KOREAN GINSENG CHICKEN SOUP  

Samgetang, sometimes called chicken ginseng soup, is a Korean 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. Like the chicken soup, which is considered to help common sickness, samgetang is also known be cure physical ailments and prevent sickness as well.

Recipe Ingredients (6 Servings)

1 tsp sesame seeds
8 cup chicken broth
2 tbsp garlic, finely chopped
2 tbsp ginger, finely grated
1/2 cup glutinous rice
1 tbsp soy sauce
1 tsp toasted sesame oil
1 whole chicken (3-5 oz) or 1 cup of shredded cooked chicken
2 scallions, finely chopped
Cooking Directions

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.
In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
Stir in soy sauce and sesame oil; add chili paste to taste. Add chicken and heat until just warmed through.
Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.

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GIMBAB - KOREAN STYLE SUSHI ROLL  

Gimbab 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 sliced. This is a popular snack or lunch with its ingredients being very variable. Popular ones include bulgogi, spinach, pickled radish, and eggs.

Gimbab, at first glance, often resembles Japanese maki or a sushi roll. However, there are a few differences between the Japanese sushi roll and the Korean-style gimbab. 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 gimbab contains a variety of ingredients (vegetables and meat).

Ingredients

1 bunch spinach, steamed
2 carrots, cut in long thin strips
1? yellow pickled radish, cut in long thin strips
2 tablespoon vinegar
1 tablespoon 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 cooked rice
1 tablespoon sesame seeds
2 teaspoons sesame oil
1 package roasted seaweed sheets

Cooking Directions

Stir fry the carrot with salt and pepper.
Mix the radish with vinegar and sugar.
Mix the rice with the sesame seeds and sesame oil.
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.
Place a little sesame oil in your hands and rub it on the seaweed roll.
Put a little sesame oil on knife to cut roll.

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KIMCHI JJIGAE - FERMENTED CHILLI PEPPER CABBAGE SOUP  

Kimchi Jjigae is a very popular soup made with kimchi and kochujang. It is normally served in a stone pot and still boiling when served on the table. It contains kimchi as well as other ingredients such as green onion, onion, tofu, and beef as well as some seafood. The specific ingredients, aside from kimchi, vary widely. Typically kimchi Jjigae is eaten with a bowl of rice.

Recipe Ingredients

1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute)
2 green onions, slice in a bias
1/2 pack dooboo (tofu)
2 kochu (hot green chili), chopped
2 tbsp kochujang (Korean chili paste)
1 tbsp kochukaru (Korean chili powder)
2 tbsp minced garlic, 1 tsp soy sauce
3 cups water, salt, pepper
Cooking Directions

Place a pot on the stove, turn the heat on. Add pork belly (or bacon), saute for a minute or so.
Add kochujang and cook until meat becomes white.
Pour the water, add kimchi. Bring to a boil, reduce to simmer.
Add soy sauce, kochukaru, and garlic. Cook for 20-30 minutes.
Add chilies, green onions, salt and pepper. Cook for another minute.
Serve with rice.

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OMURICE - OMELETTE FRIED RICE  

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: (Yield: 4 Servings; Type: Chicken)

1/2 lb. chicken breast (or any other choice of meat)
1 onion
1 green peppers
4 white mushrooms
4 tbsp ketchup
1 tbsp vegetable oil
4 eggs
4 cups cooked / steamed rice
Salt and pepper to season
Cooking Directions:

Dice chicken, green pepper, mushrooms, and onion.
Heat vegetable oil in a frying pan and saute diced chicken.
Add diced onion, mushrooms, and green pepper in the frying pan and saute together.
Add cooked / steamed rice in the pan and mix well. Sprinkle some salt and pepper.
Stop the heat and add ketchup and mix well.
Heat another frying pan and put some vegetable oil.
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.
Place chicken rice in the middle of the omelet and fold top and bottom sides of omelet over the chicken rice.
Cover the frying pan with a plate and turn them over to place the omerice in the plate.
Put some ketchup on top of omurice and serve hot.
Repeat step 6 - 10 to make four plates of omurice.

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PAJEON - KOREAN STYLE PANCAKE  

Pajeon is a traditional Korean-style pancake which is a very popular appetizer or snack.? It is made with flour batter, eggs, and green onions/scallions, served with a mixture of soy sauce & vinegar for dipping.? In translation, “jeon” (pronounced “jun”) is the actual battered ingredients and “pa” means scallions in Korean. The basic type of this dish consists of just scallions along with flour 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 contributed 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: Scallion pancake

2 cups flour (all purpose)
2 cups water
2 eggs
1 bunch of scallions
Vegetable oil
Salt & pepper to taste
To make Hae-Mul Pajeon also add:
1 cup oysters
1 cup chopped clams, fresh
1 cup of baby shrimps
Recipe Ingredients: Dipping sauce

1/4 cup soy sauce
1/2 tbsp vinegar (distilled white)
1 stalk scallion, minced
1 clove garlic, minced
1/2 tsp Korean dried hot chili pepper flakes (optional)
1/2 tsp sugar
1 tsp sesame oil
Cooking Directions: (Serving 4 pancakes)

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

Bibimbab

'Bibimbab’ is a famous Korean Cuisine which contains steamed rice and other assorted vegetables.
Depending on which ingredients are used, there can be various types of Bibimbab susch as ‘Octopus Bibimbab’ and ‘Wild Greens Bibimbab’.

A sweet and spicy pepper paste along with sesame seed oil adds a mild tangy flavor.

It is a dish that people from all over the world can enjoy. Without a doubt, it is a healthy food choice for all.

Method:

1.  Put the steamed rice into the Bibimbab bowl.
2.  Add sesame oil and hot pepper paste to rice and vegetables. *The hot pepper past is spicy and can          be added as desired.
3.  Mix the ingredients well using a spoon or chopsticks.
4.  Best served with side dishes and soup.

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Korean Cooking Recipes

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