Boke-Eum-Pap (Fried Rice)
6 cups cold cooked rice - 3 eggs/scrambled - 1/4 cup soy
sauce - 1/2 lb. cooked chopped beef - 2 Tbs oyster sauce - salt & pepper to taste - Vegetable oil for frying - Choice
of vegies: frozen peas, corn, onions, zucchini, bean sprouts, scallions, onions and/or carrots.
Boil and cool rice. Fry beef; cut into small pieces. Cut vegetables
into small pieces and fry until tender. Mix all ingredients and serve. (can also use ham, instead of beef)
Bulgogi (Barbeque Beef)
2 lbs. sirloin steak (sliced very thin and in skinny strips) - 3
scallions - 4 cloves garlic - 5 Tbs soy sauce - 2 Tbs sesame oil - 1/4 cup sugar - 2 Tbs cooking sherry - 1/4 cup beef stock
- 1/8 tsp. black pepper
Chop scallions & crush garlic. Combine these ingredients with
the remaining seasonings in bowl. Add the meat to the marinade and mix well until all sides of steak are coated.
Marinate for a minimum of 2 hours. (the longer the better-overnight if possible) Stir fry beef in wok or fry pan until cooked
(For Kimmee's Tol Party, I put plain white rice on a large platter
with raised sides, and put bulgogi in a circle in the center. Around the bulgogi, I arranged a stack of carrots (sauteed
in advance in sesame oil), then a stack of green scallion strips, then yellow pepper strips (sauteed in advance in sesame
oil), then more bulgogi. All of the vegetables & bulgogi on the outer edges were laid in sections from the center to the
edge of the plate, and were alternated all around the plate) It was really very pretty!
Rice Fritters - (these are yummy!)
1 cup cooked rice, cooled - 2 beaten eggs - 3 Tbs sugar - 1/2 tsp
vanilla extract - 1/2 cup flour - 1 Tbs baking soda - pinch of salt - 1/2 cup shredded coconut - oil for frying - confectioners
Combine rice, eggs, sugar, vanilla, flour, baking powder, salt &
coconut. Drop by Tablespoon into oil for deep frying. When brown, remove to paper towels for draining and sprinkle with confectioner's
sugar. Serve cooled.
Cha Soh Jun (Vegetable Croquettes)
(kind of like potato pancakes)
1 lg potato - 2 carrots - 1 large onion - 1 clove garlic, crushed
- 2 eggs, lightly beaten - 1/4 c water - 1 Tbs soy sauce - 1/2 tsp salt - 3/4 cup flour.
Grate the potato, carrots, onion & garlic in food processor or
with hand grater. Mix together. In seperate bowl, combine eggs, water, soy sauce and salt together until thoroughly
blended, then gradually fold in the flour until the mixture forms a smooth batter. Stir in the vegetable mixture until well
blended. Heat oil in frying pan. When hot, carefully arrange the mixture in heaping tablespoonfuls and fry gently until browned,
turn and brown other side. Drain on paper towels.
Chapchae - (Mixed vegetables with meat & cellophane
1/4 lb. round steak - 1/8 tsp chopped garlic - 1 tsp sesame oil -
1 tsp sesame salt - 2 tsp soy sauce - 1/8 tsp black pepper - 6 mushrooms - 1 carrot - 1 large onion - 1 pkg cellophane noodles.
Slice beef into thin strips 2 to 3" long. Marinate beef in the next
5 ingredients for approx. 15 minutes. Fresh, dried or canned mushrooms may be used. When using dried mushrooms, soak to soften
and take off stem. Wash well and press out water. Cut into thin strips.Cut carrot into julienned strips.Slice onions into
strips. Other vegetables may be added or substituted such as zucchini, scallions, cabbage, green peppers, etc. Fry vegetables
one at a time, removing from pan afterwards. Fry beef, then combine all ingredients. Cook noodles according to directions
on package. Combine with meat & vegetables. May be served hot, room temperature or cold. Room temperature is traditional.
2 rib eye steaks - 1/3 cup soy sauce -
1/4 cup green onion,
cut into pieces -
2 Tbs brown sugar - 1 1/2 Tbs red wine vinegar - 1 1/2 Tbs olive oil - 1 Tbs sesame oil - 1 clove
garlic, minced -1 tspn black pepper
Trim excess fat from steaks. Mix other ingredients well and place in a resealable
bag. Add steaks and let marinate for at least 2 hours. Grill to desired doneness (about 5 minutes per side).
Korean Pork Roast (Chaeyuk Kui)
1/2-3/4 lb. pork
1 clove garlic
1Tbs sesame oil
1 Tbs sesame seeds
1 Tbs sugar
dash black pepper
4 Tbs kochee chang or schezuan sauce
This dish is fairly
spicy: it gets its highly seasoned flavor from kochee chang (red bean paste) found in many oriental food stores. If it is
not available, Japanese miso sauce or szechuan sauce may be substituted.
Cut the pork into 4 or 5 slices about 1/4 inch thick. Mince the scallions. Mince garlic. Combine
both ingredients with the remaining seasonings in a bowl. Add the pork slices and mix well until all sides of the pork are
coated. Grill immediately or marinate until ready to serve. It is important that the pork be well done; the outside should
be dark, almost charred. A charcoal, an electric or an oven grill may be used.
Number Of Servings: 4
Mandoo (Fried Dumplings)
Mandoo is another favorite of Americans and Koreans. The dumplings can also be steamed,
baked, or put into soup, which would be called "mandoo kuk".
2 lbs. ground sirloin
1/2 lb. shredded Chinese cabbage
3 scallions, minced finely
2 garlic cloves, chopped finely
3 Tbs sesame oil
3 Tbs soy sauce
1/4 tsp. pepper
1 Tbs toasted sesame
3 packages (approximately 50) round mandoo wrappers
1 egg and water for sealing
oil for frying
mandoo wrappers but don't open packages too soon or they will dry out. Mix meat and next 7 ingredients together. Put approximately
a tablespoon in each wrapper. Fold wrapper in half, sealing with a mixture of beaten egg and water. Deep fry and serve with
dipping sauce of Chinese Duck Sauce or the following mixture: 1 Tbs soy sauce, 1/4 tsp. vinegar, 1/8 tsp. sesame oil,
1 tsp. sugar, 1 Tbs sesame salt and enough water to dilute to your preference.
Korean Sprout Salad
3 cups water 1 tsp sesame oil
3 cups bean sprouts
1/2 tsp soy sauce
2 tsp. vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
2 green onions, finely chopped
tsp toasted sesame seeds
In a large saucepan, bring water to a boil over high heat. Add bean sprouts, reduce heat
to medium and cook for 2-3 minutes or until crisp but tender. Pour bean sprouts into a colander and rinse with cold water.
Drain well and place in a large bowl. Mix remaining ingredients and then pour the dressing over bean sprouts and toss.
Ggae Gwa Ja (Korean Sesame Seed Cookies)
3/4 cup sesame seeds
1 cup REAL
butter (no substitutions)
3/4 cup brown sugar
3/4 cup white sugar
1 tsp baking soda
1 tsp hot water
1 tsp vanilla extract
2 1/2 to 3 cups flour
Rinse sesame seeds in bowl; drain. In frying pan or wok, toast
sesame seeds over medium-high heat, stirring constantly to prevent burning. When seeds are slightly browned and puffed, remove
from heat and cool.
Cream butter with brown and white sugars. Add eggs and beat well. Add baking soda, hot water and vanilla
extract. Mix well. Stir in flour and sesame seeds to make a stiff dough. Cover and refrigerate until dough is firm. Roll heaping
teaspoonfuls into balls; place on greased baking sheet, about 2 inches apart. Flatten slightly. Bake at 325 degrees for 10-12
minutes. Makes about 5 dozen.
NOTE: Watch very carefully
when toasting the sesame seeds. There is only an instant between browned and burnt! When the seeds start popping like tiny
popcorns, they're done.
And... for the adventurous....
Kimchee (Pickled Cabbage)
Have lots of rice available to cool the fiery taste in
your mouth-don't drink water, that will make it worse!
1 head nappa cabbage
2 scallions, sliced
1/2 cup water
1 tsp. sugar
1 tsp. salted shrimp
salt to taste
2 small hot peppers,
sliced and seeded
1 tsp. crushed dried hot pepper, soaked in water to soften
Tear cabbage into bite sized
pieces. Soak in water and 1/2 cup salt for three hours to soften cabbage. Rinse well. Combine remaining ingredients in blender.
Mix well. Pack in glass jars. Kimchee is ready after 24 hours at room temperature or 5-7 days in the refrigerator.