All About Foods Court

Ingredients: 1 cup rice
a handful of bean sprouts
1.2 cup water

sauce: 4 tbsp soy sauce, 1 tbsp sesame oil,1 tsp minced garlic, green onion (chopped),
sesame seed

Wash bean sprouts and cook in water with some salt until soften.
Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Add water and cook.
Put bean sprouts on top of rice and serve with sauce.

Ingredients:
1/3 lb beef, very thin strips
1/2 cucumber, 1/2 carrot, thin juliennes
1/3 lb bamboo shoot, thin juliennes
6-7 shiitake mushroom, thin sliced
4 oz seok ee mushroom, thin sliced
3 eggs, flour, salt, pepper, sesame seed oil

Beef marinate: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, 1/2 tsp minced garlic

Shiitake marinate: 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp sugar

Gyeoja sauce: 2 tbsp Korean mustard powder, 1 tbsp water, 1 tbsp venegar, 1/2 tbsp sugar

kan jang sauce: 2 tbsp soy sauce, 1 tsp venegar, 1 tsp wasabi

Marinate beef, shiitake mushroom and sauté in a pan.

Cut cucumber into 1.5 inch length.
We need thin julienne of out side green part of cucumber.
Use knife, peel outside of cucumber1/8 inch thick. -- this is a tricky part, be careful with your hands! Then, make julienne out if it.
Saute in a pan with a little bit of salt.

Saute mushrooms, carrot and bamboo shoot separately with some salt.

Separate eggs, add salt and make "Ji Dan" (thin crepe).
Cut into 1.5 inch length very thin strips.

Combine flour, salt, water and make very light batter.
In a non-stick pan, put 1 tbsp vegetable oil and wipe out slightly with a paper towel.
Pour 1 small ladle of batter, and make very thin wrapper -- flip once.

There are special serving plate for this dish in Korea.
But you can arrange them in a big plate and leave center for wrapper.

Serve with gyeoja sauce and kanjang sauce.

Tips: These wrappers are hard to handle.
They are easy to break, stick together, and not taste good if made thick.
So be patient and do some practice, and do not overlap until they cooled completely!

You can substitute with very thinly sliced radish.
Pickle it a day ahead in the same amount of rice vinegar and sugar (add some salt).
Drain it.
You don't have to prepare all eight stuffing.
My simple version is onion, squash, cucumber and carrot.

This dish can be vegetarian menu by simply taking out beef.

Ingredients:
4 packs wanton skin (rounds), 1 lb ground beef
1 cup kimchi*, 1 bunch bu chu (Korean chives)**
1/2 onion, finely chopped, 3 green onions, finely chopped
3 tbsp minced garlic, 2 tbsp soy sauce
2 tbsp sesame oil, 1 tbsp sugar, 1 tbsp salt
2 tsp ground pepper, 1 tsp juice of ginger
1 egg, beaten (to seal wanton skin)
cho kan jang (soy sauce with rice vinegar)
4 tbsp soy sauce, 2 tbsp rice vinegar
1 tsp gochugaru (Korean chili powder)- optional
(*You can substitute kim chi with blanched nappa cabbage.)
(**Korean chives - They are strong in flavor, a bit tough in texture.)

Wash kimchi lightly to get rid of spicyness and squeeze the water out.
(or if you like it hot, don't wash it.)
Chop finely.
Wash chives, grain, chop into 1/8 inch pieces.

In a large bowl, add everything, mix well to combine.
Put some egg around the wanton skin, take about 1/2 tbsp of filling
and fold into a half moon shape.
Make some ruffles.

Boil a big pot of water, add man du, bring to a boil, reduce to medium heat.
Cook for 3-4 minutes until translucent.
Drain, serve with cho kan jang (soy sauce with rice vinegar).

Tips: Mandu recipe is very forgiving.
You can add blanched bean sprouts, chopped zucchini and mushrooms etc...
If you like pork, chicken or turkey instead, use them.

Some people don't like ginger pieces in dumplings,
the juice of ginger blends much better with the rest of the ingredients.
You can use finely chopped ginger if you like.

Ingredients:
14 oz nok doo (mung beans)
1 medium onion, thin sliced
1/2 carrot, thin julienne
3 green onions, cut in a bias
1/8 lb beef, thin julienne
1/2 cup kimchi, cut into strips*
1/4 cup bean sprout, blanched, roughly chopped
2 tbsp salt
(*You can substitute to blanched napa cabbage)

Wash mung beans and soak in cold water for 3 hours.
Get rid of outer shell by rubbing them with hands.
Wash again.
Put them in a food processor with a little water and grind to fairly fine paste.

In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi.
Add mung bean paste and salt.

In a non-stick pan, add vegetable oil.
Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once.

Serve with soy sauce (with some chopped green onion).

Tips: When you grind mung beans, try to lose water as much as possible.
It is better to add more water after mixing all ingredients
if the batter is too thick, but you can not go back!
You can drain the bean, put 2-3 ladle in to a processor,
add 1/2 ladle of water(or a little more).

Make a pancake less than 1/2 inch thick.