All About Foods Court

Ingredients: 1/2 cup ddeokguk ddeok (thin sliced rice cake)
1/4 cup myeolchi (dried anchovy), 6 cups water
2 green onions, chopped, 4 oz beef, thin julienne
1 egg, mixed, 2 sheets seasoned gim (dried seaweed), crushed
1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/8 tsp sugar
1/8 tsp pepper, 1/8 tsp minced garlic, 1/4 tsp salt

Put ddeok gook ddeok (thin sliced rice cake) in a cold water for 30 minutes.

Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic.
Saute beef.
Set aside.
In a pot, add cold water and myeol chi (dried anchovy), bring to a boil, reduce to simmer for 5 minute.
Take out myeol chi (dried anchovy).

Add ddeok gook ddeok (thin sliced rice cake), bring to a boil, reduce heat to medium.
Cook for 10- 15 minutes until tender.

Add green onions.

Pour the egg in a little at a time.
Let the egg set, then stir.
(If you stir right after egg in, the broth gets milky.)

Garnish with sauteed beef and some gim.

Ingredients: 1 oz mi yeok (dried seaweed)
4 oz beef
1/2 tsp soy sauce, 1/2 tsp sesame oil, salt

Rehydrate dried seaweed in water for 30 minutes.
Cut into 2-3 inches.

In a pot, add sesame oil, saute beef with soy sauce.
Add water and seaweed, bring to a boil.
Cover to simmer.
Cook for about 30 minutes until seaweed release the flavor and soup gets milky.

Ingredients: 1/2 cup Kimchi (pickled nappa cabbage), cut into small pieces, squeezed
1 cup cooked rice, 2 green onions
1 slice ham (any kind of ham or sausage works)
4 tbsp vegetable oil, 1 tsp sesame seeds
salt, pepper

Heat the pan, add oil.
Put kimchi in, fry until translucent.
Add ham and rice, keep stir.

When all ingredients are well mixed, finish with sesame seeds.
Salt and pepper to taste.

Ingredients: 1 cup rice
4 abalones
3 tablespoon sesame oil
soy sauce

Wash rice, soak in water for 30 minutes, drain.

Insert the knife on the bottom of abalone, slice out carefully.
You can use black gall bladder attached to the outside of abalone.
It tastes bitter, so I prefer remove it, but it is very nutritious.

Slice thinly, then cut into very small pieces.

Heat pan, add abalone and sesame oil, sauté for 2-3 minutes.
Add rice, cover with 7 cups of water, stir and make sure nothing sticks to the bottom.

Bring to a boil, reduce to simmer, don't stir too much.
Stirring makes the porridge gummy, so leave as it is until the rice absorbs most of the water.
It will take about an hour to finish the porridge.
Stir if the rice sticks to the bottom.
Add more water if needed until rice loose it's shape and get mush.

Serve with soy sauce.

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.

Ingredients: 3 cups rice, a handful of soy bean sprouts
4 dried shiitake mushrooms, 1 zucchini, sliced 1/4 inch thick
1/2 cup go sa ri (packaged fernbrake in water)
1/2 cup mu (Korean radish), julienne
4 oz beef, thinly sliced, 1/4 cup carrot, julienne, 1/2 onion, sliced
4 tbsp gochujang (Korean chili paste), 4 eggs
sesame oil, vegetable oil for sautéing

soy bean sprouts seasoning: 1 tbsp sesame oil, 1/4 tsp gochugaru (Korean chili powder)
1/2 tsp salt, 1/4 tsp sesame seeds, a pinch of sugar

shiitake mushrooms seasoning: 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1/4 tsp sugar

zucchini seasoning: 1 tsp sugar, 1 tsp salt, 1 tsp sesame oil, 1/4 tsp minced garlic, 1/4 cup water

fernbrake seasoning: 2 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp soy sauce
1 tsp salt, 1/2 tsp sesame seeds

radish seasoning: 1 tsp sugar, 1 tsp salt, 1 tsp sesame oil, 1/4 tsp minced garlic, 1/4 cup water

beef seasoning: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic
pinch of pepper

Wash rice until the water comes out clean.
Add 3.5 cups of water, cook rice in a rice cooker.
Or cook in a pot on a high heat until the water is absorbed.
Reduce heat to very low, cover with a lid, cook for another 15-20 minutes.
Turn the heat off, leave for 10-15 minutes with a lid on.

Marinate beef with seasonings.

Soy bean sprouts -
Wash and add to a pot, pour 1/2 cup water and a pinch of salt, cover the lid.
Bring to a boil, reduce heat to low, cook for 5-7 minutes.
Don't peek it, if they smell like cooked beans, they're done.
Pour into a colander, let cool for a while.
Add seasonings, mix.

Shiitake mushrooms -
Dried ones need to be reconstituted, add warm water, leave until softened.
Wash, squeeze out water, slice thinly.
Add to a pan with seasonings, saute briefly.

Zucchini -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 2-3 minutes.
Open the lid, let cool.

Fernbrake -
Drain the water, add oil to a pan, saute with seasonings.
Add sesame seeds at the last minute.
Let cool.

Radish -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 4-5 minutes.
Open the lid, let cool.

Onion -
Saute with some salt.

Carrot -
Saute with some salt.

Saute beef on a high heat.

To assemble the bowl -
Put rice on a bottom, arrange vegetables around.
Add egg york (or sunny side up, or just fried) on top.

Serve with go chu jang and sesame oil.

Tips: You can use any vegetables such as spinach, bean sprouts, or mushrooms (oyster, enoki).
Blanch mushrooms, squeeze, add some sesame oil, salt and sesame seeds.