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.

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.

Ingredients: 1 pack transparent noodle (dangmyun),
(soaked in hot water for 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
5 green onions, cut in a bias
7 shiitake mushrooms, rehydrated, thin sliced
oil to saute
salt and pepper
2 tbsp sesame seeds

Beef 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.

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.