Korean BBQ Tofu

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Yield: 1 servings

Ingredients:
1-1 1/2 lbs firm tofu
1/2 c Soy sauce
5 6 T sugar or sweetener
2 t Dry mustard
4 Cloves garlic or 1/2 tsp Garlic powder
2 t Onion powder
a little water

Directions:
Cut tofu in strips 1/2 inch thick and marinate for at least 2 hours, then fry and garnish with vegetables of your choice. I like to cut tofu in squares and throw in a vegetable stir-fry. Enjoy! -

Shin Sul Ro - Korean Hot Pot

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Yield: 6 servings

Ingredients:
8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black - Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded
-----------------VINEGAR SOY DIPPING SAUCE-----------------
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted - And Ground
2 ts Finely Chopped Green Onions

Directions:
This cook-at-the-table one-pot dish is served with a biting vinegar soy sauce dip. The meat and vegetables are eaten first; then the stock, well flavored by the ingredients and pepped up with chili, is served as a soup with a sprinkling of diced onions.
Very thinly slice the liver, sprinkle with salt and pepper and fry lightly in a little vegetable oil with a few drops of sesame oil until colored and sealed on the surface. Set aside.

Boil the tripe for 8 minutes in lightly salted water; drain and cut into narrow strips.

Cut the beef into thin slices. Pound with a meat mallet or the side of a cleaver and cut into small squares.

Mix the ground meat with the egg, adding salt, pepper and a few drops each of sesame oil and soy sauce. Form small meatballs with wet hands. Fry in a half-and-half mixture of sesame and vegetable oils until lightly browned.

Peel and slice the carrot. Drain the mushrooms and remove the stems. Bring the stock to the boil in a suitable vessel in the center of the table. Add the meat, vegetables and nuts and simmer gently for about 15 minutes. Spoon straight from the pot into small bowls with the vinegar soy dip.

When the meat and vegetables have been eaten, add the finely shredded chili and green onions to the remaining stock and serve in soup bowls.

Vinegar Soy Dipping Sauce: Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions added.

Cheon - Seafood And Vegetable Omelette

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Serving Size : 4

Ingredients:
8 lg Shrimp
8 lg Oysters
5 oz White meat fish fillets - (such as cod swordfish)
6 oz Firm tofu
4 oz Pumpkin
Salt and pepper
1/2 c Flour, for dusting
-----BATTER-----
2 Eggs
1 Egg yolk
1 t Salt
1 t Crushed garlic
MSG (optional, of course)
Pepper
-----FOR FRYING-----
Salad oil

Directions:
Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 inch slices.
Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into 1/2 inch thickness. Cut pumpkin into thin slices.

In a bowl, mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into batter and place in skillet. Cook both sides.

When cooking, press out water using fork. Arrange on serving plate and serve with vinegared soy sauce.

Stir-Fried Cucumbers And Beef

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Serving Size : 4

Ingredients:
4 sm Cucumbers
5 1/4 oz Lean beef
1 t Salt
1 tb Salad oil
-----MIXTURE A-----
1/4 ts Crushed garlic
Salt and pepper
-----MIXTURE B-----
1 tb Finely chopped green onion
1 t Roasted sesame seeds
1 t Sesame oil
1/2 ts Soy sauce
1/2 ts Ground chili pepper
1/4 ts Salt
-----GARNISH-----
Chili pepper -- shredded

Directions:
Cut off both ends of cucumbers and slice thinly.
In a bowl place the cucumbers and sprinkle with 1 teaspoon salt; let stand 5-10 minutes.

When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water.

Cut beef into julienne strips.

Heat salad oil. Quickly stir-fry beef over high heat and season with Mixture A.

Add cucumber slices and stir-fry briefly. Season with Mixture B. Transfer to serving plate and garnish with shredded chili pepper

Jeot Khal - Spiced Whitebait

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Serving Size : 4

Ingredients:
8 oz Whitebait Or Other Very Tiny - Whole Fish
3 Egg Whites
3/4 ts Salt
1 tb White Sesame Seeds, Finely - Ground
1 1/2 ts Chili Powder
Oil For Deep-Frying
2 tb Sesame Oil

Directions:
Wash the fish and dry thoroughly. Beat the egg whites, then blend in the salt, ground sesame seeds and chili powder.
Heat the oil to moderately hot. Dip the fish into the egg white mixture, then drop into the hot oil and deep-fry until golden brown and crisp. Lift out with a spoon and drain well on paper towels. (The fish can be stored, when cool, in an airtight container.)

Just before serving, heat the sesame oil in a wide skillet to very hot. Add the fish and fry, stirring frequently, until heated through and crisp. Serve at once.

Chen Ya - Korean Meat Fritters

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Serving Size : 4
Ingredients:
2 lb Sirloin tip steak
3 Sprigs green onion, minced
2 tb Sesame seed oil
2 ts Sesame seeds
1/2 c Soy sauce
1 Clove garlic, minced
1 Dash of black pepper
5 Eggs

Directions:
Slice meat 3"x4"x1/4" thick. Combine all other ingredients except eggs and soak meat in sauce for one hour. Flour meat, dip in slightly beaten egg, and fry over medium head until brown. Serve hot with sauce. Sauce: 2 tbsp. soy sauce 1 tsp. chopped green onion 1 tsp. sesame seeds 1 tsp. vinegar 1 tsp. sugar Mix all ingredients together.

Korean Beef Sticks

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Serving Size : 6
Ingredients:
1 lb Boneless beef sirloin steak, -1/2" thick
1/4 c Soy sauce
1 tb Toasted sesame seeds
1 tb Water
2 ts Sugar
1/2 ts Tabasco sauce
1 Clove garlic, pressed
Bamboo skewers

Directions:
Slice beef into 1/4" thick strips, each about 4-5" long. Thread onto bamboo skewers, keeping meat as flat as possible. Arrange skewers in large shallow pan. Blend soy sauce, sesame seed, water, sugar, pepper sauce and garlic, stirring until sugar dissolves. Pour mixture evenly over skewers; turn over to coat all sides. Let stand 30 minutes, turning skewers over occasionally. Remove skewers from marinade; place half on flat microwave-safe plate. Microwave on High 30 seconds. Turn skewers over and bring skewers from outside of plate to center. Microwave on High 30 seconds (for rare), or to desired degree of doneness. Repeat procedure with remaining skewers.

Chaeyuk Kui (Pork Roast)

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Yield: 4 servings

Ingredients:
1/2 lb Pork shoulder or other lean- -pork
2 ea Scallions
1 ea Cloves garlic
1 tb Sesame oil
1 tb Sesame seeds
1 tb Sugar
Dash black pepper
4 tb Kochu chang

Directions:
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 amy be substituted). Although the amount indicated is recommended, it is possible to use a little less.
1. Cut the pork into 4 or 5 slices about 1/4 inch thick.

2. Mince the scallions. Mince or crush the 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.

3. 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.

Bibimbap (Vegies and Beef on Rice)

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("bibimbap") is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. If desired, it can be eaten with "kochujang" ( a red hot pepper paste ).

Ingredients:
1 cup cooked rice
1 oz beef
1 oz each radish and carrot, spinach, soybean sprouts and fiddlehead, seasoned
salad oil
For marinate: 1/2 T soy sauce, 2/3 T sesame oil, 1/4 t sugar, 1/4cooking wine.

Directions:
Cut beef into strips and marinate 5 minutes. In hot oil cook briefly; set aside. Place hot cooked rice in a bowl.
Arrange 4 kinds of seasoned vegetables on rice. Place beef too.
Heat oil and drop egg and cook.
Place fried egg on top of beef. Serve with "kochujang" and sesame oil

Chapche (Mixed Vegies with Beef)

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Mixed vegetables with beef ("chapche") is usually made when there are some celebration or party. But it is easy to make and now is served in any time people want.
The dishes contains seasoned beef, vegetables, and noodles. Its taste is sweet and very special.

Ingredients:
5 oz lean beef
A: 2 T soy sauce, 1 T sesame oil,1 t sugar, 1/2 cooking wine.
Crushed garlic, roasted sesame seeds, finely chopped green onion
1 3/4 oz bean threads, i green onion, 4 dried mushrooms, soacked in water, 1 oz carrot, 1/3 oz dried cloud ear mushrooms, soacked in water.
1 green peper, 2/3 t salad oil, salt and pepper.
B: 1 t roasted sesame seeds, 2/3 t soy sauce, 1/2 t sugar
1/3 t sesame oil, crushed garlic, pepper, MSG


Directions:
In salted boiling water, cooked bean threads 3- 4 minutes until transparent.
Drain and cut into 2 1/2 inch length.
Cut beef and make it into strips.
Combine A and add beef to marinate.
Slice green onion diagonally.
Cut mushrooms into strips.
Cut ear mushrooms into bite size pieces. Cut carrot and green pepper into the strips.
Heat salad oil and add green onion. Cook briefly and seas on with salt and pepper. In the same manner cook all vegetables.
Heat salad oil and cook beef strips.
Combine B. Add bean threads and mix well.
Add vegetables and beef. Mix and serve it.