Korean BBQ Chicken

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(Yield: 1 servings)
Ingredients:
1/4 c Sesame seeds
1/4 c Corn oil
1/4 c Soy Sauce
1/4 c Dark Corn Syrup (Karo)
1 ea Small onion, sliced
1 ea Clove garlic, crushed
1/4 ts Pepper
1/4 ts Ginger, ground
1 ea Broiler-Fryer Chicken (cut -into pieces)

Directions:
In a shallow baking dish stri together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours.
Grill over low coals, turning and basting frequently, about 50 minutes

Chap Jae

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Ingredients:
1/2 lb. finely ground beef or pork
1/2 lb. cellophane noodles
1/2 bunch spinach (about 1 1/2 cup when cooked
10 mushrooms, fresh or dried
1/2-1 onion chopped
1-2 carrots, shredded or finely slivered
1 tablespoon sesame seed
2 tablespoons sesame oil
1/4 cup soy sauce
2-4 tablespoons sugar
1/2 teaspoon MSG (optional)
2 cloves garlic, crushed & finely chopped
Salt and pepper to taste
Cooking oil

Directions:
1. Fry meat in small amount of cooking oil until done and set aside.
2. Cook noodles in boiling water, test for tenderness. They should be soft but firm. Rinse noodles in cold water when done. 3. Cut noodles to 3 or 4 inch lengths.
4. Cook spinach in boiling water, drain, rinse in cold water and drain again. Cut into bite size pieces and set aside.
5. If dried mushrooms are used, wash well and soak in warm water for 15 minutes. If fresh, wash well.
6. Chop mushrooms into small pieces.
7. Over medium heat in wok or frypan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender.
8. Add meat, noodles, spinach and more oil if needed to prevent sticking.
9. Stir and cook, adding sesame seeds, sesame oil,soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste.
10. Heat just long enough to heat ingredients and blend flavors.
Makes amout 6 servings.

Bulgogi

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(Yield: 6 servings)
Ingredients:
2 lb Beef sirloin, lean
4 T Light soy sauce
2 T ;water
2 T Scallion; minced
1 Garlic clove; minced
3 T Soy sauce, dark
1 T Sesame oil
1 ts Black bean paste
1 T Sugar
1/4 ts Cayenne pepper
1/2 ts Ginger; freshly grated
1 1/2 ts Sugar
1 T Sesame seed, toasted*
1 T Oil

BULGOGI SAUCE
Tabasco; to taste
Salt; to taste
1 Garlic clove; crushed
1 ts Sesame seed, toasted*
1 ts Scallion; minced
1 T Oil

* TOASTED SESAME SEED: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle.

Directions:
Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice.

NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.

Khal Bi (Korean Barbecue Meat)

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Yield: 1 servings

Ingredients:
4 lb Short Ribs
1/2 c Shoyu
1 tb Sugar
1 ds Black pepper
2 Cloves Garlic;finely chopped
1 tb Honey
1 1" cube ginger;finely sliced
2 Stalks green onion;fine chop
1 ts Sesame oil

Directions:
Slice meat 1/8 inch away from bone, leaving bone attached. Crisscross meat to break fibers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to desired doneness.

Kuljon - (Oysters Fried in Egg Batter)

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Ingredients:
2/3 lb. oysters
1/2 cup flour
2 eggs
10 gingko nuts
ginger juice
salt
black pepper
parsley
MSG (optional)

Directions:
1. Buy fresh, large oysters. Wash them in salt water, remove the shells and drain.
2. Sprinkle the clean oysters with the black pepper and ginger juice.

3.Dip the oysters into flour and then into the beaten egg. Fry them in a hot oiled pan.

4. Stir-fry the shelled gingko nuts with salt and peel off the skin.

5. Arrange the fried oysters in a dish and garnish with the ginko nuts and parsley.

Japanese Barbecue Sauce

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Ingredients:
1/2 c. soy sauce
3/4 c. white sugar
2 Tbsp. Worcestershire sauce
3 Tbsp. catsup
1 Tbsp. white vinegar
1 tsp. dry mustard
3 to 4 lb. ribs or chicken

Directions:
Combine all ingredients, except ribs or chicken. Boil until sugar dissolves. Parboil meat for at least one hour to tenderize. Add meat to sauce and cook on burner at low for 30 minutes. This can be marinated overnight or cooked the same day. Put meat on the grill or slow bake in the oven until glazed.

Tonkatsu Sauce (Bulldog Sauce)

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Ingredients:
1/2 tsp dry mustard
4 tsp hot water
4 tsps sake
4 tsp soy sauce
4 tsp Worcestershire sauce
4 tsp sugar
4 tsp distilled white vinegar
1/4 tsp ground allspice
1 dash ground cloves
1 tsp molasses
1/4 tsp garlic powder
1/4 cup applesauce

Directions:
Put the dry mustard in a small bowl. Add 4 tsp hot water and mix throughly. Add all the remaining ingredients and mix.
Serves 6 to 8.

Donburi Ni Shiru - Sauce for Donburi

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Ingredients:
1/3 c Mirin
1/3 c Shoyu
1 c Niban dashi

Directions:
Over moderate heat, bring the mirin to a boil in a 1 quart saucepan. Remove the pan from the heat and set the mirin alight with a match. Shake the pan gently until the flame dies out, then stir in the soy sauce and dashi, and sprinkle lightly with MSG. bring to a boil over high heat, then cool to room temperature.
Serve with oyako domburi, tendon domburi and tanin domburi.

Chirizu - Spicy Dipping Sauce for Sashimi

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Ingredients:
5 ts Sake
2 Spring Onions
3 tb Lemon juice
1/8 ts Hichimi Togarashi
4 oz Daikon
3 tb Japanese soy sauce
1 pn MSG (optional)

Directions:
Warm the sake in a small sucepan. Ignite with a match, off the heat, and shake tha pan gently until the flame dies out. Pour the sake into a dish and cool. Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl. Mix well. To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi.

Japanese Ichiban Dashi Souce

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Ingredients:
3 1/2 qt Water
3 Inch square piece kelp
1 c Preflaked katsuobushi

Directions:
Take 3.5 quarts water and bring to a boil. When boiling add a 3" square piece of kelp. Return to heat, and when it boils remove the kelp. Add 1 c preflaked katsuobushi (dried bonito flakes), and turn off heat Allow to sit for two minutes and then strain through cheesecloth More authentic, but more troublesome than the prepackaged