Seollung Tang

Ingredients: Broth 2 pounds beef knuckle (leg) bones 1 pound beef brisket 2 ounces ginger 8 to 12 cloves garlic 1 each medium white or yellow onion 8 quarts water

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Gulmuchim

Ingredients: 12 ounces shelled oysters 2 large leeks 1/4 Asian pear 2 red chile peppers Salt Water Wash: 1 tablespoon salt 2 cups water Seasoning Mix 2 tablespoons pure red

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Choganjang (vinegar marinade)

Ingredients: 2 tablespoon kkaesogeum 1 teaspoon sugar 2 tablespoon soy sauce 2 teaspoon rice vinegar 1/2 teaspoon sesame oil 2 tablespoon water 2 cloves garlic 1 teaspoon medium ground red

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Sundubu Jjigae (tofu soup)

Ingredients: 2 packages soft tofu 12 each small clams 8 ounces pork (or beef) marinade 1/2 cup kimchi 2 each Hot red chili peppers 4 each hot green chili peppers

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Spicy Pork Breakfast Wraps

Ingredients: 1/2 pound Cooked Spicy Pork 4 medium eggs 4 12 inch flour tortillas (Burrito Sized) 2 ounces shredded pepper jack Spicy Pork Ingredients: 1/2 pound Pork (Shoulder or Loin)

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Sweet Red Bean Jelly

Ingredients: 1 cup azuki beans water 1 cup sugar ½ teaspoon salt 2 teaspoons vanilla 1 pkg of gelatin (7 grams: 2 teaspoons plus ¼ teaspoon gelatin powder) canned chestnuts

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Soegogi-sanjeok

Ingredients: 1 lb lean beef 1 each medium onion 12 ounces shiitake mushroom 12 ounces white mushroom Marinade: 4 tablespoons soy sauce 4 tablespoons water 1 1/2 ounce ginger, peeled

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Dandelion Salad

8 ounces dandelion leaves 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 teaspoon rice wine 2 teaspoons sugar 1 tablespoon gochugaru, coarse 1 tablespoon gochugaru fine ground 1 teaspoon

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Ginseng Tea

Ingredients: 2 ounces Ginseng 5 dates 2.5 liter Water 1 tsp Honey Procedure: Wash the ginseng thoroughly. Rinse the dates in cold water. Bring the water to a rolling boil

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Glazed Eel

2 pounds freshwater eel fillet Seafood marinade/glaze Marinade: 2 each cloves garlic 2 each green or spring onion whites 1/2 ounce fresh ginger 1/2 cup beef or chicken stock 1

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