Pan-fried Enoki

Ingredients: 12 ounces enoki mushrooms 2 eggs 3 small green onion 4 ounces garlic chives 1 small carrot 1/2 teaspoon Pepper 1/2 teaspoon Salt 2 tablespoons  all purpose flour 2 teaspoons rice flour 2 teaspoons sesame oil 2 tablespoons neutral flavored cooking oil Preparation: Finely chop the

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Galchi Jorim (braised fish)

Ingredients: 10 oz galchi 6 oz Daikon Radish 1 teaspoon salt 3 oz potato Broth: 1/2 oz dried anchovies 1/2 oz Kombu (dried kelp) 1 1/2 cup water Sauce 1/4

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Korean Style Broccoli

Ingredients: 6 cups broccoli florets Dressing 1 tablespoon soy sauce 1 tablespoon Korean rice vinegar 1 tablespoon pure roasted sesame oil 1 tablespoon honey 2 ounces fresh ginger 4 each cloves fresh garlic 2 tablespoons sesame seeds Optional: 1 teaspoon coarse ground red chili pepper (chili flakes)

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Enoki and Watercress soup

Ingredients: 5 cups Korean Anchovy stock 3 ounces watercress 4 ounces fresh Enoki mushrooms 5 cloves garlic Garnish 2 small green onions 2 medium eggs Directions: Garnish Trim root and

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Tarakjuk (pine nut porridge)

Ingredients: Pine nuts, rice, salt, and water. Directions (for 1 serving) Soak ⅓ cup of short-grain rice in cold water for 1-2 hours. Rinse and drain and put it into

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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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