Saesongei Guei-baked King Oyster Mushroom

Ingredients

• 1 package King Oyster Mushrooms (bought from Aian Market)


• 1 tablespoon olive oil


• *sauce* 1 tablespoons sesame seed oil, 1/2 tablespoon soy sauce, 1/2 tablespoon oyster sauce, 1 tablespoon minced garlic


• 1 tablespoons sliced green onions


• 1/4 3teaspoon toasted sesame seed

Directions

1. Make the seasoning sauce by mixing the ingredients.


2. Cut off the ends of mushroom, then wash them.


3. Slice mushrooms 0.5 cm thickness and mix with sauce, then let it stand 15 minutes.


4. Add olive oil on heated pan, then bake the seasoning mushrooms on each side about 3 minutes until browm.


5. Garnish with sliced green onions and sesame seed.

http://www.grouprecipes.com/64376/baked-king-oyester-mushrooms.html

Jangjorim

Serve: 8 Prep: 60m cook: 80m
Ingredients

• 1-11/2 lbs beef top round (or shank or eye round)
• 2 qt water or less water
• 1 cup soy sauce
• 1 tablespoon minced garlic
• 2 jalepeno, cut in half in lengh, seeded
• 1/2 teaspoon black pepper
• 2 tablespoon sugar
• 1/2 teaspoon ginger powder
• 1 tablespoon rice wine (Mirin)

Directions

1. Soak the beef in cold water for about 1 hour to get rid of the blood.
2. Cut the meat into the big chunk size. (about 2 inch square)
3. Place the meat in a pot and cover with cold water. Bring to a boil. Once boiling, remove the pot from the heat and drain water out and add cold water to cover the meat and return to heat, bring to boil.
4. When it is boiling, skim off the froth. Add soy sauce, garlic, jalapeno, ginger powder, Cover and simmer for 1 hour on medium heat until half the sauce disappears. (Stir often).-*when you simmer the meat in soy sauce, partialy open the cover so that the sauce gets thicker.
5. Remove from the heat and cool it down for about 1 hour.
6. Torn the beef to bite size. Serve on a dish as much as you are going to eat and keep the rest of it in the air tight container.
7. Refrigerate the beef in the sauce. The fat will rise to the top and can then be removed.

http://www.grouprecipes.com/64081/korean-beef-marinade-in-soy-sauce-jang-jorim.html

Peachy Pork Picante

Serve: 6-8 Prep: 10m Cook: 20-30m
Ingredients

• 4 top loin pork chops, cubed


• 2 tablespoons taco seasoning


• 1 cup salsa


• 1 tablespoon parsley, chopped


• 4 tablespoon peach preserves

Directions

1. Toss pork with taco seasoning.


2. Lightly brown pork in a nonstick skillet over medium-high heat; stir in salsa and preserves.


3. Bring to a boil, lower heat.


4. Cover and simmer 20 to 30 minutes.

http://www.grouprecipes.com/63929/peachy-pork-picante.html

MiYeok Guk

Ingredients

• 2 qt beef stock


• 4 oz. cooked beef brisket, shredded


• 1 cup dried seaweed (* I purchased already washed and cut-ted seaweed)


• 3 tablespoons Guk kanjang (Korean soy sauce for the soup)


• 2 tablespoon minced garlic


• 2 tablespoon dark sesame oil


• 1 teaspoon salt

Directions

1. Boil the beef stock in the medium pot. ( if you didn't prepared beef stock, boil the beef brisket with water together). Once boiling reduce the heat to low.


2. Mean times, soak the dried brown seaweed in cold water for 5 minutes. Drain the water. (if you purchased regular dried miyeok, you need to rinse the seaweed a couple of times in running water, then drain the water. Cut the seaweed with scissors to little finger lengths).


3. Season the beef and miyeok with 1 tablespoon sesame oil and 1 table spoon minced garlic, 1 teaspoon salt, saute 5 minutes in the pan on medium heat.


4. Add Miyeok and beef to the beef stock, then boil the soup again about 15 minutes on medium heat .


5. Add Korean Soup Soy sauce, 1 tablespoon garlic, 1 tablespoon sesame oil, boil it for 5 more minutes then serve. (You can adjust the taste with some salt if it is needed, however I didn’t use it).

http://www.grouprecipes.com/63833/korean-seaweed-soup-miyeok-guk.html

Oden Guk

Serve 4 Prep:5m Cook:30m

Ingredients

• 1 package of Oden mix


• 1/2 radish, cut into large pieces


• 1-2 tablespoon dashi soup base


• 1 spring onion, sliced

Directions

1. Cut all kinds of fish cakes, bite size.


2. Cut Radish in large pieces.


3. Boil 4 cup of water & radish in a medium pot.


4. Add ingredients into the pot. Add 1 tablespoon of dashi soup base in the pot.


5. Turn down the heat to low and simmer for 15-30 minutes. *The longer you cook oden, the better the taste.


6. Add dashi soup stock and soy sauce as needed.


7. Serve with sliced spring onions

http://www.grouprecipes.com/61049/oden.html

Beef Soup Stock

Ingredients

• 1 pound beef brisket
• 1/2 radish, peeled, cut in half in length
• 1 medium brown onion, peeled
• 10 clove of garlics
• 1 leek ( Daepa), washed and cut in half
• 1 dried kelp (about postcard size)
• 4 qt water

Directions

1. Soak the meat in cold water to drain blood out


2. In a large pot, boil 4 qt water and meat together. Once boiling, reduce to simmer 20-30 minutes


3. Take the meat out from the pot and let it cool


4. Add vegetables in the pot and boil again. Once boiling, reduce to simmer about 20-30 minutes.


5. Mean time, shred the meats and keep into the airtight bag.


6. When the soup base has a light milky color, turn the heat off. Let it cool, then remove the stuffs from the soup base using the colander.


7. Transfer to the airtight container and keep the meat & soup base into the freezer. ( I used 2 - 2qt containers for the soup, 2 sandwich bags for the beef.)

Kimchi Chigae

Ingredients

• 4 cups sliced kimchi (well-fermented)


• 1 pound cubed pork belly (uncooked bacon can be used as a substitute)


• 1/2 onion, sliced


• 1 jalapeno


• 3 tablespoons sliced green onion


• * firmed tofu (optional)

Directions

1. Put kimchi in a pot and add pork, onions. Pour in a generous amount of the water to cover them.


2. Heat on a strong fire until kimchi is wilted then reduce to simmer 15-20 minutes. If you like tofu, add sliced tofu and simmer 5 more minutes.


3. Turn off the heat and add sliced jalapeno & green onions.


4. Serve with steamed rice.

http://www.grouprecipes.com/63412/kimchi-stew-with-pork-kimchi-chigae.html

Korean JangAchi

3 days later... ready to eat!!!

Ingredients

• 10 Persian cucumber



• 1/2 radish



• 1 carrot, peeled



• 2 stalks celery



• 20 clove of garlic



• 4 jalapenos



• 1 large onion



• 2 cup soy sauce



• 2 cup water



• 2 cups vinegar



• 2 tablespoons salt



• 1/2 cup sugar



• 1 tablespoon sliced ginger

Directions

1. Cut the vegetables into bite size pieces-half size of your 2nd finger



2. Put 3 tablespoons of salt on cucumber, carrot, radish, celery, garlic, jalapenos and let stand about 15-20 minutes



3. Put 2 tablespoons of salt & 1 tablespoon of vinegar, 1 teaspoon of sugar and let stand 15-20 minutes



4. Mean time, in a pot, add water & soy sauce then boil, once boiling,



5. turn off the heat, then add vinegar, sugar, salt and sliced ginger



6. Remove water from the salted vegetables using cotton towel. (To make a good JangAchi, vegetable should be dried or salted, thereby reducing their moist, before preservation)



7. Put the dried vegetable in a jar and pour the pickling sauce over.



8. Keep it 2 -3 days, then it is ready to eat.

http://www.grouprecipes.com/63402/korean-pickle.html

Galbi Jjim- Boiled Beef Ribs

Serve 6 Prep: 10m Cook: 20m

Ingredients

• 4 to 5 pounds beef short ribs, cut into 2 inches lengths


• 2-3 carrots, peeled and chopped into 2 inches long lengths


• 1 onion, cut into quarters


• 2/3 cup soy sauce


• 2 tablespoon Mirin (cooking wine)


• 1/2 cup water


• 4 tbsp of minced garlic


• 1 tsp ginger powder


• 4 tbsp of sugar


• 2 tsp salt


• 2 tbsp sesame oil


• 1 tbsp sesame seed


• 1 tsp black pepper

Directions

1. Put the meat into cold water to soak the blood out for at least an hour. Drain the meat.


2. Cut off the fat from the meat and make 3 cuts into the thick parts to help the marinade sink in.


3. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 15-20 minuts. Remove from stove and drain the water out.


4. Add the carrots, onion Also add soy sauce, water, garlic, sugar, salt. Mix it all up so that all the veggies and meat are coated in the soy mix then put the lid on and slowly bring to the boil.


5. Boil for about 10 minutes, then taste the sauce and add more sugar or salt according to taste.


6. Bring the heat down to a low flame and cook for 30mins - 1hr, or till meat is tender enough to easily pull apart. stir occasionally but gently

http://www.grouprecipes.com/63371/korean-boiled-beef-ribs.html

Santa Fe Pasta

Ingredients

• 1 16 oz. package Rotini pasta


• 1 chicken breast fillet, cooked and diced


• 1/2 cup grated Parmsan cheese


• 1/2 cup cooked yellow corn kernels


• 1/3 cup chopped cilantro


• 1/4 cup chopped green onion


• 2 tablespoons diced red bell pepper


• 2 tablespoons diced green bell pepper
  

For the Dressing

• 1 1/4 cups V-8 juice


• 1 1/2 tablespoons olive oil


• 1 tablespoons red wine vinegar


• 1 1/2 spoons chili powder


• 3/4 teaspoon paprika


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper

Directions

1. Cook the pasta in the boiling water about 10-12 mins, stir ofen until the pasta is ready


2. Mean time, mix all of the dressing ingredients together in a small bowl.


3. Cover and chill the dressing until you're ready to use.
   
4. When the pasta is done, drain and pour it into a large bowl
   
5. Add the dressing and other ingredients then toss

http://www.grouprecipes.com/57191/santa-fe-pasta.html

Tofu & Snow Pea Noodle Bowl

Make 4 servings

Ingredients

• 6 cup water


• 4 tablespoons chicken-flavored broth powder


• 4 oz. uncooked vermicelli, broken into thirds.


• 1 pack (14oz.) firm tofu, rinsed, cut into 1/2-inch cubes


• 1/2 cup fresh snow pe, slivered


• 1 cup carrots, julienned


• 1/2 teaspoon garlic chili sauce


• 1 teaspoon soy sauce


• 1 teaspoon grated ginger powder


• 1/2 cup chopped green onions


• *Optional*


• 1/4 cup chopped fresh cilantro


• 2 tablespoons fresh lime juice


• 1/2 cup fresh bean sprout

Directions

1. Bring water to boil in a large pot. Stir in broth powder and vermicelli.


2. Return to a boil. Reduce heat to medium-high and simmer 6 mins.


3. Stir in tou, snow peas, carrots and garlic chili sauce, then simmer 2 mins.


4. Remove from heat. stir in green onions, soy sauce, ginger powder.


5. If you like Thai style, add cilantro, bean sprout, lime juice.

http://www.grouprecipes.com/57562/tofu-and-snow-pea-noodle-bowl.html

Easy Roasted Chicken

Whenever the whole chicken is on sale,
get them and roasted and shred them,
then store in the freeze.
I use them for chicken salad,
enchilada, asian-style chicken wrap, etc...

Ingredients

• 3-5 lbs whole checken


• 2 table spoon room-temperature butter


• 2 table spoon chicken seasoning powder


• coarse salt & ground pepper

Directions

1. Preheat oven to 425 degrees


2. tie chicken legs together with kitchen twine.


3. Place chicken in a roasting pan.


4. Mix the butter and seasoning together


5. Rub chicken all over with the mixture of butter


6. Roast until an temperature reaches to 160 degree about 45-50 mins.

http://www.grouprecipes.com/57365/easy-roasted-chicken.html

Zesty Mini Crab Cakes

Makes about 35
Ingredients

• 8 slices (7oz.)firm white bread, cut up
• 1/3 cup mayonnaise
• 1 large egg, lightly beaten
• 1 rib celery, finely chopped (1/2 cup)
• 1 medium shallot, finely chopped
• 2 tablespoons fresh chopped parsley
• 2 teaspoons fresh lemon juice
• 2 teaspoons crab boi seasoning (Oldbay)
• 1 teaspoon Dijon mustard
• 1/2 teaspon coarse salt
• 1/4 to 1/2 teaspoon red pepper sauce
• 1 pound cooked fresh lumb or jumbo crabmeat, picked over
• 2 tablespoon butter
• 1 tablespoon olive oil
• Vegetable cooking spray

Directions

1. Pulse bread in food processor to form fine crmbs
2. Combine mayonnaise, egg, cerely, shallot, parsley, lemon juice, seasonin, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup breadcrums. Transfer remaining crums to air tight container
3. Pack 1 tablespoon with crab mixture and drop onto the tray lined with GLAD Press'n Seal Freezer design side down
4. Cover cakes with another sheet of GLAD Press'n Seal Freezer Wrap, design side up, and smooth over each cake to seal
5. Freeze wrapped cakes along with crumbs for up to 1 week
6. Thaw cakes in refrigerator, breadcrumbs a room temperature
7. Preheat oven to 350 degrees. Coat 2 large baking sheets with cooking spray
8. In a 2-cup glass measure, microwave until butter melts, 1 minute. Stir in olive oil
9. Transfer remaining crumbs to a large shallow dish. Remove cakes from tray and gently coat cakes in crumbs
10. In a large non-stick skillet, heat 1 tablespoon butter mixture over medium-high. Cook cakes, turning once until golden, 3 to 4 minutes
11. Transfer to baking sheet. Bake until cooked through, 10 minutes
12. Serve with lemon wedges, Salad, Tarter sauce

Dak Jorim (Soy Braised Chicken Wings)

Ingredients

• 3 lbs chicken wing drummetts
• 2/3 cup water
• 1/4 cup soy sauce
• 1 tablespoon minced garlic
• 1/4 teaspoon ginger powder
• 2 tablespoon rice wine (Mirin)
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon toasted sesame seed
• a pinch of balck pepper

Directions

1. Rince the chicken wings & put them into pot


2. Pour cold water and boil until it turn to light pink ( you don't have to boil long time)


3. Drain the water and put them back into the pot


4. Add marinade onto the chicken and simmer 2o mins


5. Stir occasionally, taste it, add more soy sauce or surgar to your tasty


6. Add seasame oil, sesame seed with sliced spring onions

http://www.grouprecipes.com/60459/korean-style-chicken-wing-drummetts.html

KongNaMul MuChim

Ingredients

• 1 bag of Kong na-mul (Korean beansprouts)


• 2 cup water


• 2 teaspoon salt


• 1 teaspoon toasted sesame seeds.


• 1 tablespoon sesame oil


• 1 teaspoon minced garlic


• 1 green onion, thinly sliced


• 1 teaspoon red pepper flakes (optional)

Directions

1. Wash the bean sprouts in cold water, removing any empty husks. Place them in a pot and add 2 cups of water& 1 teaspoon of salt. Do not fill the pot.


2. Cover, bring to a boil and cook about 5 minutes. (Do not lift the lid to check if the pot is boiling because an unpleasant, fishy odor will fill your kitchen.)


3. Remove the pot from the heat, rinse the sprouts in cold water and drain.


4. Combine the sprouts, green onions, garlic, sesame seeds, oil, 1 teaspoon of salt and red chile flakes in a bowl.


5. Serve warm or chilled.

http://www.grouprecipes.com/58473/korean-style-kong-namul-muchim.html

BulGoGi

From Umma Yori

Serve: 4 Prep: 10m Cook: 10m

Ingredients

• 2.5 lbs thinly sliced beef sirloin or Spencer or rib eye.


• 5 cloves garlic, crushed


• 1/2 medium-sized brown onion, peeled, sliced.


• 1/2 medium-sized brown onion peeled, grated


• 1/2 carrot, peeled, thin strips.


• 1 Asian pear, peeled, grated or 1/3 cup seven-up


• 1/3 cup soy sauce.( you can add little more soy sauce depend on your tasty)


• 3 tablespoon sweet rice wine ( Mirin)


• 1/2 teaspoon minced ginger


• 1/3 cup dark sesame oil


• 2 tablespoon toasted sesame seed


• 2-4 tablespoon sugar (depend on your tasty of sweetness)


• 2 spring green onions, washed and thin strips


• 1/2 teaspoon freshly cracked black pepper, to taste

Directions

1. Add 2-3 tablespoon sugar over sliced beef and set a side ( to make beef softer)


2. Blend the grated onion & pear ( or seven-up)


3. Mix together with the soy sauce and crushed garlic, sesame seed oil, Mirin, toasted sesame seed. prepared marinade sauce.


4. Add the sliced meat to the bowl, then pour the marinade over the top, then add sliced onion and carrots, green onions, cracked pepper and massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.


5. Pour into an airtight container and store in the fridge for at least a few hours, ideally overnight.


6. Cook over a griddle or in an unoiled non-stick frying pan - the reason for that is that the pan juices are extremely tasty, and can be very nice poured over your bowl of rice!
   You can add any vegetable ( I added snow pea) during stir-fry.

http://www.grouprecipes.com/58175/korean-style-stir-fry-beef-bulgogi.html

Ddukboki

Ingredients

• 1 package rice cake


• 1 package fish cake, cut in triangle shapes


• 1/2medium onion, thinly sliced


• 3 green onions, sliced


• 2 cups water (or anchovy soup base)


• 3 -4 tablespoons red pepper paste (gochujjang)


• 1 tablespoon red pepper flakes


• 1 tablespoon soy sauce


• 1 tablespoon minced garlic


• 1/2 teaspoon ginger powder


• 1 tablespoon sugar


• 1 teaspoon salt


• 1 teaspoon sesame oil

Directions

1. Put rice cake (dduk), soaked in boiling water still softened then drained


2. In a small bowl, mix soy sauce, red pepper flakes, garlic, sugar, sesame oil, ginger powder, salt, gochujjang; prepare sauce (dadaeki)


3. In a large deep pan, boil the water, stir together with sauce till all is dissolved.


4. Add sliced onions, fish cakes and rice cakes, lower the heat & simmer about 5 minutes.-stirring to ensure that the thickening sauce coats everything properly.


5. Once the sauce has thickened and the rice cakes are soft all the way through, add sliced green onion and mix together.

http://www.grouprecipes.com/62330/korean-style-ddukboki-spicy-rice-cake.html

Stuffed Squid Rings

Ingredients

• 1 package frozen squid rings


• 1 package seafood combinations


• 1 teaspoon salt


• 1/4 teaspoon black pepper


• 1 teaspoon sesame oil


• 1 cup cooked spinach, chopped


• 1 cup flour


• 2 pieces imitation crab meats


• a little bit of oil


• 2 eggs

Directions

1. In the boiling water, cook squid rings and seafood combination about 1-2 minutes. (Don't cook too long) Drain water and set aside.


2. Remove the roots from the spinach, then give them a thorough rinse to get rid of as much dirt as possible.


3. Bring a medium pot of water to the boil, then add the spinach , a little bit of salt and make sure it is submerged for a few minutes-don't wait for boiling. (or till wilted but not completely cooked).


4. Drain spinach and rinse thoroughly in running cold water


5. Mix well spinach, imitation crab meats, chopped seafood combinations and flour, 1 egg, sesame oil, salt, black pepper.


6. Beaten 1 egg in the small bowl


7. Pour oil on fry-pan, dip 1 ring into the beaten egg, then add stuffing inside of the ring.


8. Cook both side

http://www.grouprecipes.com/62249/stuffed-squid-ring.html

SoonDuBu

Serve 2 Prep: 10m Cook: 15m
Ingredients

• 1 14oz. soft or silken tofu
• 1/2 cup frozen seafood combo.
• 1/3 cup of shredded mushrooms and zuccini
• 1 tablespoon red pepper powder
• 1 table spoon soy oil
• pinch of salt
• 1 cup water
• 1/4 teaspoon hondashi

Directions

1. Mix red pepper powder and soy oil, cook 20sec. from micro-oven, prepare pepper oil.
2. In 2 qt pot, boil the water, frozen seafood combo about 3-4 mins.
3. Add vegitables and boil about 3-4 mins.
4. Add the pepper oil and hondashi and boil 2-3 mis.
5. Add soft tofu and green onions and egg (optional) , salt to taste and boil again.

http://www.grouprecipes.com/57271/korean-style-soft-tofu-soup-soontofu.html

Shigemchi Muchim

Serve 4 Prep: 10m Cook: 5m

Ingredients

• 1 bunch spinach


• 1 tablespoon minced garlic


• 1 teasppon Salt


• 1 teaspoon Sesame seed oil


• Toasted sesame seeds

Directions

1. Remove the roots from the spinach, then give them a thorough rinse to get rid of as much dirt as possible.


2. Bring a medium pot of water to the boil, then add the spinach, a pinch of salt and make sure it is submerged for a few minutes (or till wilted but not completely cooked)


3. Drain spinach and rinse thoroughly in cold runnung water


4. Drain well, then take small handfuls and squeeze out as much water as you can, whilst being careful not to mush the spinach entirely.


5. Roughly cut into easy-to-eat lengths, then put into a bowl, along with garlic, salt to season and the sesame seeds and sesame oil.


6. Toss through evenly, then store in an airtight container once cooled.

http://www.grouprecipes.com/62276/korean-style-shigemchi-muchim-sauted-spinach.html

Hot & Sour Soup

Make 4 serving

Ingredients

• 5 dried shitake mushrooms (about 1/2 oz)


• 1 or 2 dried wood ear mushrooms ( optional)


• 16oz fat free, less-sodium vegetable broth (such as Swanson Certified Organic)


• 1 (8-ounce) can shredded bamboo shoots, drained


• 2 1/4 cup water, divided


• 1 tablespoon minced ginger (or ginger powder)


• 1 teaspoon minced garlic


• 1/4 cup rice vinegar


• 1 tablespoon low-sodium soy sauce


• 1/2 - 1 teaspoon freshly ground black pepper


• 1/2 lbs firm or extra firm tofu, drained and cut into 1/4 inch cubes


• 2 1/2 tablespoons cornstarch


• 1 large egg, lightly beaten


• 1/2 cup chopped green onions, green part only


• 1/4 cup minced fresh cilantro


• 1 teaspoon dark sesame oil


• Chili oil (optional)

Directions

1. Boil the vegetable stock and turn off the heat, add mushrooms in a stock, cover and let stand 10 minutes or until tender; strain the mushrooms then, squeeze excess liquid in to the bowl then, slice mushrooms thinly, set aside


2. Combine reserved broth, 2 cup water, ginger, and garlic over medium high heat; bring to boil


3. Once boiling add mushrooms & bamboo shoots. Reduce heat, and simmer 5 minutes
   Add vinegar, soy sauce, pepper, and tofu, bring to boil


4. Reduce heat, and simmer 5 minutes


5. Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture, bring to boil then, reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently


6. Slowly pour beaten egg into broth mixture in a steady stream, stirring gently one direction with wooden spoon


7. Remove from heat, stir in green onions, cilantro, and sesame oil


8. Drizzle with chili oil, if desired

http://www.grouprecipes.com/62215/hot-and-sour-soup.html

Gamja Chae Bokkem

Ingredients

• 2 medium potatoes


• 1 package (3-4 0z) square fish cakes


• 1/2 green pepper, seeded, halfed, sliced


• 1/4 carrot, skined, juliened


• 1/2 onions, sliced


• 1 tablespoon minced garlic


• 1 tablespon salt


• 1 teaspoon sesame seed oil


• 1 teaspoon toasted sesame seed


• a pinch of black pepper

Directions

1. Peel the potatoes and wash and cut them into julienne strips.


2. Soak the potato in the water about 10 minutes to remove starch.


3. Mean time, cut the fish cakes into julienne strips. Drain water from potatoes using a colander


4. In a heated pan, add 2 TBS of olive oil and add the potato strips. Stir it with a wooden spoon for 1 minute.


5. Add fish cakes, carrots, onions, garlic green pepper.


6. Add ½ ts to1 ts of salt (depends on your taste) and lower the heat over medium heat and saute until potato strips are fully cooked.


7. Add sesame oil and sesame seed, turn off the heat.


8. Garnish with green onion.

http://www.grouprecipes.com/62277/sauted-potatoes-and-fish-cakes-gamja-chae-bokkeum.html

Taco Bowl Chicken Salad

Ingredients

• 6 flour tortillas (10-13-in. size)
• 1 1/2 cup salad oil
• 1 1/2 cup fresh orange juice
• 1 1/4 cup fresh lime juice
• 1/3 cup minced shallot (or spring onions)
• 1 3/4 teaspoon sugar
• 1/2 cup chopped fresh cilantro
• 1 1/2 teaspoons dried hot chili flakes
• 1 1/2 teaspoons cumin powder
• 1 tablespoon minced garlic
• 6 cooked boned and skinned chicken breast halves
• 1 red onion
• 2 cans black beans (15 oz each), rinsed and drained
• 1 red bell pepper, stemmed, seeded, and chopped
• 3 qt finely shredded iceberg lettuce
• 1 firm-ripe avocado, peeled, pitted, and thinly sliced
• Fresh cilantro sprigs
• Sour cream
• Salt

Directions

1. Preheat oven to 375 degrees. Remove tortillas from refrigerator and let stand at room temperature for 10-15 minutes.
2. Lightly spray tortilla pans with nonstick cooking spray.
3. Carefully place one tortilla into each pan. Bake 6-8 minutes or until light golden brown.
4. Let shells cool for 5 minutes inside pans. Remove shells from pan and continue cooling.
5. Mean time, to make salad dressing, mix orange juice, lime juice, shallot, sugar, chopped cilantro, chili flakes, cumin, and garlic.
6. Cut onion crosswise into 1/2 inch thick slices, and place in a bowl with 1/3 cup dressing with bean & red pepper.
7. Slice chicken for tacos and drain dressing from onion ,bean & red pepper.
8. Fill baked shells with lettuce and top with onion, bean, red pepper, then lay chicken and onion on top.
9. Garnish salads with avocado slices and cilantro sprigs.
10. Accompany with remaining orange dressing, sour cream, and salt to add to taste.

http://www.grouprecipes.com/61073/taco-bowl-salad-with-chicken.html

Tortellini With Creamy Roasted Red Pepper Sauce

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. Also you can spread on the Turkey Sub instead of mayo or dip for pita breads

Serve: 4 Prep: 10 minutes Cook: 20 minutes


Ingredients

• 1 8oz bag Three Cheese Tortellini
• 1 7oz jar roasted red peppers, drained
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 2 tablespoon fresh basil, chopped
• 2 tablespoons flour
• 1 cup fat free half & half or skim milk
• 1/3 cup Romano Cheese

Directions

1. Bring 2-3 quarts of water to a rolling boil. Add salt if desired
2. Add Tortellini. After water returns to a boil, cook for 10-11 minutes (stirring occasionally)
3. Drain gently
4. While Tortellini cooks, puree peppers in food procssor or blender and set aside
5. In a skillet, cook and stir the garlic, basil, and red peppers in 2 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. stirring occasionally
   Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts about 5 minutes
6. Remove from the heat and combine with drained ortellini and serve

http://www.grouprecipes.com/61854/tortellini-with-creamy-roasted-red-pepper-sauce.html

Baked Beef Stew

From Umma Yori

Serve: 6-8 Prep: 15m Cook: 120m
Ingredients

• 1 can ( 14.5 oz) diced tomatoes, undrained
• 1 cup water
• 3 tablespoons quick-cooking tapioca
• 2 teaspoons sugar
• 1 1/2 teaspoon salt
• 1/2 teaspoon peppe
• 2 pounds lean beef stew meat, cut into 1 inch cubes
• 4 medium carrots, cut into 1 inch chunks
• 3 medium potatoes, peled and quartered
• 2 cerely ribs, cut into 3/4 inch chunks
• 1 medium onion, cut into chunks
• 1 slice bread, cubed

Directions

1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt & pepper
2. Add remaining ingredients; mix well
3. Pour into a greased 13x9x2 or 3 qt. baking pan
4. Cover and bake at 375 degrees for 1 3/4 to 2 hours or until meat and vegetables are tender
5. Serve in bowls

http://www.grouprecipes.com/61868/baked-beef-stew.html

Pumpkin Cup Cakes

Make 12 cupcakes. prep: 10m Cook:45m
Ingredients

For the Crust:

• 1 box Refrigerated pie shell
  

For Filling:

• 1 can(16oz.) solid pack pumpkin puree


• 2/3 cup firmly packed light brown sugar


• 1/3cup sugar


• 1 tablespoon flour


• 1 1/2 teaspoons ground cinnamon


• 1/2 teaspoon salt


• 1/2 teaspoon ground ginger


• 1/2 teaspoon ground nutmeg


• 1/4 teaspoon ground allspice


• 1 cup heavy cream


• 1/3 cup milk


• 2 lg eggs, lightly beaten


• 1 1/2 teaspoon vanilla extract

Directions

Making The Crust

1. Preheat oven to 400 degree.


2. Roll out one pie shell.


3. Using knife, cut the pie shells into squares.


4. Place each square in a muffin cup to create a pocket.

Making The Filling

1. In large bowl combine pumpkin, brown sugar, sugar, flour, cinnamon, salt, ginger, nutmeg, allspice


2. Mix well & stir in cream, milk, eggs, vanilla.


3. Pour into pockets


4. Bake until golden and filling is set about 45 minutes.


5. Transfer pie to a wire rack and cool completely.

http://www.grouprecipes.com/61715/pumpkin-cup-cakes.html

Italian Sausage Lasagna

Serve:12 Prep: 10m Cook: 60m

Ingredients

• 1 box (9oz) No Boil Lasagna Noodle
• 6 oz. Grated Parmesan Cheese
• 1 jar Ragu Classic Alfredo Sauce
• 1 jar Prego meat sauce (Italian Sausage & garlic)
• 1 lb Uncooked Sweet Italian Sausage
• 2 oz Mozzarella Cheese
  

Direction

1. Preheat the oven to 375 degrees
2. Remove the casing from all the sausage links; pan fry until done
3. Add meat sauce to pan; mix well, set aside
4. Spread thin layer of Alfredo sauce on the bottom of 9x13x3 inches deep baking pan
5. Top with a layer of uncooked lasagna noodles ( 4pieces)
6. Spread a thin layer of meat sauce on the top of the noodles, top with a thin drizzle of Alfredo, evenly sprinkle on a small amount of grated Parmesan cheese and top with another layer of noodles
7. Keep layering in the same sequence until all of meat sauce & Alfredo sauce have been used (about 4 sequence)
8. Make sure that the final top layer is Alfredo sauce with 2oz of Mozzarella cheese & remainder of the Parmesan sprinkled evenly on top
9. Place in the oven and bake for 50 minutes, covered with foil
10. Uncover and continue baking about 10 mins until the top is brown and bubbly and the edges are crispy
11. Let stand 15 minutes before cutting, Recipe makes 12 servings

http://www.grouprecipes.com/60799/italian-sausage-lasagna.html

Shrimp & Bacon Kabobs

Serve:8 Prep: 15m Cook: 15m

ngredients

• 2 lbs large raw shrimp, shelled and deveined


• 1 lb bacon, cut into 2" lenths.


• 1 pack fresh mushrooms, stemmed


• 1 pack cherry tomatoes


• 1/2 large onion wedges


• 1 large zucchini wedges


• 1 green pepper wedges


• 1 orange pepper wedges


• 1/3 cup dry sherry


• 3-4 tablespoon soy sauce


• 3-4 tablespoon olive oil or peanut oil


• 1/2 teaspon powered ginger


• 1/2 teaspoon freshly grated lemon zest


• 1 teapoon minced garlic


• 1 Fresh lemon juice

Directions

1. In a large bowl, combine sherry, soy sauce, oil, ginger, lemon zest and garlic.


2. Sprinkl a little lemon juice over washed shrimp (48 large shrimps).


3. Place shrimps in bowl and marinade with sauce and chill 30-40 minutes.


4. Soak 16 (12"long) wooden skewers in water for 30 minutes.


5. Fry the bacons half way, each side about 40-50 seconds.


6. Cut the bacon 2" long, prepare 48 pieces of bacons.


7. Remove shrimps from the bowl; discard liquid.


8. Pat the shrimp dry with paper towels.


9. On the skewers, thread shrimp with vegetables, bacon alternately.


10. Grill on BBQ over medium heat, turning frequently until shrimp are done (about 6-8 minutes)


11. Serve 2 skewers on white seamed rice each.

http://www.grouprecipes.com/58535/shrimp-and-bacon-kabobs.html

Baked Tofu

From Cook

Serve:4 Prep: 5m Cook: 15m
Ingredients

• 1 pkg, firm tofu
• 1 tablespoon olive oil
• 2 tablespoon soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flake
• 1 teaspoon sesame seed
• 1 1/2 teaspoon sesame oil
• 2 table spoon thinly sliced spring onion
• a pinch of salt & pepper

Directions

1. Preheat the oven 450 degree
2. Wash the tofu and pat dry
3. Cut into 1/2 inch thick slice
4. Arrange the sliced tofu onto the roasting pan
5. Bursh olive oil on top of the tofu
6. Sprinkle a pinch of salt & black pepper
7. Bake 15 minutes or longer until cooked
8. Mean time, mix soy sauce, garlic, red pepper flakes, sesame seed, sesame oil, spring onions.
9. Remove from the oven and garnish each tofu with soy sauce mixture.
10. Bake 5 more minutes.

http://www.grouprecipes.com/58824/baked-tofu.html

LA Kalbee BBQ

Serve: 8 Prep:10m Cook: 20m

Ingredients

• 10 lbs Beef Short Rib ( LA kal Bi)
• *MARINADE SAUCE*1cup soy sauce 1/2 cup sugar 1/2 cup Sprite or 7-up 1/2 cup cooking wine (mirin) 3 tablespoons minced garlic 1/3 cup dark sesame seed oil

* 5 lbs Kalbi -2 onions, 3 green onions, 6 garlic cloves, 3 Tbsp sesame il, 1 1/2 - 2 cups soy sauce, 1/2 cup sugar, 1/2 cup sprit, 1/4 cup Sake, 1 Tbsp black peper 1 Kiwi (or 1 asian pear)
: Mix in the food process except soy sauce & sesame oil. Stir in soy sauce & sesame oil in vegi mixture.

Directions

1. Wash the kalbi one by one from running cold water and put into the colander to drain all the water.
2. Mean time, whisk all of the marinating sauce in the medium bowl.
3. (optional) If Kal Bi is too thick or you like them to be soft, make them flat using the kitchen hammer.
4. Dip Kalbi one by one into the marinating sauce and take it out and keep in the flat container with cover.
5. Refrigerate about 4 hours or over nite, the longer, the better. (time to time, turn Kalbi occasionally so that all marinade is evenly coated the meat).
6. Remove ribs from the marinade and discard the marinade.
7. On the grill, medium high heat, cook 5-10 mins per side until desired doneness is reached. (You can bake them in the oven at 375 degrees about 20 - 30 mins.)

http://www.grouprecipes.com/57262/korean-style-bbq--la-kal-bi.html

KalBiTang

Serve:8 Prep: 10m Cook: 20m
Ingredients

• 7-8 beef ribs, trimmed of fat, cut 2" long,


• 1 large brown onion, halved,


• 1 leek, cut in half.


• ½ medium radish,peeled. cut in half


• 5 cloves garlic, peeled


• 3 oz. transparent noodles, boiled, rinsed and drained,


• 2 green onions, sliced.


• 2 eggs

Directions

1. Put beef ribs in a cold water to draw out blood from the beef about 1 hour.


2. Place trimmed ribs in a large stockpot with enough water to cover and bring to a boil.


3. Discard water.


4. Add 3 liters of cold water and onio, garlic, leek, radish and bring to a boil, then simmer for 40-50 minutes.


5. Remove pot from heat, cool and refrigerate overnight.


6. The following day, remove any solidified fat and discard the onion, garlic, leek.


7. Remove beef ribs and radish set a side.


8. Cut the radish in 4


9. Make a clear broth using the fine colander and reheat the broth.


10. Return the ribs to the broth and add the noodles.


11. Before serving, swirl in the lightly beaten eggs and sliced green onions.


12. Add salt & pepper to taste.

http://www.grouprecipes.com/58195/korean-style-beef-soup-kalbitang.html

Tuna California Roll

Serve:4 Prep: 20m
Ingredients

• 4 cups white steamed rice, cooled


• 10 sheets Yaki Sushi Nori (roasted seaweed),cut in 4 pieces each.


• 2 imitation crab meats, cut in half, shredded.


• 1 (6 ounce) can chunk light tuna in water, drained.


• 1 tablespoon mayonnaise.


• 1 teaspoon lemon juice.


• 1 tablespoon finely chopped onion.


• 4 tablespoon soy sauce


• 4 - 1/2 teaspoon wasabi paste.


• 1 carrot, peeled, thinly julienned.


• 2 cucumber, seeded, julienned.


• 2 egg, well beaten.


• 1 cup masago


• *24-28 Kkaennip (known as Korean shisho, perilla, beefsteak plant, and even wild sesame, is part of the mint family.) -if you can not find those, omit them.


• 1 avocado, quartered and thinly sliced
  

Directions

1. Prepare white steamed rice.


2. Mix tuna with mayonnaise and chopped onion & lemon juice.


3. Eggs - mix, add salt, make a pancake, let it cool, then slice 1/2 inch width.


4. Display all ingredients on the plate.-carrots, cucumbers, tuna, crab meats, masago, avocado, kkaennip...


5. Pour 1 tablespoon of soy sauce and 1/2 teaspoon of wasabi in a small dish & mix together, make 4.


6. Serve steamed rice on the plate.


7. Put kkaennip on a seat seaweed (nori).Put rice (optional) - if you want to eat as a salad, omit the rice. Put the cucumber, carrot, avocado and crab stick, tuna, masago, egg in the center of the seaweed. Roll and dip into the wasabi dressing (very little bit)

http://www.grouprecipes.com/58549/california-roll-salad.html

Miyeok Naeng-guk

From Umma Yori

Serve: 2 Prep: 10m Cook: 5m

Ingredients

• 1 cup miyeok (Korean dried soup seaweed)-dehydrated, already cut into small pieces.


• 1 tablespoon soy sauce


• 1 pinch of salt


• 1 teaspoon sugar


• 1 teaspoon minced garlic


• 1/2 skinned cucumber, washed,julienned


• thinly sliced onion, half amount of julienned cucumber


• 1/2 spring onion,thinly sliced


• 1/4 teaspon red pepper flake


• 1/2 teaspoon sesame oil


• 1/4 teaspoon sesame seeds

For the Soup base

• a pinch of salt, to taste1 teaspoon white vinegar

Directions

1. Put the dried seaweed in a large bowl and cover completely with cold water till submerged and leave for 5-15 minutes or till the seaweed is completely rehydrated.


2. Put 1 cup of rehydrated seaweed in to the boiling water about 1-2 min and quickly strain out from the water and cool it with running cold water. ( by doing this step, you will have odorless seaweed and fresh colorful seaweed)


3. In a medium bowl, put the strained seaweed, cucumber, onion, spring onion and soy sauce, garlic, sesame oil, sesame seed, sugar, salt massage well so that the seaweed is evenly seasoned. Put into an airtight container into the fridge.


4. When it is about time to serve, remove it from the fridge. Add cold water & ice, salt and vinegar.


5. Give it a good stir and taste it - if it is too vinegary then add a little sugar to help lighten it, or if its not vinegary enough then add a little more vinegar (incidentally, this is meant to be somewhat vinegary as opposed to sweet or salty).


6. Once you’ve achieved the flavor balance that seems OK to your taste buds, then serve with a couple of ice in it.

http://www.grouprecipes.com/58823/korean-style-cold-seaweed-soup-miyeok-naeng-guk.html

Fruity Salad Dressing

Ingredients

• 2 ripe kiwi fruit


• 1/3 medium sized sweet pineapple, thorny skin cut off and roughly chopped*


• 1/3 red onion


• 1/4 cup vinegar


• 2-3 tbsp sugar or no sugar


• 1 tbsp olive oil*If you can’t get to ripe, sweet and fresh pineapple, use 4 rings of pineapple (8oz.can).

Directions

1. Get all the ingredients, throw them into a food processor (or into a bowl and use a stick blender as I do) and pulverise till completely smooth. This makes about 500 ml of salad dressing, and you can pour it into a bottle for use. It’s good for about a month

Chciken Enchiladas with tomatillo salsa

Serve: 2 Prep: 10m Cook: 20m
Ingredients

• 2 1/2 cups shredded rotisserie chicken (a little more than half a chicken)


• Juice of 1 lime (about 3 tablespoons)


• 1 1/2 cups tomatillo salsa *


• 1 jalapeño, minced (about 1 tablespoon)


• 3 tablespoons chopped cilantro, plus extra for garnish


• 1/2 small red onion, minced


• 4 - 5 flour tortillas


• 4 - 5 slices asadero or provolone cheese (about 4 ounces)


• *Make sure you use really good tomatillo salsa; I really like the Herdez brand of Salsa Verde (tomatillo salsa), while others in my family like Goldwater’s Salsa.

Directions

1. Heat oven to 450°F. Put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.


2. Place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go, so that no chicken escapes from the ends.


3. Place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat with the remaining chicken and tortillas.


4. Combine the remaining 1 cup salsa with 1 tablespoon water, the remaining lime juice, the cilantro, and the jalapeño.


5. Arrange the slices of cheese over the tortillas and pour the salsa mixture over the top.


6. Bake until the cheese is browned and melted, 15 to 20 minutes. Sprinkle with cilantro and serve.