The Korean Tri-color Gnocchi Soup (Samsaek-Sujebi)

Serve 8     Prep:  30 mins        cook: 30 mins 


Ingredients:Dough

• 6 cups Flour
• 2 1/2 Tbsp crown daisy powder
• 1/2 carrot, pureed with 1/4 cup water in blender
• 2 tsp salt
• vegetable oil
• water

Soup Base:

• 10 cups water
• 20 dried anchovies
• 2 dried kelp
• 1 green onion
• 2 potatoes, peeled, cut them into 6 chucks
• 1/2 onion, thinly sliced
• 1/2 zucchini ( Korean aehobak is better), cut 1/2 in lengh, then sliced
• 3 clove garlic, minced  
• fish sauce
• Sesame oil

Directions:

1. Combine 2 cups of all purpose flour with 3/4 cup of water, 1/8 tsp salt, and 1 tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together. Set a side.
2. Combine 2 cups of all purpose flour with 2 1/2 Tbsp of crown daisy powder; add 3/4 cup water, 1/8 tsp salt and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.Set a side.
3. Combine 2 cups of all purpose flour with pureed carrot , 1/8 tsp salt, and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.
4. Put the doughs into a plastic bag and keep it in the refrigerator.
5. In mean time, place 10 cups of water in a large pot. Add dried kelp, and 20 dried anchovies (with the heads and guts removed).
6. Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.
7. Turn the heat off and take the anchovies and kelp out.
8. Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot. Add a half cup of sliced onion, half-moon sliced zucchini and 3 cloves of minced garlic to the pot. Boil for 10 minutes over medium high heat.
9. Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside.
10. Open the pot and add 1 Tbsp fish sauce and the kelp strips.
11. Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out. *tip: If you make more than 4 servings’ worth, tearing the dough may take too long. So all family members should work together.
12. Close the lid and cook for a couple of minutes to let the noodles cook. Open the lid and add the chopped green onion and some sesame oil.
13. Transfer to a bowl and serve hot with kimchi.

 ***There are alot of way to create the different color and unique taste.***

Spinach (a handful spinach with 1/4 cup warter, then puree in the blender) 

Purple sweet potato ( cut into small pieces, mix with water, then puree in the blender)

 Kabocha squash ( steam or boil, then mash; mix with dough), or squash powder

Gardenia (chija) fruit or powder, Korean Chive, Green tea powder, Artemisia........

Pickled Radish

The pickled radish for something sweet, tangy, and crunchy, which it would go well with sauced up, deep-fried chicken (Tong-dak)

Ingredients:
1 medium radish
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 Tbsp salt

Directions:
peel and cut the radish into 2 cm chucks.
In a big bowl evenly mix sugar & salt sall over the radish, leave them 30-40 minutes.
Put the radish into the jar and pour the juice over; add 1/4 cup of water and vinegar.
Keep the jar in the refrigerator and enjoy!

Mung beans & rice Porridge (Nokdujuk)

Usually, peeled and split mung beans are found in Asian grocery stores only. Because they have a long shelf life, it may be a good idea to keep one bag in pantry, just in case you need them. You could buy whole mung beans, too. But, most Korean mung bean recipes that I know require peeling. Since I am not gourmet enough, I cannot tell the difference between starting from the whole beans and using these semi-prepared ones, at least not yet. I used this particular brand of peeled and slit mung beans for my Mungbean Pancakes or Mungbeans & Rice porridge...

Ingredients:
1 cup peeled mung beans
1 cup rice
5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
3 cups of water
2 Tbsp finely chopped carrot
3 Tbsp finely chopped green onions
a pinch of salt to taste

Directions:
Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. Also soak mung beans in the 3 cups of cold water about 2 hours.
Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat, then reduce heat to medium (lower the heat if it boils over & uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot.
When the rice looks cooked and add the grinded mung beans, then boil again.
Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.

Korean Tofu Ssamjang Sauce

Using comercial ssam jang product, you can make your own better ssamjang.
When you don't have comercial ssam jang product, you can mix 1 Tbsp of red pepper paste and 1Tbsp of soy bean paste, this substitute might be even better.
This recipe makes multiple servings. You can store them in the refrigerator for up to 1 month.

4-6 oz of medium firm soy bean curd (Tofu)
6 Tbsp. store bought Ssamjang
1/2 onion, chopped
1/2 jalapeno, seeded, chopped
1 Tbsp minced garlic
2 Tbsp chopped green onion
1 tsp sesame seed oil
1 tsp toasted sesame seed
1 tsp anchovy flavor soup stock (San Deul Ae myulchi)


Chop up the tofu and place them in the sauce pan (do not add any oil or water in the pan.) - cook about 5 minutes; then add onions, garlic, green onions, and jalapeno; cook 5 more minutes; stir often.
Add sesame oil, dwenjang mixture, and mix with soup stock.
Cook in med-low heat, covered for 10 minutes; stir often.

Korean Egg Custard (Gyeran Jjim)

Korean steamed eggs are similar to quiche, but without a crust, and these eggs are amazingly light and fluffy. Not only does this steamed egg recipe go well with just about anything, it's healthier than most egg recipes that call for frying or baking. Whenever possible, you want to steam and boil foods that require cooking, as low temperature cooking minimizes the production of harmful compounds like heterocyclic amines.

serve 4, Prep 10 minutes, Cook 25 minutes

Ingredients:

• 3 eggs


• 1 cup water


• 2 tsp fish sauce


• 1 Tbsp minced carrots


• 2 Tbsp minced green onions

Directions:

1. Break the eggs, whisk until the well,then sieve them; then add water, fish sauce; mix them well.


2. Pour the egg mixture into heat safe bowl (up to 80% of the bowl) and cover them with foil.
   When the water starts to boil from the steamer, add the bowl into the steamer.
   Cook the eggs at the medium heat about half way 10 ` 15 mins)
   Change to the low heat, add minced carrots, minced green onions and cover; then cook 10 more mins.


3. When the eggs are ready, you should be able to poke a chopstick right through to the bottom and come out with a clean chopstick.


4. Enjoy!
   

* instead of fish sauce, you may add 1 tsp. salt-pickled baby shrimps called "Sewoojut".
* Add any fresh vegetables, herbs that your taste buds are calling out for
* This quick and easy steamed egg dish (gaeran jim) can be made in the microwave. If using microwave, mix eggs, water, chopped vegetables, fish sauce: mix well; then cover the bowl with a plastic wrap and cook for 4 minutes or more.

Korean Sweet Black Beans (Kongjaban)

Black bean is a very good source of cholesterol-lowering fiber, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, Black Beans Give You Energy to Burn While Stabilizing Blood Sugar. In addition, they are a very good source of dietary fiber and folate.

Ingredients:

• 2 cups black soy beans, washed
• 3 ~ 4 cups filtered water
• 1/2 cup soy sauce
• 3 Tbsp sugar
• 4 Tbsp Corn-syrup
• 2 Tbsp Maesil Extract
• 1 tsp sesame oil
• 1 tsp sesame seeds
• Pinch of salt
  

Note: To shorten cooking time and make it easier to digest, washed black beans should be presoaked - simply soak the beans in drinking water for 6 hours or overnight, placing the bowl in the refrigerator so that the beans will not ferment.

Directions:

1. In a pan add the black beans and presoaked water & add salt. (add more water if needed).
   Boil them on high for about 20 to 25 minutes – until the water is reduce in half.
2. Add soy sauces and reduce the temperature to medium high, then cook them for 10-20 minutes until the sauce is reduce in half. Then add 4 Tbsp of corn syrup and 3-4 Tbsp of sugar depending on your taste. You can skip the corn syrup and use sugar or honey instead. Add sesame seed oil.
3. Cook them for 20 to 25 minutes – until the liquid is almost gone. Watch carefully not to burn them.
4. Sprinkle 1 tsp of sesame seeds in them, and cook them 5 more minutes on low. Turn off the heat.

Aged Black Garlic

It’s matte-black and gooey-soft with a chewyishy texture. It’s sweet, mild, caramelly and reminds me of molasses. Black garlic also boasts additional antioxidants when compared to regular garlic. This article will get you going on how to make your very own black garlic by simply fermenting garlic in a warm rice cooker. Black garlic is an unusual delight to eat as a side or incorporate into a meal.

Time: 17 days

Ingredients:

• 15~30 whole garlic bulbs

Directions:

1. Make sure the rice cooker can be set to a warm setting.


2. Place the entire garlic bulb inside a rice cooker and allow the garlic ferment for 10days. Try not to disturb the garlic during the fermentation.


3. After 10 days, Black garlic is placed on wire racks to cool and dry over the course of one week. Again. Make sure the location should be dry & cool, no direct sunlight.


4. Enjoy the wonderful and tasty treat of home brew black garlic!

Cod Nugget with Scallion sauce

Serve: 4 Prep: 10 minutes Cook 10 minutes

Ingredients:

• 2 Cod fillets, cut into 1 1/2 inch thick medallions.
• 1 Tbsp white wine
• 1/2 Tbsp white pepper
• salt to taste

*Batter Mixture*

• 1/4 cup Flour
• 1/4 cup cornstarch
• 1/2 cup icy water

*Scallion sauce*

• 4 Tbsp chopped scallions
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 2 Tbsp vinegar
• 1/2 tsp minced ginger
• 1 tsp sesame oil

Direction:

1. Pat dry fish and place in a dish, and add the wine, pepper and salt. Mix lightly, and let marinate for 10 minutes in the refrigerator.
2. Meanwhile, in a bowl mix together scallions, soy sauce, sugar, vinegar ginger and sesame oil, set aside.
3. Make the batter; in a medium bowl, add flour and cornstarch, salt and stir lightly; then add the icy water and stir to make a smooth batter. Avoid over-mixing.
4. Heat the oil in a preheated wok or frying pan. Lower the heat slightly.
5. Dip fish pieces into the batter to coat slightly; then fry, not more than three at a time, for 1-2 minutes, or until crisp and golden.
6. Drain on paper towels.
7. Pour the sauce over the fish and serve.

http://www.grouprecipes.com/91848/cod-nugget-with-scallion-sauce.html

Korean Braised Oxtail

Serve: 4 Prep: 10 minutes Cook: 2 hours

Ingredients:

• 2.5 - 3 lbs oxtail, cut into pieces
• 3 Tbsp Mirin (rice wine)
• 1/4 cup soy sauce
• 1 tsp brown sugar
• 2 scallions, trimmed and sliced
• 1 onion, chopped
• 1 tsp minced ginger
• 1 Tbsp minced garlic
• 2 Tbsp chili garlic sauce
• a pinch of black pepper
• Cooked rice, for serving

Direction:

1. Put the meat into cold water to soak the blood out for at least 30 minutes. Remove oxtail from water & cut off the fat from the meat. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 5minuts. Remove the pot from stove and rinse the meat with cold water.
2. In a medium pot, add oxtails, onions, garlic, chili garlic sauce, ginger, Mirin, brown sugar, and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
3. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 1 hour;stir often to keep oxtails covered with liquid.
4. At 1 hour, add 1/2 to 1 more cup of beef broth or water, if needed. Bring to a boil then simmer uncovered 30 minutes to 1 hour,or till meat is tender enough to easily pull apart. stir occasionally but gently. In the last a few minutes of cook time, season with green onions, black pepper and salt to taste.
5. Serve with rice.

Quick Way: Put marinated oxtail with 1 cup of water or beef stock in the pressure cooker, and cook 30 - 40 minutes.

http://www.grouprecipes.com/90533/korean-braised-oxtail.html

Korean Curry Rice - Baekse Curry

• 5 oz, beef or chicken, pork, cut into small cube


• 1 medium onion, cut into small cube


• 1 medium potato, cut into small cube


• 1/2 carrot, cut into small cube


• 1/2 zucchini. cut into small cube


• 1 1/2 cup water


• 1 Tbsp olive oil


• 1 bag Baekse Curry powder (Hot or mild)


• 4 cups short grain steamed rice

1. Heat a deep pan and saute the meat. Add onion, potatoes, and carrots in the pan and saute together.


2. Add water in the pan and bring to a boil Turn the heat down to low and cook for 10-20 min until vegetable and chicken get soft.


3. Turn the heat off; then add 5 Tbsp curry powder little by little in the pan and stir it around until it melts in..


4. Turn the heat to low; simmer for 10 min.stir it often.


5. Serve the curry over steamed rice.

Korean Curry Rice-Baekse Curry @ Group Recipes

Korean Spicy Beef and vegetable Soup (Yuk Gae Jang)

Serve: 12 Prep: 20 minutes Cook: 90 minutes

Ingredients:

• 1.5 lbs Beef Brisket or Beef Loin Tri Tip


• 1 bundle large green onion (Leek?)


• 3 green onions, chopped


• 1 bag (12oz.) green bean-sprouts


• 6 oz. dried toran stem - korean vegetable


• 6 oz. Kosari (Korean mountain Vegetable. Fern Brakets) - OR use 16 oz. boiled royal fern(Zenmai Mizuni) instead of Toran & Kosari


• 7 cloves garlic (3 Tbsp minced garlic)


• 3 Tbsp sesame oil


• 2 Tbsp olive oil


• 1/3 cup soy sauce, more or less to taste (Guk kanjang)


• 1/3 cup Korean hot Pepper Flakes
  

Direction:

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


2. Place trimmed beef in a large stockpot with enough water to cover and bring to a boil; then simmer for 3 hours. remove the cooked beef from the pot. torn the beef in length by hand.


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


4. The following day, remove any solidified fat from the soup base.


5. Soak in dried toran in warm water; leave 30 minutes.


6. Discard water from toran; boil with hot water (2 cups) until it gets softer, then squeeze water out, cut into 3 inch length.


7. If you are using fresh kosari (fern); boil in hot water (2cups) until it gets softer, then squeeze water out, cut into 3 inch length. If you purchased dried ones, soak in dried kosari in warm water over night, then boil kosari for thirty minutes until tender.


8. Boil 2 cups water; add bean sprout ; boil slightly, then pour into colander, rinse with cold water. squeeze water out.


9. Boil 2 cup water; add green onions (3 inches length), then boil slightly; remove from the heat, pour into the colander, rinse with cold water.


10. Mix beef, toran, kosari, bean sprout and minced garlic, chopped green onions, soy sauce, dried red pepper flakes, sesame seed oil: mix well.


11. Preheat the big pot; add olive oil, then add the above mixed ingredients and saute about 5 minutes; then add soup base & boil the soup.


12. Add red pepper flakes, salt or soy sauce to taste.


13. Serve with rice.

http://www.grouprecipes.com/89870/korean-spicy-beef-and-vegetable-soup-yukgae-jang.html

Grilled Baby Octopus Skewers (Jjukkumi Gui)

This is jjukkumi, a kind of octopus, but a smaller kind. Baby octopus is cooked many ways, but mostly with host pepper sauce and it’s made to be really spicy hot and chewy at the same time. Great taste, and allegedly very good for health.

Serve: 4 Prep: 10 minutes Cook: 10 minutes

Ingredients:

• 1 package (16 oz) baby octopus
• 1/2 medium onions, wedged
• 1 zucchini, wedged
• 1 red bell pepper, wedged
• 1 package mushroom, washed
• 3 Green onions, cut into 1 1/2 inch lengh
• SEASONING SAUCE:
• 2 Tbsp red chili pepper flakes
• 1 Tbsp red pepper paste
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp mined garlic
• 1 tsp Mirin ( sweet rice wine) or Sake

Direction:

1. Clean octopus. Sprinkle octopus with salt and rub on for about a minute. Rinse in cold water. Drain. Repeat. Pat dry with paper towels. Check the size of octopus. cut them in half if it is necessary.
2. Soak 12 (6"long) wooden skewers in water for 30 minutes.
3. Mix all seasoning ingredients and coat octopus generously with seasoning. set a side.
4. On the skewers, thread octopus with vegetables alternately.
5. Brush with remaining sauce over the skewers.
6. Grill over medium-high heat, moving around grill so octopus cooks evenly, 3 to 4 minutes.
7. Serve 3 skewers on white steamed rice each.

http://www.grouprecipes.com/87470/korean-baby-octopus-skewers-jjukkumi.html

Skinless Kimchi Dumpling Soup (Kimchi Mandu Guk)

These dumplings are not only low in fat but also loaded with flavors. I got the idea from meat ball. Why Not with dumpling!!! I made them in round shape like meat ball, roll into the flour and kept them in the freezer. This is my husband's favorite soup because he doesn't have feeling of fullness after a meal.

Serve: 25 Prep: 30 minutes Cook: 15 minutes

Ingridents:

• 1 lb ground Beef
• 1 lb ground pork
• 1 extra firm tofu (14-16 oz)
• 2 cup kimchi, finely chopped, well-fermented
• 1 bunch bu chu (Korean chives)
• 1 bag bean sprout
• 4-5 soaked Shiitake mushrooms, finely chopped
• 5 green onions, finely chopped
• 2 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp Mirin (sweet rice wine)
• 1 Tbsp Cornstarch
• 1 egg
• 1 tbsp (more or less) salt
• optional (*You can substitute kim chi with blanched nappa cabbage.)

Direction:

1. Put 1 cup water in the medium pot, add washed bean sprout; boil 5 minutes then transfer to colander to cool.
2. Squeeze tofu using cotton cloth or paper towel and put it into a large bowl; mix with beef, pork, chives, green onions, mushrooms, garlic, ginger.
3. Wash kimchi lightly to get rid of spiciness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely then add to dumpling mixture.
4. Squeeze bean sprout; chop finely, add to dumpling mixture.
5. Add seasoning & cornstarch, egg; mix all ingredients throughly, using your hands.
6. Take a portion of mixture in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 1.5 inches in diameter.
7. Roll into the bed of flour; then put them on the tray (use waxed paper or put some flour on the tray); put into the freezer about 2-3 hours.
8. Remove dumpling from the freezer, put each 20 balls in a ziplock (4 serving per batch).

** Squeezing dry the ingredients completely if it is possible. **

HOW TO MAKE DUMPLING SOUP: (with ready made frozen dumplings. Easy to make!)
Ready made frozen dumplings: 20 for 4 servings

1. 6 cups of water and either a can of beef broth or beef stock paste to make beef stock; Boil the soup base and add 1 Tbsp minced garlic & 1 tsp soy sauce. a little bit of salt to taste.
2. First Put frozen dumplings dip into the egg and put into the soup.
3. Add Rice Ovaletts if you desire (Optional); boil
4. Add chopped green onions and 1 tsp sesame oil when beef stock starts to boil. Boil for about 3 to 4 minutes, and check if dumplings are floating.
5. Garnish with roasted Nori, ground pepper.
   

http://www.grouprecipes.com/86957/skinless-kimchi-dumpling-soup-kimchi-mandu-guk.html

Raw fish & Salad on Rice Bowl ( Hwe Dup Bab)

Hwe dup bap is one of my favorite dishes ever. I liket to have this dish with Miso soup. You can use a variety of fish (salmon, tuna...)in there but the tilapia fillet is easy to get from local market and the price is OK too. The fish should be sashimi grade and very fresh. You can pick up prepacked fish at Korean or Japanese markets. For the vegetables I sliced up some green leaf lettuce, Persian cucumber, carrot, red onion and perilla. I like no rice, but tons of vegetables in mine.

Serve: 4 Prep: 15 minutes

Ingredients:

• 2 pack of rilapia fillet (about 14-16 oz), cubed, bite size
• 4 Tbsp Masago Egg
• bowl of white steamed rice
• 1 bundle, green leaf lettuce, sliced
• 2 Persian cucumber, thinly julienned
• 1/4 Korean raddish, thinly julienned
• 1/2 carrots, thinly julienned
• 1/4 red cabbage, thinly sliced
• 1/2 red onion, thinly sliced
• 2 bundle, Perilla, thinly sliced
• 1/2 large apple, thinly julienned
• 1 pack radish sprout
• 4 Tbsp dried shaved bonito
• 1/2 cup roasted Nori, thinly sliced
• Chojang: 3 Tbsp red pepper paste (gochujang), 6 Tbsp seasoned rice vinegar, 1tsp minced garlic, 3 Tbsp(more or less) seven-up or sprite
* Or You can purchas Vinegared Red Pepper Paste from Korean Market.

• 4 tsp sesame oil

Direction:

1. Slice the vegetables and soak in icy cold water about 5 minutes, then transfer to colinder to drain water out.


2. Put the variety of vegetables & apple in the bottom of bowl.


3. Top with sashimi & Masago egg, sesame oil, dried bonito, nori along with sauce ( chojang)

http://www.grouprecipes.com/86910/raw-fish-and-salad-on-rice-bowl-hwe-dup-bab.html

Korean Steamed Eggplants (Gaji Namul)

Serve: 4 Prep: 5 minutes Cook: 10 minutes

Ingredients:

• 2 small sized Asian eggplant - shiny texture
• 1½ tbs soy sauce
• 1 chopped green onion
• 1½ minced garlic
• ½ tbs of roasted sesame seeds
• ½ tbs of sesame oil
• ½ tbs of hot pepper flakes

Directions:

1. Remove the stem from eggplants and slice each eggplants lengthwise in quarters.
2. Pour 1 cup of water into a steamer, and place the pieces of eggplant inside. Bring to a boil for 7-8 minutes over high heat.
3. Turn the heat off and transfer eggplants to colander and cool.
4. After the eggplant has cooled, tear each piece of eggplant lengthwise into thin, bite-size strips with your fingers, and put the strips into a bowl.
5. Gently squeeze excess liquid out from the eggplant.
6. Add these seasonings to the bowl: Mix it all together gently with your hand.
7. Serve with rice as a side dish.

http://www.grouprecipes.com/86649/korean-steamed-eggplants-gaji-namul.html

Konanamul Guk (Korean bean Sprout Soup)

“The roots of the sprouts have lots of asparagine which reduces the acetaldehyde, that is formed after drinking alcohol.” Bean sprout soup is also good for recovering from a cold, because it has lots of vitamin C. I could feel my body getting warmer after having this soup. What is more, it is really cheap to make. (If you buy 1 pack of sprouts which is about $2, you can make soup for 6 people) So it is very popular soup on a regular menu. Also there are so many way to make the soup. Commonly we use an anchovy soup base, but sometimes we use beef or clams for soup base. You can make it spicy by adding Korean red pepper flakes or Kimchi. Also you can season with salt or soy sauce. ** In summer, you can add ice and serve it cool. By the way, don’t confuse these with green bean sprouts (Sukju in Korean). Sometimes I see people confusing with green bean sprouts, instead of bean sprouts (Kongnamul). Read the label right, it looks very similar from the outside.

Serve: 4 Prep: 5 minutes Cook: 15 minutes

Ingredeints:

• 1/2 bag Bean Sprouts
• 12 large dried anchovies for broth.
• 3 dried kelp 10×10 cm size for broth.
• 1 Tbsp minced garlic
• 1 green onion, thinly sliced
• 1tsp or more salt or fish sauce (Three Crabs Brand)
• a couple of drops of sesame seed oil
• 8 cups of water for broth

Direction:

1. Pour the 8 cups of water into the pot and add the kelp and anchovies. Boil it. Reduce the heat to low and simmer for 10 minutes.
2. In mean time, Rinse the sprouts in cold water and discard any bad beans.
3. Remove & discard anchovies & kelp from broth. Then add the sprouts and garlic, salt, and boil it for 3-5 minutes. Add green onions, sesame seed oil, quickly boil once, then turn the heat off.
   *The sprouts should still have a crunchy texture.

TIP: If you don't have the anchovy or kelp in handy, you can use a fish sauce instead of anchovy. HOW? : Put the washed bean sprouts in the water, cover and boil.When it starts boil, reduce the heat to medium-low and cook 7-10 minutes more.Open the cover, add garlic and 1-11/2 Tbsp of fish sauce. Mix well and taste it.If desired, add more salt. Add green onion; quickly boil again and turn the heat off. Serve with Rice and Kimchi.

http://www.grouprecipes.com/86359/korean-bean-sprout-soup-kong-na-mul-guk.html

Korean Dried Pollack Soup (Book-eo Guk)

Serve: 4 Prep: 5 minutes Cook: 15 minutes

This is a popular soup in Korea. It's commonly called HaeJangGuk = 'hung over soup' because its very soothing after drinking alcohol. This soup is extremely light on the stomach, and cleans all the alcohol toxins from the previous nights fever. It is cheap and healthy soup. ...

Ingredients:

• 1.5 oz dried pollack (book eo),torn into strips*
• 1/3 medium radish, sliced-same size of pollack strips
• 2 green onions,chopped
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 6 cups water

*You can buy whole dried pollack and tear the meat out, or purchase a prepared package from Korean market.

Direction:

1. Put a medium size pot on a low heat stove.
2. Add pollack slices and radish slices, sesame oil, stir constantly for about a minute.
3. Pour 6 cups water, turn the heat on to high.
4. Add onions, bring to a boil, reduce heat to simmer for about 10-15 minutes until the fish releases the flavor and the soup gets milky.
5. Add green onions, cook for another minute or so. Season with salt.
6. Drizzle an egg, stir gently in one direction so the egg doesn't get lumpy. Turn the heat off .
7. Serve with rice.

http://www.grouprecipes.com/86099/dried-pollack-soup-bookeo-guk.html

Steamed Egg With Salted Pollack Roe (Gyeran Jjim)

Serve: 4 Prep: 5 minutes Cook: 20 minutes

Ingredients:

• 2 large eggs
• 1 roe of salted pollack roe (Myeongran Jeot )
• 2 green onions, chopped
• 1 tsp sesame seed
• 1/2 Tbsp Mirin ( Sweet Rice Wine)
• 4-6oz. combination of water & milk; depend on texture-more water, more softer

*IF YOU ARE NOT SURE HOW MUCH WATER OR MILK SHOULD BE ADDED IN, YOU MAY USE A MEASURING CUP. ADD SAME AMOUNT OF WATER OR MILK WITH EGGS.

Direction:

1. In a heat resistant glass, add 1 roe of salted pollack, cut into 3 or 4 pieces.
2. Mix eggs, water, Mirin, then stir well.
3. Pour unto the roe and add green onions, sesame seed.
4. Cover and steam 20 minutes or until no liquid coming out from inside.

QUICK & EASY WAY: SET MICRO OVEN TO MEDIUM POWER AND COOK ABOUT 8 MINUTES.
http://www.grouprecipes.com/86093/steamed-egg-with-salted-pollack-row-gyeran-jjim.html

Korean Bean Sprouts over Rice (Kongnamul Bab)

Serve: 4 Prep: 10 minutes Cook: 60 minutes

Ingredients:

• 3cups of water soaked short grain rice (4 servings)
• 12 - 16 oz of washed & end trimmed bean sprouts
• 6 oz rib eye beef, diced
• 3 shitake, stemmed & diced
• 1 Tbsp Sake (Japanese wine)
• 2 2/3 cup water
• Beef Seasoning: 11/2 Tbsp of soy sauce, 1/2 tsp of sugar, 1/2 tsp of minced garlic, ground pepper, 1/2 tsp sesame seed oil, 1/2 tsp sesame seed, 1 green onion, chopped.
• Rice Seasoning: 3 Tbs of soy sauce, 1 Tbs of chopped green onion, 1 red pepper, chopped, 1 chili pepper, chopped, 1 Tbs of whole sesame seeds, 2 Tbs of sesame seed oil, 1/2 tbs of minced garlic.

Direction:

1. Wash rice and soak in water for 30 minutes.
2. Meanwhile, make beef seasoning; marinate beef & mushrooms
3. Preheat the oven at 500 F degrees.
4. Place marinated meat on the bottom of the 9x13 pyrex baking dish and put bean sprouts and rice over it. Pour Sake & water then, cover with foil tightly and cook 40 minutes..
5. Reduce the heat to 400 F degrees and mix all ingredients, then cook the rice 20 more minutes. Mean time, make rice seasoning.
6. Remove rice mixture from the oven; do not open the foil about 10 minutes or more. Then open the foil and mix well.
7. Serve rice and rice seasoning separately.
8. Put spoonfuls of the sauce onto the kong namul bab and mix.
9. Serve with kimchee. Yum!

Alternation:

you can cook in the pot or electric rice cooker. When you use electric rice cooker, you need to put the rice, water, then seasoned beef & mushrooms, bean sprouts. And cover and cook.It takes less than 30 minutes and much easier than baking the rice. That's the another way to cook.

http://www.grouprecipes.com/86042/korean-bean-sprouts-over-rice-kongnamul-bab.html

Korean Soft Tofu Soup with salted pollack roes

Serve: 4 Prep: 5 minutes Cook: 8 minutes

Ingredients:

• 1 pack extra soft tofu
• 3 rows of salted pollack row
• 1 Tbsp Sake (Japanese rice wine)
• 1 Red pepper, diced
• 1 Chili pepper, diced
• 1 green onion, diced
• 1 egg york (optional)

Direction:

1. Mix Sake, peppers, green onions- make a seasoning mixture
2. In a small sauce pan, put 1/2 pack of tofu.
3. Add 2 rows of salted Pollack row and cut in 3 pieces.
4. Add 1/2 of seasoning mixture.
5. Add the rest of tofu, then 1 row of salted pollack row and the rest of seasoning.DO NOT ADD WATER
6. Cook at the medium heat about 5-8 minutes. Ready to eat!
7. Right before serving, add egg york if you desire.

* The soup tastes more smooth if you add a egg york

http://www.grouprecipes.com/86067/korean-extra-soft-tofu-soup-with-salted-pollack-row.html