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

Korean Bai-Top Shell Salad (Golbaengee Muchim)

Serve: 4 Prep: 10 minutes

Ingredients:

• 1 can bai-top shell, drained, slice 1/2 inch thick
• 4 persian cucumber, half in lengthwise, slice in a bias
• 1 carrot, slice in a bias (optional)
• 1/2 onion, slice thinly
• 2 green onions, slice in a bias
• 1 red pepper, seeded & chopped
• sauce : 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 tablespoon Korean red pepper flakes.
• 1 teaspoon minced garlic
• 1 teaspoon sesame seeds
• 1/2 teaspoon pepper
• 1 teaspoon sesame oil

Direction:

1. Mix sauce ingredients.
2. Just before serve, combine all ingredients.

http://www.grouprecipes.com/86041/korean-bai-top-shell-saladgolbaengee-muchim.html

Memilmuk-Muchim (Korean Buchwheat Jelly)

Memilmuk, made from buckwheat starch. Muk has little flavor on their own, so muk dishes are seasoned with soy sauce, sesame oil, chopped scallions, crumbled gim (Korean laver), and chili pepper powder, and mixed with leaf vegetables or kimchie... Buckwheat has rutin that can reduce blood pressure so it is good for hypertension. Also, it is used as diet food item because its caloric content is low.

Serve: 8 Prep: 10 minutes Stand: 2 hours Cook: 30 minutes

Ingredients:

• 2 cups buckwheat powder
• 8 cups water
• 1 cup chopped kimchi
• 1 Tbsp toasted sesame seed
• 1 Tbsp sesame oil
• 1/4 cup chopped green onions.
• 1 Tbsp minced garlic
• 1 1/2 Tbsp soy sauce

Direction:

1. Mix buckwheat power and water in large sauce pan.
2. Keep it for 2 hours in room temperature.
3. Mix well, then start boil with high heat. keep stir starch mixture until it gets more thicker. - stir in one direction.
4. Keep stir in one direction until the bubble starts to form, add salt; keep stir about 13-15 minutes not to scorch.
5. Turn the heat to very low, then cover the lid and steam 7-8 minutes until Muk is ready.
6. transfer the jelly into a 9x13 baking dish, and let it cool about 3-4 hours.
7. Cut the buckwheat starch jelly in half. Cut into 0.7cm-thick slices.
8. Chop the kimchi (shake off its stuffing); Squeeze the liquid out. Mince the green onions and garlics finely.
9. Add chopped green onions, garlic, crushed sesame seeds, and sesame oil to soy sauce to make seasoned soy sauce.
10. Put the sliced jelly and squeezed kimchi in a large bowl and mix with seasoned soy sauce. Serve on a plate and sprinkle with crushed laver.

http://www.grouprecipes.com/85808/korean-buckwheat-jelly-memil-muk-muchim.html

Ham & Broccoli Soup

Serve: 4 Prep: 5 mins Cook: 20 mins

Ingredients:

• 2 cup frozen country style hash brown potatoes


• 3/4 cup water
  
• 2 cups cubed ham


• 2 cups frozen chopped broccoli


• 2 cups milk


• 6 slices ( 3/4 oz.) American cheese


• Dash coarse groung pepper

Direction:

1. In medium pot, combinepotatoes and water. Bring to a boil. Reduce heat to medium; cover and cook 4 to 5 minutes or until potatoes are tender.


2. Stir in ham, broccoli and milk; cook 10-15 minutes or until throughly heated, stirring occasionally.


3. DO NOT BOIL! Add cheese; stir until melted. Sprinkle individual servings with pepper.

http://www.grouprecipes.com/63802/ham-and-broccoli-soup.html