Sesame Leave Kimchi

June 14th, 2010 at 9:58pm

Sesame Leave Kimchi is a good side dish for summer. If you like fresh flavour of sesame leaves, you definitely should try this.
Fresh sesame leaves
Minced garlic 1T
thinly sliced Korean green pepper 1T
Soy sauce 1T
Chili powder 1T
Anchovy sauce 4T (You can get a bottle of anchovy sauce from any Korean grocery store)
Sesame oil1t
Sugar 1t

1. Wash sesame leaves and drain water
2. Mix all the ingredients in a bowl and make a sauce
3. Spread the sauce on a sesame leave
4. Place one leave by one and spread the sauce between.
5. Put them in a container and keep it in the refrigerator for a couple of hours.
7. Serve them with rice.

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Bean Paste Soup (Dwanjang-Kuk)

December 22nd, 2009 at 10:11pm

Bean paste soup is very commonly served soup in Korean dining. Bean paste has protein and spinach has lots of vitamins. So it represents healthy diet of Korean food.
Soup Base Anchovies 5
Korean Bean Paste (Dwanjang) 2 T
Minced Garlic 1t
Spinach

1. Boil 3 cups of water and add anchovy in a pot for 10 minutes and make anchovy soup
2. Take anchovies out of the pot.
3. Add 2 T of Bean Paste in to the soup and boil it for 5 minutes.
4. Add minced garlic and spinach to the soup and boil it for another 3 minutes.

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Cucumber Kimchi

September 24th, 2009 at 8:38pm

Cucumber kimchi is one of favorite summer side dish. You can enjoy fresh cucumber flavour as well as hot & sour kimchi flavour.

3 Cucumbers
1/2 Bundle of Chives
1T Minced Garlic
1t Minced Ginger
1T Chopped Green Onion
2/3 Cup Korean Chili Powder
1t Salt
1T Sugar

1. Cut the cucumbers into 4cm lengths.
2. Slit-cut the cucumber sections lengthwise, leaving about 1cm on end and make 4 slits.
3. Add salt to water and boil water.
4. Put the cucumbers in a bowl and pour hot salty water in it.
5. Drain water after 30 mins.
6. Chop chives into 1cm length.
7. Add minced garlic, minced ginger, chilly powder, sugar, and salt to chives and mix them well.
8. Fill the slit-cut cucumbers with the mix and stack the stuffed cucumbers in a container.
9. Keep the cucumber container outside in a room temperature for a day.
10. Move it to the refrigerator and serve it cold.

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Seafood Pancake

July 28th, 2009 at 10:01pm

Last week, I bought a bag of Korean pancake powder, a bag of frozen seafood, and some green onions and made Korean seafood pancake (Pa Jeon). I didn’t realize that using pancake powder, making Pa Jeon can get so easier.
1 LB of Korean Pancake Powder
1 1/2 LB of water
1/2 LB of frozen seafood mix
Thin sliced green onions
1t salt
Soy sauce with a little bit of vinegar for dipping sauce

1. Make batter with pancake powder and water
2. Add sliced green onions, seafood mix and salt
3. Mix them well
4. Add vegetable oil to the pan and heat it
5. Place batter on the pan and cook it in medium heat
6. Once the edge turns to crispy, flip it and cook it until it thoroughly get cooked.
7. Serve with soy sauce

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Kimchi Noodle

June 4th, 2009 at 9:38pm

Kimchi noodle is one of my favorite summer dish. Feel sweet and sour taste of Kimchi and fresh taste of cucumber!

Kimchi Noodle

1/3 Cup of chopped Kimchi
1t sesame oil, 1T sugar (for Kimchi seasoning)
1/4 Cucumber
1/2 boiled egg
Thin sliced beef 1/3 lbs
1T soy sauce, 1T sugar, 1t sesame oil (to marinate beef)
Thin Korean noodle (So-myon)

1. Add 1T soy sauce, 1T of sugar, and 1t of sesame oil to thin sliced beef and mix well. Leave it in the fridge for 15 minutes.
2. Add 1T of sugar and 1t of sesame oil to chopped Kimchi and mix them well.
3. Thin slice cucumber.
4. Boil water in a pot and cook noodle.
5. Boil water and cook egg.
6. Peel off egg shell and cut an egg in half.
7. Take the noodle out of the pot. Rinse it with cold water a couple of times and drain.
8. Cook marinated beef in a pan.
9. Put noodle in a bowl. Put beef, kimchi, cucumber on the top of the noodle nicely and put the egg.