Potato Pancake – Gamjajun

February 25th, 2008 at 11:25pm

Korean potato pancake (gamjajun) is a good snack for kids and can be served as a side dish for a regular meal. ‘Jun’ in korean means pancake and there are many different kinds of juns.
3 medium potatoes, grated
1/2 tsp salt
Green & red pepper as garnish
2 tsp of oil

1. Peel and grate the potatoes.
2. Remove water out of grated potato.
3. If it sits for too long, the color changes, so cook immediately.
3. Heat a pancake pan and grease it with oil.
4. Put 2T spoon of the grated potato into the pan and flatten it.
5. Place sliced pepper on the flatter potato.
6. Cook until golden brown, then flip and cook until brown spots appear.
7. Serve with soy sauce.

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Kimchi jjigae

February 11th, 2008 at 12:07am

Kimchi jjigae is often cooked in Korean homes using older, more fermented, kimchi, creating a much stronger taste and containing higher amounts of “good” bacteria also found in yogurt.
2t sesame oil
1/2 pound of pork stew meat, cut into cubes or strips
1 package of firm tofu, cut in cubes
2 – 3 cups of fermented kimchi
2t soy sauce
1t sugar
1t chopped green onion

1. Heat the sesame oil in a dutch oven on medium heat, then saute the pork.
2. Add the kimchi and saute for five minutes. If you want really spicy jjigae, add some of the leftover juice from the bottom of the kimchi jar. Pour in enough water to cover the kimchi and pork mixture, plus one inch or so.
3. add tofu, soy sauce and sugar.
4. Boil it for twenty minutes, add green onions, and cook five minutes more.
5. Serve with steamed rice.

*Jjigae (pronounced chee- geh) is a Korean dish similar to a Western stew. A typical jjigae is heavily seasoned with chile pepper and served boiling hot. A Korean meal almost always includes either a jjigae or a soup.

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Korean Seaweed Soup (Miyeok Guk)

February 10th, 2008 at 11:51pm

Seaweed is amazingly effective at stimulating healthy milk production in nursing moms. Seaweed is also an excellent blood cleanser and is believed to support optimal brain function, making it a staple for Korean students, especially the night before an important exam.

1 (1 ounce) package dried seaweed
1/4 pound beef top sirloin, minced
2 teaspoons sesame oil
1 1/2 tablespoons soy sauce
1 teaspoon salt, or to taste
6 cups water
1 teaspoon minced garlic

1. Soak seaweed in water. When soft, drain, and cut into 2 inch pieces.
2. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

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Most Commonly Used Korean Sauces

January 22nd, 2008 at 10:00pm

Most commonly used korean sauces are soy sauce, sesame oil, bean paste and red pepper paste.
bean paste

Bean paste is a concentrated, savory paste made from soybeans–often mixed with a grain such as rice, barley, or wheat–that is fermented with a yeast mold and then combined with salt and water. The mixture is aged from one month to three years. While it is a good source of protein and carbohydrates, miso is, nonetheless, high in sodium and should be consumed sparingly if you are salt-sensitive.

red pepper paste

Red pepper paste “Kochujang” is a Korean traditional fermented soybean-rice-red pepper powder paste. It has been reported that capsaicin in red pepper shows antiobestic effect and thus Red pepper paste “Kochujang” may have antiobestic effect. Commercial Red pepper paste “Kochujang” has rather prepared mainly with fermented wheat flour and grains, and red pepper powder.
Pepper is low in Saturated Fat and Sodium, and very low in Cholesterol. Pepper paste is also a good source of Vitamin C, Niacin, Vitamin B6, Iron and Potassium, and a very good source of Vitamin A and Riboflavin.

soy sauce

Korean soy sauce, or Joseon ganjang is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of Joseon ganjang has been somewhat superseded cheaper factory-made Japanese style soy sauce, called waeganjang. However, many Koreans continued to use the soy sauce native to their culture.

sesame oil

Sesame oil is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. It is often used in South Indian and Southeast Asian cuisine as a flavor enhancer, e.g. adding it to instant noodles.

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HyeDupBap – Korean Chirashi

January 21st, 2008 at 9:12pm

Hyedupbap means rice covered with sashimi in Korean. Hyedumbap is one of my favorite Korean dishes. It has fresh vegetables, fresh sashimi, sweet and spicy sauce. It is very easy to make. All you need to do is thin-slicing all the ingredients.
Cooked rice 1 bowl
Diced Tuna or Salmon 1/3 Pound
Thin Sliced Lettuce 2 leaves
Thin Sliced Sesame Leave 5 Leaves
Green Pepper 1
Thin Sliced Cucumber 1/4
Thin Sliced Carrot 1/4
Sliced Garlic 1 clove
Red Pepper Paste 1T
Sesame Oil 1t
Sugar 1/2 T
Vinegar 1/2T
Fried Sesame Seeds 1T

1. On the top of rice, place thin sliced lettuce, sesame leaves, carrot, garlic and green pepper nicely.
2. Add diced tuna or salmon to 1.
3. Make the sauce by mixing red pepper paste, sesame oil, sugar, and vinegar.
4. Serve the sauce in a small sauce dish or put it on the top of fish.
5. Add sesame seeds on the very top.

sashimi race bowl