Samgyopsal

January 31st, 2009 at 11:53pm

Samgyopsal is thick, fatty slices of pork belly meat (similar to bacon). The meat is not marinated or seasoned, and cooked at the diner’s table on gas or charcoal grills. It doesn’t require much preparation. Just get Samgyopsal meat and lettuce. You can easily Samgyopsal at any Korean grocery stores.
Samgyopsal
Ssamjang
Lettuce

1. Cook Samgyopsal on a grill
2. Eat with lettuce and Ssamjang
3. You can serve with rice and soup

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Kimbab – Korean Sushi Roll

November 17th, 2008 at 9:53pm

Kimbab is a popular Korean fast food made from steamed white rice and various ingredients, rolled in laver and served cold in bite-size slices. Kimbab is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji(pickled radish or kimchi).
5 roasted sea laver sheets (nori in Japanese)
2 eggs
1 carrot
yellow pickled radish
ham (or sausage)
1 cucumber
salt
sesame oil
cooked rice

1. Whip eggs well. Fry the egg in a pan and make the egg stick by rolling it.
2. Cut carrot and cucumber into long thin strips. Cook carrot strips on a skillet with oil. Soak cucumber in salt and vinegar water for 20 minutes.
3. Cut ham or sausage into long thin strips and cook them in a pan.
4. Cut yellow radish into long thin strips.
5. Add 1T of sesame oil and 2 sprinkles of salt to the rice and mix them well.
6. Place a sheet of sea laver over a bamboo mat. Spread rice thinly, but covering well, up to 2/3 of the sea laver. (leave 1/3 of the space.) Place strips (carrot, cucumber, egg, yellow pickled radish..) in the middle of the spread rice, and place other things within 1/3 of the length of laver.
7. Roll sea laver with the mat firmly. If laver edge is not sticking on the surface, apply water lightly at the edge of sea laver with finger.
8. Brush the rolls with sesame oil.
9. With a sharp knife, slice roll into 1/2 inch thick kimbab pieces and serve them.

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Cucumber Cold Soup (Naeng Guk)

July 13th, 2008 at 9:14pm

Summer in Korea is very hot and humid. There are many cold soups and cold dishes are popular to cool down summer heat. Cucumber cold soup (Cucumber Naeng Guk) is one of my favorite summer soup. Here is how I make it.

Cucumber 1
Salt 1/2 T
Sugar 1T
Minced Garlic 1/2 T
Sliced Red Pepper 1

For Soup
Cold Water 2 Cups
Sugar 2T
Salt 1t
Vinegar 1T
Soy Sauce 1T

1. Slice a cucumber, add salt and sugar to it. Mix them well and leave them for 10 minutes.
2. Add minced garlic to the cucumber and sprinkle sliced red pepper.
3. Make soup with 2 cups of cold water, 2 table spoons of sugar, 1 tea spoon of salt, 1 table spoon of vinegar, and 1 table spoon of soy sauce.
4. Keep the cucumber and the soup in the refrigerator until you serve.
5. When you serve, add the soup to the cucumber and add some ice.

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Ssam-Jang

July 7th, 2008 at 10:37pm

Ssamjang is a thick, spicy paste used in Korean cuisine, where it complements meat dishes such as galbi and samgyeopsal. The name derives from the words jang (meaning “paste” or “thick sauce”) and ssam (meaning “food wrapped in a leaf”), hence “sauce for food wrapped in a leaf.”

Bean Paste 3T
Red pepper paste 1/2 T
Minced garlic 1t
Sesame oil 1 T
Chopped green onion 1t

Mix all the ingredients and serve with lettuce.

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Bean Sprout Salad (Kongnamul Muchim)

July 6th, 2008 at 9:25pm

Bean sprout salad is very popular side dish. Bean sprouts have nutrient value similar to asparagus and mushroom, which contain high quantities of Vitamin A.
Bean sprouts 1/2 lbs
Salt 1t
Chopped green onion 2t
Minced garlic 1t
Sesame oil 1t
Korean chili powder 1t

1. Boil water in a pot
2. Add bean sprouts in the pot and cook for 5 minutes (cover the pot while cooking)
3. Take bean sprouts out from the pot and cool them down a bit.
4. Add salt, green onion, garlic, sesame oil, and chilly powder to bean sprouts and mix them well.