Korean Recipe Blog

Gol-bang-ee Muchim is a very popular pup food in Korea. It is salad of sea snails with vegetables and thin noodles with Korean chilly sauce. Very hot & spicy!
1 can of Gol Bang Ee (Sea shells)
Cucumber 1/2
Onions 1/2
Green onion 1
Korean thin noodles (for 2)
Sauce
Vinegar 3T
Juice from Gol Bang Ee can 3T
Chili paste 2T
Chili powder 1T
Brown sugar 2T
Soy sauce 1/2T
Minced garlic 1T
Black pepper, sesame seeds and oil little bit

1. Take sea shells (moon shells) out of the can and drain a bit. Slice them in a bite size.
2. Cut green onion into 5 cm strips
3. Slice onion and cucumber.
4. Mix sea shells with the sauce.
5. Cook noodles and cool them down
6. Server noodles on the side.

I don’t think Oyster soup is very common, but my grandma used to make it and I still love it. If you are a seafood lover, you will enjoy Oyster soup. You can feel fresh flavor of oysters.
Oysters 8-10
Radish 1/3
Chopped green onions 2T
Salt 1T
Soy sauce 1t
Pepper 1/5

1. Boil 4 cups of water with sliced radish as shown in the photo for 10 minutes.
2. Add oysters and cook another 5 mins.
3. Add sault, soy sauce, pepper and green onion to the soup and boil 2 more minutes.

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

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.

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.