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.
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.
Shabu shabu is a Japanese hot pot, but commonly served in Korea. Shabu-shabu means “swish-swish,” referring to the swishing action when you cook a very thin slice of beef in hot water. It is cooked and eaten at the table.
dried anchovy 10
dried kelp (tashima) 5×5″
1t pepper
thin sliced beef sirloin 1.5 lbs
Chinese cabbage 1/4
mushroom
mugwort
green onion
soy sauce 6T
lemon juice 3T
sugar 1T
ground radish 1T
water 6T
washabi 1T
1. Boil water with dried anchovies and dried tangleweed in a big pot for 30 minutes and make soup.
2. In a big plate, place thin sliced beef, nicely cut Chinese cabbage, mushroom and green onion.
3. Add 3 cups of soup to an electric pot and warm it. If you don’t have an electric pot, you can use any portable cooker to keep the soup warm.
4. Mix soy sauce, lemon juice, sugar, ground turnip, and water and make the sauce.
5. Simply take veggie and beef, swish them around in the hot soup from a few seconds for beef to a few minutes for vegetables.
6. Take them out and eat with sauce. You can serve with rice.
7. Repeat this.
*Shabu Shabu may have originated in the 13th century as a way for Genghis Khan to efficiently feed his soldiers. Mongol troops would have gathered around large pots and cooked together. Thinly sliced meat was used for its short cooking time, which allowed the Mongolian army to conserve its limited supply of fuel.
There are several dishes that Koreans think from China, but only found in Chinese restaurants in Korea. Chili prawn is only of those dishes. A bit spicy, sweet and delicious!
20 Prawns
Potato Starch 2/3 Cup
1 Egg
Onion 1/2
Carrot 1/2
Chinese Chili Oil 3 T
Ketchup 1/2 Cup
Sugar 2 T
1. Peel off and wash prawns.
2. Make batter with starch, egg and water.
3. Add prawns to batter and fries them.
4. Mix Chinese chili oil, ketchup, sugar in the heated pan and cook them.
5. Cook sliced onion and carrot and mix with the sauce.
6. Add 5 and 6 to the prawns and mix them well.
Kimchi jeon is pancake made with Kimchi. If you have kimchi in your fridge and get hungry at night, you can make this kimchi jeon with just flour and egg.
1/2 cup of chopped Kimchi
1/3 Kimchi soup
1 Cup of flour
1 egg
2/3 cup of water
1 tb of salt
1. In a big bowl, mix chopped Kimchi, flour, an egg and salt.
2. Add water and mix them well.
3. Heat the pan, add some oil, scoop the mix and spread the mix over the pan.
4. Cook it until it turns to nice orange color.
