Ingredients:

560 grams (sirloin) sliced beef
22 leaves of perilla
22 leaves lettuces
22 sheets rice paper
1 cucumber
1/2 a medium carrot
a dash of olive oil
1 tablespoon sesame oil

For marinade sauce: (mix these in a bowl).
5 tablespoons soy sauce
2 1/2 tablespoons dark brown sugar
1 1/2 tablespoons refined rice wine
2 tablespoons grated onion
4 tablespoons grated pear
1 tablespoon minced garlic
1/4 teaspoon ginger powder
3 sprinkles pepper

Dipping sauce: Sweet Ssamjang sauce (mix these well in a bowl)

1 tablespoon soybean paste (Doenjang)
1/3 tablespoon gochujang
1 tablespoon honey
2 tablespoon water
1 teaspoon minced garlic
2 teaspoon minced green chili (not spicy)
2 teaspoon sesame oil
1/2 teaspoon parched sesame seed

Procedure:

Rinse the beef in cold water a couple of times to get rid of the blood. Add the marinade sauce to the meat and leave it for 1 hour at room temperature. In 1 hour, add the sesame oil and stir it well. Rinse the leaves. Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).

Cooking the meat: Preheat the wok for 10 seconds on a high heat. Add a dash of olive oil. Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)

Making the wraps: Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet). Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top. Fold it well and make a wrap. Repeat steps 1 to 3 for the rest. Serve it with the dipping sauce. Enjoy your meal.

Vinegar and red pepper flakes add tangy snap to this cucumber, carrot, green onion, and sesame seed salad. It goes beautifully with Bulgogi (Korean barbequed beef).

Ingredients:

1/4 cup white vinegar
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
1/2 green onion, sliced
1/2 carrot, julienned

Procedure:

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes. Makes 2 servings.

Ingredients:

2 1/2 cups soy sauce
1 bunch green onions, chopped
4 tablespoons toasted sesame seeds
1/2 tablespoon sesame oil
1 (12 fluid ounce) can or bottle beer
2 pounds thinly sliced beef chuck roast
1 cup uncooked long grain rice
2 cups water
1 tablespoon Vegetable oil
1 head lettuce leaves - rinsed and dried

Procedure:

In a medium bowl, mix together the soy sauce, green onion, sesame seeds, beer and sesame oil. Place meat in the marinade, cover, and refrigerate overnight for best results. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender. Meanwhile, heat oil in a large skillet over medium heat. Fry beef strips for about 5 minutes on each side, or to your desired doneness. Serve beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. No silverware needed. Makes 4 servings.

Ingredients:

2 cups all-purpose flour
2 eggs
4 cups water
1/2 teaspoon salt
1 shallot, chopped
1 green onion, chopped
1/2 cup minced crabmeat
1/2 cup chopped cooked pork
1/2 cup diced firm tofu
1 cup bean sprouts
1 cup frozen mixed vegetables, thawed
1/2 cup shredded cabbage
4 teaspoons canola oil
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 chili pepper, chopped (optional)

Procedure:

In a large bowl, mix together the flour, eggs, water and salt. It will be very watery, as the pizza is like a crepe. Stir in the crabmeat, pork, tofu, bean sprouts, mixed vegetables, and cabbage until well blended. Heat some of the oil in a large skillet over medium heat. Your pizzas will be the size of your skillet. Spoon in enough of the vegetable batter to cover the bottom of the pan. Cook for about 8 minutes, or until the underside is golden brown. Flip, and cook until browned on the other side, about 3 minutes. The edges should be crispy. Repeat with remaining batter. Serve pizzas with dipping sauce. To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chili pepper in a sealable container. Seal, and shake until well blended. Shake again just before serving.

Ingredients:

1/2 cup flour
2 eggs, beaten
1 tablespoon oil
2 large zucchinis, cut into 1/4-inch slices
3 tablespoons soy sauce
3 tablespoons vinegar (optional)
1/4 teaspoon of sesame seeds

Procedure:

Place the flour in a bowl, and the beaten eggs in a shallow bowl. Heat oil in a large non-stick skillet over medium-high heat. Coat each zucchini slice with flour, then with the beaten egg mixture, and fry in pan for 5 minutes or until both sides are golden. Fill the pan just enough so you have space to flip them over. Repeat as necessary. Make dipping sauce with soy sauce and vinegar with sesame seeds, or soy sauce with sesame seeds only.
Serve hot or cold with dipping sauce on the side. Makes 4 servings.

Ingredients:

300 grams cooked noodles (thick in size and chewy)
50 grams pork
1/2 of a whole onion
50 grams potatoes
30 grams zucchini
3 tbs. ja-jang sauce  (available in all Korean grocery stores)
3 tbs. cooking oil
1 tbs. corn starch
1/2 cup water or broth)
ginger, black pepper, sesame oil

Procedure:

Cook the noodles in boiling water and rinse them off with cold water. Cut the onions, zucchini and potatoes into pieces, approximately 0.5 cm in length. Also cut the pork in the same fashion (0.5 cm in length). Slowly stir the ja-jang sauce in cooking oil at a simmer. (The cooking oil should shrink the ja-jang sauce in half in content.) Mix the corn starch with water. (1 Tbs of corn starch to 2 Tbs of water is fine). Cover the frying pan with oil and cook the pork with chopped ginger until the pork is completely cooked. Then add in the chopped vegetables and stir-fry some more. Then add one cup of water and let it come to a boil. Add in the corn starch/water mix and let it come to a boil. Place noodles on a bowl and pour the ja-jang sauce over the noodles.

Ingredients:

2 cups of Korean rice (American long grain can be used instead)
4 tablespoon of sesame oil
1 handful of sesame seeds (golden roasted)
3 tablespoon of light soy sauce
eggs (preferably large)
200 grams meat (beef is preferred but chicken or pork is fine too)
2 courgettes (cucumber can be used too)
2 peppers (capsicum)
1 large carrot (julienned into strips)
6 - 8 pieces of Chinese mushrooms
50 grams bean sprouts
4 tablespoon of gochujang (hot pepper paste)
1 handful of dried Shrimps
4 large bowls

Procedure:

The Perfect Rice
Wash the rice. Place rice into rice cooker and fill with water to required amount for cooking.
Cook the rice. Ready to add to individual bowls.

The Perfect meat
Slice meat (6) into bite-sized strips. Marinate meat in a bowl with 1.5 tablespoon of soy sauce and 1 tablespoon of sesame oil. Stir fry the meat until cook. Ready to add to individual bowls.

The Perfect Vegetable Mix
Slice courgettes into strips. Slice Chinese mushrooms into strips (Remember to soak it till soft before slicing). Mix courgettes , mushrooms, peppers and bean sprouts in a bowl. Add 1.5 tablespoon of soy sauce and 1 tablespoon of sesame oil and mix well. Stir fry until vegetable mix is well cooked. Ready to add to individual bowl.

The Perfect Shrimp
Soak shrimps (13) in water for about 15 minutes. Pound or dice shrimps until fine. Stir fry shrimps until golden brown. Ready to add to individual bowl.

The Perfect Egg
Fry egg (sunny side up) in a flat pan with enough hot oil. The yolk is best left liquid inside for better flavor.

The Perfect Condiment
Mix the Gochujang (12) with a tablespoon of warm water. Some recommend sprinkling a little sugar inside but i deem otherwise.

The Perfect Bibimbap
Fill bowl with desired amount of rice and center it. Add the perfect egg on top of the rice.
Fill one-third of the sides with the perfect meat. Fill one-third of the sides with the perfect vegetable mix. Fill the remainder with the carrot strips. Sprinkle desired amount of roasted sesame seeds and perfect shrimps all over. Ready to serve with the Gochujang (add desired amount).

Ingredients:

2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)

Procedure:

In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

Ingredients:

4 eggs, beaten, fried and cut in strips
1/2 pound of beef
2 onions, thinly sliced
9 medium green onions, cut in strips
a handful of shiitake mushrooms, cut in strips
2 large carrots, cut in strips
3 tablespoons of soy sauce
1 tablespoon of sugar
2 tablespoons of sesame oil
1/3 pound of glass noodles
1 cup spinach, cooked
salt and pepper to taste

Procedure:

Beat eggs and lightly fry in pan, just enough so both sides are a bright yellow. Then cut the fried egg in strips. Cut your meat, onions, green onions, mushrooms, and carrots into thin strips. Stir-fry cut meat, vegetables, and mushrooms, and season with soy sauce, sesame oil, sugar, salt, and pepper. Cook glass noodles in boiling water with some soy sauce until the noodles are soft. Then rinse in cold water. Combine all the ingredients in a pan, including the cooked spinach. Pile noodle mixture on the plate, top it off with fried egg strips and serve either hot or cold.

Ingredients:

1 one-ounce package dried brown seaweed, cut into two-inch strips
1/4 pound lean beef, chopped
3 cloves garlic, finely chopped
1 teaspoon salt
2 teaspoons sesame oil
1/2 teaspoon ground black pepper

Procedure:

Wash and soak the seaweed in cold water to cover for 20 minutes. Drain. Cut the seaweed and set aside. Heat sesame oil in large pot over medium-high heat. Add beef, garlic, salt, and pepper. Stir-fry for 5 minutes, or until the meat is brown. Add the seaweed and six cups of water, simmering for 30 minutes or until the seaweed is tender. Season to taste with salt, and serve. Makes 4 servings.