Ingredients:

2 1/2 pounds chicken drumsticks
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
1/4 cup water
1/2 cup soy sauce
2 tablespoons white sugar
3 tablespoons hot pepper paste

Procedure:

In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

Ingredients:

4 eggs, beaten, fried and cut into thin strips
1/2 pound lean beef, pork or chicken, cut into thin strips
1 teaspoon sesame oil
1 carrot, cut into thin strips
1/2 cup spinach, cooked
10 full-sized sheets of laver
2 cups rice, cooked

Procedure:

Beat eggs and lightly fry in pan, just enough so both sides are a bright yellow. Cut the fried egg in strips and set aside. Stir-fry meat and vegetables with sesame oil, then set aside. Place a sheet of laver on the bamboo roll mat, and have your vegetables and meat ready in separate dishes. Make sure rice is cool, and spread a thin layer on laver. Layer with strips of beef, carrot, egg, and pieces of spinach. Carefully roll it up, and seal the roll by moistening the outer edge of the laver sheet with a dab of water. Dip a knife into some water, and gently cut the roll into one-inch slices. Stack the Kimbab slices on a dish and serve with some soy sauce on the side.

Ingredients:

5 oz lean beef
A: 2 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. sugar
1/2 cooking wine.
crushed garlic
roasted sesame seeds
finely chopped green onion
1 3/4 oz. bean threads
1 green onion
4 dried mushrooms,soaked in water
1 oz. carrot
1/3 oz. dried cloud ear mushrooms, soaked in water.
1 green pepper
2/3 tsp. salad oil
salt and pepper.

B: 1 tsp. roasted sesame seeds
2/3 tsp. soy sauce
1/2 tsp. sugar
1/3 tsp. sesame oil
1/3 tsp.crushed garlic
1/3 tsp.pepper
1/3 tsp. monosodium glutamate

Procedure:

In salted boiling water, cooked bean threads 3- 4 minutes until transparent. Drain and cut into 2 1/2 inch length. Cut beef and make it into strips. Combine A and add beef to marinate. Slice green onion diagonally. Cut mushrooms into strips. Cut ear mushrooms into bite size pieces. Cut carrot and green pepper into the strips. Heat salad oil and add green onion. Cook briefly and seas on with salt and pepper. In the same manner cook all vegetables. Heat salad oil and cook beef strips. Combine B. Add bean threads and mix well. Add vegetables and beef. Mix and serve it.

Ingredients:

1 lb. beef flank steak
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sesame seeds
1/8 tsp. pepper
2 1/2 tbsp. green onion tops [sliced]
1 1/2 tbsp. sugar
1 tbsp. rice vinegar
1 1/2 tsp. garlic [minced]

Procedure:

Slice the flank steak across the grain into 1/8″ slices, and place in a 1« qt. casserole… Add
the remaining ingredients, 1 by 1, to the casserole, and using your fingers, mix the preparation gently but thoroughly. Cover and refrigerate 12 to 24 hours mixing occasionally. Remove from the refrigerator at least 1 hour before cooking and replace the lid with waxed paper (this will hold the heat but release the steam), and microwave on high for 6 minutes stirring after half the time or until the meat is no longer pink. Drain the beef before cooking (reserving the marinade), being careful not to squeeze the juices from the meat, and barbecue the strips on a hot grill for 25 to 40 sec. per side or until they are no longer pink. (Slices should not touch each other). Serve hot, over hot cooked rice with the remaining marinade warmed and spooned over rice as well.

Ingredients:

1 lb. beef
4 tbsp. sugar
2 tbsp. sesame oil
6 tbsp. soy sauce
few grains black pepper
1 green onion; chopped w/tops
1 clove garlic; chopped
4 tbsp. prepared sesame seed
1 tbsp. flour

Procedure:

Cut beef into thin, 3-inch squares. Add sugar and; oil & mix well. Combine soy sauce, pepper, chopped onion, garlic, sesame seed and; flour. Add to meat, mix well and; marinate overnight in refrigerator. Broil meat over charcoal fire or cook under broiler or fry in small amount of oil until tender. If frying, cover tightly after all pieces are well-browned. Add small amount of water and; steam until tender. To prepare sesame seed: Put seed in heavy skillet and; brown slowly, stirring constantly. When seeds are brown and; rounded, remove at once from heat and; skillet. Add salt and; mash the seeds in small bowl until pulverized. May crush between 2 sheets of waxed paper with rolling pin.

Ingredients:

1 small chicken (Cornish hen)
3-4 roots insam (jinseng)*
4-5 bam (chestnut)*
6-7 daechoo (jujube)*
1/3 cup sweet rice*, washed and drained
8 cloves garlic, peeled
1/4 inch piece ginger, peeled
salt, pepper

Procedure:

Clean the chicken inside and out. Trim any visible fat as much as possible. Wash rice, jinseng, chestnut and dae choo (Chinese date). Stuff inside the chicken with rice and seal. In a pot, add chicken, jinseng, Chinese date, chestnut, garlic and ginger. Pour water to cover the chicken. Bring to a boil and turn down to simmer. Cook about 2-3 hours until the bones fall apart. Skim out the fat on top occasionally. Serve with salt and pepper.

Ingredients:

6 dried wood ear fungus, soaked in hot water for 30 minutes
150 grams (5-oz )young, fresh spinach leaves
2 Chinese leaves
3 fresh shiitake or oyster mushrooms, thinly sliced
4 spring onions, thickly sliced diagonally
1 small courgette, cut into fine strips
1 carrot, cut into fine strips
3 tablespoons vegetable oil
1 tablespoon sesame oil
3 cloves garlic, crushed, finely chopped
2 small fresh red chillies, seeded and cut into fine strips
200 grams (7-oz) bean thread noodles, soaked in hot water for 5 minutes and drained
1 tablespoon Japanese soy sauce
1 teaspoon granulated sugar
salt

Procedure:

Drain the wood ear fungus, and cut out the stems. Thinly sliced. Add the spinach to a pan of boiling water. Cover and boil for 2 minutes, then drain and rinse under cold water. Drain and squeeze out excess water. Separate the leaves. Discard the curly outer part of the Chinese leaves. Cut the V-shaped core of the leaves into fine strips. Combine the spinach, wood ear fungus and shiitake mushrooms, spring onions, courgettes, carrot and Chinese leaves. Heat the oils in a deep skillet. Add the garlic and chillies, and stir-fry for 10 seconds. Add the mixed vegetables and stir-fry for 3 to 4 minutes until the vegetables are tender, but crisp. Turn the heat to low and stir in the noodles, soy sauce, sugar and salt. Cook for 2 minutes and serve immediately.

Ingredients:

10 oz. fresh small flat-leaf -spinach
2 tbsp. soy sauce
1 tsp. sugar
1 1/2 tsp. crushed sesame seeds
1 tbsp. sesame oil
1 tbsp. Minced scallion
1 tsp. vinegar (optional)
salt
red pepper threads -(optional)

Procedure:

Both hot and cold vegetables are important in the Korean diet. Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Makes 2 servings.

Ingredients:

4 small cucumbers
5 1/4 oz. lean beef
1 tsp. salt
1 tbsp. salad oil

Mixture A
1/4 ts Crushed garlic
Salt and pepper

Mixture B
1 tb Finely chopped green onion
1 t Roasted sesame seeds
1 t Sesame oil
1/2 ts Soy sauce
1/2 ts Ground chili pepper
1/4 ts Salt
Chili pepper — shredded

Procedure:

Cut off both ends of cucumbers and slice thinly. In a bowl place the cucumbers and sprinkle with 1 teaspoon salt; let stand 5-10 minutes. When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water. Cut beef into julienne strips. Heat salad oil. Quickly stir-fry beef over high heat and season with Mixture A. Add cucumber slices and stir-fry briefly. Season with Mixture B. Transfer to serving plate and garnish with shredded chili pepper.

Ingredients:
1/2 lb. finely ground beef or pork
1/2 lb. cellophane noodles
1/2 bunch spinach (about 1 1/2 cup when cooked)
10 mushrooms, fresh or dried
1/2-1 onion chopped
1-2 carrots, shredded or finely slivered
1 tablespoon sesame seed
2 tablespoons sesame oil
1/4 cup soy sauce
2-4 tablespoons sugar
1/2 teaspoon MSG (optional)
2 cloves garlic, crushed & finely chopped
Salt and pepper to taste
Cooking oil

Procedure:

Fry meat in small amount of cooking oil until done and set aside. Cook noodles in boiling water, test for tenderness. They should be soft but firm. Rinse noodles in cold water when done. Cut noodles to 3 or 4 inch lengths. Cook spinach in boiling water, drain, rinse in cold water and drain again. Cut into bite size pieces and set aside. If dried mushrooms are used, wash well and soak in warm water for 15 minutes. If fresh, wash well. Chop mushrooms into small pieces. Over medium heat in wok or fry pan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender. Add meat, noodles, spinach and more oil if needed to prevent sticking. Stir and cook, adding sesame seeds, sesame oil,soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste. Heat just long enough to heat ingredients and blend flavors. Makes 6 servings.