Ingredients:

1 pack soon doo boo (soft tofu)
8 small clams - cleaned, 4 oz pork (or beef) - sliced
1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced
2 green hot chilies - sliced, 2 green onions - sliced
1 egg yolk, 1 tbsp go choogaroo (Korean chili powder)
1 tbsp. vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger
1 tsp. soy sauce, 1/2 tsp sesame oil
1 tsp. sae woo jeot (salted shrimp)
3 cups water
(*It is in a tube, different from square package soft tofu in a Korean super market.)
(**Salt can be used.)

Procedure:

Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic. In a pot, add vegetable oil and saute pork. Add go choo ga roo (Korean chili powder), keep stir. Add water and kimchi, bring to a boil. Scoop in soon doo boo with a spoon. Reduce heat, add sae woo jeot (salted shrimp). Add chillies, green onions and clams. Cook for a minute or so. Finish with egg york in the center and a dash of sesame oil. Serve with rice.

Ingredients:

1 oz mi yeok (dried seaweed)
4 oz beef
1/2 tsp soy sauce
1/2 tsp sesame oil
salt

Procedure:

Rehydrate dried seaweed in water for 30 minutes. Cut into 2-3 inches.In a pot, add sesame oil, saute beef with soy sauce. Add water and seaweed, bring to a boil. Cover to simmer.
Cook for about 30 minutes until seaweed release the flavor and soup gets milky.

Ingredients:

300 grams duk (for duk bok gi)
100 grams onion or green onion
100 grams carrot
200 grams beef
1-2 tablespoons hot pepper paste(go chu zang)
1 tablespoon sugar
1 tablespoon corn syrup
1 tablespoon soy sauce
1 tablespoon sesame
pepper q.s.
3-4 tablespoons salad oil
sesame oil q.s.

Procedure:

Cut duk into 6cm and beef and vegetables into 1cm x 5cm size. In heated pan, roast duk with hot salad oil,place it apart. (If duk is solid, parboil it in hot water to make soft.) Roast beef with salad oil and place apart. Roast vegetables slightly and place apart. Boil soy sauce and hot pepper paste ,sugar,corn syrup in hot salad oil. Put 2,3,4 in 5 when it’s boiling, and mix with sesame oil. To serve, spread the sesame on it.

Ingredients:

2 large cabbages used in making Kimchi (buy the firmer cabbages, which can be almost 5 pounds in weight each)
1/3 of a cup rock
2 cups of water
3 tbs. regular salt
2/3 cup ground red pepper (must be a Korean brand)
1/2 cup grounded Asian pears
1/2 cup grounded onions
6 tbs. of finely chopped garlic
1 tbs. of finely chopped ginger
2-3 tbs. salt
1 tsp. sugar
1/2 cup eck jut (loosely translated - fish juice, available in Korean grocery stores)
2 cups, white radish (chopped into thin horizontal strands, about 6 inches in length)
1 cup green onions (4cm in length)

Procedure:

Add the rock salt to the water from part A and add the cabbages. On warm weather (at least 15 degrees Celsius) let it sit for 6 hours, on colder days (anything less than 10 degrees) let it sit for at least 8 hours. Separately mix the ingredients from part C. Then add in the ingredients from part D and mix well.Take the salted cabbages and set it on a large strainer so it drips excess water (let it sit for about 30 minutes). Add a little bit of salt in between the cabbage leaves. Then add the mixture from part C and D by liberally placing it in between each of the cabbage leaves. Take the outermost leaf of the cabbage and wrap it around the entire cabbage, making a neat little packages. After you have added all the mixture to the cabbages, place it in tupperware or a large jar and place it in a cool place. If you want it to ferment longer, let it sit out. But if you prefer the taste of just made kimchi, leave it in the refrigerator. When you’re ready to eat it, cut it into slices.

Ingredients:

2 small chicken ( 2 Cornish hen or 1 regular size chicken)
1 yam - sliced thinly, 3 green onions - sliced
1 onion - sliced, 1/4 cabbage - chop into bite size
1/2 carrot, thinly sliced
2 oz garaeddeok (plain rice cake, oval or tubular shape)

Yang nyeom jang:
4 tablespoons gochoojang (Korean chili paste)
2 tablespoons gochoogaroo (Korean chili powder)
1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon sesame oil
1 tablespoon sugar, 1 teaspoon honey, 1/2 teaspoon

Procedure:

Wash, drain, and cut up chicken into pieces. To cook evenly, give some slits. Since we cook the chicken with vegetables at the same time, I find small chicken pieces work better. Mix ingredients of yang nyeomjang (spice mix). Marinate chicken briefly (5-10 minutes). Place one layer of the chicken on a big shallow pan, add vegetables. Put on a table top grill on a high heat, cook for about 10 minutes with stir. Reduce heat to low. Usually vegetables done first, so start eating those. The flesh of chicken will get opaque when it’s done.

Ingredients:

1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced
2 green onions, slice in a bias
1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped
2 tbsp gochoojang (Korean chili paste)
1 tbsp gochoogaroo (Korean chili powder)
2 tbsp minced garlic, 1 tsp soy sauce
3 cups water, salt, pepper

Procedure:

Put a pot on the stove, turn the heat on. Add pork belly, saute for a minute or so. Add go choo jang (Korean chili paste) and cook until meat becomes white. Pour the water, add kim chee. Bring to a boil, reduce to simmer. Add soy sauce, go choo ga roo (Korean chili powder), and garlic. Cook for 20-30 minutes. Add chilies, green oinons, salt and pepper. Cook for another minute. Serve with rice.

Ingredients:

2 medium squids or 3-4 squid stakes, cut into strips
4 tbsp goochoojang (Korean chili paste)
2 tbsp sugar, 1 tbsp minced garlic,
1 tsp sesame oil, 1 tsp sesame seeds
2-3 hot chilies
1/2 onion, cut into bite size
3-4 shitki mushrooms, rehydrated, squeezed, cut in half

Procedure:

Prepare squids. Marinade in goo choo jang (Korean chili paste), sugar, minced garlic, sesame oil and sesame seeds for 30 minutes. At the last minute, add mushrooms, chilies and onion. In a frying-pan, add a bit of oil, grill the squids. Try to grill on a relatively high heat so the squid does not release the moisture. Serve with rice.

Ingredients:

1-1 1/2 lbs. firm tofu
1/2 cup Soy sauce
5 to 6 tbsp. sugar or sweetener
2 tsp. Dry mustard
4 cloves garlic or 1/2 tsp. Garlic powder
2 tsp. Onion powder
a little water

Procedure:

Cut tofu in strips 1/2 inch thick and marinate for at least 2 hours, then fry and garnish with vegetables of your choice. I like to cut tofu in squares and throw in a vegetable stir-fry.

Ingredients:

400 grams beef (thinly cut to 0.3 cm. thick)

100 grams Asian pears

2 stalks green onions

1/2 onion

4 tablespoon soy sauce

1 tablespoon sugar

2 tablespoons green onions , finely chopped

1 tablespoon garlic, finely chopped

1 tablespoon sesame seeds

1 tablespoon sesame oil

A pinch of black pepper

Procedure:
Grind the Asian pears and the onions together. Then mix it well with the beef and leave it for about 10 minutes. Add all the ingredients from number 2 and mix it to the beef. Mix it very well and then leave it to marinate for about 20-30 minutes. Chop the two stalks of green onion and cook it on a pan with the beef. The beef should be cooked flat, and separately by strip.

Ingredients:

2 lbs. beef sirloin, lean
4 tbsp. light soy sauce
2 tbsp. water
2 tbsp. scallion; minced
1 garlic clove; minced
3 tbsp. soy sauce, dark
1 tbsp. Sesame oil
1 tsp. black bean paste
1 tbsp. sugar
1/4 tsp. pepper
1/2 tsp. ginger; freshly grated
1 1/2 tsp. sugar
1 tbsp. sesame seed, toasted
1 tbsp. oil

Bulgogi sauce:

Tabasco; to taste

salt; to taste
1 garlic clove; crushed
1 tsp. sesame seed, toasted
1 tsp. scallion; minced
1 tbsp.Oil

Toasted Sesame Seeds:

Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle.

Procedure:

Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce and serve immediately with white rice.