Traditional Korean Kitchen

The traditional Korean kitchen features wood fires, but modern times have brought gas and electric stoves. Most of the cooking is quite simple. A good heavy frying pan, a wok and some saucepans or flameproof casseroles will see you through many of the Korean dishes. The only other unusual vessel you need is the traditional pot used in 'steamboat' or "firekettle" meals if you want to serve Sin Sul Lo in true Korean fashion. This pot has a central chimney surrounded by a moat, which holds the food. It cooks and keeps hot at the tables because the chimney is filled with glowing coals. Get the coals ready an hour or more beforehand in an outdoor barbecue, an hibachi or a metal bucket so they will be well alighted and glowing when needed.

The food can be arranged in the pot well ahead of serving time and the whole pot placed in the refrigerator. Just before starting the meal, the moat is filled with boiling stock, the cover put on the pot to ensure particles of coal don't fall into the food, and the coals or briquettes (which should be alight and glowing) are transferred to the chimney with tongs. To protect the table, put the pot on a heavy metal tray and put the tray on a thick wooden board. After the broth has simmered for a while, and the contents of the pot are heated through, guests pick out food with chopsticks and eat it with rice and a dipping sauce. At the end of the meal, the stock is served as soup.

These pots are usually sold at Chinese stores. While some models in polished and ornate brass are quite expensive, the modest anodized aluminum versions are cheap and work just as well. In Korea, the pots are either individual-size silver ones, or larger stainless steel versions. Of course you can always substitute an electric frying pan or deep fryer or wok, three quarters filled with stock; or use any fairly deep pan on an efficient table burner.

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Serving and Eating a Korean Meal

Silver will discolor whenever it comes into contact with any poison, as such they are considered a safer way to eat in Korea. As such, using a silver chopsticks and spoons have been used extensively in Korean meal .A proper meal setting will also have silver bowls for rice and soup. Pricey, but the silver cutlery is often a natural part of a bride's dowry. Daily settings are of brass or china. These days stainless steel is much more preferred than brass since it doesn't need the polishing which brass does.

Food is served and consumed from bowls, not plates. Things are all placed on the table immediately - rice, soup, fish, chicken, beef, hot sauces, sweet and sour sauces, vegetables cooked in numerous methods and kimchi of assorted kinds. There are many types of kimchi, some prepared by having dried shrimps or salted fish, and complex versions which includes uncommon fruits and veggies. A few are quite strong while some can be mild.

The meal doesn't conclude with sweets. At times fresh fruits are offered, however it's not the daily pattern of eating. Korean fruits consist of apples, Korean pears (not the same as the varieties we all know), oranges, grapes, cherries, plums and persimmons.

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Recipes of Korea

(Korean Recipes)

Rice is commonly served at each meal in Korea. Frequently it is served as porridge, particularly for elderly people and kids in the morning as breakfast. In the rest of the other meals, steamed white rice, prepared with the absorption method, will be consumed alongside the soups, meats, seafood, veggies and, needless to say, the authentic kimchi. Rice is actually of such great significance that each meals are generally referred to as comprising rice and panch'an, which is an expression that includes other things that are served together with rice.

Occasionally the rice will be mixed with some other grains like barley as well as beans. Among the many beans chosen are dried lima beans, azuki beans or also known as red beans and soy beans, or soybean products like bean paste, bean curd and soy sauce.

The country of Korea comes with an abundance of fish together with other seafoods, and quite often the fish is actually blended in astonishing methods with meat or poultry. Similar to the Japanese, Koreans frequently use seaweed, particularly the dried layer seaweed generally known as nori by the Japanese as well as kim by the Koreans. Seaweed is eaten as a relish.

In Korea, beef is definitely a favorite meat compared to the other meats. Chicken and pork will also be cooked, but mutton is never eaten. Koreans usually don't cooktheir beef in one big piece.They will usually be sliced thinly into small bite sizes; and occasionally the beef slices are even flattened out further for added thinness. The beef is then kneaded properly using a marinade and kept for several hours in order that it is tenderized and flavored in the process. Although Korean broil the beef or charcoal grill which is known as bulgogi or bulgalbi, daily food preparation consists of simple steaming, boiling, stir frying as well as shallow or deep frying; however baking isn't really among their food preparation methods, because only a handful of Koreans possess ovens in their home. As such it is not popular.

The actual 7 fundamental tastes of Korean food are generally garlic cloves, pepper, ginger, scallions, traditional soy sauce, toasted sesame seeds and the oil. The sesame seeds are usually smashed prior to being included in marinades or combined with other cooked dishes, hence releasing its complete flavor.

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Stir-Fried Beef Mixture Recipe

Ingredients : Serves 5

250 g fillet of beef

1 tablespoon soy sauce

2 teaspoons scallions, chopped finely

1 teaspoon sugar

1 teaspoon garlic, chopped finely

1 teaspoon sesame seeds, toasted and ground

1/4 teaspoon ground black pepper

2 tablespoon sesame oil

60 g glass noodles

125 g white Chinese cabbage cut in thin strips

125 g carrots, cut into matchsticks size

125 g bamboo shoots, sliced finely

125 g onions, sliced finely

2 cucumbers, sliced finely

1 bunch spinach, cooked and shredded

Soy sauce to taste

Sugar to taste

Salt to taste

Pepper to taste

Method :

Cut the beef fillet into paper-thin strips and put in a bowl with the next seven ingredients. Set aside for about 30 minutes while preparing te vegetables. Soak the glass noodles in hot water for 20 minutes, then drain and cut into 10 cm lengths. Stir fry all the ingredients separately until just cooked. Use a large plate to mix together and season to taste with soy sauce, salt, pepper and sugar. Serve hot.

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Stir Fried Beef with Fresh Mushrooms Recipe

Ingredients : Serves 4

250 g lean steak

1 clove garlic, crushed

1/2 teaspoon fresh ginger, grated finely

Salt to taste

250 g fresh mushrooms, thickly sliced

2 tablespoons cooking oil

1/4 cup stock

1 1/2 teaspoons cornflour

1 tablespoon cold water

Method :

Cut the steam across the grain into paper-thin slices. Mix the ginger, salt and garlic with the beef, seasoning it evenly. Heat a wok with oil and stir fry the beef over high heat until color changes. Add the mushrooms and continue frying for another 1 minute. Add the stock, reduce the heat and cover the wok with a lid. Simmer for 2 minutes. Push the beef and mushrooms to the side of the wok. Stir in the cornflour mixed with cold water and keep on stirring until it boils and thickens. Serve immediately with steamed white rice.

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Stir-Fried Cucumbers with Beef Recipe

Ingredients : Serves 4

250 g lean rump

2 green cucumbers

2 teaspoons sesame oil

1 tablespoon light soy sauce

1/2 teaspoon sugar

1/4 teaspoon cayenne pepper

1 tablespoon vegetable oil

2 tablespoons sesame seeds, toasted and crushed

Salt to taste

Method :

To ensure that the beef is firmed enough to be cut into paper-thin slices, freeze it for a short period. The slices should be about 5 cm long and 12 mm wide. Place the sliced beef in a bowl and add the sesame oil, salt, sugar, soy sauce and cayenne pepper. Mix well with the hand for the seasonings to penetrate the meat well. Peel the cucumbers, leaving a thin strip of green skin at intervals for decorative effect. To do that you can use a fork to scrape the form that pattern. Cut in halves lengthways. Remove the seeds and cut crossways into medium-thin slices.

Heat the wok with oil, add the beef and stir fry on high heat for about 1 minute. Add cucumber and toss for another 1 minute. Let the mixture simmer until cucumber is half cooked. It should be tender but still crisp. Garnish with sesame seeds and serve hot with steamed white rice.

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White Radish Salad Recipe

Ingredients : Serves 4

1 cooking apples

2 large white radishes

4 scallions

Juice of half lemon

Dressing

3 tablespoons light soy sauce

1 tablespoon salad oil

2 teaspoons sesame oil

3 tablespoons vinegar

3 teaspoons sugar

Salt to taste

1 tablespoon sesame seeds, toasted and crushed

1 fresh hot red chili, seeded and chopped finely

Method :

Peel the radishes and cut into the size of matchstick strips. Peel the apple and cut into similar strips. Soak in cold water with a good squeeze of lemon juice to prevent discoloration. Slice the scallions very finely, both the green and white parts. Combine all the remaining ingredients and toss with the radish, well-drained apple and scallions. Cover and chill before serving cold.

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Korean Grilled Fish Recipe

Ingredients :

4 firm white fish fillets

3 cloves garlic, chopped finely

3 cm fresh ginger, grated

2 teaspoons Korean chili powder

2 teaspoons sugar

1 1/2 teaspoons soy sayce

1 tablespoon rice vinegar

Method :

Wash the fish fillet and pat dry with paper towels. Place them in a shallow dish. Use a small bowl and combine the ginger, garlic, chili, sugar, soy sauce and vinegar. Mix well and spoon over he fish. Marinate for 15 minutes. Arrange the fish fillet on a foil-lined grill tray and cook under a moderate heat for about 5-6 minutes, or until the fish is cooked through. During the cooking, do not turn the fish. Serve hot with steamed white rice.

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Korean Steamboat Recipe

Ingredients : Serves 5-6

600 g fillet steak

2 onions, peeled and slice

200 g white fish fillets

200 g calf's liver

3 eggs, separated

5 scallions

1 carrot

6-8 cups beef stock

1/2 cup walnuts

1/2 cups pine nuts

Plain flour

Vegetable oil for frying

Sesame seeed sauce

Method :

To cut the steak into paper-thin slices, partially freeze it before cutting. Put the onions and beef into the steamboat pot or also known as sin suil lo pot. SLice the fish into bite-size pieces. Slice liver very thinly into pieces of similar size. Use the pepper and salt to season both the fish and liver. Bean the yolk of 1 egg and dip slices of liver in it, then coat in the plain flour. Heat some vegetable oil in a frying pan and quickly saute the fish pieces and liver until just cooked. Transfer them to the pot on top of the beef and onions.

Beat the remaining 2 egg yolks and make a flat omelet, remove onto a plate to cool. Do the same with the remaining egg whites. On a wooden board cut the yellow and white omelets into strips just long enough to fit across the moat of the steamboat pot. Do the same with the scallions. Slice the carrot thinly and cut into strips of the same size. Arrange these over the beef, fish and liver, then garnish with walnuts and pine nuts. The recipe may be prepared up to this point, covered and refrigerated.

When serving, carefully ladle the boiling stock into the moat without disturbing the arrangement of the food. Replace cover on pot and with tongs put glowing coals into the chimney. Bring to the table and allow soup to simmer for a few minutes and heat the contents of the pot thoroughly. Remove cover and let guests help themselves from the pot with chopsticks. They dip the food in individual bowls of sesame seed sauce before eating. Boiled rice is served with this meal and at the end the stock is served as soup.

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Oxtail Soup Recipe

Ingredients : Serves 6

1.5 kg oxtail, jointed

8 cups water

2 slices fresh ginger

Salt to taste

Sauce

3 tablespoons light soy sauce

1 tablespoon sesame oil

1 tablespoon sesame seeds, toasted and crushed

1/4 teaspoon ground black pepper

3 tablespoons scallions, chopped finely

3 teaspoons garlic, chopped finely

1 teaspoon ginger, chopped finely

Method :

Fill a large pan with the water. Add in the oxtail, ginger and salt. Bring to the boil and then simmer with reduced heat until the meat is tender. Remove any froth and scum that forms on the surface. The simmering will take about 2 hours. However, if you have a pressure cooker, you may use it and reduce the time to just 45 minutes. The liquid should be reduced to about 6 cups. To make the dipping sauce, combine all the other remaining ingredients and serve with the soup for the pieces of oxtail.

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Pork with Spinach Recipe

Ingredients :

1 tablespoon white sesame seeds

400 g spinach

2 cloves garlic, sliced very finely

3 Onion, chopped

1/2 teaspoon Cayenne pepper

300 g pork loin, cut into thick strips

2 tablespoons cooking oil

2 tablespoons sesame oil

2 tablespoons Japanese soy sauce

2 teaspoons sugar

Method :

Heat up a dry pan over moderate heat and toast the sesame seeds for about 3-4 minutes, shaking the pan gently until golden brown. Remove immediately from the pan to prevent burning. Trim the ends of the spinach, chop the leaves and wash to remove all grit. Combine the scallions, garlic, cayenne pepper and pork. Mix well.

Heat the oils using a heavy-based frying pan. Stir fry the pork quickly over very high heat until golden. Break the frying into 3 batches. Remove the meat and set aside. Add sugar, spinach, and soy sauce. Toss lightly. Cover and cook for 2 minutes or until the spinach is just soft. Return the pork to the pan, add the sesame seeds, toss well and serve immediately.

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Potato Noodles with Vegetables Recipe

Ingredients :

300 g dried potato starch noodles

500 g baby bok choy, chopped roughly

5 tablespoons dried black fungus

1/2 cup sesame oil

2 tablespoons cooking oil

4 cloves garlic, chopped finely

4 cm fresh ginger, grated

2 scallions, chopped finely

2 carrots, cut into 4 cm matchstick size

2 scallions, extra, cut into 4 cm length

1/4 cup Japanese soy sauce

2 tablespoons mirin

1 teaspoon sugar

2 tablespoons sesame and seaweed sprinkle

Method :

Bring to boil and large pot of water and cook the noodles for about 5 minutes or until they are translucent. Drain and rinse under cold running water until the noodles are cold to remove any excess starch. Roughly cut the noodles into shorter lengths with a pair of scissors to make them easier eat. Place the black fungus in a bowl and pour in hot water to soak for about 10 minutes.

Heat up a large wok with 1 tablespon of the sesame oil with vegetable oil. Cook the ginger, scallion and garlic for 3 minutes over moderate heat, stirring regularly. Add the carrots and stir-fry another 1 minute. Add in the drained cooled noodles, extra scallions, bok choy, soy sauce, mirin, sugar and remaining sesame oil. Toss well to coat the noodles with the sauce. Cover with a lid and cook over low heat for 2-3 minutes. Sprinkle over with the sesame and seaweed sprinkle and serve hot immediately.

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Rice with Mushrooms Recipe

Ingredients : Serves 6

250 g fresh mushrooms

1 tablespoon vegetable oil

1 tablespoon sesame oil

2 onions, sliced finely

1/2 cup lean steak, shredded finely

500 g short grain rice

3 cups hot water

Salt to taste

2 tablespoons light soy sauce

1/4 teaspoon ground black pepper

2 tablespoons sesame seeds, toasted and ground

Method :

Wipe clean the mushroom before slicing them. Heat a wok with the vegetable oil and sesame oil together. Fry the steak, onions and mushrooms for about 2 minutes. Then add the rice and stir-fry for another minute. Add all the remaining ingredients and bring to the boil. Turn down the heat to ery low, cover tightly with a lid and cook for 20 minutes. Do not open the lid or stir during the cooking. Serve hot with vegetable dishes.

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Skewered Beef and Mushrooms Recipe

Ingredients : Serves 4

250 g round steak

180 g fresh mushrooms

2 tablespoons sesame oil

1 tablespoon soy sauce

3 teaspoons sesame seed, toasted and crushed

1 clove garlic, crushed

1/2 teaspoon sugar

1/2 teaspoon fresh chili, crushed

10 scallions

2 eggs, beaten

Pinch ground pepper

Plain flour for dipping

Cooking oil for frying

Method :

Slice the round steak into strips of 6 mm thick, then cut the strips into 5 cm lengths. Use a bowl to combine the oil, sesame seed, garlic, soy sauce, sugar, chili and pepper. Pour the mixture over the meat in a bowl and leave to marinate while preparing the other ingredients.

Cut the mushrooms into half if they are small, or slice them thickly if large. Wash and trim the scallions until the part where the green leaves start to separate. Then cut the solid part into 5 cm lengths. Use bamboo skewers to thread in an alternate manner a piece of meat, onion and then mushrooms twice. Dip the skewers in flour, and then in the beaten egg. Heat a frying pan with enough oil to cover the base. Oil should be hot but not smoking. Cook the skewers in the pan until crisp and brown. 2-3 minutes on each side. Serve hot with steamed white rice.

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Sesame Seed Sauce Recipe

This sesame seed sauce is best served with cooked or raw vegetables. It may be made and kept for a few days, or longer in the refrigerator.

Ingredients :

1 cup sesame seeds

2 tablespoon sugar

6 tablespoons vinegar

8 tablespoons light soy sauce

Method :

Heat up a dry frying pan over moderate heat and toste the sesame seeds for 5 minutes or until they turned golden color. Stir constantly. Remove immediately from pan once done to prevent burning. Crush the toasted sesame seeds with mortar and pestle. Mix in the suager, soy sauce and vinegar. Store in a clean bottle and serve with hot or cold vegetables. Can also be serve as a sauce for meat dishes.

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Soybean Sprouts Soup Recipe

Ingredients : Serves 6

380 g lean steak

500 g soybean sprouts

1 tablespoon soy sauce

1 tablespoon sesame oil

1/4 teaspoon ground black pepper

2 cloves garlic, crushed

8 cups water

2 scallions (green part only), chopped finely

Method :

Wash and drain the soy bean sprouts. Pinch off the tails and chop roughtly if they are too long. Shred the meat into fine strips. Marinate in the sesame oil, pepper, garlic and soy sauce. Heat a wok and stir fry the steak until it changes color. Add the bean sprouts and water and bring to the boil. Cover with a lid and simmer for 30 minutes. Remove from the heat, add the scallion leaves and cover for 5 minutes. Add salt or more soy sauce if necessary. Serve hot.

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Spareribs Braised with Sesame Sauce Recipe

Ingredients : Serves 4

1.5 kg pork spareribs

1 tablespoon cooking oil

2 tablespoons soy sauce

2 teaspoons sesame oil

3 scallions, chopped finely

2 cloves garlic, crushed

1 teaspoon finely grated fresh ginger

2 tablespoons sugar

2 tablespoons rice wine

1 tablespoon sesame seeds, toasted and ground

1 cup hot water

1 teaspoon cornflour

1 tablespoon cold water

Scallions for garnishing

Method :

Chop the spareribs into short lengths of about 5 cm. Separate them with a sharp cleaver. Heat up a wok with oil and brown the spareribs over high heat. Combine all the other ingredients, except cornflour and cold water and add to the pan. Bring to the boil, cover with a lid and simmer for about 45 minutes. Use a bowl to add the cornflour and cold water. Stir in to the pan and stir constantly over moderate heat until the gravy boils and thickens. Dish up and garnish with the scallions. Serve hot with white rice.

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Spareribs with Sesame Seeds Recipe

Ingredients :

1 kg pork spareribs

2 tablespoon white sesame seeds

2 tablespoons cooking oil

2 scallions, chopped finely

4 cm fresh ginger, grated

4 cloves garlic, chopped finely

2 tablespoons caster sugar

2 tablespoons sake

1 tablespoon soy sauce

2 teaspoons sesame oil

1 1/2 cups hot water

2 teaspoons cornflour

Method :

Cut the spareribs into 3 cm pieces and trim of excess fat, and set aside. Heat up a dry pan and toast the sesame seeds over moderate heat for 3-4 minutes, shaking the pan gently until the color turns golden. Remove immediate from the pan to prevent burning. Use a mortar and pestle to crush the toasted sesame seeds. Heat a heavy-based frying pan with oil and brown the spareribs over high heat. Turn regularly and cook until the meat turned dark golden brown. Drain any excess oil from the pan. Add half the toasted and crushed sesame seeds, scallions, ginger, sugar, garlic, sake, soy sauce, sesame oil and water. Stir well to coate the ribs evenly. Bring to the boil over moderate heat, then cover with a lid and simmer for about an hour, stirring occasionally. Use a small bowl to combine the cornflour with a little cold water until they became a smooth paste. Add to the pan, stirring constantly until the mixture boils and thickens. Sprinkle in the remaining sesame seeds. Serve hot with steamed white rice.

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Steamed Mushrooms with Shrimps and Chicken Recipe

Ingredients : Serves 4

1 medium chicken breast

150 g raw shrimps, peeled

250 g fresh mushrooms

6 canned water chestnuts, chopped

2 tablespoons bamboo shoot, chopped

2 tablespoons scallin, chopped finely

1 tablespoon cornflour

1 tablespoon light soy sauce

1 teaspoon oyster sauce

Salt to taste

1/2 teaspoon fresh ginger, finely grated

Few sprigs of fresh cilantro leaves

Method :

Wipe the mushrooms with damp paper towels to remove any dirt. Remove the stems with a little twist, leaving the caps intact. Devein the shrimps and chop finely. Remove the skin and bones from the chicken breast and chopped finely. Combine all the other ingredients in a bowl, mixing thoroughly. Fill into the mushroom caps, molding filling slightly and pressing into a neat shape. Place the mushrooms on a lightly oiled plate and steam for about 20 minutes. Garnish with some fresh cilantro sprigs and ideally serve at room temperature for a great meal.

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Cooked Vegetable Salad Recipe

Ingredients :

1 medium size turnip, peeled and cut into fine strips

3 teaspoons salt

2 cloves garlic, chopped finely

1 large onion, sliced thinly into rings

1/2 cup pine nuts

1 large carrot, cut into fine strips

1/2 red pepper, cut into fine strips

4 scallions, chopped

2 tablespoons sesame oil

1 tablespoon cooking oil

2 sticks celery, sliced

200 g button mushrooms, sliced

Dressing :

1/4 cup soy sauce

1 tablespoon white vinegar

3 cm piece of fresh ginger, sliced very finely and into strips

2 teaspoons soft brown sugar

Method :

Line a plate with a paper towel and place the turnip. Sprinkle with the salt and set aside for 20 minutes. Use cold water to rinse the turnip and pat dry with paper towels. Use a dry pan to toast the pine nuts on moderate heat for 4 minutes, gently shaking the pan until the seeds are golden. Remove and set aside immediately to prevent burning.

Heat up a large wok and add in the sesame oil and cooking oil. Stir-fry the turnip, onion and garlic on moderate heat for 2-3 minutes or until lightly golden. Add the carrot, mushrooms, celery, red pepper and scallions. Toss well, cover and steam for 1 minute. Remove the vegetables from the wok. Set aside to cool.

To make the dressing, use a bowl to combine the ginger, sugar, vinegar and soy sauce.Pour the dressing over the cooled vegetables and toss well. Arrange them on a serving place. Sprinkle with the pine nuts and serve with hot steamed rice for a great meal.

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Crab and Pork Fried Rice Recipe

Ingredients : Serves 4

2 tablespoons cooking oil

1 clove garlic, grated finely

1 teaspoon fresh ginger, grated finely

1/2 cup flaked cooked crab meat

1/2 cup cooked pork, chopped

4 cups cooled cooked rice, ideally overnight

1/2 cup scallions, chopped

Salt to taste

Method :

Heat a wok with the cooking oil. Add in the ginger, crab meat, garlic and pork immediately. Stir fry until very hot and add in the cooked rice. Continue to stir fry until rice is fried. Add the scallions and sprinkle some salt to taste. Toss well to mix. If necessary, add more salt. Serve while hot.

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Cucumber Salad Recipe

Ingredients : Serves 4

2 large green cucumbers

3 teaspoons coarse salt

1 cup water

2 tablespoons mild vinegar

1 teaspoon sugar

1/4 teaspoon chili powder

1 clove garlic, chopped finely

1 scallion, chopped finely

3 teaspoons sesame seeds, toasted and crushed

Method :

Peel the green cucumbers thinly and then cut into thin slices with a sharp kitchen knife. Put in a bowl and sprinkle with salt and add water. Soak the sliced green cucumber for about 15 minutes. Drain off all the liquid. Combine all the other ingredients and pour onto the cucumbers. Toss and mix well before serving chilled.

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Egg Strip Bundles Recipe

Ingredients :

1 tablespoon white sesame seeds

10 scallions, green part only

5 eggs

Salt to taste

1/4 teaspoon white pepper

3 teaspoons cooking oil

2 tablespoons rice vinegar

2 tablespoons Japanese soy sauce

Method :

Heat up a dry pan over moderate heat and toast the sesame seeds for 3-4 minutes, shaking the pan frequently until golden brown. Remove from the pan immediately to prevent burning. Gather the scallions and make them into a bunch, then cut into the same size. Boil the scallions in a large pot of boiling water for about 30 seconds or until softened. Remove and plunge into iced water. Drain the scallions well and dry lightly on paper towels. Cut each scallions in half lengthways using a small kitchen knife. Beat the eggs with pepper and salt to taste until they are foamy. Heat up a frying pan over moderate heat with the oil and pour half the eggs in and cook for about 2 minutes. Turn the omelet and cooked the other side for 2 minutes. Remove and cook the other half. Cut the omelets to make a square shape. Cut the omelet into thin strips of 7 cm long and 4 mm wide. Gather together 8 strips of cut eggs, use a piece of scallion to wrap around the center, tucking in the ends. Repeat for the rest of the egg strips. Place on a serving platter. Use a bowl to combine the vinegar, sesame seeds and Japanese soy sauce, drizzle over the eggs and serve.

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Fried Fish Recipe

Ingredients : Serves 4

6 small fillets of fish

2 tablespoons light soy sauce

2 tablespoons sesame seeds, toasted and crushed

2 tablespoons scallions, chopped finely

2 teaspoons sesame oil

2 tablespoons vegetable oil

Pinch of ground black pepper

Method :

Wash the fish and pat dry with paper towels. Use a bowl and combine the sesame seeds, soy sauce, pepper, scallions and sesame oil. Dip the fish fillet into the mixture. Heat up a frying pan with oil and fry it through until golden brown on both sides. Serve immediately while still hot with steamed white rice.

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Deep Fried Beef Slices Recipe

Ingredients : Serves 4

500 g fillet steak

1 scallion, chopped finely

1 tablespoon leek, chopped finely

1 clove garlic, chopped finely

1/2 teaspoon sugar

3 tablespoons light soy sauce

2 teaspoons sesame oil

1/2 cup peanut oil

1 quantity Bulgogi sauce

1 teaspoon hot chili sauce

Method :

Cut the fillet steak into thin slices and beat until flat. Then arrange the flattened fillet steak in a single layer on a dish. Sprinkle with garlic, leek and scallion. Use a bowl to mix the soy sauce, sugar, chili sauce and sesame oil. Spoon the mixture over the beef. Marinate the meat for 3 hours or longer in the fridge. Heat up a wok with the peanut oil and fry the beef slices when it is very hot. Fry a few sliced at a time for only a few seconds. Serve hot immediately with steamed rice and bulgogi sauce to be dipped.

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Fried Noodles Recipe

Ingredients :

300 g yellow noodles

350 g raw shrimps, peeled and deveined

1/4 cup white sesame seeds

2 tablespoons cooking oil

3 teaspoons sesame oil

4 onions, chopped

2 cloves garlic, chopped finely

2 teaspoons red chili, chopped finely

150 g firm tofu, diced

100 g button mushrooms, sliced thinly

1 red pepper, cut into thin strips

2 tablespoons water

2 tablespoons soy sauce

2 teaspoons sugar

Method:

Heat a dry pan on moderate heat and toast the sesame seeds for about 3-4 minutes, shaking the pan gently until golden. Remove immediately from the pan to prevent burning. Use a food mill to crush the toasted sesame seeds. Use a small bowl to combine the oils. Heat up a wok on moderate high heat and add in half the combined oil. Stir-fry the garlic, chili, onion and shrimps for 2-3 minutes, remove and set aside. Stir-fry the tofu until lightly golden, tossing occasionally. Remove from the pan and set aside.

Add the remaining oil to the wok and add the red pepper and mushrooms. Stir-fry for 3 minutes or until just crisp. Add the soy sauce, sugar, water and noodles to the wok. Toss gently to separate and coate the noodles in the liquid. Cover with a lid and steam for about 5 minutes, tossing well. Add the shrimps and tofu. Toss for 3 minutes on moderate heat. Sprinkle with crushed sesame seeds and serve hot.

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Green Beans with Shrimps Recipe

Ingredients : Serves 4

500 g small raw shrimps

500 g tender green beans

2 tablespoon sesame oil

2 tablespoons vegetable oil

1 medium onion, sliced thinly

3 tablespoons light soy sauce

3 teaspoons sesame seeds, toasted and crushed

1 teaspoon sugar

Method :

Shell the raw shrimps and devein. Chop them roughly and set aside. Top and tail the green beans, use a sharp knife to remove the strings and cut into thin diagonal slices. Heat up a wok with oils and stir fry the onion and shrimps together for about 2 minutes. Add the beans and stirf fry for another 3 minutes. Mix in the seasonings, cover with a lid and simmer on low heat for about 6 minutes or until the beans are just tender. Ensure they are not overcooked. Serve hot with rice.

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Korean Kim Chi Recipe (KimChi)

Ingredients :

1 big Chinese cabbage (approximately 1 lb) 1/2 cup sea salt 1/2 teaspoon of Cayenne pepper 6 Finely chopped scallions 2 finely chopped garlic cloves 5 cm grated ginger 3~4 teaspoons chopped chili 1 tablespoon fine sugar 2 1/2 cups drinking water

Cooking Method : First halved the Chinese cabbage before cutting them into large pieces of the bite-sized. Then start layering the cut cabbage by using a big bowl before sprinkling some salt on top of them. Once you have finished with the first layer, continue with the next layer until you have used up all the cabbage. However, remember to end the final layer with salt. Next is to get a heavy plate to be placed on top of the layered cabbage as they need to be weighted down with some heavy items. Then leave aside for about 5~6 days in a cool spot. After the few days, remove the weighted items and discard off any liquid in the bowl before rinsing the earlier layered cabbage with cold running water. Remove as much excess water as possible before adding the pepper, scallions, ginger, chili, garlic and sugar. Toss them well to combine thoroughly before putting them in a dry and sterilized container. Add the drinking water into the container and tightly seal with a lid. Keep refrigerated for about 4 days before it will be ready for consumption. Kim chi is a perfect accompaniment when eating steamed rice with any Korean meals.

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KimChi Recipe

(Pickled Chinese Cabbage)

Ingredients :

1 large white Chinese cabbage

6 scallions, chopped finely

6 cloves garlic, chopped finely

4 fresh red cilies, chopped finely

3 teaspoons fresh ginger, chopped finely

2 cups dashi stock

2 teaspoons light soy sauce

Salt to taste

Cayenne pepper

Pinch of monosodium glutamate (optional)

Method :

Cut and remove the base of the cabbage. Slice lengthways into 8 segments. Place them under the sun to dry for half a day. Cut each segment further into halves crossways. Then put into an unglazed earthenware pot alternately with handfuls of salt and a sprinkling of cayenne pepper, resulting in a few layers. Cover with a wooden lid to fit tightly so that it rests directly on the cabbage without any spaces in between. Weight down the lid with a heavy stone and leave for a week. When ready, rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible.

Slice into 2.5 cm sections or chop finely if preferred and put into the rinsed-out jar, this time layering with the garlic, onions, ginger and chilies. Fill the pot with the dashi stock mixed with the soy sauce and monosodium glutamate. Cover with wax paper and cover back with the lid and refrigerate. Kimchi will be ready for serving after 4 to 5 days. Serve with hot steamed rice and a dash of soy sauce.

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Grilled Fish Recipe

Ingredients : Serves 4

12 small fish fillets

2 teaspoons sugar

3 tablespoons sesame seeds, toasted and crushed

3 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon chili sauce

1 medium clove garlic, crushed

1 teaspoon fresh ginger, grated finely

Method :

Clean the fish fillets and pat dry with paper towels. Use a bowl to combine the remaining ingredients for sauce. Dip the fish fillet in the sauce and place on an oiled griller tray. Grill over moderate heat until the fish fillet is cooked through. Grill over glowing coals if you have one. Brush the fish with the sauce during grilling to keep the flesh moist. Do not overcook. Serve immediately while still hot.

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Korean Beef Stock Recipe

Ingredients :

2 kg beef rib bones

1 kg shin beef

4 large slices of fresh ginger

Salt to taste

Cold water

Method :

Wash the beef rib bones and place in a parge pan with the shin beef, ginger and salt to taste. Add cold water to sufficiently cover the ingredients. Bring to the boil and scoop to remove any scum from the surface. Turn to very low heat and simmer the stock with a lid for 2-3 hours. Then cool and strain the stock. Chill to remove any trace of fat from the surface. Can be used as a basc stock in soups.

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Bean Sprout Salad Recipe

Ingredients :

500 g fresh mung bean sprouts

1 tablespoon sesame oil

1 tablespoon salad oil

1 tablespoon toasted sesame seeds, crushed

3 tablespoons light soy sauce

1 clove garlic, crushed

2 scallions, chopped very finely

1 teaspoon honey

Dash of chili powder

Method :

Wash the mung bean sprouts and boil in a pan of lightly salted water for about 1 minute. The bean sprouts should be just tender and not cooked. Drain immediately and cool under cold water to stop the cooking. Drain well. Use a bowl to combil all the other ingredients for the dressing and toss with the bean sprouts. Before serving, chill the bean sprouts.

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