Prawn with Pine Nut Dressing Daeha jajjeup muchim Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

4 prawns

1 piece of lemon

1 square inch kelp

1 cucumber

3.5 oz bamboo shoot

1/4 Korean pear

1 tsp salt

a dash of white pepper

1 tsp white wine

Pine Nut Dressing:

6 Tsp ground pine nuts

4 Tsp lemon juice

1 tsp sesame oil

a dash of white pepper

Method:

Clean and devein prawns and boil with lemon, kelp and salt (Prawn must be boiled from cold water.

It makes the prawn soft). Let it cool. Shell and halve them lengthwise. Add salt, white pepper and white wine to prawns.

Slice cucumber in half-moon shape and pickle cucumber with 1 tsp salt, 2 Tsp vinegar and 1 Tsp sugar. Squeeze cucumber and drain water.

Slice bamboo shoot diagonally and soak in cold water and drain. Slice Korean pear in the same shape as cucumber. Mix cucumber, bamboo shoot and pear with 2/3 of prepared pine nut dressing.

Place prawns around the dish and put the mixed cucumber, bamboo shoot and pear in the middle.

Sprinkle the remaining pine nut sauce over prawns.

Braised Sea Bream Seasoned in Spicy Soy Sauce Domi jorim Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1 sea bream

1 Tsp salt

dash of white pepper

4 Tsp white wine

1 Tsp lemon juice

4 cups beef broth

1/2 cup soy sauce

1/3 cup sugar

1 Tsp ginger juice

1/2 cup cooking wine

1 scallion

4 cloves garlic

1 Korean chili pepper

1 piece ginger

Method:

Scale and clean the sea bream. Make cross-shaped shallow cuts on the sea bream and sprinkle white pepper, salt. Add white wine and lemon juice to the sea bream.

Heat the pan and fry the sea bream. Do not fully cook.

Add all the ingredients in a frying pan and cover the pan with foil. Make a couple of holes in the cover. Let it simmer.

When it boils over, reduce the heat to medium and continue to boil until the sea bream is fully cooked.

Garnish with scallion and garlic on the fully cooked sea bream.

Spicy Stir-Fired Octopus with Vegetables Nakji bokkeum Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1 lb octopus (squid can be used as a substitute)

1/2 onion (sliced to make o-rings)

2 Korean peppers (sliced on the bias)

2 scallions (sliced on the bias)

1/4 carrot

thin sliced 1 green hot pepper (sliced in long strips)

4 Pyogo a/k/a Shiitake mushrooms

Sauce:

2 1/2 tsp gochujang (Korean chili pepper paste)

2 tsp Korean chili pepper powder

1 tsp soy sauce

2 tsp sesame oil

1 tsp sesame seeds

2 tsp minced garlic

Method:

Wash and rinse octopus, cut the legs into 2”-3” length pieces, open head and take out inside, quarter the head. Drain well. Prepare and mix all ingredients for sauce.

Combine final sauce with octopus and marinate for 10 minutes.

Heat pan on a medium high heat, cook for 8-10 minutes or until done.

Kimchi Soup with Rice Kimchi gukbap Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

10.5 oz kimchi

2 1/2 cups white rice (left over will be good)

1 piece of laver

1/3 scallion

soy sauce

a dash of salt and black pepper

5 cups anchovy broth

1 Korean chili pepper

1 green hot pepper

1 egg

Anchovy Broth: Boil for 30 minutes 10 anchovies and 6 cups water

Method:

Cut kimchi into 1-inch length pieces, and slice scallion diagonally. Slice Korean chili pepper and green hot pepper.

Mix anchovy broth with kimchi and add soy sauce and salt to your taste.

When it boils, add rice and scallion. Add Korean chili pepper, green pepper, laver and egg.

Kimchi Pancake Kimchijeon Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup water

1 egg,

10 oz chopped kimchi (preferably aged)

1/4 cup kimchi juice

4 oz scallions (finely minced using the greener parts)

2 green hot

peppers (sliced, optional)

vegetable oil for cooking

Dipping Sauce:

2 tsp soy sauce

1/2 tsp Korean chili pepper powder

1 tsp sesame seeds

1/2 tsp rice vinegar

Method:

Combine the flour with the water and egg and mix.

Add kimchi, kimchi juice, scallions and peppers.

Using 1 tsp of vegetable oil, cook 1 thin pancake at a time over a medium flame. The batter will make 4 pancakes.

Kimchi Stew Kimchi jjigae Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1/2 lb lean pork or 1 can of tuna

adjust according to preference (more meat than kimchi or vise versa)

2 cups kimchi

1 Tsp sesame oil

1 Tsp Korean chili pepper paste

1 Tsp minced garlic

4 Pyogo a/k/a Shiitake mushrooms

1 block water packed bean curd

2 scallions

1 onion

Method:

Cut pork in bite-size chunks or strips. Cut kimchi into 1 inch pieces.

In a pot, add the pork, sesame oil, Korean chili pepper paste and minced garlic. Stir and cook over a medium high heat until the pork is nearly cooked through.

Add kimchi, some kimchi juice and 3 cups water. Bring to boil.

In the meantime, cut the mushrooms, bean curd and scallions. Lower the heat, and add the remaining ingredients. Let it simmer for 1-2 minutes until bean curd is heated through.

Serve immediately.

Kimchi Fried Rice Kimchi bokkeumbap is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

3 tsp sesame oil,

1 cup chopped kimchi,

1/4 cup kimchi juice,

2-3 cups cooked white rice

(leftover rice works great)

1 tsp toasted sesame seeds

Method:

In a large pot, put sesame oil and add kimchi and rice.

Simmer for 20 minutes stirring occasionally and add kimchi juice.

Add the sesame seeds and mix all the ingredients together.

Kimchi Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

4 large napa cabbages (baechu)

2 white Korean radish (mu)

21 oz sea salt

1 cup rice powder

1 cup fish sauce

i.e. anchovy-based broth (jeotgal)

1/2 cup salted shrimps

2 cups Korean chili pepper powder

1/2 cup minced garlic

2 Tsp minced ginger

14 oz scallion

2 chopped onions

1 Korean pear

honey powder

Method:

Remove the outer leaves of the cabbage that are not fresh. Cut the cabbage in half (lengthwise) from the bottom of the cabbage, but cut only about 1/4 way in.

Then, split the remaining portion of the cabbage in half by hand. If the initial cut is too deep, it may cause the leaves inside to fall off when you wash and salt the cabbage. Prepare salt solution (about 8%-10% salt) in a large bucket.

Soak the cut cabbages in the salt solution. Scatter a little bit of sea salt inside the cabbages.

Place the cabbages facing up in a bucket for about 12 hours.

During the salting process, turn over the cabbages once or twice so that the cabbages are salted evenly.

Rinse the salted cabbages several times with fresh water. Place the cabbages in a large basket that could function as a strainer. Make sure that the cut surface of the cabbages is facing down so that extra water from the cabbages is drained.

White Korean Radish:

Wash and cut the radish into finger length strips (The size and length may vary from types of kimchi).

Rice Porridge:

Mix 1 cup of rice powder with 3 cups of water and boil the mixture at low heat. Let it cool once it is boiled.

Korean Chili Pepper Powder:

Soak the powder in warm water

Scallion:

Cut scallions into 1.5-2 inch length pieces.

Method:

Mince and chop garlic, ginger, onion and Korean pear.

Evenly mix the rice porridge, fish sauce, Korean red chili pepper powder, minced garlic, ginger, onion and Korean pear in a large bucket and add cut radish and scallion.

Put an adequate amount of the seasoning mix between every single cabbage leaf. Fold the cabbages in half (lengthwise) and, using the outer leaf, wrap the cabbage so that the seasoning will not leak.

Neatly lay the cabbage wraps inside a container. Let the kimchi sit for 4-6 weeks underground (in temperature ranging from 0-5OC).

Notes and Tips:

Usually, we keep raw kimchi for 2 days in room temperature and have it refrigerated afterwards. The best way to make well-fermented and delicious kimchi is to keep the kimchi inside a kimchi refrigerator. To eat gimjang kimchi (kimchi prepared for winter) until next spring, add more salt to the saline solution.

Chicken Salad with Mustard Sauce Dakgogi Naengchae Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1/2 lbs chicken breast

1 Tsp onion juice

1 Tsp white wine

1 tsp sesame oil

a pinch of salt and white pepper

1/2 Korean pear

1/2 cucumber

5 daechu (dates or jujubes)

1 root ginseng

1/2 bamboo shoot 3 chestnuts

a pinch of salt

Mustard Vinegar Sauce:

5 Tsp mustard powder

2 1/2 Tsp warm water

1 Tsp pine juice

3 Tsp sugar

3 Tsp vinegar

1/4 tsp soy sauce

3 Tsp Korean pear juice

1/3 tsp citron honey concentrate

a pinch of salt

Method:

Prepare 1/2 lbs of chicken breast and add onion juice, white wine, sesame oil, salt and pepper.

Steam chicken breast for 20 minutes and let it cool. Cut chicken into 2 inch pieces. Cut pear in half and remove seeds.

Cut it into 1-inch length and 0.4-inch width pieces.

Slice cucumber and sprinkle with salt. Squeeze water out.

Peel the daechu flesh off the seed and cut it into four pieces. Peel the chestnuts and slice them into thin pieces.

Grind pine nuts and mix them wi th mustard sauce, sal t, garl ic, sugar and vinegar.

Cool in the refrigerator and mix with mustard sauce right before serving.

Royal Braised Chicken Gungjung dakjjim Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

1 whole chicken

2 Tsp onion juice

2 Tsp jeongjong (refined rice wine)

2 cloves garlic

1/2 scallion

1 Korean chili pepper

Sauce:

4 Tsp soy sauce

1 Tsp oyster sauce

3 Tsp sugar

2 Tsp minced garlic

1/2 Tsp minced ginger

2 Tsp Jeongjong (refined rice wine)

2 Tsp cooking rice wine

2/3 Tsp red hot pepper powder

1/4 tsp black pepper

1 Tsp sesame oil

12 chestnuts

8 daechu (dates or jujubes) 4 pyogo a/k/a Shiitake mushrooms

1/2 onion

1 Tsp cooking oil

a pinch of salt

Method:

Clean the chicken by scraping it with salt, and cut it into 2-3 inch pieces. Slice garlic and cut scallion into 1-inch length pieces. Slice Korean chili pepper and remove pepper seeds.

Heat the cooking oil in the pan. Put garlic, scallion and Korean chili pepper in the pan first, and add chicken.

Cook until chicken turns to brown and add water until chicken is fully submerged. Boil about 30 minutes and while boiling remove foam.

Cut onion into appropriate size and cut mushrooms in 4 pieces. Peel the chestnuts and soak in cold water. Clean daechu by scrubbing in water and peeling the flesh off the seed.

When the chicken boils, add onion, chestnuts, daechu and mushrooms. Add sauce. Let it simmer with the sauce.

Black Forest Cake II Recipe I used cherry pie filling between the layers, iced with chocolate frosting and decorated with glacee cherries and chocolate whipped cream.

Ingredients

1 pinch salt

1 tablespoon kirschwasser

1 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon strong brewed coffee

1 '1 ounce' square semisweet chocolate

1 1/2 teaspoons baking soda

1 1/2 cups white sugar

1 1/2 cups buttermilk

1 2/3 cups all-purpose flour

1/2 cup kirschwasser

1/2 cup shortening

1/2 cup butter

1/2 teaspoon vanilla extract

2/3 cup unsweetened cocoa powder

2 cups heavy whipping cream

2 '14 ounce' cans pitted Bing cherries, drained

3 1/2 cups confectioners' sugar

2 eggs

Method:

Preheat oven to 350 degrees F '175 degrees C'.

Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.

Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake at 350 degrees F '175 degrees C' for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.

Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser.

Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Cream Cheese Cut Outs II Recipe are such good cookies. You will need a floured surface each time you roll out the dough and flour the rolling pin too. great and nice

Ingredients

1 egg

1 cup white sugar

1 '3 ounce' package cream cheese

1/2 teaspoon baking powder

1/2 cup butter, softened

1/2 teaspoon vanilla extract

2 cups all-purpose flour

Method:

In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy.

Beat in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture.

Divide dough into two pieces, cover and chill until firm, about 1 hour.

Preheat the oven to 375 degrees F '190 degrees C'.

On a lightly floured surface, roll out dough to 1/8 inch thickness.

Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets.

Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm.

Remove from cookie sheets to cool on wire racks.

Delicious Raspberry Oatmeal Cookie Bars its a great recipe I plan to try it again with mango preserves since we have a mango tree.

Ingredients

1 cup rolled oats

1 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 cup butter, softened

1/4 teaspoon baking soda

1/8 teaspoon salt

3/4 cup seedless raspberry jam

Method:

Preheat oven to 350 degrees F 175 degrees C.

Grease one 8 inch square pan, and line with greased foil.

Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture.

Press 2 cups of the mixture into the bottom of the prepared pan.

Spread the jam to within 1/4 inch of the edge.

Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned.

Allow to cool before cutting into bars.

Best Tuna Casserole Recipe I used crushed herb flavored pretzels mixed with seasoned croutons instead of the potato chips and it was fabulous.

Method:

1 cup frozen green peas

1 cup crushed potato chips

1 "12 ounce" package egg noodles

1/2 (4.5 ounce) can sliced mushrooms

1/4 cup chopped onion

2 cups shredded Cheddar cheese

2 (6 ounce) cans tuna, drained

2 (10.75 ounce) cans condensed cream of mushroom soup

Method:

Bring a large pot of lightly salted water to a boil.

Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Preheat oven to 425 degrees F 220 degrees C.

In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms.

Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.

Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Quick and Easy Mexican Beef Chili Recipe is the perfect amount of spice and heat infuse all of your favorite flavors into this hearty dish top with sour cream, salsa and cheddar cheese to really impress.

Ingredients

1 pound 97% lean ground beef

1/2 cup shredded Monterey Jack cheese

2 (28 ounce) cans crushed tomatoes

2 (16 ounce) cans kidney beans, drained

3 small red onions, diced

3 fresh jalapeno peppers, sliced

3 tablespoons chili powder

4 cups Kitchen Basics® Unsalted Beef Stock

4 cloves garlic, chopped

4 cups kernel corn

Method:

preheat a large saucepan over medium heat.

Brown beef with onion and jalapenos. reserve some fresh jalapeno slices and red onion for garnish.

Add garlic, tomatoes, beans, chili powder, corn and Kitchen Basics Unsalted Beef Stock.

Lower the heat and simmer for 30 minutes.

Season to taste with salt and pepper. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese.

Garnish with peppers and onion. Serve hot.

Chicken-Ginseng Soup Samgyetang Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1 Cornish Hen (about 1 3/4 lbs) cavity well cleaned

1 tsp salt

4 cups water

2 1/2 tsp

glutinous rice (soaked in water 20-30 minutes, drained)

4 dried daechu (dates or jujubes)

3 cloves garlic

4 chestnuts (peeled)

8 gingko nuts

14 cups beef broth

*1 slice licorice root

1/4 tsp salt

1/4 tsp black pepper

1 fresh ginseng root (small roots trimmed, peeled)

Method:

Soak the hen in 4 cups of water with 1 tsp salt for 30 minutes. Remove and dry the cavity.

Mix the rice, daechu, garlic, chestnuts, gingko nuts and ginseng. Stuff the hen’s cavity, securing the opening with twine or poultry skewers.

Put the hen in a pot, pour in the beef broth, add the licorice root and cook 30 minutes. Skim off any froth that forms during cooking.

Discard licorice, season with salt and pepper and boil about 10 minutes more.

Serve with whole chicken in a deep bowl.

Braised Short Rib Stew Galbijjim Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

2.2 lbs beef short rib, English or “thick” cut (galbi)

A. 1 1/2 cup water, 1/4 cup cooking rice wine, *2/3 cup oligosaccharides, 1/2 cup soy sauce

B. 3/4 onion, 1/2 Korean pear, 2 Tsp ginger, 1/3 cup minced garlic, 2/3 Tsp whole ungrounded black pepper, 1 piece of scallion, 3 dried Korean peppers, *1 piece of Hedysarum (Sweetvetch), *1-2 Liquorice (the root of Glycyrrhiza glabra, from which a sweet flavor can be extracted), *1 piece of castor aralia (Kalopanax) bark

C. 5.3 oz Korean white radish, 5.3 oz carrots, 10 chestnuts, 10 gingko nuts, 7 dried Pyogo a/k/a Shiitake mushrooms, 8 daechu (dates or jujubes), 1 Tsp sesame oil

Method:

Remove fat from the short ribs and soak in cold water for at least one hour (Change water once or twice).

Parboil the short ribs. Place the short ribs in a strainer and pour cold water to remove impurities from the short ribs (If the meat is over 4.4 lbs, soak the pre-cooked short ribs in cold water for about a day to remove blood).

Put the ingredients listed in paragraph B into a mesh bag (made out of cotton or cheesecloth).

Put ingredients listed in paragraph A and the cheese cloth bag into a pot and boil at high heat. When it boils over, reduce the heat to medium and continue to boil until the short ribs are fully cooked (about 2 hours).

Cut the Korean white radish and carrots into fan-shaped pieces. Score the small dried Pyogo mushrooms by making cross-shaped shallow cuts into the mushrooms.

Put the ingredients listed in paragraph C with fully cooked short ribs and some ribs broth. Braise until very little broth remains. Add sesame oil.

Bulgogi Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1 lb beef

sliced as thin as possible

5 or 6 mid-size mushrooms (button mushroom)

1/2 of onion (add it when pan-frying)

Marinating Sauce:

4 Tsp Korean pear juice

1 Tsp red wine

1 1/2 Tsp honey or sugar

4 Tsp dark soy sauce

2 Tsp chopped scallions

2 Tsp minced garlic

1 Tsp sesame oil

a pinch of black pepper

Method:

Cut beef into mouth-size pieces. Put meat into a strainer and sprinkle water to remove blood.

Mix pear juice and red wine into a bowl. Add beef to the wine and pear juice mix and marinate while preparing the marinating sauce.

Mix dark soy sauce and honey in a bowl and stir until the honey completely dissolves. Add scallions, garlic, sesame oil and black pepper to the dark soy sauce and honey mix.

Add the soy sauce and honey marinade to the meat submerged in wine and pear juice and let it marinate for 12 hours.

Pan-fry the marinated beef.

Pan-Fried Bean Curd with Soy Sauce Dubujeon Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1 lb block medium firm bean curd

2 eggs, 1/4 tsp salt

1 tsp vegetable oil

2 tsp soy sauce

1 1/2 tsp sesame oil

1 1/2 tsp Korean chili pepper powder

or more or less to taste

2 tsp thinly

sliced scallions

1 1/2 tsp toasted sesame seeds

Method:

Slice the bean curd into 6 pieces and lay them out on paper towels to drain while you prepare the rest of the ingredients.

Beat the eggs with the salt and set aside. Combine the sauce ingredients.

Heat the vegetable oil in a large, preferably non-stick frying pan over medium heat.

Dip the bean curd slices in the egg mixture and place them in a pan. Pour the remaining egg mixture over the bean curd. Fry until golden brown on one side, then flip over and cook until golden brown on the other side.

Transfer to a plate and drizzle with the sauce.

Notes and Tips:

You can use parboiled bean curd instead of pan-fried ones.

Steamed Bean Curd Mixed with Beef, Various Vegetables and Mushrooms Dubuseon Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1 block water packed bean curd (dubu)

1.4 oz ground beef or chicken breast

2 pyogo a/k/a shiitake mushrooms

4 seogi mushrooms (manna lichen)

1 egg

1 tsp pine nuts

2 tsp salt

1 tsp sugar

1 Tsp chopped scallion

1/2 Tsp minced garlic

1 tsp sesame oil

1 tsp toasted sesame seeds

black pepper (to your taste)

Mustard Vinegar Sauce:

5 Tsp mustard powder, 2 1/2 Tsp warm water, 1 Tsp pine nuts, 3 Tsp sugar, 3 Tsp vinegar, 1/4 tsp soy sauce, 3 Tsp Korean pear juice, *1/3 tsp citron honey concentrate, a pinch of salt

Garnish (Jidan):

Separate the egg yolk from the white and pan-fry the yolk and white and cut them in 1-inch length.

Method:

Squeeze water from bean curd and finely chop or mince the beef or chicken breast.

Allow dried pyogo mushrooms to be soaked in cold water for 24 hours. C ut pyogo and seogi mushrooms in thin slices.

Cut shredded Korean chili pepper into 1-inch length. C ut pine nuts in half.

Mix the minced bean curd with meat and add the seasoning and mix well.

Place a wet cheese cloth in the steamer and spread the seasoned bean curd into 0.4 inch thick pieces. Place the mushrooms, garnish, shredded Korean chili pepper, pine nuts on top of the bean curd and steam for 10 minutes.

Let it cool, and cut it into squares and serve with the mustard sauce.

Hot Spicy Fish Soup Maeuntang Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

One 12-16 oz red snapper or cod fish (any meaty white-fleshed fish will do)

head and tail removed

cut into thirds and gutted

a handful of littleneck clams or mussels

1/4 of a large

Korean radish

1/2 zucchini

1/2 onion

a handful of crown daisy

1 small bag of Paengi

a/k/a Enoki mushrooms

1/2 block of firm bean curd

2 scallions (both white and green parts)

1 Korean chili pepper

1 green hot pepper

Kelp base soup:

20 anchovies, 1 sheet of kelp (4”x4”), 8 cups of water

Seasoning:

3-1/2 large spoonful of hot Korean chili pepper powder, 5 large spoonful of kelp soup base, 1 spoonful minced garlic, 2 large spoonfuls of salted and fermented shrimp sauce (saeujeot)

Method:

Remove the fish pieces from the plastic bag and give them a quick rinse under cold tap water, making sure to clean out the insides (especially any dark bloody bits that cling to the fish bones, as those tend to coagulate in the soup, not really adding to the flavor).

Put kelp base soup with the radish that has been cut into 1/4” quarter-moon slices. (Make sure to remove the outer peel of the radish).

When it boils, add the seasoning, zucchini (1/3”-1/2” half-moons) and onion.

When it boils again, add fish (Please do not cover the pot, while it boils with fish). Add the clams and/or mussels at this point.

Add crown daisy, Paengi mushrooms, cubed bean curd, cut-up scallions, Korean chili pepper and green pepper.

Add a bit more water or fermented shrimp sauce (saeujeot) to your taste.

Boil for 2-3 minutes; lower the heat to a simmer for another 4-5 minutes (or until ready to serve).

Spicy Beef Soup Yukgaejang Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

10 oz brisket

3 oz bracken (gosari)

3 oz soybean sprout

4 scallions

2 Tbs Korean chili

pepper powder

1 Tbs minced garlic

2 tsp sesame seed oil

2 Tsp salt

1 Tsp soy sauce

3 eggs

1/8 black pepper

Method:

Boil dried gosari for 30 minutes or until tender.

Clean soybean sprouts. Cut scallions into similar length strips.

Pour 10 cups of water into a large pot and place the meat into the pot. Bring to a boil.

Reduce heat and simmer for at least one hour to make beef base. Remove the meat from the broth. Skim the fat and foam from the broth.

Once the meat has cooled, shred it into thin strips. Set aside.

In a large bowl, combine the garlic, Korean chili pepper powder, soy sauce and salt. Add the beef and mix thoroughly. Cover and let it sit for about 10 minutes.

Combine the eggs and sesame oil in a small bowl and beat until well mixed.

Bring the broth to a boil again. Add the seasoned meat, scallions and black pepper.

Bring to a boil again, and then add the egg mix, drizzling it slowly over the boiling broth.

Serve it with a bowl of rice and any other side dishes.

Rice with Mixed Vegetables Bibimbap Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

beef

bellflower root(doraji)

braken(gosari)

soybean sprouts

zucchini

mushrooms

rice

gochujang sauce

soy sauce

sesame oil

minced garlic

chopped scallion

sesame seeds

black pepper

Beef:

1/4 lb lean beef cut in thin strips, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp chopped scallion, 1 tsp toasted sesame seeds, 1/4 tsp black pepper Tip: You can use the bulgogi recipe on page 21.

Combine beef with the seasonings and quickly stir-fry over high heat and set aside.

Bellflower Root (doraji):

1/4 lb Bellflower root (cleaned, torn in thin strips), 1 tsp sesame oil, 1 tsp finely chopped scallion, 1/2 tsp finely minced garlic, 1 tsp toasted sesame seeds

Rub bellflower strips with salt, rinse, blanch in boiling water, squeeze out liquid, mix with seasoning and quickly stir fry over high heat and set aside.

Bracken (gosari):

1/4 lb precooked gosari (cut in 2-inch lengths), 1 tsp sesame oil, 1 tsp finely chopped scallion, 1 tsp toasted sesame seeds

Rinse the gosari, squeeze liquid out, mix with the seasonings, quickly stir-fry over high heat and set aside.

Soybean Sprouts:

1/4 lb cooked soybean sprouts (liquid squeezed out), 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp finely chopped scallion, 1 tsp toasted sesame seeds

Combine the soybean sprouts with the seasonings and set aside.

Zucchini: 1 Zucchini (halved lengthwise and sliced),

1 tsp salt, 1 tsp sesame oil, 1 tsp toasted sesame seeds

Blanch the zucchini in boiling water, squeeze out liquid, and mix with the seasonings and set aside.

Mushrooms:

4 dried Pyogo a/k/a Shiitake mushrooms (softened in warm water and cut in strips), 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp finely chopped scallion, 1 tsp toasted sesame seeds

Mix the mushrooms with the seasonings, quickly stir-fry over high heat and set aside.

Rice: 4 cups cooked rice, 1 tsp sesame oil

Combine the rice, sesame oil and salt and put 1 cup in each individual servings bowl.

Gochujang Sauce:

4 tsp gochujang, 1 tsp sugar, 1 tsp toasted sesame seeds, 2 tsp sesame oil

Combine all the ingredients in a bowl. Mix well.

White Rice Bap Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Roasted Chicken Recipe a chicken breast is less caloric than chicken thighs, but one chicken thigh, skinned, can be considered a serving.

Ingredients:

Juice of 1 lemon, plus one lemon for slicing, if desired

One 8-pound roasting chicken

2 tablespoons (¼ stick) butter

½ teaspoon salt, or more if desired

½ teaspoon pepper, or more if desired

1 unpeeled Granny Smith apple, cored and cut into pieces

1 celery stalk, cut into medium-size pieces

½ cup chopped green lettuce

Method:

1. Preheat the oven to 350°F.

2. In a small cup, mix together the lemon juice and 1 cup water. Set the lemon aside.

3. Wash the chicken in the lemon juice mixture. Pat dry.

4. Rub the butter over the chicken.

5. Liberally salt and pepper the chicken outside and inside.

6. Place the apple and celery in the chicken cavity. Place the chicken in a roasting pan.

7. Place an extra-large piece of aluminum foil over the chicken, leaving a generous air pocket over the top of the chicken so the foil does not touch it. Crimp the ends of the foil to the sides of the pan, creating a tent.

8. Bake the chicken in the tent for 1½ hours, partially removing the tent periodically to baste with pan juices.

9. Remove the foil and reduce the oven temperature to 325°F. Bake the chicken, uncovered, for 30 additional minutes.

10. Once the chicken is done (when the internal temperture reaches 160°F), remove the skin and slice for serving.

11. Serve with simple lettuce and garnish with a very thin slice of lemon, if desired.

Beef and Vegetable Soup Recipe was good, with some modifications. There wasn't enough barley, too many vegetables. I recommend scaling the carrots and celery down.

SERVES 6. Serving size: 1 medium bowl.

Ingredients:

1 quart beef stock

1 pound cooked prime rib, diced, plus reserved bones

½ medium onion, diced

1 bay leaf

3 large garlic cloves, minced

2 medium carrots, peeled and diced

1 white potato, peeled and diced

One 28-ounce can crushed tomatoes

One 15-ounce can whole kernel corn

One 8-ounce package frozen peas

Salt and pepper

Method:

1. Put 2 quarts water and the beef stock in a large pot.

2. Add the meat, bones, onion, bay leaf, and garlic.

3. Bring to a boil, then turn down the heat and add the carrots, potato, tomatoes, corn, and peas. Let simmer slowly for 1 hour.

4. Remove the soup from the heat, and remove the bay leaf and the bones.

5. Bring the soup to room temperature, and skim off the fat.

6. Add salt and pepper to taste.

Roast Beef Hash Recipe is very good, but for me the mushroom sauce was not worth the extra effort or expense. I think it will be very good next time to serve just the hash with some fried eggs and rye toast.