Bulgogi 불고기 & Spciy Pork Bulgogi 돼지 불고기 & Ssam Jang 쌈장

BULGOGI (Beef)

WHAT'S IN IT?

Beef Sirloin (thinly sliced) 쇠고기 - 3 lb

Soy Sauce 간장 - 1 cup
Sugar 설탕 - 1 cup (or pineapple juice 2 cup)
Water 물 - 2 cups
Onions 양파 (sliced) - 2
Green onions 파 (chopped) - 2
Garlic 마늘 (chopped) - 1 tablespoon
Black pepper 후추 - 2 teaspoons
Sesame oil 참기름 - 1 tablespoon
Sesame seeds - 2 teaspoons (optional)
Mushrooms (optional)

HOW DO I MAKE IT?

1. Cut onions, green onions and chop garlic.

2. In a large bowl, pour in soy sauce, sugar and water and add onions, green onions, garlic,
pepper, and sesame oil.
3. Mix them thoroughly until all sugar is dissolved.
4. Add meat one by one making sure all the meat is immersed in the marinade.
5. Keep in the refrigerator for at least 6 hours.
6. Throw in a frying pan and cook on high heat for about 10 min. (add mushrooms when cooking
if you like)
7. Serve and garnish with sesame seeds.

SPICY PORK BULGOGI

WHAT'S IN IT?

Pork belly or neck 돼지고기 (thinly sliced) - 3 lb

Sugar or honey 꿀 또는 설탕 - 4-5 tablespoons
Chili paste (Korean style, "Go Chu Jang") 고추장 4-5 tablespoons
Onions 양파 (sliced) - 2
Green onions 파 (chopped) - 2
Garlic 마늘 (chopped) - 1 tablespoon
Ginger 생강 (chopped) - 1 tablespoon
Black pepper 후추 - 1 teaspoons
Sesame oil 참기름 - 1 tablespoon
Sesame seeds - 1 teaspoons (optional)
Red chili peppers - 3 (optional)
Vegetable oil

HOW DO I MAKE IT?

1. Cut onions, green onions and chop garlic and ginger.

2. In a large bowl, place sliced pork meat making sure slices are NOT stuck together.
3. Add all ingredient in the bowl.
4. Using your hand (use glove if your had stings), mix everything thoroughly and work in the
marinade in the meat for 5-10 minutes.
5. Keep in the refrigerator for at least 6 hours. (overnight is optimal)
6. Coat a frying pan with vegetable oil. Throw the marinated meat in a frying pan and cook on
low to medium for 15-20 min. until the meat is FULLY cooked.
7. Serve and garnish with sesame seeds.

SSAM JANG -DIPPING SAUCE for Lettuc Wrap 쌈장

This is good when you want to wrap your meat in Korean red leaf lettuce.

WHAT'S IN IT?

Soybean paste (Dwen Jang) 된장 - 1 tablespoon

Chili paste (Go Chu Jang) 고추장 - 1 tablespoon
Garlic (chopped) 마늘 - 1 teaspoon
Red chili peppers 고추 (chopped) - 1/2 to 1
Green onions 파 (chopped) - 1/4
Black pepper 후추 - a pinch
Sesame oil 참기름 - 1 teaspoon

HOW DO I MAKE IT?

1. Just mix all the ingredients well together.

2. Serve with Korean red leaf lettuce with the rest of the meal.
Korean Egg Quiche, HALLOWEEN SPECIAL (계란찜) (vegetarian)

WHAT'S IN IT?

6 eggs
2 green onions
3 chili peppers (different colors)
2 & 1/2 cups of water
6 tea spoons of salt

HOW DO I MAKE IT?

*You will need a steamer and a large bowl which is heat resistant.

1. Boil water in a pot.

2. Chop green onions and chili peppers.
3. Mix 6 eggs thoroughly in a large bowl.
4. Add 2 & 1/2 cups of water.
(you can put less water if you like it more dense. Just remember to reduce salt too.)
5. Season with salt.
6. place a steamer in the pot with boiling water.
7. Steam the bowl for 8 minutes.
8. Sprinkle chopped green onions and chili peppers.
9. Steam for another 10 minutes.
10. Remove from heat and do not leave the lid closed.
(If you leave the lid on, eggs will be overcooked and turn green)

* Feel free to add other ingredient depending on your preference.

(etc. shirimp, ham, onions - just make sure it's something that can be cooked in short time.)
Kimchi Fried Rice (김치볶음밥)

WHAT'S IN IT?

Rice (short grain sticky rice) 쌀 - 3 cups

Kimchi (fermented sour) 김치 - 5 cups chopped
Butter 버터 - 2 table spoons
Eggs - 1 per person

HOW DO I MAKE IT?

1. Gently wash rice twice and drain.

2. Add 3 cups of water.
3. Cook with a rice cooker.
4. Chop Kimchi into small pieces
5. Oh high medium to heat, melt butter and add chopped kimchi.
6. Cook for 10 to 15 minutes making sure nothing is stuck at the bottome of the pan.
7. Add rice and mix throughly.
8. Serve the kimchi fried rice on a plate.
9. Fry an egg and place it on top of the fried rice.
Korean Glass Noodles (Jap Chae)

WHAT'S IN IT?

(4 persons)
Glass noodles 잡채 - 200g : you can get this at Korean markets
Onions 양파 - 1 large or 2 small
Red pepper 빨간 피망- 1
Green pepper 초록 피망- 1
Carrots 당근 - 1 large
Shitake Mushrooms 표고 버섯- a hand full
Oyster Mushrooms 느타리 버섯- a hand full
Spinach 시금치 - 1 bunch
Red chili peppers 고추 - 5
Soy sauce 간장 - 6 table spoons
Salt 소금- 2 tea spoons
Black Pepper 후추 - 1 tea spoon
Sugar 설탕 - 2 tea spoons
Sesame oil 참기름 - 1 table spoon
Sesame Seeds 깨소금 - 2 tea spoons

HOW DO I MAKE IT?

1. Boil approximately 12 glasses of water in a pot on high heat.

2. Put a table spoon of salt in the water.
3. When the water comes to a boil, put glass noodles.
4. Stir noodles and make sure they are not stuck to the bottom of the pan.
(to be safe, reduce your heat to medium)
5. Let it simmer for about 10 minutes.
6. Wash the noodles in hot water and then cold water.
7. Leave it in a strainer until water is completely drained.
8. Wash (peel) all vegetables.
9. Julienne (cut into strips) all vegetables except mushrooms and spinach.
10. Stir fry vegetables with a little bit of vegetable oil.
*Spinach goes in last, mushrooms second last
*Leave some red chili peppers for garnish.
11. When vegetables are done (probably in 10 minutes), add glass noodles.
12. Add soy sauce, salt, sugar, pepper, and sesame oil.
13. Mix everything in low to medium heat for 5 to 10 minutes.
14. Serve on a plate. Sprinkle sesame seeds. Put red chili peppers on top for garnish.