Gye ran jjim (Baked egg with green onion) Recipe  

Ingredients: 4 eggs, beaten  

2 green onions, chopped  

1 teaspoon salt  

1/4 cup water    

Heat oven to 450F.

Combine all ingredients.

Put in a oven, bake for 10 minutes, reduce heat to 350, bake for 20 minutes
or until the skewer comes out clean.

  Tips: You can make individual servings with small ramekins.

If you don't have the oven, steam them in a water bath.
This way, the texture of egg is smoother.

Gimbop is considered one of the most popular and nutritious Korean meal. It consists of rice and
strips of vegetables, egg, and meat, rolled in laver (dried seaweed) and sliced. This is a popular
snack or lunch with its ingredients being very variable. Popular ones include bulgogi, spinach,
pickled radish, and eggs.

At first glance, gimbop often resembles a Japanese maki or a sushi roll. However, there are a few
differences between the Japanese sushi roll and the Korean-style gimbop. The main difference is
that Japanese sushi rolls are rather minimal in ingredients. Sushi rolls usually consists of just
tuna or salmon within the roll whereas gimbop contains a variety of ingredients (vegetables and
meat). Also, while the Japanese use raw fish (sashimi) in their sushi rolls, Korean gimbop do not
contain any raw fish. Lastly, Japanese sushi is often dipped in wasabi while gimbop usually has
sesame oil.
Korean 101: Gim refers to the sheets of dried seaweed, and bop is the Korean word for cooked
rice.

Recipe Ingredients

 1 bunch spinach, steamed

 2 carrots, cut in long thin strips
 1  yellow pickled radish, cut in long thin strips
 2 tbsp vinegar
 1 tbsp sugar
 1 piece thick sliced ham or Spam, cut in long thin strips and fried
 1 egg, fried like omelet and cut in long thin strips
 3 cups of cooked rice
 1 tbsp sesame seeds
 2 tsp sesame oil
 1 package roasted seaweed sheets

Cooking Directions

1. Stir fry carrots with salt and pepper.

2. Mix radish with vinegar and sugar.
3. Mix rice with the sesame seeds and sesame oil.
4. Place one seaweed sheet on a bamboo sheet.  Put rice on half of the sheet and add 2
pieces of spinach, 1 carrot strip, 1 radish strip, 1 ham strip, 1 egg strip on top of rice. 
Roll in a log and squeeze tight.  Use some rice to stick the seaweed together to keep it
rolled.
5. Place a little sesame oil in your hands and rub it on the seaweed roll.
6. Put a little sesame oil on knife to cut roll.
Pa-jeon

Korean-Style Pancake

파전

Pajeon is a traditional Korean-style pancake which is a very popular appetizer or snack. 

It is made with flour batter, eggs, and green onions/scallions, served with a mixture of
soy sauce & vinegar for dipping.  In translation, jeon (pronounced jun) is the actual
battered ingredients and pa means scallions in Korean. The basic type of this dish
consists of just scallions along with flour and eggs but endless variation of this dish can
exists by simply adding other ingredients such as seafood, kimchi, or vegetables.

To cook, the batter is poured into an oiled pan and fried to a golden crisp on a frying pan.
Just like a pancake and one of the key to this dish is the egg which contributed to the
crispness in texture. The most popular pajeon dish is the seafood hae-mul pajeon, which
usually consists of little bits of oysters, fresh baby clams, shrimps and even squids. It’s
nothing compared to pancakes most frequently found on North American breakfast
tables as a regular pan of pajeon is big enough to feed three hungry mouths.

Recommended Restaurants

 New York
o Chom Chom
o Hahm Ji Bach: Bayside; Flushing
o Kum Gang San: Flushing; Manhatten
o Shilla
  New Jersey
o Woo Jung

Recipe Ingredients

 2 cups flour (all purpose)

 2 cups water
 2 eggs
 1 bunch scallions
 Vegetable oil
 Salt & pepper to taste
 To make Hae-Mul Pajeon also add:
o 1 cup oysters
o 1 cup chopped clams, fresh
o 1 cup baby shrimps

Recipe Ingredients: Dipping sauce

 ¼ cup soy sauce

 ½ tbsp vinegar (distilled white)
 1 stalk scallion, minced
 1 clove garlic, minced
 ½ tsp Korean dried hot chili pepper flakes (optional)
 ½ tsp sugar
 1 tsp sesame oil

Cooking Directions (Serving 4 pancakes)

1. In a large bowl, mix flours, water and egg till smooth. Add more flour or water if
needed to get the consistency of a thin pancake batter.
2. Stir in half the chopped scallions and season with salt and pepper. Let set for
about 10-15 minutes.
3. Heat a skillet over medium flame and a little oil.
4. Pour about ¾ cup batter into the skillet, tilting the pan to cover the bottom.
5. Sprinkle over a few of the scallions and let cook for 6-8 minutes until the bottom
is lightly browned.
6. For Hae-Mul Pajeon (seafood & scallion pancake): Sprinkle about ¼ cup of
clams, oysters, chopped squid, shrimp or other seafood over the batter as you
make each pancake.
7. Flip and brown the other side and cook for another 6-8 minutes. Make sure all
surfaces contact the skillet with a spatula.
8. Wipe the skillet with the oily paper towel and repeat with the rest of the batter.
9. When ready to serve, cut the pancake into 8 pieces resembling a pizza pie.
10. For its dipping sauce, mix the sauce ingredients together.
 11. Serve pancakes warm.

Kim bap (Korean style roll) Recipe   Ingredients: 4 cups bap (cooked rice), 4 sheets kim
(seaweed sheet, nori)   2 eggs, 1/2 carrot, 4 long pieces danmooji (pickled yellow
radish)   4 oz beef, 8 heads spinach, 2 imitation crab meats (6-7 inches length)   1/2
sheet square eomook (fish cake)   beef marinade: 1 tsp soy sauce, 1/2 tsp sugar,
1/2 tsp sesame oil, 1/4 tsp minced garlic,
                sesame seeds, pepper   vinegar sauce: 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4
tsp soy sauce, 1/4 tsp sesame oil, 
                1/4 tsp  sesame seeds   fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar,
pepper, 2 tbsp sesame oil, 
                1 tbsp sesame seeds   Eggs - mix, add salt, make a pancake,
slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.
Beef - marinade for 5 minutes, sauté in a pan.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
Imitation crab meats - cut in half, lengthwise.
Eomook (fried fish paste) - cut into 1/2 inch width long strips.
Boil eomook sauce, cook eomook to absorb liquid.

Cool rice slightly.

Add vinegar sauce, mix well.

On a bamboo stick roller, put kim (nori).

Add rice on 2/3 of kim.
Put each ingredients.
Roll carefully.
Spread sesame oil, sprinkle sesame seeds.
With sharp knife, slice 1/2 inch thick.