CELEBRATING KOREAN

A recipe book

KOREAN
FOOD

RECIPES FROM CALAYRA CAFE

AND AUTHOR SYAMIMI SAPLE
 ABOUT US

Calayra cafe was established on June 17, 2020 and

was founded by syamimi and his family.Calayra is
an animated girl character in a dork series book.

Calayra cafe is a small cafe that sells fast food and a

variety of Korean food that can satisfy customers
and customers' tastes. Among the menus in calayra
cafe are oden, corndog, korean spicy chicken,
tteobokki and so on.
OUR MENU

The menus above are food sold or

produced by Calayra Cafe
 ODEN
INGREDIENTS
2 small packets of spicy sour paste seasoning
4 tablespoons Tomyam seasoning
A little seasoning powder
Enough water
Ingredients
Oden (fish tofu, seafood tofu, etc.)

COOKING METHOD:
1. Heat the spicy sour paste seasoning in a saucepan and then add water.
2. Next, add tomyam paste. The amount can be modified according to
individual tastes.
3. Add a little seasoning if necessary.
4.Put the oden ingredients using a skewer and put it in the pot containing the
gravy.
5. Let the gravy boil and the oden ingredients are cooked.
6. Ready to enjoy.
 KOREAN SPICY CHICKEN
INGREDIENTS
1 lb boneless and skinless chicken thighs
MARINADE:
2 tablespoons oil
1 1/2 tablespoons Korean chili paste, gochujang
1 teaspoon Korean red chili powder, gochugaru or regular chili powder
1 tablespoon sesame oil
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 piece ginger, peeeled and minced (1-inch)
3 cloves garlic, minced
salt to taste
INSTRUCTIONS
Slice the chicken thighs horizontally to make thinner pieces of meat. Slice each piece of chicken thigh
(depends on its thickness) into 2 or 3 horizontal pieces. Set aside.
Combine all the ingredients in the Marinade in a bowl, whisk it to make sure the Korean chili paste
(gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes or best for two hours.
Korean chicken
Grill the chicken until slightly charred and completely cooked through. You may also pan-fried the
chicken on a skillet or pan, or bake in the oven at 400F for about 20 minutes. Serve immediately with
steamed rice.
 TTEOK-BOKKI
Ingredients For Rice Cakes How to Cook Rice Cakes

Half a Pack of Glutinous Flour Combine the above ingredients

Add water little by little. Do not be too soft or too soft

3 tablespoons rice flour or wheat .
Air Then roll long. Cut to like.

A little bit of salt Boil the chopped ingredients. If it has risen to the top it
can be lifted.
A little sesame oil if any Toss it or put it in cold water.

How to Make Sauce

Heat the oil.
Add the hot chilli that has been ground with garlic.
If the oil has broken. Add anchovies or chicken powder.
Then add water, vinegar and ground chilli or chilli powder (if using chilli powder make sure it has
been mixed with a little water).
After that place the sugar.
Finally, add the rice cake we made earlier.
Add a little onion, then let the gravy thicken.
Serve time sprinkle with sesame seeds.
 JJANGMYEON
Ingredients (serves 2)
Black bean sauce seasoning:
4 tbsp chunjang (Korean Heatblack bean
paste)
1 tsp honey or sugar
Pinch of black pepper
Sauce thickener (ingredients should be
mixed together to form a slurry):
2 tbsp potato starch (or corn starch)
1 tsp sugar
¼ cup water
Other ingredients:
350g fresh wheat noodles of your choice, boiled in hot
water until tender, drained and rinsed with cold water.
200g chicken, cubed (or you can use any other meat of
your choice!)
½ zucchini, diced into small cubes
1 potato, diced into small cubes
½ carrot, diced into small cubes
½ onion, diced
½ cucumber, cut into matchsticks (for garnishing)
1.5 - 2 cups water
1 tsp sesame oil
2 tbsp cooking oil

Directions
Heat oil in a wok or frying pan. Add cubed chicken and stir-fry until cooked through.Add in the
cubed vegetables and cook for a few minutes.Create a well in the middle of the ingredients and
add a bit more oil, then add chunjang, honey/sugar and black pepper. Stir-fry chunjang mixture
for a few minutes until fragrant. Note: if your paste comes pre-fried (usually called jjajang paste
instead of chunjang paste), then you can skip this step.Add the water (enough to cover the
ingredients)and mix everything together well. Cover and cook until vegetables are all tender
(about 5 - 7 minutes)Once vegetables are tender, stir in the starch slurry little by little,
continuously stirring as you do until mixture thickens.Once the mixture has reached a thick
consistency, add the sesame oil, mix in and turn off the heat.Add your noodles to bowls, then
ladle over the sauce. Garnish with the cucumber matchsticks and serve.
 ONION RING
Ingredients

1 large onion, cut into 1/4-inch slices1 ¼ cups all-purpose flour1 teaspoon

baking powder1 teaspoon salt1 egg1 cup milk, or as needed¾ cup dry bread

crumbsseasoned salt to taste1 quart oil for frying, or as needed

Directions

Instructions ChecklistStep 1Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).Step

2Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking

powder and salt.Step 3Dip the onion slices into the flour mixture until they are all coated; set

aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the

batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may

be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a

plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the

ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very

well. Repeat with remaining rings.Step 4Deep fry the rings a few at a time for 2 to 3 minutes, or

until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
 CORNDOG
Ingredients
Hot Dogs – We highly recommend using simple
hot dogs – either beef, chicken or turkey hot dogs will do. If using longer-sized hot dogs,
keep in mind they will need to fit the diameter of your pot to fry once your stick is on. Also,
very thick hot dogs won’t heat through as well.Corn Meal – get “finely ground”Flour, sugar,
baking powder, and salt – pantry basics that help form the batter and make it
fluffy.Buttermilk and oil – adds flavor and moisture to the batterEgg – helps batter hold
together.Honey – adds sweetness to create a honey batter

How to Make Corn Dogs

Making corn dogs is easier and takes less time than you think! Here is a visual

reference for the process. Watch the video recipe above and you’ll have this recipe

memorized in no time.Pat Dry Hot Dogs with paper towels to help the batter to stick

better.Insert Sticks – skewer hot dogs make sure the length fits your pot)Dry

Ingredients – whisk together cornmeal, flour, sugar, baking powder, and salt.Wet

Ingredients – whisk together buttermilk, egg, olive oil, and honey.Combine Batter –

pour wet ingredients into dry ingredients and whisk until blended.Dip Hot Dogs and

Fry – Batter the corn dogs to completely cover the hot dog, let excess drip off at the

edge then Fry 2-3 at a time at 350˚F for 3 minutes until golden brown.
 KIMBAP

INGREDIENTS FOR EASY KIMBAP

(MAKES 4 ROLLS)4 dried seaweed sheets (gim / sushi nori)120g / 4.2

ounces spinach (regular or baby spinach)2 eggs, beaten1/2 carrot (120g /

4.2 ounces), julienned2 to 4 imitation crab sticks (depending on the length),

cut in half length ways4 sticks of BBQ Kimbap ham, cut into long strips if

you didn’t buy the pre-cut version (available at a Korean grocery store)4

yellow radish pickle (danmuji), cut into long strips if you didn’t buy the pre-

cut version (available at a Korean / Japanese grocery store)(optional) 12

strips seasoned edible burdock root (available at a Korean grocery store.

You can buy the one that’s packaged together with yellow radish pickle like

this picture. It’s also sold individually.)

 HOW TO MAKE KIMBAP

1. Rinse the spinach and parboil it in rapidly boiling water (30 seconds to 1 minute).
Drain the water away and run some cold water over the spinach. Gently squeeze the
spinach to remove any excess water. Put the spinach into a bowl. Add 1/8 tsp salt and
1/2 Tbsp sesame oil then mix them well.
2. Pre-heat a pan/skillet. Add a small dash of cooking oil and spread it around the pan.
Add the beaten egg and cook both sides well over medium heat. Place the egg omelette
on a cutting board and cut it into long strips
3. In a heated pan, lightly cook the carrots, crab sticks and kimbap ham (about 1 min per
ingredients), separately, and over medium heat. (Some people use these raw, but I
prefer cooking them first for my kimbap.)
4. Place the cooked rice into a mixing bowl then add 1/2 Tbsp sesame oil and 1/4 tsp
fine sea salt (or more to taste). Mix them well with a rice spatula.
5. Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to
assemble.
6. Place one dried seaweed sheet on the bamboo mat (shiny side down). Put the rice on
the seaweed sheet then spread it evenly and thinly to cover about 2/3 of the seaweed.
(Leave about 5cm / 2 inches gap at the top of the seaweed).
7. Now fill the seaweed with the filing ingredients. Make sure you evenly use the

ingredients so that you’re not sh8. Repeat the step 6 and 7 with the remaining

ingredients.9. Line up all kimbap on a cutting board and paste some sesame oil (1 Tbsp)

around the seaweed surface. Slice kimbap into bite size pieces. Serve.ort of them later.