Hobak Chon (Korean Zucchini)

Korean zucchini hobak chon is often served as snack. It is sought after for being high protein. It is salty in taste. Traditionally korean zucchini hobak chon is always prepared by baking.

Ingredients

• 2 medium zucchini
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• vegetable oil

Directions:

Wash and slice zucchinis into 1/4 inch slices.

Place flour into a shallow bowl, for dredging.

Place eggs into another shallow bowl, and beat.

Heat a non-stick pan to medium low.

Put a small amount of oil into the pan.

In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg.

Put into pan.

Repeat assembly line until pan is filled.

Check sliced zucchini and flip when lightly browned.

Drain on paper towels.

Serve along side a Korean soy sauce dipping sauce

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Kimbop (Korean Sushi)

At first glance, they do resemble the Japanese rolls that Westerners associate with sushi. But kimbap is not considered fine or fancy fare in Korea, it’s actually picnic and snack food that you eat with your hands.

Ingredients

• 1 cup of uncooked glutinous white rice
• 1 ½ cups of water
• 1 tbsp of sesame oil
• Salt
• 2 eggs, beaten
• 4 sheets sushi Nori
• 1 cucumber, cut into thin strips
• 1 carrot, cut into thin strips
• 4 slices of American processed cheese, cut into thin strips
• 4 slices of cooked ham, cut into thin strips
• 2 tsp of sesame oil

Directions:

Rinse the rice in a strainer or colander until the water runs clear

Combine the rice with water in a saucepan

Bring to a boil then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes

Spread cooked rice onto a baking sheet to cool

Season with 1 tablespoon of sesame oil and salt

While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to simmer without stirring or turning to get a flat layer of cooked egg

When egg is completely cooked, remove from skillet and set aside on a cutting board to cool

Separate the Nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet

Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice

Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape

Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces

Place on a serving plate and serve with soy sauce

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Kimchi Jjigae (Korean Kimchi Soup)

Kimchi Jigae, or kimchi soup, is a traditional winter stew from Korea. It’s like a very spicy hot and sour soup made with fermented cabbage — some call it the cure-all for all winter ailments. It’s simple to make and many of the ingredients are not considered as exotic anymore. It  is known as a no-fail food, because you rely so much of its flavor on kimchi.

Ingredients

• ♥♦♥♦ Ingredients for soup: 1⁄8 lb pork loin (omit for vegetarian)
• 1 tbsp of rice wine
• 3 pinches black pepper
• 1 cup sour Kimchee: cut into 1x1, reserve juice
• ¼ white onion, cut into slices
• 1 green onion, sliced
• ¼ cup mushroom
• 3 tbsp of sliced Anaheim green chili peppers
• 1 cup tofu: extra firm, cut into 1/4-inch slices
• 1 ½ cups water
• Vegetable oil
• ♥♦♥♦ Ingredients for Base: 4 tsp of Korean chili flakes (gochugaru)
• 2 tsp of Korean chili paste (gochujang)
• 4 tsp of soy sauce
• ½ tsp of minced garlic
• 4 pinches black pepper

Directions:

Cut up vegetables, kimchi and tofu and set aside

Rinse meat, cut into thin strips 1-2″ long

Marinate meat in rice wine with two pinches black pepper for 15 minutes

Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done

Stir consistently. Kimchi will turn slightly translucent

In a separate bowl, combine soup base ingredients and mash together

Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu

Use kimchi juice as part of the water if extracted

Bring to a boil

Leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away

Taste soup for adjustments; add water as needed, or make extra soup base if needed

As soon as the meat is done, turn the heat down to low, add the tofu slices

Stir gently

Serve with rice

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Kimchi Jun and Dipping Sauce

Kimchi Jun is also known as Kimchi Boochimgae, which means Kimchi Pancake in English.  As you may have guessed the word Jun, means simply egg and flour battered.  It is an easy and popular Korean Recipe that is great for a Korean snack.

Ingredients

• 1 cup of kimchi, drained and chopped
• 1/2 cup reserved juice from kimchi
• 1 cup all-purpose flour
• 2 eggs
• 1 green onion, chopped
• 1 tbsp of vegetable oil
• Salt
• 1 tbsp of rice vinegar
• 1 tbsp of soy sauce
• 1/2 tsp of sesame oil
• 1/2 tsp of Korean chili pepper flakes
• 1/2 tsp of toasted sesame seeds

Directions:

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl

Heat vegetable oil over medium heat in a large skillet

Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible

Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side

Adjust the taste with salt

Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds

Transfer to a serving dish and serve with the pancakes.

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Kongnamool (Korean Soybean Sprouts)

Korean bean sprout soup, which is both cheap and easy to make, has a light and refreshing flavor. Healthy, full of vitamin C, and low in calories, it’s also supposed to be good for hangovers. Add a splash of red pepper flakes (kochukaru) and it’s great for colds as well.

Ingredients

• 1 pound of soybean sprouts
• 2 tbsp of soy sauce
• ¼ cup of sesame oil
• 2 tbsp of Korean chili powder
• 1 ½ tsp of garlic, minced
• 2 tsp of sesame seeds
• ¼ cup of chopped green onion
• 2 tsp of rice wine vinegar

Directions:

Bring a large pot of lightly salted water to a boil

Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds

Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process

Once the bean sprouts are cold, drain well, and set aside

Whisk soy sauce, sesame oil, chili powder, garlic, and sesame seeds together in a large bowl

Stir in bean sprouts and toss until well coated with the sauce

Sprinkle with green onions and season with rice wine vinegar

Refrigerate before serving.

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Korean Baked Sweet Bread Dough

The buns can be filled with a variety of fillings, such as custard, mung bean paste, or BBQed meat.

Ingredients

• 1 tbsp active dry yeast (1 package)
• 3 tbsp sugar
• 1 cup warm milk
• 1 egg
• 3/4 cup vegetable oil
• 3 1/2 cups all-purpose flour, and more for dusting and kneading

Directions:

Put the yeast and 1 tablespoon of the sugar in a small bowl.

Add 1/4 cup of the warm milk.

Let stand 5 minutes, then stir to dissolve.

It should foam and bubble.

If it does not, discard and use a fresh package of yeast.

Stir in the egg, oil and remaining milk.

Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade.

Process for 2 seconds.

With the machine running, pour the warm milk mixture down the feed tube in a steady stream.

Process until it forms a rough ball.

If ball is sticky and wet, add a little more flour.

Process a few seconds longer, or until dough pulls away from the sides of the bowl.

Remove dough to a lightly floured board.

Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.

Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.

Punch down dough and place on a lightly floured surface.

It is now ready to form into rolls, buns or loaves.

If preparing filled buns: Cut dough in half.

Form each half into a 12-inch long log; cut into 10 pieces.

Roll each piece into a 4-inch circle.

Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.

If right-handed, place a dough circle in palm of your left hand.

Put a big tablespoon of filling in the; middle; put left thumb over the filling.

With your right hand, bring up edge and make a pleat in it.

Rotate circle a little and make a second pleat.

As you make each pleat, gently pull it up and around as if to enclose your thumb.

Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal.

Place bun pleated side down on a parchment square.

Repeat with remaining dough and filling.

Put buns 1 1/2 inches apart on a baking sheet.

Let rise until doubled in size, 30 minutes to 1 hour.

Preheat oven to 350 degrees F.

Beat egg yolks with water and sugar; brush over buns.

Bake for 20 minutes.

Serve.

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Korean Barbequed Beef

This sauce is from the very popular ‘chicken bowls’. It’s very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired.

Ingredients

• 1 cup of white sugar
• 1 cup of soy sauce
• 1 cup of water
• 1 tsp of onion powder
• 1 tsp of ground ginger
• 1 tbsp of lemon juice
• 4 tsp of hot chili paste

Directions:

In a medium saucepan, whisk together the sugar, soy sauce, water, onion powder, and ground ginger then heat over high heat

Bring to a boil

Reduce heat to low, and simmer 5 minutes

Remove the mixture from heat, let it cool, and whisk in lemon juice and hot chili paste

Place chicken in the mixture

Cover, and marinate in the refrigerator at least 4-5 hours before preparing chicken as desired

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