Korean Cinnamon Tea

In Korea it’s called Soo Jeong Kwaw and is served following dinner. It’s usually served cold.

Ingredients

• 5 cinnamon sticks
• 1 quart water
• 1/2 cup granulated sugar
• 1 tsp pine nuts, lightly toasted

Directions:

In a saucepan, combine cinnamon, water & sugar.

Bring to a boil then turn heat to low & simmer for 20 minutes, before setting aside to cool.

After tea has cooled, chill it in the refrigerator.

To serve, remove cinnamon sticks & pour the cold tea into cups or glasses, then garnish with pine nuts.

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Korean Cucumber Kimchi

You can also use Jalapenos, Korean chili and Carrots with the leftover stuffing. It will turn out really great.

Ingredients

• 5 cucumbers, peeled and cut into 1/2 x 1 1/2 inch sticks
• ½ cup of sea salt
• ½ cup of white sugar
• ½ cup of white vinegar
• 1 cup of water
• 2 tbsp of chili bean sauce
• 1 tbsp of hot chili oil
• 2 fresh hot red chili peppers, sliced
• 1 small onion, sliced
• 5 cloves garlic, sliced and crushed

Directions:

Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften

Drain, and rinse with fresh water

While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil

Reduce heat, and stir in the chili bean sauce and hot chili oil

Mix the cucumbers with sliced chilies, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables

Cover and refrigerate for 4 hours to blend the flavors

Serve chilled

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Korean Cucumber Salad

This Asian-inspired cucumber salad is an easy way to use up fresh cucumbers, and makes a delightful summertime side.

Ingredients

• 1/4 cup of white vinegar
• 1/4 tsp of black pepper
• 1/2 tsp of red pepper flakes
• 1 tsp of vegetable oil
• 2 tbsp of sesame seeds
• 1 cucumber, thinly sliced
• 1/2 green onion, sliced
• 1/2 carrot, julienned

Directions:

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes

Heat oil in a saucepan over medium-high heat

Stir in sesame seeds, and reduce heat to medium

Cook until seeds are brown, about 5 minutes

Remove seeds with a slotted spoon, and stir into vinegar mixture

Mix in cucumber, green onions, and carrot

Cover, and refrigerate at least 5 minutes

Best serve with rice

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Korean Egg Roll Triangles

It’s called Yaki-mon-do in Korean. They are similar to Chinese egg rolls, fun to eat and easy to make. Your friends will love them. They are great for parties.

Ingredients

• 1/2 package dry thin Asian rice noodles (Rice Vermicelli)
• 1/2 medium head cabbage, cored and shredded
• 1 package firm tofu
• 2 small zucchini, shredded
• 4 green onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp of ground black pepper
• 2 tbsp of Asian sesame oil
• 2 eggs, slightly beaten
• 2 tsp of salt
• 1 package round wonton wrappers
• 1/2 cup of vegetable oil

Directions:

Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally

Rinse with cold water, and drain in a colander set in the sink

Chop the noodles up into small pieces, and set aside

Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out

Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks

Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper

Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape

Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.

Heat the vegetable oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side

Serve immediately and with ketchup or preferred sauce

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Saenggang Cha (Korean Ginger Tea)

Refreshing on a hot summer day or soothing on a cold winter one, this sweet ginger tea is full of nutrients and vitamins. Wonderful chilled, this tea has also been used for centuries as a natural cold remedy.

Ingredients

• fresh ginger, 80 g
• cinnamon, pieces- 20 g
• water, 8 cups
• 4 -5 pine nuts
• 1 tsp honey

Directions:

Clean the ginger well

Rinse the cinnamon in cold water.

Thin slice the ginger.

Put the ginger, cinnamon, and water into a pot.

Boil it on medium (or low) heat for about 25-30 minutes.

Sieve the ginger and cinnamon.

Serve it in a tea cup.

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Korean Greens

You don’t cook them for too long, so they retain most of their nutrients, too.

Ingredients

• 2 lbs fresh spinach, stemmed and coarsely chopped
• 3 tbsp of vegetable oil
• 1 tbsp of sesame seed, toasted
• ♥♦♥♦ The sauce: 2 tbsp of dark sesame oil
• 3 tbsp of vinegar
• 3 tbsp of soy sauce

Directions:

Stir the sauce ingredients together

Heat the vegetable oil in a large skillet or wok

Add the greens and stir fry until tender

Pour off the excess liquid

Toss the greens with the sauce, sprinkle with sesame seeds, and serve

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Korean Grilled Chicken

A popular version of Korean BBQ chicken is to make it as a spicy stir-fry dish also known as dak galbi with lots of vegetables and a spicy marinade.

Ingredients

• 1/4 cup sesame seed
• 1/4 cup corn oil
• 1/4 cup soy sauce
• 1/4 cup dark corn syrup
• 1/2 cup onion (sliced)
• 1 garlic clove (crushed)
• 1/4 tsp pepper
• 1/4 tsp ground ginger
• 1 tsp cayenne pepper
• 3 lbs chicken (cut into pieces)

Directions:

In a shallow baking dish stir together the first nine ingredients.

Add chicken, turning to coat.

Cover and refrigerate, turning once, at least three hours.

Grill over low coals or using indirect method, turning and basting frequently, about 50 minutes.

Transfer to a serving dish then serve with preferred sauce

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