*** Tangsuyuk (Tang-su-yuk) ***

*** Tangsuyuk (Tang-su-yuk) ***

~ fried beef(pork) in sweet and sour sauce ~

- Ingredients -

A. beef (or pork)

* 2/3 pound (12 oz) beef, cut beef into 2 x 0.5 x 0.25 inch pieces - bite size

(marinate ingredient : 1/8 tsp salt, 1/10 tsp ground black pepper, ½ tsp vinegar, 1 tsp cooking wine)

* batter : 1+ 1/3 cup cornstarch flour(potato powder), 1 cup water, 1 medium egg white, 1/8 tsp salt

* olive oil or vegetable oil (for deep fry)

B. sauce

* 1~ 2 thinly sliced fresh ginger root
* 1 ½ Tbsp garlic (2 cloves), peeled and minced

* ¼ cup onion, peeled and cut diagonally in 1.5 x 1.5 inch pieces

* 2 green onions, cut pieces 3 inches apart (optional)   
* ¼ cup carrot, peeled and sliced or cut in flower shapes
* 1/3 cup broccoli, cut into florets
* ½ ~ 2/3 cup bell pepper, cut in 1.3 x 1.3 inch pieces

* 1/3 cup wood ear mushrooms, cut in 1.3 x 1.3 inch pieces (optional)

(dried mushrooms soak into warm water about 1 hour)
* 1/3 cup pineapple chuck (12 pieces)

* 1 ½ Tbsp olive oil or vegetable oil

* ½ cup pineapple juice

* 1 ½ cup water

* cornstarch mixed with water (3 Tbsp cornstarch flour, ½  cup  water)

* ½ cup + 1 Tbsp sugar

* 3 Tbsp vinegar
* 2 ½ ~ 3 Tbsp   soy sauce

* 1 tsp sesame oil (optional)

 - Cooking Instructions –

 

A. fried beef

1. Combine 1 cup of corn starch powder and 1 cup of water in a small bowl, stir well, and let it sit for 2 hours.

2. In a medium bowl, marinate beef with 1/8 tsp salt, 1/10 tsp ground black pepper, ½ tsp vinegar and 1 tsp cooking wine for at least 20 minutes.

3. After the corn starch and water are separated, carefully pour out the water from the starch. Add 1 egg white, 1/3 cup corn starch powder, 1/8 tsp salt and mix it well.

4. Put marinated meat into the corn starch batter, mix well with hands.

5. Heat the oil in a skillet (over high heat) deep fry the battered beef for about 2 minutes. (Do not over fry)

6. Wait for the oil to heat back up (over high heat), fry the beef once more for about another 2 minutes. (crispy and golden brown)

7. Place deep fried beef on a paper towel.

B. sweet and sour sauce

1. Heat 1½ Tbsp olive oil in a skillet. (medium high heat)

2. Add the ginger, garlic and stir-fry 1 minute.

3. Add the carrots, broccoli, wood ear mushrooms and stir-fry 30 seconds.

4. Add the onion, bell peppers and green onion and stir-fry 1 minute.

5. Add the pineapple chucks and stir-fry 30 seconds.

6. Add the ½ cup pineapple juice, 1½ cups water and turn to high heat and boil for 2 minutes.

7. Add the cornstarch mixed with water and stir well and boil for 2 minutes.

8. Turn down to medium heat, add the ½ cup + 1 Tbsp sugar, 2 ½ ~ 3 Tbsp soy sauce, 3 Tbsp vinegar and stir well and boil for 1 minute. 

9. Turn off the heat and add the 1 tsp sesame oil and stir well. (optional)

C. serve

Place the hot fried beef on a warm serving plate and pour the hot sauce on top.   

*** Kkanpunggi (kkan-pung-gi) ***

*** Kkanpunggi (kkan-pung-gi) ***

~ fried chicken in sweet and sour spicy sauce  ~

- Ingredients -

A. chicken

* 1 lb   chicken breast (or thigh boneless)

(cut chicken into 1.5 x 1.5 x 1/2 inch pieces - bite size)

* ½ cup   milk

(marinade ingredient)

* ¼ tsp   sea salt

* ¼ tsp   ground black pepper

* 2 tsp   vinegar

* ½ cup  cornstarch

* olive oil or vegetable oil (for deep fry and sauce)

B. sauce

* 1 ~  2  thinly sliced fresh ginger root
* 1 ½    Tbsp garlic(3 clove),   peeled and minced
* ¼   cup   onion,   chopped (1/3 x 1/3 x 1/3 inches)
* ¼   cup   green onion,   chopped (1/3 inches)

* 2 Tbsp jalapeno (red or green hot pepper), chopped (1/3 x 1/3 inches)

* 1  tsp      red hot pepper powder

* 1/3 cup   sugar

* 1/3 cup   vinegar
* 1 and 2/3 Tbsp   soy sauce

* ½  cup    mul-yert (corn syrup)

* 1/8  tsp   black pepper
* 1  Tbsp   baked sesame seeds

* ¼  tsp     sesame oil (optional)

 - Cooking Instructions -

 

A. fried chicken

1. Pour milk in a medium bowl, combine the sliced chicken and soak for 20 minutes.  (to remove chicken smell)

2. Rinse with cold water and drain well.

(dry chicken on a paper towel)

3. In a medium bowl, marinate chicken with sea salt, black pepper and vinegar for at least 10 minutes.

4. Coat the marinated chicken with the cornstarch flour.

5. Heat the oil in a skillet (over high heat), deep fry the chicken for about 3 ~ 4 minutes.

6. Wait for the oil to heat back up (over high heat), fry the chicken once more for about another 3 ~ 4 minutes. (crispy and golden brown)

7. Place deep fried chicken on a paper towel.

B. sauce

1. Heat 1 ½ Tbsp olive oil in a medium skillet. (medium high heat)

2. Add the ginger, garlic and stir fry for 30 seconds.

3. Add the onion, green onion, jalapeno and stir-fry 1 minute.

4. Turn down to low heat, add the red hot pepper power and stir-fry 1 minute.

5. Add the corn syrup, sugar, vinegar, soy sauce and stir well.

6. Turn to high heat and boil for 2 ~ 3 minutes.

7. Turn off the heat and add the black pepper, sesame oil and stir well.

C. fried chicken with sauce

1. Keep stirring and when the sauce thickens, add the fried chicken and mix until the chicken is completely coated in sauce.

2. For the finishing touch, sprinkle sesame seeds and serve with white rice.

*** Serve fried chicken with sauce separately. (optional)

Chocolate Chip Cookies

*** Chocolate Chip Cookies ***
~   16pc Cookies (3  x 3 x 2/3 inches round) ~ 


- Ingredients –

* 1  cup   all-purpose flour
* 1 ¼ cup  oatmeal (blended)
* ½ cup   butter
* ½ cup   sugar
* ½ cup   brown sugar
* 1   egg
* 2/3 tsp   vanilla extract
* 1/4 tsp   salt
* ½ tsp    baking powder
* ½ tsp    baking soda
* 1/3 cup    chopped walnuts
(or pecans, peanuts, almonds etc.)
* 3 ~ 5 oz   semisweet chocolate chips  
(or white, dark chocolate chips, raisins, dried flutes etc.)  


- Cooking Direction –

1. Measure oatmeal, and blend in a blender or food processor to a fine powder.

2. In a medium bowl sift flour, baking powder, baking soda and salt 5 times. Add blended oatmeal and mix well.

3. In a medium(large) pot cream the butter and both sugars until very light and fluffy. (medium low heat)

4. Turn off the heat, add egg and vanilla extract mix together.

5. Add dried ingredient and mix well.

6. After cool add walnuts and chocolate chips.

7. 2 and 1/3 Tbsp dough balls place two inches apart on a cookie sheet. (2 inches round balls)

8. Preheat the oven 375 degrees F, bake for 10 ~ 12 minutes.
(until edge is light brown : 10 minutes-soft cookie, 12 minutes-crispy cookie)

9. Use a spatula to remove cookies to a wire rack to cool.

Spicy Tofu

*** Spicy Tofu ***

~ Korean spicy simmered tofu ~

- Ingredients –

A.
* 1 package   firm tofu (14 ~ 16 oz)
* 1 Tbsp     olive oil  (for frying)
* 1tsp    roasted sesame seeds 
 (to sprinkle on top when finished)

B. Sauce

* 3 ½ Tbsp  ~  4  Tbsp   soy sauce
* 1 and 1/3 C   water 
* 1 ½  ~ 2 Tbsp  red hot pepper power
* 1 Tbsp   minced garlic
* 1   thin sliced ginger
* 1 C    sliced onion (1/4 inch thick)
* 2/3 C   sliced green onion (3 inches)
* ¼ C sliced jalapenos or hot pepper (optional)


- Cooking Direction –

1. Rinse the tofu in cold water.

2. Slice tofu 2/3 x 3 ½ x 2  inch rectangles. 
(6~ 7 pieces)

3. Remove excess water from each slice of tofu with a paper towel.

4. In a medium bowl combine B(sauce) ingredients.

5. Heat the olive oil on non-stick frying pan. 
(medium high heat)

6. Add the tofu, fry one side for 1.5 ~ 2 minutes, flip tofu with spatula and fry for 1.5 ~ 2 minutes. (each side should be lightly golden brown.)

7. Pour some of the sauce into a medium pot.

8. Add fried tofu into pot and pour in the rest of the sauce over the tofu.

9. Cover the pot and bring to a boil for 10 minutes. (high heat)

10. Reduce to medium heat and cook for 15 minutes. (There should be 1/2cup of the sauce remaining in the pot.)

11. Turn off the heat and carefully transfer the cooked tofu onto a dish. (use spatula)

12. Put the remaining seasoning on top of the tofu.

13. Sprinkle roasted sesame seeds before serving.

Bibimbap

*** Bibimbap ***

~  Spicy beef and vegetables mixed with rice ~ 
(Most popular Korean Dish)


– Ingredients (4 servings) –

A. Cooked rice and eggs
* 4 cups   steamed rice    * 4   eggs 

B. Meat and Vegetables
* ½ lb   Beef   (cut in small pieces)
* 10 oz   Soy bean sprouts   (wash and drain)
* 14 oz   Spinach  (rinse three times and drain)
* 10 oz   Pickle or cucumbers   (wash, large cucumbers - cut in half lengthwise and then slice 1/5 inch widthwise, small cucumbers – sliced the 1/5 inch widthwise)
* 10 oz   Zucchini  (wash, cut the ¼ inch slice lengthwise and ¼ inch slice widthwise)
* 10 oz   Radish or carrots   (peeled and shred 2 inches)

C. Seasonings

* 1 clove  Garlic and 1 ½ Tbsp Minced garlic
* 2 Tbsp  Chopped green onion
* 1 Tbsp  Onion (optional)
* 1 tsp    Rice wine or  1/5  tsp of ginger extract
* 1  2/3 Tbsp   Red hot pepper powder
* 1  2/3 Tbsp  Soy sauce
* 1  ½   Tbsp   Roasted sesame seeds
* Sesame oil
* Salt and black pepper
* Olive oil or vegetable oil

D. Gochujang sauce

* 1 Tbsp   Sugar  
* 3 Tbsp   Red hot pepper paste (gochujang)
* 1 Tbsp   Sesame oil  
* 1 Tbsp   Water (optional)


- Cooking Direction –

A. Cook the white rice.

B. Beef
1. In a small bowl, marinate the small pieces of beef for 20 minutes.
(1 Tbsp soy sauce, 2 tsp sugar, 1/2 tsp sesame oil, 1 tsp rice wine or 1/5 tsp fresh ginger extract, 1 Tbsp chopped  green onion,  1 Tbsp chopped onion-optional, 1 tsp  minced garlic, 1/10 tsp black pepper)
2. Sauté in a hot skillet until well done. 

C. Soy bean sprouts 
1. Bring 5-6 cups of water to a boil.
2. Once boiling, put in the soy bean sprouts and cook for 15 minutes then drain. (cover the lid)
 (*** Bean sprouts: cook for only 3~ 4 minutes)
3. In a medium bowl, combine seasonings:
(½ tsp minced garlic, 1 Tbsp chopped green onion, 1/5 tsp sesame oil, 2/3 tsp sesame seeds, 1/2 tsp salt) 
4. Add drained soy bean sprouts and mix well.

D. Spinach
1. Bring 3 cups of water to a boil.
2. Boil spinach for 1 minute until wilted.
3. Drain and rinse spinach in cold water.
4. Squeeze out water 2~ 3 times.
5. Cut spinach into 2.5 inches in length.
6. Combine seasonings in a medium bowl:
(1 tsp minced garlic, 1 Tbsp chopped green onion, 1/5 tsp sesame oil, 2 tsp sesame seeds, 1/2 tsp salt) 
7. Add spinach and mix well.

E. Cucumbers
1. In a medium bowl combine 1/3 cup water with 1 ¼ tsp salt and mix well.
2. Soak sliced cucumbers in salt water for 10 minutes and then drain.
3. Squeeze the cucumbers out three times to get rid of excess liquid.
4. In a medium bowl combine seasonings:
(1 tsp  minced garlic, 1 Tbsp chopped  green onion, 1 tsp sesame seeds, 1 tsp red hot pepper powder, 1 tsp soy sauce, ¼  tsp sesame oil) 
5. Add cucumbers and mix well.

F. Zucchini
1. Heat a skillet with 1 tsp of olive oil on medium ~ high heat.
2. Add 1 clove sliced garlic and zucchini, stir-fry for 1 minute.
3. Add 1 Tbsp chopped green onion and ½ tsp salt and stir-fry for 1 minute.
4. Add ½ tsp sesame seeds and turn off.

G. Carrots
1. Heat a skillet with 1 tsp of olive oil on medium ~ high heat.
2. Add the carrots and stir-fry for 1 minute.
3. Add ½ tsp salt and stir-fry for 1 minute and turn off.

*** or Radishes
1. In medium bowl combine 1 Tbsp water with ½ tsp salt and mix well.
2. Soak radishes in salt water for 5 minutes then drain well.
3. In a medium bowl combine the seasonings:
(1 tsp minced garlic, 1 Tbsp chopped  green onion, 1 tsp sesame seeds, 1 tsp red hot pepper powder, 2/3 tsp soy sauce, 1/5 tsp sesame oil) 
4. Add radishes and mix well.

H. Mix gochujang sauce.

I.  Fry the eggs.


- Serve -
1. Spread 1 cup of hot cooked rice into individual bowls.
2. Arrange the beef, vegetables and the eggs over the rice.
3. Serve with the gochujang sauce and sesame oil.


-- Soy bean sprouts soup (optional) --
1. Pour soy bean sprouts soup into the pot and boil it over high heat. 
2. When it starts boiling, add the 4 handful anchovies (optional), 1/3 tsp minced garlic, 1/3 tsp salt and bring to a boil 5 minutes.
3. Remove the anchovies.
4. Before serving, put the soup in a small bowl and sprinkle some baked sesame seeds, red hot pepper powder, diced green onions and 1 drop of sesame oil.

Tuna Sushi

*** Tuna Sushi ***

– Ingredients –

A. Sushi rice
* 2 cups   steamed rice
(sauce : 1  1/3 Tbsp sugar, 1  1/3 Tbsp vinegar,   1/5  tsp salt)
* 1/2   Tbsp sesame seed (optional)

B. Fish
* 2/3 ~ 1   lb    tuna (or salmon, cooked shrimp… etc.)

C. Dipping sauce
(1 Tbsp soy sauce, 1/3 ~ 1 tsp wasabi)


– Cooking Direction –

A. Sushi rice

1. Cook the white rice.
2. Scoop the 2 cups of cooked rice into a medium bowl.
3. In a small bowl combine the sugar, vinegar, salt and mix well. Pour in the cooked rice.
4. Cool with a fan while gently turning the rice over so that each grain is coated with the seasoning (use a spatula until the rice is almost at room temperature.)
5. Add the sesame seeds and mix gently. (optional)
6. In a small bowl combine 1 cup of water and 1 tsp of vinegar. (su water)
(Dip your hands in the su water and make sure to keep them wet. Having wet hands helps prevent the rice from sticking to your hand)
7. Use one hand and take 1½ Tbsp sushi rice and squeeze, while using the other thumb to push and roll together to make a 0.8 x 2 inch cylinder.
8. Cover the wrap with small holes.

B. Cutting Fish

* Cut to the tuna 3 x 1 ½ x 1/4 inches.

C. To assemble the sushi

Place the cylinder of rice in the palm of one hand, cover with a piece of tuna, and squeeze lightly.
(Japanese restaurant style :  Place the cylinder rice in the palm of one hand, placing a small dollop of wasabi on the top of the cylinder rice. Then, cover with a piece of fish, and squeeze lightly.)

D. Serve

Serve tuna sushi with dipping sauce.

pamuchim (seasoning green onion)

*** pamuchim (pa-mu-chim) ***

~ seasoning green onion (bulgogi side dish) ~

- Ingredients –

* sliced green onions  2 oz

* red hot pepper powder  1 tsp

* baked sesame seeds   1 ½  tsp

* salt    1/8 tsp

* soy sauce    ¼ tsp

* sesame oil   1 Tbsp

Mix altogether

Yangnyom deonjang (Korean seasoned soybean paste)

*** Yangnyom deonjang ***            
(Yang – nyom – deon – jang) 

~ Korean Seasoned soybean paste (bulgogi or vegetables)~

 - Ingredients – 

* soybean paste (deonjang)  1/3 C 

* sugar    1/2 ~ 2/3 tsp (optional) 

* sesame oil   1 Tbsp 

* baked sesame seeds   1Tbsp 

* diced onion   1 Tbsp 

* diced green onion   1 Tbsp 
* diced hot pepper or jalapeno 1  tsp (optional)

Mix altogether

Dakdoritang

*** Dakdoritang (dak-do-ri-tang) ***
            ~ Korean spicy chicken and vegetable stew ~ 

- Ingredients –

A

* 2 1/2 lbs chicken (thigh, wing, legs or whole chicken) :
fat trimmed and skinless - after clean change 2 lbs  : cut into 2 inches cube, wash and drain

B

* 2  thinly sliced fresh ginger root
* 2  Tbsp  sliced garlic

* 1 C   onion, peeled and diced 1 ¼  inch size
* 1 C   carrot, peeled and diced 1 ¼  inch size
* 1 C   potato, peeled and diced 1 ¼  inch size
* 1 /2 C  green onion, cut in 3 inches
* 1/3 C   sliced hot pepper or jalepeno

C

* 4   Tbsp   olive oil
* 2~3 Tbsp  red hot pepper powder
* 1/4 tsp   black pepper

* 5   Tbsp   soy sauce
* 1 ~ 1  1/2 Tbsp beef dasida

* 2 1/2 ~ 3 C water

* 1 tsp  salt

 

- Cooking Direction –

1. In a hot large pan (deep pan or pot) add 4 Tbsp olive oil, add ginger, garlic and stir-fry.

2. Add chicken and stir-fry 2 minutes.

3. Add carrots, potatoes, onions and stir-fry 2 minutes.

4. Reduce heat to medium, add red hot pepper powder and stir-fry 1 minute.

5. Reduce heat to high, add soy sauce, black pepper, beef dasida and stir-fry 2 minutes.

6. Add water, salt and cover and bring to a boil.

7. After boiling reduce to medium heat and boil for 20 ~ 30 minutes.

   
8. Skim fat from the surface.
 

9. Serve with steamed rice.

( Eat Yam Yam~ !! *^v^* )

Mom’s Fried Shrimp

*** Mom’s Fried Shrimp ***

– Ingredients –

* 1 lb    large shrimp
* 1  1/2 Tbsp   white wine (or alcohol)

* 1/2 ~ 2/3   tsp   salt

* 1/2 tsp   garlic powder

* 1/2 tsp   ground white pepper (or black pepper)

* 1/2 cup   all-purpose flour

* 1  egg

* pinch of salt

* 1  cup    bread crumbs (Panko)

* 1 quart   olive oil 

– Cooking Direction –

1. Peel shrimp shell off while leaving the tail on.

2. Split each shrimp open by cutting lengthwise 2/3rd deep from bellyside.

(but do not cut the shrimp in half) 

3. De-vein and clean the shrimp with cold water in a strainer.  Dry the shrimp with paper towel.

4. Open the shrimp and lay it flat. Make criss-cross marks on both sides of the shrimp with a knife.

5. Brush the white wine onto the shrimps and then season with salt, pepper and garlic powder.

6. Coat the shrimps with flour.

7. Beat the eggs and add a pinch of salt. Dip the flour coated shrimps into the egg.

8. Then coat the shrimp with panko bread crumbs.

9. Deep fry shrimp in medium-hot oil until golden color.

10. Drain excess oil from shrimp on the paper towel and serve hot.

Mom's Zucchini Bread

*** Mom's Zucchini Bread ***

             ~ Zucchini (Carrot or Banana) Bread ~ 

- Ingredients –

A

* 2 1/2  cups flour  
* 1  tsp  baking soda 
* 2  tsp  baking powder
* 1  tsp  ground cinnamon
* 1/3  tsp  ground nutmeg

B

* 3   eggs

C
* 1/3  cup  olive oil
* 1/2  cup  milk 
* 1  1/5  tsp  salt
* 2  cups  sugar
* 2  1/2  tsp  vanilla extract

D
* 2  cups finely grated zucchini
* 1  can (8 oz)  crushed pineapple (2/3 cup)
* 1/2  cup  chopped walnuts
* 1/2  cup  rasin

- Cooking Direction –

1. In a large bowl sift togeher ingredient A  5 times. Add  ingredient D and mix well.

2. In a seperate bowl, beat eggs 1 minutes. Add ingredient C and mix well.

3. Fold dry mixture into the wet ingredients and mix until combined.

4. Pour into 9×4 inches greased pans.

5. Bake at 350 F for 50 minutes. 

(top of the rack)

Gematsal jeon (Crabmeat pancake)

 

*** Gematsal jeon (ge-mat-sal-jeon) ***

             ~ Crabmeat pancake ~

- Ingredients –

A

*  3  eggs

*  1/4  lb  diced imitation crabmeat

   (4 oz : 4 long sticks)

*  1/4 cup  diced  green onion

*  1/4 cup  diced  onion

*  1/8 tsp  black or whlte ground pepper

B
 *  1/4 tsp  salt

C

*  3 - 4  Tbsp olive oil

- Cooking Direction –

1. In a bowl, add ingredient A and mix well.

2. Heat 1 Tbsp olive oil in a non-stick skillet over medium- high heat.

3. Add salt to ingredient A and mix well quickly.

4. Place 3 Tbsp of the batter into the skillet and spread it 3 - 3 1/2 inches round shape and turn down to medium heat.

5. Flip it over and cook for 1 - 2 minutes and flip it again. 

6. Transfer jeon to paper towel.

7. Wipe skillet after each batch and repeat.