Dakdoritang Recipe

Dakidoritang is a dish that can be described as a spicy, succulent chicken soup with potatoes. It is often eaten with rice in order to set off the heat from the soup. So why not give this spicy dish a try?

This recipe makes 3-4 servings.

Ingredients You Will Need:

- 1 Medium-sized Chicken: sliced into chunks
- 1 Cup of Baby Potatoes
- 1 Small Onion: sliced
- 1 Small Carrot: diced
- 2 PCS. of Red Chili Peppers: seeded and chopped
- 4 Cloves of Garlic: minced
- 6 Cups of Water

Ingredients for the Sauce:

- 1 Clove of Garlic: minced
- 3 TBSP. of Soy Sauce
- 8 TBSP. of Water
- 2 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 2 TBSP. of Gochujang, Korean Chili Paste (This is available in most Asian groceries)
- 1 TBSP. of Sesame Oil
- 2 TBSP. of Soju, Korean Rice Wine (This is available in most Asian groceries)
- 1 1/2 TBSP. of Honey
- 2 TBSP. of Ketchup

Instructions: 

-1- In a large pot, boil half of the water. Add the chicken and let it cook for at least 10 minutes over high heat. Remove the chicken from the heat. Allow it to cool and set aside.

-2- Prepare the Sauce
     In a bowl, combine together the following ingredients: garlic, soy sauce, water, Gochugaru, Gochujang, sesame oil, Soju, honey and ketchup. Mix well and set this aside.

-3- Wash the chicken under cool, running water. Place the chicken into a large bowl. Pour the sauce over it, mix it to make sure that it is all coated well.

-4- Place everything into a large pot, add the rest of the ingredients: the remaining water, potatoes, carrots, onions, chilies and garlic. Bring the soup to a boil while stirring continuously. Lower the heat and let it simmer until the vegetables become tender. Remove from the heat and serve hot.

-5- Enjoy!

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Dak Gomtang Recipe

Dak Gomtang is a light, simple chicken soup that is often eaten during the summer. It is usually served with rice and kimchi and is a quintessential South Korean summer meal. So why not give it a try!

This recipe makes 3-4 servings.

Ingredients You Will Need: 

- 60 OZ. Whole Chicken
- 10 Cups of Water
- 10 Cloves of Garlic: crushed
- 1 Thumb-sized ginger: peeled and sliced
- 1 Small Onion: sliced thinly
- 2 Stalks of Green Onions: chopped
- 1/2 TSP. of Whole Black Peppers
- Salt and Pepper to taste

Instructions:

-1- In a large pot, combine the following ingredients: the chicken, water, garlic, ginger, onions, green onions, and whole peppers. Bring everything to a boil over high heat. Make sure you skim the scum that is found on top of the broth. When it has begun to boil, reduce the heat and let is simmer for 45 minutes. Turn off the heat.

-2- Next, remove the chicken from the broth. After you have let the chicken cook, remove the meat off of the bones and shred it. Keep the bones and put the meat aside.

-3- Now, return the bones to the broth and simmer it for 30 more minutes. Remove it from the heat and allow it to cool. Next, strain and discard the bones and vegetables. Make sure you spoon off any excess fat from the broth.

-4- To Serve:
      Place the chicken pieces in a bowl and pour the brother over it. Serve hot.

-5- Enjoy!

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Yookgaejang Recipe

This recipe is a really spicy beef soup and is said to be one of the spiciest dishes in Korea. This recipe is definitely not for the fainthearted! However, if you enjoy spicy foods you should consider making this yummy, filling soup. It is perfect for the cold seasons! So why not give it a try!

This recipe makes 4 servings.

Ingredients You Will Need:

- 16 OZ of Beef: sliced thinly
- 4 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 1 TBSP. of Light Soy Sauce
- 8 Cups of Water
- 1 Cup of Bean Sprouts: cleaned and tails removed
- 1/2 Cup of Fernblake: soaked and drained (This is available in most Asian groceries)
- 2 Stalks of Green Onions: chopped
- 2 Cloves of Garlic: minced
- 1 TBSP. of Sesame Oil
- 1 TSP. of Salt
- 1 TSP. of Pepper

Instructions:

-1- In a large pot, heat the sesame oil on high heat. Saute the beef together with the soy sauce and the gochugaru. Cook this for about 5 minutes.

-2- Now add the water and allow it to simmer. Next, add the bean sprouts and put the lid on and bring the mixture up to a boil.

-3- Next, reduce the heat to low. Add the fernbrake and continue to cook it for about 30-40 minutes, this should allow the beef to become tender.

-4- Stir in the green onions. Now season it with salt and pepper. Remove it from the heat and serve immediately.

-5- Enjoy!

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Yakbap Recipe

Yakbap, is a dessert recipe that is made from sticky rice and is flavored with nuts and raisins. While it is normal to enjoy this dessert anytime of the year, it is most commonly served during the New Year and other special occasions. It is also more enjoyable when served warm. This recipe is very easy and takes no time to do; so why not give this dessert a try?

This recipe makes 4 servings.

Ingredients You Will Need:

- 1 Cup of Sticky Rice (This is available in most Asian groceries)
- 1/2 TBSP. of Soy Sauce
- 2 TBSP. of Honey
- 1 TBSP. of Soju, Korean Rice Wine (This is available in most Asian groceries)
- 1/2 TBSP. of Sesame Oil
- 1/2 Cup of Walnuts: skinned
- 1/2 Cup of Golden Raisins
- 1 TBSP. of Pine Nuts
- 1/4 Cup of Brown Sugar
- 1/2 TBSP. of Ground Cinnamon
- 1 1/2 Cups of Water

Instructions: 

-1- Soak the rice in water for about an hour but it is preferred to let it soak overnight. Wash the rice under cold running water at least three times.

-2- Place the rice in your rice cooker together with the other ingredients. Mix it well in order to evenly distribute the ingredients well. Now add the water.

-3- cook the rice for about half an hour and let it cool for a minute before you serve it.

-4- Enjoy!

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Dakjuk Recipe

Like in most Asian countries, Dakjuk, or porridge, is a very popular breakfast meal. There is just something about a bowl of steamy porridge that feels quite comforting. So why not give this South Korean version a try!

This recipe makes 3 servings.

Ingredients You Will Need:

- 1 Cup of Short Grain Rice: soaked for an hour and drained
- 1 Carrot: julienned
- 1 Celery: julienned
- 5 Cups of Chicken Stock
- 1 Cup of Cooked Chicken: shredded
- Salt & Pepper to taste

Instructions:

-1- In a large pot, combine the rice and the chicken stock. Let is simmer over medium-low heat for half an hour. Stir it occasionally in order to prevent the rice from sticking to the pot. Now reduce the heat when the stock has visibly reduced.

-2- Now add the carrots and the celery. Continue simmering it until the vegetables are cooked. Now add the chicken. Season it with salt and pepper. Simmer for a few more minutes then turn off the heat. Serve immediately.

-3- Enjoy!

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Saewoo Bokumbop Recipe

This is yet another version of Korean fried rice, this time though it is flavored with onions. It's one of those dishes that are easy, delicious and fulfilling dish that is often served with egg-based soups. So why not try it!

This recipe makes 2 servings.

Ingredients You Will Need:

- 2 Cups of Cooked Short-Grain Rice
- 20 PCS. of Small Shrimp: peeled and de-veined
- 1 Small Onion: chopped
- 1/2 Cup of Cooked Green Peas
- 2 Stalks of Green Onions: chopped
- 1 Large Egg: scrambled
- 2 TBSP. of Vegetable Oil
- 3 TBSP. of Light Soy Sauce
- 1 TSP. of Sesame Oil
- Salt, to taste
- Pepper, to taste

Instructions: 

-1- Heat the vegetable oil over high heat in a wok. Now add the shrimps and stir-fry until it is cooked thoroughly.

-2- Now add the following ingredients: onions, green peas and green onions. Continue to stir-fry until the onions have become soft.

-3- Now add the rice. Mix everything well and continue to cook for a couple more minutes.

-4- Make a well in the middle of the rice mixture and then add the sesame oil. Pour in the scrambled egg and let it cook for a minute before mixing if through the rice mixture. Season it with soy sauce, salt and pepper. Continue to stir-fry until the egg is cooked and well-incorporated. Turn off the heat and serve immediately.

-5- Enjoy!

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Kimchi Bokkeumbap Recipe

Kimchi Bokkeumbap is basically the Korean version of fried rice with the choice cuts of meat, kimchi, veggies and a sunny side-up egg on top that completes this dish. Traditionally Bokkeumbap is made in homes in order to use any left-over kimchi but of course, it can be made with freshly-made kimchi as well.

This recipe makes 2 servings.

Ingredients You Will Need:

- 2 Cups of Cooked Short-Grain Rice
- 1/2 Cup of Ground Pork
- 1 TBSP. of Soy Sauce
- 1 Clove of Garlic: minced
- 1 TSP. of Pepper
- 1 Small White Onion: sliced thinly
- 1/2 Cup of Kimchi with Liquid: chopped
- 2 Stalks of Green Onions: chopped
- 1 Egg: fried, sunny side-up
- 2 TBSP. of Vegetable Oil
- 1 TSP. of Salt

Instructions:

-1- In a bowl, combine the following ingredients: the soy sauce, garlic and pepper. Add the pork and let it marinate for at least 15 minutes.

-2- Heat the oil over high heat in a wok. Saute the pork together with the marinade until has become lightly browned. Once it is lightly browned, add the onions and kimchi. Continue cooking for about 5 more minutes.

-3- Lower the heat and add the rice. Mix it until everything is mixed evenly and together nicely. Season it with salt.

-4- Remove from the heat and then transfer it to a serving dish. Garnish with green onions and the fried egg. Serve hot.

-5- Enjoy!

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Bibimbap Recipe

When this dish is translated, it literally means 'mixed meal'. Bibimbap is a rice dish that is topped with beef, egg and vegetables. To eat this dish, you have to mix the toppings with the rice. So why not give this dish a try?

This recipe makes 2-3 servings.

Ingredients You Will Need:

- 8 OZ. of Ground Beef
- 1 Cucumber: julienned
- 1 Cup of Bellflower Roots: shredded
- 1/2 Cup of Bean Sprouts: washed and tails removed
- 1/2 Cup of Lettuce Leaf: sliced thinly
- 3 PCS. of Shiitake Mushrooms: soaked and sliced thinly (This is available in most Asian groceries)
- 1 Sheet of Vegetable Jelly
- 1 Small Carrot: julienned
- 1 Egg: fried, sunny-side up
- 3 Cups of cooked Short-grain Rice
- 4 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 1 TBSP. of Sugar
- 1 TBSP. of Sesame Seeds
- 2 TSP. of Sesame Oil
- 1/2 TBSP. of Vegetable Oil

Instructions:

-1- First, heat the vegetable oil over a medium-high heat in a small frying pan. Now, stir-fry the beef until it is almost cooked. Remove the pan from the heat and set aside.

-2- Heat the sesame oil in another pan over medium-high heat. Now add the cucumbers and then stir-fry for about a minute. Then transfer the cucumbers to a dish and then set aside. In the same pan, add the following ingredients: bellflower roots, carrots and mushrooms. Stir-fry until the vegetables are soft but that the color is still vivid. Remove from the heat and set aside.

-3- Prepare the Sauce
     In a small bowl, combine the following ingredients: gochurang, sugar and sesame seeds. Mix them well.

-4- To Serve
     Arrange the cooked rice in a deep dish/bowl. Now surround the rice with the prepared vegetables and beef. Top it off with the fried egg. Serve this together with the prepared sauce. To eat, mix all of the ingredients together with the rice and sauce.

-5- Enjoy!

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Jap Chae Recipe

Another one of South Korea main dishes are those that contain noodles. Jap Chae, or savory stir-fried glass noodles, is perhaps one of most popular noodle dishes. You can eat it plan but it can also be mixed in with rice. So why not give it a try!

This recipe makes 2-3 servings.

Ingredients You Will Need:

- 12 OZ of Mang Dyun, glass noodles, that have been cooked according to the packaging directions (This is available in most Asian groceries)
- 4 OZ. of Beef: sliced into strips
- 5 PCS. of Shiitake Mushrooms: soaked and cut into strips (This is available in most Asian groceries)
- 2 TBSP. of Soy Sauce
- 1 TBSP. of Sugar
- 1 Clove of Garlic: minced
- 1 TBSP. of Sesame Oil
- 2 Stalks of Green Onions: chopped
- 1 TSP. of Pepper
- 1/2 CUP of Spinach: chopped and blanched
- 1 Medium-sized egg: beaten
- 1 Medium-sized Carrot: julienned
- 1 Small White Onion: sliced thinly
- 5 TBSP. of Vegetable Oil
- 1 TSP. of Salt
- 2 TSP. of Sesame Seeds

Instructions:

-1- In a bowl, combine the following ingredients: soy sauce, sugar, garlic, sesame oil, green onions and pepper. Mix these ingredients well and marinate this mixture with the beef and drained mushrooms. Set this aside.

-2- Now, place the spinach in another bowl and season it with salt and sesame oil. Set this aside as well.

-3- Fry the egg in a small pan using a tablespoon of the vegetable oil. Cut the fried egg into strips and set it aside as well.

-4- Heat the remaining vegetable oil in a wok over high heat. Saute the beef until the meat has been cooked but it is still tender. Add the mushrooms and continue cooking. Continue to add the other vegetables: carrots, onions and spinach.

-5- Now add the cooked noodles (cooked by the directions on the package) and stir-fry for a few minutes. Season the noodles with salt. Continue cooking until the vegetables are tender. Remove from the heat and garnish with the fried egg and sesame seeds before serving.

-6- Enjoy!

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Maeuntang Recipe

This recipe is a spicy fish stew that is often served over a hot bed of steamed, fluffy white rice. Various types of fish can be used for this dish - bass, tuna, snapper or even freshwater fish such as trout. This recipe calls for trout but of course, you are free to change it to any type of fish that you would like.

This recipe makes 4 servings.

Ingredients You Will Need:

- 2 PCS of 12 inch sized Trout: cleaned and sliced into pieces
- 6 CUPS of Water
- 6 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 1 TBSP. of Light Soy Sauce
- 2 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 1/2 CUP of Radish: sliced thinly
- 2 PCS. of Red Chilies: chopped and seeded
- 3 Cloves of Garlic: minced
- 10 OZ. of Tofu: sliced
- 2 TBSP. of Coarse Salt
- 3 Stalks of Green Onions: chopped
- 3 PCS. of Crown Daisy: sliced into 3 inch pieces (This is available in most Asian groceries)
- 4 Stalks of Parsley: sliced into 3 inch pieces

Instructions:

-1- Place the water into a large pot and bring it to a boil. Stir in the gochurang, gochugaru, and soy sauce. And let it simmer for a few minutes.

-2- Add the following ingredients: radish, chilies and garlic. Continue to simmer over medium-high heat for 3 minutes.

-3- Now add the fish. Continue to simmer until the fish has been cooked through. Add the tofu and season with the salt.

-4- Stir in the green onions, crown daisy and parsley. Cook it for a couple of more minutes before turning off the heat. Serve hot.

-5- Enjoy!

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Kimchi Jjigae Recipe

This recipe is made with Kimchi as its soup base and this recipe is typically eaten during the colder season. And though it can be eaten as a soup, most Koreans prefer to eat it with rice. So why not give it a try?

This recipe makes 2 servings.

Ingredients You Will Need:

- 1 CUP of Kimchi (This can be either homemade or bought)
- 16 OZ. of Pork Belly: sliced thinly
- 1 TBSP. of Vegetable Oil
- 2 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 3 CUPS of Water
- 1 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 2 Cloves of Garlic: minced
- 1 TSP. of Light Soy Sauce
- 1/2 Block of Tofu: cut into chunks
- 2 Stalks of Green Onions: chopped
- 2 PCS. of Green Chili: seeded and chopped
- 1/2 TSP. of Salt
- 1/2 TSP. of White Pepper

Instructions:

-1- Heat the vegetable oil in a large pot over a medium-high heat. Saute the pork belly until it begins to sizzle.

-2- Add the Gochurang to the pork. Continue sauteing until the pork has been cooked through.

-3- Add the water and Kimchi to the pot. Let it boil, then reduce it to a simmer.

-4- Stir in the Gochugaru, garlic, and soy sauce. Simmer for half an hour.

-5- Add the tofu, green onions, and chili. Cook this for another minute. Now season with the salt and the pepper. Turn off heat and serve immediately.

-6- Enjoy!

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Spicy Squid Recipe

Koreans love any dish that has seafood in it as well as spice. So what is better than a dish that combines both? Nothing. The squid is stir-fried and flavored with a nice spicy sauce. Yummy! Why not give it a try and be adventurous!

This recipe makes 2 servings.

Ingredients You Will Need:

- 16 OZ. of Squid: cleaned and cut into strips
- 2 1/2 TBSP.  of Soy Sauce
- 1 TBSP. of Sugar
- 2 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 5 Cloves of Garlic: minced
- 1 Cup of Carrot: sliced thinly
- 1 Medium-sized Onion, chopped
- 12 Stalks of Green Onions: chopped
- 1 Green Chili Pepper: seeded and chopped
- 1 TBSP. of Vegetable Oil
- 1 TSP. of Sesame Oil

Instructions:

-1- In a small bowl, combine the following ingredients: soy sauce, sugar, Gochugaru, and garlic. Mix these ingredients well and set aside.

-2- In a wok, heat the vegetable oil over high heat. Stir-fry the following ingredients: carrots, onion, green onions, and chili pepper for a couple of minutes.

-3- Add the sauce you have made to the stir fry and stir quickly. Now add the squid and continue to stir-fry until the squid has turned opaque. Remove from the heat and transfer it to a serving dish. Before serving, sprinkle the soy sauce over the dish. Serve immediately.

-4- Enjoy!

**To find out what a Wok looks like, refer to an earlier recipe post that I posted a picture of it. Or just Google, Wok.**

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Godeungeo Jorim Recipe

Mackerel and radish that has been braised in a spicy, savory sauce makes up this recipe. It also goes well with steamed rice or it can be eaten as a filling for a lettuce vegetable wrap. Give it a try!

Ingredients You Will Need:

- 2 PCS. of Large Mackerel: gutted, cleaned and filleted
- 1 large Korean Radish: peeled and sliced thinly
- 2 Cups of Water
- 2 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 2 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 2 TBSP. of Soju, Korean Rice Wine (This is available in most Asian groceries)
- 2 TBSP. of Light Soy Sauce
- 1 TBSP. of Sugar
- 4 Cloves of Garlic: minced
- 1 Thumb-sized Ginger: minced
- 2 PCS. of Red Chili Pepper: seeded and chopped
- 2 Stalks of Green Onions: chopped

Instructions:

-1- Place the water into a pot. Now add the radish and bring it to a boil. Cook on low heat for 10 minutes.

-2- Prepare the Sauce
     In a large bowl, combine the following ingredients: Gochugaru, Gochurang, Soju, Soy sauce, sugar, garlic, ginger and red chilli pepper. Mix these ingredients well and set it aside.

-3- Now add the sliced Mackerel to the radish. Pour the prepared sauce on top of the fish. Now simmer until the sauce has been reduced to half. Do not stir but spoon some of the sauce on top of the fish. Turn up the heat and continue cooking the fish for about 7 more minutes.
Put the lid on but allow a small space in order to allow the sauce to evaporate.
Lower the heat and now simmer for a further 12 minutes.

-4- Remove from the heat and transfer to a serving dish. Garnish with the chopped green onions.

-5- Serve Immediately

-6- Enjoy!

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Jang Uh Gui Recipe

Jang Uh Gui, simply put, is broiled freshwater eel that is served with a spicy sauce. This dish is deceptively simple dish that packs quite a lot of flavor. So why not give it a try?

This recipe makes 2 servings.

Ingredients You Will Need: 

- 1 large Freshwater Eel, that has been cleaned and filleted
- 2 TBSP. Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 1 TBSP. of Soy Sauce
- 1 Stalk of Green Onions, chopped
- 2 Cloves of Garlic, chopped
- 1 TBSP. of Sesame Salt
- 1 TBSP. of Ginger Juice
- 1 TBSP. of Cheong Ju, Clear Rice Wine (This is available in most Asian groceries)
- 1 TSP. of Cornstarch that is mixed together with 1 TSP. of water (Slurry)
- 1 TSP. of Sesame Oil
- 2 TSP. of Sugar
- 1 TSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)

Instructions:

-1- In a medium-sized sauce pan, combine together all of the ingredients, except for the eel.

-2- Bring this mixture to a boil over low heat. Continue to cook the mixture until it thickens. Remove it from the heat and set aside so it can cool.

-3- Skewer the eel pieces with a bamboo, or metal skewer. Now dip each skewer into the prepared sauce and allow it to soak through for about 10 minutes.

-4- Broil the eel for 15 minutes or until it has been cooked thoroughly. While you are still broiling the eel, brush with the left-over sauce.

-5- Remove the eel skewers and place them onto a serving plate. Serve them immediately.

-6- Enjoy!

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Tangsuyuk Recipe

The origin of this sweet and sour chicken recipe can be found in Chinese cooking. It is also a quick filling and favorite meal. In most fast food restaurants have this one on their menu but of course, the homemade version tastes so much better!

This recipe makes 4 servings.

Ingredients You Will Need: 

- 16 OZ. of Chicken Breasts, filleted & cut into strips
- 2 TSP. of Light Soy Sauce
- 1 Medium-sized White Onion, sliced thinly
- 2 Carrots, both blanched and sliced thinly
- 1 CUP of Edamame (This is available in most Asian groceries)
- 1 Red Bell Pepper, sliced
- Vegetable Oil for frying

Ingredients for Batter:

- 1/2 CUP of All-Purpose Flour
- 2 TBSP. of Cornstarch
- 1/2 CUP of Cold Water
- 1 Large Egg, beaten
- Sweet Sauce
- 1 CUP of water
- 2 TBSP. of Corn Starch that has been dissolved in 2 TBSP. of Water (Slurry)
- 2 TBSP. of Soy Sauce
- 3 TBSP. of Cider Vinegar
- 3 TBSP. of Sugar
- 1/4 CUP of Pineapple Juice

Instructions: 

-1- In a large bowl, combine just the chicken and the soy sauce for now. Mix this well and set it aside.

-2- Prepare the Batter.
     In a large bowl, combine the following ingredients: flour, cornstarch, 1 cup water and egg. Mix this well until no lumps are visible.

-3- Take the marinated chicken and dip each strip into the batter.

-4- Heat enough of vegetable oil in a deep fryer over medium-high heat. Fry each of the strips until they are golden brown. Place them on paper towels in order to remove any excess oil.

-5- Prepare the Sauce.
     In a medium-sized saucepan, combine the following ingredients: 1/2 cup of water, soy sauce, vinegar, sugar and pineapple juice. Bring this to a boil. Bring down the heat and then add the slurry. Stir this until the sauce becomes thick. Now quickly stir in the onions, carrots, Edamame and bell peppers. Remove from the heat.

-6- To Serve
     Transfer the chicken strips in a serving dish and carefully pour the warm sauce over the chicken strips. Serve immediately.

-7- Enjoy!

 This is what Edamame looks like. You can ask for it at your Asian grocery, most places to carry them.






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Korean Fried Chicken Recipe

What is it that makes Korean-style Fried Chicken different from other Fried Chicken? It's the fact that it is barely dredged in flour, thus keeping the skin light and absolutely crispy. This, when paired with a special spicy sauce, will surely make this chicken dish a hit with everyone.

This recipe makes 4 servings.

Ingredients You Will Need: 

- 16 OZ. of Chicken Wings
- 1/2 TSP. of Salt
- 4 TBSP. of Molasses
- 1 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 1 TBSP. of Soy Sauce
- 1/4 CUP of Soju, Korean Rice Wine (This is available in most Asian groceries)
- 3 CLOVES of Garlic, minced
- 1/2 of a thumb-sized ginger, grated
- 1 TSP. of Sesame Oil
- 3 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 1 TBSP. of Potato Starch
- Vegetable Oil for frying
- 2 TSP. of Toasted Sesame Seeds

Instructions:

-1- First, rub the chicken with the salt. Cover and let the chicken marinate inside a fridge for at least four hours, or it is preferably to let it marinate overnight.

-2- Prepare the Sauce.
      In a medium-sized pot, mix together all of these ingredients: molasses, Gochurang, soy sauce, Soju, garlic, ginger and sesame oil.
      Bring the mixture to a boil, until it thickens. Remove from the heat.
      Let it cool for a few minutes before you begin straining the sauce through a fine sieve.
      Make sure that there are no solid clumps in the sauce.
      Set this aside for now.

-3- Prepare the Chicken.
      Using paper towels, use it to dab the chicken dry in order to remove as much moisture as possible.
      Sprinkle the chicken with potato starch, tossing to make sure that they are evenly coated.

-4- Heat enough of vegetable oil over high heat so that it covers the chicken in your deep fryer.
      Fry the chicken pieces in batches, making sure that you don't crowd your cooker.
      Fry until the chicken has turned a crispy, golden brown.
      Let it rest on the paper towels in order to remove any excess oil.

-5- When all of the chicken is fried, transfer it to a bowl big enough to hold all of the chicken; and then quickly pour the prepared sauce all over the chicken. Making sure that it is all coated very well.

-6- Serve immediately. DO NOT let it sit for too long in the sauce, cause it will start to lose its crispiness.

-7- Enjoy!

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Bul Dak Recipe

The meaning of Bul Dak literally means Fire Chicken, so one can only imagine how spicy this chicken dish really is. The side dishes that go well with this recipe is that of side dishes that are a bit on the sweet side, such as Radishes and Onions. They are also the most traditional accompaniments to this dish.

This recipe makes 3 servings.

Ingredients you will need: 

- 6 PCS. of Chicken Drumsticks, deboned and sliced into halves
- 2 TBSP. of Light Soy Sauce
- 1 TBSP. of Sugar
- 1 TBSP. of Honey
- 2 TBSP. of Cheong Ju, or Clear Rice Wine (This is available in most Asian groceries)
- 1 Stalk of Green Onion, chopped
- 1 TSP. of Black Pepper
- 1 TBSP. of Corn Oil
- 1 TBSP. of Toasted Sesame Seeds

Ingredients for Sauce: 

- 3 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 2 PCS. of Jalapeno Peppers
- 1/2 CUP of Korean Pear, finely chopped (This is available in most Asian groceries)
- 1 small White Onion, minced
- 3 Cloves of Garlic, minced
- 4 TBSP. of Soy Sauce
- 1 TSP. of Mustard
- 1 TBSP. of Sesame Oil
- 1 TBSP. of Sugar
- 1 TBSP. of Honey

Instructions: 

-1- In a large bowl, combine together the soy sauce, honey, Cheong Ju and pepper. Add the chicken and coat it well with the mixture. Marinate the chicken for 20 to 30 minutes.

-2- Combine together the following sauce ingredients in a food processor: Gochugaru, Jalepeno, pears, onion, garlic, soy sauce, mustard, sesame oil, sugar and honey. Give it a pulses until the mixture is turned quite thick. Set this aside for now.

-3- Heat a large, non-stick frying pan over a medium-high heat. Pan fry the chicken until it is almost cooked through. Remove the chicken and transfer it into a bowl together with the prepared sauce. Mix it very wel.

-4- In the same pan as before, heat the corn oil over medium-high heat. Return the chicken and the sauce to the pan and continue cooking them together. Let them cook for about 3 minutes or until the chicken has been cooked thoroughly. Now remove from the heat. Serve immediately.

-5- Enjoy!

((Images were provided by Google Images Search))

Samgyupsal Recipe

Samgyupsal is yet another grilled meat recipe, though this time the recipe uses pork belly slices. Unlike Bulgogi though, there is no marinating that is involved. Instead, the pork is cooked immediately alongside choice vegetables. Samgyupsal is served as a main dish in many homes but it is still more popular as an accompaniment to beer.

This recipe makes 4 servings.

Ingredients you will need:

- 16 OZ. Pork Belly, sliced into thin strips
- 2 TSP. of Fresh Thyme
- 1 TSP. of Dill
- 1 TSP. of Rosemary
- 4 Cloves of Garlic, minced
- 1 small bunch of Lettuce, separate and wash
- 1 cup of Kimchi, chopped
- 3 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries).
- 1/2 cup of Dwenjang, Korean Soybean Paste (This is available in most Asian groceries)
- 1 TSP. of Soju, Korean Rice Wine (This is available in most Asian groceries)
- 1 TSP. of Honey
- 1 TBSP. of Sesame Oil
- 1/2 TBSP. of Toasted Sesame Seeds
- 1 Bulb of Garlic, peeled
- 3 stalks of Green Onions, chopped
- 1 TBSP. of Vegetable Oil

Instructions:

-1- In a large bowl, mix these ingredients together: thyme, dill, rosemary, and half of the minced garlic. Rub this mixture all over the pork slices. Coat the pork slices well and set aside for 15 minutes.

-2- Prepare you Grill.
     You can use a stove-top grill, or if you prefer an outdoor grill. Grill the pork strips until they are well-browned on both sides. Place the pork strips on paper towels in order to remove the excess oil.

-3- Prepare the Sauce.
     In a large bowl, combine together these ingredients: the remaining minced garlic, Gochurang, Dwenjang, Soju, honey, sesame oil and sesame seeds. Mix these ingredients well and then set them aside.

-4- Heat the vegetable oil in a small non-stick pan. Now saute together the peeled garlic and the kimchi. Cook them for about 3 minutes, this will allow the garlic to become fragrant. Remove from the heat.

-5- To Serve
     Arrange the pork meat and lettuce together in a serving dish. Serve hot and with the prepared sauce.

-6- Enjoy!

((Images Provided by Google Image Search))

Bulgogi Recipe

Bulgogi is one of the more popular dishes that can be found outside of Korea. In this recipe, thin slices of beef have been marinated in a sweet spicy sauce. Yummy!

This recipe makes 2-3 servings.

Ingredients You Will Need: 

- 12 oz. Beef Sirloin that has been sliced thinly
- 5 TBSP of Brown Sugar
- 1/2 Cup of Soy Sauce
- 4 Cloves of Garlic, minced
- 1/4 TSP of Salt
- 5 TBSP of Soju, Korean Rice Wine (This is available in most Asian groceries)
- 2 TBSP of Sesame Oil
- 2 TBSP of Toasted Sesame Seeds
- 6 Stalks of Green Onions, chopped

Instructions: 

-1- Prepare the marinade
     In a large bowl, combine all of the ingredients, minus the beef. Mix these ingredients well in order to make the marinade.

-2- Add the beef.
     Mix and make sure that the beef is well coated in the marinade. Let the beef marinate for at least 3 hours or it is preferable to allow it to soak overnight.

-3- Prepare your grill.
     Now grill the beef slices until they are just seared through. Make sure that both sides of the meat have been cooked well.

-4- Serve hot.

-5- Enjoy!

((Images were provided from Google Search Images))

Gamja Jorim Recipe

Gamja Jorim is a dish that is made of potatoes that have been glazed in a sweet, spicy sauce. It is a favorite among children but of course, adults adore it as well; for its unique and delicious taste.

This recipe makes 6 servings.

Ingredients you will need: 

- 4 medium Potatoes that have been peeled and diced.
- 2 TBSP of Light Soy Sauce
- 2 TBSP of Brown Sugar
- 2 Cloves of Garlic, minced
- 1 TBSP of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 2 TBSP of Corn Syrup
- 1 TSP of Sesame Seeds
- 1 TSP of Sesame Oil
- 2 TBSP of Vegetable Oil

Instructions: 

-1- Heat the Vegetable Oil in a non-stick frying pan over medium-high heat. Now, shallow fry the potatoes until they are cooking thoroughly.

-2- Now stir in the soy sauce, Gochugaru, garlic, and brown sugar into the same pan as the potatoes. Saute for a couple of minutes until everything has been cooking thoroughly.

-3- While you are mixing continuously, slowly stir in the corn syrup. Carefully mix everything until the potatoes have been coated thoroughly.

-4- Cook for a few more minutes then turn the heat off completely.

-5- Transfer to a serving dish and garnish the potatoes with sesame seeds.

-6- Serve immediately.

-7- Enjoy!

((Images were provided by Google Image Search))

Ojinguh Bokum Recipe

Ojinguh Bokum is a spicy squid side dish that is combined with vegetables. It is also often paired with steamed rice.

This recipe makes 2-3 servings.

Ingredients you will need:

- 1 large fresh Squid, that has been cleaned and sliced thinly
- 1 TBSP of Corn Oil
- 4 stalks of Green Onions, chopped
- 2 large Green Chili Peppers, chopped
- 1 large Carrot, julienned
- 3 large Mushrooms, sliced thinly
- Water

Ingredients for the Sauce:

- 1 TBSP of Light Soy Sauce
- 1 TBSP of Oyster Sauce
- 2 TBSP of Gochurang, Korean Chili Paste (This can be found in most Asian groceries)
- 1 TSP of Sugar
- 6 Clover Garlic, peeled and pureed
- 1 thumb-sized Ginger, pureed
- 1 TBSP of Gochugaru, Korean Chili Powder (This can be found in most Asian groceries)
- 1 TBSP of Sesame Oil
- 1 TSP of Salt
- 1 TSP of Pepper

Instructions:

-1- Prepare the Sauce.
     In a large bowl, combine the following ingredients: Soy Sauce, Oyster Sauce, Gochurang, Sugar, Garlic, Ginger, Gochugaru, Sesame Oil, Salt and Pepper.
     Mix these ingredients well. If you must, you can add just a bit of water if it is too spicy for your taste. Set the sauce aside now.

-2- Heat the Corn Oil in a Wok over high heat. Stir fry the carrots and the onions until they have turned soft. Now add the squid. Continue to stir-fry until the squid becomes opaque. Now quickly stir in the green onions.

-3- Now, take the prepared sauce and add it to the squid. Cook this for about two minutes. Remove from heat and transfer it to a serving dish. Serve immediately.

-4- Enjoy!

**A Wok is a is a versatile round-bottomed cooking vessel originating in the Canton region of China It is one of the most common cooking utensils in China and also used in East and Southeast Asia as well as becoming a popular niche cooking tool throughout much of the industrialized world. I have included a picture of a Wok, in case there is someone that does not know what it is.**

 This is a Wok.










((Images were provided by Google Search Images))

Hobak Jeon Recipe

Hobak Jeon, or zucchini pancake. This is a light, crispy vegetable pancake that also serves as both a side dish or as a light snack.

This recipe makes 2 servings.

Ingredients you will need: 

- 1 large Hobak (Korean zucchini), julienned (This is available in most Asian groceries)
- 1 Carrot, grated
- 1 cup of Buchim Garu (Korean Pancake Mix) (This is also available in most Asian groceries)
- 1 cup of Water
- 2 TBSP of Corn Oil
- Cooking Oil for frying

Dipping Sauce Ingredients: 

- 2 TBSP of Soy Sauce
- 1 TSP of Vinegar
- 1/2 TSP of Sugar
- 1 TSP of Gochugaru(Korean Chili Powder) (This is also available in most Asian groceries)
- 3 stalks of Green Onions, chopped

Instructions: 

-1- Make the batter.
     In a large mixing bowl, combine together the zucchini, carrots, buchim garu, water and corn oil. Mix it well. It should resemble the consistency of a regular pancake batter.

-2- Heat a generous amount of cooking oil, in a non-stick frying pan. When the pan is hot enough, pour half of the prepared batter into it. Then tilt the pan so that it is covered evenly with the batter. Now, cook over medium-high heat until the bottom becomes a nice golden brown. Flip and brown the other side as well. Repeat this for the remaining batter that is left. Place the cooked pancakes on paper towels in order to remove the excess oil. Set the pancakes aside.

-3- Now make the dipping sauce.
     Combine all the ingredients together: soy sauce, vinegar, sugar, gochugaru and green onions. Mix these well and set aside.

-4- Slice the pancakes into thick strips and transfer them to a serving dish. Serve hot with the dipping sauce.

-5- Enjoy!

((Picture provided by Google Search Images))

Doraji Namul Recipe

Doraji Namul is yet another staple of side dishes. This recipe makes use of bellflower roots, which are a vegetable that is quite uncommon to many non-Asian countries.
Doraji Namul usually comes in two variances: the spicy, red one or the white seasoned dish.
The recipe below is for the simple, seasoned variety. However, if you would like to have it spicier, then simply add Gochagaru according to how spicy you would like it.

This recipe makes 2-3 servings.

Ingredients you will need: 

- 8 oz. of dried Bellflower Roots, that have been soaked overnight and have been quartered (These are available in most Asian groceries)
- 2 TBSP of Coarse Salt
- Hot water for the blanching
- 2 TBSP of Corn Oil
- 2 cloves of Garlic, minced
- 1 stalk of Green Onion, chopped
- 1 TSP of Sesame Powder (This is available in most Asian groceries)
- 1 TSP of Sesame Oil

Instructions: 

-1- Make sure that the bellflower roots have been drained very well. Next you rub the bellflower roots with the salt. Rinse them under cold, running water.

-2- Next you blanch the prepared bellflower roots in hot water for about a minute or so. Drain them well and set them aside.

-3- Next you heat the corn oil in a frying pan over medium-high heat. Then saute the bellflower roots until it becomes tender. Now add the garlic, green onions, sesame powder and sesame oil.

-4- Continue cooking until the garlic has become fragrant and is lightly browned. Remove from the heat and serve immediately.

-5- Enjoy!

((Images were provided from Google Search Images))

Gae-ran Jim Recipe

Gae-ran Jim, or steamed egg casserole, can be served as a light main dish but it is popularly eaten as a side dish by Koreans. The light and fluffy texture makes it a perfect accompaniment to any meal.

This recipe makes 2 servings.

Ingredients you will need:

- 3 Large Eggs
- 1/2 cup of Chicken Broth
- 1/2 TSP of Black Pepper
- 1/4 TSP of Sea Salt
- 3 stalks of Green Onions, chopped
- 1 TSP of Gochugaru, Korean chili powder. (This is available in most Asian groceries)

Instructions:

-1- Whisk the eggs in a bowl until they are light and frothy. Then add the broth and season it with the salt and pepper.

-2- Stir in the chopped green onions. Mix it all well.

-3- Prepare your steamer. Transfer the contents into a ceramic bowl, or a steam-safe container. Sprinkle the gochugaru on top. Steam the egg mixture for about 10-15 minutes. They need to be firm but still fluffy.

-4- Serve immediately

((Images were provided by Google Search Images))

Doo Boo Joo-rim Recipe

Doo boo joo-rim, or as it is simply put, braised tofu. This dish is a healthy and delicious Korean favorite side dish. The tofu is slathered with a light, soy-based spicy sauce that makes doo boo joo-rim the perfect side dish for rice meals.

This recipe makes 2-3 servings.

Ingredients you will need:

- 1 block of Firm Tofu, sliced thinly (This is available in most Asian groceries)
- 2 stalks of Green Onions, minced
- 1/4 cup of Light Soy Sauce
- 1/4 cup of Water
- 1 clove of Garlic, minced
- 1 TSP Gochugaru, Korean chili powder (This is available in most Asian groceries)
- 1 TSP of Sesame Oil
- 1/2 TSP of Sugar
- 1/2 TSP of Sesame Seeds
- 2 TSP of Vegetable Oil

Instructions:

-1-  This is to prepare the sauce. In a medium-sized bowl, combine together the green onions, soy sauce, water, garlic, gochugaru, sesame oil, sugar and sesame seeds. Mix these ingredients well and then set them aside.

-2- Heat up the vegetable oil in a shallow pan over medium-high heat. Pan-fry the tofu slices until both sides are lightly browned.

-3- Now add the prepared sauce into the pan. Lower the heat and simmer for about 10 minutes. Doing this will allow the tofu to soak up the sauce.

-4- Finally remove from the heat and transfer it into a serving dish. Serve this dish immediately.

-5- Enjoy!

((Images were provided by Google Search Images)) 

Kong Namul Recipe

Kong Namul, also known as seasoned bean sprouts, is another one of the most common side dishes that can be found in a typical Korean meal. It is often paired with Bibimpap, which is a beef dish that is mixed with vegetables and rice.

This recipe makes 2 servings

Ingredients that you will need:

- 1 cup of Fresh Bean Sprouts, they need to be cleaned and have their tails removed.
- 2 stalks of Green Onions, chopped
- 1 clove of Garlic, minced
- 1 TBSP of Sesame Oil
- 1 TSP of Sea Salt
- 2 TBSP Gochugaru, Korean chili powder (This is available in most Asian groceries)

Instructions:

-1- Fill a pot with enough of water so that it covers the bean sprouts. Bring the water to a boil and remove it from the heat. Place the bean sprouts inside the pot and then cover the lid for about 2-3 minutes. Drain and then set aside.

-2- In a separate bowl, mix together the green onions, garlic, sesame oil, salt and gochugaru. Mix these ingredients well. Gently toss in the blanched bean sprouts.

-3- Serve immediately

-4- Enjoy!

((Images were provided by Google Search Images))