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))