Food Recipes Collection

INGREDIENTS Barley malt, dried and pounded barley germ (yotkirum) : 14 oz (400 g, available in Korean stores) Rice : 1 3/4 lbs (800 g) Sugar and ginger to taste Pine nuts Water

INGREDIENTS One of the four legbones of a beef : 1 piece  Beef bones(miscellaneous) : 11 oz Meat on the kneebone of a beef : 1 piece Brisket of beef : 1 1/3 lbs Green onion : 2 stalks Garlic : 6 cloves Korean noodles : 7 oz Salt Pepper Water METHOD

INGREDIENTS Whole chicken (about 1 pound (450 g), cleaned) : 2 Glutinous rice : 1/2 cup (about 100 g) Jujube (Korean Date), dried : 4 Fresh ginseng (about 5 inches long) : 2 Chestnut : 2 Ginkgo nut : 2 Garlic : 4 cloves Pepper Salt METHOD Wash the rice thoroughly and drain it. tuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves. Cross and bind the chickens legs with thread to keep the stuffing in. Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours. Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper in a small bowl as a seasoning dip.

INGREDIENTS Beef : 1/2 lb Firm tofu : 1/2 block (about 10 oz) Flour : 1/2 cup Garlic : 4 cloves Green onion : 2 stalks Sesame oil : 1 ts Soy sauce : 1 tb Vinegar : 1 ts Salad oil Pepper Salt Egg, beaten : 5 METHOD Squeeze the firm tofu with paper towel or gauze. Mash it finely. Grin the beef. Chop the garlic and the green onion finely. Put the beef, tofu, garlic, green onion, sesame oil, pepper, and salt in a large bowl; mix them well by hand. Shape the mixture into 1 1/3 inch round patties. Heat the salad oil in a skillet. Dredge the patties in the flour, dip them in the beaten eggs, and fry them until browned on both sides. When they are warm, serve them with a seasoning dip - the mixture of 1 tablespoon soy sauce and 1 teaspoon vinegar. ( Source )

INGREDIENTS Small octopus (about 8 oz) : 2 Onion : 1 stalk Green onion : 5 stalks Green pepper : 2 Red pepper : 2 Hot pepper powder : 1/2 tb Hot pepper soypaste (kochu-jang) : 2 tbs (available in Korean stores) Soy sauce : 1 tb Sesame oil : 1/2 tb Sugar : 1 ts Ginger juice : 1/2 ts Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt METHOD Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the octopuses with salt and rinse them under flowing cold water. Cut them 2 inches long by 1/2 inch wide. Boil them slightly. Cut onion, green onions, and peppers into 2 inch strips. Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger juice, and salt in a bowl. Add the boiled octopuses, then mix them well. Heat the salad oil in a skillet, stir-fry the vegetables until almost done. Put the mixture in the pan and stir-fry it quickly again. When serving, sprinkle roasted sesame see...

INGREDIENTS Zucchini : 1 (12 oz) Green onion : 1 stalk Red pepper : 1/2 piece Garlic : 2 cloves Sesame oil : 1 tb Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt METHOD 1. Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick. 2. Dip the sliced zucchinis in salt water for about 5 minutes and drain them well. 3. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces. 4. Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic. 5. When well done, remove them from heat. Add the red pepper and remaining sauce, then mix  them well by hand. Transfer it to a serving plate. ( Source )

Cooking Time : 40 mins Total Calories : 30 kcal Serving Size : 4 INGREDIENT Cucumber : 10 (6 oz each) Leek : 2 oz Hot pepper powder : 1/2 cup Green onion : 1 stalk Garlic : 4 cloves Ginger : 1 piece Salted baby shrimps, chopped : 1 tb (available in Korean stores, optional) Salt METHOD 1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cut about 1.5 inches deep in each piece. 2. Dissolve 4 tablespoonfuls of salt in 4 cups of water. Soak the cucumbers for about 30 minutes in the salted water. Squeeze them with gauze or paper towel to drain water thoroughly. 3. Wash and cut the leeks 1 inch long. 4. Crush garlic. Chop green onion, ginger, and salted baby shrimps. 5. Put the hot pepper powder, leeks, green onion, garlic, ginger, salted baby shrimps, and salt in a large bowl. Mix them well by hand, using rubber gloves. 6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. ...