Ingredients (Serves 2-3) : Korean Radish Daikon

Beef and radish soup
Soegogi-muguk 쇠고기무국
Ingredients (serves 2-3)

 ½ pound beef brisket, cut into small pieces
 ½ pound Korean radish or daikon, washed and peeled
 2 green onions, sliced thinly diagonally
 4 garlic cloves, minced
 1 tablespoon fish sauce (or soup soy sauce)
 1 teaspoon salt
 7 cups water
Directions
1. Slice the radish thinly into bite size pieces about 1½ x 1½ inch and ¼ to
1/8 inch thick.
2. Put the radish and water into a pot. Cover and bring it to a boil over
medium high heat for about 15 minutes.
3. Add the beef and garlic. Turn down the heat to medium and cook for 25
minutes. Add fish sauce, salt, and chopped green onion.
4. Cook another 5 minutes and remove from the heat.
5. Ladle into a bowl. Serve with rice, kimchi, and more side dishes.
Asian chive kimchi

Buchu-kimchi 부추김치
Ingredients
 1 pound buchu (Asian chives a.k.a garlic chives) washed and drained
 ½ cup fish sauce (or soy sauce for vegetarian version)
 1 tablespoon sweet rice flour (or all purpose flour)
 1 tablespoon sugar
 ½ cup Korean hot pepper flakes (gochu-garu)
 ½ of a medium-sized onion, sliced thinly (about ½ cup)
 2 tablespoons sesame seeds
Directions:
Prepare the chives:
1. Cut the buchu into 2½ inch long pieces and put them in a large bowl.
Add the fish sauce and mix by hand to evenly spread the fish sauce in
the pieces.
2. Let it sit for 30 minutes, turning it over every 5 minutes.
Make porridge:
1. Mix sweet rice flour with 1 cup of water in a small pan. Cook over
medium heat, stirring with a wooden spoon.
2. A few minutes later when it starts bubbling, add sugar and stir for
another minute.
3. Remove from the heat and let it cool thoroughly.
Make kimchi:
1. Move the salty buchu into a strainer over a bowl so it captures any salty
water drippings.
2. There will be some salty liquid left over in the bowl. Add the cooled
porridge and hot pepper flakes. Mix it well with a wooden spoon.
3. Add onion, buchu, and the strained salty water drippings. Mix it all
together gently. Sprinkle the sesame seeds.
Serve:
1. You can serve it right away with rice, or put it in an airtight container to
eat later.
2. If you want to ferment the kimchi, keep it at room temperature for a
couple of days until it tastes a little sour, then put it in the fridge.
Braised beef short ribs

Makgalbijjim 막갈비찜
Ingredients
 2 pounds of beef short ribs, trimmed of excess fat. Score them down to
the bone a few times. Rinse, soak in cold water, and drain.
 1 large onion (1½ cups’ worth), pureed
 6-8 garlic cloves, minced
 2 bosc pears (about 1½ cups’ worth), peeled, cored, and pureed
 2 ts worth of ginger, minced
 3 tbs soy sauce
 1 tbs brown sugar
 ½ ts ground black pepper
 1 ts sesame oil
 1 tbs toasted sesame seeds
 green peas and pine nuts for garnish (optional)
Directions
1. Blanch the ribs in boiling water for 5 minutes. Rinse them in cold water
and drain.
2. Put the ribs in a heavy bottomed pot. Add onion, garlic, ginger, brown
sugar, pears, soy sauce, ground black pepper, and 1 cup of water.
3. Cover and cook over medium heat for 30 minutes.
4. Give it a good stir and turn down the heat. Cover and simmer for 20
minutes.
5. Open the lid and turn up the heat. Keep stirring and cooking until the ribs
turn shiny and the juice is almost gone.
6. Add green peas for color (optional) and transfer to a serving
plate. Sprinkle with toasted sesame seeds and pine nuts.
Tuna pancake
Chamchijeon 참치전
Ingredients (for 2-3 servings)

1 can of tuna (5 oz: 142 grams), onion, garlic, salt, ground black pepper, sesame oil,
egg, flour, and canola oil.
Directions
1. Strain out the liquid from a can of tuna and place it in a bowl.
*tip: You can use cheesecloth, paper towel, or just squeeze with your
hands to get the excess liquid out
2. Add ¼ cup chopped onion, 1 minced garlic, 1ts salt, ¼ ts ground black
pepper, 1 egg, 1 ts sesame oil, and 1 tbs flour to the tuna and mix it well.
3. Heat up a non-stick pan and spread 1-2 tbs canola oil.

4. Scoop a spoonful of the tuna mixture with a spoon and place it on the
heated pan.
5. Press slightly and round the edges with the spoon.
6. Make 6 small size pancakes with the tuna mixture.
7. When the bottom is cooked golden brown, turn it over and cook until both
sides of the pancakes are golden brown. Total cooking time is 3-5
minutes.
8. Transfer the cooked pancakes to a serving plate and serve with rice.
Dumpling wrappers
Mandu-pi 만두피
Ingredients
(makes 16 large wrappers, each one 5½ to 6 inches in diameter)
 2 cups all purpose flour plus ¼ cup extra for dusting
 ½ teaspoon salt
 ⅔ cup water
Directions
1. Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with
a wooden spoon until it turns into a lump. Then knead it by hand for a
few minutes until the dough gets a little softer. Put it in a plastic bag to
keep it from the air and let it sit for 10 to 30 minutes on the kitchen
counter.
2. Take the dough out of the plastic bag. It will be a little softer and moist
and easier to handle. Knead it for 5 to 7 minutes, until it’s smooth and
elastic.
3. Place the dough on a cutting board dusted with a bit of flour and divide
it into 2 equal pieces. Put one half into the plastic bag to keep it from
getting dried out as your work on the other half.
4. Cut the piece of dough into 8 equal sized pieces. Roll each piece out
with a rolling pin into 5½ to 6 inch round circle disks. They should be a
little thinner on the edges than in the middle, because we’ll eventually be
pinching the edges together when we make mandu, so you don’t want
them too thick and doughy.
5. Take the second half out of the bag and make mandu wrappers out of it
using the same method.
6. Use them right away to make mandu, or freeze them for later.
To freeze:
1. Cover a large platter with plastic wrap and put the wrappers on it. Place
them so they don’t touch each other, and separate layers of skins with
sheets of plastic wrap.
2. When it’s full of skins, cover the entire tray with plastic wrap and freeze it
for up to 1 month.
How to use frozen mandupi:
1. Thaw out at room temperature for 10 to 20 minutes before using them
to make mandu.

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Ingredients (Serves 2-3) : Korean Radish Daikon

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Beef and radish soup

Ingredients (serves 2-3)

Asian chive kimchi

Braised beef short ribs

Ingredients (for 2-3 servings)

3. Heat up a non-stick pan and spread 1-2 tbs canola oil.

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