Korean

KIMBAP
Ingredients: (serves 2-3 : 5 rolls)

• 5 sheets of gim (seaweed paper), roasted slightly
• 4 cups cooked rice (the recipe is here, but make with 2 cups of short grain rice instead of 1 cup)
• ½ pound beef skirt steak (or tenderloin, or ground beef)
• 1 large carrot, cut into matchsticks (about 1½ cup)
• 5 strips of yellow pickled radish (use pre-cut danmuji or cut into 8 inch long strips)
• 8 to 10 ounces spinach (1 small bunch), blanched, rinsed in cold water, and strained
• 3 eggs
• 3 garlic cloves
• 2 teaspoons soy sauce
• 1 tablespoon plus 1 teaspoon brown (or white) sugar
• 1½ teaspoon salt
• 2½ tablespoons sesame oil
• vegetable oil
Directions
Rice:
1 Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 2 teaspoons
sesame oil over top with a rice scoop or a wooden spoon.
2 Let it cool down enough so it’s no longer steaming. Cover and set aside.
Carrots:
1 Combine the carrot matchsticks with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes.
Heat a pan and add a few drops vegetable oil.
2 Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next
to the spinach.
Steaks:
1 Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips. Put the strips into a
bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper,1
tablespoon plus 1 teaspoon brown (or white) sugar, and 2 teaspoons sesame oil.
2 Mix well by hand.
3 Set aside, and let them marinate while we do the egg strips.
Eggs:
1 Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with fork and remove the stringy chalaza.
2 Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper
towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture
into the pan. Spread it into a large circle so it fills the pan.
3 When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it
cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as
yellow as possible, and not brown.
4 Cut it into ½ inch wide strips. Put it next to the spinach on the platter.
Finish steaks:
1 Heat up a pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon
until well cooked.
2 Set aside.
Let’s roll gimbap!

1 Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of
cooked rice over top of it, leaving about 2 inches uncovered on one side of the gim.
2 Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the center of the rice.
3 Use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice
and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in
the middle when you slice it.
4 Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out
the mat as you roll, so it doesn’t get wrapped in the gimbap.
5 Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal
it nicely.
6 Repeat 4 more times with the remaining ingredients.
7 Put some sesame oil on the finshed rolls and sprinkle some sesame seeds over top. Cut each roll
into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or
cloth to clean the starch off and to ease cutting.
ROLLED OMELETTE
Ingredients
3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper, vegetable
oil.
Directions
1. Crack 3 large size eggs and put it into a bowl.
2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½
chopped medium size onion, ground pepper
3. Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
4. Pour about ⅓ of the egg mixture on the pan and spread it thinly by tilting the pan.
5. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to
left.
6. Repeat this step of 4 and 5 until the egg mixture runs out.
*tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
7. Make a long rectangle box shape by cooking 4 sides.
8. When the omelette cools down, cut it into bite size and serve it with rice.
BRAISED BABY POTATOES

Ingredients
• 1 pound of baby potatoes (the size of quail eggs)
• 2 tablespoons vegetable or any cooking oil
• 3 tablespoons soy sauce
• 3 tablespoons rice syrup (or honey, or sugar)
• 1 garlic clove, minced
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
Directions
1 Trim any rotten spots or broken edges from the potatoes. Wash and rinse in cold water to remove
any dirt. Strain.
2 Add the cooking oil to a 10 to 12 inch thick skillet, over medium heat. Add the potatoes.
3 Cover and cook for 20 minutes until fully cooked. Shake and move the skillet every 5 minute so that
the potatoes cook evenly and don’t burn.
4 Turn down the heat to low and add the soy sauce, rice syrup, and garlic. Stir it all together with a
wooden spoon.
5 Turn up the heat to medium. Keep stirring and cooking for another 4 to 5 minutes until the sauce is
reduced and the potatoes look shiny and wrinkly.
6 Remove from the heat and mix with the sesame oil. Sprinkle the sesame seeds over top.
7 Transfer to a serving bowl and serve with rice. Refrigerate any leftovers for up to 4 days.
SAMGYEOPSAL
Ingredients
(for 4 servings)
3 pounds of pork belly (fresh or pre-sliced frozen)
Green onion salad (pajeori):
• 14-16 green onions (about 5 cups), sliced thinly
• ¼ cup soy sauce
• 2 teaspoons sugar
• 1 tablespoon sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoon hot pepper flakes (gochugaru)
Doenjang-gochujang dipping sauce (my special kind of ssamjang I make for samgyeopsal-gui):
¼ cup doenjang
1 green onion, chopped
1 garlic clove, minced
2 tablespoon gochujang
2 teaspoons sugar
2 teaspoons sesame seeds
1 tablespoon sesame oil
Vegetables:
1 bunch of lettuce, washed and drained
2 dozens of perilla leaves (optional), washed and drained
2 carrots, cut into bite size sticks
1 English cucumber, cut into bite size sticks
7-8 green chili peppers, chopped
a dozen of raw garlic, sliced
1 large onion, cut across into ¼ size pieces
Directions
1 Slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.
Make green onion salad

1 Soak shredded green onion in cold water for 5 minutes. Rinse and drain.
2 Combine soy sauce, sugar, sesame seeds, sesame oil, and hot pepper flakes in a small bowl. Mix
well and set aside.
3 Portion the green onion into small serving bowls, and put some sauce on top of each. Set aside.
Make ssamjang (dipping sauce)

1 Combine soybean paste, hot pepper paste, sugar, green onion, garlic, sesame seeds, and sesame
oil in a bowl and mix well. Set aside.
Prepare vegetables:
From the left: onion, garlic, green chili peppers, cucumber, carrot, and perilla leaves
How to cook:
1 Heat up your grill plate or pan. Put a little sesame oil on the hot plate for flavor.
2 Cover the grill plate with pork belly. Grill them and turn them over when the bottoms get a little
crispy. Keep cooking and turning them over until both sides are crispy.
3 As the pieces get ready to eat, take them off the grill and put them on a small side plate. People can
take the pieces from this plate, or if they’re too hungry they can take them right off the grill!
4 Eat, but keep cooking!
JEYUK BOKKEUM (DWAEJIGOGI BOKKEUM) – KOREAN STIR-FRY SPICY PORK

Jeyuk Bokkeum 제육볶음 (Dwaejigogi Bokkeum 돼지고기볶음) – Korean Stir-Fry Spicy Pork
Adapted from Maangchi
Serves 4
300g pork belly (slice into ~ 1 inch wide)

1/2 medium onion, chopped
3 garlic cloves, minced
1 green chili, chopped
2 stalks spring onions, chopped
1/4 cup gochujang (hot pepper paste)
1 tablespoon gochugaru (hot pepper flakes)
1/2 tablespoon soy sauce
1/4 teaspoon ginger, minced
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
1 big pinch of roasted sesame seeds
Optional – you can add carrots and capsicum too.
Method:
1. In a mixing bowl, add pork belly, onion, garlic, green chili, spring onions, gochujang, gochugaru,
soy sauce, ginger, brown sugar, sesame oil and ground black pepper. Mix well. Let it marinate for
about 10 minutes to 30 minutes.
2. Heat a pan over medium heat.
3. Add the mixed ingredients into the pan and stir-fry until pork belly is cooked thoroughly. The onion
will look translucent and mushy when it’s done.
4. Plate it and add a big pinch of roasted sesame seeds on top. Serve with rice, lettuce and kimchi.

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KIMBAP

Ingredients: (serves 2-3 : 5 rolls)

Let’s roll gimbap!

BRAISED BABY POTATOES

Make green onion salad

Make ssamjang (dipping sauce)

JEYUK BOKKEUM (DWAEJIGOGI BOKKEUM) – KOREAN STIR-FRY SPICY PORK

300g pork belly (slice into ~ 1 inch wide)

Optional – you can add carrots and capsicum too.

2. Heat a pan over medium heat.

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