Total Calories : 70 kcal

Serving Size : 4

INGREDIENT

Radish root, 3 1/2 lbs : 2

Hot pepper powder : 2/3 cup

Small green onion

Dropwort

Garlic, chopped : 3 tbs

Ginger, chopped : 1/2 tbs

Salted baby shrimps, chopped : 2/3 cup (available in Korean stores)

Artificial sweetener, a kind of saccharin : 1/2 tb

Milk : 1/2 cup

Soda pop : 1/2 cup

Salt : 2/3 cup

Sugar : 1/2~1 tb

METHOD

1. Peel and wash the radish roots and cut them into 1 inch cubic. Sprinkle the salt and artificial sweetener evenly and mix them together and set aside for about 1 hour.

2. Pour out the water come out. Put the hot pepper powder in the bowl with the cubed radish roots and mix them well until the roots get dyed red.

3. Trim and wash the green onion and dropwart. Cut them 1 1/2 inches long.

4. Put the green onion, dropwort, garlic, ginger, salted baby shrimps and sugar in the bowl and mix them well.

5. Pour the milk and soda pop in the bowl and mix together again.

6. Keep in a cool place for half a day, then serve.

Total Calories : 2,250 kcal

Serving Size : 4

INGREDIENT

Mung bean, dried : 4 cups

Salt to taste

Water

METHOD

1. Soak the beans in water overnight for 10~12 hours.

2. Rub the beans between the hands in the water to remove the skins, which will float to the top of the water. Repeat this process until all the skins are removed; drain well.

3. Grind the beans in a mortar or blender. Add enough water to make thick paste. Season with a little salt; do not make the batter too salty as the cooked pancakes are usually dipped in soy sauce at the table.

4. Drop the batter by tablespoonfuls onto a heated greased pan or griddle and cook like pancakes, browning lightly on both sides. This is the basic recipe, but it is usual to add many kinds of shredded vegetables, especially

dropwort (minari), to the batter before fried. Pork or beef, shredded and fried beforehand, is also sometimes added.

1 lb (450grs) shredded pork, fried in a small amount of oil till well done

1/2 cup dropwort stems, cut in 1″ lengths and scalded

2 leeks, chopped

1 head garlic, finely chopped

1 T sesame salt

1 t fresh ginger root, finely chopped

1/2 cup cabbage kimchi, chopped

Any or all of these ingredients should be well mixed with the bean batter before it is fried.

Total Calories : 320 kcal

Serving Size : 4

INGREDIENT

Firm tofu : 2 blocks (20 oz each)

Shrimp flesh (or Pork) : 3 1/2 oz (100 g)

Green onion : 1/2 stalk

Red pepper : 2 pieces

Ginger juice : 1/2 ts

Egg : 1

Starch powder (or Flour) : 2 tbs

Salad oil : 3 cups

Pepper

Salt

METHOD

1. Squeeze the firm tofu with paper towel or gauze. Mash it finely.

2. Chop shrimp flesh, green onion, and red pepper.

3. Put tofu, shrimp flesh, green onion, red pepper, salt, and pepper in a bowl, then mix them well by hand. Add an egg and starch powder. Mix them well again. Shape the mixture into 1 inch balls.

4. Fry them in salad oil of about 160 degrees centigrade.

5. When they are warm, serve them with a seasoning dip – mixed 2 tablespoon soy sauce and 2 teaspoon vinegar.

Total Calories : 1,600 kcal

Serving Size : 4

INGREDIENT

Small green onion : 1/2 lb

Oyster : 1/2 cup

Clam fresh : 1 cup

Flour : 2 cups

Water : 1 1/2 cups

Egg : 2

Salad oil : 6 tbs

Soy sauce : 2 tbs

Vinegar : 2 ts

Salt

METHOD

1. Trim and cut the small green onions into about 7 to 8 inches long (about a half size of whole green onion). Beat the foot of the small green onions to make it thin.

2. Wash the oyster and the clam fresh in salted water. Drain well and cut them into large pieces.

3. Mix the flour, eggs, salt, and water together in a large bowl.

4. Spread the salad oil in a fry pan and wait until the heat goes through it.(medium heat)

5. Dip 1/4 of the small green onions in the flour mixture. Put them in the pan. Make them plain and reduce heat.

6. Put 1/4 of the oyster and the clam fresh on the pancake evenly. Pour a little flour mixture on it.

7. When the surface begins to be firm, press the pancake with big spoon. Cook it 1 to 2 minutes more until the bottom part is well done and browned. Then, turn and cook it again.

8. Make 4 pancakes. When they are warm, serve them with a seasoning dip – the mixture of 2 tablespoon soy sauce and 2 teaspoon vinegar.

Total Calories : 808kcal

Serving Size : 4

INGREDIENT

Starch noodle (Korean vermicelli, Cellophane bean noodle) : 7 oz (200 g)

Beef (lean) : 3 1/2 oz (100 g)

Oriental mushroom (Agaric mushroom) : 3 1/2 oz (100 g)

Spinach : 3 1/2 oz (100 g)

Onion : 1/2

Carrot : 1/2

Green pepper : 1

Garlic, crushed : 1 ts

Sesame seed, roasted : 1 ts

Sesame oil

Soy sauce

Sugar

Pepper

Salt

METHOD

1. Put the noodles in the boiling water until they become soft. Rinse them with cold water and drain them thoroughly.

2. Slice the beef in thin strips. Mix them with 2/3 tablespoon soy sauce, 1 teaspoon crushed garlic, 1 teaspoon sugar, 1 teaspoon sesame oil, pepper, and salt.

3. Slice the mushrooms in thin strips. Mix them with 1 teaspoon soy sauce and 1/3 teaspoon

sugar.

4. Put the spinach at a time in a boiling water, then turn off fire immediately. Rinse it with cold water and squeeze it well. Mix it with 1/2 teaspoon sesame oil and salt.

5. Slice the onion, green pepper, and carrot in 2 inch strips.

6. Heat the salad oil in a pan. Cook the onion first, then the carrot, and finally the green pepper with salt. Put them into a large bowl.

7. Cook the mushrooms and the beef until they are well done in the hot pan. Put them into the large bowl.

8. Cut the noodles into 3 inches long. Mix them with 2 tablespoon soy sauce and 1 teaspoon sugar. Spread 2 tablespoon salad oil in the hot pan. Cook the noodles over medium heat until they become glossy.

9. Mix all ingredients together well in the large bowl. According to liking, add salt, soy sauce,sesame oil, and sugar. Serve it when it is warm.

Total Calories : 950 kcal

Serving Size : 3

Pul-kogi means meat cooked by fire, and like

Kimchi, Pul-kogi has a long history and

represents Korean cuisine. The meat for

Pul-kogi is carefully selected to contain fat

least, and they are cooked with fresh

charcoal.

Pul-kogi is best cooked with charcoal because charcoal keeps its temperature stable and its heat can penetrate the deep inside of meat to preserve the warmth longer. Also, it is important to massage the meat with the edge of knife, such that the meat becomes soft and the sauce can

easily smear into the layers of meat. Beef meat itself is, in fact, very tough; therefore, pears are often added to the sauce as their enzymes can break proteins and fats. Hence, the meat becomes softer. Then, the meat is further mixed with soy sauce, sugar, sesame oil, garlic, and other ingredients. Finally, the meats is cooked with charcoal fire and you can enjoy Pul-kogi.

INGREDIENT

Beef (sirloin, lean) : 1.1 lb (500 g)

Pear : 1/2

Green onion : 2 stalks

Garlic : 6 cloves

Soy sauce : 4 tbs

Sugar : 2 tbs

Sesame oil : 1 tb

Rice wine, refined : 1 tb

Sesame seed, roasted : 1 ts

Pepper

METHOD

1. Cut the beef into 1/5 inch-thick slices. Score them closely on both sides of each piece.

2. Grate the pear. Chop the garlic and green onion finely.

3. Combine all the ingredients well except the beef.

4. Apply the marinade to the beef slices one by one.

5. Marinate them at room temperature for about 2 hours, or longer if the meat is tough.

6. The best taste is achieved when it is grilled on a charcoal. You can also cook it on skillet or broiler.

Total Calories : 80 kcal

Serving Size : 4

INGREDIENT

Lotus root : 7 oz (200 g)

Soy sauce : 4 tbs

Salad oil : 2 tbs

Sugar : 2 tbs

Sesame seed, roasted : 1 ts

METHOD

1. Wash and peel the lotus roots, then slice them about 1/4 inch thick.

2. Heat the salad oil in a fry pan. Cook the lotus roots over medium heat.

3. Mix soy sauce with sugar well. When lotus roots are almost done, add the mixed sauce.

4. Cover the lid of the pan. Boil the lotus roots down over low heat until they become glossy and the mixed sauce dwindles away into almost nothing.

5. Transfer it to a serving plate. Sprinkle roasted sesame seeds.

Total Calories : 600 kcal

Serving Size : 4

INGREDIENT

Bellflower root : 7 oz (200 g)

Sugar : 2 ts

Green onion : 1 stalk

Garlic : 2 cloves

Hot pepper powder : 1 tb

Sesame seed, roasted : 1 ts

Vinegar : 2 ts

Salt

METHOD

1. Wash and peel the bellflower roots. Cut them into strips. Scrub them with salt to remove their bitter taste.

2. Rinse them in cold water, then squeeze them with gauze or paper towel to drain water thoroughly.

3. Crush the garlic and chop the green onion.

4. Put the roots and the hot pepper powder in a bowl. Mix them well by hand until the roots are dyed red.

5. Mix again and season it with remaining ingredients. Transfer it to a serving plate.