By Emily Kim

For Chan, my son.

Introduction
Hi everyone! I want to welcome you all to my cookbook. I have been very interested in food no matter which culture it comes from since I was young. Making some good food and sharing with others is one of my favorite things. I found there is little information about Korean recipes on the internet or bookstore. Some friends including my son inspired me to post my recipes on YouTube. My son thinks Im the best cook in the world! So when I started my cooking show on YouTube, I approached it as if my viewers knew nothing about Korean food. Just like when I wanted to learn the cooking of another culture and knew nothing about how to do it. So I measured with cups and tablespoons and put that in the video. And I explained Korean ingredients that people maybe never saw before. I put this on my blog. People asked questions, and I answered them. But some people wanted a cookbook that they could bring into the kitchen, or give as a gift. So I went back and rewrote all these recipes to make them better, and then I went to the Korean grocery store and took pictures of all the stuff I buy on my shopping trip. So when you read this book, it should be like were in the kitchen together. And you can bring this book to the Korean grocery store, or maybe even Chinatown, and it should be like were shopping together. Hold the pictures up to the shelf and compare. Is that what you need? If youre not sure, ask some Korean in the store. They will help you and maybe even laugh at this book. Most of all, enjoy yourself and have fun! I hope you get a lot of good dinners out of this cookbook. Emily Kim www.maangchi.com

Table of Contents
Cod Jeon (Daegu jeon) 4 Dduk bok kie (spicy rice cake) 6 Jja Jang Myun (black bean noodles) 8 Kimchi and Kaktugi 12 Yuk Gae Jang (spicy beef with vegetable soup) 18 Spinach side dish (sigumchi namul) 20 Bibimbap (mixed rice with vegetables) 22 Doen Jang Jjigae (bean paste vegetable stew) 25 Bulgogi jungol (beef and vegetable stew) 28 Oi Sobagi (stuffed cucumber kimchi) 31 Moo Woo Guk (radish soup with beef) 32 Sam Gye Tang (ginseng chicken soup) 33 Grilled beef 34 Tuna Kimbap 36 Kimchi Jjigae (kimchi stew) 39 Vegetable pancake 40 Hot and spicy stir fried squid 42 Miyuk gook (sea plant soup) 44 Miyuk naeng chae (sea plant salad) 46 Job chae (glass noodles with mixed vegetables) 47

Cod Jeon (Daegu jeon)

Ingredients: Cod filets (400 grams), flour, olive oil, garlic, salt, ground black pepper, eggs, a red chili pepper, soy sauce, and vinegar. 1) You can use fresh or frozen cod. If its frozen, thaw it out in the refrigerator.

2) Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth. 3) Slice it thinly and put it in a bowl. 4) Sprinkle 1 ts of salt, 2 cloves of minced garlic, and 1 pinch of black pepper into the bowl of cod slices and gently mix it up by hand. 5) Pour 1 cup of flour into the bowl with the cod, and mix it quickly and gently with your hand so that the cod is lightly breaded. 6) Beat 2 eggs in a small bowl and add a pinch of salt. 7) Add 1 chopped green onion and red chili pepper into the beaten eggs. 8) Heat a pan on the stove over high heat. 9) Add 1 TBS of olive oil or vegetable oil to the pan. 10) Piece by piece, dip your breaded cod into the beaten eggs, and then place the pieces onto the heated pan. 11) Lower the heat to medium and cook it. 12) Turn it over using a spatula or spoon. 13) Add more oil if needed. 14) On a big plate, place green lettuce on the bottom and place the cooked fish on it. Now its jeon! 15) Serve it with a dipping sauce of 2 TBS of soy sauce and 1 or 2 TBS of vinegar mixed together.


see http://blog.maangchi.com/2007/07/cod-jeon.html for video, comments, and help

Dduk bok kie (spicy rice cake)

Ingredients: Tube shaped rice cake (1 package, about 300 grams), hotpepper paste (gochujang), sugar, water, dried anchovies, and green onions. 1) Separate the tubes of rice cake into individual pieces. 2) In a pan, pour 4 cups of water and add 7 dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat. 3) Remove the anchovies and add the rice cakes, 2 TBS of hotpepper paste, 1 TBS sugar, and 1 TBS of hotpepper flakes (optional). Stir it constantly. 4) Cut 7 green onions into 5 cm long pieces, and add them to the pot. 5) Keep stirring until the sauce is thick and the rice cake is shiny. 6) Transfer it to a plate and serve!

see http://blog.maangchi.com/2007/09/hot-and-spicy-rice-cake-ddukbokkie.html for video, comments, and help

Jja Jang Myun (black bean noodles)

Ingredients: Noodles (special myun for jja jang myun), black bean paste (chun jang), half pound of pork belly, sugar, olive oil, potato starch powder, sesame oil, Korean radish (moo woo), potato, zucchini, onion, and cucumber. Makes 4 servings.

Kimchi and Kaktugi

Kimchi is a staple of Korean life and many people include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes. When Koreans make Kimchi, they make an effort to make the best Kimchi possible and include many different kinds of ingredients depending on the region in which they live. Today I will show you how to make traditional Kimchi with oysters. Well also make radish Kimchi (kaktugi) at the same time, with the same Kimchi paste, which saves time instead of making them separately. Many people think you have to wait for Kimchi to be fermented before eating, but personally I prefer to eat fresh Kimchi as soon as I make it. I like to make stew out of older Kimchi. See my recipe for Kimchi stew (Kimchi jjigae) for that. If you dont like oysters, you can leave them out. And if you want to make only Kimchi or only kaktugi, just leave out the steps you dont need. Ingredients: 2 medium size Napa cabbages, salt, sweet rice flour, sugar, water, 4- 6 cups of hot pepper flakes, fish sauce, white onion, fresh garlic, ginger, green onions, Asian chives (boo choo), 2 Korean radishes (moo woo), and fresh oysters.

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How to handle cabbages and radish: 1) Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves. 2) Soak each piece in cold water and sprinkle with 2 cups of salt. Then set them aside for 2 hours. * tip: the stem should get more salt than the leaves 3) Skin 2 radishes and cut them into 1 inch cube shapes. Do this by cutting them into several disks, and then cutting horizontally, and then cutting vertically. Put them in a big bowl and sprinkle them with cup of salt. Then set these aside, too. 4) 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well. 5) Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk * the total salting process will take 4 hours. 6) Rinse the salted cabbage and radish in cold water 3 times.
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Now we need to make a paste for our Kimchi. 1) Put cup of sweet rice flour (you can replace this with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly. 2) When you see some bubbles, pour cup of sugar into the porridge and stir one more minute. Then cool it down. 3) Place the cold porridge into a big bowl. Now you will add all your ingredients one by one. 4) Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 TBS of minced ginger, and 1 medium size minced onion. *tip: much easier to use a food processor. 5) Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish. 6) Add 2 cups of oysters, but this is optional. (I found out lots of people cant eat them. : )) 7) Mix all ingredients well, and your Kimchi paste is done.
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see http://blog.maangchi.com/labels/Kimchi.html for video, comments, and help

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Are you ready to spread your paste on the leaves and make your kaktugi? I recommend you wear rubber gloves so you dont irritate your skin. 1) Spread the Kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands. 2) Put each leaf into an air-tight sealed plastic container or glass jar. 3) Mix your leftover paste with your radish cubes.

Thats all! You can eat it fresh right after making, or wait until its fermented. Put the Kimchi container at room temperature for 1 or 2 days and then keep it in the refrigerator. *How do you know if its fermented or not? One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means its already being fermented.
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Yuk Gae Jang (spicy beef with vegetable soup)

Ingredients: 1 Lb of beef brisket, half an onion, water, 12 green onions, 5 cups of bean sprouts, 1 cup of mountain fern (kosari), 1 stalk of celery, 7 cloves of garlic, hotpepper powder, sesame oil, vegetable oil, salt, soy sauce, and black pepper. 1) In a big pot, add beef brisket, water, and half an onion. Boil it for 40-50 minutes over high heat. 2) Cut the green onions, salary, and kosari into pieces about 7 cm in length. Put them all into a big bowl. 3) Put 3 TBS hotpepper powder, 1 TBS sesame oil, 1 TBS vegetable oil, 1 TBS soy sauce, 1 TBS salt, and some black pepper into a small bowl and mix it. This is your hotpepper oil sauce. 4) Put the hotpepper oil sauce into the vegetable mixture and mix it all up. 5) When the beef is well cooked, take it out and set it aside to cool down. 6) Add the mixture of vegetables and hotpepper oil sauce into the boiling beef stock. Boil it for 20 or 30 minutes. 7) Slice the beef thinly and add it into the boiling soup. Cook it about 5 or 10 minutes more.

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see http://blog.maangchi.com/2007/11/spicy-beef-and-vegetable-soup-yuk-gae.html for video, comments, and help

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*For those who cant tolerate spicy sauce. : ) Green onion sauce: Chop 4 green onions and put them in a small bowl. Pour cup of soy sauce in there, and add 1 TBS of sesame seeds, 2 ts of sugar, 1 TBS of sesame oil and mix it up.

Egg soup 1) Put a can of chicken broth in a pot, as well as 2 cans of water using the can from the chicken broth. Boil it. 2) Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Put some salt in it if you want. 3) Chop 2 green onions. 4) Serve your soup in a small bowl and sprinkle a pinch of the chopped green onions over the top.
see http://blog.maangchi.com/2008/01/bibimbap-mixed-rice-with-vegetables.html for video, comments, and help

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Doen Jang Jjigae (bean paste vegetable stew)

Korean Tofu stew, or doen jang jjigae, is made with vegetables, tofu, and bean paste. Its Koreans everyday house food. We eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salad, and hot pepper paste all mixed together. This is the style Im going to teach you to make. Ingredients: 1 medium size potato, a zucchini or a squash, 1 medium size onion, garlic, 1 green chili pepper, 7 dried anchovies, 1 green onion, 100 -150 grams of tofu, soybean paste (doen jang), and 4 shrimp.

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Bulgogi: 1) Make marinade sauce for 2 pounds of beef by mixing following: cup soy sauce, cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of Asian pear (crushed), cup of water (can be replaced with cooking wine), and 1 TBS honey. *tip: Using a food processor is very convenient. 2) Prepare a large stainless bowl and pour the marinade sauce in it. 3) Slice the beef thinly, against the grain, to make it tender. *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut. 4) Place the sliced beef into the marinade and add 1 or 2 TBS of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours. 5) After 3 hours, you can grill the meat on charcoal bbq, broil it in an oven, or grill it on pan.

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Oi Sobagi (stuffed cucumber kimchi)

Cucumber kimchi is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. Its delicious, and goes well with radish soup. Ingredients: 6 cucumbers, cup of salt, shredded cup of carrot, half onion ( cup, all chopped up), 3 green onions, Asian chives (2 cups), 2 cloves of minced garlic, cup fish sauce, half cup of hot pepper flakes, and 1 TBS of sugar. 1) Wash cucumbers and cut them in half. Make pockets out of cross slits. Dont cut them all the way through! Put them in a big bowl. 2) Sprinkle a half cup of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes. 3) In a large stainless bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 TBS sugar, and mix them with a spoon. 4) Chop Asian chives (boo choo) 1 inch in length (2 cups) and cut 3 green onions diagonally as the same size as the chives. Shred some carrot ( cup), slice the onion ( cup) thinly and place all this into the mixture of the seasoning paste. Mix it up with a spoon. 5) Wash the cucumbers once and drain them. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. You can wear rubber gloves while stuffing, if you want to protect your hands. 6) Right after making it, you can eat it. But keep the leftover kimchi in the refrigerator.
see http://blog.maangchi.com/2008/01/cucumber-kimchi-oisobagi-kimchi-and.html for video, comments, and help

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Moo Woo Guk (radish soup with beef)

Ingredients: 150 grams of beef brisket, 2 cups of sliced Korean radish, 3 green onions, 4 cloves of minced garlic, fish sauce, and 6 cups of water. Makes 2-3 servings. 1) Pour 6 cups of water into a pot. 2) Cut radish diagonally into thin strips (about 2 cups worth) and put it into the pot. 3) Cook it over medium-high heat. 4) Chop beef brisket (150 grams) into small chunks and mince 3 or 4 cloves of garlic 5) When the soup starts boiling (it should be about 10 minutes later), add the chunks of beef and garlic and boil it all for about 15 minutes more over medium heat. 6) Skim the bubbles or stuff off the surface. 7) Add fish sauce (depending on your taste) and put in the chopped green onions. Cook it for 5 or 10 minutes more over medium heat.

see http://blog.maangchi.com/2008/01/cucumber-kimchi-oisobagi-kimchi-and.html for video, comments, and help

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Sam Gye Tang (ginseng chicken soup)

Ingredients: Small chicken (Cornish hen), 2 TBS of sweet rice, a dozen cloves of garlic, green onions, several dates, and 1 or 2 small ginseng roots. 1. Wash and rinse your chicken in cold running water. 2. Soak 2 TBS of sweet rice for 1 hour. 3. Stuff the chicken with the sweet rice, a ginseng root, a few dates, and 3 or 4 cloves of garlic. Place it in a pot. 4. Pour water into the pot and boil it over high heat for 20 minutes. When it starts to boil, skim off any foam and fat that rises to the surface. Then pour in more water and boil it over medium heat for 40 minutes. 5. When it cooks properly, the chicken will be easily pulled apart by chopsticks. 6. Serve it with salt and pepper and kimchi or kaktugi.

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Grilled beef
Ingredients: 1 pound of beef (tenderloin or sirloin), lettuce, green onions, garlic, salt, black pepper, sugar, sesame oil, toasted sesame seeds, soy sauce, hot pepper flakes, hot pepper paste (gochujang), and bean paste (doenjang). 1) Cut the beef into bite-sized pieces, inch in thickness, and put them in a bowl. Add 1 ts of salt, a pinch of ground black pepper, and 1 TBS of sesame oil and mix it by hand. Set it aside when youre done. 2) Make ssam jaang (dipping sauce) by mixing the following ingredients: 1 TBS hot pepper paste, 2 TBS bean paste, TBS sugar, 1 clove of minced garlic, 1 TBS of chopped green onion, 1 TBS of sesame oil, TBS toasted sesame seeds. Thats it! You made a very nice dipping sauce! 3) Make seasoned green onion (pa juh ri) this way: 1) Slice 8 green onions thinly, in 5 cm lengths. Cut them into thin strips 2) Rinse the sliced green onion in running water. Drain it and set it aside. 3) Make the sauce by mixing 2 TBS of soy sauce, 1 TBS of hot pepper flakes, TBS of sugar, 1 TBS of sesame seeds, and 1 TBS of sesame oil. 4) Add the green onions to the sauce, and mix it up with a spoon.

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Are you ready to cook? 1) Slice up a dozen cloves of garlic and place them in a small bowl. 2) Cut carrots and cucumbers into bite-sized sticks for dipping. 3) On a heated grill or pan, drizzle some sesame oil (1 TBS) to prevent meat from sticking onto the grill and to give it a good flavor. 4) Add chunks of meat and sliced garlic using your tongs and cook. 5) When its cooked, wrap a piece of beef and garlic in a lettuce leaf. Add some dipping sauce and pop it into your mouth. All you can do is chewing and enjoying the delicious taste!

*tip: Beef can be replaced with thinly sliced pork belly which is called saam gyup sal.
see http://blog.maangchi.com/2007/07/korean-style-grilled-beef.html for video, comments, and help

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Tuna Kimbap
Ingredients: 5-6 cups cooked rice (made from 3 cups of uncooked rice), laver (kim), yellow radish pickle (daan moo ji), 1 avocado, crabmeat, a can of tuna, soy sauce, garlic, sesame oil and seeds, and a green onion. Makes 2-3 servings. 1) Prepare about 5-6 cups of cooked rice in a large bowl 2) Make your mixing sauce by mixing up TBS sugar, 1 ts salt, and 1 TBS of vinegar until the liquid looks clear 3) Mix rice with the mixing sauce and stir it evenly. Set it aside for now. Prepare a large plate to arrange all ingredients for kimbap. 1) Make seasoned tuna flakes Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some sesame oil over it. Toss it and cook it for 2 minutes. Add 1 TBS soy sauce, TBS sugar, 1 clove of minced garlic, and 1 ts of ground black pepper. Keep stirring for another 3 minutes. Turn off the heat and add 1 chopped green onion, 2 ts of sesame oil and 1 TBS sesame toasted seeds. 2) Place 3 yellow radish pickles on the plate. 3) Place 3 pieces of crab meat on the plate. 4) Slice an avocado and place it on the plate.
see http://blog.maangchi.com/2007/08/kimbap.html for video, comments, and help

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Lets roll Kimbap! 1) Place a sheet of sea plant (kim) on the bamboo mat and evenly spread a layer of rice in the center of it. 2) Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice. Add a yellow radish pickle strip, some avocado, and a red crabmeat strip. 3) Roll it up gently using the bamboo mat. 4) Remove the bamboo mat and cut the roll into pieces about 2 cm thick. Place them on a plate.

*tip: prepare a wet cloth or paper towel to wipe the knife while cutting, it will make it slice easier. Fillings for Kimchi kimbap If you want to make kimchi kimbap instead of tuna kimbap, mix the following ingredients and use them instead of tuna: cup of chopped Kimchi, TBS of hot pepper paste, 1 ts sugar, TBS sesame oil, TBS sesame seeds, and 1 chopped green onion.

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Kimchi Jjigae (kimchi stew)

Ingredients: 200 grams of pork belly (about pound), 4 or 5 cups of chopped Kimchi, 1 TBS sugar, 1 tsp of hot pepper flakes, 1 TBS hot pepper paste (gochujang), 1 onion, 2 or 3 green onions, half a package of tofu, sesame oil, and water. 1) In a shallow pot, put 5 cups of chopped Kimchi, including some juice from the kimchi container. 2) Add 1 medium sized sliced onion, 1 TBS of hot pepper paste, 1 tsp of hot pepper flakes, 1 TBS of sugar, and 3 green onions (cut them into pieces 5 cm long). 3) Pour water into the pot until all ingredients are submerged. 4) Cover the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat, and then turn down the heat over medium heat for the rest)

*tip: Add more water if the stew is too thick 5) Add tofu and boil it 5 minutes more. Add some sesame oil to the pot right before serving.
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Vegetable pancake
Ingredients: cup of flour, cup of water, 1 ts salt, 1 egg, green onions, Asian chives (boo choo), zucchini, chili peppers, cup of chopped scallops or shrimp or squid, and vegetable oil.

1) Place cup of flour, 1 ts salt, cup of water in a big bowl and mix it. 2) Chop cup worth of green onions, 3 cup of Asian chives, and shred cup of zucchini. This will make 4 cups of vegetables. 3) Put chopped vegetables into the mixture of flour and water and mix it up. 4) Chop cup of shrimp, scallop, or squid (optional) 5) In a big heated pan, put some oil and spread the vegetable pancake batter thinly. Lower the heat down to medium.
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6) Place the chopped seafood over the top and press it down with a spoon or spatula. 7) When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat. 8) Turn the pancake over with a spatula. 9) Add more oil if needed, and serve it hot with dipping sauce by mixing 1 TBS of soy sauce and TBS of vinegar.

*tip: To make it crispier, add oil more generously and spread the pancake mixture thinly. If your pan is not big enough, I suggest making 2 pancakes.

see http://blog.maangchi.com/2007/08/korean-style-vegetable-pancake.html for video, comments, and help

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Hot and spicy stir fried squid

Ingredients: 1 large squid (1 lb), soy sauce, sugar, hot pepper flakes, green chilli pepper, garlic, onion, and green onions. Makes 2 servings.

1) Remove the squids intestines. 2) Wash and drain the squid. Cut it into strips (about 2-3 cups worth) and place them in a bowl. 3) Prepare a big plate for your vegetables. 4) Cut a carrot thinly and diagonally and place it on a big plate. You should have a handful of sliced carrot slices.
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5) Cut 12 green onions into pieces 5-7 cm in length and put them on the plate. 6) Slice 1 medium size onion and put it on the plate. 7) Slice 1 green chili pepper and put it on the plate. 8) Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2 TBS of soy sauce, 2 TBS hot pepper flakes, and 1 TBS sugar. 9) Heat a pan or wok over high heat and put 1 TBS olive oil in it. 10) Stir fry by adding vegetables in this order: carrots, onions, green onions, and chili pepper. Stir fry for about 2 minutes. 11) Add squid strips and your hot paste and continue to stir fry for a few minutes. 12) Sprinkle some sesame oil and transfer to a serving dish.

see http://blog.maangchi.com/2007/07/cooking-korean-style-stir-fried-squid.html for video, comments, and help

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Miyuk gook (sea plant soup)

Ingredients: 4 cups of soaked sea plant (miyuk, which is 1 cup of dried sea plant), 16 cups of water, 4 -5 TBS of fish sauce, 200 grams of beef brisket, 1 TBS of minced garlic, and sesame oil. Makes 4 servings. 1) Soak 1 cup of dried miyuk in a big bowl for at least 30 minutes. 2) Drain the water and cut the sea plant into bite size. 3) Place the soaked sea plant (it will grow to about 4 cups) in a big pot and add 16 cups of water. Boil it over high heat for 20 minutes (later you may have to add more water if the soup is too thick). 4) Cut the beef brisket into bite size pieces. 5) When the water starts boiling (about 20 minutes later), add the beef and 1 TBS of garlic. Boil it again for another 20 or 25 minutes, over medium heat. 6) Add 4 or 5 TBS of fish sauce (add more or less depending on your taste) and drizzle a few drops of sesame oil before serving.

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see http://blog.maangchi.com/2007/12/seaplant-soup-miyuk-guk.html for video, comments, and help

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Miyuk naeng chae (sea plant salad)

Ingredients: 7 cups of soaked sea plant (miyuk), 6 TBS of soy sauce (use more or less depending on your taste), 1 TBS of sugar, 1 TBS of minced garlic, chopped green onion, 4 or 5 TBS of vinegar, and sesame seeds. 1) Soak 2 cups of dried sea plant (miyuk) in a bowl for at least for 30 minutes and then drain the water from it. 2) Boil water in a pot and then add the soaked miyuk. Stir it with a spoon for 30 seconds. 3) Take out the seaplant and then rinse it in cold water. Drain the water out by squeezing the seaplant gently. 4) In a big bowl, put the sea plant and add 5 or 6 TBS of soy sauce, 4 or 5 TBS of vinegar, 1 TBS of minced garlic, 1 TBS of sugar, and 1 chopped green onion. Mix it up by hand. 5) Sprinkle some sesame seeds on the top and serve it cold.

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Job chae (glass noodles with mixed vegetables)

Ingredients: Starch noodles (daang myun), 150 grams of beef, 1 bunch of spinach, 1 medium size carrot, 1 medium size onion, mushrooms (5 dried shitake and 1 package of white mushrooms), 3 cloves of garlic, 7-8 green onions, soy sauce, sesame oil, sugar, pepper, and sesame seeds. Makes 4 servings. 1) Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2) Slice a package of white mushrooms (2 cups worth). 3) Cut a carrot into thin matchstick-shaped pieces 5 cm long. 4) Cut 7 -8 green onions into 7 cm long pieces. 5) Slice one onion thinly. 6) Slice 150 grams of beef into thin strips. Now lets start! 1) Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl. 2) Cut the noodles several times by using scissors and add 1 TBS of soy sauce and 1 TBS of sesame oil. Mix it up and set aside. * tip: Take one sample and taste it to see whether or not its cooked properly. If it feels soft, its finished.
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3) In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces. 4) Add TBS soy sauce and TBS sesame oil and mix it and place it onto the large bowl. * tip: When you drain the hot water from the pot, dont discard the hot water. Put it back into the pot so you can cook your spinach quickly. 5) On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (dont burn it!). 6) Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots. 7) Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl. 8) Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl. 9) Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until its cooked well, and then add 3 cloves of minced garlic, TBS soy sauce and TBS sugar. Stir for another 30 seconds and then put it into the large bowl. 10) Add 2 TBS of soy sauce, 3 TBS of sugar, 2 TBS of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, and then sprinkle 1 TBS of toasted sesame seeds on the top. Nice! 11) Serve with rice and Kimchi, or as a side dish.
see http://blog.maangchi.com/2007/07/job-chae-koren-stir-friend-noodles-with.html for video, comments, and help

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Photos of ingredients
Asian chives (boo choo) 14 Black bean paste (chun jang) 9 Chili peppers 40 Fish sauce 16 Hotpepper flakes 16 Hotpepper paste (gochujang) 7 Jja jang myun noodles 10 Korean radish 15 Laver (kim) 37 Mochiko sweet rice flour 15 Mountain fern (kosari) 19 Napa cabbages 13 Pork belly 8 Sesame oil 21 Shiitake Mushrooms 23 Soy sauce 5 Soybean paste (doen jang) 25 Tofu 28 Rice cake 7 Sea plant (miyuk) 45 Starch noodles (daang myun) 49 Squid 42 Yellow radish pickle (daan moo ji) 37
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