KIMCHI

Ingredients

 1 
medium head napa cabbage (about 2 pounds)

 1/4 cup 
sea salt or kosher salt (see Recipe Notes)
 Water, preferably distilled or filtered

 1 tablespoon 
grated garlic (5 to 6 cloves)

 1 teaspoon 
grated peeled fresh ginger

 1 teaspoon 
granulated sugar

 2 tablepoons 
fish sauce or salted shrimp paste, or 3 tablespoons water

 1 to 5 tablespoons 
Korean red pepper flakes (gochugaru)

 8 ounces 
Korean radish or daikon radish, peeled and cut into matchsticks

 4 
medium scallions, trimmed and cut into 1-inch pieces

How to Make It

Step 1
Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly
using gloves, if preferred. Place a heavy pot or pan on top with weights
and allow cabbage to sit for 1-2 hours until wilted and water has been
released.

Step 2

Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink
until salt is removed and allow to drain in a colander for another 15-20
minutes.

Step 3

Combine cabbage with remaining ingredients (through water) and mix.

Using gloves, add the Korean red pepper flakes and begin mixing and
rubbing flakes into the mixture.

Step 4

Once combined, place mixture in a jar pressing down and packing tightly
so that the mixture is submerged in its own liquid. Place top on jar and
allow to sit at room temperature for 2-5 days. Place jar on a plate since
the mixture may bubble over while fermenting.

Step 5

Each day of fermentation, remove the lid to release gases and press
down on the mixture to keep it submerged. You can taste a sample each
day to decide if the level of fermentation is to your liking.

Step 6

After 2-5 days of fermentation, store kimchi in refrigerator.

 SAMGYEOPSAL

 You start off by taking a piece of lettuce or perilla leaf.

 Then take a piece of meat, dip it in the gireumjang sauce, and
place it on the leaf.
 Next add in some ssamjang, kimchi, garlic, mushroom, and
anything else you like. Some choose to add a bit of rice too.
 Now, roll it up and stuff it in your mouth. 

These meats are grilled and usually have no seasoning. However, sauces are
provided to add a mouthwatering umami flavor. Fresh shiso leaves perfectly
complement the smoky flavor of the beef in this Korean dish. Make this
delicious recipe in two simple steps! Serve with a side of white rice or cold
noodles.

Prep Time

5 mins 
Cooking Time

20 mins 
Ready in

25 mins 

BULGOGI

 1/4 yellow onion, thinly sliced

 2 green onions, chopped, dark green parts separated from white and
light green parts

 1/3 cup soy sauce

 3 tablespoons white sugar

 2 tablespoons toasted sesame seeds

 3 cloves garlic, minced

  1 tablespoon sesame oil

 1/4 teaspoon Korean red pepper flakes

 1/4 teaspoon minced fresh ginger

 1/8 teaspoon ground black pepper

 1 1/2 pounds beef sirloin steak, cut very thin using kitchen shears

 1 teaspoon honey, or to taste

 Combine yellow onion, white and light green parts of green onions, soy
sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes,
ginger, and black pepper in a bowl until marinade is well mixed. Add
steak slices to marinade; cover and refrigerate, 1 hour to 1 day.

 Heat a skillet over medium heat. Working in batches, cook and stir
steak and marinade together in the hot skillet, adding honey to
caramelize the steak, until steak is cooked through, about 5 minutes.
Garnish bulgogi with green parts of green onions.

BEEF STEW

 2  tablespoons olive oil
 1  kg  beef short rib
 1  head garlic, head crushed
 1  large onion, sliced
 2  tablespoons gingerroot, julienned
 1
⁄2 cup soy sauce, kikoman
 1  tablespoon sugar
 1  tablespoon Chinese wine
 1  teaspoon  sesame oil
 1  tablespoon  chili-garlic sauce, Lee Kum Kee brand
 3 1⁄2 cups hot water
 2  tablespoons sesame seeds, toasted
 1  bunch leek, chopped to 2 inches
  Heat large casserole and saute ginger in oil.

 Add the onions till soft then the garlic.

 Stir well till fragrant,.

 Dump in the beef spareribs and stir fry till beef changes color.

 In a large bowl, mix soy, sugar, wine,sesame oil, chili garlic sauce and hot
water.

 Mix till well blended.

 Pour to beef.

 Let simmer on low fire for 1 hour till 1 1/2 hours.

Bibimbap

On

 1 English cucumber, cut into matchsticks

 1/4 cup gochujang (Korean hot pepper paste)

 1 bunch fresh spinach, cut into thin strips

 1 tablespoon soy sauce

 1 teaspoon olive oil

 2 carrots, cut into matchsticks

 1 clove garlic, minced

 1 pinch red pepper flakes

 1 pound thinly-sliced beef top round steak

 1 teaspoon olive oil

 4 large eggs
  4 cups cooked white rice

 4 teaspoons toasted sesame oil, divided

 1 teaspoon sesame seeds

 2 teaspoons gochujang (Korean hot pepper paste), divided (optional)

Save to favorites

Save

ADVERTISEMENT

Ingredients
4569

On Sale
What's on sale near you.

On

 1 English cucumber, cut into matchsticks

 1/4 cup gochujang (Korean hot pepper paste)

 1 bunch fresh spinach, cut into thin strips

 1 tablespoon soy sauce

 1 teaspoon olive oil

 2 carrots, cut into matchsticks

 1 clove garlic, minced

 1 pinch red pepper flakes

 1 pound thinly-sliced beef top round steak

 1 teaspoon olive oil

 4 large eggs
  4 cups cooked white rice

 4 teaspoons toasted sesame oil, divided

 1 teaspoon sesame seeds

 2 teaspoons gochujang (Korean hot pepper paste), divided (optional)

 Add all ingredients to list

Directions

 Prep

30 m

 Cook

30 m

 Ready In

1 h

1. Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.

2. Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook
until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as
much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.

3. Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened,
about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in
cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the
mixture aside in a bowl.

4. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and
set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low
heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4
minutes each.
 5. To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach
mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving.
Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small
amount of gochujang paste if desired.

GIMBAP

 4 dried seaweed sheets (gim / sushi nori)

 120g / 4.2 ounces spinach (regular or baby spinach)
 2 eggs, beaten
 1/2 carrot (120g / 4.2 ounces), julienned
 2 to 4 imitation crab sticks (depending on the length), cut in
half length ways
 4 sticks of BBQ Kimbap ham, cut into long strips if you didn’t
buy the pre-cut version (available at a Korean grocery store)
 4 yellow radish pickle (danmuji), cut into long strips if you
didn’t buy the pre-cut version (available at a Korean / Japanese
grocery store)
 (optional) 12 strips seasoned edible burdock root (available at
a Korean grocery store. You can buy the one that’s packaged
together with yellow radish pickle like this picture. It’s also sold
individually.)
 2 1/2 cups cooked short grain rice
 2 Tbsp sesame oil, divided
 3/8 tsp fine sea salt (or more to taste), divided

*1 Tbsp = 15 ml, 1 Cup = 250 ml

Season the rice. In a small bowl, stir the rice vinegar, sugar, and salt until the
sugar dissolves. Pour it over the warm rice along with 1 teaspoon of sesame
seeds and gently but thoroughly mix together. Let cool.

Organize your workspace. Arrange your ingredients and tools so that

everything will be close at hand when needed. Place the bamboo rolling mat
on a flat surface with the long side nearest you (the bamboo sticks should be
horizontal). Lay out the seaweed sheets, a plate or tray with fillings, and a
small bowl of warm water. Also designate a place to put your finished rolls.
Position the seaweed on top of the bamboo mat. With dry hands, place one
sheet of seaweed on the bamboo rolling mat with the shiny side down and the
long side nearest you.

Spread a layer of rice on top of the seaweed. Lightly moisten your hands

with water and evenly spread one-fifth of the rice (about 2/3 cup) on the lower
two-thirds of the seaweed, leaving the top third of the seaweed empty. If the
rice sticks to your fingers as you work, lightly dip them in water (avoid using
too much water as it can make the seaweed soggy).

Arrange the fillings on top of the rice. About an inch up from the bottom of
the rice, arrange the fillings in neat, horizontal rows.

Begin rolling. Beginning on the side nearest you, roll the bamboo mat up and
over the fillings. Use firm but gentle pressure to hold the ingredients in place.

Continue rolling. As you're rolling forward, pull the mat up and out so it
doesn't get caught in the roll. Keep rolling and releasing the mat until you
form a compact cylinder.

Seal and season the roll. Dip your finger in water and moisten the edge of the
seaweed to seal the roll. Wrap the entire bamboo mat around the roll and give
it a firm but gentle squeeze. Using your hands or a pastry brush, lightly coat
the outside of the roll with sesame oil to give it shine and prevent it from
drying out. Set it aside.

Cut into bite-size pieces. Begin cutting when all the rolls are complete. Using
a towel or pastry brush, coat the blade of the knife with a thin layer of sesame
oil. Slice the roll into bite-size pieces, periodically wiping the blade and re-
applying sesame oil to prevent sticking.

Garnish with sesame seeds (optional). Sprinkle toasted sesame seeds over

the cut rolls.

Serve. Serve gimbap at room temperature. Best eaten the same day.

RAMYUN
 1 package of Korean ramyeon
 2½ cups water
 1 egg
 2 green onions, chopped
 Bring the water to a boil over high heat.
 Add the noodles and the included soup powder to the boiling water.
Cover and boil for 1 minute.
 Open the lid and turn the ramyeon over with a spoon.
 Crack the egg directly into the boiling ramyeon, and cover and
cook for 1 to 2 minutes. Don’t stir, so the egg will be poached.
 Remove from the heat. Open the lid and add the green onions and
the included package of dried vegetables. Serve with kimchi and
rice.

JAJANGMYEON

 jjajangmyeon noodles
 ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth)
 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about
1 cup’s worth)
 1 cup of zucchini, cut into ½ inch cubes
 1 cup of potato, peeled and cut into ½ inch cubes
 1½ cups of onion chunks
 3 Tablespoons of vegetable oil
 ¼ cup and 1 Tablespoon of black bean paste
 2 Tablespoons of potato starch powder, combined with ¼ cup
water and 1 teaspoon of sugar in a small bowl, set aside
 1 teaspoon of sesame oil
 ½ cup cucumber, cut into thin matchsticks for garnish
 water
1. Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of
vegetable oil for about 4-5 minutes, until golden brown and crispy.
2. Pour out the excess pork fat.
3. Add radish and stir fry for 1 minute.
4. Add potato, onion, and zucchini and keep stirring for about 3
minutes until the potato looks a little translucent.
5. Clear a space in the center of the wok by pushing the ingredients
to the edges.
6. Add 2 Tablespoons of vegetable oil to the center of the wok, then
add ¼ cup of black bean paste and stir it with a wooden spoon for 1
minute to fry it. Then mix everything in the wok and keep stirring.
7. Add  2 cups of water to the wok and let it cook with the lid closed
for about 10 minutes.
8. Open the lid and taste a sample of the radish and potato. If they’re
fully cooked, stir in the starch water little by little. Keep stirring
until it’s well mixed and thick.
9. Add the sesame oil and remove from the heat.
10. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).