Korean Recipes

Jjajangmyun or Korean Black Noodles
Ingredients:
 1 Potato or Sweet Potato (sweet potato)
 1 Japanese Daikon type Asian radish
 1 small onion
 1 small zucchini or Asian eggplant
 200g pork cut into cubes
 3 tablespoons Jjajang (Black Bean) paste
 3 glasses of water
 Salt
 Oil
 Sugar
 Flour
 Thick wheat noodles
Preparation:
Fry the diced pork well and drain it so that it does not have “dirty” oil.
The next step is to fry all the diced vegetables (with a little salt).
While the vegetables are poaching, prepare the Jjajang . Put 3 tablespoons of the pasta in a
bowl with a little oil and when the pasta is fried, set it aside and remove the oil.
When the vegetables are already poached, add 3 glasses of hot water. Then, put a little
water in the Jjajang and then put it back in the pot (wok) and let it boil for 2 minutes.
When the 2 minutes have passed, add 2 tablespoons of sugar and the flour and water
preparation (hot) to thicken the sauce and remove from the heat (which always has to be at
a low heat).
And voula!! We already have the sauce prepared!!! While we were making the sauce we also
have to make the thick noodles according to the instructions on the package. And to eat!!
Above all!!… it has to be eaten hot and after draining the noodles, eat it almost instantly!
Because you already know that pasta is left to cool in a mess!
How to prepare japchae ( 잡채 )
Ingredients for 4 people:
 Dangmyeon ( cellophane noodle ): 200g.

 Pyogo mushrooms ( shiitake , "Lentinula edodes"): 3 units.
 Neutari mushrooms: 70 g.
 Half a large carrot (or a whole small one).
 Half an onion.
 Spinach: a bunch.
 A chilli
 Two eggs.
Noodle sauce: 3T soy sauce, 1T sugar, 1T sesame oil, 1T toasted sesame seeds.
Meat sauce: 2T soy sauce, 1T sugar, 1/2T sesame oil, 1T chopped chives, 1/2T chopped garlic,
1/2T toasted sesame seeds, a pinch of black pepper.
* One T is equivalent to one tablespoon (approximately 15 ml).
Preparation:
Prepare the sauce for the noodles by mixing the ingredients described in the indicated
quantity. In a separate container, prepare the sauce for the meat using the corresponding
ingredients.
Boil the noodles for 5 minutes.
Remove from the water and cut with scissors so that they are not too long. Mix them with
the sauce for the noodles.
Cut the meat into strips. Cut the pyogo mushrooms into slices. Mix meat and pyogo
mushrooms with the meat sauce.
Squeeze the neutari mushrooms to remove excess water, and cut or tear them into pieces.
Cut the onion, carrot and chilli into strips.

Fry the neutari mushrooms, onion, carrot and chilli separately, adding a pinch of salt.
Boil the spinach, but for a short time (less than a minute). Remove and cool with cold water.
Squeeze to remove water and cut into large pieces. Once the water has been removed, add
salt, black pepper, sesame oil and sesame seeds; and mix.
Separate the whites from the egg yolks, and fry separately. Cut both the yolks and the fried
egg whites into thin strips.
Mix everything, except the eggs, with the noodles and stir.
Serve on a plate, placing the strips of egg yolks and whites on top.
It's not a dish that excites me too much. Although I eat it without problems, I think that in
Korean cuisine there are other things that are much better. If you dare to prepare it, tell
your experience with a comment!
Mandu Recipe
Since we haven't posted Korean food recipes in a while, today it's time: Mandu recipe!
Mandu can be cooked in many ways. There are Mandu steamed, fried, in soup, etc. We are
going to show you a recipe that you can easily make at home and that would be steamed
mandu, which is known as mul mandu.
To start what we are going to need are the following...
Ingredients for 4 people:
- 400 gr. minced meat

- 1 egg
- 1 carrot
- 1/2 onion
- 3 leeks
- 1 jar of bean sprouts
- 1 pinch of salt,
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- dough for mandu
Mandú dough can be purchased at any Asian grocery store that has dumpling or jiaozi
dough. If it's in a Korean store, better, of course.
Well, once we have everything, let's get to the mess of the mandus!
First we prepare the ingredients as in the previous photo. Cut the carrot into pieces and do
the same with the onion and leeks. We crush the garlic and put it in the minced meat that
we have previously placed in a bowl.
In that bowl, we put all the ingredients. The meat, garlic, onion, carrot, leeks, soy, egg, a
pinch of salt, and a spoonful of soy sauce. (We can add more soy sauce if necessary so that
it is not bland).
With all the ingredients in the bowl, we mix it with hands protected with kitchen gloves
(plastic), until there is a uniform dough and everything is well mixed. This mixture is going
to be what we put inside the mandu.
The next thing is going to be preparing the table where we are going to work the mandus.
On a plate we are going to put the mandu dough. They usually sell it frozen, so it will have to
be defrosted beforehand so we can use it. We will also have on hand a tray with a thin layer
of flour and a bowl with water.
The following process is very mechanical and will have to be repeated for each of the
mandus that we make. So, we can make as many mandus as we need.
First we put a dough on a plate.
Then we add a little of the mixture we have prepared. It shouldn't be a lot because if we
overdo it when closing the mandu it can come out and not look good. Nor should we add too
little, otherwise there would be too much mandu paste for too little filling.
Next, with the help of a spoon, wet the edges of the pasta. But only with little water. The
function that it will do when wetting the pasta will be to help us close the mandu later.
Then we will close it and give it a little shape.

With our fingers we close the edges, as if it were a small dumpling. When pressed and with
wet edges, the mandu remains closed.
With a fork we can give more pressure and ensure that the mandu is closed.
Once we finish with the mandú, we place it on the tray that we have covered a little with
flour.
Mandus can have many different shapes. IN the photo we have made the mandu in three
different ways. Which do you like best?
Then we put them in a container to steam. And so we will cook them little by little until we
have them all ready to eat.
We have used a wooden steamer purchased from an Asian food store. But it can be made in
any other electric steamer, or couscous pot, or any other steaming container.
JUMI advice!!! So that the mandu does not stick to the container, you can put it on top of
cabbage leaves. This way you will have a natural remedy to prevent the mandu from sticking
without having to put fabrics or plastics.
Well, well, how delicious, right? Well now that we have them steamed, we are going to put
them on a plate for presentation. What do you think.
voila! They look good, don't they? Well yes, they were delicious. Of course, remember that to
accompany them it is always good to have a small dish with soy sauce to wet the mandu and
give it a very tasty taste.
Galbi Tang, 갈비탕 .
Ingredients for 3-4 people:
 A tray of pork ribs.

 A nabicol.
 Egg.
 2 green onions.
 5 cloves of garlic.
 A piece of ginger.
 20 balls of black pepper.
 Soy sauce.
 Sesame oil.
 Ground black pepper.
Elaboration:
We will put the ribs in cold water and let them soak for about 45 minutes. We will see how it
expels blood and impurities, if necessary, change the water every 15 minutes.
Then we clean the ribs several times and put them in a pot with boiling water. We let them
boil for 5 minutes so that they expel the blood and impurities again, which we can see
floating or in a foam.
Meanwhile we are preparing the vegetables for the broth. Peel and cut the turnip, ginger and
4 cloves of garlic and cut the green onion in half. We will also use the black pepper balls. If
you have boiling nets or tea bags, it can make it easier to remove later, if not remove it with
a spoon.
Once the ribs have boiled for the first time, we wash them again and put them together with
the prepared vegetables in a large pot with about 12-14 cups of boiling water (3 and a half
liters). It has to boil for about an hour covered or until the turnip is soft.
From that hour onwards we remove the vegetables and leave the ribs boiling for another half
hour.
Of the vegetables that we have removed, we will reserve the turnip. When it cools, cut it into
small pieces and put it in a bowl. Next we will add 3 large spoons of soy sauce, 1 small
spoon of sesame oil, 2 cloves of chopped garlic, a little pepper powder and the rest of
chopped green onion. We mix everything well so that the turnip absorbs flavor.
After half an hour, we add the marinated turnip and let it boil for about 5 minutes. While we
wait we can make a simple tortilla and cut it into pieces to use as a topping.
And after that last boil, our galbi tang is ready! :D You can eat it with rice or add a little
pasta.

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Jjajangmyun or Korean Black Noodles

 Dangmyeon ( cellophane noodle ): 200g.

* One T is equivalent to one tablespoon (approximately 15 ml).

Boil the noodles for 5 minutes.

Cut the onion, carrot and chilli into strips.

To start what we are going to need are the following...

Ingredients for 4 people:

- 400 gr. minced meat

Then we will close it and give it a little shape.

 A tray of pork ribs.

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