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C |
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Ohjing-oe bulgogi (Grilled spicy squid)
Recipe |
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Ingredients: |
2 medium squids or 3-4 squid stakes, cut into strips |
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4 tbsp goochoojang (Korean chili paste) |
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2 tbsp sugar, 1 tbsp minced garlic, |
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1 tsp sesame oil, 1 tsp sesame seeds |
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2-3 hot chilies |
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1/2 onion, cut into bite size |
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3-4 shitki mushrooms, rehydrated, squeezed, cut in half |
 Prepare
squids.
Marinade in goo choo jang (Korean chili paste), sugar, minced
garlic, sesame oil
and sesame seeds for 30 minutes.
At the last minute, add mushrooms, chilies and onion.
In a frying-pan, add a bit of oil, grill the squids.
Try to grill on a relatively high heat so the squid does not
release the moisture.
Serve with rice. |
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j |
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Saewoo jeon (Pan fried shrimp) Recipe |
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Ingredients: |
1/2 Lb shrimp (saewoo) |
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1/4 cup flour |
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1 egg, beaten |
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salt, pepper |
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vegetable oil |
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 Peel
shrimp, wash, drain.
Salt and pepper to taste.
Dredge in a flour, put in a beaten egg.
On a medium heat, add 2-3 tbsp oil to a pan.
Place the shrimp on a pan, cook until the edge of the bottom
gets pink, flip.
Cook for another minute.
Serve with soy sauce. |
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k |
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Nakji bokeum (Spicy octopus) Recipe |
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Ingredients: |
1 octopus or 1 Lb |
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1/2 onion, slice 1/3 inch thick |
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2 chilies, slice in a bias |
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2 green onions, cut in a bias |
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1 oz carrot or 1/4 carrot, slice thinly |
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4 pyogo (shittake mushroom), quartered |
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sauce : 1/4 cup gochoojang (Korean chilli paste) |
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2 tablespoons gochoogaroo (Korean chili powder) |
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1 tablespoon soy sauce, 1 tablespoon sugar |
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2 tablespoons sesame oil, 1 tablespoon sesame seeds |
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2 tablespoons minced garlic |
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 Wash
octopus, cut the legs into 3 inches long, open head and take out
inside, quarter the head.
Drain well.
Mix all ingredients for sauce
Put everything in, mix with a hand.
Let marinade for 10 minutes.
Heat the pan on a medium high heat, cook octopus for 3-4 minutes
or until done.
If the heat is too high it will burn, if too low it will get
soggy. |
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g |
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Saengseon jeon (Pan fried fish) Recipe |
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Ingredients: |
2 pieces cod fillet* |
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salt, pepper, flour |
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1egg, mixed |
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vegetable oil |
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(*You can use any white flash fish.) |
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Make a thin slice of cod fillet (Just like making a smoked
salmon slice).
Salt and pepper to both sides.
Dredge in a flour.
Put in a egg bath.
Drain, pan fry with some vegetable oil until egg coat gets a
little bit of color.
Serve with soy sauce. |
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ji |
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Saengtae jiri (Pollack stew with vegetables) Recipe |
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Ingredients: |
1 fresh pollack, cut into 3 inches, washed, drained |
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1/4 radish, quartered then sliced thinly |
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4 pyo go beo seot (shiitake mushroom), halved |
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1 pack paeng ee beoseot (enoki mushroom), cut bottom |
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1/4 bunch crown daisy, halved |
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1 red chili - sliced, 1 green chili - sliced |
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1 green onion - sliced, 1 tablespoon minced garlic |
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1/2 teaspoon soy sauce, |
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10 dried anchovies, salt |
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 Add
8 cups water and anchovies in a pot, bring to a boil, reduce to
simmer.
Leave for 10 minutes, skim off the impurity, take out anchovies.
Season lightly with salt and soy sauce.
While the stock is boiling, add radish cook for 2-3 minuted.
Minced garlic goes in, then add fish, bring to a boil, let cook
for another minute.
Add mushrooms, green onion and chillies, let simmer for a
minute.
Turn off the heat, add crown daisy, serve right away. |
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gi |
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gim gui
(Grilled seaweed sheet) Recipe |
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Ingredients: |
gim (dried laver, seaweed sheet) |
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salt |
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sesame oil |
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 Open "kim" flat.
Spread sesame oil lightly with pastry brush.
Salt to taste.
Stack 2 sheets.
Grill on to of frying- pan in a low to heat.
Quarter them.
Store in a air tight container.
Serve with rice. |
