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Kongnamool moochim (Soy bean sprouts
salad) Recipe |
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Ingredients: |
1/2 lb soy bean sprouts* |
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1tbsp soy sauce, 2 tbsp sesame oil |
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1 tbsp Korean chili powder |
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2 tsp salt, 1/2 tsp minced garlic |
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sesame seeds, 1 cup water, 1 tsp salt |
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(*You can substitute to bean sprouts.) |
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 Wash
soy bean sprouts (take out the thin tail part if you'd like).
Put it in a pot, add 1 cup water and salt.
Cook for 15-20 minutes until soften.
Drain well, or squeeze slightly.
In a bowl, add soy bean sprouts and put soy sauce, sesame oil,
chili powder, salt, garlic and sesame seeds.
Mix well with hands. |
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Tips: Don't open the lid while cooking the
soy bean sprouts!!!
If you do that they will smell fishy. |
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hn |
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Hobak namul (Squash salad) Recipe |
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Ingredients: |
1/2 squash or about 6 oz |
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1/4 cup water, 1 teaspoon sesame oil |
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1/2 teaspoon minced garlic |
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1/2 teaspoon sugar, 1/4 teaspoon salt |
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1/4 teaspoon soy sauce |
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1/4 teaspoon sesame seeds for garnish |
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 Quarter
the squash in length wise, slice in 1/4 inch thick.
In a small pan, add all ingredients and mix.
Put squash, cover the lid.
Bring to a boil on a medium high heat, reduce to low heat, cook
for another minute or so.
Transfer to a dish, garnish with sesame seeds. |
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j |
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Shigmchi namul (Spinach salad) Recipe |
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Ingredients: |
1 bunch spinach |
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1/4 teaspoon sugar, 1/4 teaspoon salt |
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1/2 teaspoon soy sauce, 1 tablespoon sesame oil |
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1 teaspoon sesame seeds for garnish |
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6 cups water and 1 teaspoon salt to blanch |
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 Heat
water, add salt, blanch spinach.
Dump in an ice water.
Drain, squeeze well.
Give a one or two chop.
Put spinach in a medium bowl, add all ingredients and mix well
with a hand.
Transfer to a plate, garnish with sesame seeds. |
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Tips: Just in case for the beginners,
blanching is to cook in a boiling water for short period of time
so the ingredient become tender and/or the color gets brighter. |
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k |
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Gosari namul (Fernbrake salad) Recipe |
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Ingredients: |
16 oz go sa ri (fern brake)* |
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3 Tsp vegetable oil |
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1.5 tsp minced garlic, 1 tsp soy sauce |
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1 tsp salt, 1 tsp sesame seeds |
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1 small pack paeng ee beoseot (enoki mushroom)-optional |
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1 green onion-optional, chopped |
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(*There are prepacked (freezed) fern brakes.
Just thaw, wash, soak in a water for 20 minutes and use.) |
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 Soften
the fern brake according to what you have by following bottom
direction.
Cut the bottom of pae ee (enoki).
Heat wok, put oil, add minced garlic, cook for a minute, add
fern brake.
Cook until tender, add soy sauce, and salt, stir.
Add paeng ee, green onion, cook for another minute.
Finish with sesame seeds.
Serve with rice.
After first serving, let cool, put in a fridge.
They store for 2-3 days. |
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Tips: For dry fern brake from a grocery
store in us, it is tricky because sometimes they never get
tender.
Soak in a water, change water after30 minutes, leave for over
night.
If still not fork tender, put in a pot, cover with water, cook
until they get tender.
Or if they are tender after any stage, you can just use them.
For those who are lucky enough to have a Korean grocery nearby,
find blanched fern brake.
Take them home, wash, and cook. And they taste much better. |
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g |
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Ho bak jeon (Pan-fried squash) Recipe |
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Ingredients: |
1/2 squash, cut into 1/2 inch thick |
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1/3 cup flour |
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1 egg, lightly beaten |
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salt |
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vegetable oil to fry |
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Sprinkle salt on both sides of squash.
Dredge lightly in a flour.
Coat with egg.
On a medium heat, add 3-4 table spoons oil, fry until very light
golden on both sides.
Serve with soy sauce. |
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ji |
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Gamja jorim (Potato in sweet soy sauce)
Recipe |
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Ingredients: |
1 potato (14 oz), cut into bite size |
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1/2 green bell pepper, cut into bite size |
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1/2 red bell pepper, cut into bite size |
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3 tbsp vegetable oil, 1.5 tbsp soy sauce |
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2 tbsp sugar, 1 tbsp water |
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1/2 tsp salt, 1 tsp sesame seeds |
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 Peel
the potato, wash, cut in half in lengthwise, put flat side down,
cut into 1 inch pieces.
Prepare the bell peppers as the same way.
Heat the pan on a high flame with some vegetable oil, add
potato, stir fry for 3-4 minutes.
Add bell peppers, cook for 2 minutes.
Season with soy sauce, sugar, water and salt.
If it boils, reduce low, cover the lid, cook for another 2-3
minutes or until the potato gets tender.
Transfer the a dish, garnish with some sesame seeds. |
