Oiseon – Korean Stuffed Cucumber

Cucumber doesn’t always need a salad or to be pickled. Servings: 8 Cooking Times Cooking Time: 35 minutes Total Time: 30 minutes Ingredients 4 medium cucumbers 2 each eggs 1 medium carrot 4 each Pyogo (Shitake) mushroom 2 tablespoons salt 2 teaspoons roasted sesame oil 1/2 pound lean Beef Marinade 2 tablespoons … Read more

Mul Naengmyeon

물냉면 Mulnaengmyeon is a fantastic soup for a hot summer day. With a slightly spicy, tangy, ice cold broth and buckwheat noodles, this dish cools and satisfies. Servings: 6 Ingredients 1 24 ounce pkg Memil guksu 메밀국수(Korean buckwheat noodles) 8 cups Beef Stock* (prepare the night before) 2 cups Anchovy Stock** *Beef … Read more

Baesook (Korean Peppercorn Pear with ginger)

(배숙) Baesook (or Baesuk) was originally served in Korean royal court cuisine and did not spread to the public until the mid 20th century. This is a slightly different version with ginger added. Servings: 4 Ingredients 3 each Nashi (Asian) pears 2 ounces peeled ginger 36 to 48 each peppercorns 3 tablespoons … Read more

Ssamjang

A seasoned red pepper sauce/paste that accompanies many Korean meat dishes Images

Korean “Sticky” Rice

Servings: 2 Ingredients 1 or more cups short or medium grain white rice 1 1/4 cups water per 1 cup of rice (1 cup uncooked rice yields approximately 2 cups cooked rice) Procedure Choose Rice: Use a Calrose style Short or Medium Grain white rice, although any uncooked short or medium grain … Read more