Oiseon – Korean Stuffed Cucumber

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

Ssamjang

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

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 … Read more

Yeongeun-jeonggwa – Candied Lotus Root

연근정과 A popular dish, candied lotus is a crisp chewy delight that is served as part of a ban chan array in many Korean restaurants. Recipe Type: Ban Chan, Korean, Side Dish Ingredients 16 ounces (approximate) Fresh Lotus root (whole or sliced) 2 tablespoons sesame oil Soak/Boil 1/2 teaspoon rice vinegar 1 … Read more

Korean Recipe for Spicy Odeng – Seasoned Fried Fishcake

양념 오뎅 Sweet, savory, and simply, addictively, delicious, Odeng was the number one favorite side dish served at my former restaurant. Customers would often purchase quart and half gallon sized containers of it to take home. This recipe is a spicy version of Odaeng, and works well with any flat sheet style … Read more

Korean Recipe for Odeng – Seasoned Fried Fishcake

양념 오뎅 Sweet, savory, and simply, addictively, delicious, Odeng was the number one favorite side dish served at my former restaurant. Customers would often purchase quart and half gallon sized containers of it to take home. There are many different types of fishcake. This recipe works well with any flat sheet style … Read more

Gul Muchim – Seasoned / Marinated Raw Oysters

굴생채 In Korea oysters, or gul (굴), have a long history.  There is evidence of oyster consumption in Korea dating back to at least 8,000 years ago. Gul Muchim is one of the most popular ways to prepare oysters. Ingredients 12 ounces shelled oysters 2 large leeks 1/4 Asian (Nashi) pear (about … Read more

Gyeranmalyee – Rolled Omelet

계란 말이 A Korean Rolled Omelette is quick, easy, and delicious. This side dish appears often in lunch boxes, at dinner tables, and is increasingly seen in Korean restaurants around the world. Ingredients 4 each large eggs 1/4 teaspoon salt 1/2 teaspoon sugar 3 cloves garlic 3 each green [spring] onions 1/2 … Read more

Gamja Saelleodeu – Korean Style Potato Salad

감자 샐러드 A dish that has been adopted and adapted that now appears in most Korean restaurants as part of the banchan array. Ingredients 5 large russet potatoes ( or 8 to 10 medium reds) 8 each eggs 2 each Fiji apples (or sub semi sweet American apple) 1 each nashi pear … Read more