Traditional Tteok is made by steaming and then pounding glutinous (sweet) rice into a dough like mass. This “dough” is then shaped into balls, rectangles, squares, cylinders, etc. The shaped rice cake may be coated with various powders, flours, or starches and eaten as is, or after frying or grilling. Tteok is … Read more
Servings: 12 Ingredients Equipment: 1 gallon lidded glass Jar 4 quart cooking pot Ingredients 12 each Duck Eggs 3 quarts water salt Optional 1 tablespoon baking soda 1 tablespoon rice vinegar 2 tablespoons Shaoxing wine Procedure Directions Pour water into cooking pot and bring to full boil. Turn off heat and add … Read more
찹쌀떡 Chapssalddeok is a variant of tteok that is similar to Japanese mochi. It can be made with a variety of fillings and with natural colorings to present a colorful special (weddings/birthdays) occasion dish Servings: 30 Ingredients Special Tools Needed: Blender or coffee/nut grinder, and mortar and pestle Large capacity steamer Lint … Read more
Bungeoppang is an extremely popular snack sold by street vendors nearly everywhere in Korea. When I was there in the late 70s through the 80s, they were cooked over open wood flame or charcoal burners in long molds that could cook 10 to 20 of the cakes at a time. Contemporary vendors … Read more
(배숙) Baesook was originally served in Korean royal court cuisine, and did not spread to the public until the mid 20th century. Servings: 4 Ingredients 3 each Nashi (Asian) pears 36 to 48 each peppercorns 3 tablespoons sugar 5 cups water 1 ounce pine nuts Procedure Directions Preparation Wash the pears in … Read more
Yachae twigim is a popular street food/drinking snack in Korea. Just outside the air base I was stationed at, street vendors would offer a variety of twigim for a few hundred won Servings: 15 Recipe Type: Appetizer, Ban Chan, Korean, Recipe, Snack, Street Food, Vegetable Ingredients 1 large carrot 1 zucchini 1 … Read more
원소병 Wonsobbyeong is a type of Hwachae (화채), a traditional beverage or desert made with various fruits or edible flower petals soaked in omija (Schisandra chinensis berries) or honeyed juice. A popular dessert/drink in Seoul. Servings: 8 Ingredients Syrup 1 cup sugar (substitute: 1 cup honey OR 1 cup brown sugar) 4 … Read more
Servings: 8 Ingredients 2/3 cup Dried Adzuki beans Water for boiling 1/2 cup sugar, brown sugar, or honey 2 tablespoons neutral flavor oil for frying Optional Cinnamon to taste crushed: walnut pecan ghingko almond peanut mashed: lemon orange pineapple Raisins Procedure Preparation Rinse the beans in cold water, discarding broken/discolored/shriveled beans. Place … Read more
Use this stuffing with the Basic Steamed or Baked Bun Recipe. Servings: 12 Yield: 24 Buns Ingredients 12 ounces pork (Beef, Veal, Boar, Shrimp, Clam, Oyster, or Crab) 1 teaspoon salt 1 tablespoon roasted sesame oil Marinade 2 each green onions 1 tablespoon chopped fresh ginger root 1 tablespoon light soy sauce … Read more
Servings: 12 Ingredients Yeast Mix 2 tablespoons active dry yeast 2 teaspoons sugar 1/2 cup all-purpose flour 1/2 cup water Dough Mix 1 cup warm water 3 cups all-purpose flour 1/2 teaspoon salt 4 tablespoons white sugar 2 tablespoons vegetable oil 1 teaspoon baking powder Procedure Preparation Yeast Mix Mix all yeast … Read more
(쇠고기산적) Seasoned Beef and vegetables, skewered, and either grilled or pan fried. San Jeok is usually a Korean holiday food, but may be served as part of a ban chan array in some restaurants. We made this dish as a special order for customers or as a special serving on Korean holidays. … Read more
Alternate Spelling: Ojingo Tuigim, Ojjingo tigim, Ojingeo twigim (오징어 튀김) Very popular in Korea as “Street Food” or as a drinking snack. Servings: 6 Ingredients 8 ounces squid 5 tablespoons flour salt pepper oil to deep fry Batter 1 cup flour, 1/2 cup ice cold water 1 teaspoon salt 1/2 teaspoon baking … Read more
