Ojingeo Soondae (Squid “Sausage”)

Ojingeo Soondae

Servings: 4 Ingredients 4 each whole squid (8 inch long body) 4 tablespoons Flour Stuffing 1 tablespoon Flour 1 package (12 ounces) firm tofu 4 ounces Daengmyon (Korean sweet potato starch vermicelli) 4 ounces bean sprouts 1 egg Seasoning paste 3 each cloves garlic 2 tablespoons chopped scallion 2 each red chili … Read more

Ojingeo Bokkeum – Spicy Stir Fried Squid

Alternate Spellings: ojjingo bokum, ojingeo bokum 오징어볶음 Squid pieces and vegetables stir fried in a hot and spicy sauce. Servings: 2 Ingredients Basic 2 each small whole squid 4 each green or spring onion 2 each large hot green peppers (Jalapeño or hot green chili) 1 tablespoon olive or vegetable cooking oil … Read more

Nakji Bokkeum (Spicy Stir Fried Octopus)

낙지볶음 A popular seafood dish, Nakji bokkeum is hot and spicy stir-fried octopus and may be one of the spiciest dishes in Korean cuisine. Servings: 3 Ingredients 1 lb octopus 1/2 medium white or yellow onion 5 each fresh hot red chili or jalapeño peppers 1 each small carrot 1 each small … Read more

Jangeo Gui Grilled Freshwater Eel

장어구이 This recipe also works well with beltfish. Servings: 4 Ingredients 2 pounds freshwater eel fillet Seafood marinade/glaze Marinade 2 each cloves garlic 2 each green or spring onion whites 1/2 ounce fresh ginger 1/2 cup beef or chicken stock 1 1/2 tablespoon soy sauce 1 1/2 tablespoon sugar 1 tablespoon rice … Read more

Galchi Jorim

갈치조림 Braised Beltfish. Galchi Jorim is a popular braised dish in many Korean homes and restaurants. This recipe can be used with just about any fish, or other seafood like large prawns, lobster, or crab.. Servings: 4 Ingredients Main Ingredients 10 oz galchi 6 oz Mu (Korean or Daikon Radish) 1 teaspoon … Read more

Fried and Braised Sea Bream

도미조림 (domi-jorim) Fish and seafood make up a large portion of Korean cuisine. This recipe combines frying and braising to create a flavorful dish. Servings: 4 Ingredients Fry Ingredients: 1 1/2 pound 도미 Domi (sea bream*) (whole fish, cleaned) 1 tablespoon salt 2 teaspoons ground white pepper 2 teaspoons +ginger juice+ 4 … Read more

Deep-Fried Prawns with Mung Bean Vermicelli, Version 1

대하튀김 daeha twigim 새우튀김 saeu-twigim Servings: 4 Ingredients 2 pounds prawns (4 to 8 large prawns) 4 ounces mung bean vermicelli 3/4 cup flour 1/4 cup rice flour 2 each eggs 1 teaspoon salt oil for deep frying Procedure Preparation Peel and de-vein the prawns. Butterfly the prawns by cutting down the … Read more

Daehajjim/Saeujjim

대하찜/새우찜 King prawns stuffed with seasoned minced beef, steamed, and topped with stone ear mushrooms, julienned egg garnish, cucmber, and red chili pepper threads Servings: 4 Ingredients 1 1/4 pound (8 colossal) fresh raw Prawns, Shell on (Bag/Box Size: U10) 1/2 teaspoon Salt 2 ounces lean tender beef Seasoning for Beef 1 … Read more

Korean Clam Stuffed Cabbage Rolls

Servings: 4 Ingredients 10 each Napa Cabbage leaves 1/2 bunch/bundle watercress 2 tablespoons blended sesame/soy bean oil Stuffing 2 cups Clam meat (substitute or combine with crab, lobster, or shrimp) 1 each Onion 3 each Eggs Clam Seasoning Mix Broth Mix: 1/2 cup Beef broth 1 tablespoon Soy sauce 2 teaspoons Sugar … Read more

Braised Monk Fish, Agu Jjim

아구찜 A popular spicy fish dish from Korea. Alternate Spellings: Agujjim, Agu Chim, Agwii Jjim, Agwijjim, agwuijjim Seafood Sustainability: Monkfish are on the avoid lists of Seafood Watch and Sea Choice. Recommended alternatives are: Best choices: Catfish (farmed), Rainbow Trout (farmed), and Tilapia (farmed) from the U.S. Servings: 6 Ingredients 18 oz … Read more