Bo Ssam – Simple Boil

Bo Ssam - Simple Boil

보쌈 (bo-ssam) Bo Ssam is a great way to enjoy kimchi and pork belly. The bite sized wraps make an excellent appetizer, banchan like dish, or drinking snack (anju). This recipe is for one of the simplest bo-ssam preparations. Servings: 8 Ingredients Boil 1 pound Pork Belly 1 ounce fresh ginger 8 … Read more

Maeun Dwaeji Galbi

(매운돼지갈비) Servings: 4 Ingredients 3 to 5 pounds Pork spare or baby back ribs Marinade/Braise sauce 1 small onion 8 cloves garlic 1 small Asian pear 1 1/2 Tablespoon sesame oil 4 Tablespoon soy sauce 4 Tablespoon red pepper paste (kochujang) 5 Tablespoon Honey or brown sugar 1 Tablespoon doenjang (fermented soy … Read more

Maeun Dwaejibulgogi – Spicy Grilled Pork

매운돼지불고기 Thin sliced pork marinated in a spicy fruity sauce then quickly grilled over high heat. This was one of the most requested dishes from my former restaurant. Servings: 4 Ingredients 2 pounds Pork — (Shoulder or loin) salt Marinade 3/4 cup natural brewed soy sauce 4 each fresh hot red or … Read more

Spicy Pork Ribs

Dwaeji galbi (돼지갈비) A very popular dish in many small Korean restaurants. This is a tasty way to enjoy pork ribs. Servings: 6 Ingredients 3 pounds pork spare ribs, 1 1/2 inch cross cut, separated* 1 1/2 ounces fresh ginger 3/4 small white or yellow onion 3 each green/spring onions or scallions … Read more

Japchae

(Jap Jae, jop jae, jap chae, jap jae bap, chop che bop, chopche, chapche, etc) 잡채 Japjae is easily one of the most well known Korean stir fry dishes. The combination of sweet potato starch noodles, mushrooms, meat, and vegetables is great as a main dish, side dish, or stand alone meal. … Read more

BiBim Naengmyon

Alternate Spellings: Bibim naengmyeon, bibim naengmyun, bibim-naengmyeon, 비빔 냉면 Cold Mixed Noodles. This is a favorite warm weather dish, perfect for cooling off on those really hot days. Servings: 4 Ingredients 1 12 ounce package buchwheat noodles 8 to 10 leaves Loose leaf lettuce 1/2 each small carrot 1/2 each small daikon … Read more

Bi Bim Guksu

A cool summer dish, Bi Bim Guksu is a noodle based version of Bi Bim Bap. Fantastic for those hot summer days when you just do not want to cook anything complex or time consuming on the stove top. Servings: 4 Cooking Times Total Time: 30 minutes Ingredients 12 ounces memil guksu … 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