[Ingredients]

200g cabbage Kimchi, 150g burdock, 1 Tablespoon vinegar, 2 cup of water, 1/3 pimento, green and red each, 1/2 yellow paprika, 1/4 carrot, 1 white stem green onion, 100g beef, 1/2 tea spoon salt , 1/4 tea spoon pepper, 1/2 Tablespoon Oil, 2 tea spoon sesame.

[Directions]

1. Remove stuffing from Kimchi then cut into slices of 0.5 width x 4~5cm length.

2. Peel skin of burdock, and cut into slices similar to 1 above. Soak it in water mixed with vinegar and drain.

3. Cut pimento, paprika, carrot, green onion, and beef into slices in the same way as in step 2

4. Apply oil in a preheated pan, and put each ingredient into the pan separately to fry. Add more oil as required. Put every fried ingredient in a bowl and add salt and pepper. Serve on a plate with sesame garnish on top.

[Ingredients]

20 oysters with shell
cabbage kimchi 3 1/2oz.
: kimchi seasoning
1/3 tsp sugar, 1/2 tsp sesame oil)
: au Gratin sauce
1 tbsp flour, 1 tbsp butter, 1 tbsp white wine, 2/3 cup milk, 1/2 cup whipping cream, salt, pepper)
: Topping
1/4 cup bread crumbs, 1/4 cup Parmesan cheese powder, parsley powder, 1 cup mozzarella cheese, salt to taste
: Garnish
1 slice lemon

[Directions]

1. Scrub oysters in salt water, shuck oyster meat out of shell and place into a separate bowl. Brush the oyster shells clean, keeping half of the shells.

2. Remove half of the kimchi filling and shake lightly. Cut cabbage in 1/4 inch squares. Season with salt and sesame oil.

3. Melt butter in pan, add flour and saute on low heat, do not brown. Slowly add white wine and milk stirring constantly to avoid lumps. Add fresh cream last and season with salt and pepper. Boil slightly to make the au gratin sauce. (Process 1)

4. Put oyster meat, chopped kimchi and mozzarella cheese in a bowl. Stir thoroughly and add au gratin sauce. (Process 2)

5. Stuff mixture 4 into cleaned half shells. (Process 3)

6. Mix breadcrumbs, Parmesan cheese and powdered parsley to make topping.

7. Sprinkle topping 6 over each shell 5. (Process 4)

8. Sprinkle salt on a baking pan, place filled shells on pan, and bake at 190°C-200°C for 15-20 minutes.

[Ingredients]

: cabbage kimchi
(not fully fermented) 14oz.
: seasonings for cabbage kimchi
(1/2 tbsp sugar, 1 tbsp red pepper)
pork(sirloin) 3 1/2oz.
: seasonings for pork
(1/2 tsp red pepper, 1 tsp chopped green onion, 1/2 tsp chopped garlic, 1/4 tsp chopped ginger, 1 tsp refined rice wine, a little pepper, 1 tsp sesame oil) a piece of tofu, 2 tbsp small green onion (cut into slices), salt to taste, oil for frying
: garnish
(chicory, a wedge of lemon, radish)

[Directions]

1. Remove half of the kimchi filling and shake lightly. Cut kimchi into 2 inch pieces and season.

2. Mince pork and season.

3. Boil the bean curd in hot water with a pinch of salt. Remove from boiling water and
cut into 0.6 inch squares. With the back of a spoon, make small dents in the middle of each piece.
(process 1)

4. Heat oil in pan and fry the seasoned pork. When the pork begins to turn opaque, add kimchi and
fry until kimchi becomes wilted. (process 2)

5. Put chicory leaves and broiled kimchi inside the dent in each bean curd square (process 3).
Sprinkle chopped green onion onto the kimchi and garnish with lemon and radish. (process 3)

- Bibimbap

Bibimbap combines the spiciness of red pepper paste with steamed rice and vegetables, which creates a pleasant harmony. Although making the steamed rice takes time, preparing the vegetables in this dish is fairly easy.

[Ingredients]

Rice 800g, bean sprouts 200g, spinach 100g, Chinese bellflower 80g, 3 shiitake
mushrooms, hard salt, 1/3 carrot, 3 tablespoons sesame oil, 2 teaspoons minced garlic, salt, 2 tablespoons vegetable oil, 3 tablespoons of gochujang (“red pepper paste”), 4 eggs

[Directions]

1 Wash the rice three times to remove the starch and place it in a thick pot with three cups of water.

2 Boil over high heat for about 15 minutes and then reduce the heat and boil for five more minutes. Do not open the lid until the rice is fully cooked.

3 Parboil the bean sprouts and then season them with sesame oil, salt and minced garlic.

4 Boil the spinach quickly in boiling water and then rinse it in cold water. Squeeze the excess water and then season them with sesame oil and salt.

5 Grease the pan with sesame oil and place the Chinese bellflowers on the pan. Parch them with sesame oil, minced garlic and salt.

6 Cut the shiitake mushrooms into thin slices, and then parch them in a pan.

7 Dice the carrot into small, thin strips about 4-5cm long, and then pan-fry them.

8 Fry the eggs, and make sure the yolk does not break.

9 Place the rice in a big bowl, and then add the vegetables, followed by the gochujang. Finish by placing the egg on top of the rice and vegetables.

- Smagyetang (Chicken Ginseng Soup)

Koreans eat Samgyetang (“Chicken Ginseng Soup”) during the hottest months of summer because it enhances virility. It is easy to make anywhere with all of the necessary ingredients. Special ingredients, such as insam and jujubes (Chinese dried dates) are important for taste and appearance.

[Ingridents]

1 whole, small chicken, 1 insam root, 1/3 cup glutinous rice, 3 dates, 4 chestnuts, 6 cloves of garlic, a small piece of ginger, half sliced onion, 1 bunch of scallions, salt, ground pepper

[Directions]

1 Cut the abdomen of the chicken lengthwise. Remove the organs, tip of the wings and neck optional, but leave the body whole.

2 Wash the glutinous rice, and soak it for about an hour. Wash and prepare the dates and chestnuts for cooking.

3 Stuff the soaked glutinous rice along with the cloves of garlic into the chicken. Sew the ends to keep the rice inside the chicken. Cross the legs, and tie them with string.

4 Place the chicken in a pot and pour in about 4 cups of water. Place the insam root, chestnuts, dates, ginger, onions and scallions in the pot and cook under medium heat for about 40 minutes.

5 When the ingredients inside the chicken are fully cooked, remove the scallions, onions, and ginger. Finish by seasoning the broth with salt and pepper.

6 Serve unseasoned—You can add salt and pepper to your preference, but some cooks add salt immediately before serving.

- Japchae

Japche (“potato coodles stir-fried with vegetables”) is a dish served in traditional Korean festivities. The fibrous textures of the cellophane noodles with the crispy vegetables are pleasing combination that will entice you. When Japchae is served with Bulgogi, it makes for a hearty meal. The colors are also pleasing the the eyes.

[Ingredients]

Cellophane noodles 50g, beef 30g, 2 shiitake mushrooms, 1 onion, cucumber 30g, carrot 20g, 1 egg, soy sauce, sugar, green onions, garlic, sesame oil, crushed sesame salt, salt, ground pepper, vegetable oil.

[Direction]

1. Cut the cucumber into thin slices (lengthwise) about 6cm long. Discard the seeds in the center. Marinate in salt, and squeeze out the excess water. Slightly pan-fry the cucumber slices for about one minute.

2. Cut the onion into long, thin slices and pan-fry lightly.

3. Cut the carrot (length-wise), into thin slices and pan-fry (about 6cm). Season with salt.

4. Cut the beef and shiitake mushrooms into thin slices. Season with salt and pan-fry.

5. Beat one egg and fry into thin layer. Cut the egg into thin slices (about 6cm).

6. Boil the cellophane noodles (Test occasionally for tenderness.). The noodles should be soft but firm (or as directed on the package). Rinse the cellophane noodles in cold water and then add soy sauce, sugar and sesame oil. Stir-fry the mixture using vegetable oil in a large pan.

7. Add the vegetables to the pan. Mix thoroughly while seasoning with soy sauce, salt, crushed sesame salt, sugar and sesame oil.

8. Place the japchae on a large plate, and top it with egg slices.