cookbook_eng_chapter6.pdf

114Kimchi-jeon Kimchi-pancakes

116Haemul-pajeon Seafood-green Onion Pancakes

110Bulgogi Barbequed Beef

112 Samgyetang Chicken Soup with Ginseng

Teukbyeol YoriSpecial Dishes

118Doejigalbi-jjim Pork Rib Stew

124Buchu-jabchae Chop Suey with Korean Leeks

120Maeun-soegogigalbi-jjim Spicy Beef Rib Stew

122 Galbi-jjim Rib Stew

111

Bulgogi Barbequed Beef

4

3

2

1

500g

1/2

30g

6

2

2

2

2

2

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INGREDIENTS Soegogi deungsim (beef sirloin) 500g

1/ 2 piece of Yangpa (onion)

daepa (green onion) 30g

Yangnyeomjang (seasoning)

6 Ts of ganjang (soy sauce)

2 Ts of cheongju (sake)

2 Ts of seoltang (sugar)

2 Ts of chamgireum (sesame oil)

2 Ts of dajin maneul (minced garlic)

2 Ts of ggaesogeum (sesame mixed with salt)

huchuggaru (pepper)

RECIPE

1. Mix all the materials to make the seasoning.

2. Slice the beef into 3mm thick pieces.

3. Thinly shred the onions and diagonally slice the green

onions.

4. Mix the beef with the blended seasoning, green onions,

and onions.

5. Barbecue the seasoned beef on a pan.

Tip!Sirloin isn't bad for Bulgogi, but it is also expensive.

In the butcher's shop, tell them to give you Bulgogitgam. The

Bulgogi will be strongly seasoned, so that you don't have to buy

the more expensive cut of beef.

113

Samgyetang Chicken Soup with Ginseng

5

4

3

2

1

6

1(600g)

1/2

1.8L

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INGREDIENTS 1 yeonggye (young chicken) 600g

1/ 2 cup of chapssal (glutinous rice)

mul (water) 1.8L

some sogeum (salt), huchuggaru (pepper)

Sok jaeryo (stuffing ingredients)

1 root of susam (ginseng)

4 pieces of daechu (jujube)

3 cloves of maneul (garlic)

3 pieces of bam (chestnut)

RECIPE

1. Remove the innards from chicken from the area where its

tail was cut off, wash out the blood off the bones, and then

strain.

2. Soak the glutinous rice in water for 2 hours.

3. Wash the ginsengs, and peel the chestnuts and jujubes.

4. Stuff the chicken with glutinous rice, ginseng, garlic, jujubes,

and chestnuts. Tie the opening closed with thread or close it

with a toothpick.

5. Boiling the prepared chicken in water, turning the heat down

when it boils up. Continue to boil until the soup becomes

white.

6. Pull out the thread or toothpick, and then put the soup in a

bowl with salt and pepper. The soup is now ready to serve.

Tip!Samgyetang is an invigorating food to eat on the Dog Days of summer.

People sell the prepared chicken with ingredients like ginseng, jujube,

milk vetch root, etc. because these are inconvenient to buy.

115

Kimchi-jeon Kimchi-pancakes

5

4

3

2

1

6

250g

1

2

1

1/2

1

1/4

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INGREDIENTS Ikeun baechu kimchi (fermented baechu kimchi) 250g

1 dalgyal (egg)

2 cups of buchimgaru (bread crumbs)

1 cup of mul (water)

1/2 cup of kimchi gukmul (kimchi liquid)

1 cheongyang-gochu (spicy green chili)

1/4 yangpa (onion)

some sikyongyu (oil) and sogeum (salt)

Tip!Kimchi-jeon is especially deliciously on rainy days.

Buchimgaru is special flour that has been seasoned

beforehand, but you can just use regular flour is you

do not have any buchimgaru.

RECIPE

1. After shaking off the stuffing in baechu-kimchi and

squeezing out that water, cut them into 1cm squared

pieces. Set the kimchi liquid aside.

2. Strain the kimchi liquid through a sieve, and then set it

clear.

3. Cut the onions into same size as the kimchi, and finely

mince the green chili.

4. Mix the kimchi, onions, and green chilis with bread

crumbs (flour) in a big bowl, and then dough them with

the kimchi liquid and water.

5. Add the egg on the dough and salt them. The batter is

now ready

6. After oiling the pan, pour a ladle of the batter to fry a

pancake. The pancake will be ready when both sides

are fried yellow. You can also fry one large pancake or

many small bite size ones.

116

106 7 8 9

1 2 3 4 5

117

Haemul-pajeon Seafood-green Onion Pancakes

1/2(250g)

100g

100g

100g

2

2

1/2

1/2

1/2

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2

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INGREDIENTS 1/ 2 bundle of jjokpa (chives) 250g

gul (oyster) 100g

jogaetsal (clam meat) 100g

honghap (mussel) 100g

2 dalgyal (egg)

some sikyongyu (oil)

Cho ganjang (soy sauce with vinegar)

2 Ts of jinganjang (thick soy sauce)

1/ 2 Ts of dajin putgochu (minced green chili)

1/ 2 Ts of dajin bulgeun gochu (minced red chili)

1/ 2 ts of ggaesogeum (sesame mixed with salt)

1 Ts of sikcho (vinegar)

Banjuk (dough)

2 cups of milgaru (flour)

2 Ts of chapssal garu (glutinous rice flour)

some sogeum (salt)

1 cup of mul (water)

RECIPE

1. Pick short and chubby chives, and clean them.

2. Soak the oysters, clams, mussels in light salt water, and then strain them after scooping

them with a net. Cut these into large pieces.

3. Whip the eggs.

4. Mix flour, glutinous rice flour, salt, and water in a bowl.

5. Spread a scoop of dough at the bottom of an oiled pan. After evenly sprinkling the prepared

chives on them, add the seafood, dough, egg, in that order.

6. Lightly fry.

7. Serve with soy sauce with vinegar.

119

Dwaejigalbi-jjim Pork Rib Stew

5

4

3

2

1

6

500g

5

50g

70g

2

3

1/4

2

1

1/5

2

3

3

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INGREDIENTS Doejigalbi (pork rib) 500g

5 pieces of ggaetip (sesame leaf)

daepa (green onion) 50g

yangpa (onion) 70g

2 mareun-gochu (dried chili)

Gogi yangnyeom (pork seasoning)

3 cups of mul (water)

1/ 4 cup of ganjang (soy sauce)

2 Ts of dajin pa (minced green onion)


1/ 5 ts of huchuggaru (pepper)

2 Ts of cheongju (sake)


3 Ts of mulyeot (starch syrup)

1 Ts of saenggang jeub (ginger juice)


3 Ts of baejeub (pear juice)

RECIPE

1. Soak the pork in cold water after scoring the meat to draw

blood.

2. After parboiling the pork enough in boiling water so that

the outside is cooked, wash it in cold water.

3. Put the pork in a pot again, and boil it with 3 cups of

water.

4. Shred the onions, and diagonally slice the dried chili and

green onions. Cut the sesame leaves into 6 parts.

5. Add the soy sauce, green onions, garlic, pepper, sugar,

starch syrup, ginger juice, dried chili, sesame oil, and pear

juice, and boil it all down after the pork has softened.

6. When the broth of the pork boils down, boil them one

more time with onions, green onions, and sesame leaves.

121

Maeun-soegogigalbi-jjim Spicy Beef Rib Stew

5

4

3

2

1

6

1kg

1

100g

240g

3

750g

1

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100g

5g

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INGREDIENTS Sogalbi (beef rib) 1kg

1 yangpa (onion)

garaeddeok (stick of rounded rice cake) 100g

dan-hobak (sweet pumpkin) 240g

3 pieces of cheongyang gochu (spicy green chili)

kongnamul (cleaned bean sprouts) 750g

1 bag of paengibeoseot (top-shaped mushroom)


5 cups of mul or yuksu (water or broth)

gochujang (red chili paste) 100g

maeun-gochu gangeot (ground spicy chili) 5g

2 pieces of mareun-gochu (dried chili)

2 Ts of ganjang (soy sauce)

2 Ts of Milim (cooking wine)


2 Ts of mulyeot (starch syrup)



RECIPE

1. Soak the ribs in cold water after scoring the meat to

draw blood.

2. After parboiling the ribs enough in boiling water so that

the outside is cooked, wash it in cold water.

3. Boil them in enough hot water so that they sink.

4. When the ribs turn soft, boil them down with all

ingredients.

5. Cut the peeled sweet pumpkin in bite sized pieces, trim

off the tips and ends of the bean sprouts, diagonally

slice the green chili, and shred the onions.

6. Mix the ribs well with the seasoning, and then mix with

sweet pumpkin, bean sprouts, green chilis, rounded rice

cakes, and onions, cook them. Turn off the heat as soon

as you add the mushrooms.

122

4 5 6

1 2 3

123

Galbi-jjim Rib Stew

600g

4

1/5(300g)

2/3(100g)

5

5

5

10

1

1

6

3

6

2

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INGREDIENTS Galbi (rib) 600g

4 cups of mul (water)

1/ 5 head of mu (radish) 300g

2/ 3 of danggeun (carrot) 100g

5 pieces of pyogo-beoseot (shiitake)

5 bam (chestnut)

5 daechu (jujube)

10 eunhaeng (ginkgo nut)

1 dalgyal (egg)

1 piece of saenggang (ginger)

some jat (pine nut)


6 Ts of bae jeup (pear juice)



2 Ts of dajin pa (minced green onion)



some ggaesogeum (sesame mixed with salt)

some huchuggaru (pepper)

RECIPE

1. Draw the blood from the ribs in cold water. Parboil them in boiling water after removing fat

and scoring the meat.

2. Cut radishes and carrots into chestnut sized pieces, and then cut off the corners.

3. After soaking the shiitakes, remove the stems and cut them into halves.

4. Fry the egg whites and yolks separately, and then cut them into diamond shapes.

5. Soak the ribs, radishes, carrots, shiitakes in the seasoning for 30 minutes, put them in a

pot, and boil them over medium heat in enough water to cover the ingredients.

6. When the broth boils down to half, mix with jujubes, ginkgos, ginger, and the remaining

seasoning, making sure that the soup is evenly seasoned. Pour the seasoning often to add a

shine.

7. When the broth boils down, put it in a bowl, and garnish with the prepared eggs and pine

nuts.

Tip!Draw out the blood from the meat by scoring the ribs and placing them in water for 30 minutes after

washing them. This will help make the rib stew more tasty. Simmer the ribs in hard boiling water covered

to remove the smell of fat.

If you add radish cut in large pieces, the soup's taste will be more clear and less greasy. When boil it

down with the seasoning, you can freshen the flavor by adding ginger.

124

5 6 7

1 2 3 4

125

Buchu-jabchae Chop Suey with Korean Leeks

80g

50g

50g

100g

3

3

1

120g

2

2

1

1

1/5

1

1

1/2

2

1

1/2

1/2

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INGREDIENTS Buchu (leek) 80g

yangpa(onion) 50g

danggreun (carrot) 50g

soegogi (beef) 100g

3 pieces of pyogo beoseot (shiitake)

3 pieces of moki beoseot (tree ears)

1 dalgyal (egg)

dangmyeon (glass noodles) 120g





1 ts of dajin maneul (minced garlic)


1 ts of chamggae (sesame)

some sikyongyu (oil)

some sogeum (salt)

Gogi yangnyeom (beef seasoning)


1/ 2 Ts of seoltang (sugar)

2 ts of dajin pa (minced green onion)

1 ts of dajin maneul (minced garlic)

1/ 2 ts of chamgireum (sesame oil)

1/ 2 ts of ggaesogeum (sesame mixed with salt)

1 ts of cheongju (sake)

RECIPE

1. Cut leeks into 5cm long pieces, and then shred onions and carrots.

2. After shredding the beef along the grain, fry the beef with seasoning.

3. Clean the shiitakes and tree ears soaked in water. Afterwards, shred the shiitakes, tear the

tree ears by hand.

4. Fry the eggs, thinly divided into white and yellow, and then shred them into 5cm long

pieces.

5. Salt the leeks, onions, carrots, shiitakes, tree ears, and roast each of these ingredients.

6. After boiling the glass noodles in water, wash them in cold water. Afterwards, strain and

fry them together with the seasoning ingredients.

7. Mix the prepared ingredients, put them in a dish, and serve with the shredded eggs.

Tip!Have you heard of Hwangbaek-jidan or Gyeran-jidan? This is the process of separating the white from the

yolk, frying them thinly on a frying pan like paper, and then cut them finely. If the pieces aren't fine, mix

that eggs with a bit of starch water. Softly fry them over low heat to produce a good color.

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