Potato JoRim , GamJa JoRim

Main Ingredients

3 Medium Sized Potatoes (2 Cups) Cup Water 2 Tbsp Oil 2 Tbsp Soy Sauce 2 Tbsp Corn Syrup 1-1 Tbsp Sugar 1 Tbsp Minced Garlic tsp Fine Sea Salt tsp Sesame Seeds

Directions
Cut 3 medium sized potatoes (2 cups) into -inch cubes. In a heated pan, with 2 Tbsp of oil, add the chopped potatoes. Fry the potatoes for 5 minutes on medium-high until they are about cooked. After 5 minutes, add cup of water, 2 Tbsp of soy sauce, 2 Tbsp of corn syrup, 1-1 Tbsp of sugar, and 1 Tbsp of minced garlic. Cook it for 5 more minutes on medium-high. Taste it and if you need to, add up to tsp of fine sea salt depending on your tastes. Cook until the liquid is reduced to a paste, which should take about 5 minutes. Reduce the temperature to medium and fry 5 to 7 more minutes until the potatoes are completely cooked. Then add tsp of sesame seeds.

Potato & Vegetable BokkEum , GamJa YaChae BokkEum

Main Ingredients

2 Cups Potatoes Cup Onion Cup Carrot

Cup Green Hot Pepper 1 Tbsp Cooking Oil 1 tsp Minced Garlic tsp Salt tsp Sesame Seeds

Directions
Julienne 2 medium potatoes thinly, you will get about 2 cups. Koreans usually use white potatoes, but I used what I had; they were yellow potatoes. So, I think you can use whatever potato you like. Soak the potatoes in 2 cups of cold water for about 10 minutes to remove some of the starch. This helps improve the flavor and texture for the dish. Remove the seeds from the hot pepper. Julienne cup worth of an onion, cup worth of a carrot, and cup worth of a hot pepper thinly. After 10 minutes, rinse the potato twice, and drain the water. Pour 1 Tbsp of cooking oil in a heated nonstick pan. Add the potato and fry for about 5 minutes on medium, or until the potatoes are half-cooked. Then add the carrot and onion to the pan. Also add tsp of salt. Cook it for another 5 minutes, or until all of the vegetables are done cooking. Add the chopped hot pepper and 1 tsp of minced garlic. Fry for 3 minutes on medium-high. By adding the garlic and hot pepper last, you will get more flavor from them. Turn off the heat and sprinkle tsp of sesame seeds on top.

Eggplant NaMul , GaJi NaMul

Main Ingredients

2 Oriental Eggplant (12 oz) 1 Tbsp Finely Chopped Green Onion Tbsp Minced Garlic 2 tsp Soy Sauce (or Soup Soy Sauce) 2 tsp Hot Pepper Powder 1 tsp Sesame Oil tsp Red Hot Pepper tsp Sesame Seeds tsp Vinegar

Brine Ingredients

4 Cups Water 1 tsp Salt

Directions
Cut 2 oriental eggplants into 2-inch pieces. Oriental eggplants are long and thin, and I think that the taste is not much different than the fatter variety, so just use whatever eggplant you can find. Slice each piece every inch, but do not cut all the way through. This will help the eggplant cook better, and it will give you more flavor. Add 4 cups of water and 1 tsp of salt in a mixing bowl. Soak the eggplants in it. Since eggplant floats, place a dish on top of the eggplant pieces. Set it aside for about 10 minutes; this will help flavor the eggplants. After 10 minutes, have your steamer ready, and steam the eggplant pieces. Steam them for about 5 minutes on high, or until the eggplant gets soft. Cool them a little, and then tear the eggplant into inch strips; they should tear easily. In this step, some people squeeze the eggplant to get rid of some of the water; I skipped that, and did not have any problems. If your eggplant seems watery, squeeze some water out gently. Combine the eggplant, 1 Tbsp of finely chopped green onion, Tbsp of minced garlic, 2 tsp of soy sauce, 2 tsp of hot pepper powder, 1 tsp of sesame oil, tsp of finely chopped red hot pepper, tsp of sesame seeds, and tsp of vinegar. Mix everything together. Taste it and add more salt if needed. Chill for at least 15 minutes before serving for the best taste. Eggplant goes bad very quickly, so it will only be good for a few days not any more than a week. Store it in the refrigerator. Serve it with rice, soup, and other Korean side dishes for your Korean meal.

Heart Shaped Egg MalI , HaTeu MoYang GyeRan MalI

Main Ingredients

4 Large Eggs 1 Tbsp Green Onion Tbsp Carrot tsp Salt Some Oil

Directions
Break 4 eggs and stir them gently. For interesting yellow and white color swirls, do not completely mix the whites and yokes together. Set aside 2-3 Tbsp of the egg mixture to be used later. Finely chop 1 Tbsp of green onion and Tbsp of carrot. It is important to chop them very fine. Add tsp of salt into the egg mixture and mix well. Add some oil in a small bowl or plate. Fold a small piece of a paper towel, and soak it in the oil. Use the towel to lightly grease the pan. Cook on medium heat. Drop a little bit of the egg mixture into the heated pan; if it starts to cook, the temperature for the pan is right. Pour about of the egg mixture into an 8-inch pan. When the surface of the egg starts to cook, begin to roll it: about one inch. Continue to roll it. You can use either chopsticks or a spatula. Push it to the end of the pan and add some more oil in the pan. Pour the same amount of egg mixture into the pan. Fry and roll it the same way. After doing the same process 2 more times, you will get a fried egg that looks like this. Cool it for about 1 minute before you cut it. This helps the egg keep its shape when you cut it. Cut the fried egg into a half-inch thickness. To make the heart shape, cut one piece of the fried egg diagonally. Two pieces to the puzzle. Make the heart shape with the two cut pieces. Dip the heart shaped egg into the egg mixture you saved in the beginning. Fry the heart shaped egg in the slightly oiled pan on medium. Put some egg mixture on top too. Cook it until it is done

Dried Seaweed MuChim , GimJaBan MuChim

Main Ingredients

2 Cups Dried Seaweed (GimJaBan) 2 Tbsp Oil 1 Tbsp Finely Chopped Green Onion Tbsp Minced Garlic Tbsp Water tsp Sugar 1-2 Tbsp Soy Sauce tsp Sesame Seeds tsp Sesame Oil tsp Red Pepper Powder (Optional)

Directions
Prepare 2 cups of dried seaweed (JaBan). Tear it apart with your fingers. In a pan, add 2 Tbsp of oil and the dried seaweed. Before turning on the stove, mix the dried seaweed and oil with your hands. Heat the pan on medium. Once it is heated, fry the dried seaweed for about 3 to 5 minutes, or until the pieces become a little crispy and show a little green color. It can burn easily, so keep stirring it. Let it cool down in a bowl. Add 1 Tbsp of finely chopped green onion, Tbsp of minced garlic, Tbsp of water, tsp of sugar, 1-2 Tbsp of soy sauce, tsp of sesame seeds, tsp of sesame oil, and tsp of red pepper powder (optional). Mix all of the ingredients with your hands. After this step, the seaweed will be soft and not crispy anymore.

Pickled Cucumber MuChim , OIJi MuChim

Main Ingredients

4 Korean Pickled Cucumbers (2 Cups) 2 Tbsp Red Pepper Powder Tbsp Sugar 2 Tbsp Sesame Oil 1 Tbsp Minced Garlic 2 Tbsp Finely Chopped Green Onions Tbsp Sesame Seeds

Directions
Cut 4 pickled cucumbers thinly. You will get about 2 cups. Rinse them in cold water once. Drain the water. Squeeze out the water. In a bowl, add the pickled cucumbers. Add 2 Tbsp of red pepper powder, Tbsp of sugar, 2 Tbsp of sesame oil, 1 Tbsp of minced garlic, 2 Tbsp of finely chopped green onions, and Tbsp of sesame seeds. Mix everything together.

Cheese Oven Spaghetti , ChiJeu OBeun SeuPaGeTi

Main Ingredients

1 Handful Spaghetti (7oz) 1 Cup Ground Beef (8oz) 1 Medium Onion (1 Cup) Cup Carrot 2 Cups Mozzarella Cheese 1 Jar Spaghetti Sauce (1 Lb 10oz) Tbsp Minced Garlic Some Olive Oil, Salt, Black Pepper, Parsley

Directions
Finely chop 1 cup of onion and cup of carrot. In a heated pan, add Tbsp of olive oil, Tbsp of minced garlic, 1 Tbsp of finely chopped onion and fry them for 10 seconds on high. Add the beef, tsp of black pepper, and tsp of salt. Brown the beef on medium high. Add the onion and carrot. Cook for 3 minutes on high. In boiling water, add 1 handful of spaghetti, Tbsp of olive oil, tsp of sea salt. Cook the spaghetti until it is almost finished. Drain the water and add the cooked spaghetti to the pan and stir gently. Add 1 Tbsp of olive oil and fry for 3 minutes on high.

In a dish safe for baking, place some mozzarella cheese across the bottom. Spread some spaghetti sauce on top of the cheese. Add some spaghetti along with the meat and vegetables on top of the sauce. Spread some more sauce on top of the spaghetti. Sprinkle some cheese on top. To garnish, sprinkle a little bit of parsley on the cheese. Bake it in a 425F oven for about 10 minutes. Once the cheese starts to melt, change the oven to broil mode and bake it until the cheese becomes golden brown.

Korean Twisted Donuts , KkwaBaeGi DoNeoCheu

Main Ingredients

3 Cups All Purpose Flour 1 Cup Water 1 Egg 4 Tbsp Sugar 5 Tbsp Butter 1 Tbsp Yeast 1 tsp Salt Sugar for Coating Oil for Deep Frying

Directions
In a large mixing bowl, add 3 cups of all purpose flour, 4 Tbsp of sugar, 5 Tbsp of butter, 1 Tbsp of yeast, and 1 tsp of salt. Mix everything together to make the butter crumble. Add 1 egg and 1 cup of lukewarm water. Knead the dough for least 15 minutes until it becomes elastic. Form the dough in to a ball. Cover it with plastic wrap. Let it rise for about 1 hour in a slightly warm place until the dough size doubles. If it is at room temperature, it will take more than an hour. Divide the dough into 16 to 24 pieces. You can start by dividing the dough into 4 pieces, and depending on how big you want your donuts, divide each of those pieces into 4 to 6 smaller pieces. Round each piece to make a ball.

Roll a ball of the dough out to about 12 inches in length. While you are rolling it, twist each end in the opposite direction so that the dough will become twisted when you release the tension. Let the dough wrap around itself to form the twisted shape. Set it aside for about 10 minutes to rise again. Meanwhile, heat the oil on medium-high. When you drop a piece of dough in the oil and it rises in about 2 seconds, the temperature for the oil is right. Fry the donuts. When one side of a doughnut becomes golden brown, flip it over. Only flip it over once. If you flip it often, then the doughnut will become too greasy. After frying the donuts, cool them for about 5 minutes. In a plastic bag, add some sugar and a couple of the cooled donuts. Shake them.

Drumstick Soy Sauce Jorim , DakDaRi GanJangJoRim

Chicken Ingredients

7 Drumsticks 2 Cups Milk Generous tsp Salt Generous tsp Black Pepper

Sauce Ingredients

Cup Soy Sauce Cup Water 2 Tbsp Cooking Wine (Optional) 2 Tbsp Corn Syrup 1 Tbsp Sugar Tbsp Garlic, Minced 1 Dried Hot Pepper 1 tsp Vinegar 2 Pinches Ginger Powder

Directions
Obtain 7 drumsticks. Remove the fatty skin from the drumsticks with a knife. Marinate the chicken in about 2 cups of milk for at least 30 minutes. This helps to get rid of the bad chicken flavor and tenderizes your meat.

After that, drain and rinse the chicken in cold water twice. Score both sides of the drumstick with strips -inch apart. This will help the chicken absorb the flavor better. Sprinkle generous tsp of salt and generous tsp black pepper over all sides of the drumsticks evenly. Marinate them for about 10 minutes. Combine and mix together all the ingredients for the sauce in a small sauce pan: cup soy sauce, cup water, 2 Tbsp cooking wine (optional), 2 Tbsp corn syrup, 1 Tbsp sugar, Tbsp minced garlic, 1 dried hot pepper, 1 tsp vinegar, and 2 pinches ginger powder. Once it starts to boil, cook for 1 minute on high. Strain the sauce and discard the garlic and dried pepper. After the chicken is done marinating, place is in a wide-bottomed pan. Then, pour the sauce evenly on top of the chicken. Cook covered. Once the sauce starts to boil, cook for 10 minutes on medium. Make sure that your stove temperature is not too hot, or you will loose or burn the sauce before the chicken has finished cooking. After that, flip the chicken over and cook covered for another 10 minutes on medium. After that, flip the drumsticks over again. Cook uncovered for 5 more minutes, or until the sauce is almost gone and the chicken has finished cooking. The sauce will become thick. Occasionally flip over the drumsticks while they are cooking to get them covered with the sauce.

Spicy Chicken BokkEumTang , Dak BokkEumTang

Main Ingredients

1 Whole Chicken (4 LB) 2 Cups Onion 2 Cups Potato 1 Cup Carrot 3 Green Onions 1-2 Hot Peppers (Optional) 1 Cups Water

For Chicken

1 Tbsp Cooking Wine tsp Salt tsp Black Pepper Powder

Sauce Ingredients

5 Tbsp Red Pepper Paste 3 Tbsp Red Pepper Powder 2 Tbsp Soy Sauce Tbsp Cooking Wine (or Water) 1 Tbsp Sugar 1 Tbsp Corn Syrup 2 Tbsp Minced Garlic 1 tsp Sesame Seeds 1 tsp Sesame Oil 1 Pinch Black Pepper Powder

Directions
Cut the chicken into 22 inch pieces. Dont remove the skin, fat, or bones because that gives it good flavor. Marinate the chicken with 1 Tbsp of cooking wine, tsp of salt, and tsp of black pepper powder for at least 10 minutes. Combine 5 Tbsp of red pepper paste, 3 Tbsp of red pepper powder, 2 Tbsp of soy sauce, Tbsp of cooking wine, 1 Tbsp of sugar, 1 Tbsp of corn syrup, 2 Tbsp of minced garlic, 1 tsp of sesame seeds, 1 tsp of sesame oil, and 1 pinch of black pepper powder. Mix the ingredients. Cut 2 cups of onions, 2 cups of potatoes, 1 cup of carrots, 3 green onions, and 1 or 2 hot peppers into big chunk (1 or 1 inch cubes). Place the chicken in a big pan. Add the potatoes, onions, and carrots on top of the chicken. Pour the sauce on top. Then pour 1 cups of water on it. While it is cooking, occasionally stir it so that all of the ingredients get covered with the sauce. Cook it for 30 to 35 minutes on high, or until the chicken and potatoes are completely cooked. Reduce the temperature to low and add the green onions along with the hot peppers. Cook 2 more minutes and then turn off the heat. If you dont want your food too spicy, skip the hot peppers.

Aeris Egg Salad Sandwich , DakGyal SaelReoDeu SaenDeuWuiChi

Main Ingredients

4 Slices Bread for Sandwich 3 Eggs ( tsp Vinegar and tsp Salt) 3 Tbsp Mayonnaise 3 Tbsp Cucumber 2 Tbsp Onion 2 Pinches Salt 2 Pinches Sugar 1 Pinch Black Pepper

Directions
Add 3 eggs, tsp of vinegar, and tsp of salt with water in a pan to boil the eggs. The vinegar and salt will help prevent the eggs from breaking. Boil the eggs for about 12 minutes on high. Once the eggs finished cooking, immediately put them in cold water. This will make them easier to peel. Mince 2 Tbsp worth of onion and slice 3 Tbsp worth of cucumber thinly in a half moon shape. Sprinkle 1 or 2 pinches of salt on the cucumber and let it set for a few minutes. Put the chopped onion in cold water to reduce the spiciness a little. About 3 minutes later, the salt will pull some liquid from the cucumber. Squeeze the cucumber gently in a paper towel. Drain the water from the onion. Gently dry off the onion with a paper towel to remove any remaining liquid. Finely dice the cooked eggs. I used an egg slicer. Mix together the egg, cucumber, onion, 3 Tbsp of mayonnaise, 2 pinches of salt, 2 pinches of sugar, and 1 pinch of black pepper. Put half of the egg salad on a slice of bread. Depending on your tastes, you can add some mustard. Personally, I like my egg sandwich on white bread with no mustard. This recipe will make two sandwiches. Stack the two sandwiches together, placing a piece of paper towel between them. Put some things on top of the sandwiches to weight them down. This will make the sandwiches firm and give them a nice shape; so when you eat or cut them, the filling will stay in inside better. Cut and divide the sandwich into rectangle or triangle shapes.