KINDS OF KIMCHI 1. Gat Kimchi - (Mustard Leaf) 2. Baech'u Keot'cheoli - (Cabbage) 3. Oi Sobaki - (Cucumber) 4.

Muuch'ae Kimchi - (Thin-Sliced Radish) 5. Nabak Kimchi - (Square-Sliced Radish) 6. Bossam Kimchi - (Wrapped Cabbage) 7. Ch'ongak Kimchi - (Ponytail Radish) 8. T'ong Baegu'u Kimchi - (Whole Cabbage) 9. Bae Kimchi - (Cabbage Without Pepper) 10. Goldulbbaegi Kimchi - (Korean Lettuce) 11. P'a Kimchi - (Green Onion) 12. Ggaktugi - (Cubed Radish) http://www.lifeinkorea.com/culture/kimchi/kimchi.cfm?xURL=types 11 KINDS OF BANCHAN 1. Guk/Thang soup or porridge 2. Namul/Namool - Vegetable dish that are parboiled or stir-fried 3. Kui/Gui bbq or grilled food 4. Jjigae and Jeongol/Junggol 5. Jjim/Tzim and Jolim/Jorim - Simmered or stewed meat or fish 6. Bokkeum/Pokum - Stir-fried or sauteed dish 7. Myeon - Noodle and noodle dish 8. Jutgal - Corned or fermented food 9. Jeon - Batter-fried vegetables, meat or fish 10. Duk/Tteok - steamed rice cakes filled with chestnuts, dates, red beans 11. Mandu dumplings wikipedia.com

RECIPES
GUK: Korean Seaweed Soup-miyeok Guk
Ingredients: 2 qt. beef stock 4 oz. cooked beef brisket, shredded 1 cup dried seaweed (* I purchased already washed and cut-ted seaweed) 3 tablespoons Guk kanjang (Korean soy sauce for the soup) 2 tablespoon minced garlic 2 tablespoon dark sesame oil 1 teaspoon salt

Procedure: 1. Boil the beef stock in the medium pot. ( if you didn't prepared beef stock, boil the beef brisket with water together). Once boiling reduces the heat to low. 2. Mean times soak the dried brown seaweed in cold water for 5 minutes. Drain the water. (if you purchased regular dried miyeok, you need to rinse the seaweed a couple of times in running water, then drain the water. Cut the seaweed with scissors to little finger lengths). 3. Season the beef and miyeok with 1 tablespoon sesame oil and 1 table spoon minced garlic, salt, saute 5 minutes in the pan on medium heat. 4. Add Miyeok and beef to the beef stock, then boil the soup again about 15 minutes on medium heat . 5. Add Korean Soup Soy sauce, 1 tablespoon garlic, 1 tablespoon sesame oil, boil it for 5 more minutes then serve. (You can adjust the taste with some salt if it is needed, however I didnt use it).

NAMUL: Sookju Namul

Ingredients: 4 cups water 1 teaspoon salt 1/2 pound Mung bean sprouts 1 pc. scallions, minced 1 clove garlic, minced 1 teaspoon sesame oil 1 teaspoon sesame seeds, toasted Salt, to taste

Procedure: 1. Bring the water and salt to a boil in a saucepan over medium-high flame. Add the sprouts and boil for 1 minute. Remove from heat, cover tightly and set aside for another 2 minutes. 2. Drain the sprouts, rinse them with cold water and squeeze out any extra water with your hands. 3. Toss the sprouts with the remaining ingredients and set aside for 30 minutes to let the flavors mingle. Serve at room temperature. Variations:

A couple sprinkles of rice wine vinegar can be added if you like.

KUI: Pork Roast Korean Chaeyuk Kui

Ingredients: 1/2 lb pork shoulder or other lean pork 2 pcs scallions 1 clove garlic 1 tbsp sesame oil 1 tbsp sesame seeds 1 tbsp sugar Dash black pepper 4 tb kochu chang

Procedure: 1. Cut the pork into 4 or 5 slices about 1/4 inch thick. 2. Mince the scallions. Mince or crush the garlic. Combine both ingredients with the remaining seasonings in a bowl. Add the pork slices and mix well until all sides of the pork are coated. 3. Grill immediately or marinate until ready to serve. It is important that the pork be well done; the outside should be dark, almost charred. A charcoal, an electric or an oven grill may be used.

JJIGAE: Soondubu jjigae (soft tofu stew)

Ingredients: 12 dried anchovies 1/3 cup of kelp half onion 5 cloves of garlic 3 shiitake mushrooms 100 grams of beef 1 cup of mixed seafood 3 shrimp 2 green onions 1 green chilli pepper 2-5 tbs of hot pepper flakes olive oil, sesame oil 2 tubes of soon du bu 2 tbs of fish sauce, and 2 eggs

Procedure: Prepare stock to make tasty Soon du bu: 1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part. 2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat. 3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes. 4. Set aside the stock and take out the mushrooms and chop them into small pieces. 5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil. 6. Chop 100 grams of beef and put it into the pot and stir it. 7. Add the chopped shiitake mushroom and stir it.

8. Add 2 tbs 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute. *tip: 2 tbsmild 3 tbsmedium 4 tbshot 5 tbs (1/4 cup)suicidal hot ! : ) 9. Pour 2 cups of the stock you made. It will be sizzling. Dont be afraid! Its just TOFU stew! : ) 10. Add 1 cup of mixed seafood and 3 shirimp. 11. Add 2 tbs of fish sauce. 12. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot. 13. When it boils, add 2 chopped green onions and 1 green chili pepper. 14. Crack eggs and drizzle some sesame oil before serving.

JJIM: Kalbi Jjim

Ingredients:

2 pounds beef short ribs, bone-in, 1-inch thick, trimmed of excess fat 1pc onion, chopped 3 cloves garlic, minced 1 pear, peeled, cored and chopped (optional) 2 tablespoons sugar 3 cups water 1/4 cup soy sauce 1 tablespoon sesame oil 3 carrots, peeled and chopped 1 1/2 cups potatoes or daikon, peeled and chopped about 10 chestnuts (optional), peeled Salt and pepper, to taste

Procedure: 1. Add the ribs to a large pot and add cold water to cover. Set aside to soak for about 1 hour. Drain the ribs, discarding the water. This step helps remove blood from the ribs that could cloud the sauce. 2. Add the onion, garlic, pear if using, sugar, 3 cups water, soy sauce and sesame oil to the pot with the ribs. Bring to a boil over medium-high flame, then reduce heat to medium-low and simmer, covered, for another 2 to 2 1/2 hours, or until the meat is tender. Skims accumulated fat off the top occasionally, and add water as necessary to keep the braising liquid from reducing too much. 3. Add the carrots, potatoes or daikon and chestnuts if using and simmer for another 20 to 30 minutes, or until the vegetables are cooked through. 4. Adjust seasoning with salt and pepper and serve over steamed rice. Variations:

For your short ribs, you can use either a thick (about 2 inches) English cut or a thin (1/2 inch) flanken cut. Substitute pork spare ribs (dweji galbi) if you like. Asian pears are usually used to add a fruity sweetness to the sauce, but you can substitute a firm Bosc or d'Anjou pear. Or the pear can be eliminated altogether. Use mirin instead of sugar for sweetening. Use about 1/4 cup, or to your taste. Experiment with different vegetables: shiitakes, ginko nuts, cabbage. Garnish individual portions with toasted pine nuts or sesame seeds.

BOKKEUM: Myulchi bokkeum

Ingredients: 3/4 or 1 cup dried myulchi (anchovies) (small, 1 or 1 1/2 inch long) 2 tablespoons vegetable or olive oil 1 tablespoon sesame oil 2 tablespoons soy sauce 1 tablespoon sugar 2 cloves of garlic (minced) 1 tablespoon gochujang (Korean hot pepper paste) optional 1/2 tablespoon ginger (grated or minced) optional 1 tablespoon sesame seeds (garnishing) optional 1/2 cup of green peppers (kkwari gochu) 1/2 or 1 tablespoon of corn syrup or honey optional

* The amount of each ingredient is subject to personal taste. Procedure: 1. Make the sauce first: mix soy sauce, olive oil, sugar, garlic, and ginger. If you want to make it spicy, add gochujang (Korean hot pepper paste). 2. Stir myulchi over medium or medium-high heat in a heated pan for about a couple of minutes. Stirring anchovies over the heat without oil will get rid of any fish smell and make them crispier. 3. Turn down the heat a little bit, add the sauce and stir-fry it. Add green peppers (kkwari gochu) if you have them. 4. When its well mixed and cooked, turn off the heat. Add sesame oil and garnish it with sesame seeds. If you want to make it sweeter, add corn syrup or honey at the end.

MYEON: Jajang Myeon

Ingredients: 100g of Jajang powder 1 Onion 1 Carrot 1 Mushroom 1/2 Courgette 3 tablespoons of peas 100g of Spam A couple of handfuls of noodles

Procedure:

1. You can purchase jajang sauce in powdered packets or in a black box, the powdered version is much easier to work with and I always use this, start by cutting vegetables and spam in to chunks, if you are using seafood like prawns there is no need to cut these. 2. Boil the noodles in a saucepan as per the instructions on the packet, I have used rice noodles but you could use any type you have even spaghetti. At the same time cook the vegetables. 3. Put some oil in a hot pan, and start by frying onion and carrot, after a few minutes add the courgettes, mushrooms and spam. Keep this on heat for a few minutes before adding about 500ml of water, allow this to boil until the carrot is soft. 4. In a measuring jug or bowl mix 100ml of water with the jajang sauce powder until it is dissolved. Remove the saucepan from heat and add the sauce, mix well and return to heat for a further 3 to 4 minutes whilst continuing to stir the mixture.

5. Drain the noodles, and put on a plate. Serve with the sauce on top of the noodles, this is great for lunch and you could add some side dishes like Kimchi or spicy cucumber if you wanted to.

JUTGAL: Homemade
Procedure: Clean seafood of your choice, and rinse thoroughly. Place seafood in a stainless steel bowl with a small amount of water, rubbing the seafood all over generously with salt. Cover and leave refrigerated for six hours. Prepare the sauce for the jeotgal. Combine ganjang (Korean soy sauce), sesame oil, minced scallions, minced garlic, ginger, sugar, lemon juice, and shredded red chili pepper. Boil together briefly, until the ingredients mingle properly. Pour the hot liquid into the bowl with the seafood; allow the bowl to sit for an hour. Empty the liquid back into a pot, boil again, and pour it over the seafood in the bowl. Repeat the process four or five times. Finally, discard the liquid. The seafood is now jeotgal.

JEON: Buchujeon (Vegetable pancake with Asian chives)

Ingredients: cup of flour 2/3 cup of water 1 tsp salt 1 egg vegetables: green onions, chives, zucchini, chili pepper 2/3 cup of chopped scallop and shrimp vegetable oil

Procedure: 1. In a big bowl, place cup of flour, 1 ts salt, 2/3 cup of water and mix it. 2. Chop cup green onions and 3 cup of Asian chives, and shred zucchini to make 1/ 2 cup. Total cups of vegetables will be 4 cups 3. Put chopped vegetables into the mixture of flour and mix it up. 4. Chop 2/3 cup of shrimp, scallop, or squid (optional) 5. In a big heated pan, put some oil and spread the vegetable pancake batter thinly and lower the heat down to medium. 6. Place the chopped seafood over the top and press it with a spoon or spatula. 7. When the pancake is cooked about 80 %, beat one egg and spread it in the center of the pancake and turn it over using spatula or flip it 8. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and tbs of vinegar. *tip: To make it crispier, add oil more generously and spread the pancake mixture thinly. If your pan is not big enough, I suggest making 2 pancakes.

DUK: Bindae Duk (Mung Bean Pancakes) Ingredients:

1 1/4 cup mung beans hulled and split 1 1/2 cup ham or salt pork, finely diced 1 1/2 cup kim chee chopped 3 tablespoons scallions, spring or green onions chopped 2 teaspoons garlic crushed 1 teaspoon salt teaspoon black pepper 2 large eggs 1x vegetable oil with sesame oil

Procedure: Mung beans which have been peeled and split in half. Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils. 1. Soak the mung beans overnight in cold water, then drain well. Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water. 2. Stir in the remaining ingredients except the oils, beating until well mixed. If you don't have any kim chee you can use finely chopped Chinese cabbage. In this case, add a little chili powder to the pancake batter. 3. Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils. Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface. Flip over and cook the other side. As they cook, stack the pancakes under a cloth until the remainder are done. Serve hot or cold with chili and soy sauce dips.

MANDU: Korean Dumplings

Ingredients:

1 cup of ground pork 2 cups of ground beef 2 cups of chopped boo chu (Asian chives) 4-5 soaked Shiitake mushrooms half onion half package of tofu 3 cloves of minced garlic salt sugar sesame oil vegetable oil fish sauce egg green onion mandu skins (60 discs)

Procedure: Make filling: 1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. 2. Add 1 ts of salt, 1 tbs of sesame oil, ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.

3. Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat. tip: oil will coat vegetables so that liquid would not come out from it 4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl. 5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl. 6. Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives. 7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. Make Mandu: For fried mandu: 1. Place one mandu skin on your left hand and put some filling mixture on the center of the skin. 2. On the half of the edge of the skin, put a little cold water with your fingertips. 3. Fold skin in half over filling and press edges together to make ripple shape. 4. Place some vegetable oil on heated pan and add mandu. 5. Lower the heat over low medium and cover the lid of the pan to cook. 6. A few minutes later, open the lid and turn over each mandu. Place 2-3 tbs of water and cover the lid. Cook a few minutes more over low heat. 7. When the mandu is golden brown, transfer it to a plate. 8. Serve hot with dipping sauce (equal parts vinegar and soy sauce). For mandu soup: 1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, left over onion and boil it all over medium heat for 20-30 minutes. If water evaporates, you can add more water. 2. When the stock is well made, remove the anchovies and onion. 3. Add 1 ts of fish sauce, 2 cloves of minced garlic and your mandu and cover the lid. (you can add more salt if you want) 4. When mandu cooks properly, it floats to the surface. 5. Add 1 beaten egg, 2 sliced green onions: Done! 6. Serve hot with a bowl of kimchi. (ground pepper is optional)

RESOURCES:
http://recipeland.com/recipe/v/Mung-Bean-Pancakes---Bindae-Duk-877 http://www.maangchi.com/recipe/vegetable-pancake-with-asian-chives http://www.zenkimchi.com/FoodJournal/korean-food-101/homemade-jeotgal/ http://www.easykoreanfood.com/jajang-myeon.html http://www.mykoreandiet.com/healthy-korean-food/myulchi-bokkeum-recipe-how-to-cook-koreanstir-fried-anchovy-side-dish.html http://www.whats4eats.com/meats/kalbi-jjim-recipe http://www.maangchi.com/recipe/soondubu-jjigae http://koreanrecipes.org/pork-roast-korean-chaeyuk-kui-3/ http://www.grouprecipes.com/63833/korean-seaweed-soup-miyeok-guk.html http://www.whats4eats.com/salads/sookju-namul-recipe http://www.maangchi.com/recipe/mandu