Easy Korean Recipes : Healthy Korean Recipes

Table of contents :
EASY KOREAN RECIPES
Contents
Preface
Introduction
Need To Know
Recipes
One Pot Tofu Stew -
Three Ingredient Kimchi Jjigae
Delicious Spinach
Korean Ramyun
Pickled Radish
Korean Potatoes
Easy Bean Sprouts
Spicy Cucumber
Shredded Green Onion Salad
Stuffed Chilli Peppers
Grilled Pork Belly Bites
Stir fried Green beans
Quick Spicy Cabbage Salad
Korean Pancakes
Stir Fried Sausage
Fiery Korean Rice Cakes
Soybean Stew
Army Base Stew
Stir Fried Squid
Fried Kimchi Rice
Spicy Korean Salad
Easy Bibimbap
Fresh Dressed Tofu
Spicy Fried Kale

Citation preview

EASY KOREAN RECIPES Healthy Korean Recipes By Ellen Kwon

CONTENTS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21.

Delicious Spinach Korean Ramyun Korean Potatoes Easy Bean Sprouts Spicy Cucumber Shredded Green Onion Salad Stuffed Chilli Peppers Grilled Pork Belly Bites Stir fried Green Beans Quick Spicy Cabbage Salad Korean Pancakes Stir fried Sausage Fiery Korean Ricecakes Soybean Stew Army Base Stew Stir fried Squid Fried Kimchi Rice Spicy Korean Salad Easy Bibimbab Fresh Dressed Tofu Spicy Fried Kale

PREFACE My great aunt who lived to be over 101 years old and died in 2008 lived through Korea's most tumultuous century. She lived through the Japanese occupation, the second world war, the korean war, the military dictatorship of the sixties and 70s, the political upheaval that led to democracy in the 80s all the way into the new millenium working up until 2001 in a family run restaurant. I could almost say she lived many lives. Although she was born in what is now North Korea in the coastal town of Nampo, not far from Pyongyang she moved to Seoul later with husband. Then sometime after the korean war she settled in Jeollanam Do province in the very south of the country where she remained until she died. Many of the recipes in this book are ones I learned from her. She was a fiery character to the end. Living through a century of difficult times moving all over Korea my great aunt is the pinnacle of what Korean cuisine stands for. Fiery, traditional, dynamic and everlasting. At times in her life she lived in abject poverty with nothing but boiled tree bark to eat, at others she lived in times of plenty with a big belly as the fruits of Korea's economic miracle helped the country grow richer. Working in the cooking trade all her life my great aunt has truly become an expert at using the ingredients around her in the land. I am grateful I got to spend Seven of her formative years with her where I learned not just about korean history but I learned

to recconect with my Korean Identity. My name is Ellen Kwon and my parents emigrated to the United Kingdom before returning to Korea to retire and live with their family. As a KoreanBritish with dual nationality it was hard to find my true identity. Did I belong to the new found land of Afternoon tea and Scones where my parents moved to offer me a new life or did I belong to Korea where my ancestoral routes were held? After graduating university in London I was at a crossroads and decided to move back to Korea where I reconnected with my family and discovered the wonder that is Korean cooking. I want to use this opportunity to acknowledge that through this recipe book the story of my great aunt will live on. These recipes are my way of carrying on her legacy and giving me the important realisation of what it means to be Korean. Now pregnant with my first child I hope that one day I can pass down these recipes to let them know what it means to be korean. Please enjoy this book and everything that it means. I hope that with these recipes you can stay healthy and happy in these troubled times.

INTRODUCTION I grew up as a Korean British immigrant in the United Kingdom. Finally after university I went a bit soul searching and naturally returned to my homeland where I discovered my heritage which I was never proud of and embarrassed. Gradually over the years I stayed in Korea I learned about my own Identity and appreciated my parents and learned to be proud of myself. I also learned about Korean cuisine through my Great aunt who taught me her wise ways and treasured recipes. After living for 7 years in Korea, my great Aunt passed away and even though she had lived for many years I only met her in her last. She taught me more than how to cook the food of my motherland, she taught me about my identiy. I felt like it was my duty to introduce you to korean food just like I discovered it myself.

NEED TO KNOW I am going to make reference to a few different terms and introduce a few ingredients you might not be familiar with so here is a 'need to know' introduction to korean cuisine

Kimchi Korea's National side Dish consisting primarily of napa cabbage, red pepper flakes and garlic. Together with regional variations the dish is traditionally made around the fall and stored for the year ahead. This is an integral dish within Korean cuisine, incorporated into many other dishes or just served on its own alongside other dishes. It is known for its antibiotic health benefits

and recently considered a superfood in the west.

Gochujang This is the name of the fiery paste used in many Korean dishes. It is mixed and sweetened and includes red pepper flakes. Although it is not a deep burning heat it does provide that sweet yet spicy kick that most Korean dishes are known for.

Doenjang Doenjang is a form of fermented soybeans formulated into a paste. It is a byproduct of soy sauce but in Korean cuisine is the base of many stews and other dishes. It has a distinctive smell and flavour often considered a good substitute for meat flavour. This same flavour adds a depth to any soup or stew making it richer and more savoury. It goes well with many meats and vegetables.

Gochugaru Gochugaru is another name for Korea's distinctive red pepper flakes. Adding a spoonful or two of these mesmerizingly red flakes to your dish can really amp up the spiciness. It also is used alongside Gochujang paste for many dishes as it brings out the flavour of many ingredients. It is commonly made by each home in Korea so finding it in a Korean supermarket is rare and if you do it's often very expensive. Finding it in an asian supermarket outside of Korea is much easier.

Silky Tofu Silky tofu is not as common as the former version more available outside of

Korea and other asian countries. It is a perfect dish for spicy stews and even just dressing it as a salad. It can be found on korean tables at breakfast time as a suitable provision of protein. It tends to be cheaper than its firmer sister but personally I find it a lot tastier.

Ramuyn Korean ramen is known as Ramyun. You will know which one it is on a shelf in the supermarket not by the korean writing but how spicy they tend to be. The noodles themselves are small and curly and are thought to be of superior

quality to other instant noodles on the supermarket shelves. Koreans love instant ramyun and usually add eggs, meat or vegetables to it to make it more of a substantial meal.

Pork Belly This is a more common cut of meat in Korea. Koreans love Samgyeopsal which is a dish consisting of grilled pork belly. The advantage of this in the UK for example is that because this cut of meat is not as popular it tends to

be cheaper. The layers of fat on this meat are also a reason it is not so popular. However keep the fat on the pork belly and cook it the Korean way like I suggest in this book. You will be surprised just how tasty this meat it. The fat on the pork belly is known as the golden layers of flavour.

Garlic Garlic is a central ingredient to the majority of Korean dishes. In korea you can even find raw garlic on the table for its health benefits. This is another food which is known to be extremely potent, boosting the immune system and providing you with energy. Using it as part of the fermentation process helps enrich the dish.

Anchovy Broth This is used to deepen the flavour of many dishes in Korean cuisine. Small anchovies are dried in Korea and then rehydrated by adding the to soup and boiling it to release the delicious flavour which ends up as the base for many broths and delicious dishes in Korea. To make this you must find dried anchovies, remove their heads and guts and any bones, then boil them up for up to 2 hours adding a type of seaweed called Dashima helps deepen the flavour of the broth.

Banchan -

Any excuse for a party is a chance to crack out exotic and exciting foods. In today's health conscious world its evermore popular to whip up healthy dishes. With everyone and their dog contracting some sort of dietary requirement it makes it harder and harder for party hostesses to serve up a successful schmear.

I believe the answer lies to the east. The far east that is. In the piney and rugged peninsula and lands of South Korea, nestled between china and Japan this mountainous country has developed its own unique cuisine over 100 of years. With harsh winters and long humid summers making do with the ingredients around you and fermenting dishes has become a cornerstone and definitive mark of Korean Identity. The dish developed in korea follow confucius tradition of balancing colors and flavours and its unique fiery taste makes many of these dished the most underrated and and exciting dishes in the world.

RECIPES

ONE POT TOFU STEW This dish is a hearty and quick meal, unintentionally it is perfect for vegans and I found myself making it a lot during my time in South Korea as it was extremely cheap to get ahold of this delicious silky tofu. The meal is packed with natural protein from the tofu plus fibre from all the vegetables. You can serve this dish with rice or even better get a packet of Ramyun and add it in with the seasoning in the last three minutes to prevent the noodles from getting soggy. To make the ramyun easier to serve break it into four sections. Also add the green vegetables in at the same time as the ramyun so they don't overcook. This dish is perfect as its one of those ‘throw it all in the pot’ dishes Serves 2 You will need:

1 Packet of Soft Tofu 2 Onions roughly diced 5 green Onions finely chopped 10 Cloves of Garlic roughly chopped 1 serving of seasonal green veg e.g. broccoli or Cabbage Seasoning: 1 large spoonful of Gochujang Paste 1 Tablespoon of soy sauce 1 Teaspoon of Sesame Oil 1 Teaspoon of cooking Oil Pinch of Salt Black Pepper Method: Throw everything in a pot together, add 1 cup of water and boil for 20 minutes or until the stew has thickened. Do not stir the tofu as it will break up into horrible little globules.

THREE INGREDIENT KIMCHI JJIGAE Serves 6 Kimchi Jjigae is really just another word for Kimchi Stew. This dish is a staple in all korean households, each family and region have their own variation but the staple ingredients are always the same, Pork (tuna or veg depending on diet), Kimchi and Gochujang Paste. The rest can be added to taste. This is the perfect one pot dish to serve for a big party and it doesnt need to be cooked for long! Ingredients 1kg of Pork Belly (Add as much as you want really) 800g of Kimchi - A standard packet from an Asian

supermarket will suffice 2 Tablespoonfuls of Gochujang Paste Seasonging: 1 Teaspoonful of Salt 1 Teaspoonful of vegetable oil 1 Tablespoonful of Soyauce Optional ingredients: If you want to meat it out or you are doing a vegan version then Tofu will suffice. Also adding Onion for the last few minutes of frying the meat and some radish or potato will also work. Method: 1 Cut any hard parts of the pork belly away and roughly dice into small bite size chunks 2. Fry the meat until brown 3. Add the kimchi 3. Add enough water to fill 2 thirds of the pot and submerge 4. Add the gochujang paste and all seasoning 5. Boil for 30 minutes until the pork is nice and tender and the kimchi is well cooked

DELICIOUS SPINACH Serves 15 This dish is called Sigeumchi Namul. This is a side dish and traditionally it is served with every meal. It can be stored for upto a week once prepared and it a terrific way to eat Spinach. Seriously before knowing this I would never have eaten spinach. It really brings out the best in spanish and I want to introduce this ancient Korean method of making spinach to you all. I will always tout the health benefits of this dish. Once you have this under your repertoire it is an easy to prepare and delicious

drink to make time and time again. It is traditionally eaten as a side dish but is also mixed with rice amongst other vegetables. Note that a serving of this dish is not huge, it is only small compliment to a meal, not a huge piece of the meal. Ingredients: 2 Kilos of Spinach 1 small tablespoon of sesame oil 3 Green Onions finely chopped 1 Tablespoon of Sesame Seeds 1 Tablespoon of minced Garlic 1//2 Teaspoon of Sugar Salt and Pepper to taste Method 1. Gently wash the spinach with a colander 2. In a boiling pot blanch the spinach for 50 seconds. Then place back in the colander and run under the cold water until it is completely cooled. It is important not to overcook the spinach 3. Finely chop the garlic and green onions 4. In a bowl add the spinach and all of the other ingredients 5. Mix well 6. Transfer to a storage container and you can use right away. Personally I find it best and at its most flavourful once the seasoning has time to meld with the spinach after about 4 hours.

KOREAN RAMYUN 1 Packet serves 1 person This is a staple dish in Korea, every household will rustle up this dish once they feel slightly peckish and the convenience stores are adorned with ramyun of every kind. Supermarkets have whole aisled dedicated to it. Growing up in a korean home even in the UK this dish was served multiple times a week. It might not be the healthiest but its what you add to it that can make it a more healthy and delicious meal.

Korean ramyun is known for being firey and flavourful and the quality of the noodle is superior. I have lived long enough to know the best method to serve ramyun and here it is. Ingredients Nongshim Original Ramyun 1 Egg 2 green Onion Salt and Pepper to taste Spoonful of Sugar 1 Teaspoon of cooking oil Method: 1. Cut the package of ramyun along the top so as not to rip the packaging 2. Set the contents aside (Noodles, dried vegetables and spicy seasoning 3. Using the empty packet, fill it up to the brim with water and empty that into the pot. That is your perfect measurement of water. 4. Turn the pot to the highest heat, add the water, dried vegetables, spice sachet, salt, pepper and sugar and then bring to a boil 5. Whilst you are waiting for the water to boil, finely chop the green onions and in a bowl whisk the egg (or you can add it full) 6. Once the water is boiling add the ramyun 7. After one minute, use a fork or chopsticks to separate the ramyun by lifting it up out of the water for a few seconds. The reason you do this is to give good texture to the ramyun. 8. After 2 minutes add the egg and green onions and boil for a further minute 9. The ramyun should not be chewy but it should not be soggy either just perfect at this point 10. Transfer the whole contents to a large brown and serve immediately

PICKLED RADISH Serves 20 This is a perfect side dish to go with many foods. Most notably koreans have this dish as the perfect accompaniment to fried chicken, it cuts through the grease and provides a refreshing and acidic burst of flavour in your mouth. This dish is great as its cheap and easy to make. Radishes are an underutilized vegetable and I feel like koreans have a great answer on how best to serve this radish. Another thing about this dish is it can be stored for months in the fridge but you will never let it last that long. Ingredients Daikon or Korean radish (Mu) - - (If you can not

find this dish then Horseradish will suffice) Vinegar Cooking Syrup Water Onion Chilli Pepper Method 1. Take the radish and wash clean 2. Chop into slices if you are using horse radish, if you are using a bigge radish, dice. Also roughly chop onion and chilli 3. Add the prepared ingredients into the container you plan to store in 4. add 500 ml of malt vinegar into the container 5. add 1 tablespoon of cooking syrup/sugar 6. Add 100 ml of water 7. Refrigerate for at least 24 hours 8. Serve with fried food is the best to create a healthy crunch

KOREAN POTATOES 8 people Known as Gamja Jorim this dish is seasoned to perfection and I’m afraid that although it is intended in Korean cuisine to be a side dish, I could eat the whole pot of what I made. I must warn you this has a high salt content therefore it best in small quantities. I love how the elements of this dish mix together to make a completely delicious dish. If you are bored of boiling, mashing, baking, roasting and whatever else is done to potatoes these days then this is the dish for you. Because of the abundance of potatoes in the western

world this dish should be quite economical to make. Ingredients 5 Medium Potatoes 1 Carrot 20 Full Garlic Cloves 1 Medium green Chilli Pepper 1 green Bell pepper Sauce 5 tablespoons Soy Sauce 1 Tablespoon of Corn Syrup or Brown Sugar 1 Teaspoon of minced garlic 1 teaspoon of sesame oil 1 tablespoon of sesame seeds (optional) 1 tablespoon of korean pepper flakes Gochugaru 1 Tablespoon of cooking oil 1 Cup of water Method 1. It is optional to peel the potatoes and is more common in korean cuisine to do so but my aunt who lived through 2. Dice the potatoes and carrots into cubes, finely cut the chilli pepper and then cut the green bell pepper into small squares. 3. In a frying pan add some oil and fry the potatoes until translucent 4. Add the water 5. Add the rest of the ingredients and boil until the sauce has thickened, add more sugar/syrup where needed to help this 6. Leave to cool 7. This can be served right away or kept for up to one week should you want to add it to lunch boxes etc.

EASY BEAN SPROUTS Severs 10 This fresh dish is perfect accompaniment to many dishes. The way that it is prepared makes it taste mery moreish and even better once you have only got a little left you can add it to some hot water with a stock cube and have it as a fresh soup. This dish has nutty flavours and tastes very fresh in the summer months when the sprouts are abundant but can also taste very nourishing in the colder months. Due to it being a sprout it is easy to grow all year round.

This side dish is one of the main ingredients to Korea's famous Bibimbap dish but can also be enjoyed on its own as it is tasty and well seasoned and also contributes to a well balanced diet. Ingredients 1 Kilo of Bean Sprouts or 2 Packets from the store 5 Cloves of finely chopped garlic 2 green Onions 1 Tablespoon of Sesame seeds 1 Tablespoon of sesame oil Pinch of Salt 1 Teaspoon of Soy sauce Teaspoon of gochugaru (optional) 1 teaspoon of sugar Method 1. 2. 3. 4.

Wash the bean sprouts Copt the garlic and green onions Add salt to a boiling pot of water and then add the bean sprouts Bring to boil for just over a minute then blanch under cold running water and gently press the water out 5. Mix together all the ingredients and transfer to a serving dish or container. Again like other dishes, give this dish a few hours for the flavours to really mix together. This will last for 5 days in a container.

SPICY CUCUMBER Serves 8 This dish is also known as Oi-muchim 오이무침 I love nothing more than standing and thinly slicing the cucumber up into big mountains. And again this is the most inventive and explosive way to eat cucumber. The cucumber actually holds flavours incredibly well and this crisp and flavourful dish is something that should be a staple at every party. My mother would often make a big massive portion of this for the week ahead as it becomes more delicious as the week progresses. It goes well with a hot steaming bowl of rice or even with fried foods which

I think makes it perfect for parties. This is truly a dish born of the summer with this watery vegetable and its cool refreshing taste mixed with salty yet spicy flavours is perfect. The word Oi is korean for cucumber and muchim is a word for mixed. Ingredients 3 big cucumbers 1 large tablespoon of salt (will rinse off later) 3 green onions 5 cloves of garlic 1 Tablespoon of Gochugaru 1 Tablespoon of Sesame Seeds 1 Teaspoon of malt vinegar 1 Teaspoon of sugar (optional) 1 sprinkling of pepper 1 Teaspoon of sesame oil 1 Teaspoon of soy sauce Method 1.Peel the skin off the half off the cucumber so that it looks stripey with dark green skin then the green flesh 2. Cut the cucumber in half lengthways so that you have six long pieces 3. Thinly slice each cucumber diagonally so that you have oval shapes 4. Mix the cucumbers in a bowl with salt and leave for 20 minutes 5. Finely chop the garlic and the green onions 6. Rinse the cucumber so that you remove all the salt, at this point taste the cucumber to see if it has a slight taste of salt in it. The idea is to rinse most of the salt away but keep enough that it tastes flavourful with salt 7. In a large bowl add all the ingredients and mix well 8. Leave on the counter in a sealed tupperware dish 1 hour before serving. 9. This can be stored for up to 1 week.

SHREDDED GREEN ONION SALAD Servings 8 Known in Korea as Pa Muchim, this really is meats best friend but can also be a zingy salad to serve and compliment other dishes. When you grill meat in korea this is a popular dish as it is spicy and flavourful while the meat does not have any marinate on it therefore it goes well together. What I would suggest as an adaptation is to cut the green onions into smaller bite sized pieces as its more of a western way to serve it.

Ingredients 10 green onions (green onion) 1 Tablespoon of Gochugaru 1 Tablespoon of sesame seeds 1 tablespoon of sesame oil 1 teaspoon of soy sauce (Optional) 1 tablespoon of Ssamjang paste Method 1. Cut the green onions in half and line them up, shred them into smaller pieces with a knife 2. Soak the green onions in a bowl of water for 10 minutes then drain them well by gently pressing them against the colander 3. Add to a bowl with all of the other ingredients and mix, serve immediately. It goes well with meat.

STUFFED CHILLI PEPPERS Serves 10 If korea's national dish is the Kimchi then its national vegetable is the chilli pepper. Korea has its own type of chilli pepper known as ooi gochu which translates to cucumber pepper because they are big and meaty beautiful looking chilli peppers but no spice at all. Growing up I would have them served just like that on their own or cut in to smaller pieces and on the side is a dipping sauce called Ssamjang which you can buy ready acquired. Just like my great aunt taught me I stick to her sweeter and more mouth watering version which she picked up in the hot humid climate of South Jeollanam Do province.

Ingredients: 10 Cucumber chillies - If you can't find these then mild spice green chillies from the supermarket. 3 heaped tablespoons of ssamjang paste 1 teaspoon of cooking oil 1 tablespoon of corn syrup if not corn syrup then honey 1 teaspoon of soy sauce Method. 1. If you have the cucumber chillies then they are ready you just need to wash them and cut in half If you have green chillies then cut them in half and remove all the seeds and give them a wash under the tap 2. Mix together the Ssamjang paste with the oil, syrup and soy sauce 3. Spoon the sauce into the chillies 4. They are ready to serve Additionally you can heat a frying pan with some oil and 2 spoonfuls of water and then add all the ingredients until the chillies are soft

GRILLED PORK BELLY BITES Serves 8 Grilled Pork Belly, known in korea as Samgyeopsal is a very popular favorite. Traditionally you would go to a bbq restaurant and make the meat right in front of you or it can be done at home. The pork belly is grilled alongside pieces of garlic and you can grill other things alongside it like kimchi or even oyster mushrooms which is perfect for a vegetarian option. The meat is dipped into either Sesame oil mixed with some salt and pepper or Ssamjang paste, you can also pile the green onions on top and some grilled garlic then wrap it all up in a lettuce leave for a delicious one bite. You can either make this dish with the meat pre wrapped in the lettuce like a sandwich for your guests or have all the meat pre cooked and ready for the guests to assemble themselves. This is best served hot and fresh. This dish is perfect flavour of summer for all year round and each piece is

wrapped in lettuce for a little kick of fiber and minerals. Ingredients 1 Kilo of Pork Belly finely sliced (with the fat on) 10 Cloves of Garlic Bunch of Lettuce Sesame oil sauce Sesame oil Salt & pepper to taste Ssamjang paste You can buy this ready made or simply mix doenjang and gochujang paste together to make it and add sugar, garlic sesame oil and soy sauce. Method 1. Thinly slice the pork belly and finely chop the garlic 2. Prepare the lettuce leaves by snapping them off the head and rinsing them clean, pat them dry and leave aside 3. On a griddle or frying pan heat it up and gently cover with a tiny splash of cooking oil 4. Place the meat flat in the centre, do not overcrowd the meat. 5. Place the garlic around the edges of the pan to soak up the meat juices 6. Turn the meat over when it is brown and crispy. Note that this is not the type of dish to stir around the pot. 7. Once the meat is cooked, either transfer to a serving dish or simply wrap each piece in the lettuce with some sauce and a piece of garlic on top. Wrap like a parcel and eat in one big bite.

STIR FRIED GREEN BEANS Serves 10 This delicious concoction is a seasonal favorite in my family. My mother always made it and I later found out it is not a typically korean dish and in fact she learned it from my great aunt which made me feel really happy to discover! This is honestly the tastiest way to ever eat green beans. Note this can be made with any type of green bean you have but traditionally my great aunt recommended runner beans. Ingredients

800 grams of runner beans 15 mls of cooking oil For the sauce Tablespoon brown sugar 10 cloves of garlic Tablespoonful of sesame seeds 1 teaspoon of sesame oil Teaspoon of salt 1 mild green chilli 1 teaspoon of cooking syrup Method 1. 2. 3. 4. 5. 6.

Cut and prepare your green beans into bite size pieces Mince the garlic In a bowl mix all the ingredients for the sauce Heat a pan on medium high and add the 15 mls of cooking oil Fry the beans for a few minutes until they are lightly cooked Add a splash of water and cover the pan for a minute to let the steam cook them 7. Add the sauce and cook for a further few minutes being careful to watch for the sugar not to burn 8. Serve immediately otherwise you can leave and the beans become wonderful and caramelised from the hot sugar

QUICK SPICY CABBAGE SALAD Serves 10 Korea's main dish kimchi is made from Napa cabbage which is a fresh crispy oval shaped cabbage similar to savoy but unique and crispy leaves. Kimchi making is a process but there are other alternatives. This is one and it is a delicious crispy cabbage salad which you could say is korea's answer to coleslaw although it's virtually fat free and vegan friendly. This dish is perfect accompaniment for meat and an interesting burst of

flavour on the side of your plate. It can be stored for a long time and the longer it is stored the more delicious. There is no cooking involved just chopping up and mixing ingredients so here it goes. Ingredients 1 White cabbage 8 cloves of garlic 2 Tablespoon of gochugaru red pepper flakes 4 tablespoons of sea salt 4 stalks of green onion Tablespoon of Sugar 3 tablespoons of fish sauce Teaspoon of fresh ginger Method 1. Cut the cabbage into thin bitesize strips 2. Add the cabbage in a bowl and add the 4 tablespoons of seasalt, add a cup of water and mix well. Leave for an hour making sure to mix half way through 3. Make the paste by finely chopping the garlic, the green onion and adding all of the other ingredients 4. Rinse the cabbage after an hour then combine all the ingredients together by mixing well. You might want to wear gloves. 5. Transfer the salad to a tupperware container. It can be enjoyed fresh or to let it ferment leave it out of the fridge for 3 days at room temperature.

KOREAN PANCAKES Serves 12 Korean pancakes are crispy and savoury and delicious. They come in assortments of flavours including Kimchi, seafood and green onion to name a few. This recipe will make green onion pancakes which are easy to change the ingredients should you want to try something different. Korean pancake mixture can be found at an asian supermarket. However, if you cannot find the mixture then I would recommend the following mix all purpose flour and rice flour but all purpose is fine if you cant find rice flour. Ingredients Pancake Flour

Water Cup Chopped up Kimchi Cooking Oil Dipping Sauce Soy sauce Sugar Sesame oil Sesame seeds Vinegar Method 1. Mix 2 cups of the flour in a bowl with water, enough to make the mixture thin and runny. 2. Heat a pan on high and add half a cup of oil or enough to completely submerge the bottom of the pan 3. On a chopping board cut up 1 cup of kimchi finely and add to the mixture and mix well being mindful to add the juices for extra flavour 4. Try a test pancake by taking a tablespoon and dropping it in, being careful to watch it should be golden and crispy on one side, flip over to coat both sides and turn the heat down 5. Once the pancake is ready transfer onto a place lined with kitchen towels to absorb the excess oil, sprinkle with salt while still hot 6. Repeat the process doing 3 small pancakes at a time being mindful to add more oil when needed.

STIR FRIED SAUSAGE Serves 12 Using a packet of frankenfurters or pre cooked sausages (mindful not to choose cocktail sausages) You can make a delicious smoky yet sweet and moreish bitesize food perfect for the party table. This is great for all occasions and the quests can’t get enough. Ingredients Small sausages, smoky german frankenfurter Honey/ Sugar Soy Sauce 5 cloves of garlic 2 stocks of green onion Pepper to taste Method.

1. Mince the garlic and finely chop the green onion 2. Cut the sausage into bite size pieces and then snip either side of the sausage not all the way through 3. Heat a pan and add a tablespoon of oil 4. Add the sausages and fry for 1 minute. 5. Add a tablespoonful of water then quickly add the rlid so that the steam will cook them 6. Finally after a minute add the rest of the ingredients and mix well, cook for a further 2 minutes then empty onto a serving dish. 7. The slits you made in the side of the sausage should have fanned out due to the heat to make a pretty design.

FIERY KOREAN RICE CAKES Serves 10 Known in Korea as ddeokbokki is a stick korean rice cake in a sweet red hot sauce. This is usually enjoyed as a classic street food in korea. My aunt Ingredients. 400g of ddeokbokki 1 cup of water 6 stocks of green onion 1 Onion 1 julienned carrot 2 frankenfurter sausage cut into bite size pieces For the sauce 1 cup of water

2 tablespoons of gochujang paste 2 tablespoons of corn syrup or honey 1 teaspoon of salt 1 spoonful of gochugaru 3 cloves of minced garlic Method 1. 2. 3. 4.

Prepare all the veg and add to a large pot Add the rice cakes Add the water and all of the other ingredients Leave with the lid off to boil at a medium high heat to begin and stir occasionally 5. Once the sauce thickens after approx 15 minutes it is ready 6. Transfer to a serving bowl and add some chopped green onion as a garnish 7. For a tasty and interesting twist it is modern to add cheese to the recipe. Mozzarella is popular here but I prefer a mild cheddar

SOYBEAN STEW Serves 6 Soybean stew also known as Doenjang Jjigae (Jjigae being Korean for stew) is a staple on every korean breakfast table and also other times of the day. Similar to Miso soup this deep flavoured Doenjang paste in fermented soybeans and provides to me the umami - fifth flavour - if found which is almost meath and gives the illusion that you have made a thick stew that has been stewing for hours when it only took 25 minutes. This recipe can be altered but this is again how my great aunt made it. I am told this is a very southern version of the dish and after tasting all different versions and without biased this is my favorite version. As previously mentioned the Southern province of Korea is bursting with vegetation and farmland and has been for hundreds of years - being that korea is somewhere like 84%

mountains with few precious spaces of remaining farmland. - Without further ado please enjoy this recipe Ingredients 1 Large tablespoon of doenjang paste 10 cloves of garlic peeled but left uncut 3 stocks of green onion roughly chopped 1 chopped yellow onion Handful of baby tomatoes 1 block of cut tofu 1 Green pepper 1 Large cubed potato 1 teaspoon of soy sauce 1 teaspoon of fish sauce Method 1. 2. 3. 4. 5.

Begin with preparing all your vegetables Add all the ingredients to the pot at the same time Add 2 cups of water until the ingredients are fully submerged Turn the heat of the pan to high Wait for it to boil then return the heat down to medium and leave to simmer for 15 minutes 6. Serve straight on the table with bowls and a ladle and enjoy as a side with your main meal or simply with a bowl of rice and some kimchi

ARMY BASE STEW Serves 4 This comfort food dish known as Army Base stew or Budae Jjigae has a very interesting history in Korea. During the Korean war the American soldiers brought food aid, including canned baked beans and spam which happens to be central ingredients in this dish. And although I know you think this food is cheap and low quality it goes perfectly with this comfort food dish. This is a moresih, filling and satisfying dish with lots of different elements below. In the beginning this dish was a mix between korean cuisine and american so let's have a look. The traditional version of this dish requires anchovy broth which I know can be hard to come by. I have included a recipe for anchovy broth in the introduction to staple Korean ingredients if you want to use this otherwise

fish sauce will suffice. Ingredients - 1 large tablespoon of Gochujang paste - 1 tablespoon of Gochugaru - 1 Teaspoon of corn syrup - 1 Can of spam sliced and cut into bitesize triangles - Half a can of baked beans with the sauce - 4 Hot dog or frankenfurter sausages - Half a block of sliced tofu - 5 roughly chopped green onions - 1 Onion - 1 Pack of Korean spicy ramyun with the seasoning added - 1 Cup of Kimchi - 2 slices of prok belly cut into small pieces - Anchovy Broth - 1 Slice of american cheese - cheddar also works - Salt and pepper to taste Method -

Begin with either anchovy broth or fish sauce with 5 cups of water in a large pot or open pan Prepare all your veg and meat and add to the dish with the tofu and meats Leave the noodles and cheese for the last few minutes before serving Add the seasoning and everything together in the pan then add their water and turn the heat on medium and let simmer for 30 minutes You will know when the stew is ready as it will look glazed and not thickened but slightly firmer form cooking. Add the noodles while it is still simmering and after 4 minutes ad the cheese on top Serve the dish in the middle of the table for everyone to eat from

STIR FRIED SQUID Serves 8 Also Known as Ojingeo bokkeum as it Eojing in Korean for squid and bokkeum is korean for spicy. This is a perfect dish accompanied with veggies and rice, it adds a little kick and also looks impressive. Ingredients 3 large bodies of squid 1 Onion chopped 4 stocks of green onion chopped 1 Carrot finely julienned 1 pak choi finely chopped 1 Tablespoonful of Gochujang Paste 1 teaspoon of brown sugar 1 teaspoon of sesame oil Salt and Pepper

Cooking oil Method 1. Prepare your vegetables and spices and add to a bowl and put aside You can buy frozen bodies of squid from supermarkets or from a fishmonger. 1. Take your full body of filleted squid and wash it, make sure it is fully defrosted if frozen. 2. Down the edge where there is already a crease, cut right up the size of the squid to open it up like a letter 3. With the flat squid, take a knife and start scoring across the whole squid diagonally repeatedly all the way across, then do it the opposite way so there are hundreds of small diamonds in the skin. 4. Then cut the squid into strips 5. Add the onions and carrots to a pan 6. Mix the squid with the seasoning and add to the pan 7. You will see the squid roll up into a beautiful cross hatched curl and cook only for 5 minutes or until the carrots are soft to eat 8. Serve immediately

FRIED KIMCHI RICE Serves 6 Kimchi fried rice is a filling and delicious comfort food dish but since it had the fiber and health benefits of onions and kimchi then it makes it tastier. Ingredients 800 grams Precooked whole grain mixed rice 1 cup of cut kimchi Shrimp or chopped sausage/ spam 2 finely chopped onions 1 tablespoonful of Gochujang paste Salt and pepper 1 teaspoon sesame oil

Method 1. Prepare your vegetables, cut the kimchi and onion 2. Chop the sausage and defrost the shrimp if frozen and if pre cooked 3. If shrimp not precooked then fry off the shrimp and put aside 4. In the heated pan with oil add all the vegetables and fry for 3 minutes or until the onion is translucent 5. Add the meat and fry for a further 2 minutes, continuously stirring 6. Add the rice, gochujang, oil and seasoning 7. Mix together in the pan and fry for a further 2 minutes 8. Transfer to a bowl and serve immediately 9. As a garment option a spoonful of mayonnaise goes well

SPICY KOREAN SALAD Serves 10 The great thing about this salad is the leaves are interchangeable as their availability changes with the seasons. This salad is a great zingy addition to any party or even to any daily life. What's more you can store the dressing for a long time and whip it out at work or anywhere to spice up any salad. It is also low fat. Ingredients 1 Head of purple lettuce shredded 4 Green Onions cut into tiny strips 1 teaspoon of toasted sesame seeds 1 Carrot shredded/ grated 3 chilli peppers seeded 1 quarter of a zucchini shredded Optional - Serve with a can of tuna and keep the brine

Sauce 1 tablespoon of toasted sesame oil 1 tablespoon of brown sugar/ corn syrup 1 tablespoon of gochujang 1 small teaspoon of pepper 1 teaspoon of vinegar 1 teaspoon of vinegar 1 tablespoon of soy sauce 3 Minced cloves of garlic Method 1. Prepare all the vegetables and add to a bowl 2. Mix the sauces together and stir well 3. Mix the salad and sauce together and leave for 30 minutes before serving 4. Right before serving toss the salad

EASY BIBIMBAP Serves 2 Bibimbap is one of korea's most famous dishes. It is a mixture of vegetables, rice and spicy gochujang paste, sometimes with an egg on top. The origin of the dish comes from the time in Korea's history where the Japanese were always invading so when an invasion was announced, people would gather rice and vegetables and run with no time. And the idea of Bibimbab was born, later down the line Royals made their own version etc. The vegetables in bibimbap are commonly prepared individually and can be really time consuming to make as a singular dish. However, if you have made vegetable side dishes from this recipe they can easily be added to the dish. One of the principles of Bibimbab is to include colorful vegetables and include an egg

for protein and to coat the stomach for the spice, and of course the spice for flavour. This version of Bibimbab is easier and uses fresh vegetables to save time. It means you can still enjoy the healthy principle of what Bibimbab provides. Ingredients 400 Grams of Cooked Rice ½ Carrot Grated ½ Onion finely chopped Handful of cooked bean sprouts Handful of spinach 1 third of a finely chopped cucumber 2 Boiled Eggs Optional Pickled beets can add a lovely color to the dish. Sauce 1 heaped teaspoonful of gochujang paste 1 teaspoon of sesame oil 1 teaspoon of sesame seeds 1 teaspoon of honey Salt and pepper to taste Method 1. In a pot boil your eggs 2. Have your rice prepared in advance so it is cool transferring to the storage container 3. Prepare your vegetables chopping and grating them finely 4. Add all the ingredients to a bowl 5. Shell the egg and slice then also add with the vegetables in a bowl 6. Finally add the rice and sauce to the vegetables and mix well 7. Transfer to a tupperware container for a healthy lunch or in a large bowl ready to serve

FRESH DRESSED TOFU Serves 6 This is a delicious and light summer dish. The great thing about it is that it is vegan and pretty much a tofu salad without that horrible tofu taste. Ingredients 1 Block of Tofu Quarter red pepper Quarter Green Pepper Quarter yellow pepper Half an onion 3 cloves of garlic 1 Green chilli medium spice

Sauce 1 Tablespoon of soy sauce 1 teaspoon of sesame oil 1 teaspoon of corn syrup Sale and pepper to taste Method 1. Remove the tofu from its packaging and gently squeeze the liquid from it using a dishcloth. Leave to stand for 20 minutes with a towel underneath it 2. Dice all the vegetables into small squares and set aside 3. Heat a pan with 2 tablespoonfuls of oil and add the block of tofu which you will lightly fry on each side until the corners become crispy, transfer to a serving dish 4. Remove and excess oil from the pan but enough to fry the vegetables 5. Add the vegetables and fry for only a couple of minutes until scorched 6. Remove from the heat and mix in the sauce with the vegetables and pour over the tofu 7. Serve immediately

SPICY FRIED KALE Serves 6 This dish isn't typically korean however it is a dish my parents would make and its truly the most delicious way to eat green veg I have ever tried. Everything down to the smell is fulfilling. Recipe 1 Kilo of Kale 1 Onion sliced 6 cloves of garlic finely chopped 1 tablespoonful of sesame seeds 1 Hot chilli 1 teaspoon of gochugaru 1 Tablespoonful of soy sauce

Generous lashing of salt and pepper (it is a comfort dish) Method 1. Prepare all your vegetables 2. Heat a pan with 1 teaspoon of oil and add the vegetables except the Kale 3. If you are washing the kale make sure to fully dry it before adding to the pan 4. Heat the pan on high and add a little more oil then throw in the Kale which will sound like little firecrackers. Here add a tablespoonful of water and the sauce ingredients and add the lid straight to the pan 5. Shake the pan vigorously for a few minutes when needed and remove the lid after a minute 6. Transfer to a serving dish and serve immediately