Japanese and Korean: From Tokyo to Seoul Discover Delicious Japanese Recipes and Korean Recipes in One Classical Asian Cookbook

Table of contents :
Table of Contents
Sweet Garlic Chicken Teriyaki Marinade
Broiled Teriyaki Salmon Steaks
Fancy Creole Venison Teriyaki
Grilled Pasta Salad with Teriyaki Chicken Tacos
Savory Teriyaki Hardboiled Eggs
Saucy Teriyaki Chicken Drums
Nutty Teriyaki Sashimi Tuna
Stir Fried Teriyaki Rice Tortillas
Kikkoman's Teriyaki Salmon Steaks
Deli Crusted Teriyaki Chicken Thighs
Fall Off The Bone Teriyaki Chicken
Japanese Teriyaki Chicken Thighs
Tropical Teriyaki Beef Burgers
Kikkoman's Teriyaki Meatballs Bites
Cheesy Teriyaki Chicken Breasts with Steamed Asparagus
Pineapple Tuna Teriyaki Packets
Cheddar Teriyaki Beef Burgers
Hawaiian Cheesy Teriyaki Pizza
Savory Teriyaki Fish Marinade
Baked Teriyaki Tofu
Tropical Cherry Teriyaki Chicken Kabobs
Saucy Orange Teriyaki Chicken Breast
Herbed Teriyaki Sirloin Kabobs
Teriyaki Chicken Bake
Chinese Teriyaki Tuna Steaks
Honey Teriyaki Steaks
Woodsy Grilled Teriyaki Salmon
Salty and Sweet Teriyaki Beef Jerky
Nutty Spring Teriyaki Chicken Tortillas
Teriyaki Zoodles and Spring Veggies Stir Fry
Asian Teriyaki Chicken with White Rice
Teriyaki Chicken Rice Stir Fry
Teriyaki Turkey Beach Burgers
Cauli-Rice with Glazed Tofu
Sirloin Kabobs
Summer Teriyaki Lime Salad
Japanese Broccoli Florets Roast
Classic Grilled Teriyaki Salmon
Tasty Teriyaki Beef Meatballs
Herbed Teriyaki Potato Quarters
Italian Chicken Breast Teriyaki with Cashew Rice
Glazed and Grilled Teriyaki Swordfish
Apple Mahi Mahi Teriyaki With Fruity Jalapeno Salsa
Glazed and Grilled Teriyaki Swordfish
Chinese Teriyaki Meat
Healthy Juicy Teriyaki Tuna Steaks
Chicken Kabobs II
Tilapia Fillets with Teriyaki Sauce
Glazed Salmon Fillets with Orzo
Nutty Teriyaki Burgers
Kimchee Squats
Carrot Salad
Spicy Red Pepper Cucumbers
Salad with Sesame Dressing
Korean Cucumber Salad
Kimchee Jun
Jap Chae
Kongnamool
Zucchini In Korea
Korean BBQ Short Ribs
Red Pepper Potatoes
Crab Cakes In Korea
Fiddleheads
Corn and Cashew Hummus
Toasti
Banana Waffles
Eggs Kimchi
Seaweed Soup
Kimchee Jigeh
Miso
Doenjang Chigae
Pine Nut Rice Soup
Shrimp Rice Soup
Seaweed Soup II
Steak In Korea
Bulgogi
Korean Marinade
Tak Toritang
Pul-Kogi
Korean Teriyaki
Bibimbap
Bulgogi II
Chicken from Korea
Korean Style Vegetables
Soon Du Bu Jigae
Chompchae Deopbap
Kalbi Jim
Korean Burrito
Yaki Mandu
Chicken Stew
Kimchi
Egg Rolls
Korean Sushi
Chap Chee Noodles
Galbi

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Japanese and Korean From Tokyo to Seoul Discover Delicious Japanese Recipes and Korean Recipes in One Classical Asian Cookbook By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Sweet Garlic Chicken Teriyaki Marinade 7 Broiled Teriyaki Salmon Steaks 8 Fancy Creole Venison Teriyaki 9 Grilled Pasta Salad with Teriyaki Chicken Tacos 10 Savory Teriyaki Hardboiled Eggs 12 Saucy Teriyaki Chicken Drums 13 Nutty Teriyaki Sashimi Tuna 14 Stir Fried Teriyaki Rice Tortillas 15 Kikkoman's Teriyaki Salmon Steaks 16 Deli Crusted Teriyaki Chicken Thighs 17 Fall Off The Bone Teriyaki Chicken 18 Japanese Teriyaki Chicken Thighs 19 Tropical Teriyaki Beef Burgers 20 Kikkoman's Teriyaki Meatballs Bites 21 Cheesy Teriyaki Chicken Breasts with Steamed Asparagus 22 Pineapple Tuna Teriyaki Packets 23 Cheddar Teriyaki Beef Burgers 24 Hawaiian Cheesy Teriyaki Pizza 25 Savory Teriyaki Fish Marinade 26 Baked Teriyaki Tofu 27 Tropical Cherry Teriyaki Chicken Kabobs 28

Saucy Orange Teriyaki Chicken Breast 29 Herbed Teriyaki Sirloin Kabobs 30 Teriyaki Chicken Bake 31 Chinese Teriyaki Tuna Steaks 32 Honey Teriyaki Steaks 33 Woodsy Grilled Teriyaki Salmon 34 Salty and Sweet Teriyaki Beef Jerky 35 Nutty Spring Teriyaki Chicken Tortillas 36 Teriyaki Zoodles and Spring Veggies Stir Fry 37 Asian Teriyaki Chicken with White Rice 38 Teriyaki Chicken Rice Stir Fry 39 Teriyaki Turkey Beach Burgers 40 Cauli-Rice with Glazed Tofu 41 Sirloin Kabobs 42 Summer Teriyaki Lime Salad 43 Japanese Broccoli Florets Roast 44 Classic Grilled Teriyaki Salmon 45 Tasty Teriyaki Beef Meatballs 46 Herbed Teriyaki Potato Quarters 47 Italian Chicken Breast Teriyaki with Cashew Rice 48 Glazed and Grilled Teriyaki Swordfish 49 Apple Mahi Mahi Teriyaki With Jalapeno Salsa 50

Glazed and Grilled Teriyaki Swordfish 51 Chinese Teriyaki Meat 52 Healthy Juicy Teriyaki Tuna Steaks 53 Chicken Kabobs II 54 Tilapia Fillets with Teriyaki Sauce 55 Glazed Salmon Fillets with Orzo 56 Nutty Teriyaki Burgers 57 Kimchee Squats 58 Carrot Salad 59 Spicy Red Pepper Cucumbers 60 Salad with Sesame Dressing 61 Korean Cucumber Salad 62 Kimchee Jun 63 Jap Chae 64 Kongnamool 65 Zucchini In Korea 66 Korean BBQ Short Ribs 67 Red Pepper Potatoes 68 Crab Cakes In Korea 69 Fiddleheads 70 Corn and Cashew Hummus 71 Toasti 72

Banana Waffles 73 Eggs Kimchi 74 Seaweed Soup 75 Kimchee Jigeh 76 Miso 77 Doenjang Chigae 78 Pine Nut Rice Soup 79 Shrimp Rice Soup 80 Seaweed Soup II 81 Steak In Korea 82 Bulgogi 83 Korean Marinade 84 Tak Toritang 85 Pul-Kogi 86 Korean Teriyaki 87 Bibimbap 88 Bulgogi II 89 Chicken from Korea 90 Korean Style Vegetables 91 Soon Du Bu Jigae 92 Chompchae Deopbap 93 Kalbi Jim 94

Korean Burrito 95 Yaki Mandu 96 Chicken Stew 97 Kimchi 98 Egg Rolls 99 Korean Sushi 100 Chap Chee Noodles 101 Galbi 102

Sweet Garlic

Chicken Teriyaki Marinade

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 24 Calories 51 kcal Fat 1.7 g Carbohydrates 8.4g Protein 0.8 g Cholesterol 0 mg Sodium 629 mg

Ingredients

1 C. soy sauce 1 C. water 3/4 C. white sugar 1/4 C. Worcestershire sauce 3 tbsp distilled white vinegar

3 tbsp vegetable oil 1/3 C. dried onion flakes 2 tsp garlic powder 1 tsp grated fresh ginger

Directions 1. Get a medium mixing bowl: Add all the ingredients and mix them well until the sugars completely dissolves. Use your marinade. 2. Enjoy. 

Sweet Garlic Chicken Teriyaki Marinade

7

BROILED

Teriyaki Salmon Steaks

Prep Time: 10 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 411 kcal Fat 25.8 g Carbohydrates 10.3g Protein 33.6 g Cholesterol 83 mg Sodium 973 mg

Ingredients

1/4 C. sesame oil 1/4 C. lemon juice 1/4 C. soy sauce 2 tbsp brown sugar, or more to taste 1 tbsp sesame seeds 1 tsp ground mustard

1 tsp ground ginger 1/4 tsp garlic powder 4 (6 oz) salmon steaks

Directions 1. Get a small saucepan: Whisk in it the sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder to make the marinade. 2. Cook them over low heat until they start simmering. Simmer the marinade until the sugar melts. Reserve half of the marinade. 3. Pour the other half of the marinade in a large zip lock bag and add to it the salmon steaks. Coat the salmon with the marinade and seal the bag. 4. Place it in the fridge for 1h 30 min to 2 h. Remove the salmon steaks from the marinade and discard it. 5. Before you do anything preheat the oven broiler and place the rack 4 inches away from the heat. Lay the salmon steaks in a roasting pan and cook them for 5 min in the oven. 6. Baste them with the reserved marinade and flip them. Cook them for 6 min. Coat that side with the marinade as well. 7. Serve your salmon teriyaki warm. 8. Enjoy. 

8

Broiled Teriyaki Salmon Steaks

Fancy Creole

Venison Teriyaki

Prep Time: 15 mins Total Time: 4 hr 30 mins Servings per Recipe: 4 Calories 511 kcal Fat 30.4 g Carbohydrates 30g Protein 28.2 g Cholesterol 86 mg Sodium 1676 mg

Ingredients

1 lb venison steaks, cubed 1/3 C. teriyaki sauce 1 tbsp minced garlic 1 C. all-purpose flour

2 tbsp Creole seasoning 1/2 C. vegetable oil

Directions 1. Get a large mixing bowl: Lay in it the venison and pour the teriyaki sauce marinade all over it. Season it with garlic and place it in the fridge for 5 h. 2. Get a shallow bowl: Mix in it the Creole seasoning with flour. Drain the venison from the marinade and dust it with the flour mix. 3. Place a large frying pan over medium heat. Heat the oil in it. Cook in it the venison for 16 min on each side. 4. Serve your venison warm. 5. Enjoy. 

Fancy Creole Venison Teriyaki

9

GRILLED

Pasta Salad with Teriyaki Chicken Tacos

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 575 kcal Fat 16.3 g Carbohydrates 85.2g Protein 27.3 g Cholesterol 40 mg Sodium 1276 mg

Ingredients

1 (160 mL) pouch VH(R) Teriyaki StirFry Sauce 8 oz skinless boneless chicken breast 4 (7 inch) flour tortillas, warmed 1/2 avocado - peeled, pitted and sliced 1/3 C. diced cucumber 1 green onion, finely chopped Purple Cabbage Slaw 2 tbsp mayonnaise 1 tbsp lime juice 1 clove garlic, minced pinch of salt 2 C. shredded purple cabbage Grilled Zucchini, Eggplant and Red Onion: Fusilli with Parmesan Cheese 1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick

1 small eggplant, sliced into rounds, about 1/2-inch (1 cm) thick 1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick 1/4 tsp salt 1/4 tsp freshly ground pepper Olive Oil 1/2 (375 g) package Fusilli 1 (540 mL) can Garlic and Olive Oil Petite Cut Tomatoes 1/3 C. shaved Parmesan cheese

Directions 1. To make the tacos: 2. Get a large mixing bowl: Mix in it the chicken with VH(R) Teriyaki Stir-Fry Sauce. Place them in the fridge for 1 h. 3. Get a large bowl: Mix in it the mayonnaise, lime juice, garlic and salt. Add the cabbage and mix them again. Allow the salad to sit for 30 min. 4. Before you do anything preheat the grill and grease it. 5. Cook the chicken breasts in the grill for 8 min on each side. Place them aside to rest for 4 min. 6. Slice the chicken breasts and place them in the middle of the tortillas, top them with 10

Grilled Pasta Salad with Teriyaki Chicken Tacos

cabbage salad followed by avocado, cucumber and green onion. 7. To make the grilled pasta salad: 8. Before you do anything preheat the grill and grease it. 9. Sprinkle some salt and pepper on the zucchini, eggplant and red onion. Grease them with an olive oil cooking spray. 10. Grill the veggies for 4 to 6 min on each side. place them aside to cool down slightly. 11. Cook the Fusilli pasta according to the directions on the package. 12. Cut the grilled veggies into bite size pieces. 13. Place a large pan over medium heat. Cook in it the Aylmer(R) Accents(R) Garlic and Olive Oil Petite Cut Tomatoes until they start simmering. Keep cooking them for 6 min. 14. Stir in the grilled veggies and cook them for another 6 min. Stir in the pasta with cheese. 15. Serve your grilled pasta salad with teriyaki chicken tacos warm. 16. Enjoy.

11

SAVORY TERIYAKI

Hardboiled Eggs

Prep Time: 10 mins Total Time: 6 hr 35 mins Servings per Recipe: 6 Calories 137 kcal Fat 5.4 g Carbohydrates 15g Protein 7.7 g Cholesterol 186 mg Sodium 1273 mg

Ingredients

6 eggs 1/2 C. soy sauce 1/2 C. water 6 tbsp white sugar

1 tbsp dried minced onion 1/2 tsp sesame oil

Directions 1. Place a saucepan over medium heat and fill it with water. Lower into it the eggs and cook them until they start boiling. 2. Turn off the heat and put on the lid. Allow them to sit for 12 min. 3. Remove the eggs from the water and cover them with cold water to cool down. 4. Remove the hard shells of the eggs and transfer them to a quart size mason jar. 5. Get a small saucepan: Stir in the remaining ingredients. Cook them for a few mins until the sugar melts. Allow the marinade to lose heat for 6 min. 6. Pour the marinade all over the eggs to fill the jar. Put on the lid and place them aside to soak for 7 h. Serve them. 7. Enjoy. 

12

Savory Teriyaki Hardboiled Eggs

Saucy

Teriyaki Chicken Drums

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 308 kcal Fat 5.7 g Carbohydrates 55.3g Protein 10.6 g Cholesterol 24 mg Sodium 2430 mg

Ingredients

1 1/2 C. white sugar 1 C. soy sauce 1 C. water 2 tbsp ground ginger 3 cloves garlic, diced

3/4 tsp ground cinnamon 1/4 tsp ground black pepper 1 1/2 lb chicken drumettes

Directions 1. Place a large pot over medium heat. Stir in it the water with sugar and soy sauce. Cook them while stirring until the sugar melts. 2. Stir in the ginger, garlic, cinnamon, and black pepper. Cook the mix over medium high heat until it starts boiling. Stir in the chicken drums. 3. Cook them until they start boiling again. Lower the heat to low medium and put on half a cover. Cook them for 1 h. 4. Serve your saucy chicken drumsticks. 5. Enjoy.  

Saucy Teriyaki Chicken Drums

13

NUTTY TERIYAKI

Sashimi Tuna

Prep Time: 5 mins Total Time: 1 hr Servings per Recipe: 4 Calories 304 kcal Fat 9.6 g Carbohydrates 10.9g Protein 42.9 g Cholesterol 77 mg Sodium 2336 mg

Ingredients

1/2 C. teriyaki sauce 1 1/2 lb sashimi grade tuna steaks 2 tbsp extra virgin olive oil 1 lemon 1 tbsp sesame seeds

2 tsp sea salt ground black pepper to taste 1 carrot, grated

Directions 1. Lay the tuna steaks in a large shallow bowl. Drizzle the teriyaki sauce all over it. Put on it a plastic wrap and place it aside to rest for 1 h. 2. Place a large frying pan over medium heat. Heat the oil in it. Drain the tuna steaks from the marinade and place them in the hot pan. 3. Add the marinade to the pan and drizzle the lemon juice all over the tuna steaks. Season the steaks with some sesame seeds and cook them until they become light brown. 4. Flip the steaks and season them with some salt and pepper. Cook them until they become light brown on the other side. 5. Serve your teriyaki tuna steaks with the juices from the pan and grated carrot. 6. Enjoy. 

14

Nutty Teriyaki Sashimi Tuna

Stir Fried

Teriyaki Rice Tortillas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 540 kcal Fat 7.8 g Carbohydrates 100.6g Protein 15 g Cholesterol 0 mg Sodium 4426 mg

Ingredients

1 C. uncooked long grain white rice 2 C. water 2 tbsp olive oil 1 onion, chopped 1 red bell pepper, chopped 1 small zucchini, chopped 1 small yellow squash, chopped 1 1/4 C. teriyaki sauce

3 tbsp soy sauce 2 tsp garlic powder 1/2 tsp salt 1 tsp ground black pepper 4 (10 inch) whole wheat tortillas

Directions 1. Cook the rice according to the directions on the package. Drain it. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the veggies for 6 to 10 min or until they become soft. 3. Add the teriyaki sauce with rice, soy sauce, garlic powder, salt and pepper. Cook them for 4 min. 4. Spoon 1/4 of the stir fry veggies rice mix to each tortilla and wrap them. Serve them with your favorite toppings. 5. Enjoy. 

Stir Fried Teriyaki Rice Tortillas

15

KIKKOMAN'S TERIYAKI

Salmon Steaks

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 358 kcal Fat 14.6 g Carbohydrates 12.7g Protein 39.3 g Cholesterol 115 mg Sodium 1920 mg

Ingredients

3/4 C. Kikkoman Teriyaki Marinade & Sauce 2 tbsp brown sugar, packed 1 tsp grated fresh ginger root

4 salmon steaks

Directions 1. Get s mixing bowl: Whisk in it the sugar with ginger and teriyaki sauce. Place the salmon bags in a zip lock bag. 2. Pour the marinade all over the salmon steaks and coat them with it. Seal the bag and place them aside to sit for 35 min. 3. Drain the salmon steaks from the marinade. Cook them the way you prefer. 4. Enjoy.

16

Kikkoman's Teriyaki Salmon Steaks

Deli Crusted

Teriyaki Chicken Thighs

Prep Time: 20 mins Total Time: 18 hr 55 mins Servings per Recipe: 4 Calories 501 kcal Fat 24.8 g Carbohydrates 31.5g Protein 42.8 g Cholesterol 126 mg Sodium 3288 mg

Ingredients

4 large skinless, boneless chicken thighs 1 C. teriyaki sauce 1 tbsp tomato-based chili sauce 4 servings butter-flavored cooking spray 4 slices deli turkey bacon

4 (1 oz) pieces low-fat string cheese 4 toothpicks 1 C. panko bread crumbs

Directions 1. Lay the chicken thighs between two parchment papers and pound them until they become 1/2 inch thick. 2. Get a small bowl: Mix in it the chili and teriyaki sauce. Place the chicken thighs in a large zip lock bag and pour the marinade all over them. 3. Seal the bag and place them in the fridge for 20 h. 4. Before you do anything heat the oven to 350 F. Grease a casserole dish with butter cooking spray. 5. Drain the chicken thighs and place them on a working place. Top each chicken thigh with a slice of bacon ad a cheese string. 6. Roll the chicken thighs around them and secure them with a toothpick. Grease the chicken thighs with a butter flavored cooking spray and coat them with the breadcrumbs. 7. Place them in the greased baking dish and grease them again with the cooking spray. Cook them for 38 min. Serve your chicken thighs warm. 8. Enjoy. 

Deli Crusted Teriyaki Chicken Thighs

17

FALL OFF THE BONE

Teriyaki Chicken

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 352 kcal Fat 11.4 g Carbohydrates 31g Protein 30.7 g Cholesterol 103 mg Sodium 1009 mg

Ingredients

3/4 C. brown sugar 3/4 C. reduced-soy sauce 1/4 C. cider vinegar 2 tbsp ground ginger 2 tbsp garlic powder 1 tsp ground black pepper 1 (20 oz) can crushed pineapple

1 C. chicken stock 3 lb boneless, skinless chicken thighs 2 tbsp cornstarch (optional) 2 tbsp cold water (optional)

Directions 1. Get a medium mixing bowl: Mix in it the brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock to make the sauce. 2. Lay the chicken thighs in a pressure cooker and cover it with the teriyaki sauce. Stir them well. 3. Put on the lid and bring the pot to high pressure. Lower the heat and cook them for 20 min on high pressure. 4. Get a small bowl: Mix in it the water with cornstarch. 5. Use the quick method to release the pressure. Drain the chicken thighs and place them aside. Place a piece of foil over them to maintain their heat. 6. Stir the cornstarch mix into the pot with the sauce. Cook them until they start boiling. Keep boiling the sauce while stirring until it becomes thick to your liking. 7. Spoon the sauce over the chicken thighs then serve them warm. 8. Enjoy. 

18

Fall Off The Bone Teriyaki Chicken

Japanese Teriyaki

Chicken Thighs

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 289 kcal Fat 12.4 g Carbohydrates 12.7g Protein 21.2 g Cholesterol 72 mg Sodium 1510 mg

Ingredients

1 C. soy sauce 1 C. apple cider 1/2 C. white vinegar 1/4 C. brown sugar 3 green onions, chopped, white and dark green parts separated

2 tsp finely grated ginger 10 skinless, boneless chicken thighs 1 tsp vegetable oil, or as needed

Directions 1. Place a small saucepan over medium heat: Stir it the soy sauce, apple cider, white vinegar, brown sugar, white parts of green onions, and ginger. Cook them until they start simmering. 2. Transfer the marinade to a bowl and place it aside to lose heat for 6 min. 3. Place the chicken thighs in a zip lock and pour half of the marinade on it. Seal the bag and coat the chicken with it. Place it in the fridge for 45 min. 4. Before you do anything preheat the oven broiler. Place the rack 6 inches away from the heat. Cover a baking pan with a piece of foil and grease it with oil. 5. Drain the chicken thighs and place them in on the baking sheet. Cook them in the oven broiler for 6 min on each side. 6. Brush Coat the chicken thighs with some of the remaining marinade. Broil them for 13 min while brushing them with the marinade every 2 min. 7. Serve your teriyaki chicken thighs warm. 8. Enjoy.

Japanese Teriyaki Chicken Thighs

19

TROPICAL TERIYAKI

Beef Burgers

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 2 Calories 675 kcal Fat 26.3 g Carbohydrates 65.3g Protein 41.9 g Cholesterol 196 mg Sodium 2650 mg

Ingredients

cooking spray 2 slices canned pineapple, drained 3/4 lb ground beef 1/2 C. plain bread crumbs 1/2 (8 oz) can sliced water chestnuts, drained and chopped 1/4 C. teriyaki sauce 1 egg

1 (1 inch) piece fresh ginger, minced 1 1/2 tsp Asian seasoning blend 1/2 tsp onion powder 1/4 tsp garlic powder 1/2 C. shredded lettuce, divided 2 hamburger buns, split

Directions 1. Before you do anything preheat the oven broiler and place the rack 6 inches away from the heat. Grease the rack. 2. Lay the pineapple slices on the baking pan and cook them in the oven for 1 min on each side. Place them aside. 3. Get a large mixing bowl: Add the beef, bread crumbs, water chestnuts, teriyaki sauce, egg, minced ginger, Asian seasoning blend, onion powder, and garlic powder. Mix them well. 4. Divide the mix in half and shape each half into a Pattie. Place them on the greased rack and cook them in the oven for 8 min on each side. 5. Lay the lettuce on the bottom buns and top them with the beef patties with broiled pineapple. Top them with the upper buns and serve them warm. 6. Enjoy. 

20

Tropical Teriyaki Beef Burgers

Kikkoman's

Teriyaki Meatballs Bites

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 12 Calories 185 kcal Fat 9.7 g Carbohydrates 6.7g Protein 16.5 g Cholesterol 52 mg Sodium 382 mg

Ingredients

2 tbsp minced onion 1/4 C. Kikkoman Teriyaki Marinade & Sauce 2 lb lean ground beef

1 C. Kikkoman Panko Bread Crumbs Kikkoman Teriyaki Baste & Glaze

Directions 1. Get a large mixing bowl: Add to it the onion, Teriyaki sauce, Panko and ground. Mix them well and shape them into 1 inch meatballs. 2. Before you do anything heat the oven to 325 F. 3. Place the meatballs on a greased and lined up baking pan. Cook them in the oven for 22 min. 4. Get a large bowl: Stir in it the hot meatballs with the teriyaki baste and glaze. Serve them warm. 5. Enjoy. 

Kikkoman's Teriyaki Meatballs Bites

21

CHEESY TERIYAKI

Chicken Breasts with Steamed Asparagus

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 312 kcal Fat 10.8 g Carbohydrates 12.8g Protein 36.8 g Cholesterol 93 mg Sodium 2185 mg

Ingredients

3/4 C. honey teriyaki sauce 1/4 C. chicken broth 4 skinless, boneless chicken breast halves 16 spears fresh asparagus

4 slices Swiss cheese

Directions 1. Get a large mixing bowl: Stir in it the honey teriyaki sauce and broth. Dip in it the chicken and place a plastic wrap on top to cover it. Place it in the fridge for 2 h to 8 h. 2. Before you do anything preheat the oven to 375 F. Lined up a casserole dish with a piece of foil. 3. Drain the chicken from the marinade. Place the chicken breasts in the casserole dish and cook it for 17 min. 4. Bring a pot of water to a boil. Place on it a steamer and put the asparagus spears in it. Steam them for 5 min. 5. Arrange 4 asparagus spears on each chicken breast and place a slice of cheese on top. Cook them n the oven for 12 min. Serve them warm. 6. Enjoy. 

22

Cheesy Teriyaki Chicken Breasts with Steamed Asparagus

Pineapple Tuna

Teriyaki Packets

Prep Time: 18 mins Total Time: 18 mins Servings per Recipe: 2 Calories 331 kcal Fat 7.3 g Carbohydrates 29.9g Protein 37.4 g Cholesterol 54 mg Sodium 1339 mg

Ingredients

2 sheets (12x18-inches each) Reynolds Wrap(R) Non-Stick Foil 2 (5 oz) tuna or swordfish steaks 1 (8 oz) can pineapple chunks in juice, drained 2 tbsp teriyaki sauce 1/2 tsp grated fresh ginger

1/4 tsp salt 1 C. frozen mixed vegetables for stir fry (any combination)

Directions 1. Before you do anything to 450 F. 2. Place a steak of tuna in the middle of a foil sheet. Place on it half of the pineapple. 3. Get a small bowl: Whisk in it the teriyaki sauce, ginger and salt. Drizzle half of the mix over the steak and pineapple. 4. Place half of stir fry veggies mix on the side and wrap the foil sheet on top of them. Repeat the process with the remaining steak and ingredients. 5. Place the steaks packets over a baking sheet and cook them in the oven for 19 min. Serve them warm. 6. Enjoy.

Pineapple Tuna Teriyaki Packets

23

CHEDDAR TERIYAKI

Beef Burgers

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 600 kcal Fat 35.4 g Carbohydrates 36.3g Protein 30.8 g Cholesterol 99 mg Sodium 1172 mg

Ingredients

1 lb ground beef 1/4 C. teriyaki marinade sauce 1 (3 oz) can French-fried onions 4 slices Cheddar cheese

4 hamburger buns, split

Directions 1. Before you do anything preheat the grill. Grease its grates 2. Get a mixing bowl: Add the teriyaki marinade with onion and beef. Mix them well. Shape the mix into 4 burgers. 3. Grill the beef burgers for 6 min on each side. Assemble your burgers with buns and cheese then serve them warm. 4. Enjoy.

24

Cheddar Teriyaki Beef Burgers

Hawaiian Cheesy Teriyaki Pizza

Prep Time: 30 mins Total Time: 2 hr Servings per Recipe: 8 Calories 425 kcal Fat 14.3 g Carbohydrates 49.5g Protein 23.4 g Cholesterol 60 mg Sodium 2306 mg

Ingredients

1 (15 oz) can pineapple chunks - drained with juice reserved 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tsp minced garlic 2 (10 oz) cans refrigerated pizza crust dough

1 C. teriyaki sauce 1 small sweet onions, thinly sliced 1 C. shredded Cheddar cheese 1 C. crumbled feta cheese

Directions 1. Get a small baking pan: Stir in it the pineapple juice, chicken, and garlic. Place in it the fridge for 1 h 10 min. 2. Before you do anything preheat the oven to 400 F. 3. Drain the chicken and toss it with the garlic in a heated and greased pan for 6 min. 4. Lay the pizza dough on a baking pan and cook it in the oven for 8 min. Pull it out from the oven. 5. Spread a thin layer of teriyaki sauce on the pizza crust. Top it with onion, cheddar cheese, chicken, pineapple chunks, and feta cheese. 6. Cook it in the oven for 17 min. Serve it warm. 7. Enjoy.

Hawaiian Cheesy Teriyaki Pizza

25

SAVORY TERIYAKI

Fish Marinade

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 24 Calories 107 kcal Fat 0g Carbohydrates 26.7g Protein 1.5 g Cholesterol 0 mg Sodium 1206 mg

Ingredients

2 C. soy sauce 3/4 C. brown sugar, divided 3/4 C. white sugar, divided 8 green onions, cut into 1 1/2 inch sections

4 slices fresh ginger root 1 clove garlic, chopped 1 C. honey

Directions 1. Place a large saucepan over medium heat. Stir in it the soy sauce, 1/2 C. brown sugar, 1/2 C. white sugar, green onions, ginger and garlic. 2. Bring the mix to a gentle boil. Lower the heat and cook the marinade for 16 min. 3. Stir in the rest of the ingredients. Cook the marinade until it starts boiling. Boil the marinade until it rises and foam forms on top. 4. Turn off the heat and place the marinade aside to lose heat. Use it. 5. Enjoy.

26

Savory Teriyaki Fish Marinade

Baked

Teriyaki Tofu

Prep Time: 10 mins Total Time: 1 d 1 h 30 m Servings per Recipe: 4 Calories 272 kcal Fat 7.5 g Carbohydrates 31.5g Protein 22.2 g Cholesterol 0 mg Sodium 5532 mg

Ingredients

1 (12 oz) package firm tofu 1 C. chopped fresh pineapple 2 C. teriyaki sauce

Directions 1. Slice the tofu into dices. Stir the tofu dices in a casserole dish with teriyaki sauce and pineapple. Place the mix in the fridge for 1 h 10 min. 2. Before you do anything preheat the oven to 350 F. 3. Place the tofu and pineapple casserole dish in the oven then cook them for 22 min. Serve your teriyaki tofu warm. 4. Enjoy.

Baked Teriyaki Tofu

27

TROPICAL CHERRY

Teriyaki Chicken Kabobs

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 8 Calories 213 kcal Fat 6.3 g Carbohydrates 13.7g Protein 25.1 g Cholesterol 65 mg Sodium 520 mg

Ingredients

1/3 C. low-teriyaki sauce, plus reserve for brushing 1 (20 oz) can Pineapple chunks, drained; reserve 2 tbsp 2 tbsp vegetable oil 2 lb chicken breast, cut into 1-inch cubes

1 basket cherry tomatoes 2 red or green bell peppers, cut into 1 1/2-inch pieces

Directions 1. Get a small bowl: Mix in it 1/2 C. teriyaki sauce, 2 tbsp pineapple juice and oil. 2. Get a shallow casserole dish: Toss in it the teriyaki sauce mix with chicken. Place it in the fridge for 1 h 10 min. 3. Before you do anything preheat the grill. Grease it. 4. Thread the pineapple with veggies and chicken pieces into skewers while alternating them. 5. Grill the chicken kabobs for 17 min while stirring them often and brushing them with the marinade every once in a while. 6. Serve your kabobs warm. 7. Enjoy.

28

Tropical Cherry Teriyaki Chicken Kabobs

Saucy Orange

Teriyaki Chicken Breast

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 300 kcal Fat 7.5 g Carbohydrates 25.2g Protein 27 g Cholesterol 67 mg Sodium 1457 mg

Ingredients

2 tbsp canola oil 6 skinless, boneless chicken breast halves 3/4 C. teriyaki sauce 3/4 C. broth 1/2 C. orange marmalade

2 tsp minced garlic 1 tsp minced fresh ginger root 4 green onions, cut into 1/2-inch pieces

Directions 1. Place a large pan over medium heat. Heat the oil in it. Add the chicken breasts and cook them for 7 min on each side. 2. Get a small bowl: Mix in it the teriyaki sauce, broth, orange marmalade, garlic, ginger, and green onions. Pour the mix all over the chicken breasts. 3. Put on the lid and lower the heat. Cook the teriyaki chicken breasts for 16 min. Serve them warm. 4. Enjoy. 

Saucy Orange Teriyaki Chicken Breast

29

HERBED TERIYAKI

Sirloin Kabobs

Prep Time: 30 mins Total Time: 3 h 20 mins Servings per Recipe: 6 Calories 231 kcal Fat 8.8 g Carbohydrates 7g Protein 28.3 g Cholesterol 65 mg Sodium 998 mg

Ingredients

2 lb boneless beef top sirloin steak, about 1-inch thick 1/2 C. Kikkoman Teriyaki Marinade & Sauce 2 tbsp Dijon-style mustard 2 tbsp chopped fresh rosemary leaves 1 zucchini, cut into 1/2-inch-thick rounds

1 red bell pepper, cut into 1-inch squares 1/2 red onion, chunked Metal or bamboo skewers

Directions 1. Cut the sirloin into 1 inch dices. 2. Get a large zip lock bag: Combine in it the rosemary, teriyaki sauce, beef and veggies. Seal the bag and shake them to coat. Place the mix in the fridge for 2 h 10 min. 3. Before you do anything preheat the grill. 4. Thread the marinated beef and veggies while alternating between them into skewers. Grill them for 7 min on each side. Serve your kabobs warm. 5. Enjoy.

30

Herbed Teriyaki Sirloin Kabobs

Teriyaki

Chicken Bake

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 315 kcal Fat 2.9 g Carbohydrates 39.9g Protein 28.1 g Cholesterol 67 mg Sodium 2185 mg

Ingredients

2 tbsp cornstarch 2 tbsp water 1 C. low-soy sauce 1/2 C. white sugar 1/4 C. white vinegar or broth 4 tsp grated fresh ginger 3 cloves garlic, minced

1/4 tsp red pepper flakes 4 skinless, boneless chicken breast halves

Directions 1. Before you do anything preheat the oven to 400 F. 2. Get a small bowl: Mix in it the cornstarch with water. Place it aside. 3. Place a heavy saucepan over medium heat: Mix in it the soy sauce, sugar, white vinegar, ginger, garlic, and red pepper flakes. Bring them to a simmer. 4. Add the cornstarch mix. Stir them well. Cook them sauce until it starts boiling. Lower the heat and cook the sauce for 12 min until it becomes thick. 5. Lay the chicken breasts in a greased casserole dish. Pour the sauce all over them. Cook them in the oven for 28 min. Serve your teriyaki chicken bake warm. 6. Enjoy.

Teriyaki Chicken Bake

31

CHINESE TERIYAKI

Tuna Steaks

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 227 kcal Fat 5.1 g Carbohydrates 1.5g Protein 40.4 g Cholesterol 77 mg Sodium 329 mg

Ingredients

2 tbsp light soy sauce 1 tbsp apple cider 1 tbsp minced fresh ginger root 1 large clove garlic, minced 4 (6 oz) tuna steaks (about 3/4 inch thick)

1 tbsp vegetable oil

Directions 1. Get a shallow bowl: Mix in it the soy sauce, apple cider, ginger, and garlic. Dip in it the tuna steaks and coat them with it. 2. Place a plastic wrap to cover them the bowl and place it in the fridge for 35 min. 3. Preheat the grill. 4. Drain the tuna steaks from the marinade and coat them with the vegetable oil. Grill them for 7 min on each side. Serve them warm. 5. Enjoy.

32

Chinese Teriyaki Tuna Steaks

Honey

Teriyaki Steaks

Prep Time: 10 mins Total Time: 2 h 25 mins Servings per Recipe: 2 Calories 297 kcal Fat 18.1 g Carbohydrates 13.5g Protein 19.6 g Cholesterol 60 mg Sodium 992 mg

Ingredients

2 tbsp soy sauce 2 tbsp water 1 tbsp white sugar 1 1/2 tsp honey 1 1/2 tsp Worcestershire sauce 1 1/4 tsp distilled white vinegar 1 tsp olive oil

1/4 tsp onion powder 1/4 tsp garlic powder 1/8 tsp ground ginger 2 (6 oz) lean beef rib eye steaks

Directions 1. Get a large bowl: Mix in it the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger to make the teriyaki sauce. 2. Dip in it the steaks and place them aside to sit for 3 h. 3. Place a large pan over medium heat. Heat some oil in it. Cook in it the steaks for 8 min on each side. Serve them warm. 4. Enjoy. 

Honey Teriyaki Steaks

33

WOODSY

Grilled Teriyaki Salmon

Prep Time: 3 h Total Time: 3 h 20 m Servings per Recipe: 4 Calories 501 kcal Fat 24.5 g Carbohydrates 21.9g Protein 45.7 g Cholesterol 133 mg Sodium 813 mg

Ingredients

1/3 C. apple juice 1/3 C. maple syrup 3 tbsp soy sauce 2 tbsp finely chopped onion

2 cloves garlic, minced 4 (8 oz) salmon fillets

Directions 1. Get a mixing bowl: Stir in it the apple juice, maple syrup, soy sauce, onion and garlic to make the marinade. 2. Get a large zip lock bag: Pour in it half of the marinade. Add the salmon fillets and seal the bag then shake it to coat. Place it in the fridge for 4 h. 3. Preheat the grill. 4. Drain the salmon fillet and discard the marinade in the bag. Cook the salmon fillets on the grill for 8 min on each side while basting them with the reserved half of the marinade. 5. Serve your salmon fillets warm. 6. Enjoy.

34

Woodsy Grilled Teriyaki Salmon

Salty and Sweet

Teriyaki Beef Jerky

Prep Time: 15 mins Total Time: 12 h 15 mins Servings per Recipe: 12 Calories 207 kcal Fat 4.3 g Carbohydrates 28.5g Protein 13.4 g Cholesterol 26 mg Sodium 3068 mg

Ingredients

2 C. teriyaki sauce 1 C. soy sauce 1 C. brown sugar 1 dash Worcestershire sauce 1/4 lb fresh pineapple, peeled

2 cloves garlic 2 lb beef round, cut into 1/2-inch thick strips

Directions 1. Get a large mixing bowl: Stir in it the teriyaki sauce, soy sauce, brown sugar, and Worcestershire. 2. Get a food processor: Add the garlic with pineapple. Blend them smooth. Transfer the mix to the teriyaki sauce mix. 3. Transfer the sauce mix to a large zip lock bag with beef strips. Seal the bag and place it in the fridge for 7 h. 4. Before you do anything preheat the smoker to 245 F. 5. Remove the beef strips from the marinade and smoke them for 7 to 9 h until they become chewy. Serve it or store it. 6. Enjoy.

Salty and Sweet Teriyaki Beef Jerky

35

NUTTY SPRING

Teriyaki Chicken Tortillas

Prep Time: 10 m Total Time: 20 m Servings per Recipe: 4 Calories 495 kcal Fat 22.2 g Carbohydrates 40.7g Protein 32.9 g Cholesterol 84 mg Sodium 774 mg

Ingredients

1 C. shredded purple cabbage 1/2 C. shredded carrots* 2 squares Land O'Lakes(R) Teriyaki Saute Express(R) 1 lb boneless, skinless chicken breasts, cut into strips 1/2 C. cashews

3 green onions, diagonally cut into 1-inch pieces 4 (8 inch) flour tortillas, warmed

Directions 1. Get mixing bowl: Stir in it the carrot with cabbage. 2. Place a large pan over medium heat. Melt in it the Saute Express(R) squares until bubbles start coming out. 3. Stir in the chicken and cook it for 6 min. Stir in the onion with cashews. Cook them for 3 min. 4. Transfer 1/4 of the chicken mix to each tortilla and top it with 1/4 of the cabbage and carrot mix. Roll the tortillas tightly then serve the with your favorite dip. 5. Enjoy. 

36

Nutty Spring Teriyaki Chicken Tortillas

Teriyaki

Zoodles and Spring Veggies Stir Fry

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 2 Calories 165 kcal Fat 7.7 g Carbohydrates 21.5g Protein 6.5 g Cholesterol 0 mg Sodium 461 mg

Ingredients

1 tbsp olive oil 2 tbsp teriyaki sauce, divided 1 large carrot, thinly sliced 1/2 large green bell pepper, thinly sliced 1/4 large yellow onion, thinly sliced

1 head baby bok choy, chopped 1 large zucchini, cut into long strands 1 tsp garlic powder

Directions 1. Place a large pan over medium heat. Heat the oil in it. Add the carrot, bell pepper, and onion. Cook them for 6 min. 2. Add the bok choy with garlic powder and the rest of teriyaki sauce. Cook them for 8 min while stirring them often. Serve your Zoodles stir fry warm. 3. Enjoy.

Teriyaki Zoodles and Spring Veggies Stir Fry

37

ASIAN TERIYAKI

Chicken with White Rice

Prep Time: 15 m Total Time: 3 h 15 m Servings per Recipe: 5 Calories 388 kcal Fat 11.9 g Carbohydrates 41.5g Protein 27.7 g Cholesterol 67 mg Sodium 785 mg

Ingredients

1/4 C. soy sauce 1 C. water 1/3 C. maple syrup 3 tbsp dark sesame oil 2 cloves garlic, crushed 1 tbsp minced fresh ginger root 2 tsp ground black pepper

5 skinless, boneless chicken breast halves 1 C. brown rice 2 C. water 2 tbsp cornstarch

Directions 1. Get a large mixing bowl: Combine in it the soy sauce, 1 C. water, maple syrup, sesame oil, garlic, ginger, and pepper. Mix them well. Reserve 1/3 C. of the marinade. 2. Get a large zip lock bag: Pour in it 2/3 of the marinade. Place in it the chicken breasts halves and seal it. Shake them to coat. 3. Cook the rice according to the directions on the package. 4. Before you do anything preheat the oven broiler. Grease a casserole dish. 5. Drain the chicken from the marinade and place it in the casserole dish. Cook it in the oven for 8 to 10 min on each side while basting it with the reserved marinade. 6. Pour the marinade from the bag into a small saucepan. Add to it the cornstarch and whisk them well. Cook it until it becomes thick to make the sauce. 7. Serve your chicken breasts with the white rice and teriyaki sauce warm. 8. Enjoy.

38

Asian Teriyaki Chicken with White Rice

Teriyaki

Chicken Rice Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 246 kcal Fat 6.5 g Carbohydrates 33.8g Protein 12 g Cholesterol 51 mg Sodium 803 mg

Ingredients

1/2 lb boneless skinless chicken breasts 2 tbsp vegetable oil 3 green onions and tops, chopped 1 carrot, julienned 1 egg, beaten

4 C. cold cooked rice 3 tbsp teriyaki sauce

Directions 1. Slice the chicken breasts into thin strips. 2. Place a large skillet over medium heat. Heat the oil in it. Cook in it the carrot with onion and chicken for 4 min. 3. Stir in the egg and cook them for 2 min. Add the rice and cook them for 4 min while stirring often. 4. Stir in the teriyaki sauce. Turn off the heat and serve your stir fry right away. 5. Enjoy.  

Teriyaki Chicken Rice Stir Fry

39

TERIYAKI TURKEY

Beach Burgers

Prep Time: 25 m Total Time: 25 m Servings per Recipe: 8 Calories 797 kcal Fat 28.4 g Carbohydrates 92.5g Protein 47.6 g Cholesterol 114 mg Sodium 1748 mg

Ingredients

1 (20 oz) can Pineapple Slices 1/2 C. teriyaki sauce 2 lb ground turkey or chicken 1 tsp grated fresh ginger 1/2 C. panko bread crumbs

8 whole grain hamburger buns 8 slices cheddar or monterey jack cheese

Directions 1. Before you do anything preheat the grill. 2. Remove the pineapple slices from their liquid. Reserve 1/2 C. of the liquid. Leave 2 slices of pineapple aside to snack on. 3. Get a small bowl: Mix in it teriyaki sauce and reserved pineapple juice . 4. Get a large bowl: Mix in it the turkey, ginger, bread crumbs and 1/4 C. teriyaki mixture. Form the mix into 8 burgers. 5. Cook the burgers in the grill for 7 to 10 min on each side while basting them with the remaining teriyaki sauce. Grill the pineapple slices until they become golden brown. 6. Assemble your burgers with grilled pineapple, and cheese slices. Serve them warm right away. 7. Enjoy.

40

Teriyaki Turkey Beach Burgers

Cauli-Rice

with Glazed Tofu

Prep Time: 25 mins Total Time: 51 mins Servings per Recipe: 4 Calories 330 kcal Fat 15.9 g Carbohydrates 32g Protein 20.3 g Cholesterol 0 mg Sodium 3658 mg

Ingredients

2 heads cauliflower, separated into florets 3 tbsp olive oil 1/2 tsp garlic salt 1/2 tsp freshly ground black pepper 1 (12 oz) bottle teriyaki glaze (such as Kikkoman(R))

1 (16 oz) package extra-firm tofu, cut into twelve 1/2-inch-thick slices 3 green onions, chopped

Directions 1. Before you do anything preheat the oven broiler. 2. Get a large mixing bowl: Toss in it the cauliflower florets, olive oil, garlic salt, and pepper. 3. Place the cauliflower florets on a lined up baking sheet. Broil them for 20 min while stirring them every 10 min. 4. Get a food processor: Add the roasted cauliflower and pulse it several times until it becomes like rice. Transfer it to a serving bowl and cover it with a piece of foil. 5. Coat the tofu slices with teriyaki glaze. Place them on a roasting rack and grill them in the oven for 2 min on each side. 6. Serve your glazed tofu with the cauliflower rice warm. 7. Enjoy.

Cauli-Rice with Glazed Tofu

41

SIRLOIN

Kabobs

Prep Time: 10 m Total Time: 2 h 20 m Servings per Recipe: 4 Calories 277 kcal Fat 12.9 g Carbohydrates 19.7g Protein 20.2 g Cholesterol 60 mg Sodium 725 mg

Ingredients

1/4 C. packed light brown sugar 3 tbsp soy sauce 2 large garlic cloves, crushed 2 tsp dark sesame oil 1/2 tsp ground ginger 1 lb boneless beef top sirloin, cut into bite sized cubes

1 (19 oz) can pineapple chunks, drained 1 green bell pepper, cut into large chunks 1 red bell pepper, cut into large chunks 4 skewers

Directions 1. Get a small mixing bowl: Add the brown sugar, soy sauce, garlic, sesame oil, and ground ginger. Mix them well. 2. Pour the mix into a large zip lock bag with beef dices. Seal the bag and shake it to coat. Place it in the fridge for 2 h 30 min. 3. Before you do anything preheat the grill and grease it. 4. Drain the beef dices from the marinade. Thread the beef dices with veggies into skewers while alternating between them. 5. Cook the kabobs on the grill for 12 to 17 min while turning them often. Serve your kabobs warm. 6. Enjoy.

42

Sirloin Kabobs

Summer Teriyaki Lime Salad

Prep Time: 30 mins Total Time: 3 h 50 mins Servings per Recipe: 6 Calories 467 kcal Fat 31.7 g Carbohydrates 22.5g Protein 26.3 g Cholesterol 54 mg Sodium 2966 mg

Ingredients

4 skinless, boneless chicken breast halves 1 C. orange juice 1 C. soy sauce 1 (12 fluid oz) can or bottle lemon-lime flavored carbonated beverage 1 lemon, juiced 3/4 C. vegetable oil 1 tsp salt 1/2 tsp ground black pepper

4 cloves garlic 2 heads romaine lettuce 2 tomatoes, chopped 1/3 C. mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. Get a large mixing bowl: Stir in it the chicken with the orange juice, soy sauce and lemon-lime carbonated beverage. Place it in the fridge for 2 h to an overnight. 2. Get a small bowl: Mix in it the lemon juice, vegetable oil, salt, pepper and garlic cloves. Place it in the fridge until ready to use. 3. Before you do anything preheat the grill and grease it. 4. Cook the chicken breasts on the grill for 7 to 10 min on each side. 5. Discard the garlic from the dressing. Cut the grilled chicken breasts into strips. 6. Toss the chicken with lettuce, tomatoes, mozzarella, Parmesan in a large serving bowl. Drizzle the marinade on top then serve it right away. 7. Enjoy.

Summer Teriyaki Lime Salad

43

JAPANESE

Broccoli Florets Roast

Prep Time: 8 m Total Time: 20 m Servings per Recipe: 4 Calories 50.9 Fat 0.4g Cholesterol 0.0mg Sodium 214.2mg Carbohydrates 9.9g Protein 3.9g

Ingredients

500 g broccoli, cut into florets 4 garlic cloves, chopped 1 tbsp teriyaki sauce fresh ground black pepper

olive oil flavored cooking spray

Directions 1. Before you do anything preheat the oven to the hottest setting. Cover a baking sheet with some parchment paper. 2. Clean the broccoli with cold water, drain it and pat it dry. 3. Get a large mixing bowl: Toss in it the broccoli with garlic, teriyaki sauce, a pinch of salt and pepper. 4. Spread the mix on the lined up baking sheet. Roast the broccoli in the oven for 7 min. Flip the broccoli florets and cook them for another 7 min then serve it warm. 5. Enjoy.

44

Japanese Broccoli Florets Roast

Classic Grilled

Prep Time: 8 hr

Teriyaki Salmon

Total Time: 8 h 15 mins Servings per Recipe: 4 Calories 272.8 Fat 5.0g Cholesterol 52.3mg Sodium 2845.8mg Carbohydrates 28.6g Protein 27.6g

Ingredients

1 lb salmon fillet 1 C. teriyaki sauce or 1 C. teriyaki marinade

1/4 C. honey

Directions 1. Get a large bag: Place it in the salmon fillets with teriyaki sauce. Seal the bag and shake it to coat. 2. Before you do anything preheat the grill and grease it. 3. Remove the salmon fillets from the marinade. Cook it on the grill with skin side facing up for 4 min. 4. Rotate the fillet on the other side and cook it for another 4 min. Flip the salmon fillet and brush it with honey. Cook it for 7 min then serve it warm. 5. Enjoy

Classic Grilled Teriyaki Salmon

45

TASTY TERIYAKI

Beef Meatballs

Prep Time: 10 m Total Time: 35 m Servings per Recipe: 4 Calories 174.8 Fat 11.3g Cholesterol 51.4mg Sodium 510.6mg Carbohydrates 2.2g Protein 14.8g

Ingredients

1 lb ground beef 1/4 C. teriyaki sauce 2 green onions, chopped 1/2 tsp grated gingerroot (optional)

garlic salt

Directions 1. Before you do anything preheat the oven to 350 F. 2. Get a large mixing bowl: Combine in it all the ingredients. Mix them well. Shape the mix into 1 inch meatballs. 3. Place the meatballs on a lined baking sheet. Cook them in the oven for 28 min. Serve them warm. 4. Enjoy.

46

Tasty Teriyaki Beef Meatballs

Herbed Teriyaki

Potato Quarters

Prep Time: 10 mins Total Time: 26 mins Servings per Recipe: 5 Calories 129.9 Fat 2.4g Cholesterol 6.1mg Sodium 166.5mg Carbohydrates 24.7g Protein 3.0g

Ingredients

1 1/2 lbs red skinned new potatoes ( tiny sized, about 10) 1 tbsp butter or 1 tbsp margarine, cut into pieces 1 tbsp bottled teriyaki sauce 1/4 tsp garlic salt, to taste 1/4 tsp italian seasoning, crushed

1 dash black pepper, to taste 1 dash cayenne pepper, to taste 1 tsp fresh rosemary, minced (optional) sour cream, to garnish (optional)

Directions 1. Clean the potatoes and slice them into quarters. Place it in a microwave proof pan. 2. Add to it the remaining ingredients except for the rosemary and mix them. Put on the lid and microwave them for 17 min on high or until the potatoes becomes soft. 3. Stir in the rosemary then serve your potato casserole warm. 4. Enjoy. 

Herbed Teriyaki Potato Quarters

47

ITALIAN CHICKEN

Breast Teriyaki with Cashew Rice

Prep Time: 10 m Total Time: 20 m Servings per Recipe: 4 Calories 659.9 Fat 30.8g 47 Cholesterol 72.6mg Sodium 3312.8mg Carbohydrates 64.0g Protein 32.4g

Ingredients

1 C. teriyaki sauce 3/4 C. pineapple juice 1/2 C. brown sugar 1/2 C. vinegar 1 tsp garlic powder 1/4 C. Worcestershire sauce 1/2 C. Italian salad dressing

1 -1 1/2 lb boneless chicken breast cooked rice ( 4 servings) 1 (4 oz) cans crushed pineapple 3/4 C. cashew pieces various cooked vegetables, your choice

Directions 1. Place a medium saucepan over medium heat: Stir in it the teriyaki sauce with brown sugar, vinegar, pineapple juice, Worcestershire sauce, Italian salad dressing and garlic powder. 2. Cook them until they start boiling to make the marinade. 3. Get a large zip lock bag: Pour in it half of the marinade with the chicken breasts. Seal the bag and shake it to coat. Place it in the fridge for an overnight. 4. Before you do anything preheat the grill and grease it. 5. Cook the rice according to the directions on the package. 6. Drain the chicken and grill the chicken breasts for 8 to 10 min on each side. 7. Get a large mixing bowl: Toss the pineapple with 3/4 C. of cashews and rice. 8. Pour the reserved half of the marinade in a small saucepan. Heat for 5 min. 9. Serve your grilled chicken with the pineapple rice and teriyaki sauce. 10. Enjoy.  

48

Italian Chicken Breast Teriyaki with Cashew Rice

Glazed and Grilled

Teriyaki Swordfish

Prep Time: 15 mins Total Time: 3 hr 15 mins Servings per Recipe: 4 Calories 304.9 Fat 13.8g Cholesterol 66.3mg Sodium 1533.6mg Carbohydrates 7.3g Protein 36.0g

Ingredients

2 tbsp canola oil 1/4 C. chopped white onion 2 -3 minced garlic cloves 1 1/2 tsp grated fresh ginger 1/2 C. teriyaki sauce

1/4 honey 4 (6 oz) center cut swordfish steaks

Directions 1. Place a saucepan over medium heat. Heat the oil in it. Cook in it the onion, garlic and ginger for 4 min. 2. Stir in the honey with teriyaki sauce. Cook them until they start boiling while stirring all the time. Lower the heat and cook them for 3 min. 3. Place the sauce aside to lose heat. Reserve 1/4 of the sauce. 4. Get a large zip lock bag: Place in it the remaining sauce with swordfish steaks. Seal the bag and shake it to coat. Place it in the fridge for 2 h 30. 5. Before you do anything preheat the grill for 6 min and grease it. 6. Drain the swordfish from the sauce. Cook the swordfish steaks in the grill for 5 min on each side. 7. Remove the steaks from the grill and spray them with a cooking spray. Wipe the grill clean. 8. Cook the swordfish for 4 min on each side with basting them with the reserved sauce. Serve your swordfish steaks warm. 9. Enjoy.

Glazed and Grilled Teriyaki Swordfish

49

APPLE MAHI MAHI

Teriyaki With Fruity Jalapeno Salsa

Prep Time: 45 m Total Time: 55 m Servings per Recipe: 4 Calories 324.5 Fat 8.4g Cholesterol 8.4g Sodium 148.9mg Carbohydrates 1297.8mg Protein 17.4g

Ingredients

Salsa: 1 large ripe mango 1/4 C. finely chopped red onion 1 tbsp vegetable oil 1 tbsp fresh lime juice 1 tbsp finely chopped of fresh mint 1 tsp minced jalapeno pepper, with seeds 1/4 tsp kosher salt Marinade: 1/4 C. soy sauce

1/4 C. apple cider 1 tbsp vegetable oil 1 tbsp light brown sugar 1 tsp grated fresh ginger 1 tsp minced garlic 4 mahi mahi fillets, about 6 oz. each and 1 inch thick vegetable oil

Directions 1. To make the salsa: 2. Peel the mango and cut it into 1/4 inch dices. 3. Get a serving bowl: Toss it in the mango dices with the rest of the ingredients. Place it in the fridge until ready to serve. 4. To make the mahi mahi fillets: 5. Get a small bowl: Mix in it the soy sauce, cider, vegetable oil, light brown sugar, fresh ginger, and minced garlic to make the marinade. 6. Get a large zip lock bag: Place in it the mahi mahi fillets and marinade. Seal it and shake it to coat. Place it in the fridge for 28 min. 7. Before you do anything preheat the grill and grease it. 8. Drain the mahi mahi fillet. Spray them on both sides with a cooking spray. Cook them in the grill for 4 to 6 min on each side. 9. Serve your teriyaki mahi mahi fillets with the jalapeno salsa. 10. Enjoy. 50

Apple Mahi Mahi Teriyaki With Fruity Jalapeno Salsa

Glazed and Grilled

Teriyaki Swordfish

Prep Time: 15 mins Total Time: 3 hr 15 mins Servings per Recipe: 4 Calories 304.9 Fat 13.8g Cholesterol 66.3mg Sodium 1533.6mg Carbohydrates 7.3g Protein 36.0g

Ingredients

2 tbsp canola oil 1/4 C. chopped white onion 2 -3 minced garlic cloves 1 1/2 tsp grated fresh ginger

1/2 C. teriyaki sauce 1/4 honey 4 (6 oz) center cut swordfish steaks

Directions 1. Place a saucepan over medium heat. Heat the oil in it. Cook in it the onion, garlic and ginger for 4 min. 2. Stir in the honey with teriyaki sauce. Cook them until they start boiling while stirring all the time. Lower the heat and cook them for 3 min. 3. Place the sauce aside to lose heat. Reserve 1/4 of the sauce. 4. Get a large zip lock bag: Place in it the remaining sauce with swordfish steaks. Seal the bag and shake it to coat. Place it in the fridge for 2 h 30. 5. Before you do anything preheat the grill for 6 min and grease it. 6. Drain the swordfish from the sauce. Cook the swordfish steaks in the grill for 5 min on each side. 7. Remove the steaks from the grill and spray them with a cooking spray. Wipe the grill clean. 8. Cook the swordfish for 4 min on each side with basting them with the reserved sauce. Serve your swordfish steaks warm. 9. Enjoy.

Glazed and Grilled Teriyaki Swordfish

51

CHINESE

Teriyaki Meat

Prep Time: 15 m Total Time: 25 m Servings per Recipe: 10 Calories 980.7 Fat 96.5g Cholesterol 134.8mg Sodium 995.8mg Carbohydrates 12.3g Protein 12.4g

Ingredients

3 -4 lbs beef or 3 -4 lbs chicken Sauce: 2/3 C. soy sauce 1/2 C. sugar 2 tbsp broth 3 garlic cloves, minced

1 inch piece ginger, crushed 3 green onions 1 tsp Chinese five spice powder

Directions 1. Get a large zip lock bag: Combine in it all the ingredients. Seal the bag and shake it to coat. Place it in the fridge for 5 h to an overnight. 2. Before you do anything preheat the oven to 325 F. 3. Pour the mix into a roasting casserole dish. Cook it in the oven for 1 h 10 min. Serve your meat casserole warm. 4. Enjoy.

52

Chinese Teriyaki Meat

Healthy Juicy

Teriyaki Tuna Steaks

Prep Time: 2 hr Total Time: 2 hr 12 mins Servings per Recipe: 4 Calories 179.4 Fat 10.1g Cholesterol 0.0mg Sodium 1011.1mg Carbohydrates 14.2g Protein 2.1g

Ingredients

1/4 C. soy sauce 3 tbsp brown sugar 3 tbsp olive oil 2 tbsp white vinegar 2 tbsp chicken broth 2 tbsp unsweetened pineapple juice 3 cloves garlic, minced

1 tsp ground ginger 1/8 tsp black pepper 4 tuna steaks ( about 6 oz. each)

Directions 1. Get a large mixing bowl: Mix in it all the ingredients except for the tuna steaks to make the marinade. 2. Get a large zip lock bag: Place in it the tuna steaks with marinade. Seal it and shake it to coat. Place it in the fridge for 1 h 20 min. 3. Before you do anything preheat the grill and grease it. 4. Remove the tuna steaks from the marinade and grill them for 7 min on each side while basting them with the marinade. 5. Serve your steaks warm. 6. Enjoy.

Healthy Juicy Teriyaki Tuna Steaks

53

CHICKEN

Kabobs II

Prep Time: 1 hr 30 mins Total Time: 2 hr Servings per Recipe: 24 Calories 93.7 Fat 5.0g Cholesterol 31.4mg Sodium 717.1mg Carbohydrates 3.0g Protein 8.5g

Ingredients

2 lbs boneless skinless chicken thighs 1 tbsp sesame seeds, toasted MARINADE 15 oz teriyaki sauce 6 tbsp sesame oil 1/4 tsp minced garlic

1 lemon, juice of 1 tbsp Splenda granular ( sugar substitute)

Directions 1. Place some bamboo skewers in some water to some for at least 1 h 10 min. 2. Get a large mixing bowl: Combine in it all the marinade ingredients and whisk them well. 3. Cut the chicken thighs into stripes and dip them into the marinade. Cover the bowl with a piece of foil and place it in the fridge for 1 h 30 min. 4. Before you do anything preheat the oven to 375 F. 5. Thread each chicken thigh strip into a bamboo skewer. Lay them on a lined up baking sheet. Cook them in the oven for 32 min. 6. Sprinkle the sesame seeds over the skewers. Serve them warm. 7. Enjoy. 

54

Chicken Kabobs II

Tilapia Fillets

with Teriyaki Sauce

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 5 Calories 245.6 Fat 4.8g Cholesterol 62.5mg Sodium 1680.0mg Carbohydrates 23.3g Protein 28.1g

Ingredients

1 tbsp oil 5 tilapia fillets 1/2 C. brown sugar 1/4 C. seasoned apple cider vinegar 1/2 C. soy sauce

1 tsp fresh ginger, grated 1/2 tsp garlic, minced

Directions 1. Place a large skillet over medium heat. Add the oil and heat it. Lay in it the tilapia Fillets. 2. Get a mixing bowl: Mix in it the remaining ingredients to make the sauce. Pour the sauce all over the tilapia. Cook them until the fish is done and sauce is thick. 3. Serve your tilapia fillets with teriyaki sauce warm. 4. Enjoy.

Tilapia Fillets with Teriyaki Sauce

55

GLAZED

Salmon Fillets with Orzo

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 849.7 Fat 31.3g Cholesterol 153.6mg Sodium 3001.4mg Carbohydrates 55.8g Protein 81.8g

Ingredients

4 salmon fillets ( 2 lbs total) 1 oz canola oil 1 oz soy sauce 8 oz teriyaki sauce 8 oz orzo pasta, precooked 2 garlic cloves, minced

2 tbsp olive oil, combined with garlic 1/2 C. red bell pepper, diced 1/3 C. parmesan cheese 8 oz spinach, julienned

Directions 1. Before you do anything preheat the grill and grease it. 2. Coat the salmon fillets with soy sauce and brush them with the oil. Cook them in the grill for 4 min on each side. 3. Brush the salmon fillets with 2 oz of teriyaki glaze. Cook them for 3 min on each side. 4. Cook the orzo according to the directions on the package. 5. Place a large skillet over medium heat. Heat the oil in it. Add the garlic with peppers and orzo. Cook them for 2 min. 6. Stir in the cheese until it melts. Turn off the heat and add the spinach. Stir them several times until the spinach wilts. 7. Serve your orzo with the glazed salmon fillets and the remaining teriyaki sauce. 8. Enjoy.

56

Glazed Salmon Fillets with Orzo

Nutty

Teriyaki Burgers

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 402.7 Fat 11.1g Cholesterol 93.0mg Sodium 31740.4mg Carbohydrates 62.8g Protein 213.5g

Ingredients

1/2 tbsp peanut oil 1/2 C. onion (purple) 1 C. zucchini 1/2 C. red bell pepper 2 eggs 1/2 tsp ginger (ground) 1/2 tsp cumin

1/4 C. soy sauce 1/4 C. teriyaki sauce 1/4 C. walnut pieces 1 1/2 C. brown rice (cooked)

Directions 1. Before you do anything heat the oven on 350 F. 2. Chop the bell pepper with zucchini until they become fine. Mince the onion. 3. Place a large skillet on medium heat. Add the oil and heat it. Stir in the onion and cook it for 6 min. 4. Stir in the chopped zucchini with bell pepper to the onion. Cook them for 16 min while stirring occasionally. Turn off the heat and allow the mix to lose heat. 5. Get a mixing bowl: Add the eggs and beat them. Stir in the onion mix with ginger, cumin, soy sauce, teriyaki sauce, walnuts and cooked rice. Mix them well. Shape the mix into 4 burgers. 6. Place the burgers on the baking pan. Cook them in the oven for 8 min on each side. 7. Assemble your burgers with your favorite toppings. Serve them right away. 8. Enjoy.

Nutty Teriyaki Burgers

57

KIMCHEE

Squats

Prep Time: 25 mins Total Time: 4 hrs 25 mins Servings per Recipe: 6 Calories 36 kcal Carbohydrates 6.8 g Cholesterol 0 mg Fat 0.5 g Protein 2.6 g Sodium 1796 mg

Ingredients two lbs. chopped Chinese cabbage one tbsp. salt two tbsps. chopped green onion one clove garlic, crushed one tbsp. chili powder two tsps. minced fresh ginger root

half cup light soy sauce half cup white vinegar two tsps. white sugar one dash sesame oil

Directions 1. Let cabbage sit for 4 hours after adding some salt and massage it with your hands until you find that it is soft. 2. Now drain all the liquid and add green onion, soy sauce, sugar, ginger, garlic and chili powder into this cabbage. 3. Refrigerate for about 24 hours in a jar before serving.

58

Kimchee Squats

Carrot

Salad

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 119 kcal Carbohydrates 8.9 g Cholesterol 0 mg Fat 9.3 g Protein 0.8 g Sodium 767 mg

Ingredients one lb. carrots, peeled and julienned (preferably with a mandolin) three cloves garlic, minced 1/4 cup vinegar one tbsp. white sugar two half tsps. salt 1/three cup vegetable oil

half onion, minced one tsp. ground coriander half tsp. cayenne pepper

Directions 1. Add garlic over carrots in a bowl and separately mix vinegar, sugar, and salt thoroughly. 2. Cook onions in hot oil for about 5 minutes and add coriander and cayenne pepper before adding everything to the carrot mixture. 3. Also add vinegar dressing over the mixture and refrigerate in a sealed dish for about 24 hours while tossing it several times.

Carrot Salad

59

SPICY

Red Pepper Cucumbers

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 1092 kcal Carbohydrates 57.5 g Cholesterol 155 mg Fat 78.6 g Protein 39.1 g Sodium 2501 mg

Ingredients one tsp. vegetable oil two tbsps. sesame seeds two tbsps. kochujang (Korean hot sauce) 1/4 cup white vinegar one tbsp. sesame oil

1 green onion, chopped one cucumber, halved, seeded and thinly sliced

Directions 1. Place sesame seeds in a large bowl after cooking in hot vegetable oil for about three minutes and add kochujang, green onion and sesame oil into the sesame seeds. 2. Now add cucumber and mix well. 3. Serve.

60

Spicy Red Pepper Cucumbers

Salad

with Sesame Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 80 kcal Carbohydrates 6.1 g Cholesterol 0 mg Fat 5.9 g Protein 2g Sodium 740 mg

Ingredients one head red leaf lettuce 4 green onions (white part only) 1/4 cup soy sauce 5 tbsps. water two tsps. white sugar 1/4 cup distilled white vinegar

two tbsps. sesame oil one tbsp. red pepper flakes

Directions 1. Place lettuce leaves into a bowl after washing and cutting. 2. Now add the sliced white portion of your sliced green onions into the bowl containing the lettuce leaves. 3. In a separate bowl mix soy sauce, white sugar, vinegar, sesame oil, water, and red pepper flakes and pour this mixture over the bowl containing lettuce leaves and green onions. 4. Serve.

Salad with Sesame Dressing

61

KOREAN

Cucumber Salad

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 117 kcal Carbohydrates 15.8 g Cholesterol 0 mg Fat 6.1 g Protein 2.1 g Sodium 1332 mg

Ingredients three lbs. seedless cucumber, sliced paper-thin one half tbsps. sea salt half cup rice vinegar one tbsp. apple cider two tbsps. sesame oil two tbsps. honey two tbsps. freshly squeezed lemon juice 1 green onion, sliced

one tbsp. toasted sesame seeds two walnut halves, finely chopped(optional) one clove garlic, minced one half tsps. Korean red pepper powder freshly ground black pepper to taste

Directions 1. Drain liquid from cucumbers after putting some sea salt by letting it stand for about 15 minutes and wrapping it in a paper towel to get more water out of it. 2. Now combine rice vinegar, apple cider, honey, green onion, sesame seeds, lemon juice, walnuts, garlic, sesame oil, Korean red pepper powder and ground black pepper in a medium sized bowl. 3. In this mixture, add cucumbers and refrigerate for at least 30 minutes after wrapping with plastic paper.

62

Korean Cucumber Salad

Kimchee

Jun (Kimchee Pancakes)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 199 kcal Carbohydrates 26.5 g Cholesterol 93 mg Fat 7.1 g Protein 7.4 g Sodium 513 mg

Ingredients one cup kimchi, drained and chopped half cup reserved juice from kimchi one cup all-purpose flour two eggs 1 green onion, chopped one tbsp. vegetable oil salt to taste

one tbsp. rice vinegar one tbsp. soy sauce half tsp. sesame oil half tsp. Korean chili pepper flakes (optional) half tsp. toasted sesame seeds (optional)

Directions 1. Combine kimchi, flour, eggs, kimchi juice and green onion in a medium sized bowl. 2. Cook pancakes made from ¼ cup of batter in hot vegetable oil for about 5 minutes each side. 3. Now combine rice vinegar, sesame oil, chili pepper flakes, soy sauce and toasted sesame seeds in a bowl and serve this with pancakes.

Kimchee Jun

63

JAP CHAE

(Glass Noodles)

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 363 kcal Carbohydrates 65.2 g Cholesterol 0 mg Fat 10.7 g Protein 1.9 g Sodium 1073 mg

Ingredients one pkg. (8 serving size) sweet potato vermicelli half cup reduced-sodium soy sauce 1/4 cup brown sugar half cup boiling water

three tbsps. vegetable oil one tsp. toasted sesame seeds

Directions 1. Cover the vermicelli with hot water after cutting it into small pieces for 10 minutes and add a mixture of soy sauce, boiling water, and brown sugar into it. 2. Cook this mixture in hot oil for about 5 minutes and just before serving, add noodles over it.

64

Jap Chae

Kongnamool

(Soybean Sprouts)

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients one lb. soybean sprouts two tbsps. soy sauce 1/4 cup sesame oil two tbsps. Korean chili powder one half tsps. garlic, minced two tsps. sesame seeds 1/4 cup chopped green onion

two tsps. apple cider vinegar, or to taste

Directions 1. Cook bean sprouts in salty boiling water for about 15 seconds and drain the water. 2. Put sprouts in ice cold water for about three minutes to stop the cooking process and when these bean sprouts are cold, set them aside. 3. Now combine soy sauce, sesame seeds, sesame oil and chili powder in a medium sized bowl and add bean sprouts to it. 4. Now add some green onion and apple cider vinegar before refrigerating for some time. 5. Serve

Kongnamool

65

ZUCCHINI

In Korea

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 1092 kcal Carbohydrates 57.5 g Cholesterol 155 mg Fat 78.6 g Protein 39.1 g Sodium 2501 mg

Ingredients 5 medium zucchini, sliced one bunch green onions, sliced 1/4 cup white vinegar half cup soy sauce 1/4 cup water two tbsps. sugar

two tbsps. sesame oil ground black pepper to taste

Directions 1. Mix zucchini, vinegar, soy sauce, water, sugar, green onions and sesame oil in a saucepan before adding pepper and cooking for about 20 minutes to get the zucchini tender.

66

Zucchini In Korea

Korean

BBQ Short Ribs Gal-Bi (Korean Ribs)

Prep Time: 15 mins Total Time: 7 hrs 25 mins Servings per Recipe: 5 Calories 710 kcal Fat 55.5 g Carbohydrates 23.2g Protein 28.8 g Cholesterol 112 mg Sodium 2231 mg

Ingredients 3/4 C. soy sauce 3/4 C. water 3 tbsps white vinegar 1/4 C. dark brown sugar 2 tbsps white sugar 1 tbsp black pepper 2 tbsps sesame oil

1/4 C. minced garlic 1/2 large onion, minced 3 lbs Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions 1. Get a bowl, combine: vinegar, water, soy sauce, onion, brown sugar, garlic, regular sugar, sesame oil, and regular pepper. 2. Add your ribs to this mix and cover the bowl with some plastic. 3. Place the contents in the fridge overnight. 4. Now grill the ribs for 6 mins per side on an oiled grate. 5. Enjoy.

Korean BBQ Short Ribs

67

RED PEPPER

Potatoes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 198 kcal Carbohydrates 32.3 g Cholesterol 0 mg Fat 6.2 g Protein 4.6 Sodium 352 mg

Ingredients one half tbsps. soy sauce one pinch cayenne pepper, or to taste one half tbsps. vegetable oil three potatoes, cut into bite sized pieces 4 green onions, chopped

one large red bell pepper, chopped two tsps. sesame seeds

Directions 1. Mix cayenne pepper and soy sauce in a bowl and cook potatoes over hot vegetable oil for about 5 minutes or until golden. 2. Continue to cook for another minute after adding onion bell pepper and sesame seeds. 3. Add soy sauce mixture and cook for another 3 minutes.

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Red Pepper Potatoes

Crab Cakes In Korea

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 254 kcal Carbohydrates 9.6 g Cholesterol 75 mg Fat 17.4 g Protein 14.5 g Sodium 620 mg

Ingredients 1/4 cup mayonnaise two tbsps. chopped fresh cilantro one tbsp. chopped fresh ginger two tsps. Asian fish sauce (nuoc mam or nam pla) one (6 ounce) can crabmeat - drained, flaked and cartilage removed

three ounces chopped shrimp one half cups fresh breadcrumbs, made from crustless French bread salt and pepper to taste one half tbsps. peanut oil

Directions 1. Combine crab, shrimp, bread crumbs, fresh ginger, mayonnaise, fish sauce and cilantro together in a bowl before adding salt and pepper. 2. Take one fourth of a cup of this mixture and place in a bowl containing the remaining bread crumbs, and make a patty out of it. 3. Do the same for the rest of the crab mixture. 4. Now fry your patties in in hot oil over medium heat for about 5 minutes each side. 5. Serve

Crab Cakes In Korea

69

FIDDLEHEADS

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 3 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients three cups fresh fiddlehead ferns, ends trimmed three tbsps. unfiltered extra-virgin olive oil one clove garlic, minced half tsp. sea salt

half tsp. black pepper one tbsp. fresh lemon juice

Directions 1. Cook fiddlehead ferns in salty boiling water for about 10 minutes and drain the water. 2. Add pepper, and garlic in some hot olive oil along with the ferns for about 5 minutes and remove everything from the heat and add lemon juice before serving.

70

Fiddleheads

Corn

and Cashew Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 3 Calories 270 kcal Carbohydrates 28.6 g Cholesterol 0 mg Fat 16.5 g Protein 7.8 g Sodium 367 mg

Ingredients two cups corn kernels, thawed if frozen one cup cashews one tsp. lemon juice, or more to taste 1/4 tsp. salt

1/4 tsp. onion powder 1/4 tsp. garlic powder

Directions 1. Place everything mentioned in a blender and blend it for about one minute. 2. Serve with rice.

Corn and Cashew Hummus

71

TOASTI

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 431 kcal Carbohydrates 30.9 g Cholesterol 247 mg Fat 29.8 g Protein 11.2 g Sodium 751 mg

Ingredients half cup shredded cabbage half carrot, shredded one egg half tsp. soy sauce

two tbsps. butter two slices bread, toasted

Directions 1. Add egg and soy sauce into a mixture of cabbage and carrot, and mix thoroughly. 2. Cook the patty made from this vegetable mixture in hot butter for about three minutes each side. 3. Serve by placing contents between two slices of bread.

72

Toasti

Banana

Waffles

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 241 kcal Carbohydrates 47.3 g Cholesterol 50 mg Fat 2.5 g Protein 8.3 g Sodium 606 mg

Ingredients one 1/4 cups all-purpose flour three tsps. baking powder half tsp. salt one pinch ground allspice one cup 2% milk

one egg two ripe bananas, sliced

Directions 1. Combine allspice, baking powder, flour and salt and add milk and eggs. 2. Pour two tbsps. of batter over preheated waffle iron after spraying the iron with nonstick cooking spray. 3. Now place two slices of banana on the mixture pour another two tsps. of batter over these slices of banana. 4. Cook for about three minutes or until golden brown. 5. Serve.

Banana Waffles

73

EGGS

Kimchi

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 208 kcal Carbohydrates 3.5 g Cholesterol 186 mg Fat 18.8 g Protein 7.5 g Sodium 568 mg

Ingredients two tbsps. vegetable oil one cup kimchi, or to taste two large eggs, beaten

Directions 1. Cook kimchi in hot oil over medium heat for about two minutes and add eggs, and cook for another three minutes to get the eggs tender. 2. Serve.

74

Eggs Kimchi

Seaweed Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 65 kcal Carbohydrates 1g Cholesterol 17 mg Fat 3.7 g Protein 6.8 g Sodium 940 mg

Ingredients one (one ounce) package dried brown seaweed 1/4 lb. beef top sirloin, minced two tsps. sesame oil one half tbsps. soy sauce

one tsp. salt, or to taste 6 cups water one tsp. minced garlic

Directions 1. Cover seaweed with water to get them soft and cut them into two inch pieces. 2. Cook beef, half tbsp. of soy sauce and some salt for about one minute in a saucepan over medium heat. 3. Now add seaweed and the remaining soy sauce and cook for another minute while stirring continuously. 4. Bring to boil after adding two cups of water and add garlic and the remaining water. 5. Cook this for 20 minutes and add salt before serving.

Seaweed Soup

75

KIMCHEE JIGEH

(Stew)

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 303 kcal Carbohydrates 10.6 g Cholesterol 59 mg Fat 24.1 g Protein 13.7 g Sodium 2064 mg

Ingredients 6 cups water three cups napa cabbage Kim Chee, brine reserved two cups cubed fully cooked luncheon meat (e.g. turkey Spam)

three tbsps. chili powder salt, to taste ground black pepper, to taste

Directions 1. Take a large saucepan and combine water, kim chee, spam, pepper, chili powder, kim chee brine and salt. 2. Bring this mixture to boil and cook for about 20 minutes. 3. Serve.

76

Kimchee Jigeh

Miso

(Bean Curd Soup)

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 158 kcal Carbohydrates 21.6 g Cholesterol 0 mg Fat 4.1 g Protein 9.1 g Sodium 641 mg

Ingredients three half cups water three tbsps. denjang (Korean bean curd paste) one tbsp. garlic paste half tbsp. dashi granules half tbsp. gochujang (Korean hot pepper paste) one zucchini, cubed

one potato, peeled and cubed 1/4 lb. fresh mushrooms, quartered one onion, chopped one (1two ounce) package soft tofu, sliced

Directions 1. Combine water, denjang, garlic paste, dashi and gochujang in saucepan over medium heat and let it boil for two minutes. 2. Now add zucchini, potato, onions and mushrooms, and cook for another 7 minutes. 3. Now add tofu and cook until tender.

Miso

77

DOENJANG CHIGAE

(Bean Tofu Soup)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 59 kcal Carbohydrates 5g Cholesterol 0 mg Fat 2.7 g Protein 4.9 g Sodium 378 mg

Ingredients three cups vegetable stock three cups water two cloves garlic, coarsely chopped two tbsps. Korean soy bean paste (doenjang) 4 green onions, chopped one zucchini, halved and cut into 1/2inch slices

half (16 ounce) package firm tofu, drained and cubed one jalapeno pepper, sliced

Directions 1. Add garlic and soy bean paste into boiled vegetable stock stirring regularly to dissolve. 2. Now add green onion, tofu, jalapeno and zucchini, and cook for 15 minutes at low heat. 3. Serve.

78

Doenjang Chigae

Pine Nut

Prep Time: 10 mins

Rice Soup

Total Time: 20 mins Servings per Recipe: 6 Calories 275 kcal Carbohydrates 37 g Cholesterol 0 mg Fat 12.5 g Protein 7.8 g Sodium 2 mg

Ingredients one cup pine nuts two cups cooked long-grain white rice 6 cups water one tbsp. pine nuts one cup dates, pitted and chopped

half tsp. white sugar salt to taste

Directions 1. 2. 3. 4. 5.

Blend rice, one cup pine nuts, and 2 glass of water in a blender. Add 4 cups of water and this pine nut mixture into saucepan, and bring it to boil. Cook for 10 minutes at low heat while stirring regularly to prevent it from burning. Garnish with sliced dates and more pine nuts. Serve.

Pine Nut Rice Soup

79

SHRIMP

Rice Soup

Prep Time: 2 hrs Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 586 kcal Carbohydrates 99.6 g Cholesterol 128 mg Fat 6.8 g Protein 25.9 g Sodium 131 mg

Ingredients two cups white rice 9 ounces shelled and deveined shrimp one tbsp. sesame oil one tbsp. apple cider 12 cups water

salt to taste

Directions 1. Let the rice stand for about two hours after rinsing it. 2. Fry shrimp and apple cider in hot oil in a saucepan over medium heat and add rice cook for one minute. 3. Pour some water into the saucepan and when the mixture is thick, turn the heat down to low and cook for another 10-15 minutes. 4. Serve.

80

Shrimp Rice Soup

Seaweed Soup II

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients one ounce dried wakame (brown) seaweed two tsps. sesame oil half cup extra-lean ground beef one tsp. salt, or to taste

one half tbsps. soy sauce one tsp. minced garlic 7 cups water

Directions 1. Let the seaweed stand in water for about 15 minutes to get soft, drain the water, and cut it into two inch pieces. 2. Cook beef, 1/3 cup soy sauce and add some salt in hot oil in a saucepan over medium heat for about 4 minutes and add seaweed and the soy sauce that is left. 3. Cook for another minute and add garlic and some water. 4. Bring water to boil and lower the heat down to low and cook for another 15 minutes. 5. Serve.

Seaweed Soup II

81

STEAK

In Korea

Prep Time: 20 mins Total Time: 12 hrs 30 mins Servings per Recipe: 6 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients two lbs. thinly sliced Scotch fillet (chuck eye steaks) half cup soy sauce 5 tbsps. white sugar two half tbsps. sesame seeds

two tbsps. sesame oil three shallots, thinly sliced two cloves garlic, crushed 5 tbsps. white vinegar

Directions 1. Combine soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and white vinegar in a bowl before adding meat and mixing it thoroughly. 2. Refrigerate for about 18 hours and fry this meat over hot oil for 10 minutes. 3. Serve this meat with fried rice or salad.

82

Steak In Korea

Bulgogi

(Korean Flank Steak)

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 232 kcal Fat 13.2 g Carbohydrates 12.4g Protein 16.2 g Cholesterol 27 mg Sodium 1157 mg

Ingredients 1 lb flank steak, thinly sliced 5 tbsps soy sauce 2 1/2 tbsps white sugar 1/4 C. diced green onion 2 tbsps minced garlic

2 tbsps sesame seeds 2 tbsps sesame oil 1/2 tsp ground black pepper

Directions 1. Get a bowl, mix: black pepper, soy sauce, sesame oil, sugar, sesame seeds, garlic, and green onions. 2. Add in your beef and place a covering of plastic around the bowl. 3. Now place everything in the fridge for 60 mins. 4. Grill your beef for 3 mins per side on an oiled grate. 5. Enjoy.

Bulgogi

83

KOREAN

Marinade

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 48 Calories 20 kcal Fat 0.1 g Carbohydrates < 4.9g Protein 0.3 g Cholesterol < 0 mg Sodium 304 mg

Ingredients 1 C. white sugar 1 C. soy sauce 1 C. water 1 tsp onion powder 1 tsp ground ginger

1 tbsp lemon juice (optional) 4 tsps hot chili paste (optional)

Directions 1. 2. 3. 4. 5.

84

Get the following boiling in a big pot: ginger, sugar, onion powder, soy sauce, and water. Once it is all boiling set the heat to low and let the contents gently cook for 7 mins. Shut the heat and stir in the lemon juice and chili paste. Then add in your chicken and let it sit in the mix for at least 5 hrs before cooking. NOTE: Your chicken can be grilled for the best tastes, or stir fried with medium heat.

Korean Marinade

Tak Toritang

(Potato and Chicken)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 447 kcal Fat 14.1 g Carbohydrates 54.7g Protein 25.7 g Cholesterol 60 mg Sodium 1994 mg

Ingredients 2 1/2 lbs chicken drumettes 2 large potatoes, cut into large chunks 2 carrots, cut into 2 inch pieces 1 large onion, cut into 8 pieces 4 cloves garlic, crushed

1/4 C. water 1/2 C. soy sauce 2 tbsps white sugar 3 tbsps hot pepper paste

Directions 1. Get the following boiling in a big pot: hot pepper paste, potatoes, sugar, carrots, soy sauce, water, onions, and garlic. 2. Once it is all boiling set the heat to its lowest level and cook the mix for 50 mins. 3. At this point the liquid should be thick. 4. Enjoy.

Tak Toritang

85

PUL-KOGI

(Beef BBQ II)

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 4 Calories 276 kcal Fat 14.9 g Carbohydrates 13.8g Protein 20.6 g Cholesterol 60 mg Sodium 947 mg

Ingredients 1 lb beef top sirloin, thinly sliced 6 cloves garlic, minced 1/2 pear - peeled, cored, and minced 2 green onions, thinly sliced 4 tbsps soy sauce 2 tbsps white sugar 1 tbsp sesame oil

1 tbsp apple cider 1 tbsp sesame seeds 1 tsp minced fresh ginger freshly ground black pepper to taste (optional)

Directions 1. Get a bowl, combine: black pepper, garlic, ginger, pears, sesame seeds, green onions, soy sauce, apple cider, sesame oil, and sugar. 2. Add in your beef and stir. 3. Place a covering of plastic on the bowl and place everything in the fridge for 4 hrs. 4. Grab a broiler pan and coat it with oil. 5. Now cook your beef under the broiler for 7 mins. 6. Enjoy.

86

Pul-Kogi

Korean

Teriyaki

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 5 Calories 388 kcal Fat 11.9 g Carbohydrates 41.5g Protein 27.7 g Cholesterol 67 mg Sodium 785 mg

Ingredients 1/4 C. soy sauce 1 C. water 1/3 C. maple syrup 3 tbsps dark sesame oil 2 cloves garlic, crushed 1 tbsp minced fresh ginger root 2 tsps ground black pepper

5 skinless, boneless chicken breast halves 1 C. brown rice 2 C. water 2 tbsps cornstarch

Directions 1. Get a bowl, combine: pepper, soy sauce, ginger, 1 C. of water, garlic, maple syrup, and sesame oil. 2. Reserve 1/3 of a C. of the mix and then add in your chicken. 3. Stir the chicken in the marinade and place a covering of plastic around the bowl. 4. Put everything in the fridge for 3 hrs. 5. Get your rice and 2 C. of water boiling. 6. Once it is boiling, set the heat to its lowest level, place a lid on the pot, and let the rice cook for 50 mins. 7. Coat a casserole dish with oil and then turn on your oven’s broiler before doing anything else. 8. Put your chicken pieces in the casserole dish and then begin to boil the associated marinade. 9. Add in some cornstarch and stir the mix while it is boiling and continue heating until it is thick. 10. At the same time cook your chicken for 9 mins each side under the broiler and baste the meat with the marinade. 11. Enjoy. Korean Teriyaki

87

BIBIMBAP

(Vegetarian Approved)

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 3 Calories 395 kcal Fat 18.8 g Carbohydrates 45g Protein 13.6 g Cholesterol 196 mg Sodium 1086 mg

Ingredients 2 tbsps sesame oil 1 C. carrot matchsticks 1 C. zucchini matchsticks 1/2 (14 oz.) can bean sprouts, drained 6 oz. canned bamboo shoots, drained 1 (4.5 oz.) can sliced mushrooms, drained 1/8 tsp salt to taste 2 C. cooked and cooled rice

1/3 C. sliced green onions 2 tbsps soy sauce 1/4 tsp ground black pepper 1 tbsp butter 3 eggs 3 tsps sweet red chili sauce, or to taste

Directions 1. Stir fry your zucchini and carrots and in sesame oil for 7 mins then add in: mushrooms, bamboo, and sprouts. 2. Stir fry the mix for 7 more mins then add in some salt and remove the veggies from the pan. 3. Add in: black pepper, rice, soy sauce, and green onions. And get everything hot. 4. Now in another pan fry your eggs in butter. When the yolks are somewhat runny but the egg whites are cooked place the eggs to the side. This should take about 3 mins of frying. 5. Layer an egg on some rice. 6. Add the veggies on top of the egg and some red chili sauce over everything. 7. Enjoy.

88

Bibimbap

Bulgogi II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 269 kcal Fat 11.6 g Carbohydrates 13.2g Protein 27.5 g Cholesterol 69 mg Sodium 1230 mg

Ingredients 1/4 C. diced onion 5 tbsps soy sauce 2 1/2 tbsps brown sugar 2 tbsps minced garlic 2 tbsps sesame oil 1 tbsp sesame seeds 1/2 tsp cayenne

salt and ground black pepper to taste 1 lb skinless, boneless chicken breasts, cut into thin strips

Directions 1. Get a bowl, combine: black pepper, onions, salt, brown sugar, soy sauce, cayenne, garlic, sesame seeds, and sesame oils. 2. Add in your chicken to the mix and stir the mix before pouring everything in a wok. 3. Stir fry the contents until your chicken is fully done for about 17 mins. 4. Enjoy.

Bulgogi II

89

CHICKEN

from Korea

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 794 kcal Fat 54.7 g Carbohydrates 6g Protein 65.3 g Cholesterol 1255 mg Sodium 1338 mg

Ingredients 1 (3 lb) whole chicken, meat remove from the bones, slices in the 1/8'' thick square pieces 1/4 C. soy sauce 2 tbsps sesame seeds 1/8 tsp salt 1/8 tsp ground black pepper

1 green onion, minced 1 clove garlic, minced 1 tsp peanut oil 1 tbsp white sugar 1 tsp monosodium glutamate (MSG)

Directions 1. 2. 3. 4.

Combine your cut chicken with some soy sauce in a bowl. Now toast your sesame seeds in a pan. Once they begin to pop place them in a bowl and top the seeds with salt. Now mash the seeds with a big wooden spoon and add in: MSG, pepper, sugar, onions, oil, and garlic. 5. Now combine both bowls and let the chicken sit in the sesame mix for 35 mins. 6. Begin to stir fry your chicken in the same pan for 2 mins before placing a cover on the pot and cooking until the meat is fully done. 7. Enjoy.

90

Chicken from Korea

Korean Style

Vegetables

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 106 kcal Fat 4.9 g Carbohydrates 14g Protein 4g Cholesterol 0 mg Sodium 1225 mg

Ingredients 5 medium zucchini, sliced 1 bunch green onions, sliced 1/4 C. white vinegar 1/2 C. soy sauce 1/4 C. water 2 tbsps sugar

2 tbsps sesame oil ground black pepper to taste

Directions 1. Add the following to a big pot: sesame oil, zucchini, sugar, green onions, water, vinegar, and soy sauce. 2. Add in some black pepper as well. 3. Stir everything, then place a lid on the pot. 4. Let the contents cook with a low level of heat for about 22 mins until the veggies are soft. 5. Enjoy.

Korean Style Vegetables

91

SOON DU BU JIGAE

(Tofu Stew)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 242 kcal Fat 16.5 g Carbohydrates 7g Protein 20 g Cholesterol 99 mg Sodium 415 mg

Ingredients 1 tsp vegetable oil 1 tsp Korean chile powder 2 tbsps ground beef (optional) 1 tbsp Korean soy bean paste (doenjang) 1 C. water salt and pepper to taste

1 (12 oz.) package Korean soon tofu or soft tofu, drained and sliced 1 egg 1 tsp sesame seeds 1 green onion, diced

Directions 1. Stir fry your beef and chili powder in veggie oil until the beef is fully done then add the bean paste and stir. 2. Now add in the water and get everything boiling before adding in some pepper and salt. 3. Once the mix is boiling add in your tofu and cook the contents for 4 mins. 4. Shut the heat and crack your egg into the soup. 5. Stir everything and let the egg poach before adding a garnishing of green onions and sesame seeds. 6. Enjoy.

92

Soon Du Bu Jigae

Chompchae

Deopbap (Tuna and Rice)

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 2 Calories 562 kcal Fat 9g Carbohydrates 87.5g Protein 31.8 g Cholesterol 25 mg Sodium 1507 mg

Ingredients 1 C. uncooked white rice 2 C. water 1 tbsp olive oil 3 cloves garlic, minced 1 (1/2 inch) piece fresh ginger, minced 1/2 onion, coarsely diced 1 C. kim chee 1/2 C. sliced cucumber 1/4 C. sliced carrots

2 tbsps soy sauce 2 tbsps rice vinegar salt and pepper to taste 1 tbsp Korean chili powder, or to taste 1 tbsp water, or as needed 1 (6 oz.) can tuna, drained

Directions 1. Get your rice boiling with 2 C. of water, once it is boiling place a lid on the pot, set the heat to low, and let it cook for 23 mins. 2. Stir fry your onions, ginger, and garlic in olive oil for 7 mins then add in: vinegar, carrots, soy sauce, pepper, salt, chili powder, cucumbers, and kimchee. 3. Cook and add in your tuna, while stirring until everything is hot. 4. Layer the rice with a topping of tuna mix on each plate. 5. Enjoy.

Chompchae Deopbap

93

KALBI JIM

(Korean Ribs II)

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 647 kcal Fat 54.9 g Carbohydrates 14.1g Protein 23.3 g Cholesterol 115 mg Sodium 805 mg

Ingredients 2 lbs beef short ribs, trimmed 1 green onion, diced 2 carrots, peeled and diced 4 cloves garlic, minced 1 (1 inch) piece fresh ginger root, diced 1/2 C. reduced-sodium soy sauce

1/4 C. brown sugar 2 C. water to cover

Directions 1. Cut some incisions into your beef then add them into a pan with: brown sugar, green onions, soy sauce, carrots, ginger, and garlic. 2. Add in some water to cover the contents and get everything boiling. 3. Once it is all boiling set the heat to low and let the contents cook for 60 mins. 4. Remove any excess oils then plate the contents. 5. Enjoy.

94

Kalbi Jim

Korean Burrito

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 597 kcal Fat 29.1 g Carbohydrates 45.6g Protein 38.5 g Cholesterol 97 mg Sodium 1635 mg

Ingredients Meat: 6 cloves garlic, minced 2 tbsps Korean chili paste (gochujang) 1 tbsp soy sauce 2 tsps white sugar 1 tsp sesame oil 2 (10 oz.) cans chicken chunks, drained Everything Else: 4 (10 inch) flour tortillas

2 tbsps vegetable oil 2 tsps butter, softened (optional) 1 C. fresh cilantro leaves 1/2 C. diced kimchi, squeezed dry (optional) 2 tbsps shredded sharp Cheddar cheese 1 tbsp salsa

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: sesame oil, garlic, sugar, soy sauce, and chili paste. Then add the chicken and stir everything. 3. Cover your tortillas with some foil and cook them for 12 mins in the oven. 4. At the same time begin to stir fry your chicken in veggie oil with the marinade. 5. Cook the chicken for about 12 mins as well. 6. Coat each tortilla with half a tsp of butter then add an equal amount of chicken to each. 7. Add the following to each tortilla before folding: salsa, cilantro, cheddar, and kimchi. 8. Shape everything into tacos and serve. 9. Enjoy.

Korean Burrito

95

YAKI MANDU

(Korean Egg Rolls)

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 25 Calories 125 kcal Fat 5.8 g Carbohydrates 12.1g Protein 5.7 g Cholesterol 28 mg Sodium 246 mg

Ingredients 1 lb ground beef 1 1/2 C. vegetable oil for frying 1/2 C. finely diced green onions 1/2 C. finely diced cabbage 1/2 C. finely diced carrot 1/2 C. minced garlic 4 tsps sesame oil, divided 1 tbsp toasted sesame seeds 1/2 tsp monosodium glutamate (such as Ac'cent(R))

salt and ground black pepper to taste 2 eggs 1 (16 oz.) package wonton wrappers 3 tbsps soy sauce 2 tsps apple cider vinegar 1 tsp toasted sesame seeds, or more to taste

Directions 1. Stir fry your beef for 8 mins. 2. At the same time in another pot for 12 mins cook: ground beef, green onions, pepper, cabbage, salt, carrots, MSG, garlic, 1 tbsp of sesame oil and seeds. Then remove everything from the pan. 3. Coat a wonton wrapper with some whisked egg and then add 1 tsp of beef mix into it. 4. Then fold everything into a triangle and crimp the edges. 5. Do this for all your ingredients. 6. Then for 3 mins per side fry the wontons then place layer them on some paper towels. 7. Get a bowl, combine: 1 tsp sesame seeds, soy sauce, 1 tsp sesame oil, and vinegar. 8. Use this as topping for your wontons. 9. Enjoy.

96

Yaki Mandu

Chicken Stew

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 896 kcal Fat 69.1 g Carbohydrates 136.1g Protein 33.4 g Cholesterol 121 mg Sodium 1111 mg

Ingredients 1 1/2 C. water 1/4 C. soy sauce 2 tbsps apple cider 2 tbsps Korean red chili pepper paste (gochujang) 2 tbsps Korean red chili pepper flakes (gochugaru) 1 tbsp honey 1 tbsp white sugar 1 pinch ground black pepper 3 lbs bone-in chicken pieces, trimmed of fat and cut into small pieces

10 oz. potatoes, cut into large chunks 2 carrots, cut into large chunks 1/2 large onion, cut into large chunks 4 large garlic cloves, or more to taste 2 slices fresh ginger, or more to taste 2 scallions, cut into 2-inch lengths 1 tbsp sesame oil 1 tsp sesame seeds

Directions 1. Get the following boiling in a big pot: chicken, water, black pepper, soy sauce, sugar, apple cider, honey, pepper paste, and pepper flakes. 2. Once everything is boiling set the heat to low and place a lid on the pot. 3. Let the contents cook for 17 mins. 4. Add in: ginger, potatoes, garlic, carrots, and onions and cook the mix for 17 more mins. 5. Take off the lid and continue cooking for 12 more mins. 6. Now add in some sesame seeds, scallions, and sesame oil. 7. Enjoy.

Chicken Stew

97

KIMCHI

(Vegetarian Approved)

Prep Time: 25 mins Total Time: 3 d 2 h 25 m Servings per Recipe: 30 Calories 6 kcal Fat