Another Kimchi

1 head (2-2.5lb) Napa or green cabbage, cut into pieces (kinda whatever you want - they recommend 2x1" squares but I like it a little more thinly sliced)

2 tbsp kosher salt

2 tsp minced garlic

1 tsp peeled, grated ginger

2 tbsp fish sauce

1 tsp sugar

3 tbsp gochugaru (Korean chile pepper flakes)

4 green onions, green parts only, in 2 inch pieces

1/4 cup yellow onion, thinly sliced

1. Mix cabbage with salt and let it sit for about an hour. Drain and lightly rinse, let sit another 10-15 minutes.

2. Mix garlic, ginger, fish sauce, sugar, gochugaru. Let sit 15 min.

3. Mix everything. Pack into a glass jar, add a little water to get the last seasoning paste. Let it sit in the covered jar for about 3 days at room temperature. (might bubble over.) Then refrigerate.

Source: "Mother in law's kimchi DIY kit" https://milkimchi.com/

Pre-cut cabbage kimchi

Pre-cut cabbage kimchi

8 lbs napa cabbage (about 2 medium cabbages)
1 cup coarse salt
4 cups water
4 tbsp beef/anchovy broth
4 tbsp red pepper powder

seasoning:
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup chopped shrimp, raw
1 tbsp salt or 4 tbsp fish sauce (myeolchi jeot)
1 cup green onion, in 1/4 inch pieces
2 tbsp sugar

broth: 1 cup water + 1/2 tsp salt

Cut the cabbages in half lengthwise. Cut a slit at the end of the uncut stem.
In a large bowl, dissolve 1/2 cup salt in 4 cups water. Soak cabbage in salt water for about 15 minutes. Sprinkle the rest of the salt between each leaf, close to the stem end. Let it stand for 4-5 hours in the salt water, stirring around the cabbages occasionally so they're evenly salted. When they're limp, rinse 3-4 times and drain. Cut into 1 1/2 inch squares.
In a bowl, whisk 4 tbsp beef broth with 4 tbsp red pepper powder. Let stand for 1 hour.
Mix the cabbage with red pepper powder.
In a bowl, mix garlic, ginger, shrimp, and 1 tbsp of table salt. Add the seasoning to the cabbage squares and mix well. Add green onions and sugar, mix once more.
Place in airtight containers at room temperature for 1-2 days until it begins to ferment. Store in fridge.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Dak gui

Broiled chicken

2 lbs bone-in chicken thighs

Marinade:
2 tbsp soy sauce
1 tsp gochujang (red pepper paste)
1 tsp salt
1 tbsp chopped green onion
1 tbsp sugar
1 tsp minced garlic
2 tsp ginger juice
1 tbsp roasted crushed sesame seeds
2 tsp sesame oil
1 tsp black pepper
pine nut powder for garnish

Wash chicken, spread meat, remove fat, score, pat dry. Mix sauce ingredients, marinate 30 minutes. Broil or grill. Sprinkle with pine nut powder to serve.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Bulgogi

Broiled beef. But "Bulgogi" sounds better.

2 lbs beef tenderloin or flank, sliced 1/8" thick.

Marinade:
5 tbsp soy sauce
3 tbsp sugar
1 tbsp honey
3 tbsp korean pear juice
2 tbsp sesame oil
3 tbsp chopped green onion
1 tbsp minced garlic
1 tbsp ginger juice
1 tsp black pepper
3 tbsp roasted crushed sesame seeds

Mix the marinade. Put a layer of beef in a flat bottom container, add sauce, add another layer, add sauce again, repeat. Knead the meat with the sauce until it gets sticky. Broil (or grill). Cook until the moisture beads on the top side and flip once.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Mu Namul

Sauteed Korean White Radish

2 cups Korean white radish, washed, peeled, julienned
1 tbsp perilla oil
1/2 tbsp pickled shrimp (saeu jeot)
1 tsp minced garlic
1/2 tsp ginger juice
1 tsp finely chopped green onion
1 tbsp roasted crushed sesame seeds

Saute the radish over medium-high, covering until it begins to soften. Add the shrimp, garlic, ginger juice, stir-fry once more. When it becomes clear and all the liquid is absorbed, add green onion and sesame seeds. Remove from heat.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Kong Namul

Sauteed Soybean Sprouts

4 cups soybean sprouts, washed, tails and heads removed
oil
1 tsp minced garlic
1 tsp salt
3 tbsp water
1 tbsp finely chopped green onion
1 tsp sesame oil
1 tbsp roasted crushed sesame seeds
1/4 tsp red pepper powder

Saute minced garlic, then add bean sprouts and stir fry. Add salt and water, cover, cook about 7 minutes over low heat. Add green onion and cover for a few seconds. Remove from heat and add everything else.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Gosari Namul

Young fern bracken shoots

4 cups gosari (or kosari, I think; fern bracken) or gobi (slightly thicker shoots), soaked and boiled

fern bracken seasoning:
2 tbsp soy sauce
1 tsp minced garlic
2 tbsp cooking oil
black pepper for flavor

1/2 cup beef broth
4 green onions, cut into 2 inch pieces

to serve:
1 tbsp sesame oil
1 tbsp roasted crushed sesame seeds
1 tsp red pepper powder
1/4 tsp black pepper

Clean gosari. Cut off the hard lower part of the stem. Add the seasoning ingredients and mix well. Saute for 5 minutes over medium heat. Add broth; when it starts to boil, lower the heat and simmer covered, turning now and then. When it's almost gone, turn up heat and stir-fry quickly. Add green onions and cover. When they get soft, mix with the "to serve" seasoning.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Oi Baetduri

Sauteed Cucumber with Beef

10 Japanese cucumbers, rubbed with coarse salt, washed, drained, sliced (about 8 cups)
1 tbsp salt
1/2 cup minced beef

Marinade:
1/2 tbsp soy sauce
1/2 tbsp sugar
1 tbsp korean pear juice
1 tsp finely chopped green onion
1 tsp minced garlic
1 tsp roasted crushed sesame seeds
1 tsp sesame oil
dash of black pepper

2 tsp sesame oil
pinch of red pepper threads
1 tbsp roasted crushed sesame seeds

Sprinkle cucumbers with salt, let stand about 15 minutes to draw out excess liquid, put in cloth, wring out. In a separate bowl, season beef with marinade ingredients, mix well.
Heat sesame oil, saute meat until almost cooked. Add cucumbers and stir-fry quickly until they're crisp and bright green. Add red pepper threads and sesame seeds, stir, remove from heat.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Kimchi jjigae

Kimchi Stew

8oz/1 cup pork, beef, or tuna
3 cups kimchi
2 tsp chopped garlic
1 tsp chopped ginger
2 tbsp oil
1 tbsp soy sauce
2 cups beef or anchovy broth

Cut meat and kimchi in 1 inch long strips. Stir-fry garlic and ginger in oil, add meat. When it's half cooked, add soy sauce, stir-fry again, add kimchi. Pour broth to cover. Boil and simmer about 40 minutes.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Kimchi Kongnamul Bap

Kimchi and Bean Sprouts mixed in rice

2 cups of rice, soaked
3 cups bean sprouts, washed
1/2 lb beef or pork, any cut

sauce for meat:
1 tbsp soy sauce
1 tsp sugar
1 tsp chopped garlic
1 tsp sesame oil
1/2 tsp black pepper
1 tsp ginger juice (if using pork)

1 cup kimchi (sliced and squeezed)
1 tbsp sesame oil
1 3/4 cup water

serving sauce:
1 1/2 tbsp soy sauce
2 tbsp chopped green onion
1 tbsp chopped korean green pepper
1 tbsp sesame oil
1 tbsp roasted crushed sesame seeds
1 tsp chopped garlic
1 tsp red pepper powder
1 drop of vinegar
1/8 tsp sugar

Cut meat into 2-inch-long strips. Season with the "sauce for meat" ingredients.
Cut kimchi into small pieces, squeeze out liquid, add some sesame oil, mix with meat. In a pot or rice cooker, put a layer of kimchi/meat, then a layer of rice, then repeat. Boil, simmer. When the water's all simmered down, add the sprouts and simmer 7-8 minutes. Mix gently.
Mix the sauce ingredients, serve with the rice/kimchi bowl.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Dorajimuchim

Spicy bellflower root side dish

Ingredients: (4 servings)

3 ounces of dried bellflower roots (about 85 grams)
¼ cup hot pepper paste (gochujang)
3 Tablespoons of hot pepper flakes
1-1.5 Tablespoon of soy sauce
2 Tablespoons of rice syrup or corn syrupn (optional)
1-1.5 Tablespoon of sugar
½ teaspoon of salt
3 Tablespoons of white or apple vinegar
2 stalks of green onions, chopped
2 garlic cloves, minced
1 teaspoon of sesame seeds
1 Tablespoon of sesame oil

Directions:

Soak dried bellflower roots in cold water overnight (for 8 to 12 hours) until the roots are soft.

Drain and scrub with about 1 Tablespoon of coarse salt to remove the bitterness. Rinse and drain.
Combine the hot pepper paste, hot pepper flakes, soy sauce, rice syrup, sugar, salt, vinegar, garlic, green onion, and sesame oil in a mixing bowl.

Add the dried bellflower roots to the paste and mix it all together by hand.

Sprinkle with sesame seeds and transfer it to a serving plate. Serve with rice, and the leftovers can be stored in the fridge for 3-4 weeks.

Source: adapted from http://www.maangchi.com/recipe/dorajimuchim

Bulgogi

Besides kimchi (pickled vegetables), bulgogi (barbecued beef) is perhaps one of the most popular Korean foods in the West. A soy and herbal marinade is the key to this tasty beef dish, but like many Asian marinades, only a small amount of liquid is used to flavor the meat. Grilled over a hibachi or in a grill pan, or stir-fried, until crisp (or to preferred doneness), the beef is wrapped in a tender lettuce leaf and may be eaten with a dab of pungent fermented Korean bean paste.

You will find thinly sliced beef, chicken, or pork in Japanese, Korean, and Chinese butcher shops. If you do not have these near you, ask your local butcher if he or she can slice the meat for you. If not, buy a large chunk and place it in the freezer for forty-five minutes to facilitate the slicing. Slice against the grain while the meat is still frozen.

INGREDIENTS
1/4 cup Japanese or Korean dark soy sauce
3 tablespoons granulated sugar
1 tablespoon vegetable oil, plus more for grilling
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
3 medium garlic cloves, crushed, peeled, and grated
3 scallions, root and dark green ends trimmed, and 6-inch stalks minced
2 pounds marbled sirloin or rib steak, sliced paper thin against the grain (or less, or any kind of beef)

INSTRUCTIONS
Whisk together the soy sauce and sugar in a bowl until the sugar is completely dissolved. Stir in the vegetable and sesame oils, sesame seeds, garlic, and scallions until well combined. Add the beef, tossing it with your hands to make sure it is evenly coated on all sides. Cover the bowl with plastic wrap and refrigerate it, allowing the meat to marinate for 30 minutes. (not longer than an hour or two.) Drain the beef, shaking off the excess liquid and scraping off the scallion and garlic.

Grill the beef, laying the slices flat on a table hibachi. If using a grill pan, brush a generous amount of vegetable oil on the cooking surface and heat it over medium-high heat. When hot, add the beef slices and grill to your preferred doneness, but no more than 5 seconds on each side, so the beef remains tender. (or just on a hot pan.)

Or even just stir fry or broil it, that works too.

Source: http://www.chow.com/recipes/10098-bulgogi

Kimchi

Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it.

What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.

Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.

Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic.

INGREDIENTS
1 (2-pound) napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar

INSTRUCTIONS
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

Source: http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee

Bibimbap

For 4- 6 servings.

Ingredients:

Cooked rice
a package of bean sprouts
a bunch of spinach
2 small size of zucchinis
5-7 Shiitake mushrooms
fern brakes (kosari)
200 grams of ground beef (about half a pound)
1 small carrot, eggs
soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil
Recipe:
Arrange everything on a platter.

Cook rice. You can use a rice cooker or a stainless pot.

Next, you need to prepare a large platter to put all your ingredients on. Rinse your  bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt. Put it on the platter.

Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter

Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.

You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.

Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.

On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil.  Put it on the platter.

Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.

Prepare eggs with sunny side up.

Put your rice in a big bowl, and attractively display all your vegetables and meat. Place the sunny side up egg on the center.
Serve it with sesame oil and hot pepper paste.
Lastly, mix it up and eat!

Source: http://www.maangchi.com/recipe/bibimbap