My Culinary Blog

Cooking Time : 7 hrs
Total Calories : 1,900 kcal
Serving Size : 15

Korean tradition dictates that shikhye, a slightly fermented rice nectar should be drunk during the winter. But nowadays it can be found all the year round. The key to its flavor is a good quality barley malt which gives it much sweetness.

Ingredients 

Barley malt, dried and pounded barley germ (yotkirum) : 14 oz (400 g, available in Korean stores)
Rice : 1 3/4 lbs (800 g)
Sugar and ginger to taste
Pine nuts
Water

1. Put the malt in a big bowl with 4 liters of water and scrub with the hands to make enough powder for about 5 minutes.
2. Sieve and discard the remnant and keep still the water for about 30 minutes until clean water is produced.
3. Hard-boil the rice. Pour the clean water above mentioned onto the hard-boiled rice fully; ferment for about 5~6 hours until 3~5 grains of the rice float to the top of the water in an electric rice cooker(of ‘warm’ button).
4. Put together the fermented and the clean water left over into a big kettle or pot and add sugar and ginger to taste; boil for 15~20 minutes.
5. Serve cold shikhye with some of the cooked rice grains and pine nuts floating in it.

Cooking Time : 25 mins
Total Calories : 450 kcal
Serving Size : 4

Ingredients 

Beef (sirloin, lean) : 7 oz (200 g)
Oriental mushroom (Pyogo mushroom) : 5 pieces
Radish : 1/3 piece
Onion : 1 piece
Carrot : 1/2 piece
Dropwort : 3 1/2 oz (100 g)
Green-bean sprouts : 3 1/2 oz (100 g) (available in Korean stores, optional)
Small green onion : 3 1/2 oz (100 g)
Egg : 1
Water : 3 cups
Green onion : 2 stalks
Garlic : 6 cloves
Soy sauce : 4 tbs
Sesame oil : 2 tbs
Sesame seed, roasted : 1 tb
Pepper
Salt

1. Slice beef and mushrooms in thin strips.
2. Slice radish, onion, and carrot in 2 inches strips. Boil radish and carrot slightly in thin salt water.
3. Cut small green onions into 2 inches long.
4. Remove the head and root of green-bean sprouts. Boil only their stems slightly in water, then cut them into 2 inches long.
5. Remove the leaves of dropworts. Boil only their stems slightly in thin salted water. Drain well and cut them into 2 inches long.
6. Chop green onion and garlic. Put green onion, garlic, soy sauce, sesame oil, salt, and pepper in a bowl. Mix them well to make seasonings.
7. Spice the beef and the vegetables each with the seasonings.
8. Put the beef and the vegetables by colors in a pan. Add water and boil. When they are almost done, break and put an egg in the center of the pan. Boil them again until well done.

Cooking Time : 3 hrs
Total Calories : 1,668 kcal
Serving Size : 2

Ingredients 

Whole chicken (about 1 pound (450 g), cleaned) : 2
Glutinous rice : 1/2 cup (about 100 g)
Jujube (Korean Date), dried : 4
Fresh ginseng (about 5 inches long) : 2
Chestnut : 2
Ginkgo nut : 2
Garlic : 4 cloves
Pepper
Salt

1. Wash the rice thoroughly and drain it.
2. Stuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves.
3. Cross and bind the chickens legs with thread to keep the stuffing in.
4. Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours.
5. Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper in a small bowl as a seasoning dip.

Cooking Time : 25 mins
Total Calories : 350 kcal
Serving Size : 4

Ingredients

Beef : 1/2 lb
Firm tofu : 1/2 block (about 10 oz)
Flour : 1/2 cup
Garlic : 4 cloves
Green onion : 2 stalks
Sesame oil : 1 ts
Soy sauce : 1 tb
Vinegar : 1 ts
Salad oil
Pepper
Salt
Egg, beaten : 5

1. Squeeze the firm tofu with paper towel or gauze. Mash it finely.
2. Grin the beef. Chop the garlic and the green onion finely.
3. Put the beef, tofu, garlic, green onion, sesame oil, pepper, and salt in a large bowl; mix them well by hand.
4. Shape the mixture into 1 1/3 inch round patties.
5. Heat the salad oil in a skillet. Dredge the patties in the flour, dip them in the beaten eggs, and fry them until browned on both sides.
6. When they are warm, serve them with a seasoning dip - the mixture of 1 tablespoon soy sauce and 1 teaspoon vinegar.

Cooking Time : 25 mins
Total Calories : 450 kcal
Serving Size : 4

Ingredinets 

Small octopus (about 8 oz) : 2
Onion : 1 stalk
Green onion : 5 stalks
Green pepper : 2
Red pepper : 2
Hot pepper powder : 1/2 tb
Hot pepper soypaste (kochu-jang) : 2 tbs (available in Korean stores)
Soy sauce : 1 tb
Sesame oil : 1/2 tb
Sugar : 1 ts
Ginger juice : 1/2 ts
Sesame seed, roasted : 1 ts
Salad oil : 1 tb
Salt
Korean Recipe List - Stir-Fried Small Octopus

1. Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the octopuses with salt and rinse them under flowing cold water. Cut them 2 inches long by 1/2 inch wide. Boil them slightly.
2. Cut onion, green onions, and peppers into 2 inch strips.
3. Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger juice, and salt in a bowl. Add the boiled octopuses, then mix them well.
4. Heat the salad oil in a skillet, stir-fry the vegetables until almost done. Put the mixture in the pan and stir-fry it quickly again.
5. When serving, sprinkle roasted sesame seeds.

Cooking Time : 50 mins
Total Calories : 650 kcal
Serving Size : 4

Together with boiled rice, kimchi represents one of the basic dishes for Koreans. Kimchi is a kind of highly nutritious fermented food with unique flavor and taste. Kimchi features a mixture of vegetables, salted sauce, hot pepper and garlic well treated to create unique flavors. It varies according to individual liking and regional tradition.

Read more »

Ingredients: 

Zucchini : 1 (12 oz)
Green onion : 1 stalk
Red pepper : 1/2 piece
Garlic : 2 cloves
Sesame oil : 1 tb
Sesame seed, roasted : 1 ts
Salad oil : 1 tb
Salt

1. Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick.
2. Dip the sliced zucchinis in salt water for about 5 minutes and drain them well.
3. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces.
4. Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic.
5. When well done, remove them from heat. Add the red pepper and remaining sauce, then mix them well by hand. Transfer it to a serving plate.

Cooking Time : 20 mins
Total Calories : 240 kcal
Serving Size : 4

Ingredients:

Cucumber : 10 (6 oz each)
Leek : 2 oz
Hot pepper powder : 1/2 cup
Green onion : 1 stalk
Garlic : 4 cloves
Ginger : 1 piece
Salted baby shrimps, chopped : 1 tb (available in Korean stores, optional)
Salt

1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cut about 1.5 inches deep in each piece.
2. Dissolve 4 tablespoonfuls of salt in 4 cups of water. Soak the cucumbers for about 30 minutes in the salted water. Squeeze them with gauze or paper towel to drain water thoroughly.
3. Wash and cut the leeks 1 inch long.
4. Crush garlic. Chop green onion, ginger, and salted baby shrimps.
5. Put the hot pepper powder, leeks, green onion, garlic, ginger, salted baby shrimps, and salt in a large bowl. Mix them well by hand, using rubber gloves.
6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. Put the remaining stuffing on the them.
7. Keep in a cool place for one day, then serve.

Cooking Time : 40 mins
Total Calories : 30 kcal
Serving Size : 4