Dwejigogi pyeonyook (Braised pork) Recipe

Ingredients:	2 Lb pork belly
	6 cloves garlic, peeled
	2, 1/4 inch piece ginger, peeled
	1 tbsp sesame oil, 1/4 tsp salt
	10 pepper corns, 1/2 tsp pepper
	1/2 tbsp dwenjang (Korean soy bean paste)
	1 tbsp cheong joo (sake)
	2 green onions
	2 tbsp Saewoojeot (salted small shrimp)*
	(*Saewoojeot is the small salted shrimp. It is very salty, so just put one or two shrimps on the meat and eat. Salted shrimp goes well with pork and helps to digest the meat. It is often used to make Kimchi as a substitute for salt.)
Ssam jang:	4 tbsp dwen jang (Korean bean paste), 1 tbsp gochoojang (Korean chili paste)
	3 tbsp sugar, 2 tbsp sesame oil, 1 tbsp minced garlic, 1 tsp sesame seed

Cut the meat into 2-3 inches in lengthwise. In a pot, add pork and cover with cold water. Add all ingredients. Bring to a boil, reduce heat, let simmer for about an hour or an hour and a half. Take out the meat and let rest for 5-10 minutes. Slice very thinly. Serve with Ssam jang and Saewoojeot. Tips: If you think pork belly is too fatty, substitute with boneless shoulder, tenderloin or loin...
But remember, the taste comes from the fat!
And the good thing is you're getting rid of quite amount of fat from braising.

Galbi jjim (Beef short rib in sweet soy sauce)

Ingredients:	4.5 Ld gal bi (beef short ribs)
	1 carrot, peel, cut into 3/4 inch thick
	10 chestnuts, peel
	3 cups water, 2 cups soy sauce, 1.5 cups sugar
	1/2 onion, 1 head garlic
	1 piece ginger (1/2 inch)
	1 tbsp whole black pepper
	2 green onions
	1 tbsp chung ju (sake or red wine)
	1 tsp ground pepper

Wash ribs, put in a cold water for 1 hour. Drain, put in a big pot with water, soy sauce, sugar, onion, garlic, ginger, peppers and chung ju. Stir to melt the sugar. Bring to a boil, reduce heat to low, cover the lid, cook for 2-3 hours until the meat falls from the bone. Add chestnuts and carrots 10-15 minutes before done.

more information www.koreanrestaurantguide.com

Samgyetang chicken broth with Ginseng

Samgyetang is famous as a summer- vitalizing food for natives and is justly popular among foreigners visiting Korea. Our ancestors used to gather under the shade of the tree or sit around the river and eat samgyetang in order to nurture their minds and protect their bodies from the summer heat.

A young chicken, which is somewhat larger than a chick, is used for Younggyebaeksook. Younggye was first used as Yeonggye, which means soft meat chicken, and was changed to Younggye, meaning young chickens that have not yet laid eggs. Younggyebaeksook is cooked by washing young chicken, the internal organs are removed, and the interior is stuffed with sweet rice, chestnut, garlic and Chinese date. Then, the chicken is boiled in its broth until the soup iswhite in color.

Samgyetang may taste plain to some, but it’s a healthy food that is especially good for those who perspire easily and have weak digestive organs. However, people who have high body temperatures or allergies should avoid the dish, as it boosts body temperature.

When cooking Samgyetang, it’s better to use undried ginseng; if dried ginseng is used, it’s necessary to crush the ginseng well. Ginseng, Chinese date and milk vetch root are medical herbs that can be easily found in Korea, and is thus considered a traditional dish among Koreans. Ginseng speeds up the metabolism of the body and is good for recovering from fatigue. Garlic acts as a tonic, and Chinese date protects the stomach and also prevents anemia.

more information www.english.tour2korea.com

Dwehji Galbi (Pork Ribs)

I accidentally bought some dweji galbi last week thinking it was shorter ribs that I could toss into a jjigae. They were the long kind so I decided to make my very first marinade and it turned out great!

Ingredients:

2 pounds dweji galbi
3 tb soy sauce
2 tb sugar
2 tb rice wine or wine
1/2 cup gochujang (red pepper paste)
2 tb minced garlic
2 pureed onions
salt & pepper to taste

Directions:

I pureed the onions in a blender because it makes the marinade easier to spread on and I think it tastes better. Mix all the ingredients together and cover each rib with the marinade. Allow it to marinate for at least 10 hours in the refrigerator. Preheat the oven to 350 degrees. Spray some cooking spray onto a baking sheet and place the ribs on it. Cook for 1 hour and 45 minutes or until the meat is so soft it just falls off with a fork. You can also cook these on the stovetop but I find that baking usually makes meat more tender. And of course you can always toss these onto a barbecue grill (my personal favorite). Enjoy!

more information www.weblog.xanga.com

Kongnamul Booguh Gook (Soybean Sprout Pollack Soup)

I had kongnamul leftover from making kongnamul bab yesterday so I decided to make kongnamul booguh gook. I don't make regular kongnamul gook often because it doesn't have meat in it and I'm such a carnivore I need to have some form of meat in every meal. So I decided to make kongnamul booguh gook instead since I always have dried booguh on hand. Kongnamul really makes this gook she-won-heh (warm, refreshing, soothing). If you like yours with just plain booguh, a bit thicker/heartier, and less spicy, omit the jalapeno, kongnamul, and stir in a beaten egg just before serving. I'm a big goongmool (broth/soup) person but I think most people are ggundehgee (the stuff in the soup) people.
Ingredients:

2 cups dried booguh (pollack)
2 cups kongnamul (soybean sprouts)
1 tb sesame oil
5 cups water
1/2 medium onion, chopped
1 tb minced garlic
1 jalapeno, chopped (if you want it a little spicy otherwise you can omit)
2 green onions (chopped into 2 inch pieces)
2 tb gook ganjang (soup soy sauce)
salt to taste

Directions:

Place the dried booguh into 5 cups water and allow to soak. Wash the kongnamul and remove the yellow heads if you don't like eating them. Heat the sesame oil in a pot and add the booguh (without the water). Saute for about 1 minute. Add the water that the booguh was soaking in. Add onion, jalapeno, garlic and kongnamul. Bring water to boil. Reduce heat to low and allow to simmer for 15 minutes. Skim surface. Add green onions, soy sauce, and salt to taste. Cook for 5 more minutes and serve. Enjoy! This is an excellent light breakfast dish. And good for hangovers too.

more information www.weblog.xanga.com

Meat dishes

Barbequed beef ("pulgoki")

Barbequed beef ("pulgoki") is the one of the most popular dishes in Korea, and also Westerners are pleased with the taste. "pulgoki" literary means "fire beef", but it is called generally called "korean barbecue". Thin, tender slices of beef are marinated in a sauce and cooked over a hot charcoal grill at table. If it is made with pork, the recipe will be slightly different because of the bad smell of pork. Usually Korean pork barbeque needs red pepper paste and lots of ginger.

Preparation procedure for Barbequed beef ("pulgoki")
Ingredients (4 servings)
· 1/2 lb beef rib steak
· Roasted sesame oil
· 9 tbsp. finely chopped green onion
· vegetables ( onion,green pepper,green onion,egg-plant,or pumpkin slices)
· For marinade ( 4 cups ) 1.2 medium apple, quartered and sliced or 1/2 can of coke
· 1 oz ginger root, thinly sliced
· 1 oz garlic, thinly sliced
· 2 cups soy sauce
· 1/2 cup cooking wine
· 6 oz sugar and 1/2 tbsp. MSG

Methods
1. Slice the beef thinly and make it tender using knife.
2. Pour the coke and sugar to beef and mix well until the meat softens
3. Mix the marinated beef with the soy sauce, garlic, sesame oil, MSG, and sesame salt and let it stay for 2 hours.
4. Broil the seasoned beef over hot grill.(Hint: when using oven, 570 degree of F for 10 minutes is good.)

More information iml.jou.ufl.edu/projects/STUDENTS/Hwang/home.htm

Rice in Stone Pot with assorted mixtures(Dolsot Bibim bap)

Basic Ingredients (for one person)

zucchini slices 30g, wild aster 30g, roots of a Chinese bellflower 30g, bean sprouts 30g, English spinach 30g, bracken 30g, greenpea jelly 1 block, minced raw beef 30g, egg yolk 1, gingko nut 2, walnut 1, chestnut 1, seaweed 1/4 a piece, 1 lettuce leaf, oil, soy sauce, ground green onion, garlic, sesame salt, pepper, sesame oil, sugar, chili paste

Recipe
1.Boil the dried zucchini slices and then wash them. Then add some ground green onions, garlic, salt, sesame salt and panbroil them. Finally add some sesame oil and mix.
2.Sort the wild aster. Season with green onion, garlic, sesame salt and some soy sauce. Panbroil in enough oil. Add sesame oil later.
3.Trim the English spinach. Boiling slightly and saute. Season with ground green onion, sesame salt, salt, soy sauce and some sesame oil.
4.Rip the roots of broad bellflower into thin strips. After boiling, panbroil with ground green onion, sesame salt, salt and some sesame oil.
5.Sort the bracken and cut into reasonable size. Panbroil with ground green onion, garlic, soy sauce, sesame salt, pepper and sesame oil. Add a little bit of water and cook until tender.
6.Cut the green pea jelly block into thin slices. Season with salt and sesame oil.
7.Choose tender steak meat. Slice thin strips. Season with soy sauce, sugar and sesame oil.
8.Slightly toast the seaweed and cut into thin strips. Peel the chestnut and cut into same thin strips.
9.Put rice into the stone pot. Arrange the prepared ingredients on top nicely. Together with some chili paste and some beef stock, and heat it until very hot. Then mix together and enjoy.