1. Korean Cooking A. Barbequed Beef--Pulgoki * Ingredients: 4 servings 1/2 lb (225g) beef rib steak Roasted sesame seeds Finely chopped green onion Vegetables to your taste (onion, green pepper, green onion, egg-plant or pumpkin slices) * Marinade: Makes 4 cups 1/2 medium apple, quartered and sliced 1 oz (30g) ginger root, thinly sliced 1 oz (30g) garlic, thinly sliced 2 cups soy sauce 1/2 cup cooking wine 1/4 cup water 6 oz (170g) sugar 1/2 t MSG Procedures 1. Make a sauce by mixing all ingredients of marinade. Cook over high heat. Bring to a boil and reduce heat then cook 15 minutes. Reduce heat again and simmer a further 15 minutes; let stand to cool overnight. 2. When ready to use, strain the mixture and add roasted sesame seeds and chopped green onion. 3. Mix roasted sesame seeds and finely chopped green onion, if desired. Cut beef into bite size pieces. 4. Rub sauce into beef with finger tips. Let the meat marinate for at least 1 hour. 5. Heat the pulgoki grill over a charcoal fire. Then barbeque the beef. Use frying pan or an oven broiler if you don't have a pulgoki grill. Serve immediately. * Barbeque Hints Preheat grill well, then put meats on. Turn when one side is done. Never turn again since the meat loses its flavorful juice and becomes too crusty. It is recommended to grill vegetables for nutritive balance and a change. Cut green peppers length-wise into halves or quarters. Slice green onion diagonally. Cut pumpkin, garlic or carrot into 1/8 in (0.3 cm) slices for easy cooking. Red leaf lettuce (bronze lettuce) can also be rolled with other accompaniments. Cooking the beef to the medium rare stage over charcoal brings out the best flavor of the meat. Traditionally, cooking is done at the table on a pulgoki grill over charcoal. Along with kimchee, pulgoki is the most famous Korean dish. _____________________________________________________________ B. Baked Spareribs--Bulkalbee * Ingredients: 4 servings 4 beef sparerib pieces * Marinade Sauce: 2 cups barbeque sauce (refer to pulgoki barbeque sauce) * Procedures 1. Cut spareribs into serving pieces. 2. Remove film covering the meat carefully. 3. Remove excess fat and membrance from the bone side. 4. With meaty side down, insert kniejust under bone and slice, leaving the end uncut. Open out flat. 5. Then slice the meat into half thickness, leaving the end uncut and openout flat. 6. Make a slit along the center of each bone. This eases the membrance when grilled and makes the meat apart easily. 7. In a large bowl place spareribs and pour over marinade. Rub and turn with fingers; let stand 15 minutes. Bake both sides on preheated grill. * Variation--Oven-barbequed Spareribs Cook the marinated spareribs in the oven. Preheat oven to 425F(220C). Place spareribs on a wire rack. Cook until done turning and brushing with the marinade sauce occasionally. Serve on red leaf lettuce (bronze lettuce) and lemon wedges. C. Chinese Cabbage Kimchee--Pechu Kimchee * Ingredients: 4 servings 3 heads Chinese cabbages (22 1/4 lbs, 10kg) {14 oz(400g) salt (4% weight of cabbage)} 21 oz (600g) radish {1/5 oz (6g) salt (1% weight of radish)} * Marinade A: 1 1/3 cups of water 2 T flour 2 T salted opossum shrimp 2 T anchovy sauce B: 2 bnches chives (1 3/4 oz, 50g), cut into 1 1/2 in (4cm) length 7 oz (200g) finely chopped green onion 5 1/4 oz (150g) ground chili pepper 3 1/2 oz (100g) sugar 1 3/4 oz (50g) grated ginger root 2 T crushed garlic MSG * Procedures 1. Discard dead leaves. Cut in half. 2. Make a slit at root end, pull apart each half. If using small Chinese cabbage, cut in half. 3. Sprinkle salt between leaves, heavily over root side. 4. In a large container, place (3), top with a light weight and let stand a whole day and night (in summertime, overnight), turing over several times for even salting. Rinse in water; drain and set aside 30 minutes. Peel radish, shred and sprinkle with salt; squeeze out water gently. 5. Prepare marinade. In a small pan heat A ingredients to boiling, constantly stirring. 6. Reduce heat to medium. Continue to cook stirring constantly to prevent burning. When forming a paste, remove from heat; cool. When completely cooled, add B and radish, mix. 7. Between leaves, spread marinade paste. Grease your hand with sesame oil to prevent irritation caused by the chili pepper. 8. Folding each section in two, pack in rectangular container. Cover with plastic wrap, keep in cold and dark place. Moisture comes out in 2-3 days, but do not take out at this point. Leave a further 4-5 days at least. Take out necessary amount, press down remainder to remove air. * Facts about Kimchee Kimchee, this moist Korean pickle is now tempting the world's appetite with its subtle heat and sourness. In ancient time and still now Korean winters are long and severe. The harsh conditions forced people to preserve vegetables for this season. The word Kimchee in Korean means "sunken vegetable", Chinese cabbages and radishes were "sunk" into salted water and seasonings added, such as chili pepper, and later the special flavor of salted fish. Thus Kimchee became the most gorgeous and colorful of all pickles. Kimchee can be called fermented vegetables, since many kinds of bacterial reactions contribute to build its flavor. Most important is lactic acid which aids degestion. The pungent action of the chili peppers, capsaicin stimulates the mucous membrances of the stomach. Organic acids control stomach secretions and fermentation produces vitamine B1, B2, B12, and nicotinic acid amides, etc. Moreover, the vegetable fibers also activate bowel movement, solving constipation. Kimchee is always on the Korean dining table no matter how poor the meal is. It goes well with white rice, and is a good appetizer for drinks. It gives special flavor to stews and sauteed vegetables. Try it on noodles, rice, or make your own variations. Just prior to winter, in November the Koreans take a "Kimchee Holiday". Neighbors customarily cooperate in each other's yards for the preparation of Kimchee. D. Pork and Kimchee Casserole--Kimchee Chighe * Ingredients: 4 servings 1/2 lb (225g) boneless pork chop 14 oz (400g) Chinese Cabbage Kimchee 3 cups water 12 oz (340g) tofu 4 dried mushrooms, soaked in water 2 green onions 3 T salad oil * Procedures 1. Slice pork into 3/16 in (0.5 cm). Cut Kimchee into 1/8 in (0.3 cm) length. 2. In a pan over medium heat, in hot oil, cook and stir pork. 3. When meat is nearly done, stir drained Kimchee. Reserve the Kimchee liquid. 4. Stir in the liquid and continue to cook. Add water, bring to a boil; remove from heat. 5. In a shallow saucepan, arrange cut-up tofu, mushrooms, and slivered green onion. 6. Add (4) and heat. E. Mixed Vegetables With Beef-- Chapche * Ingredients: 4 servings 5 oz (150g) lean beef A: 2 T soy sauce 1 T sesame oil 1 t sugar 1/2 t cooking wine Crushed garlic, roasted sesame seeds, finely chopped green onion 1 3/4 oz (50g) bean threads 1 green onion 4 dried mushrooms, soaked in water 1 oz (30g) carrot 1/3 ox(10g) dried cloud ear mushrooms, soacked in water 1 green pepper 2/3 t salad oil Salt and pepper B: 1 t roasted sesame seeds 2/3 t soy sauce 1/2 t sugar 1/3 t sesame oil Crushed garlic pepper MSG * Procedures 1. In salted boiling water, cook bean threads 3-4minutes until transparent. Remove from heat. 2. Drain and cut into 2 1/2 in(6.5cm) length. 3. Cut beef into julienne strips. 4. In a bowl combine A and add beef to marinate. 5. Slice green onion diaglnally. 6. Remove stems of mushrooms and cut into julienne strips. 7. Cut ear mushrooms into bite size pieces. Cut carrot and green pepper into julienne strips. 8. Heat salad oil in a skilet, and add green onion. Cook briefly and season with salt and pepper. In the same manner cook all vegetables. 9. Heat salad oil in a skillet and cook beef strips. 10. In a bowl combine B. Add bean threads and mix well. 11. Add vegetables and beef. Mix lightly and transfer to serving bowl. F. Vegetables And Beef On Rice--Bibimbap * Ingredients: Per serving 1 cup cooked rice 1 oz (30g) beef 1 oz (30g) each radish and carrot, spinach, soybean sprouts and fiddlehead, seasoned. 1 egg Salad Oil * Marinade 1/2 T soy sauce 2/3 t sesame oil 1/4 t sugar 1/4 t cooking wine * Procedures 1. Cut beef into strips and marinate 5 minutes. In hot oil cook briefly; set aside. Place hot cooked rice in serving bowl. 2. Arrange 4 kinds of seasoned vegetable on rice. Place beef in center. 3. Heat oil in a skillet. Drop egg and cook. 4. Place fried egg on top of beef. Serve with Kochujang (hot sauce) and sesame oil in small dish. Mix everything when eating. * Facts about Kochujang (Hot Sauce) Kochujang has made many contributions to Korean cookery with its zesty flavor. It gives flavor and at the same time draws flavor from the ingredients. No one-pot dish, rice dishes, salads or stews are Korean without this sauce. Each Korean family owns its recipe, but the common method is the "slow and steady" maturation to form a good harmony of hot, sweet and sour flavors. Born from the severe weather and environment, Kochujang became the Korean's masterpiece of seasonings. Make a large amount and store as it keep well. When buying commercial products, it is better to taste first for as they all differ. G. Rolled Rice With Seaweed--Kimbap * Ingredients: 4 servings (3 rolls) 3 1/2 cups Kimbap rice 3 sheets roasted seaweed 5 oz (140g) lean beef 1 small cucumber 2 oz (60g) carrot 7 dried mushrooms 2 eggs, beaten A: 2 T soy sauce 1 T sesame oil 1 t sugar 1/2 t cooking wine Crushed garlic, roasted sesame seeds, finely chopped green onion B: 1 t sugar 1/4 t salt Salad oil, salt and pepper * How To Make Kimbap Rice . Ingredients: 3 1/2 cups cooked rice Vinegar Mixture (3 T vinegar 1 T sugar 1 t salt) . Directions: Put cooked rice into mixing tub and sprinkle vinegar mixture generously over rice. With a large wooden spoon, mix with a slicing motion. While you mix, have a helper,(electric fan). This is not to cool kimbap rice, but to puff the extra liquid away. * Procedures 1. Cut beef into strips. 2. Combine A; add beef to marinate. 3. Halve cucumber lengthwise, then but into thin diagonal slices. Sprinkle with salt, let stand until soft; squeeze out water. 4. Cut carrot into 2 in (5cm) long strips. 5. Soak dried mushrooms in lukewarm water until soft. Discard stems and slice thinly. 6. Heat salad oil in a skillet and cook beef over high heat; set aside. Likewise stir-fry each ingredient lightly and season with salt and pepper. 7. Mix egg and B well. Pour over lightly greased square omelet pan thinly. 8. When half-set, roll from far aside tightly. When golden brown, remove from heat. 9. Cut lengthwise in three. 10. Lay seaweed over bamboo mat. Spoon over 1/3 amount (1 1/6 cups) evenly. Wet your fingers with vinegared water and press gently. 11. Leave 1/2 in (1.5 cm) on your side, 1 in (2.5 cm) on far side uncovered. 12. Arrange beef, cucumber, mushrooms, carrot and egg omelet in contrasting colors slightly below center. 13. Holding edges of fillings, roll in one motion so the uncovered seaweed meet each other. 14. Roll up and shape. Press ends. 15. Cut each roll into 8. Wipe the knife with wet cloth after each slice. Arrange on a plate cut side up.