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Dooboo kimchi (Tofu W/ Fermented Cabbage) is a popular appetizer or anjoo (side dish; often in reference to a side dish consumed

with alcohol) that is popular while drinking Korean soju. Its a very simple dish that consists of boiled tofu, kimchi and some meat (optional). Tofu is usually placed alongside kimchi as they are eaten together as a whole. Serving presentation may differ from various restaurants, including Korean bars, but kimchi is normally placed in the center of a plate with tofu slices around the perimeter. To eat, kimchi can be placed on top of the tofu and washed down with a shot of soju, thereafter. The meat ingredient can include beef or pork strips (samgyupsal) but it can be left out to be severed as the perfect vegetarian dish. Lastly, it is garnished with chopped green onions for its final touch.

1 package dooboo 1 cups aged kimchi lb pork strips (thinly sliced) 1 tbsp kochukaru (red chili pepper flakes) 1 tsp soy sauce 1 tsp sesame oil 2 tsp minced garlic 1 green onion, chopped Salt and pepper

1. In a pot, fill enough water to cover the whole block of tofu and bring it to boil. 2. Add some salt and boil tofu for 5-7 minutes. 3. Drain well, cut in half and slice inch thick. Keep it warm. 4. Saut garlic in vegetable oil and add beef. 5. Add salt and pepper to taste. 6. To prepare kimchi ingredient, chop and drain well. 7. Add kimchi, red chili pepper flakes, and soy sauce. Cook for 4-5 minutes and add sesame oil. 8. On a plate, put kimchi in the center and cubicle tofu pieces on the side or around the perimeter of the plate. 9. Sprinkle chopped green onions for garnish.

Gimbop (Korean Style Sushi Roll) is considered one of the most popular and nutritious Korean meal. It consists of rice and strips of vegetables, egg, and meat, rolled in laver (dried seaweed) and then sliced. This is a popular snack or lunch that can be made with infinite variety of ingredients using different kinds of meat and/or vegetables. Popular ones include bulgogi, spinach, pickled radish, and eggs. At first glance, gimbop often resembles a Japanese maki or a sushi roll. However, there are a few differences between the Japanese sushi roll and the Korean-style gimbop. The main difference is that Japanese sushi rolls are rather minimal in ingredients. Sushi rolls usually consists of just tuna or salmon within the roll whereas gimbop contains a variety of ingredients as mentioned earlier. Also, while the Japanese use raw fish (sashimi) in their sushi rolls, Korean gimbop do not contain any raw fish. Lastly, Japanese sushi is often dipped in wasabi while gimbop usually has sesame oil. Korean 101: Gim refers to the sheets of dried seaweed, and bop is the Korean word for cooked rice.

1 bunch spinach, steamed 2 carrots, cut in long thin strips 1 yellow pickled radish, cut in long thin strips 2 tbsp vinegar 1 tbsp sugar 1 piece thick sliced ham or Spam, cut in long thin strips and fried 1 egg, fried like omelet and cut in long thin strips 3 cups of cooked rice 1 tbsp sesame seeds 2 tsp sesame oil 1 package roasted seaweed sheets

1. Stir fry carrots with salt and pepper. 2. Mix radish with vinegar and sugar. 3. Mix rice with the sesame seeds and sesame oil. 4. Place one seaweed sheet on a bamboo sheet. Put rice on half of the sheet and add 2 pieces of spinach, 1 carrot strip, 1 radish strip, 1 ham strip, 1 egg strip on top of rice. Roll in a log and squeeze tight. Use some rice to stick the seaweed together to keep it rolled. 5. Place a little sesame oil in your hands and rub it on the seaweed roll. 6. Put a little sesame oil on knife to cut roll.

Hweh dup bop (Sashimi W/ Rice &

Vegetables ) is one of many dishes that

combine abundant ingredients that Koreans enjoy and if you love sushi, you'll also enjoy this dish very much. It contains raw fish (usually salmon), white steamed rice, fresh vegetables such as green leaf lettuce, carrots, cucumber, onions and many more, mixed with a gochujang-based sauce called chojang. This big bowl of sushi-grade raw fish, vegetables, and rice is served with a spicy-sweet chojang, so that diners can mix it to their personal spice levels. The basic ingredients of chojang are gochujang and rice vinegar which is usually a traditional accompaniment to eating raw fish in Korean cuisine. Hweh dup bop is a perfect meal during the summer and some restaurants may add slices of Korean pears which can complement its overall flavors during the hot weather. When preparing at home, salmon can be substituted with a variety of fish such as tuna, yellowtail, and red snapper. However, the fish should be sushi-grade and very fresh which can be found in Korean or Japanese markets.

Oi Muchim (Spicy Korean Cucumber Salad)

Serves 2 to 4 2 teaspoons rice vinegar 1-2 teaspoons gochugaru 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds 1/2 teaspoon salt 1/2 teaspoon sugar 1 scallion, chopped 2 Kirby cucumbers, sliced 1/8-inch thick Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired. Add cucumber slices and toss to coat (wear gloves and use your hands, or use tongs). Serve room temperature or chilled.

Oisobagi (Stuffed Cucumber Kimchi) is another type of kimchi that is loved by Koreans, especially during the hot summers. Its also known as stuffed cucumber kimchi where cucumbers are specially prepared and formed into a pocket then stuffed with vegetables and spicy kimchi paste. It is usually served alongside a meal as a side dish and considered to be very healthy and delicious, supplementing a well-balanced, low-calorie meal. Keep in mind that kimchi can be made with cabbage, radishes and many other vegetables including cucumber and it always includes red chilies. It is the national dish of Korea, where no meal is served without at least one variation of this spicy, condiment-like salad. If you enjoy the taste of kimchi, youll be sure to like oisobagi as well.

10-12 cucumbers (Cucumbers from Korean supermarkets are best but Kirby or pickling cucumbers can be used as substitutes) cup coarse sea salt 5 cups water 1 cup garlic chives cup green onions cup gochugaru, red chili pepper flakes 1 tbsp sugar 1 tbsp minced garlic 1 tsp minced ginger

1. Thoroughly wash cucumbers and cut them into half width-wise. 2. Take each half then make two slits lengthwise at 90-degree angles to each other, cutting from the raw end almost to the base but not all the way through. 3. Boil water and add salt. Turn off heat and dunk cucumbers for approximately 45 minutes. This will help cucumbers stay crunchy. 4. While cucumbers are being soaked, make stuffing by mixing garlic, ginger, green onion, gochugaru, and sugar in a bowl. Add 3 tbsp of water and mix all ingredients well. 5. Rinse cucumbers with cold water and drain. Wipe and dry cucumbers. 6. Gently place stuffing into each cucumber slits by hand and be careful not to cause complete splits. Evenly distribute stuffing to each cucumber. 7. Refrigerated and store away cucumbers in a tight container for 1-2 days. Serve chilled while cucumbers are still crisp.

Kkakdugi (Diced Radish Kimchi) is a type of kimchi which has all the ingredients of the popular staple, but instead of using Chinese cabbages, its substituted with daikon radishes. Radishes are cut into small cubes and flavored with salt, red chili pepper powder (gochugaru), spring onions, and ginger. After mixing all ingredients, it is traditionally stored away in a cool/dry place for approximately two weeks for fermentation. There are many different variety of this side dish that are enjoyed by Koreans at home or which can be found at popular restaurants. Other variations exist using different types of daikon and/or distinctive ingredients such as tiny salted shrimp, water dropwort leaves, raw oysters, and assortment of spices. Kkakdugi is served cold and usually consumed when the fermented radish is crisp as opposed to being soft. Kkakdugi along with other types of kimchi is a popular staple/side dish and most popular while eating sollontang, galbitang, or samgyetang. Additionally, it is known to share many of the health benefits of kimchi which can also aid in digestion of food.

4 1-2 lb radish 12-20 stalks scallions, depending on your preference 12-20 stalks watercress, depending on your preference cup gochugaru 4 tbsp salted shrimps 3 tbsp minced garlic 2 tbsp minced ginger 4 tbsp sea salt 1 tbsp sugar 1 gallon glass jar(s) with lid (use large tupperwares as substitute)

Wash and trim radish, then peel the skin and cut it into - inch square cubes. Add 1 tbsp sea salt and 1 tbsp sugar to the diced radish, marinate it for 1 hour. Trim and wash watercress and scallions, cut them into 1-1 inch long pieces. Mince salted shrimps finely. Add gochugaru to the marinated radish and mix thoroughly. Add and evenly mix in garlic, ginger, salted shrimps, and 3 tbsp sea salt. Add and gently mix in watercress and scallion. Store them in your container of choice and press/compact down before closing lid. Let fermentation occur for about 3-5 days before eating for optimal taste. Fermentation will occur quicker if left unrefrigerated.

Vegetarian Korean Dolsot Bibimbap Makes 2 hearty portions or 4 regular portions

1/2 cucumber, julienned Salt 8 ounces firm tofu Toasted sesame oil 1 large carrot, julienned 1 cup soybean sprouts 5 cups spinach leaves Toasted sesame seeds 4 cups cooked rice 1 egg 1/2 sheet roasted seaweed (preferably Korean-style kim, but Japanese nori also works), cut into small strips with scissors Gochujang (red pepper paste) Cucumbers: Sprinkle cucumbers with salt and leave to drain in a colander for 20 minutes. Squeeze out excess water. Tofu: Rinse and drain tofu. Cut into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes. Heat a tablespoon of sesame oil in a pan and fry tofu, turning once, until golden. Remove tofu from pan. When cool enough to handle, cut into strips. Carrots: Heat a tablespoon of sesame oil in a pan. Add carrots and a pinch of salt and stir fry until cooked through. Remove from pan. Soybean Sprouts: Blanch in a pot of salted boiling water, just until wilted. Plunge into ice water to stop cooking, then drain and squeeze out excess water. Mix in a small bowl with 1 teaspoon sesame oil, a pinch of salt, and a dash of sesame seeds. Spinach: Blanch in a pot of salted boiling water, just until wilted and bright green. Plunge into ice water to stop cooking, then drain and squeeze out excess water. Mix in a small bowl with 1 teaspoon sesame oil, a pinch of salt, and a dash of sesame seeds. To assemble: Place a dolsot or 10-inch cast iron skillet over medium heat. When it's good and hot, add a tablespoon of sesame oil and swirl to coat. Add the rice and pack it down evenly; it should sizzle at the bottom. Arrange the cucumber, tofu, carrot, soybean sprouts, and spinach on top. Cook for a few minutes until ingredients are heated through. Place the egg on top and garnish with sesame seeds and seaweed. To serve: Bring the pot or pan to the table. (It's hot, so make sure to protect your hands and the table with a trivet!). Add a tablespoon of gochujang and a drizzle of sesame oil and mix well with a spoon. Divide into individual bowls. If desired, each diner can add more sesame oil and gochujang to taste.

Ingredients (for 2-4 servings): Mung bean sprouts, salt, garlic, green onion, cucumber, sesame seeds, and sesame oil

Directions: 1. Wash and drain 12 oz (340 grams: about 3 cups worth) of mung bean sprouts in cold water a couple of times until theyre clean. Pick out any brownish rotten beans. 2. Put them in a pot and add cup water and ts salt. 3. Cover the pot and bring to a boil over high heat for 5 mins. 4. Rinse in cold water, strain, and set aside. 5. Cut about 1 cups worth of seedless cucumbers into matchsticks and put into a bowl. 6. Add ts salt to the cucumbers. Mix and set aside for a few minutes. 7. Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl. 8. Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl. 9. Add 1 clove of minced garlic, 1 chopped green onion, ts salt, 1 ts sesame oil, and 1 ts sesame seeds to the mixing bowl. 10. Mix well by hand. 11. Transfer to a serving bowl and serve with rice.