Bibimbap

1. 3 cups short grain rice

2. 8 ounces beef, rib eye or sirloin (substitute
shiitake mushrooms for a vegetarian dish)
3. 2 cups boiled gosari*, (fernbrake)
4. 16 ounces soybean sprouts, (or mung
bean sprouts, )

Instructions
1. Cook the rice in a rice cooker or following
package directions, using a little less water than
called for. The rice for bibimbap should be a little
drier than usual for best results.
2. Beef: Cut into thin 2-inch long strips. Mix in 1
tablespoon of soy sauce, 2 teaspoons of sugar,
2 teaspoons of sesame oil, 2 teaspoons of rice
wine, 1 tablespoon of chopped scallion, 1

5. 1 bunch spinach

teaspoon minced garlic, 1/2 sesame seeds and

6. 2 kirby (pickling) cucumbers (or 1 Korean

Saut in a skillet for 2 - 3 minutes over high

cucumber)
7. 2 small zucchinis

a pinch of pepper. Marinate for 20 minutes.

heat.
3. Gosari (Fern brake): Cut into 3-inch lengths.
Season with 2 tablespoons of soy sauce, 1

8. 2 medium carrots

tablespoon of sesame oil, 1 teaspoon minced

garlic, 1/2 teaspoon of sesame seeds, and a

9. 5 teaspoons minced garlic

pinch of pepper. Let stand for 10 minutes. Saut

in a skillet with 1 tablespoon of vegetable/canola

10. 2 or 3 scallions, chopped

11. soy sauce

oil for about 5 minutes over medium heat.

4. Soy bean sprouts: Bring 1 cup of water to a boil
with a teaspoon of salt. Add the bean sprouts

12. sesame oil

13. roasted sesame seeds
14. salt and pepper
15. vegetable or canola oil

and boil for 3 minutes. Drain quickly and shock

in cold water to stop cooking. Drain again. Toss
with 1 teaspoon of minced garlic, 2 teaspoons of
sesame oil, 1/2 teaspoon of sesame seeds, and
salt and pepper to taste.
5. Spinach: Blanch the spinach in salted boiling
water only until wilted, 30 - 40 seconds. Drain

16. 4 eggs

quickly and shock in cold water. Squeeze out

Bibimbap sauce

1. 4 tablespoons of Korean red chili pepper paste

(gochujang, )
2. 1 tablespoon of sugar
3. 1 tablespoon of sesame oil
4. 3 tablespoons of water

water. Cut into 3-inch lengths. Toss with 1

tablespoon of chopped scallion, 1 teaspoon
minced garlic, 1 teaspoon of sesame oil, 1/2
teaspoon of sesame seeds and salt and pepper
to taste.
6. Cucumbers: Cut the cucumbers in half
lengthwise and then thinly slice crosswise.
Generously sprinkle salt over sliced cucumbers
and set aside for 10 - 15 minutes. Squeeze out
excess liquid. Toss with 1 tablespoon of chopped

scallion, 1/2 teaspoon minced garlic, 1 teaspoon

1 scallion, finely chopped

sesame oil and 1/2 teaspoon of sesame seeds.

1 teaspoon minced garlic

1-1/2 tablespoons soy sauce

7. Zucchinis: Cut the zucchinis in half lengthwise

and then thinly slice crosswise. Generously

2 teaspoons sesame oil

sprinkle salt over sliced zucchinis and set aside

teaspoon sugar

for 10 - 15 minutes. Squeeze out excess liquid

teaspoon gochugaru (Korean red chili pepper flakes)

from salted zucchini by hand. Add 1 tablespoon

of chopped scallion, 1/2 teaspoon minced garlic,
1 teaspoon sesame oil and 1/2 teaspoon

1 teaspoon roasted sesame seeds

pinch pepper

sesame seeds. Saut in a lightly oiled skillet for

1 - 2 minutes over medium high heat.
8. Carrots: Julienne the carrots into match sticks.
Saut in a lightly oiled skillet for 1 - 2 minutes

1. Cut the eggplants lengthwise in quarters. Then cut

crosswise into about 2-inch pieces.
2. Boil the water in a pot with a steamer tier or

over medium high heat, sprinkling salt and

basket over high heat, covered. Place the

pepper to taste.

eggplant pieces in the steamer, and steam until

9. Combine all of the sauce ingredients in a small

bowl and mix thoroughly.

softened but still a bit firm, about 3 minutes.

Transfer to a bowl to cool.Add all remaining
ingredients and gently toss everything together.

10. Assemble: Place a serving of rice in a big bowl.

(If using a stone bowl, heat it over medium heat

Add more soy sauce to taste if needed.

until very hot. Add 1 tablespoon of the sesame

oil and rice and cook the rice for several minutes

Watercress Namul

until the rice sizzles.) Nicely arrange a small

amount of each prepared vegetable and beef
over the rice. Drizzle a little sesame oil over. Top
with an egg fried sunny-side up and serve with
the red pepper paste sauce.
Notes
1. *You can buy dried gosari () at any
Korean market. Rehydrate by boiling in water
until tender.
2. **Other common toppings for bibimbap include
shiitake mushrooms (sliced and sautd), bell
flower roots (doraji - soaked and sautd), onion
(sliced and sautd), a leaf of lettuce, and kimchi
(sliced).

Ingredients:
1 bunch watercress (about 6 8 ounces)
1 scallion, chopped
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
salt to taste (about 1/4 teaspoon)
1. Wash the watercress thoroughly.
2. Boil about 10 cups of water with 2 teaspoons of
salt. Blanch the watercress until wilted, 30 40
seconds.
3. Quickly remove it from the pot and shock in cold
water to stop the cooking.
4. Drain and gently squeeze out excess water. Cut

Gaji Namul (Steamed Eggplant Side Dish)

into 2 to 3-inch lengths.

5. Add the remaining ingredients and mix
everything well, by hand. Let it sit for at least 10

Ingredients:
2 medium size Korean/Asian eggplants

Hobak Buchim (Zucchini Pancakes)

minutes for the seasonings to seep into the

watercress.

Makes 8 3-inch rounds

Salmon Bulgogi
Ingredients
1. 1 pound salmon fillet (preferably with skin)
Marinade
1. 3 tablespoons soy sauce
2. 1 tablespoons rice wine (or mirin or white wine)
3. 1 teaspoon sesame oil
4. 1 tablespoon lemon juice
5. 1 tablespoon sugar
6. 1 tablespoon honey (or more sugar)

Ingredients:
1 medium zucchini (about 8 ounces)
1/2 teaspoon salt
1/4 medium onion, thinly sliced
1/2 cup flour or buchim garu (Korean ready-made
pancake mix)
1 egg
vegetable or canola oil for frying
1. Cut the zucchini into match sticks. Place them in
a bowl, and sprinkle with 1/2 teaspoon of salt.
Let sit for about 15 minutes until wilted and
released some liquid. Squeeze the liquid out
from the zucchini, reserving the liquid in the
bowl. (Squeezing will give a bit of crunch to the
zucchini, but you can skip it if you want.)
2. Add the onion slices, egg, and flour (or buchim
garu) to the bowl. Mix well with a spoon. If the

7. 2 teaspoons roughly minced garlic

8. 1 teaspoon grated ginger

zucchini mix is too stiff, add a tablespoon or two

of water.
3. Heat a skillet with two tablespoons of oil over

9. black pepper to taste

Instructions

medium heat. Add about 2 heaping tablespoons

of the batter and spread it evenly into a thin
round shape. Depending on the size of your

1. Pull the bones from the salmon if there are any.

Cut the salmon fillet into 3/4-inch thick pieces.
2. In a medium size bowl, mix the marinade

pan, you can cook 4 to 5 pancakes at once.

Reduce the heat to medium low, and cook until
the bottom is light golden brown, about 2

ingredients until the sugar and honey have

minutes on each side. Repeat the process with

dissolved. Coat the salmon pieces with the

the remaining batter. Serve hot with a dipping

marinade. Marinate for 20 to 30 minutes (longer

if you have time).
3. Set the oven rack 6 inches below the heating
element. Preheat the broiler. Place the salmon in
a broiling pan lined with parchment paper or
aluminum foil. Broil about 3 to 4 minutes until the
salmon is cooked and slightly charred. Watch
closely as not to overcook.

sauce.

Diping Sauce:

3. Add all the remaining ingredients.

1 tablespoon soy sauce

4. Continue to stir-fry until the eggplants are well

1 teaspoon vinegar

coated with the seasonings and the pepper is

1 tablespoon water

slightly wilted.

1/2 teaspoon sugar

pinch of black pepper
Gaji Bokkeum (Stir-fried Eggplants)
Ingredients:
2 medium size Asian eggplants (slender and firm)
3 4 green chili peppers (or 1/2 green pepper)
2 tablespoons canola or vegetable oil
1/2 tablespoon Korean red chili pepper
paste (gochujang)
1 tablespoon soy sauce

Linguine with watercress & almond pesto

200g linguine or spaghetti
85g bag watercress
1 garlic clove, roughly chopped
25g Parmesan
(or vegetarian alternative), half grated, half shaved
50g toasted flaked almond
4 tbsp extra-virgin olive oil
1 tbsp lemon juice
tsp sugar

1 tablespoon rice wine (or mirin)

1 teaspoon minced garlic
1 teaspoon sugar
1 tablespoon sesame oil
1/2 teaspoon sesame seeds
pinch pepper

Cook the pasta following pack instructions. Meanwhile,

put the watercress and garlic in the bowl of a food
processor and blend for a few secs until finely chopped.
Add the grated cheese, half the almonds, the olive oil,
lemon juice and sugar. Season well, then blend until you
have a smooth pure consistency.

1. Cut the eggplants lengthwise in halves. Then cut

crosswise into about 1/2-inch thick chunks. Cut
the pepper into about 1-inch long pieces.
2. Heat a pan with the oil over medium high heat.

When the linguine is cooked, drain, reserving a cup of

the cooking water. Return the pasta to the pan and pour
over the pesto, using a little pasta water to loosen the
sauce if necessary. Stir everything together and divide

Stir fry the eggplants quickly, about a minute or

between 2 bowls. To serve, top with the shaved cheese

until the outside starts to soften.

and remaining almonds.