APPETIZER

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		BIN-DAE-TTEOK Mung Bean Pancake 빈대떡

Bindaetteok literally means "mung bean pancake" in Korean and it is a variety of jeon, a Korean style pancake, similar to pajeon. It is made of ground mung beans, with green onions,kimchi, or peppers cooked in a frying pan. It was originally prepared by frying a mixture of water-soaked and ground mung beans, pork, bracken fern, mung bean sprouts, and cabbage kimchi. Meat, usually pork or beef, can also be added as an ingredient. In Korean restaurants, this dish is served with a small side serving of dipping sauce made of soy sauce, minced green onions, gochugaru (red chili pepper flakes) and some vinegar.

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		DOO-BOO KIM-CHI Tofu W/ Fermented Cabbage 두부김치

Dooboo kimchi 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.  It’s 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.

RECIPE INGREDIENTS

1 package dooboo 1½ cups aged kimchi ¼ 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

COOKING DIRECTIONS

In a pot, fill enough water to cover the whole block of tofu and bring it to boil. Add some salt and boil tofu for 5-7 minutes. Drain well, cut in half and slice ½ inch thick. Keep it warm. Sauté garlic in vegetable oil and add beef. Add salt and pepper to taste. To prepare kimchi ingredient, chop and drain well. Add kimchi, red chili pepper flakes, and soy sauce. Cook for 4-5 minutes and add sesame oil. On a plate, put kimchi in the center and cubicle tofu pieces on the side or around the perimeter of the plate. Sprinkle chopped green onions for garnish.

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		GOP-CHANG Grilled/Stir-Fried Intestines 곱창구이/볶음

Gopchang bokkum or gui is a stir-fried or grilled intestines (from cattle or pork) delicacy enjoyed by Koreans especially while drinking soju. It is high in iron and vitamins and has a characteristic flavor and a chewy yet palatable texture. When grilled, it is usually done on a hot skillet in open flames with vegetables such as onions, garlic, green onions, mushrooms and Korean hot peppers. Popular dipping sauce for this dish is a mixture of sesame oil and salt butgochujang can also compliment gopchang by wrapping it with ssam. When stir-fried, aforementioned vegetables are usually mixed in with gochujang which can add some spiciness to the dish.

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		KANG-POONG SAE-WOO  Spicy & Sweet Shrimp 깐풍새우

Kangpoong saewoo is another popular appetizer enjoyed by Asians at Korean/Chinese restaurants much like tangsuyuk. It's definitely a crowd-pleaser, consisting of a pile of battered, crispy fried shrimp in a spicy garlic sauce containing hot chili peppers and sprinkles of scallions. It is usually eaten as an appetizer, ample enough for a quartet of diners to share. Shrimps are usually dipped in soy sauce mixed with vinegar and crushed or powder red pepper flakes (gochugaru) which will add additional kick to each bite.

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		O-JING-UH Dried Squid 오징어

Ojinguhs are popular dry food snacks and it’s the closest equivalent of a Korean beef jerky. Instead of beef, however, ojinguh’s are dried squids which are readily available in the packaged goods section of your local Korean supermarket. This snack is enjoyed by Koreans of all ages but especially popular while drinking beer or soju as “anju” or drinking snacks.  To prepare them at home, they can be easily be cooked on gas stovetops over low to medium flames and/or using frying pans over electric stovetops. Both sides are evenly cooked and then stripped into thinner pieces to be eaten plain or dipped in mayo and/or gochujang as its dipping sauce. Other popular dipping sauce can be mustard or even tobasco sauce.

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Seasoned Fried Chicken 양념통닭

Yangnyeom tongdak is a delicious fried or seasoned chicken which is prepared in a Korean style, on the sweet and non-spicy way. It is traditionally eaten as fast food, often at bars or pick up venues, as an appetizer and not often consumed as a meal. It's prepared in a way that retains fat in the skin, resulting in a crust described often described as thin, crackly and almost transparent. chickens parts are usually seasoned with spices, sugar and salt, prior to and after being fried. Korean mekju and/or soju are often served with Korean fried/seasoned chicken, along with a side dish of cubed pickled radishes.

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		YANG-JANG-PI Mixed Seafood, Meat And Vegetables In Mustard Sauce 양장피

Yang jang pi is another popular Chinese influenced dish served as an appetizer at Chinese/Korean restaurants. It's great party dish where fresh vegetables are thinly sliced and neatly placed around a large plate with sautéed noodles, seafood, beef and/or pork placed at the center. Assortments of seafood that are usually found in this dish are shrimps, squids, sea cucumbers, and imitation crab meat. And assortments of vegetables can include but not limited to carrots, mushrooms, cucumbers, garlic and ginger. All ingredients are usually mixed together and tossed tableside with a hot mustard-based sauce made up of yellow wasabi and other fresh ingredients.

RECIPE INGREDIENTS: SAUCE

⅓ cup water 2 tbsp sugar 1 tsp salt 3 tbsp vinegar ½ tbsp soy sauce 2 tbsp yellow wasabi 1 tsp peanut butter

RECIPE INGREDIENTS

1 cup flat, wide rice noodles ½ cup pork or beef, thinly sliced ½ cup squid, mantle only ½ cup sea cucumber (optional) ¼ cup salted jellyfish (optional) 6-8 medium to jumbo-sized shrimps, peeled and de-veined 4-5 imitation crab meat sticks 4 egg ½ cucumber ½ carrot ½ onion 1 tsp ginger ½ cup shitake mushroom 1 tbsp soy sauce 2 tbsp sesame oil 2 tsp cooking wine 4 tbsp cooking or olive oil ½ tsp garlic, minced Salt and pepper to taste

COOKING DIRECTIONS: SERVING 4

As an optional step, soak salted jellyfish in cold water for 1 hour. Drain and set aside. Make hot mustard sauce by mixing all ingredients together until it turns completely liquid. Strain any tiny bits and pieces left over from wasabi and/or peanut butter. Refrigerate. Peel, de-vein shrimps, and rinse under cold running water Clean squid and cut into bite-size pieces. As an optional step, clean sea cucumber and cut into bite-size pieces. Boil water in pot and cook shrimp for approximately 1 minute to 90 seconds, depending on size. Feel free to use a mini strainer. Slice in half and set aside. Boil squid for approximately 1 minute in same boiling water. Rinse once more in cold water and drain. Set aside. As an optional step, boil sea cucumber for approximately 2-3 minutes in same boiling water. Rinse once more in cold water and drain. Set aside. Julienne cut cucumbers, and carrots. Carefully tear imitation crab meats into thinner strips. Separate egg yolks and whites. Pan-fry yolk only in low heat. Discard egg whites or feel free to include them but pan fried separately. Spreading egg contents wide around pan is best. Once both sides are cooked, julienne cut. In a large serving plate, neatly arrange prepared vegetables and seafood around a plate much like in the picture above. Once complete, refrigerate for 30 minutes for optimal taste. Boil water in pot and cook noodles for 4-5 minutes. Drain and cool. Thinly slice onion and mushrooms. Mince ginger and garlic. Add oil to frying pan and sauté beef or pork in high heat for 3-4 minutes. Add noodles, onions, mushrooms, ginger, garlic, soy sauce, sesame oil, and cooking wine. Stir-fry for additional 2-3 minutes. Sprinkle salt and pepper to meet taste. Take out vegetable plate out of the fridge and place sautéed ingredients in the middle. Pour hot mustard based sauce over right before serving. Add less to control spiciness. Mix and toss all ingredients together.

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		TTEOK-BOK-KI Spicy Rice Cake W/ Vegetables 떡볶이

Tteokbokki is one of Korea's popular snacks that are loved by teenagers as well as adults.  It is made from garaetteok, a chewy long cylindrical rice pasta (or "rice cake") that is cut into many pieces and cooked with various ingredients.  It is a stir-fry dish which is cooked withgochujang (red chili pepper paste) along with garaetteok, seasoned beef, fish cakes and assorted vegetables such as green onions, carrots and onions. A spicy version of tteokbokki is very popular but less spicy ones can be also requested to meet everyone's taste buds.  In Korea, this snack is commonly purchased from street vendors much like hotdog vendors in New York City. However, it can be found in Korean fast food venues as well as some restaurants outside of Korea.

RECIPE INGREDIENTS

10 oz garaetteok ⅓ onion 1-2 stalk(s) carrots 1 tsp of gochujang or more, depending on how spicy you want the dish to be 1 tsp sugar 1 green onion 1 tsp garlic Sesame seeds

COOKING DIRECTIONS

For preparation, make sure the garaetuk is soft and chewy for cooking. Cut the onion and carrot into widths of ½ inch and lengths of 1 inch. Mix the ketchup and hot pepper paste in a pot, then boil it with added sugar, lastly sprinkle in some sesame seeds. Pour oil into a pan with garlic and green onions then fry the onions, carrots, and cabbage. When the vegetables are lightly fried, put the garaetuk with the mixed sauce for 5-8 minutes. Serve hot.

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