Traditional Korean Recipes

It is fall, the leaves are turning and the temperatures are dropping. As we anticipate the long winter, it is not surprising that we (at least I do) think about comfort foods and putting more energy into preparing meals. I am therefore sharing a couple of recipes with you. They are dishes we frequently enjoy and the ingredients are easy for you to obtain.
ENJOY!!!!!!!

MANDU (The Korean equivalent of Chinese wonton, made of minced pork or beef and vegetables wrapped in thin pastry crescents, steamed and often served with soy sauce)

1/2 cup bean curd
1 lb. ground beef
1 tsp. salt
1 tsp. MSG
8 minced green onions
l tbsp. dry white
2 cups finely chopped cabbage
1 tbsp. soy sauce
1 cup bean sprouts
3 large minced garlic cloves
1 tsp. sesame oil
1 tbsp. toasted sesame seeds
1 tsp. ground black pepper
2 10 oz. pkgs. gyoza skins (wonton wrappers)
egg white
vegetable oil
water

Squeeze all liquid from bean curd. Combine the next 12 ingredients. Put 1 teaspoon of mixture in the centre of the gyoza skin. Fold, forming a half circle. Seal the edges with egg white and crimp the edges. Pan fry or steam them. Serve at once with dipping sauce.

DIPPING SAUCE

¾ cup soy sauce
1 tbsp. rice vinegar
¼ cup water
1 tbsp. sugar
1 chopped garlic clove
1 tsp. sesame oil
½ tsp. dried hot chili flakes

Combine all ingredients. Allow flavours to blend for 30 minutes.


BULGOGI (Thin strips of beef marinated in sesame oil, soy sauce, sugar, and garlic, then grilled at your table)

BEEF BULGOGI
2 lbs. thinly sliced beef rib eye, about 1/8 inch thick
Marinade:
5 tbsp. soy sauce
3 tbsp. sugar
4 green onions, finely shredded
3 large garlic cloves, minced
2 tbsp. sake or dry white wine
dash ground black pepper
2 tbsp. toasted sesame seeds
1 tbsp. sesame oil

Mix all ingredients except sesame oil. Add to sliced meat and marinate for 30 minutes to an hour. Add sesame oil just before grilling. Barbecue the meat slices over a charcoal grill or a portable table top grill. Turn only once (thin slices cook quickly). A WOK can be used if a grill is not available.


SPICY CHICKEN BULGOGI
4 half chicken breasts, skinned and boned
2 tbsp. soy sauce
1 garlic clove, minced
2 green onions slivered
2 tbsp. dry white wine
1 tbsp. toasted sesame seeds
2 tbsp. sugar
t tbsp Kochu Jang (hot red pepper paste)

Flatten the chicken breasts slightly with a meat pounder or a heavy rolling pin. Slice into thin strips on the diagonal. In a medium bowl, combine the remaining ingredients. Add the chicken and mix well. Cook on barbecue grill (do not over cook). Serve with hot steamed rice.