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Napa cabbage wraps with boiled pork and spice mixture. Serve with rice and side dishes (Serving 2 adult).

serving size: 2

• one 12 ounce piece of fresh pork belly (un-smoked bacon) with skin
• 5 cloves garlic, pealed
• 3 inch fresh ginger root, peeled
• 2 table spoon Korean soy bean paste (doenjang)
• 1 table spoon instant coffee
• 1 onion, peeled
• 10 cup water

preparation:

Put water, garlic, ginger, soybean paste, instant coffee and onion in a deep pot and boil over high heat. Wash the pork in running water and put it in the pot when it starts to boil. Close the lid and briefly bring back to a boil. Turn the heat down to medium-high and continue to cook for 50-60 minutes or until fully cooked (pork the meat with metal chopstick and when it is fully cooked, no blood will come out). Use tongs to pick out the pork and place it on the cutting board. Slice the pork into thin slices and transfer to a serving plate.

soybean paste dipping sauce:

• 1 table spoon Korean soybean paste (doenjang)
• 1 tablespoon minced garlic
• 1 tablespoon grated onion
• 1 tablespoon Asian sesame oil
• 1 tablespoon sesame seeds, toasted

Put all the ingredients in a bowl and stir to mix well.

Spicy Korean Radish

• 1/2 pound Korean radishes, 2-inch-long fine julienne strips
• 1/2 teaspoon salt
• 2 teaspoons red pepper powder
• 1/2 teaspoon minced garlic
• pinch of grated fresh garlic
• 1/4 teaspoon granulated sugar

Put radish in a bowl and sprinkle the salt on top. Briefly mix and let sit for about 30 minutes. Gently squeeze the water out. Add red pepper powder, garlic, ginger, and sugar and mix in together.

Jangban Guksu – Acorn Noodle with Vegetable
Jangban means ‘flat serving tray’, and guksu means ‘noodle’ in Korean. This noodle disk is always served on a large flat plate with lots of vegetables. Mix them just before eating. Mainly a summer dish, it is served in a portion big enough for two.

serving size: 2

• 3 ounces acorn noodles (or buckwheat noodles)
• 8 leaves green lettuces, thinly sliced
• 1 leaf red acre cabbage, thinly sliced
• 1/4 red bell pepper, thinly sliced
• 1/4 carrot, cut into thin strips
• 1/2 Japanese cucumber, peeled, seeded, cut in to thin strips
• 1/4 red onion, thinly sliced lengthwise
• 1/2 ounce chicken breast, boiled and shredded
• 2 egg yolks, made into jidan *
• 1 boiled egg, cut in half
• 1/8 cup radish sprouts

Arrange all the prepared ingredients (lettuce, red acre cabbage, red bell pepper, cucumber, carrot, red onion, chicken breast and egg yolk) on a large serving plate, and place the noodles on top. Put the boiled egg and radish sprouts on top of that, and serve with the mixing sauce on the side. Just before eating, pour on the mixing sause and mix the noodles with the other ingredients.

How to make jidan:

Put egg yolk and one tablespoon of water in a bowl and mix well. On a heated frying pan, pour the mix out and spread the egg as thinly as possible by tilting the pan. Turn down to low heat and let it cook without getting brown. When the egg is cooked, transfer it to a cutting board and use a knife to shred it.

spicy source for noodles:

• 1-1/2 tablespoons Korean hot pepper paste (gochujang)
• 1 tablespoon rice venegar
• 1 teaspoon granulated sugar
• 1 teaspoon Asian sesame oil
• 1 teaspoon sesame seeds, toasted
• 1 ounce Asian pear, cut in strips

mixing source

• 1 tablespoon soy source
• 1/2 tablespoon granulated sugar
• 1/2 tablespoon water
• 1 teaspoon mirin
• pinch of black pepper
• 1 teaspoon Asian sesame oil
• 1 tablespoon finely chopped scallions

For each source, combine all the ingredients and stir to mix. Make each source in a separate bowl and set aside

Noodles:

Cook the noodles in a deep pot of water. Add the noodles when the water is boiling and gently stir a few times while cooking (about 5 minutes or until tender). Drain by putting the noodles in a colander and rinse a few times in cold water. Drain when completely cooled. Put the noodles and the spicy source in a bowl and mix right away.

Ojingeo-Bokkeum – Squid in spicy source
Scared of squid? This is a perfect way to conquer your fear. Sure, it;s spicy, but mix it with rice or even pasta – you’ll be glad you tried it!

serving size: 2

• 1 large squid, cleaned, and cut into 1-1/2-inch long strips
• 1/2 large onion, thinly sliced lengthwise
• 1 scallion, cut into 1-1/2-inch pieces
• 2 teaspoons sesame seeds, toasted
• 1 tablespoon vegetable oil

source

• 1/4 cup red pepper powder
• 1 tablespoon Korean red pepper paste (gochujang)
• 1 tablespoon minced garlic
• 2 tablespoon granulated suger
• 1 tablespoon corn syrup
• 1 tablespoon Asian sesame oil
• 1/4 teaspoon salt
• pinch of black pepper

Put all the ingredients in a bowl and stir until mixed. Heat a heavy skillet and add vegetable oil. Add source and quickly stir using a wooden spoon for about 10 seconds over medium heat. Add squid and onion and cook over high heat until squid is cooked and mix in the scallions. Transfer to a serving dish and sprinkle on some sesame seeds.

Gamjajeon -Potato Pancake
Potato lovers, this one’s for you.

serving size: 2

• 2 large potatoes, peeled
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 few strips of shredded zucchini *
• vegetable oil

Grates the potatoes into a large bowl. Quickly add all-purpose flour and salt and stir to mix (grated potato will darken in color fairly quickly; to avoid this, have the flour ready and add as quickly as possible). Heat a large nonstick frying pan and add some vegetable oil. Put half of the batter on the frying pan and make about 6-inch circle (about 1/4-inch thick). Sprinkle on the shredded zucchini. Cook over medium heat for about one minute or until the bottom turns brown. Using a spatula, flip the pancake over and the add more vegetable oil to avoid any sticking. Continue cooking until both sides are golden brown or fully cooked. Make another pancake with the rest of batter by repeating these steps.

*You can use just about anything for this ingredient, including crab meat, red or green bell pepper strips, scallions, etc.