Salgussam (Walnuts wrapped in dried apricots)
Ingredients
Dried apricots
Roasted walnut halves
Directions
1. Slice open the apricots by slitting the sides. Make sure not to cut them all the way through.
2. Open them up flatten them out and trim the edges to make rectangular strips.
3. Make strips of apricot. Put them side by side on your cutting board with sticky part up.
4. Add halved walnuts lengthwise, with the wrinkly part down. Add more halved walnuts to fit on the first like lids.
5. Roll up the apricot. Cover with plastic wrap and press it together. Keep in the freezer.
6. Serve by slicing the wraps into ⅓ inch thick pieces.
Hwajeon (Pan-Fried Sweet Rice Cakes)
Makes 5
Ingredients
½ cup sweet rice flour (glutinous rice flour)
pinch of salt
¼ cup hot boiling water
3 tablespoons sugar
3 tablespoons water
2 teaspoons vegetable oil
Directions
1. Put sugar and water in a small sauce pot. Cook over very low heat and simmer for 5 minutes. Don’t stir it with a spoon, just make sure it gets well combined in the pot by swirling the pot every now and then. Remove from the heat and cool down. Set aside.
2. Combine sweet rice flour and salt in a bowl. Add ¼ cup hot water and mix well with a wooden spoon until the dough has cooled enough that you can knead it by hand.
3. Knead the dough until it’s smooth, then divide it into 5 equal-sized pieces. Roll each piece into a ball. Keep them covered with a piece of plastic wrap so they don’t dry out.
4. Press each rice cake ball into a disc about 2½ inches (6 to 7 cm) in diameter.
5. Heat up a non-stick pan over medium high heat. Add 2 teaspoons vegetable oil, swirling the pan to coat the surface. Once it’s heated up, turn the heat down very low. The key to beautiful hwajeon is to keep them white by pan-frying over low heat.
6. Put the rice cakes on the pan and cook them for a few minutes. When the bottoms are slightly crispy turn them over and flatten them out with a spatula. Cook a few more minutes.
7. Drizzle the syrup on top of the rice cakes.
Matang (Candied Sweet Potato)
Ingredients
1lbs Korean sweet potato
1 tbs vegetable oil
¼ cup sugar
Black sesame seeds
Baking Parchment
Directions
1. Peel the sweet potato.
2. Rinse it in cold water and dry it with paper towel or cotton cloth.
3. Slice it into chunks that look like smooth-edged triangles, about 2 inches wide and ½ inch thick.
4. Put 5 cups of vegetable oil into a wok or frying pan and heat it up.
5. Fry the chunks of the sweet potato over medium high heat for about 6-8 minutes until golden brown. Set aside.
*tip: You can tell if the oil is hot enough to fry by dipping the tip of a sweet potato chunk into it. If it bubbles, it’s the right temperature to fry.
6. In a thick bottomed pan, add 1 tbs vegetable oil spread the oil by moving the pan around.
7. Sprinkle ¼ cup of white sugar on over the oil evenly.
Heat it up over medium heat for a couple of minutes. When the sugar starts melting, lower the heat and simmer about 7-8 minutes more, until the sugar turns into a golden-brownish syrup.
*tip: Never stir the syrup with a spoon; spread it by moving your pan.
8. Lay out a non-stick sheet of baking parchment.
9. Add the fried sweet potato to the syrup in the pan. Gently mix to coat the potato chunks in the syrup.
10. Sprinkle some black sesame seeds over top.
11. Transfer the potato to the parchment sheet. Leave a gap between each potato piece so that they don’t stick to each other. When the coating cools down and become solid, transfer to a serving bowl.
Source: By Maangchi, https://www.maangchi.com/recipe/matang
1lbs Korean sweet potato
1 tbs vegetable oil
¼ cup sugar
Black sesame seeds
Baking Parchment
Directions
1. Peel the sweet potato.
2. Rinse it in cold water and dry it with paper towel or cotton cloth.
3. Slice it into chunks that look like smooth-edged triangles, about 2 inches wide and ½ inch thick.
4. Put 5 cups of vegetable oil into a wok or frying pan and heat it up.
5. Fry the chunks of the sweet potato over medium high heat for about 6-8 minutes until golden brown. Set aside.
*tip: You can tell if the oil is hot enough to fry by dipping the tip of a sweet potato chunk into it. If it bubbles, it’s the right temperature to fry.
7. Sprinkle ¼ cup of white sugar on over the oil evenly.
Heat it up over medium heat for a couple of minutes. When the sugar starts melting, lower the heat and simmer about 7-8 minutes more, until the sugar turns into a golden-brownish syrup.
*tip: Never stir the syrup with a spoon; spread it by moving your pan.
8. Lay out a non-stick sheet of baking parchment.
9. Add the fried sweet potato to the syrup in the pan. Gently mix to coat the potato chunks in the syrup.
10. Sprinkle some black sesame seeds over top.
11. Transfer the potato to the parchment sheet. Leave a gap between each potato piece so that they don’t stick to each other. When the coating cools down and become solid, transfer to a serving bowl.
Source: By Maangchi, https://www.maangchi.com/recipe/matang
Kongnamul Muchim (Seasoned Soybean Sprouts)
Ingredients
1 pound kongnamul (soybean sprouts)
1 scallion, finely chopped
1 teaspoon minced garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
salt (about 1 teaspoon) and pepper to taste
Directions
1 pound kongnamul (soybean sprouts)
1 scallion, finely chopped
1 teaspoon minced garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
salt (about 1 teaspoon) and pepper to taste
Directions
Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. It’s not necessary to snip off the roots, but you can if you want. Place 1 cup of water in a medium size pot with a teaspoon of salt. Add the bean sprouts. Cover, and cook over high heat for about 7 minutes. (Do not open the lid until done.)
Drain quickly, and cool. (You can shock the sprouts in cold water to stop the cooking for an extra crunch, but not necessary.) Toss with the remaining ingredients. Taste a little and add more salt to your taste if needed.
Source: Korean Bapsang, by Hyosun Ro, https://www.koreanbapsang.com/2012/02/kongnamul-muchim-seasoned-soybean.html
Ingredients
1 Korean cucumber or 2 Kirby (pickling) cucumbers
1 teaspoon salt
1 tablespoon Korean hot pepper flakes (gochugaru) (OR NOT)
1 tablespoon chopped scallion
1/2 teaspoon garlic minced
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil
Directions
1 Korean cucumber or 2 Kirby (pickling) cucumbers
1 teaspoon salt
1 tablespoon Korean hot pepper flakes (gochugaru) (OR NOT)
1 tablespoon chopped scallion
1/2 teaspoon garlic minced
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil
Directions
Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for 15 -20 minutes.
Drain excess liquid. (Avoid squeezing them because they will bruise.) Mix well with all of the remaining ingredients.
Source: Korean Bapsang, by Hyosun Ro, https://www.koreanbapsang.com/2010/07/oi-muchim-korean-style-cucumber-salad.html
Makes 6-8
Ingredients
#1
1 1/2 lb Korean radish (moowoo)
2 Tbsp Korean chili flakes + 1 Tbsp anchovy sauce (subbed plum paste) + 1 tsp chopped garlic + 1 Tbsp chopped green onion (optional) + 1 tsp sesame seeds
#2
1 lb mung bean sprouts (sookju-namool)
2 tsp Korean soy sauce + 1/4 tsp salt + 1/2 tsp garlic + 1/4 tsp shrimp powder (optional) + 1/2 tsp sesame oil + 1 tsp sesame seeds
#3
1 English cucumber
2 tsp oil + pinch salt + 1/2 tsp sesame seeds
#4
2-3 zucchini or 1 if whole piece is used
2 tsp oil + 1/2 tsp shrimp powder or shrimp sauce (optional) + 1 tsp Korean say sauce + 1tsp garlic + 1/2 tsp sesame oil + 1 tsp sesame seeds
#5
8-10 dried shitake mushrooms, need to soak in water for 2-3 hours
1 Tbsp oil + 2tsp Korean soy sauce + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp chopped green onion
#6
3 oz dried wild fern (gosari), need to soak in water overnight
1 Tbsp Korean soy sauce + 1tsp garlic + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp oil + 1 Tbsp chopped green onion
Freshly cooked short grain rice (Korean or Japanese) : about 1 cup per serving
6-8 eggs (optional) : fried, sunny side up
1 1/2 lb Korean radish (moowoo)
2 Tbsp Korean chili flakes + 1 Tbsp anchovy sauce (subbed plum paste) + 1 tsp chopped garlic + 1 Tbsp chopped green onion (optional) + 1 tsp sesame seeds
#2
1 lb mung bean sprouts (sookju-namool)
2 tsp Korean soy sauce + 1/4 tsp salt + 1/2 tsp garlic + 1/4 tsp shrimp powder (optional) + 1/2 tsp sesame oil + 1 tsp sesame seeds
#3
1 English cucumber
2 tsp oil + pinch salt + 1/2 tsp sesame seeds
#4
2-3 zucchini or 1 if whole piece is used
2 tsp oil + 1/2 tsp shrimp powder or shrimp sauce (optional) + 1 tsp Korean say sauce + 1tsp garlic + 1/2 tsp sesame oil + 1 tsp sesame seeds
#5
8-10 dried shitake mushrooms, need to soak in water for 2-3 hours
1 Tbsp oil + 2tsp Korean soy sauce + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp chopped green onion
#6
3 oz dried wild fern (gosari), need to soak in water overnight
1 Tbsp Korean soy sauce + 1tsp garlic + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp oil + 1 Tbsp chopped green onion
Freshly cooked short grain rice (Korean or Japanese) : about 1 cup per serving
6-8 eggs (optional) : fried, sunny side up
Chili Bibim Sauce : about 1 Tbsp or more per serving
Directions
Directions
#1 : Peel radish, slice thin and cut them into 1/8" sticks. Place them in a mixing bowl, add 2 tsp salt and 2 tsp sugar. Toss and let it sit for 10 minutes. You will see some liquid extracted. Rinse the radish with water once and drain well. Place them back in the bowl and add its seasoning ingredients. Toss well and set aside.
#2 : Cook the mung bean sprouts in boiling water for 3 minutes, drain and place in a mixing bowl. Add the seasoning ingredients and toss. Set aside.
#3 : Cut the cucumber in half lengthwise and slice each half very thin half moon shape. Place them in a bowl and add 1 tsp salt and let it sit for 10 minutes. Rinse with water once, drain and squeeze out a little. Heat oil in a skillet over medium heat and stir quick, sprinkle salt and sesame seeds, for 1-2 minutes. Remove from heat and set aside.
#4 : Cut zucchini into 2" logs. Using a knife cut off the green part around the zucchini from the side, discard the white part. (If you are not comfortable of doing this cutting, just use 1 whole zucchini) Slice the green part of zucchini into 1/4" sticks. Heat oil, add zucchini and stir fry for 1 minutes. Add the seasonings and fry until it gets soften keeping the green color.
#5 : Soak the mushrooms in water for 2-3 hours. Remove from water and squeeze out excess water. Slice them thin and cook in the oil with its seasoning until soft, about 3 minutes. Set aside.
#6 : Soak the fern in water overnight. Cook them in a simmering water for 40 minutes until it gets re-hydrated. Drain and rinse. Cut off the woody end part (about 2-3") and discard. Cut the fern 2" slices. Place the fern in a bowl and add Korean say sauce, garlic, sesame oil. Toss with a hand. Heat oil in a skillet, add seasoned fern and stir fry for 2-3 minutes. Add sesame seeds and green onion. Set aside.
To serve, place rice in individual serving bowl or pot. Arrange vegetables contrast in color manner on top of the rice. Place fried eggs on top and dot with sauce. When ready to eat, mix like crazy!
Note: You can prepare each vegetables ahead of time and keep in the fridge. Bring to the room temperature before you served .
Note: You can prepare each vegetables ahead of time and keep in the fridge. Bring to the room temperature before you served .
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