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Ma n d o o
; Koreandumpling
Followthis Koreandumplingrecipefor mandoothat are easyto makeand can be preparedin large
quantitiesin advanceand storedin the freezerfor futureuse.Koreandumplingsare traditionallymade
with a beefor porkfilling,but chicken,turkeyand vegetariandumplingsare alsopopular.Versatileand
delicious,mandoocan be boiled,steamed,deepfried, pan-friedor addedto soup.Theyare substantia
enoughfor a maindish,but are alsogoodas snackdishesor a mess-freelunch.
PrepTlme: 30 minutes CookTime: 10 minutes Total Tlme:40 minutes (Serves6)
fngredlGnb!
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1 lb. leangroundbeef,turkeyor pork
I cupgreenonlon,finelychopped
1 cupfinelychoppednapacabbage(abouttl2 of a smallcabbagehead),parboiled
appox.5 min or till tender.
1 cup soft tofu (2 cakes),chopped
I oz choppedmungbean,blanched
In bollingwaterfor 2 minutes,
3 clovesgarlic,finelychopped
2 Tbspsesameoil
2 Tbspsoy sauce
1 tsp salt
1 tsP pepper
3 lightfybeateneggs
1 packagecircularmandoowrappers(or Japanesegyozaor Chlnesewontonwrappers)
Preparation:
1. Mostimpoftantpart of this recipe,removewaterfrom cabbage,beansprouts,andtofu. Squeeze
usinga Koreansqueezingbagor a kneehigh.
2 . In a largemixingbowl,gentlycombinemeat,greenonion,napacabbage,tofu, and beansprouts
noodles,and eggs.
3 . In a separatebowl,combinegarlic,sesameoil, soy sauce,$alt,and pepper.
4. Pourseasoning
mixtureover meatandvegetablesand mix with handsto combine.
5. Placeabout I tablespoon
of fillingin the centerof dumplingwrapper.
6. Dip yourfingerin waterand wet the outsideedgeof the top half of the wrapper,
7. Foldthe wrapperup to closeandthen crimpthe edges.
8. Repeatuntil the fillingis gone.
Youcansteam,boil,fry, or sautethe dumplingsas you wish.
i Korean Vegetable
Pancakes (pajeon)
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Ingredients
1 cup Koreanpancakemix
L L/2 cupswater
choppedvegetables(onion,zucchini,carrots,greenonion.)
cookingoil or spray
Dippingsauce
I tablespoon
sesameoil
sprinkleof sesameseeds
L/2 soy sauce
Freshgarlicand fresh gingerto taste
Choppedscalliontops
2 tablespoons
ricewinevinegar
Directions:
To preparethis dish, first chopup any vegetablesyou want to put
into the pancakes.I suggestzucchini,onion,scallion,carrots,enoki
mushrooms,and even Koreankimchi. Traditionally,
the vegetables
are cut into thin sliversor are diced.
Mixthe water,pancakemix, and vegetables
toEetherin a bowl. With
pan,
a little cookingoil in the
fry the pancakestill brownon either
side. over a mediumheat,this shouldtake about3 minuteson each
side. Makesurethe pancakesare quitethin. If they are too thick,
the insidewill be goopyand the vegetableswon't cookfully. Properl
cooked,thesepancakesshouldbe light and somewhatcrispy,not
thick and fluffy like regularpancakes.
DippingSauce: Mixall ingredients
in a smallbowl.
Cut the cookedpancakesup into severalslices(like a plzza). Serve
hot with dippingsauc€.
Makes:2-4 senrings,Prep.time: 15 minutes,Cookingtime: 20
Biblmbop
Beef & MixedVegetableRlce
H
IBIT J I
U IOH
Bibimbop[iterally meansmixed riceor mlxedmeal ln Korean.lt's a popularmeatconsistingof a bowl of steamed
white rice toppedwith vegetables,beef, a whoteegg,and kochuiene(red chiti pepperpaste).KochuJang
is usuatty
servedseparatelyto controtits spicinessof this rice dish.
A variation of this dish, dotsotbibimbop(dolsot meaningstonepotl is servedin a heatedstonebowt, in which a
raw egg is cookedagainstthe sidesof the bowt. Beforethe rice is ptacedin the bowt, the bottom of the bowl is
coatedwith sesameoit; consequentty,
the portionof the rice touchingthe bowtbecomesgotdenbrownand crispy.
Vegetabtescommonlyused in bibimbopinctudejulienne cucumber,zucchini, carrot, white radish, mushrooms
beltftowerroot, and taver. lt mayatsocontainspinach,soybeansprouts,and brackenfern sterns.Tofu, either plain
or saut6ed,may atsobe includedin the dish as wett. Within both types of bibimbops,all ingredientsare typicatty
stirred togetherthoroughtybeforeeating.
RecipeIngredients
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1Alb sticedshellsteak
1 cup beltftowerroots (dorali)
/2 cup beansprouts
3 shiitakemushrooms
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1 cucumber
l eg g
3 cupssticky rice grain
(Koreanred chiti peppei paste)
4 tbsp kochuJang
1 tbsp sugar
1 tbspsesameseeds
Z tsp sesameoit
CookingDirections
1. Seasonbeef and stir-fry tightty untit cooked.
Z, Cut cucumbers,carrots and shitakemushroomsinto match stick size and shredbellflower roots (doraji).
Squeezeout excesswater andsprinktethem with satt.
3. Add 1 tsp of sesameoil to hot fryrngpan and stir-fry the cucumberquicktyso the cotor stala vivid. Spread
them on a big ptate to coot. Add more sesarneoit then stir-fry betlftowerroots, carrots, and mushroom
consecutively.
4. Placecookedrice in a deepdish and add the preparedingredientson top of the rice (for hot stonedotsot
bibimbop,heat the stone pot until hot enoughto burn the fingersand coat 2 tsp of sesameoit. Ptacethe
rice sizzlingright into the hot stonepot).
5. Fry an egg sunny-side-up
in a frying pan and ptaceit on top of the dish (for hot stone dotsot bibimbop,
placethe raw eggon the sideof the hot pot so it can stightlycook).
6. To make seasonedkochujangpaste, combine kochujang,sugar, sesameseedsand sesameoit. Mix att
ingredientswett.
7. Addseasoned
kochujangto taste and mix it thoroughtywith rice and vegetablesbeforeeating.
KoreanRiceCakeSoup(DukGuk)
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PrepTime:15 mins
TotalTime:20 minsmin
Serves:6
Ingredients
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2112quartsbeefstock(notbeefbroth)
2 lbs packagesKoreanricecakes (pre-sliced)
1 bunchgreenonionsfinelychopped(greentopsonly).
1 cupyellowonionsliced
Toppings
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2 sheetsnorifreshseaweedtoastedandcrushedintoflakes
4 eggslightlybeatencookedinto1/8"thickomelet(yes1/8'thick!)Thensliceinto318"x 2"
longstrips
1 (6 ounce)beef loincut into114x 114x 2 strips.Seasonwithfreshgarlic,salt, black
pepper,greenonion,sesameseedoil,andsoysauce.Sauteeuntiljustcooked.
(mandu)pre-boiled.
12 Koreandumplings
Directions'
1.
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3.
4.
5.
Bringbrothto a boil.
Addslicedyellowonionand ricecakes,boiluntiltender,aboutfiveminutes.
Add cookedmandu,heatuntildumplings
are heatedthrough(about2 minutes).
Addgreenonionandcookfor one minute.Removefromheat.
Foreachbowlof soup:spoonsoupintobowlandadddesiredtoppings.