Marinated Soy Sauce Dip

Or Yang-Nyum-Jang

Ingredients:

3-4 Green Onions Chopped

1 Jalapeno, Chopped (seeded if wanting less spicy)

1-2tsp minced garlic

1tsp gochugaru (Korean Red Pepper Flakes)

2tsp roasted sesame seed

2tsp roasted sesame seed oil

3Tbs soy sauce (liquid brags aminos)

Mix all together in a bowl

Enjoy it with dishes such as: Bibimbop, Ssambop, Potstickers, Korean pancakes…

Bulgogi Ssambap

"Ssambap" is a traditional Korean dish, which is both tasty and nutritious. You will enjoy the combination of various vitamin rich vegetables along with some "Bulgogi beef", Ssamjang (seasoned miso paste) and cooked rice wrapped in lettuce.

What you need:

Cooked Bulgogi

Cooked rice

Lettuce or choice of leafy vegetable (steamed cabbage, kale...) cleaned and washed.

Ssamjang

How to enjoy Ssambap:

1. Place a leaf of lettuce or other leafy vegetable in the palm of your hand.

2. Add steamed rice and bulgogi

3. Then place a small amount of Ssamjang on the top 

4. Fold it up and enjoy it with various side dishes such as kimchi, pickled radish, green onion salad etc.

Green onion pancake

 Green Onion Pancake with Seafood 

(Haemul-Pajeon)

2 Serving

Ingredients:

1/2 cup all-purpose flour

1 tablespoon potato starch (tapioca starch, arrow root powder works as well)

1/2 teaspoon salt

3/4 cup + 3 Tablespoons water (or vegetable stock)

10-12 green onions

1/2 cup seafood (squid, shrimp, clams), chopped

3-4 tablespoons vegetable oil (or avocado oil)

Optional:

1 large egg, (use 3 Tablespoons less of water if using egg)

1 fresh red pepper, sliced

*vegetarian options omit seafood and egg 

For dipping sauce

2 Tablespoons soy sauce

2 Tablespoons water

1 Tablespoon apple cider vinegar

1/2 teaspoon Korean hot pepper flakes (gochu-garu)

1 green onion, chopped

pinch of toasted sesame seeds

Directions:

1. Combine the dipping sauce ingredients in a small bowl and set aside. 

2. Wash green onions, cut roots off then cut the green onions into 2 inch long pieces. Cut the white part of green onion in half lengthwise if it's too thick. 

3. Wash and chop seafood to small pieces and set aside.

4. Combine flour, potato starch, salt, and water in a large bowl. Mix with a whisk until smooth.

5. Add 2 inch long green onions and chopped seafood to the flour batter.

6. Heat 3 tablespoons of oil in a non-stick frying pan over medium/high heat, add half of the pancake mixture into the heated pan and spread it evenly into a thin round shape.

7. Add some more seafood and batter on top of the green onions. Cook until the bottom is golden brown - around 3 minutes. 

8. Reduce the heat to medium and turn it over, adding more oil around the edges to keep crispy. Cook for another 3-4 minutes. 

9. Repeat with the remaining batter. 

10. Serve hot fresh off the pan with the dipping sauce. 

 Tteokguk - Rice Cake Soup

(Traditionally known to eat for Lunar New Year)

2 servings

Ingredients:

3/4 cup sliced tteok (rice cake)

- If they are frozen, soak them in cold water for 30 minutes and drain 

4 potstickers - frozen or fresh (optional)

For broth (soup base)

2 cups water

1-2 garlic cloves, minced

1 tablespoon soy sauce

1/4 teaspoon salt

pinch of ground black pepper

*Add sliced beef to make beef broth or omit for vegetarian broth, either way will be delicious! 

For garnish

1 green onion, washed and sliced thinly

1 egg whisked

1 sheet roasted seaweed paper (nori) 

1/4 pound beef (flank steak or brisket), sliced into small pieces (or grounded beef), 

marinate at least 30 minutes with 1 teaspoon soy sauce, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, 1 teaspoon toasted sesame oil, 

Directions

1. Combine broth ingredients in a pot and bring to a boil on high heat.  

*If making beef broth-Add beef if using in recipe and cook for 5 minutes on high then turn to medium heat cover with lid and cook 5 more minutes until the beef is tender. 

*If making vegetarian-just omit the beef but add everything else the broth calls for.

*Steps 2-4 make and set aside

2. Crush roasted seaweed in a plastic bag into small pieces

3. Mix eggs well in a bowl

4. Cook the marinated beef on a frying pan on high for a few minutes (for garnish)

5. Add the sliced rice cakes into the boiling soup base and stir it with a ladle

6. Cover lid and let it cook 5minutes then add potstickers.  Cook until all the rice cakes and potstickers are soft and have floated to the top.

6. Pour the mixed eggs little by little into the soup and cook 30 seconds.

7. Turn off the heat and add chopped green onions

8. Dish into bowls and then add the last garnishing's (roasted seaweed and marinated beef)