Samantha Schwartz - Korean Cooking - A Cookbook of Authentic Recipes of Korea

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4 persons

Ingredients

• 1 tablespoon garlic paste
• 3 cups water
• tablespoon dashi granules
• 3 tablespoons Korean bean curd paste
• 1 zucchini, diced
• pound fresh mushrooms, quartered
• 1/ tablespoon Korean hot pepper paste
• 1 potato, peeled and diced
• 1 12-ounce pack soft tofu, sliced
• 1 onion, diced

Directions

1. Add the water to a large pan, add the garlic, hot pepper and curd pastes.
2. Heat until it boils and keep boiling for 2 minutes to help dissolve the pastes.
3. Next, add the potato, onions, zucchini and mushrooms, stir together, bring back to the boil for another 6 minutes.
4. Finally add the tofu, once this has increased in size and the vegetables are soft, serve in the bowls and enjoy.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4 persons

Ingredients

• 2 teaspoons sesame oil
• 1 1 ounce pack dried brown seaweed
• 1 tablespoons soy sauce
• pound beef top sirloin, minced
• 6 cups water
• 1 teaspoon salt
• 1 teaspoon minced garlic

Directions

1. Place the seaweed in a container with water and cover, allow it to soak until it becomes soft, then cut into pieces 2 inches long.
2. Place a pan on to heat, then put in the oil, salt to taste, beef and tablespoon soy sauce, mix together stirring for 1 minute.
3. Next mix in the seaweed with the rest of the soy sauce, cook for a further 1 minute.
4. Now add 2 cups of water and heat until it begins to boil.
5. Drop in the garlic with the rest of the water, once it boils again, turn down the heat and cook on low for 20 minutes.
6. Correct the seasoning and serve.

Prep Time: 120 minutes

Cooking Time: 32 minutes

Servings: 3 persons

Ingredients

• 1 tablespoon sesame oil
• 2 cups white rice
• 1 tablespoon rice wine
• 9 ounces shrimps, shelled and deveined
• 12 cups water
• Seasoning to taste

Directions

1. Take the rice and rinse it, place on the side for 120 minutes.
2. Add the oil to a pan and heat, once hot drop in the shrimps with the rice wine and cook for a minute, then add the rice stir and fry for 1 minute more.
3. Place the water in and heat until it boils, once the rice has expanded to 3 times the size, turn down the heat.
4. Cook for another 10 minutes.
5. Correct the seasoning and serve while still hot.

Prep Time: 25 minutes

Cooking Time: 30 minutes

Servings: 2 persons

Ingredients

• 9 ounces soft tofu
• 2 3 cups dried Pollack
• 2 cloves garlic, minced
• 3 scallions
• 3 tablespoons sesame oil
• 3 cup Dashida, Korean soup stock
• Salt to taste
• 1 egg
• 5 cups water
• Bean sprouts, if desired
• Red pepper flakes if desired

Directions

1. Slice the fish into thin strips, roughly 1 inches long.
2. Heat the oil in a pan and fry the fish strips for 3 minutes.
3. Next, pour the water in with the Korean stock and garlic, place a lid on and heat until it boils, then turn down the heat.
4. Dice the tofu into inch pieces and add to the pan.
5. If using bean sprouts add them now.
6. Put the lid back on and cook for 15 minutes.
7. Beat the egg, using a small bowl.
8. Stir into the soup, mixing well, now add the scallions, cut into 1 inch lengths.
9. Cook for another 2 minutes and correct the seasoning.
10. Dish up hot.
11. Dust with pepper flakes if desired.
12. Can be eaten with steamed rice.

Prep Time: 120 minutes

Cooking Time: 360 minutes

Servings: 10 persons

Ingredients

• 1 scallion, chopped for each serving bowl
• 1 packet of oxtail bones including meat, Korean supermarket
• Seasoning to taste
• 1 gallons water

Directions

1. Add the oxtail to a bowl containing water and leave it to soak, removing the excess blood, change the water 2-3 times.
2. When ready add the bones to a large pot and cover them with 1 gallons of water.
3. Put on the stove and cook 6 hours minimum, the longer you cook the better the taste and meat.
4. While it cooks, keep skimming off the oil that appears on top, keep the water level to around 1 gallon while cooking.
5. Once done the color should be creamy looking.
6. Correct the seasoning.
7. Serve in bowls with the oxtail and scatter the chopped scallions over the top.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2-3 persons

Ingredients

• 1 scallion, chopped
• 2 cups soybean sprouts
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 5 cups water
• 1 tablespoon sesame oil
• 1 2 tablespoons red pepper flakes, if desired
• 1 teaspoon salt

Directions

1. Clean the soybean sprout in water, then drain, take off any unwanted parts.
2. Add the oil to a pot and when hot fry the garlic adding the soy sauce at the same time, cook for 3 minutes.
3. Pour in the water and place the sprouts and season, heat until it begins to boil.
4. Now turn down the heat and cook on low for 20 minutes with a lid on.
5. If you want to add red pepper flakes, put these in 5 minutes before the end of cooking.