Korean Style Baby Meatballs Korean Food

Main Ingredients

½ Cup Ground Beef

⅓ Cup Asian Pear

2 Tbsp Green Onion

2 Cloves Garlic

½ Tbsp Soy Sauce

1½ tsp Sugar

½ tsp Sesame Oil

2 Pinches Black Pepper

2 Pinches Salt

Directions

 

Add all the ingredients in a mixer (or blender).

 

Grind for about 1 minute on high speed, or until all the ingredients stick together well.

 

Put the ground mixture into a zipper bag.

 

Cut the edge off (about ½-inch) of the zipper bag with a scissors.

 

Squeeze the bag to get a ½-inch sized ball. Tip: cut it with a chopstick or dull knife.

 

You can cut the bag for other sizes.

 

Fry them for 5 minutes on medium high, or until they become golden brown. Sometimes stir them so the surface will cook evenly.

 

For adults, you can just scoop the mixture in the pan with a spoon, without the need to use a zipper bag.

Tilapia with a Korean Style Sauce Korean Food

Main Ingredients

3 Tilapia Fillets (½ lb)

¼ Cup All-Purpose Flour

2 Tbsp Cooking Oil

1 Tbsp Green Onion (Garnish)

Sauce Ingredients

1 Tbsp Soy Sauce

½ Tbsp Water

½ Tbsp Sesame Seeds

1 tsp Hot Pepper Powder

1 tsp Garlic, Minced

½ tsp Sesame Oil

2 Pinches Sugar

Directions

 

Obtain 3 Tilapia fillets (½ lb). You can use either frozen or fresh. If they are frozen, thaw them completely and wipe the extra moisture off with a paper towel. Since you will eat this fish with sauce, you do not have to season or salt them.

 

Obtain about ¼ cup of all-purpose flour. Cover the fish with flour evenly. This is a secret for getting a crispy texture and nice flavor.

 

Fry the fish in an oiled (2 Tbsp cooking oil) nonstick pan on medium-high.

 

Meanwhile mix together all the ingredients for the sauce: 1 Tbsp soy sauce, ½ Tbsp water, ½ Tbsp sesame seeds, 1 tsp hot pepper powder, 1 tsp minced garlic, ½ tsp sesame oil, 2 pinches sugar. If you like a lot of sauce for your fish, you can double the sauce ingredients.

 

Fry one side for about 5 minutes, or until golden brown. Flip the fish and fry for another 5 minutes.

 

Spread some of the sauce on top of the fish evenly.

 

Garnish by sprinkling some finely chopped green onion on top of the sauce.

My Sister-in-law’s Bok Choy Salad Korean Food

Main Ingredients

6 Cups Bok Choy (1 lb)

1 Pack Korean Ramyeon Noodles

1 Generous Cup Sliced Almonds (4 oz)

¼ Cup Green Onions

4 Tbsp Salted Butter

2 Tbsp Sesame Seeds

Dressing Ingredients

⅓ Cup Sugar

¼ Cup Sempio Drinking Black Rice Vinegar (or Balsamic Vinegar)

⅓ Cup Canola Oil

2 Tbsp Soy Sauce

1 Tbsp Sesame Oil

Directions

 

Mix all the ingredients for the salad dressing in a mixing bowl until the sugar dissolves: ⅓ cup sugar, ¼ cup Sempio drinking black rice vinegar (or balsamic Vinegar), ⅓ cup canola oil, 2 Tbsp soy sauce, 1 Tbsp sesame oil. As I mentioned above, you can use other kinds of vinegar. From my experience, I recommend Sempio’s drinking vinegar or Balsamic vinegar – those work the best for this salad.

 

Cover the bowl with plastic wrap and chill it in the refrigerator while you are preparing the other ingredients. That will help to make the salad taste better.

 

Obtain about 6 cups of bok choy (1 lb). Wash it good. I used baby bok choy for this salad, but you can use the normal size.

 

Chop the bok choy into ½-inch pieces.

 

Put the chopped bok choy in a plastic bag and chill it in the refrigerator for later.

 

Finely chop ¼ cup worth of green onions. Chill these in the refrigerator too.

 

Obtain 1 generous cup of sliced almonds (4 oz).

 

Obtain 1 pack of Korean ramyeon Noodles. If you cannot get Korean ramyeon noodles, you use 2 packs of the common brand of American instant noodles. (Volume wise, 1 pack of Korean ramyeon is similar with 2 packs the common American instant noodles.) Discard any flavor packs. Smash the noodles into little pieces. You do not want to make them powdery, but you also don’t want to have big chunks in the salad.

 

Melt 4 Tbsp of salted butter in a pan.

 

Add the ramen noodles and sliced almonds.

 

Fry them for 5 minutes, or until golden brown, on medium-high. Keep stirring them to make sure they do not burn.

 

Add the bok choy, fried noodles, almonds, green onions, and 2 Tbsp of sesame seeds in a large mixing bowl.

 

Stir the dressing again and then pour it onto the salad.

 

Toss it together gently.

Nutritious JjinBbang Korean Food

Main Ingredients

2 Tbsp Chestnuts (Canned)

1 Tbsp Carrot

1 Tbsp Peas

1 Tbsp Dried Cranberries

1 Tbsp Raisins

Bread Ingredients

1 Cup All-Purpose Flour

⅓ Cup Milk

1 Egg

1 Tbsp Sugar

1 tsp Baking Powder

⅛ tsp Salt

Directions

 

Boil part of a carrot for 5 minutes on high. You will need 1 Tbsp worth of carrot.

 

Obtain about 2 Tbsp worth of chestnuts from a can. You can find them in a Korean or Asian grocery store.

 

Chop the carrot and chestnut into little pieces about the size of large peas. Obtain 1 Tbsp each of frozen peas (thawed), dried cranberries, and raisins.

 

Mix ⅓ cup of milk, 1 egg, 1 Tbsp sugar, and ⅛ tsp salt in a large mixing bowl. If you want a little fluffy texture to the bread, instead of a slightly chewy one, use ½ of an egg instead of 1 egg.

 

Whisk the egg until the sugar dissolves.

 

Sift 1 cup of all-purpose flour and 1 tsp baking powder into the egg mixture bowl. Sift one third the flour at a time and mix into the milk and egg before sifting more; this will help prevent lumps.

 

Obtain a bamboo steamer and wet cheese cloth, or some other thin cloth, for steaming. Put the cheese cloth in the steamer. Pour the batter on top and spread it around evenly. Put some cold water on your fingers before spreading the batter, in order to help prevent the batter from sticking to your fingers. In this step, start boiling the water for steaming.

 

Put all the main ingredient pieces on top of the batter. Make sure that everything is spread evenly. Gently push the pieces into the batter a little, so that they will not fall off after it finishes cooking.

 

Cover it with the lid and steam for about 12 minutes on medium-high.

 

Tada~~~ You have beautiful steamed bread.

 

To check if the bread is well done, poke the center of the bread with a toothpick, like you do for cake. If the toothpick comes out clean, it is done.

 

Remove the bread from the steamer by pulling on the cheese cloth. Cut the bread any way that you desire. It might be a little tricky removing the bread from the cheese cloth. It is easier if you cut it first and then remove one piece at a time.

Garlic Stem BokkEum Korean Food

Main Ingredients

• 4 Cups Garlic Stems (½ lb)
• 2 Tbsp Cooking Oil
• 3 Tbsp Soy Sauce
• 3 Tbsp Corn Syrup
• 3 Tbsp Water
• 1 tsp Sesame Seeds (Garnish)

Directions

 

Obtain about 4 cups of garlic stems. Wash them well and then cut them into about 2-inch pieces.

 

Add 2 Tbsp of cooking oil and the garlic stems in a heated pan.

 

Fry for 5 minutes on medium.

 

Add 3 Tbsp of soy sauce, 3 Tbsp of corn syrup, and 3 Tbsp of water in the pan. You can substitute the corn syrup with sugar. Adjust the sweetness depending on what you use.

 

Cook covered for 15 minutes on medium.

 

Then remove the lid and cook for another 5 minutes on medium-high, or until the sauce thickens.

 

Turn off the heat and then sprinkle 1 tsp of sesame seeds on top.

 

Now you have a delicious garlic stem side.