Kongnamulguk is typical Korean everyday soup. In my opinion, if you see someone who can make delicious kimchi and kongnamulguk, you can say he or she is good at Korean cooking! Serve with “Kkakdugi”
- sesame oil
- roasted sesame seeds
- dried anchovies
- green onion
- soybean sprouts or mung bean sprouts
- Spicy version:
Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi). Kkakdugi goes with kongnamulguk (soybean sprout soup) and ox bone soup.
- Kosher Salt
- Sugar
- Fish sauce
- minced Ginger
- green onion
Korean-style bean sprouts.
- mung bean sprouts
- finely chopped scallion
- minced garlic
Korean-style mushrooms
- shiitake mushrooms
My faaaaavorite dumpling ever. Grandma used to make me them for breakfast, lunch and dinner! Seasoning with sesame oil, salt and pepper takes some trial and error. Make sure you have enough salt and sesame oil or it won’t taste the same.
- garlic
- garlic powder
- salt
- ground pepper
- fresh bean sprouts
- sesame oil
- eggs
- wonton wrappers
- medium onion
- extra lean ground beef
- flour
Lightly fried egg dipped zucchini to be eaten with rice and other Korean food
- medium sized zucchini
- eggs
- white flour
- salt
- canola oil
Yummy Korean potato starch noodles sauteed with mixed vegetables, flavoured with soy and sesame oil
- finely sliced onion
- fresh spinach
- thinly sliced dried chinese black mushrooms
- approx 1 cup soy sauce
- sesame oil
- organic cane sugar
- julienne red pepper
- julienne carrots
- optional very thinly sliced beef or venison
Koreans love to eat bulgogi by placing a small amount of steamed rice in a lettuce leaf, a slice of bulgogi and small amount of kimchi (pickled fermented vegetable available in Asian stores). Roll up and eat.
- 600g scotch fillet
- water
- Korean soy sauce
- onion sliced
- Spring onion sliced
- Sesame seeds
- Pine nuts
- Grape seed oil or olive oil
- salt
- pepper
- sesame oil
- onion
- nashi pear
- minced garlic
- 40g sugar
Variation:
Instead of green capsicum, use green beans or English spinach lightly blanched and stir-fried. Several kinds of mushrooms can also be used to make ‘Mushroom Japchae’.
- **Sauce
- Black pepper
- sesame oil
- sugar
- soy sauce
- Salt
- Vegetable oil
- soy sauce
- sugar
- sesame oil
- 100g lean beef
- 200g “Japchae” sweet potato noodle
- onion cut into thin strips
- carrot cut into thin strips
- green capsicum cut into thin strips
Makes 1 Quart
- water
- sugar
- turmeric
- daikon radish
- rice vinegar
- kosher salt