1 tb sesame seeds
8 c homemade chicken broth
2 tb finely chopped garlic
2 tb finely grated fresh ginger
1/2 c uncooked white rice
1 tb reduced-sodium soy sauce
1 ts toasted sesame oil
1 ts kochujang or other hot chile
– paste
1 c shredded cooked chicken
2 scallions, finely chopped

Instructions

In a small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to a small bowl and set aside. In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce
and sesame oil; add chile paste to taste. Add chicken and heat just until warmed through. Ladle the soup into bowls and garnish with scallions and the reserved sesame seeds.

Instructions
Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. Remove from grill, cover and let rest for 5 minutes. Slice
thinly against the grain.

Directions

1. Heat wok/stir-fry pan.
2. Whisk the 2 eggs with a little bit of oil and add to wok; working with a wooden spatula, separate into small pieces; remove from wok and set aside.
3. Cut pork into small thin strips; season with soy sauce and sugar; add a little oil to the wok and stir-fry pork until cooked through; remove from wok and set aside.
4. Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
5. Stir in rice and mix well.
6. Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
7. Season with salt and red pepper to taste.

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4 Large garlic cloves; crushed
2 t Fresh grated ginger root
2 T Sugar
2 T Peanut oil
2 Scallions; chopped
1/2 t Crushed,dried hot red pepper
2 T Toasted white sesame seeds
6 T Soy sauce

Preparation

Combine all ingredients in a bowl. Makes about 1-1/2 cups.

Instructions
1. Preheat the oven to low and prepare the vegetables as mentioned in the ingredients list.
2. In a large mixing bowl, beat together the flour, water and beaten eggs until smooth.
3. Heat 2.5cm/1-inch of oil in a large frying pan and place some flour on a plate.
4. Roll the vegetables in the flour, dip in the batter to coat evenly then drop into the hot oil and fry over medium heat until batter is a deep golden brown on the outside. Cook each vegetable in batches starting with the potatoes. As each batch is done, drain on kitchen paper and place in the oven to keep warm.You will probably have to add more oil as you go but make sure it is hot before adding the next batch of vegetables. Do not overcrowd the pan.
Serve hot sprinkled with Chilli Soy Sauce (yangnyomjang) if desired.

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Instructions
Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to mreinade. Place ribs in a large plastic bag. Combine marinade ingredients and pour over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade. Grill ribs over hot mesquite 15 to 20 minutes, turning and basting just before removing from the grill. Ribs are ready when brown and crispy.

1 cup soy sauce
1/2 cup sugar
1/8 cup sliced green onion
1 tablespoon white sesame seeds
2 tablespoons sesame oil
2 tablespoons ko chu jang (Korean hot pepper sauce)
1 1/2 pounds short ribs (have your butcher cut 1/8-inch thick slices of short ribs, bone attached)
Preheat a grill.

Preparation

Combine soy sauce, sugar, green onions, sesame seeds, sesame oil, and ko chu jang with ribs and marinate for 30 minutes to 1 hour. Grill over charcoal barbecue grill.

Note: Adjust sweetness or spiciness by adding more or less of either sugar or ko chu jang sauce.

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• korean recipes

Instructions

Trim fat from beef; put in freezer for 45 minutes; cut beef diagonally across the grain into 1/8 inch slices; mix remaining ingredients except sugar; stir in beef and coat well. Cover and marinate at room temperature for 2 hours or overnight in the refrigerator; return to room temperature before cooking. Add sugar and marinate another 30 minutes. Stir fry in hot oil using a large skillet or wok over medium heat until light brown, 2 to 3 minutes, do not crowd the pan. Serve with hot cooked rice.

i

Preparation
In a medium bowl, toss together the carrots, vinegar, olive oil, salt, and pepper.
Lay out the 4 slices of prosciutto. Top each with 1/4 of the carrot mixture. Place a basil leaf on top of each and roll the prosciutto up and around the basil and carrots. Secure the bundles with toothpicks and serve.

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Method
Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes. (This is to make it easier to thinly slice, so make sure it doesn’t freeze completely.)
In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.Take the pork out of the freezer and unwrap on a clean cutting board. Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour.In a small mixing bowl, combine the Sriracha hot chili sauce, the honey, and the remaining 2 teaspoons of sesame oil. Stir to combine. Set aside.When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don’t splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds.To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat!

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