Ingredients
1/2 cup (75 g) sesame seeds
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar

How To Make
Heat a nonstick skillet over low to
medium heat and dry-roast the
sesame seeds, stirring continuously
for 1 to 2 minutes until the seeds
turn golden brown. Allow to cool,
then blend to a paste with the soy
sauce, rice vinegar and sugar in a
blender or food processor. This
sauce is a deliciously classic
accompaniment to almost any
Korean dish.

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• Sesame Paste Dip

Yield: four pancakes.
Preparation time: 12 1/2 hours open parenthesis, including soaking the beans).
Cooking time: 30 min.

Ingredients
1 cup of split, skinned mung beans (these are available in Indian shops as mung dhal. Split peas may be substituted.)
1/2 cup of long-grain rice
water to cover.
Two garlic cloves, smashed, and peeled
one small onion, peeled and chopped
three green onions, cleaned and roughly chopped
one small carrot, top and bottom removed, grated
1 teaspoon of salt.
1 (1/2 inch) piece of fresh ginger root, peeled and chopped
two eggs, beaten
2 teaspoons of sesame oil.
4 tablespoons of peanut oil.
1/3 cup of ground beef.
1/2 cup of bean sprouts, coarsely chopped
one sweet red or green pepper, seeded and quarter, finely chopped
one dried red chili pepper, crumbled

How to Make.
1.) Soak the mung beans and rice overnight or at lease for three hours and enough water to cover them. The next day, drain and put them in a blender or food processor and blend or process until layer smooth. Add the garlic, onion, green onions, carrot, salt, Ginger, eggs, and sesame oil and blend or process everything to a smooth, thick batter , adding more water if necessary. (You may need to blend the ingredients into batches.) Let the batter rest for about 30 min. while you prepare the remaining ingredients.
2.) . Heat 1 tablespoon of the peanut oil in a heavy 9 inch frying pan over medium-high heat. When oil is just under the smoking point, but with a slight haze over the surface, pour in a quarter of the batter until the pan the spread it in an even layer over the surface. Sprinkle a quarter of the ground beef, bean sprouts, sweet pepper, and chili pepper evenly over the surface.
3.) Fried pancake for 3 min., or until it begins to curl at the edges; then flip or ease it over and Fry the reverse (filling) side for 3 min., or until it is golden.
4.) Remove the pancake to a heated serving dish and keep it warm all you repeat the process for the other three pancakes. Serve was small bowls of Korean dipping sauce.

Cook’s notepad: the batter may be made in advance and refrigerated. Then with a little water, if necessary. The pancakes may be serve hot or cold.

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1 c Flour 4
Scallions, root ends trimmed 1 ts Salt
-cut into 2″
lengths 1 1/2 c Cold water, or enough to 2
oz Sweet red or green peppers,
~make moderately thin batter -in 2″
juliened strips 3 oz Ground beef
Corn oil for frying 2 tb
Soy sauce 1/2 ts Dried hot red
chili flakes 1/4 ts Korean sesame oil
1 ts Thinly sliced green onion 1/2 ts
Toasted sesame seeds
Method
In a large mixing bowl, combine flour, salt, water and beef. Add scallions and peppers; mix thoroughly but gently. Heat an 8-inch skillet over medium-high heat.Pour in a little oil and reduce heat to medium. Add half the batter mixture. which should make a pancake about 1/4-inch thick. Fry for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes.Remove
pancake and keep warm.Heat a little more oil in the skillet and add remaining batter. Fry on both sides and remove from skillet. Slip pancakes onto a cutting board and cut each into 3-inch pieces. Quickly reassemble pieces in their original pancake shapes or present uncut pancakes which are then divided at the table. Serve warm with traditional Dipping Sauce. DIPPINGSAUCE:
Combine ingredients in a small bowl and serve at the table with pancakes. Makes about 3 tablespoons.

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Instructions
Heat oil in pan at medium to medium high heat. Beat all ingredients into egg. Pour egg into hot pan and allow to spread out. As edges and center begin to firm, GENTLY start lifting and folding egg with spatula (you’ll be folding/rolling into several 1.5 inch [approx.] folds). As egg gets
firmer, keep folding/rollin g like a jelly roll until completely rolled. Turn off heat and gently flip rolled egg over, then let sit for half minute or so to make sure it is cooked through. Remove to plate and let sit for 3-5 minutes or so. With sharp knife, slice rolled egg into 1/3 inch pieces (cut width-wise, not length wise). Arrange egg slices to look pretty on a plate. Serve with white rice and kimchee, if you have it.

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1 octopus
1 limu (seaweed)
1 hawaiian sea salt
1 chiles
1 inamona (roasted kukui nut
1 paste)

Instructions

Korean-Style Tako Poke is flavored with Korean chile paste.Presenting a trioof tako poke tastes TAKO poke does not mean to jab with a Mexican- style sandwich made of tortillas. Tako is the
Japanese word for octopus, and tako poke (pronounced POE-keh) refers to a Hawaii an delicacy made of octopus and condiments of limu (seaweed), Hawaiian sea salt, chiles and ‘inamona (roasted kukui nut paste).

from Curt Okimoto, an entrant in last year’s Sam C hoy/Aloha Festivals poke contest:

To prepare the fresh tako for cooking, he instructs: Turn the head of a fresh tako inside out, clean and rinse; then cut away the eyes and beak. Tenderize the tako by freezing, by lomilomi (massage) with Hawaiian salt, or by pounding with a dowel, 2-by-4 or other object. “A secret of my mom is she would cut half a potato up and put it in a pot along with the tako as it boils,” Okimoto says. “She claims the tako gets even more tender as it boils.”

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1 bunch green onion – cut in a bias,
1/2 onion – thin slice
1/2 carrot – thin julienne
1/4 lb shrimp* – chopped
1/4 lb bay scallops* – chopped
1/4 lb clams* – chopped
1/8 lb squid* -chopped
(*You can substitute to any seafood.)

For batter:
1 cup water (3-4 tbsp more)
1 cup flour
1 egg
2 tsp soy sauce
1 tsp salt
1/2 tsp sugar
1/2 tsp dwen jang (Korean bean paste)
oy dipping sauce: 3 parts soy sauce, 1 part rice vinegar, some chopped green onion

Method
In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase “Korean pancake mix” from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.
Combine all vegetables and seafood into a batter and mix well.
In a non-stick pan, put 3-4 tbsp vegetable oil.
Make a pancake about 4-5 inches in diameter.
Serve with soy dipping sauce.

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Beef marinate:
1 tsp soy sauce
1 tsp sugar
1/2 tsp sesame oil
1/2 tsp minced garlic

Shiitake marinate:
1/2 tsp soy sauce
1/2 tsp sesame oil
1/4 tsp sugar

Gyeoja sauce:
2 tbsp Korean mustard powder
1 tbsp water
1 tbsp vinegar
1/2 tbsp sugar

gan jang sauce:
2 tbsp soy sauce
1 tsp vinegar
1 tsp wasabi

Marinate beef, shiitake mushroom and sauté in a pan.

Cut cucumber into 1.5 inch length.
We need thin julienne of out side green part of cucumber.
Use knife, peel outside of cucumber1/8 inch thick. — this is a tricky part, be careful with your hands! Then, make julienne out if it.
Saute in a pan with a little bit of salt.

Saute mushrooms, carrot and bamboo shoot separately with some salt.

Separate eggs, add salt and make “Ji Dan” (thin crepe).
Cut into 1.5 inch length very thin strips.

Combine flour, salt, water and make very light batter.
In a non-stick pan, put 1 tbsp vegetable oil and wipe out slightly with a paper towel.
Pour 1 small ladle of batter, and make very thin wrapper- flip once.

There are special serving plate for this dish in Korea.
But you can arrange them in a big plate and leave center for wrapper.

Serve with gyeoja sauce and ganjang sauce.

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Ingredients
14 oz nok doo (mung beans)
1 medium onion, thin sliced
1/2 carrot, thin julienne
3 green onions, cut in a bias
1/8 lb beef, thin julienne
1/2 cup kimchi, cut into strips*
1/4 cup bean sprout, blanched, roughly chopped
2 tbsp salt
(*You can substitute to blanched napa cabbage)

Wash mung beans and soak in cold water for 3 hours.
Get rid of outer shell by rubbing them with hands.
Wash again.
Put them in a food processor with a little water and grind to fairly fine paste.

In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi.
Add mung bean paste and salt.

In a non-stick pan, add vegetable oil.
Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once.

Serve with soy sauce (with some chopped green onion).

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Ingredients
1 pack transparent noodle (dangmyun),
(soaked in hot water for 30 minutes, drained)
1 medium onion, thin sliced
1/2 carrot, thin julienne
1 bunch spinach, blanched, cut into 3 inches
10 oz  thin slice beef
5 green onions, cut in a bias
7 shiitake mushrooms, rehydrated, thin sliced
oil to saute
salt and pepper
2 tbsp sesame seeds

Beef marinade
1 tbsp soy sauce
1 tbsp sugar
1 tsp sesame oil
1 tsp minced garlic,
1/4 tsp pepper
1/2 tsp sesame seeds

Shiitake marinade
1/2 tsp soy sauce
1 tsp sugar
1 tsp sesame oil

Noodle seasoning
1 and 1/2 cup water
1/4 cup sugar
2 tbsp soy sauce
4 tbsp vegetable oil

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