Yields 6 to 8 servings

1/4 pound lean ground beef
1 Tbsp soy sauce
2 Tbsp sesame seeds, toasted in a dry frying pan until pale brown and then ground
1 garlic clove, minced
1/4 pound calf’s liver, soaked in cold water for about 15 minutes, then drained and patted dry
2 small white fish fillets (about 1/3 pound total weight)
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup all-purpose flour
5 eggs, 3 beaten and 2 separated
3 Tbsp vegetable oil
2 Tbsp sesame oil
1/4 pound beef fillet steak, chilled until firm
4+ cups water
12 small spinach leaves, washed and drained well
2 carrots, tops and bottoms removed, peeled, halved lengthwise and sliced crosswise into thirds (each piece should be about 2 1/2 inches long)
4 dried Chinese mushrooms, soaked in hot water until softened, the stems removed and discarded and the caps thinly sliced
4 green onions, cleaned and cut into 2 1/2-inch lengths
1 medium-sized onion, peeled and cut in half from top to bottom, then each half sliced into thin strips pole to pole (each half segment, after slicing, should remain attached to the root or base)
6 cups beef stock
2 Tbsp soy sauce
4 walnuts, shelled and halved
1/4 cup pine nuts

1. In a bowl, thoroughly mix the beef with the tablespoon of soy sauce, ground sesame powder, and garlic. Form this mixture into small and compact meatballs about 1 inch in diameter.

2. Thinly slice the liver and fish fillets and cut into 2 1/2-inch long strips. Sprinkle both with salt and pepper, coating strips thoroughly.

3. In a medium-sized paper bag or large mixing bowl, dust meatballs, fish and liver with flour.

4. In a large frying pan, heat the vegetable and sesame oils over medium-high heat. When it is hot but not smoking, drop the meat pieces in the beaten eggs and then fry until lightly golden on the outside. Drain on paper towel.

5. Remove the frying pan from the heat and wipe out, leaving a thin layer on the bottom. Return to heat and pour in separated egg yolks. With a fork, beat and fry the yolks until they are just cooked through. Remove from pan and place on plate and repeat with the egg whites. When the eggs are cool, slice them into strips about 1 inch wide by 2 1/2 inches long.

6. Cut the beef into thin slices and then into rectangles about 1 inch wide by 2 1/2 inches long.

7. Bring the water to a rolling boil in a large saucepan. Put the spinach leaves into a large sieve and put the sieve into the water. Blanch the spinach leaves for less than a minute. Transfer the spinach to a paper towel to drain. In the same boiling water, blanch the carrots in the sieve for less than 2 minutes, or until they are just tender. Roll up the spinach leaves into a tight cylinder, cut off the stems and slice the remaining columns into disks about 1 inch wide. Remove the water from heat.

8. Arrange all the prepared ingredients (meatballs, liver, fish fillets, omelets, steak, carrots, mushroom slices, green onions, and whole onion sections) in a consistent geometric pattern in the selected table cooker (electric skillet). Alternate the color, texture and density so to have a uniform design.

9. Pour the beef stock and soy sauce into a medium-sized sauce pan and heat until almost a boil. Place the fire pot or electric skillet on the table and turn on heat. Drop in nuts over the vegetables. Pour beef stock mixture over top and allow to cook for about 5 minutes. Turn off skillet and serve directly. This is a serve-yourself dish, so relax and let your guests do some of the work!

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Method
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.

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• korean meat recipes
• taeji kogi

Method
Thinly slice steak into 1-inch wide strips. Dip strips into a marinade made by combining garlic with rest of ingredients. Now dip in crushed toasted sesame seeds to cover the meat completely, and return to the marinade for an hour. Weave on bamboo sticks and broil
quickly, or, if you prefer, fry quickly in a little oil. (The sesame seeds are toasted by cooking slowly in a heavy skillet, until brown. They are then crushed in a mortar or heavy bowl, with salt. The mixture should not be smooth.)

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• korean recipes
• KOREAN MEAT RECIPES
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Method
Slice meat 3“x4”x1/4″ thick. Combine all other ingredients except eggs and soak meat in sauce for one hour. Flour meat, dip in slightly beaten egg, and fry over medium head until brown. Serve hot with sauce. Sauce: 2 tbsp. soy sauce 1 tsp. chopped green onion 1
tsp. sesame seeds 1 tsp. vinegar 1 tsp. sugar Mix all ingredients together.

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1 oz mi yeok (dried seaweed)
4 oz beef
1/2 tsp soy sauce, 1/2 tsp sesame oil, salt

Rehydrate dried seaweed in water for 30 minutes.
Cut into 2-3 inches.

Method

In a pot, add sesame oil, saute beef with soy sauce.Add water and seaweed, bring to a boil. Cover to simmer.Cook for about 30 minutes until seaweed release the flavor and soup gets milky.

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• Dwejigogi pyeonyook
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1 lb sirloin steak
1 clove garlic, crushed
1/2 c soy sauce
1/4 c sesame or other oil
1/4 c minced green onions toasted
-sesame; seeds

Instructions

Thinly slice steak into 1-inch wide strips. Dip strips into a marinade made by combining garlic with rest of ingredients. Now dip in crushed toasted sesame seeds to cover the meat completely, and return to the marinade for an hour. Weave on bamboo sticks and broil quickly, or, if you prefer, fry quickly in a little oil. (The sesame seeds are toasted by cooking slowly in a heavy skillet, until brown.They are then crushed in a mortar or heavy bowl, with salt. The
mixture should not be smooth.)

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• korean recipes org beef sticks

Method
Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool.
Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle. Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and
marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgoki sauce (next recipe) and serve immediately with white rice.

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• beef bulgoki
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1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced
2 green onions, slice in a bias
1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped
2 tbsp gochoojang (Korean chili paste)
1 tbsp gochoogaroo (Korean chili powder)
2 tbsp minced garlic, 1 tsp soy sauce
3 cups water, salt, pepper

Method

Put a pot on the stove, turn the heat on.Add pork belly, saute for a minute or so.Add go choo jang (Korean chili paste) and cook until meat becomes white.Pour the water, add kim chee.
Bring to a boil, reduce to simmer.Add soy sauce, go choo ga roo (Korean chili powder), and garlic.Cook for 20-30 minutes.Add chilies, green oinons, salt and pepper.Cook for another minute.

Serve with rice.

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• kimchi jjigae recipe
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Method
Combine all the ingredients into a pan and marinate up to abt 4 to 5 lbs of beef short ribs. Marinate at least 2 hrs, preferably overnight.

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• toppokki
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Method
Score meaty side of ribs opposite bone, 1/2″ apart, 1/2″ deep, lengthwise and crosswise. Place ribs in large plastic bag. Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs. Press air out of bag; tie top securely. Refrigerate 4 hours, turning bag over occasionally. Remove ribs and broil or grill 4″ from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp. Turn ribs over occasionally during cooking.

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• korean beef short ribs recipe
• korean beef short ribs
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• GALBI RECIPE