Method
Chestnuts that have been well dried by leaving them at room temperature for a day or two are easier to peel with a serrated knife. Sometimes the peel can be broken off with your fingers. To remove the inner and outer skin, cut off about half of the thick outer shell and drop the chestnuts in boiling water. Cover the pan and cook for 5 minutes. Drain, cool enough to
handle, then pull off both skins.
1. Rinse the rice in cold water and drain.
2. Peel the chestnuts of their outer brown skins and the inner, thinner skin linings. Cut them into halves, if large, or leave them whole if they are small.
3. Combine the rice, chestnuts and water, bring to a boil, then reduce heat to low and cook for about 15 minutes. Stir once or twice toward the end of the cooking. The water will have been absorbed and the chestnuts softened.

2 c Buckwheat flour
1/2 ts Salt
1/2 c ;water, approximately

Method

1. Prepare a firm dough with the flour, salt and as much water as necessary to create a manageable dough.

2. Roll out the dough into a 1/4-inch-thick rectangle. Cut it into six squares and put them on an oiled perforated tray in a Chinese style steamer. Cook over moderate heat for 10 minutes.

Serve warm on special days (traditionally served at ceremonials or on birthdays. Makes 6 cakes.

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• buck wheat cake korea

1/2 bell pepper, 1/2 carrot, 1/2 onion, two smoked sausage (hotdog links are better than real sausage, because it is already cooked). Salt and pepper, or, 1 Tbs of ketchup

Directions:

1. Cut all the vegetables into small pieces (as you want). Cut smoked sausage into about ¼ inch thick pieces.
2. Coat skillet with oil, and put all vegetables and sausage pieces into the skillet. (If you are cooking with raw sausage, stir fry sausage first before vegetables.)
3. Stir-fry until vegetables and sausages are cooked.
4. Choose either salt and pepper, or, ketchup. Mix and serve.

½ cup of well fermented Kimchi, 1 Tbs of bean paste (Doen jang), 1 Tbs of green onion,1 tsp of chopped garlic,1 tsp of sesame seed, sesame seed oil, oil, sugar

Directions:

1. Chop kimchi, and squeeze water out. If you like it less spicy, you can lightly wash kimchi and squeeze water out.
2. Coat skillet with oil, and stir in chopped kimchi.
3. In about two minutes, add bean paste, garlic and green onion and keep string. Sprinkle a little bit of sugar over it. Stir about two more minutes.
4. Add sesame seeds and sesame see oil at the end.

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• korean kimchi stir fry

2 cup of cooked rice(serves 2), ½ cup of Kimchi with liquid, 1 can of drained tuna, salt, pepper, oil, 1/4 onion, two eggs

Directions:

(1) Cook rice in a rice cooker.
(2) Save Kimchi liquid, and chop Kimchi into small pieces.
(3) Fry chopped onion first, and add tuna and Kimchi.
(4) Add rice and break the rice with wooden spatula. Add Kimchi liquid as desired.
(5) Add salt and pepper for taste.
Put rice on a dish and place a fried egg sunny side up on top.

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Method
1. Wash rice, and soak it in water for more than 30 minutes.
2. Clean pine nuts, and leave 6 pine nuts for decoration purpose.
3. Clean jujube, and cut in the middle to take out seed. Cut into small pieces.
4. Pour rest of the pine nuts, soaked rice, and 1 cup of water into a blender, and grind them.
5. Pour 1 more cup of water and grind.
6. Pour the mixture into a sauce pan with jujube.
7. Place it on medium high heat and keep stirring slowly with wooden spatula until the mixture gets almost thick as ketchup. Season with salt.
8. Serve in a bowl and decorate with pine nuts.

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Method
1. Wash rice and soak in water for more than 2 hours. Drain well.
2. Clean the hen and cut excessive fat.
3. In a big pot, place Cornish hen and whole cloves of garlic and let it simmer for two hours or until chicken flesh gets loosened.
4. Take out hen and tear flesh into thin pieces.
5. Meanwhile, put rice into the pot with chicken stock and boil until cooked well. Stir occasionally with wooden spatula.
6. Add Chicken flesh and put salt and pepper.

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Method
1. Chop Spam, and other vegetables.
2. Coat a big skillet with oil or butter, and fry chopped onion first, then add other vegetables and Spam.
3. When vegetables are cooked, add rice and 2 tsp of soy sauce. Stir for about 3 minutes.
4. Add salt if desired.
5. Put fried rice on a plate and place a fried egg sunny side up on top.

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1/2 cup Kimchi (pickled nappa cabbage),
cut into small pieces, squeezed
1 cup cooked rice, 2 green onions
1 slice ham (any kind of ham or sausage works)
4 tbsp vegetable oil, 1 tsp sesame seeds
salt, pepper

Method
Heat the pan, add oil.
Put kimchi in, fry until translucent.
Add ham and rice, keep stir.
When all ingredients are well mixed, finish with sesame seeds.
Salt and pepper to taste.

1 cup rice
4 abalones
3 tablespoon sesame oil
soy sauce

Method
Wash rice, soak in water for 30 minutes, drain.
Insert the knife on the bottom of abalone, slice out carefully.
You can use black gall bladder attached to the outside of abalone.
It tastes bitter, so I prefer remove it, but it is very nutritious.
Slice thinly, then cut into very small pieces.
Heat pan, add abalone and sesame oil, sauté for 2-3 minutes.
Add rice, cover with 7 cups of water, stir and make sure nothing sticks to the bottom.
Bring to a boil, reduce to simmer, don’t stir too much.
Stirring makes the porridge gummy, so leave as it is until the rice absorbs most of the water.
It will take about an hour to finish the porridge.
Stir if the rice sticks to the bottom.
Add more water if needed until rice loose it’s shape and get mush.
Serve with soy sauce.

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