Main Dish - Gimbap/Rice Rolled in Laver

About this Food

Gimbap is cooked white rice seasoned with sesame oil and salt, then rolled with other ingredients in a sheet of laver. Gimbap has been popular since the 1960s. It is good to pack for a picnic as lunch or a snack, because it is convenient to eat and contains many different ingredients and flavors.

Ingredients & Quantity

360 g (2 cups) non-glutinous rice, 500 g (2½ cups) water

seasoning for rice : 3 g (¾ tsp) salt, 13 g (1 tbsp) sesame oil

50 g (¼ piece) carrot, 1 g (¼ tsp) salt

80 g (½ piece) cucumber, 1 g (¼ tsp) salt

70 g pickled radish

100 g burdock roots, 13 g (1 tbsp) edible oil

diluted vinegar : 17 g (1 tbsp) vinegar ,200 g (1 cup) water

seasoning sauce ① : 27 g (1½ tbsp) soy sauce, 15 g (1 tbsp) water, 6 g (½ tbsp) sugar 5 g (1 tsp) refined rice wine

80 g minced beef

seasoning sauce ②: 12 g (2 tsp) soy sauce, 2 g (½ tsp) sugar, 2.3 g (½ tsp) chopped green onion 1.4 g (¼ tsp) minced garlic, 2 g (1 tsp) sesame salt, 2 g (½ tsp) sesame oil 0.1 g ground black pepper

120 g (2 ea)egg , 1 g (¼ tsp) salt

6 g (4 sheets) dried laver

26 g (2 tbsp) edible oil

Preparation

1. Wash the rice and soak in water for 30 min. drain water on a strainer for 10 min. (440 g).

2. Clean the carrot and skin (40 g). Clean the cucumber by rubbing and cut it into 20 cm-long, 0.7 cm-wide/thick. Take seeds area out (60 g), sprinkle salt and allow it to be marinated for 5 min. wipe excess water with cotton cloths.

3. Slice the pickled radish into 20 cm-long, 0.7 cm-wide and thick.

4. Skin off burdock roots (86 g), cut into 20cm-long, 0.7 cm-wide and thick, and soak in diluted vinegar for 2 min.

5. Clean blood of minced beef with cotton cloths and season with seasoning sauce② (70 g).

6. Beat egg and salt.

Recipe

1. Put the rice and water in the pot and boil it on high heat for 4 min. After additional boiling for 4 min. reduce the heat to medium and boil for 3 more min. When the rice become sodden, reduce the heat to low and steam for 10 min. (730 g). Season with salt and sesame oil.

2. Preheat the frying pan and oil, stir-fry the carrot and cucumber on high heat for 30 sec. respectively.

3. Preheat the frying pan and oil, stir-fry the burdock roots on medium heat for 3 min. add seasoning sauce ｨ stir-fry them on low heat for 10 min.

4. Preheat the frying pan and oil, stir-fry the beef for 2 min. on medium heat.

5. Preheat the frying pan and oil, fry beaten egg on low heat for 3 min. for front side and 2min. for back side, to be 1cm-thick, cut it into 20 cm-long and 1 cm-wide.

6. Toast the laver on low heat. Upon the laver, layer steamed rice (150 g) evenly and placed the carrot, cucumber, pickled radish, burdock roots, beef and fried egg in the middle. Roll up the laver to create a log with a 3~4 cm diameter. Slice it at intervals of 1.5 cm-wide.

Main Dish - Janggukbap/Rice in Beef Soup

About this Food

Janggukbap is a dish made of cooked white rice in long-simmered beef broth, seasoned with soy sauce. In olden days, when a big event or festival took place in the royal court, janggukbap was served to the mobilized soldiers, musicians, dancers and singers because this dish is convenient for serving to the many people.

Ingredients & Quantity

300 g (1 and 2/3 cups) non-glutinous rice, 400 g (2 cups) water

broth : 200 g beef (brisket·shank), 200 g (1/5 ea) radish, 2.4 ㎏ (12 cups) water

seasoning sauce① : 6 g (1 tsp) clear soy sauce, 9 g (2 tsp) minced green onion 5.5 g (1 tsp) minced garlic, 0.3 g (⅛ tsp) ground black pepper

80 g soaked bracken

80 g skinned bellflower roots , 4 g (1 tsp) salt

150 g bean sprouts , 100 g (½ cup) water, 1 g (¼ tsp) salt

seasoning sauce② : 9 g (½ tbsp) clear soy sauce, 7 g (½ tbsp) minced green onion 5.5 g (1 tsp) minced garlic, 2 g (1 tsp) sesame salt, 4 g (1 tsp) sesame oil

13 g (1 tbsp) edible oil

6 g (1 tsp) clear soy sauce

6 g (1 ½ tsp) salt

600 g (4 bowls) warm steamed rice

Preparation

1. Wash the non-glutinous rice, soak in water for 30 min. drain water on a strainer for 10 min.

2. Clean blood of beef with cotton cloths, put the beef and radish in the pot. Pour water into the pot and heat it up for 10 min. on high heat. When it boils, lower the heat to medium, boil it for another 20 min. Take the radish out from the pot, and simmer for 40 min. more. Take the beef out and cool the broth down and filter through cotton cloths (1.3 kg).

3. Cut off durable part of the bracken, wash and cut it into 6 cm-long (75 g).

4. Cut the bellflower roots into 6 cm-long, 0.3 cm wide/thick. Fumble with salt, rinse in water and squeeze the water out (65 g). Remove the heads and tails of bean sprouts, wash them cleanly (140 g).

5. Blend seasoning sauce ①,②

Recipe

1. Put water and the rice in the pot, heat it up for 3 min. on high heat. When it boils, continue to boil it for another 4 min. lower the heat to medium, boil for 3 min. When the rice become sodden, lower the heat to low, steam it for 10 min.

2. Cut the boiled beef and radish into 2.5 cm-wide, 3 cm-long and 0.5 cm-thick. Season with seasoning sauce①

3. Season bracken and bellflower with 2/3 of seasoning sauce② Preheat the frying pan and oil, stir-fry the bracken and bellflower for 2 min. respectively on medium heat.

4. Put the bean sprouts, water and salt into the pot, heat it up for 1 min. on high heat. When it boils, lower the heat to medium, boil them for 3 min. and season with remained1/3 of seasoning sauce ② (110 g).

5. Pour the broth into the pot, heat it up for 5 min. on high heat. When it boils, add the seasoned beef, radish, bracken, bellflower roots and bean sprouts, boil them for 2 min. When it boils again, lower the heat to medium, boil for another 10 min.

6. Season with clear soy sauce and salt, bring it to a boil.

7. Place warm steamed rice in a bowl and add the beef soup.

Main Dish - Bibimbap/Rice Mixed with Vegetables and Beef

About this Food

Bibimbap is a dish mixed of cooked white rice, vegetables, beef, garnishes and fried red pepper paste. It is said that this dish came from the customs of memorial services and rural villages. This dish is very easy to prepare, just mixing together cooked white rice with various vegetables, namul and red pepper paste.

Ingredients & Quantity

450 g (2½ cups) non-glutinous rice, 600 g (3 cups) water

300 g young pumpkin, 2 g (½ tsp) salt

200 g skinned bellflower roots, 4 g (1 tsp) salt

120 g beef (top round), 200 g soaked bracken

seasoning sauce : 18 g (1 tbsp) soy sauce, 6 g (½ tbsp) sugar, 9 g (2 tsp) minced green onion 5.5 g (1 tsp) minced garlic, 2 g (1 tsp) sesame salt, 0.3 g (⅛ tsp) ground black pepper 4 g (1 tsp) sesame oil

2 ea (120 g) egg,

3 g kelps, 26 g (2 tbsp) edible oil

fried red pepper paste : 95 g (5 tbsp) red pepper paste, 20 g minced beef, 9 g (2 tsp) minced green onion 5.5 g (1 tsp) minced garlic, 90 g (6 tbsp) water, 18 g (1½ tbsp) sugar 19 g (1½ tbsp) sesame oil

Preparation

1. Wash the rice, soak in water for 30 min. drain water on a strainer for 10 min. (550 g).

2. Cut the young pumpkin into 5~6 cm-long, then cut them into 0.3 cm-wide/thick round, shred into matchstick, soak with salt for 10 min. wipe water with cotton cloths. Shred bellflower roots into 5~6 cm-long and 0.3 cm-wide/thick, add salt and fumble them with hands, let it sit for 10 min. then rinse and squeeze water out.

3. Clean blood of beef with cotton cloths, shred into 6 cm-long and 0.3 cm-wide/thick. Wash the bracken, cut into 5 cm-long. Season beef and bracken with seasoning sauce respectively.

4. Panfry egg for yellow/white egg garnish, shred it into 5 cm-long and 0.3 cm-wide/thick.

Recipe

1. Put the rice and water in the pot, heat it up for 4 min. on high heat. When it boils, continue to boil it for another 4 min. then lower the heat to medium, boil it for 3 min. When the rice become sodden, lower the heat to low, steam for 10 min. to be well-done (1.03 kg).

2. Preheat the frying pan and oil, stir-fry pumpkin on high heat for 30 sec. spread out and cool down (80 g).

3. Preheat the frying pan and oil, stir-fry bellflower roots on medium heat for 5 min. (120 g).

4. Preheat the frying pan and oil, stir-fry beef and bracken respectively on medium heat for 3 min. (beef 80g, bracken 164g).

5. Pour edible oil into the pan, oil fry kelps on medium heat for 10 sec. Crush it into large size.

6. Put the minced beef, green onion, garlic and half of the sesame oil in the pot, stir-fry them on medium heat for 2 min. Add red pepper paste, sugar and sesame oil, stir-fry for 5 min. Add water into it, stir-fry for another 3 min. to make fried red pepper paste (167 g).

7. Serve steamed rice with prepared stuffs and fried red pepper paste on top.

Main Dish - Ogokbap/Five Grain Rice

About this Food

Ogokbap is cooked of glutinous rice, glutinous African millet, sweet red beans and black beans together. From olden days, Koreans have regarded the first full moon day of the year as an important day. People cooked five-grain rice on that day and shared it with neighbors in hopes of peace and a good harvest.

Ingredients & Quantity

360 g (2 cups) glutinous rice

80 g (½cups) black bean

85 g (½cups) glutinous African millet

83 g (½cups) sweet red bean , 300 g (1½ cups) scalding water, 500 g (2½ cups) boiling water

85 g (½cups) glutinous millet

rice water : 100 g (½ cups) sweet red bean boiled water, 500 g (2½ cups) water, 10.5 g (¾ tbsp) salt

Preparation

1. Wash the glutinous rice, soak in water for 30 min. and drain water on a strainer for 10 min. (440 g).

2. Wash the black bean, soak in water for 3 hours and drain water on a strainer for 10 min. (140 g).

3. Wash the glutinous African millet by rubbing until washing water to be clear, soak in water for 1 hour, and drain water on a strainer for 10 min. (120 g).

4. Wash the sweet red bean and remove foreign elements, drain water on a strainer for 10 min.

5. Wash the glutinous millet and drain water on a strainer for 10 min. (114 g).

Recipe

1. Put sweet red bean and scalding water into the pot, heat it up for 2 min. on high heat. When it boils, discard the scalding water. Add fresh water to the sweet red bean, heat it up for 3 min. on high heat. Lower the heat to medium, boil for 20 min. taking care the bean not to be burst, drain through a strainer (131 g). Prepare rice cooking water with sweet red bean boiled water after adding water and salt.

2. Put the rice, black bean, glutinous African millet, sweat red bean and rice water into the pot. Heat it up for 2 min. on high heat. When it boils, continue to boil for another 3 min. Lower the heat to medium, add glutinous millet and boil it for 10 min. When the rice become sodden, lower the heat to low, steam for 13 min. Turn the heat off, and let it sit there for 10 min. more to be well-done.

3. Mix them with scoop thoroughly and serve in a bowl.

Main Dish - Huinbap/Cooked White Rice

About this Food

Huinbap is cooked only of non-glutinous white rice. Rice was farmed from early times in Korea. Therefore, rice dishes and rice-based foods were developed as well. Rice is the main dish on the table, and the other accompanying dishes are side dishes.

Ingredients & Quantity

450 g (2 1/2cup) non-glutinous rice

600 g (3 cups) water

Preparation

1. Wash the non-glutinous rice about 3 times and remove foreign elements.

2. Soak the rice in water for 30 min (550 g), drain water on a strainer for 10 min.

Recipe

1. Put the rice and water in the pot.

2. Heat it up for 4 min on high heat. When it boils, continue to boil it for another 4 min.

3. Lower the heat to medium, boil for 3 min. When the rice become sodden, lower the heat to low, then steam for 10 min.

4. Spread the rice softly with scoop and place in a bowl.

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