Joo Hungry?_2nd

Main Ingredients (6 servings)
• 4 cups pork shoulder or loin (thinly sliced)
• 1⁄2 cup sliced onion
• 1⁄2 cup sliced green hot
pepper
Sauce Ingredients
• 5 Tbsp Korean chili paste
• 2 Tbsp soy sauce
• 1 Tbsp minced garlic
• 3 Tbsp cooking wine (Sake) • 1 Tbsp Korean chili powder • 1 Tbsp sesame oil
• 1⁄2 tsp black pepper
• 1 Tbsp minced kiwi
• 1⁄2 Tbsp sesame seeds
Directions
1. In a long bowl, bring together the sauce ingredients And add the meat. Mix well until fully coated.
2. Cover the bowl with plastic wrap and marinated for at least an hour.
3. Heat a frying pan and cook all the ingredients together.
4. Add sliced vegetables when the meat is half way cooked.
5. Once all the ingredients are cooked, you can serve them with steamed rice.
JOO HUNGRY? 49


MEAT
돈까스
TONKATSU
Korean Style Pork Cutlet
Tonkatsu is a Korean pork cutlet and it shows lots of resemblance to a Eu- ropean schnitzel. Tonkatsu originated in Japan during the 19th century and was introduced to Korea around 1930 during the rule of the Japanese. In Korea, after the 1960s, there were many western style restaurants called Gy- eungyangshik. They served thinly sliced Tonkatsu, which quickly became popular. Tonkatsu is one of my favorite dishes. I always ask my mom to make it for me. If I am lucky enough I can eat fresh crunch juicy Tonkatsu.
50 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 6 pieces thinly cut pork (4 cup) • 1 cup flour
• 1 1⁄2 cup Korean bread crumbs • 3 eggs
• 3⁄4 cup cooking wine (Sake) • 2 tsp salt
• 1 tsp black pepper
Directions
1. Slice the pork to be oval shape. With the back of knife, tenderize the pork.
2. Place the pork in the cooking wine for about 10 minutes to avoid the bad flavor of pork and to make it soft. Season the pork with the salt and the black pepper.
3. Cover the pork with the flour, dip the floured pork in the egg mixture. Lastly, cover the pork with bread crumbs, repeat the process for the rest of the pork.
4. For checking the oil is right temperature, drop the pieces of bread crumbs into the oil. When they float, try to fry pork right away.
5. Take the pork out when it gets golden brown and place them on the paper towels.
Yummy, Tonkatsu is ready to serve.
JOO HUNGRY? 51


RICE
김치 볶음밥
KIMCHI BOKKEUMBAP
Kimchi Fried Rice
In Korean, Rice is called “Bap”. It is the main food in Korea. According to many sources the origin of rice has been changed from China to Cheongju, Korea about 13,000 years ago. So, the history of rice dives deep into the cul- ture and tradition of Korea. It is proven that grain steamed rice is better for health, but I personally like steamed rice more. There are so many different foods you can mix it with. Let’s start with Kimchi Bokkeumbap. The simple process consists of frying and mixing kimchi, spam, bacon, and steamed rice. Let’s begin!
52 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (5 servings)
• 4 cups steamed rice • 3 cups kimchi
• 3⁄4 cup spam
• 3⁄4 cup bacon
• 1⁄3 cup green onion • 1 Tbsp butter
• 2 tsp Sesame oil
Directions
1. Bake the bacon until it comes crunch.
2. Chop Kimchi, spam, green onion and baked bacon.
3. On a high heat, place a large pan to fry with butter, Kimchi and spam for 5 minutes.
4. Add the steamed rice and gently mix them well for 2 more minutes.
5. Turn the heat off and add spam and sesame oil. Mix them well and place a nice plate.
Enjoy the Kimchi Bokkeumbap!
JOO HUNGRY? 53


RICE
야채 김밥
YACHE KIMBAP
Vegetable Seaweed Rice Rolls
The standard rice in sushi is made from sugar, vinegar, and salt. The rice in Kimbap, Korean sushi, is different because it contains sesame oil and salt. Books made during the early 18th century stated that Koreans wrapped dried seaweed sheets around rice with vegetables. Some types of Kimbap are vegetable Kimbap, beef Kimbap, tuna Kimbap, Kimchi Kimbap, cheese Kimbap, and more! If you ever end up in Korea, you’ll notice that in every corner of your eye, there’ll be a Kimbap store. They are so convenient because if you have vegetables ready, Kimbap can be done within three minutes. Busy people are always found inside the stores ordering their food and taking it right away. Of course, you can eat it anywhere. That’s why next time you go to a picnic or party, you should pack this meal!
54 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (7servings)
• 7 sheets roasted seaweed
• 5 1⁄2 cups steamed short grain rice • 1 tsp sesame seeds
• 2 Tbsp sesame oil
• 1 1⁄2 Tbsp salt
• 7 strips Korean pickled radish
• 7 strips ham for Kimbap
• 14 strips seasoned burdock root
• 7 strips fried fish cake
• 7 strips imitation crab sticks
• 5 eggs
• 4 cups spinach
Directions
1. In a large bowl, mix steamed rice, salt and sesame oil gently.
2. While the steamed rice cools down, fry the ham, fried fish cake, imitation crab stick and eggs.
3. For the spinach, in a large pot of boiled hot water blanch it and take it out. Place it in an iced water and squeeze out the water. Season with the sesame oil and salt.
4. Place every ingredient on a plate.
On a bamboo mat put a sheet of roasted seaweed spread about 3⁄4 cup of rice evenly.
5. Add the prepared ingredients on top of the rice close to the side toward you. Lift the bottom end of the sushi mat to cover the ingredients. Roll up the seaweed to the top. Finally, roll the Kimbap roll with the bamboo mat to make a firm shape. Continue to roll them.
6. Apply the roll and the knife with some sesame oil. Cut the roll into bite sizes. It is ready to serve!
JOO HUNGRY? 55


RICE
유부초밥
YUBU CHOBAP
Fried Tofu Stuffed With Rice
Yubu Chobap is Korean-style Japanese Inari sushi. It is sushi rice stuffed in fried bean curd pockets. The reason Korea and Japan have similar cultures is that Korea had been colonized by Japan for 36 years starting from 1910. Yubu chobap is super easy to make because you just need the pack from a Korean market, but the taste isn’t as bad as you think. It goes with Kimbap very well. If you add more vegetables like carrots, bell peppers, or spam it highly enhances the flavor.
56 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (2 servings)
• 1 pack fried tofu pouches • 2 cups steamed rice
Directions
1. In the bowl, place the steamed rice. Add the sushi vinegar, rice seasoning and mix them well.
2. Slightly squeeze the fried tofu to remove the seasoning sauce.
3. Fill the rice into the pouch.
It is easy to make it but very popular for the party or the picnic.
Enjoy!
JOO HUNGRY? 57


RICE
스팸 김밥
SPAM KIMBAP
Spam Seaweed Rice Roll
Once, I heard of a Hawaiian plate named Rice Musubi. During the World War II when fishing was prohibited in Hawaii, people used spam instead of fish for rice balls. It was surprisingly good enough to keep army soldiers satisfied. Whenever I use spam to make Kimbap, it reminds me of when the army replaced Musubi with spam. When I first made spam Kimbap, it exceeded my expectations because it was so good!
58 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (5 servings)
• 5 sheets roasted seaweed
• 1 cup water
• 3 cups steamed short grain
rice
• 2 Tbsp soy sauce
• 2 Tbsp sugar
Directions
1. Slice the ham and place it on a boiling pot for about 4 minutes.
2. Drain the water and put it in the pot. Add the sugar and the soy sauce. Gently stir it to season throughout
2 minutes more.
3. Cut the seasoned seaweed to roll with rice and spam.
4. Place the seasoned seaweed and spread the steamed rice and roll with hands.
5. Cut into good to bites. Spam Kimbaps are done!
JOO HUNGRY? 59


RICE
야채볶음밥
YACHE BOKKEUMBAB
Vegetable Fried Rice
If you don’t have any proper side dishes but want to have a special meal, this dish would be the best choice for you. You don’t need any special ingredients because you only need ham, vegetables, and rice. Check your refrigerator because there might be at least a couple of good ingredients for it, like onions, potatoes, or carrots. You can even make Yachae Bok- keumbap without ham. It’s easy to make and you are going to be satisfied with the result.
60 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 4 cups steamed rice • 1 cup potato
• 1 cup onion
• 3⁄4 cup carrot
• 3⁄4 cup zucchini
• 3⁄4 cup spam
• 1 1⁄2 tbsp. butter
• 1⁄2 tbsp. soy sauce • 1⁄2 tbsp. salt
• 1 tsp sesame seeds Directions
1. Finely chop the onion, potato, carrot, spam and zucchini.
2. In a fry pan, put the butter and add the onion and potato first.
Fry them for about 3 minutes.
Add the carrot, zucchini and spam.
3. Stir well until the vegetables are fully cooked for about 7 more minutes. Add the salt, soy sauce and sesame seeds.
4. Lastly add steamed rice and mix them thoroughly well.
Yummy fried rice is ready to serve.
JOO HUNGRY? 61


NOODLE
야채 라면
YACHE RAMEN
Vegetable Ramen
Anyone can follow directions from the steps on the back of a packet. When you eat ramen noodles by itself, it is called ramen sari. Whether people
are in a college dorm or on a vacation, they can eat it wherever they go. To achieve an even better experience eating ramen, you can add eggs, cheese, and all kinds of vegetables you desire. Since ramen is the most popular in- stant noodle in Korea, you can add many kinds of stews. For example, Budae Jjigae, Tteokbokki, and Kimchi Jjigae are all stews that can contain ramen noodles. In 1963, the first ramen company was established to help the lack of food shortages Koreans suffered. Sometimes, I see Korean dramas showing the life of 1970’s eating ramen. Now, there are so many kinds of ramen I can’t even count! Because of the high calories that it contains and the amount of sodium it has, I try not to eat it too much. But it is still my best food.
62 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (3 servings)
• 2 pack ramen
• 4 cups water
• 3⁄4 cup potato
• 1⁄2 cup zucchini
• 1⁄2 cup green hot pepper • 1⁄2 cup carrot
• 1⁄2 cup sausage
• 1⁄2 cup mushroom • 1⁄2 cup green onion
Directions
1. Vegetables for ramen can vary. I used every vegetable from the refrigerator.
2. Slice vegetables first and boil in a medium-large pot.
Add potatoes and onion on high heat for 3 minutes And add zucchini, carrot. Boil 2 more minutes.
3. Put 2 packs of ramen noodle and add soup base.
Boil 1 more minute.
4. Add sausage, green onion and green hot pepper.
JOO HUNGRY? 63


NOODLE
김치 비빔국수
KIMCHI BIBIM GUKSU
Spicy Kimchi Noodles
For a long time, Koreans served noodles when they had something to celebrate, like a marriage or a birthday. In the past, Koreans didn’t cut the noodles because it symbolizes a long, happy life. Guksu is made from flour but in Korea, the weather is too hot to cultivate wheat. Long ago, flour was hard to find. Koreans sometimes served noodles plain, but as I always am, I wanted to try to make it spicy with Korean chili paste sauce.
64 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (3 servings)
• 4 cups somen noodle • 1 cucumber
• 5 strawberries
• 1⁄4 apple
• 1 1⁄2 cups Kimchi Sauce Ingredients
• 1 1⁄2 Tbsp Korean chili paste • 1⁄2 Tbsp soy sauce
• 1 Tbsp sugar
• 1⁄2 Tbsp sesame oil
• 1 tsp sesame seeds Directions
1. Thinly slice the strawberry, apple and cucumber
2. In a boiling water pot, dip the somen noodles for about 5 minutes and wash out in a cold water Immediately. Drain the water out.
3. In a mixing bowl, place the noodle and add chopped Kimchi, the fruits, cucumber and the sauce.
Mix them gently.
Enjoy the Bibim Guksu especially in summer time.
JOO HUNGRY? 65


NOODLE
잡채
JAPCHAE
Korean Glass Noodle Stir Fry
Japchae is a sweet, savory, stir fried glass noodles and vegetable dish. Dang- myeon, one of the main ingredients, is cellophane noodles made from sweet potato starch. During the 17th century, Yi Chung served Japchae to King Gwanghae. Since that time, Japchae has been used to serve meals for King’s Surah, meals for king. At that time, it was only a combination of vegetables. Cellophane noodles made from sweet potato starch were introduced to Ko- rea from China during the 20th century. Today, Japchae is one of the most popular dishes for celebrations such as weddings, birthdays, and various holidays. Although there are many steps to make this dish, you might get overwhelmed, but in the end, it will look and taste so good!
66 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (6 servings)
• 5 cups Korean sweet potato starch noodles
• 1 1⁄2 cup onion
• 1 cup red bell pepper
• 1⁄2 cup dried Shiitake mushroom
• 1 cup spinach
• 2 Tbsp olive oil
• 1 Tbsp sesame seeds
• 1 Tbsp sesame oil
Sauce Ingredients
• 4 Tbsp soy sauce
• 1⁄3 Tbsp minced garlic • 3 Tbsp sugar
• 1 tsp black pepper
Directions
1. For the spinach, add in boiling water for 15 seconds. Rinse in cold water and squeeze out the water too.
2. Soak the Shiitake mushrooms for about 2 hours in a warm water. Squeeze out the water and slice it.
3. Slice thinly the onion, red bell pepper. 4. Add the noodles in boiling water for
8 minutes. Drain the water.
5. Separate the egg yolks from egg
whites. Fry them on medium heat
and slice them thinly.
6. In a pan, fry onion, red bell pepper
and mushrooms for 30 seconds.
Fry the spinach for 20 seconds. 7. Add the noodles in a pan and stir
them with olive oil and the sauce. Fry for 3 minutes.
8. Mix the noodles and all ingredients in a large bowl. Add sesame seeds and sesame oil. Mix them well.
JOO HUNGRY? 67


NOODLE
메밀 비빔국수
MEMIL BIBIM GUKSU
Vegetable Soba Noodles
Memil Bibim Guksu is vegetable soba noodles. Before the 20th century, wheat in Korea was rare, but buckwheat was accessible. Before the Japanese colony started, wheat flour was easy to find and Memil Guksu began to grow in popularity. I used spicy Korean chili paste as the sauce and added sliced apples, strawberries, and cucumbers as toppings. If you want, you can also add any other ingredients.
68 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (3 servings)
• 3 rows Soba noodles
• 1 1⁄2 cup spring mix
• 3 different colored cups bell pepper • 1⁄2 apple
• 1 cucumber
Sauce Ingredients
• 2 Tbsp soy sauce • 2 Tbsp vinegar
• 2 Tbsp olive oil
• 1⁄2 tsp salt
• 1 tsp sugar
• 1 tsp sesame seeds
Directions
1. Slice the cucumber, the bell peppers and the apple.
2. Dip the Soba noodle in a boiling water for 5 minutes.
Drain the water out and place in the cold water instantly.
3. Put the Soba noodle in a mixing bowl.
Add the spring mix, the thinly sliced ingredients and the sauce.
Mix them well until it gets seasoned. Ready to serve!
JOO HUNGRY? 69


NOODLE
비빔냉면
BIBIMNAENGMYEON
Spicy Cold Buckwheat Noodles
Naengmyeon is cold noodles that can be made from various kinds of flour such as buckwheat, potato, sweet potato, etc. There are two kinds of cold noodles, Mul Naengmyeon and Bibim Naengmyeon. Mul Naengmyeon uses meat broth and Bibim Naengmyeon uses Gochujang, Korean chili paste, for its sauce. The origin of Naengmyeon comes from Pyongyang during the 12th century in the middle of the Goryeo Dynasty. Since that time, many books have mentioned Naengmyeon. Surprisingly, Koreans eat cold noodles during the winter. Since they used underfloor heating systems, Ondol, people couldn’t properly control the heat. Even though it was well below freezing outside it was too hot inside, so they needed something to cool them down. Now, many people want to eat it during the summertime. I bought instant Naengmyeon from the Korean market and trust me, it is so good!
70 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (2 servings)
• 1 pack cold Buckwheat noodle • 2 boiled eggs
• 2 cucumbers
• 1 cup white radish
• 1⁄4 apple
Radish Pickle Ingredients
• 1 Tbsp sugar
• 1⁄3 Tbsp salt
• 2 Tbsp vinegar • 1⁄4 cup water
Directions
1. Slice the boiled egg, the cucumber into bite size.
For the apple and radish, slice into half-moon shape.
2. Dip the radish and the cucumber in a mixed ingredient
for about 10 minutes.
3. Boil the noodle in the boiling water for 5 minutes.
Drain the water out and place them in a cold water.
4. In a bowl, place the noodle, the apple, the pickled radish and cucumber.
Add the sauce, put the boiled egg on the top.
JOO HUNGRY? 71


SIDE DISH
계란말이
GYERAN MARI
Korean Egg Roll
Gyeran Mari is also one of the popular Banchans. It is a rolled omelette with many vegetables. Since Koreans love to eat rice as its main food, Banchan has been developed for a long time. In Korea, the ‘Banchan’ business has recently been significantly picking up. In modern society, the number of working women are increasing and family units are getting smaller. This has an effect for people who look for Banchan shops because it is increasing and they don’t have to make more side dishes than before. My mom says that many friends in California still order Banchan. In my recipe, there are only onions, carrots and green onions, but you can add more ingredients such as seafood, cheese, ham and more!
72 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 6 eggs
• 1 cup green onion • 1 cup carrot
• 1 cup onion
• 1 tsp salt
Directions
1. Finely chop the onion, carrot, green onion.
2. Crack and bet the eggs with a spoon in a bowl.
3. Gently add the chopped green onion, carrot, onion.
4. Heat the pan on medium low and add some oil.
Spread the egg mixture throughout the pan.
5. Using a spatula lift one end of the egg and fold it over to the other side.
6. Lift the folded part and fold it again. 7. Let it cool for 5 minutes and slice the
egg into even pieces.
JOO HUNGRY? 73


SIDE DISH
멸치복음
MYULCHI BOKKEUM
Stir Fried Anchovies
Myulchi is a stir-fried tiny anchovy side dish in Korea. It has a sweet, savory, and crunchy taste. Myulchi Bokkeum is a very popular Banchan. You can even eat Myulchi Bokkeum plain with rice. Since it is rich in cal- cium, my mom wants me to eat more of it. I follow the recipe to add sliced almond. You can also add peanuts, walnuts, or chili peppers instead of almonds. Enjoy this unique Banchan.
74 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 1 1⁄2 cups anchovy
• 1 cup sliced almond
• 2 Tbsp cooking oil
• 2 1⁄2 Tbsp cooking syrup • 1 Tbsp soy sauce
• 1 tsp minced garlic
• 2 tsp Sesame seeds
Directions
1. On medium heat, spread the cooking oil on the pan and add anchovies.
Keep on stirring to prevent them To burn.
2. Fry them when anchovies turn to brown.
Add the sliced almond and
minced garlic.
3. Keep on stirring for about 2 more
minutes.
Turn off the heat and add the cooking syrup and the sesame seeds.
JOO HUNGRY? 75


SIDE DISH
오이무침
OI MUCHIM
Spicy Cucumber Salad
Oi Muchim is spicy cucumber salad and is one of the most popular side dishes in Korea. It is very simple to make and it’s crispy, sweet, and sour. The hot taste will be very refreshing especially during the early summer. If you want to eat crispy Oi Muchim, you should mix the ingredients leaving out cucumber just before serving it to prevent it from being soggy. It per- fectly goes well with BBQ.
76 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 3 cups cucumber
• 3⁄4 cup onion
• 2 tsp Salt
• 1⁄2 Tbsp soy sauce
• 1 Tbsp Korean chili paste • 1 tsp minced garlic
• 2 tsp Korean chili powder • 1 tsp vinegar
• 1 tsp sesame oil
Directions
1. Rinse and remove each top and bottom part of cucumber.
2. Thinly slice the cucumber and put into a ball. Add 2 tsps. salt and set aside for 10 minutes.
3. Slice the onion thinly too.
4. Rinse the cucumber and drain the
water. Use the kitchen towel to dry. 5. Add the cucumber, sliced onion and
the seasoning sauce in a mixing
bowl.
6. Mix them gently and put it in the
refrigerator more than 30 minutes. Serve it with rice or noodle.
JOO HUNGRY? 77


SNACK
길거리 토스트
STREET TOAST
Street foods are to-go foods or drinks sold by street vendors. Most street foods are cheaper than normal, homemade foods. It is reported that 2.5 bil- lion people eat street food every day in Korea. There are a couple of reasons why Koreans love street foods so much. It is very convenient, has a large variety of foods, and brings lots of memories. The cheesy smell of butter al- ways makes me want to try a bit of street toast. The combination of cabbage, onion, carrot, spam, and egg is a lot more wonderful than you can imagine! Once you try this simple sandwich you are going to want more!
78 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (3 servings)
• 6 toast breads
• 3 cheese sheets • 1 Tbsp butter
• 1 cup cabbage • 1 cup carrot
• 1 cup spam
• 1 Tbsp mustard • 1 Tbsp ketchup • 1 Tbsp sugar
Directions
1. Thinly slice the cabbage, carrot, onion and spam.
2. In a bowl place eggs and add sliced vegetables.
Mix them well thoroughly.
3. On a pan with the butter, toast the 6 pieces of breads.
4. On a pan spread cooking oil, put some vegetable egg mixture and shape like a bread. Make 2 more of them.
5. Place the bread on a plate and add egg mixture. Sprinkle some sugar and add ketchup and mustard. Cut in half and serve.
JOO HUNGRY? 79


SNACK
호떡
HOTTEOK Korean Sweet Pancake
One of the most popular dishes, such as Tteokbokki and Oden, is Hotteok. Hotteok is a Korean sweet pancake and its dough is made from flour, water, milk, sugar, and yeast. The small sized balls are filled with a mixture of brown sugar, peanuts, and cinnamon. You can get Hotteok mix easily from the Korean market. Hotteok originated from Chinese merchants who im- migrated to Korea during the late 19th century. It became so popular to the point of there being expressions, like, “There’s a fire at the Hotteok House! Or Flip like a Hotteok!” That means something is in a hurry. Since Thanks- giving is near, the only warm snack I can think of is Hotteok.
80 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (3 servings)
• 1 pack sweet Korean pancake mix content:
1 jam mix
4g dry yeast 3 cups premix 1 cup warm water
Directions
1. Place pancake premix, yeast and one cup warm water to a mixing bowl. Gently knead it with a wooden spatula for about 5 minutes.
2. Place the bowl in the refrigerator about 1 hour.
3. Widen the dough with your hands and put a jam mix.
Repeat it for the rest of the dough.
4. Preheat the frying pan and add oil. Put 3 dough balls on a pan on medium low. Turn them over with the spatula when the bottom part turns brown.
JOO HUNGRY? 81


SNACK
떡볶이
TTEOKBOKKI
Spicy Rice Cakes
Tteokbokki is spicy rice cakes in Korea. It’s the most famous street food. Koreans sometimes use the expression “Tteokbokki is Korea’s soul food” which shows how much they love it. Traditional Tteokbokki contains a soy sauce base on the non-spicy royal version. It is called Gungjung Tteokbokki which means royal court Tteokbokki. During the 1950s, Mrs. Ma Bok Lim started adding Gochujang, Korean chili paste, in Tteokbokki. As the Korean economy grew, the food industry developed. Now, like the case of Kimbap, you can find various kinds of Tteokbokki shops in Korea. You can name any kind of Tteokbokki according to the added ingredients. Surely, it is the best food for Koreans since they love the spiciness.
82 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (6 servings)
• 4 cups rice cake
• 4 cups chicken broth
• 3 cups oden – fish cake
• 1 pack of ramen
• 3 boiled eggs
• 2 cups onion
• 1⁄2 cup green onion
• 1 cup cabbage
• 3 Tbsp korean chili pastes • 1⁄3 Tbsp minced garlic
• 1⁄2 Tbsp brown sugar
• 1 tsp sesame seeds
Direction
1. Cut all the ingredients into good sizes to bite.
For the eggs cut in half.
2. In a large pot pour 4 cups of chicken broth.
Add all the sliced vegetables and
sugar, chili paste and garlic.
3. After boiling the ingredients for
about 7 minutes add one pack of
ramen and boil 3 more minutes. 4. Garnish on top of Tteokbokki with green onion and sesame seeds.
JOO HUNGRY? 83


SNACK
도넛
INSTANT KOREAN STYLE DONUTS
Chapssal, glutinous rice flour, donuts can be found on street vendors like Tteokbokki and Oden Guk. They may look like the typical donut, but the taste is very different. These Korean donuts give a crunchy outside texture and a chewy inside texture. With Chapssal Donuts, Koreans also make porridge or unique Korean rice cakes. It is common for students to eat these pastries, as tradition follows that the sticky texture will translate into test-taking success; by focusing and “sticking” to their exam they will pass. It is very popular among the students who are taking college entrance ex- ams in mid-November. Some students get sick because they eat too much! Let’s start making Chapssal Donuts!
84 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients
• 1 pack mini donuts mix (2cup) • 1 pack topping mix (2tbsps.)
• 1⁄2 cup water
• 1 egg
• 4 Tbsp cooking oil Directions
1. In a mixing bowl, place 1⁄2 cup water, an egg and 4 tbsps. Cooking oil. Mix them well.
2. Add 2 cups donut mix into a mixing ball of previous mix with wood spatula and with hand mix them 3 more minutes.
3. Make small balls with hands.
4. Preheat for frying pan with oil in
it on high heat for 5 minutes and
lower it medium low.
5. Dip the dough ball into a frying pan.
After 3 minutes flip the balls.
6. Take mini donuts out and place on
the paper towels.
7. Mix well with the topping mix and
serve
JOO HUNGRY? 85


DESSERT
과일 샐러드
GUWAIL SALAD
Korean Style Fruit Salad
In Korean, Guwail means fruit, so the full name is Fruit Salad in English. My mom said that when she was little in Korea, there was only one type of salad. It was called ‘Sarada’ which was originally made in Japan. Vegetables like carrots, cucumbers, potatoes, apples, and even sausages would be cut into cubes. The key ingredients in this salad are proper amounts of mayon- naise and mashed boiled eggs. For some people, adding nuts might enhance the flavor, but I personally like it without nuts. Once you try it, it’s going to get addictive.
86 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 3 Fuji apples
• 1 Asian pear
• 2 Fuyu persimmons • 4 sticks celery
• 4 Tbsp mayonnaise
Directions
1. Boil the eggs. Crack them and chop the eggs and celery thinly.
2. Wash the apples carefully.
(I used the baking soda and the
Vinegar drop.)
3. Peel out the Asian pear and Fuyu
persimmons and thinly slice.
4. Place all ingredients in the missing
bowl. Add the mayonnaise and gently mix them.
Fruit salad is done.
JOO HUNGRY? 87


DESSERT
고구마맛탕
GOGUMA MATTANG
Korean Candied Sweet Potatoes
In Korean, sweet potatoes are called Goguma. Koreans like sweet potato very much and in various menus they use Goguma. Recipes that include Goguma are sweet potato lattes, sweet potato pizza, sweet potato cakes, and sweet potato chips. Mattang, a candied sweet potato, is an incredibly deli- cious snack or dessert. These deep fried potatoes are coated with caramel- ized sugar. The outside of the Mattang is crunchy, but it is soft inside. Since Mattang originated in China, it is also found in Chinese restaurants, so I always order this as my dessert.
88 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 4 cups sweet potato
• 2 Tbsp cooking syrup
• 2 Tbsp brown sugar
• 1⁄2 Tbsp cooking oil
• 2 tsp pine nuts to garnish • enough oil for frying
Directions
1. Peel the sweet potatoes and cut them into bite sizes.
Soak them in the water to remove the starch for 15 minutes.
2. With the paper towel, wipe off the water from the sweet potatoes.
3. Preheat the oil to 350° F. If you drop the piece and it comes up right after, it is ready to fry.
4. Fry the sweet potatoes for about
8 minutes. Take out the sweet potatoes from the pan, place them onto paper towel.
5. In a pan, add the brown sugar, syrup and the oil.
Melt it on medium low.
6. Add the sweet potatoes in the sauce and mix them well.
Garnish with chopped pine nuts.
JOO HUNGRY? 89


DESSERT
수정과
SUJEONGGWA
Korean Cinnamon Ginger Punch
Sujeonggwa is a traditional Korean Cinnamon Ginger Punch. The punch
is made by boiling cinnamon and ginger separately. Then, you mix them together by adding honey and brown sugar. Dried persimmons and pine nuts are added just before serving. This punch used to be greatly valued because sugar and honey was too expensive. Also, cinnamon wasn’t found in Korea and was rarely imported. Around the 10th century, during the Goryeo Dynasty, only nobles could enjoy Sujeonggwa on New Year’s Day or a very special occasion. Since you can get these ingredients from your local grocery store, you can easily make Sujeonggwa.
90 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (20 servings)
• 1 1⁄2 cups cinnamon • 2 cups ginger
• 1 cup brown sugar • 1 cup white sugar
• 1 dried persimmon • 1⁄3 Tbsp pine nuts
• 20 cups water
Directions
1. In a large pot put the skinned and sliced ginger and add 10 cups of water. Cover the lid and boil it on a medium heat for 35 minutes.
2. At the same time in other pan put the washed cinnamon sticks, add the 10 cups water and boil it same way as ginger.
3. In a larger pot drain the ginger and the cinnamon sticks and discard them.
4. Add the mixed brown and white sugar into the pot and boil it for 10 more minutes.
5. You can serve Sujeonggwa hot or cold. Cool down the punch for two hours and keep it in the refrigerator.
Put dried persimmon in the punch about an hour. Garnish with the pine nuts.
Enjoy the Sujeonggwa!
JOO HUNGRY? 91


TEA
92 CHEF BEAN’S FAVORITE KOREAN DISHES


고구마 라테
GOGUMA LATTE
Sweet Potato Latte
Everyone knows what a latte is, but have you heard of a sweet potato latte? This soft and milky drink is different than most lattes, but it has a very special and admirable taste. Because of the cozy and warm feeling people get from Goguma Lattes, it is one of the popular winter drinks in Korea. The special thing about this latte is that you can easily make this latte without any special machines. Also, Goguma lattes can make a perfect brunch menu with breads.
Ingredients (4 servings)
• 2 sweet potatoes • 4 cups milk
• 2 Tbsp sugar
• 2 Tbsp syrup
• 1⁄2 tsp cinnamon powder to garnish Directions
1. Peel the sweet potatoes and place it on a microwave for about 7 minutes.
2. Microwave 4 cups milk for 4 minutes.
3. In a milk, add the sweet potatoes, syrup and the sugar and blend them well.
4. Garnish with some cinnamon powder on the top of the sweet potato latte!
JOO HUNGRY? 93


TEA
레몬차
KOREAN STYLE LEMON TEA
Korean Style Lemon Tea is a drink that contains lots of Vitamin C. It is per- fect for flu or cold. You can enjoy Lemon Tea during the winter as a warm cup of tea and also as a beverage in the summertime. Washing the lemon is a very important part for making this tea. To remove the waxing on lemon, it is good to boil it in water for seconds. The taste of this lemon tea is sweet, fresh, warm, and it is also good for your health. This tea is very easy to make and I can assure you that you will be satisfied with this refreshment.
94 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (24 servings)
• 6 lemons
• 5 cups sugar
Directions
1. Rinse 6 lemons after dipping in
the water mixed With a little bit of vinegar to wash.
Dip the lemons in the boiling water for about 2 minutes.
2. Cut the top and bottom part and thinly slice them.
3. Wash the jar with the boiling water and wipe the water out with the paper towel.
4. In the jar, place sugar first and add the same amount of the lemons. Place the sugar on top of lemon and add lemon again. Repeat until the jar is filled with sugar and lemon.
5. Place the jar in the refrigerator for 5 days.
6. Take the juice 2 or 3 spoons, add with hot water in a tea cup. Lemon Tea is ready!
JOO HUNGRY? 95


TEA
96 CHEF BEAN’S FAVORITE KOREAN DISHES


생강차
SAENGANG CHA
Korean Ginger Tea
Ginger Tea is made from Saenggang, which is ginger in Korean. It’s been known for very long as an herbal medicine. If you want to ameliorate a cold, sore throats, and coughs, Ginger Tea is always good to drink. It also improves blood circulation. You can try to make this by boiling fresh ginger slices or Saenggang Cheong, honey preserved ginger. Jujube and pine nuts can also be used for garnishing. This tea is always my go-to drink when I’m sick.
Ingredients (8 servings)
• 1 1⁄2 cups ginger
• 1 1⁄2 cups honey powder
• 1 Tbsp pine nuts to garnish • 2 dried jujubes to garnish
Directions
1. Peel the fresh ginger and slice it very thinly.
2. In a little jar, place the sliced ginger and add the honey powder.
Mix them thoroughly.
3. Place them in the refrigerator for 2 or 3 days.
4. Add the ginger juice into a tea pot and add boiled water.
Garnish with the sliced jujube and pine nuts.
JOO HUNGRY? 97


98 CHEF BEAN’S FAVORITE KOREAN DISHES