TRADITIONAL KOREAN:

White Rice Cake with Black Beans & Jujubes

A recipe for one of many traditional Korean rice cakes

Radish kimchi, julienne cut
A simple “fresh” kimchi based on Korean radish (moo)


Japchae
Stir fried glass noodles with 5 vegetables


Bossam
Boiled pork belly with steamed cabbage leaves


Abalone juk
Korean abalone porridge with a few twists


Galbi-jim
Braised beef short ribs with chestnuts, jujubes in a soy-ginger sauce


Sweet Potato Makgeolli
A recipe for making makgeolli at home


Samgyetang Soup
A whole, stuffed chicken boiled with ginseng and jujubes


Jujube cake the next day. Note that rice cake is best fresh. If not eaten within 24hrs, it is best to store in the freezer. Thaw at room temperature, and reheat briefly in microwave or steamer.

Jujube (daechu) rice cake
Rice cake (tteok) made with jujubes


Oyster jeon
Egg battered oysters lightly pan-fried


INSPIRED BY KOREAN INGREDIENTS:


Job’s tears risotto with spinach
A Korean grain, yulmu, made risotto-style with spinach, parmesan and extra-virgin olive oil


Japanese-style pork belly slow braised
Beyond samgyupsal and bossam – this is Korean pork belly taken to a sweeter, more tender level


Sweet “Green” Tomatoes in a Pasta Salad
Seasonal, local tomatoes from Daejeo (near Busan) made into an easy, flavorful pasta salad with broccoli


Spaghetti with “Hanwoo” Meatballs
A classic comfort made with pantry ingredients and Korean hanwoo beef


Jeju Carrot Soup with Maple Syrup
Made with seasonal carrots from Jeju Island and sweetened with a little bit of Canada


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