Pocha Eomuk Udon (Korean Street Stall Fishcake Udon)

Ingredients

2
sheets Fishcake
thinly sliced lengthwise
1
pack Udon noodles
pre-soaked if frozen
0.2
oz Dried kelp
4
Dried shiitake mushrooms
1
Scallions
finely chopped
3
tbsp Soy sauce
1
tbsp Mirin
1/2
tsp Sugar
1/3
tsp Gochugaru

Instructions

Finely chop scallion, thinly slice fish cake sheets lengthwise. If using frozen noodles, in a mixing bowl, soak the noodles in cold water for 15 minute until noodles start to untangle.

In a small pot over high heat, add 2 cups of water, dried kelp, and dried shiitake mushrooms. Bring it to boil for about 4-5 minute then take out the dried ingredients.

Season the broth with soy sauce, mirin, and sugar. Add fish cake noodles, udon noodles then boil it for 2-3 minutes.

Add scallions and gochugaru to serve.

Finely chop scallion, thinly slice fish cake sheets lengthwise. If using frozen noodles, in a mixing bowl, soak the noodles in cold water for 15 minute until noodles start to untangle.

Spam Curry (Contest #5)

Selina S. Lee

Ingredients

1/2
can Spam
1
pk (3.5 oz) Ottogi’s curry powder (medium)
8
Mini Yukon potatoes
1
medium Carrot
1
small Yellow onion

Instructions

Cut potatoes, carrots and onions into 1-inch cube pieces.

Cut spam into 1/2-inch cube pieces

In a medium pot, bring water to boil then add the curry powder. Stir until curry is dissolved.

In a large pot, add oil and cook the vegetables for about 4-5 minutes. Add curry sauce with 1 cup water and cook it for 15-20 minutes. Stir occasionally.

Serve with rice and kimchi.

Cut potatoes, carrots and onions into 1-inch cube pieces.

Half & Half Korean Pancake

Selina S. Lee

Ingredients

1
cup Korean pancake mix
1/2
cup Frying flour mix
1
small bunch Chives
cut 1 1/2-inch lengthwise
1/2
medium Yellow onion
julienned
4
Green onion
cut 1 1/2-inch lengthwise
1
cup Kimchi
chopped
12
oz Sparkling water
4
tbsp Canola oil

Instructions

Create pancake mix by adding part Korean pancake mix and part frying flour mix. Add cold water or sparkling water, mix until there is no dry crumbs.

Separate the pancake mix into two. Add scallions, chives, onion in one and add chopped kimchi with little bit of kimchi juice in other.

In a large skillet over medium high heat, add pancake mixtures on each side, have chives and onion, half kimchi.

Once the edges of the pancake are starting to cook, carefully flip the pancake. Cook the other side for about 2-3 minutes then flip it one more time to finish.

Create pancake mix by adding part Korean pancake mix and part frying flour mix. Add cold water or sparkling water, mix until there is no dry crumbs.

Woo Young-Woo Gimbap (Netflix Series ‘Extraordinary Attorney Woo’)

Selina S. Lee

Ingredients

3
cups Sushi Rice
cooked
8
sheets Gim Seaweed
1
large bundle Spinach
6
Eggs
2
medium Carrots
thick shreds
8
strips Danmuji (pickled radish)
pre-cut
8
strips Burdock Roots
seasoned, pre-cut
8
sticks Imitation Crab
8
strips Smoked Ham or Spam
cut lengthwise
2
tbsp Sesame Oil
1
tbsp Toasted Sesame Seeds
1
tsp Mat Sogeum (Seasoning Salt)
1
tsp Garlic
minced
1
tsp Kosher Salt

Instructions

In a medium pot, bring 8 cups of water to boil. Add spinach and salt to blanch for 2 minutes. Transfer to cold water or an ice bath. Squeeze out the liquid.

In the same skillet, add oil. Cook carrots, imitation crab, and ham until soft but not brown for about 2-3 minutes each.

Squeeze out remaining liquid from spinach then season it with salt, minced garlic, sesame oil, and sesame seeds.

Season rice with mat sogeum (seasoning salt) and sesame oil.

On a cutting board, place gimbap bal (bamboo roller), place a sheet of gim (rough side up) and spread the rice thin to cover 3/4 from the bottom.

Add pickled radish and egg first then add burdock, spinach, and carrots to fill the gap. Add imitation crab, ham. Roll up from bottom to top into a tight log.

Brush on sesame oil, sprinkle sesame seeds. Cut into 1/2-inch thick slices to serve.

In a medium pot, bring 8 cups of water to boil. Add spinach and salt to blanch for 2 minutes. Transfer to cold water or an ice bath. Squeeze out the liquid.

Chonggak Kimchi (Ponytail Radish Kimchi)

Selina S. Lee

Ingredients

Blend

1/2
Asian pear
2
tablespoon saeujeot (salted shrimp)
1/2
small yellow onion
6
tablespoon fish sauce

Glue

1
tablespoon glutenous mochiko flour
4
pre-cut dashima (dried kelp)
1/4
cup dried shiitake mushroom

Kimchi

1/2
cup gochugaru
2
pounds young radish mu with leafy stems
1/3
cup fine crystal sea salt
2
tablespoon garlic
minced
2
tablespoon sugar

1
teaspoon ginger juice

Instructions

Using a small pairing knife, cut off any root ends of the radish. Carefully scrape and trim off dirt and skin from the bottom where it’s connecting to the stem. Use a vegetable peeler or a brush to peel the skin. Rinse the radish in cold water thoroughly

Depending on the size of the radish head, cut the radish in quarters or in half but not all the way through. Keep the stems intact. Sprinkle salt by the pinch until evenly coated. Cover it with a tea towel and let it brine for 1 hour.

Cut 1/2 small yellow onion and 1/2 Asian pear in big chunks to add into the food processor or a blender. Add 2 tablespoon saeujeot (salted shrimp) and 6 tablespoon fish sauce to blend together.

On a small pot, boil 1 cup of water and 4 pre-cut dashima (dried kelp) and 1/4 cup dried shiitake mushroom for about 4-5 minutes. Remove dashima and mushroom and turn the heat off. Let it cool down for about 10 minutes. Over low heat, add 1 tablespoon glu

In a large shallow mixing bowl, add radish then push to one side. Add blended aromatics, glutenous glue, 1/2 cup gochugaru, 2 tablespoon sugar, 2 tablespoon garlic (minced), and 1 teaspoon ginger juice then mix it together using a wooden spoon. Using your

Grab each radish stems to fold and wrap around to transfer into an air-tight container. Place them tightly together leaving no space. Keep it at room temperature for 1 day then keep it in the refrigerator for about 5-7 days until tasting. Chonggak kimchi

Nokdu Jeon (Mung Bean Pancake)

Selina S. Lee

Ingredients

1 1/2
cup Dried shiitake mushroom
sliced
6
oz Bean sprouts
1 1/2
cup Mung bean
peeled
4
Scallions
1/4
teaspoon Ground black pepper
1
teaspoon Kosher salt
4
tablespoon Canola oil
1
teaspoon Granulated white sugar
1/2
Small yellow onion
finely chopped
1/3
cup Soy sauce
1/4
teaspoon Ground black pepper
2
tablespoon Brown rice vinegar

Instructions

Soak 1 1/2 cup Mung bean (peeled) in cold water for 4 hours then rinse and drain. Soak 1 1/2 cup Dried shiitake mushroom (sliced) for 30 min - 1 hour. Using your hand, squeeze out any excess liquid. In a medium pot, bring 5 cups of water to boil. Add 6 oz

Finely chop 4 Scallions mushrooms, and bean sprouts. Using kitchen shears, trim off any tough stems from the mushroom.

In a blender, add soaked beans and ¼ cup of water to blend. Transfer the blended mix to a bowl, and chopped bean sprouts, mushrooms, and scallions. Season it with 1 teaspoon Kosher salt and 1/4 teaspoon Ground black pepper.

On a large non-stick frying pan over medium heat, add 4 tablespoon Canola oil. Once the frying pan is heated, add the mix using a spoon. Add 2 tablespoons at a time to form a 3-inch diameter circle. Cook one side for about 2 minutes until the crust is lig

To make the dipping sauce: In a small bowl, add 1/3 cup Soy sauce, 2 tablespoon Brown rice vinegar, 1 teaspoon Granulated white sugar, 1/4 teaspoon Ground black pepper with 1/2 Small yellow onion (finely chopped). Mix together until well-combined.

Mung bean pancakes are best served hot with the onion dipping sauce on the side.