O-jing-uh Bo-kum (Spicy Stir-Fried Squid)

INGREDIENTS:

SAUCE

1 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp gochujang, red chili pepper paste

1 tsp sugar

6 fresh garlic cloves, peeled and puréed

1 inch fresh gingerroot, peeled and puréed

1 tbsp gochugaru, red chili pepper flakes

1 tbsp sesame oil

Salt and pepper

1 large or 2 small whole squid

4 stalks green onions

2 large green or red chili peppers (jalapeño can be used as a substitute)

1 tbsp olive or vegetable oil

1 large carrot

3 large mushrooms

Water, as needed

STEPS:

• Mix all sauce ingredients and set aside. Add water as needed to control its spiciness.
• Clean squid and wash well in cold water.

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Budaechigae (Korean Army Base Stew)

INGREDIENTS:

1 1/2 cups meat in small chunks (Spam, hot dogs, ham, small meatballs)

1 1/2 cups sliced vegetables (combination of any: mushrooms, bean sprouts, chrysanthemum leaves)

1/2 an onion, sliced

3 Tbsp Korean hot pepper paste

1 package ramen noodles

Kimchi (optional)

STEPS:

Combine all ingredients into a large pot.

Put enough water to cover ingredients.

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Bi-bim-bop (Rice with Beef, Egg, and Vegetable toppings)

INGREDIENTS:

¼ lb chopped beef

1 cup bellflower roots (doraji)

½ cup bean sprouts

1 lettuce leaf

3 shiitake mushrooms

⅓ carrot

1 cucumber

1 egg

2 cups cooked short-grain rice

4 tbsp red chili pepper paste

1 tbsp sugar

1 tbsp sesame seeds

1 tsp sesame oil

1 ½ tbsp hoisin sauce

1 onion sliced

5 cloves garlic chopped

Salt and pepper to taste

STEPS:

• Put oil in frying pan, stir fry garlic and beef and add hoisin sauce.
• Remove the beef then set it aside.

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Pa-jeon (Savory Korean-Style Pancake)

INGREDIENTS:

¼ cup soy sauce

½ tbsp vinegar (distilled white)

1 stalk scallion, minced

1 clove garlic, minced

1/2 tsp gochugaru, red hot chili pepper flakes (optional)

1/2 tsp sugar

1 tsp sesame oil

RECIPE INGREDIENTS

2 cups flour (all purpose)

2 cups water

2 eggs

1 bunch scallions

Vegetable oil

Salt & pepper to taste

1 cup oysters

1 cup chopped clams, fresh

1 cup baby shrimps

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