We started with making corn-barley tea. The corn and barley we used was toasted and we boiled it in water for about 20 minutes. You can get toasted corn and barley at a Korean/Asian grocery store and if you do not have a Korean grocery store in your area, use normal corn and barley and toast it in a skillet over low heat until the grains turn quite dark.
 |
| Toasted corn and barley |
 |
| Corn and Barley tea |
Here are the recipes for all the dishes we learnt to make.
Pajun (Korean savory pancakes)
For the Pajun (Pajeon):
- 2 cups Korean pancake mix (if you can't find this use the recipe below to make your own)
- 2 cups water
- 1 ½ tsp. sea salt
- 1 cup shredded potatoes
- 1 cup shredded carrots
- 1 red bell pepper, seeded and sliced julienne
- 1 small zucchini, sliced julienne
- 1 bunch green onions, cut in 1 in. sections
- Pepper to taste
- 2 eggs, lightly beaten
- Vegetable oil for cooking
For the Dipping Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- 1 Tb. rice vinegar
- 2 Tb. sugar
- 1 Tb. sesame oil
- 1 minced garlic clove
- 1 tsp. sesame seeds
- ¼ tsp. crushed red pepper
Directions:
- Place all the dipping sauce ingredients in a
microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just
long enough for the sugar to dissolve. Whisk again and set aside.
- In a large bowl, beat the pancake mix and water.
Set the batter aside to rest.
- Preheat two non-stick skillets to medium high heat.
Slice all the veggies julienne (long thin strips).
Add pepper to taste. If the batter still seems very thick, add 2-3 tablespoons of water and mix well.
- Now add a little oil to each skillet and swirl around. Ladle enough batter into each skillet to completely cover the bottom. cover the pancake with layers of all the julienned veggies. Put 3-4 T beaten egg on top of the veggies. Cook for 4-5 minutes until the bottom is almost crisp and then flip the pancake. Cook until cooked.
- Repeat with remaining batter. *Using two 12 inch skillets, you should have enough batter to make 4 large pancakes.
- Cut the Korean pancakes into wedges and serve warm with the dipping sauce.
 |
| Tracy enjoys the pancake while Tom waits for her opinion |
To make your own Pancake batter, mix the following:
- 1 1/2 cups all-purpose flour
- 1/2 cup corn starch
- 1t baking powder
- 1 t garlic powder
- 1t salt
- 1 ½ cups water
- 1 large egg
____________________________________________________
Ingredients
· 1 medium napa
cabbage (about 2-3 pounds)
· 1/4 cup salt
· 1 bunch green onions
(sliced into 1 inch pieces)
· 4 cloves garlic
(crushed)
· 1 inch ginger
(grated and squeezed to extract the juice)
· 1/4 cup gochugaru
(Korean red chili flakes)
· 2 tablespoons
fish sauce (or soy sauce for a vegetarian version)
Directions:
1. Cut the napa cabbage in half,
remove the core and slice the cabbage into 1 inch wide strips.
3. Let the cabbage sit in the salt
for a few hours. It will wilt considerably and look like this.
4. Rinse the salt from the cabbage.
5. Mix the garlic, ginger juice, gochugaru, and fish sauce in a small bowl and add it to the cabbage.
6. Put on your food-safe gloves and rub the spices into the cabbage.
7. The Kimchi can be eaten at this stage like a salad or you can place the Kimchi container in the refrigerator and ferment for 2-3 days for an authentic experience.
__________________________________________________
Japche
1/ 4 cup soy sauce
3 tablespoons pineapple sauce (6 pieces of canned pineapple chunks crushed + 3 Tbs juice)
2 tablespoons honey
1 tablespoons freshly grated ginger squeezed to get juice
6 cloves garlic, crushed
1 small onion chopped fine
2 teaspoons toasted sesame oil
Freshly ground black pepper
__________________________________________
Ingredients:
•
1 lb Korean sweet potato noodles
•
2 oz beef, 1t soy sauce, 1 clove garlic
•
1 bunch of spinach
•
1 medium size carrot
•
1 medium size onion
•
6 dried shiitake mushrooms
•
3 cloves of garlic
•
6 green onions
•
soy sauce, sesame oil, sugar, pepper,
and sesame seeds
1. Soak noodles in water.
2. Soak 5 dried shitake mushrooms in warm water for a few hours
until they become soft. Squeeze the water out of them and slice thinly. Cut a
carrot into thin matchstick-shaped pieces 5 cm long. Cut the green onions into 1
inch long pieces. Slice the onion thinly.
3. Slice the beef into thin strips. Add 1 t soy sauce and 1 clove
of crushed garlic and mix well. Set aside.
4. Boil 2 bunches of noodles in boiling water in a big pot for
about 5 minutes. When the noodles are soft, drain them and put in a large bowl.
5. Cut the noodles several times by using scissors and add ¼ cup of
soy sauce and 2 Tbs of sesame oil. Taste for seasoning and adjust according to your taste. Set aside.
 |
| Myung Joo seasoning the noodles |
6. In the boiling water, add a bunch of spinach and stir it gently
for 1 minute. Then take it out and rinse it in cold water.
7. Add 1 Tbs sesame oil, 1 clove crushed garlic it in a bowl and
add the spinach and mix well.
8. In a heated pan, put a few drops of olive oil and your onion and
carrot strips and stir it with a spatula for 30 seconds. Put it into the large
bowl.
9. Place a few drops of olive oil on the pan and add your green
onions. Stir for 1 minute and put it into the large bowl.
10.
Place a few drops of olive oil in
the pan and add your beef strips and your sliced shitake mushrooms. Stir it
until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and
½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
11. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and
1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1
tbs of toasted sesame seeds on the top.
_____________________________________________________________
Korean
Teriyaki Chicken
Ingredients
3 pounds chicken (boneless, skinless thighs work well)1/ 4 cup soy sauce
3 tablespoons pineapple sauce (6 pieces of canned pineapple chunks crushed + 3 Tbs juice)
2 tablespoons honey
1 tablespoons freshly grated ginger squeezed to get juice
6 cloves garlic, crushed
1 small onion chopped fine
2 teaspoons toasted sesame oil
Freshly ground black pepper
Directions
1. Whisk together the soy, pineapple
sauce, honey, ginger juice, garlic, onion, pepper, sesame oil and garlic in a bowl. Add the chicken, turning
to coat. Cover and let the meat marinate in the refrigerator for at least 4
hours or up to 8 hours.
 |
| Chicken with marinade |
 |
| Chicken after 6 hours |
2. Remove the chicken from the marinade, heat a frying pan over medium heat with 2T oil, and cook
the chicken, turning the pieces once or twice, until the chicken is properly
cooked and the sauce has formed a glaze.
 |
| Chicken being cooked |
Shaved ice with red bean paste and fruit
