• Slice beef thinly into 1⁄2 x 2-inch pieces.
• In a medium bowl, combine 1/2 cup soy sauce, 1 tbsp. sugar, 1/2 tsp. black pepper, and 1/2 tsp. garlic.
• Add meat, mix well, and set aside for 15 minutes.
• While beef marinates in the soy sauce mixture, cut mushrooms in half.
• Peel carrots and cut into 1⁄2 x 2-inch pieces.
• Cut green pepper and onion into 2 x 2-inch pieces.
• Set vegetables aside.
• In a shallow bowl, combine the remaining soy sauce, sugar, black pepper, and garlic, and set aside.
• Preheat oven to broil, or have an adult start the charcoal grill.
• Thread one piece of meat onto a skewer, then one piece of carrot, one piece of mushroom, one piece of green pepper, and one piece of onion.
• Repeat sequence until five skewers are filled.
• Dip filled skewers into the sauce, turning to coat all sides.
• Broil or grill the meat and vegetables 6 to 8 minutes, or until meat is brown and vegetables are tender-crisp.
• Turn skewers often so that all sides are cooked evenly.
• Serve hot from skewers.

• Soak rice cake slices in cold water for 1 hour while preparing beef.
• With a sharp knife, slice beef into thin strips.
• Combine soy sauce, sesame seeds, garlic, salt, and black pepper in a small bowl.
• Mix beef and soy sauce mixture together.
• In a large soup kettle, stir-fry beef until meat begins to brown.
• Add broth to beef mixture in the kettle.
• Bring to a boil, then lower heat.
• Simmer, uncovered, for 45 minutes.
• To keep your hands from sticking to the rice cakes, wash thoroughly, being careful to get under your fingernails.
• Using your clean hands, separate each individual rice cake from the frozen clumps; this helps rice cakes cook evenly.
• Add rice cakes to the soup along with sliced onions.
• Cook just until rice cakes rise to the surface of the soup, 20 to 25 minutes.
• Do not overcook; rice cakes should be chewy.
• Pour beaten egg into the bubbling soup; stir well.
• The egg will cook immediately.
• Serve hot.

• Prepare filling for dumplings.
• Place one wonton skin on a flat surface.
• Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won’t dry out.
• Have beaten egg and a pastry brush ready.
• Place one wonton skin on the work surface with one corner pointed upward.
• Brush all four edges with beaten egg.
• Place about 1 tbsp.
• of filling just above the center of the skin.
• Fold wonton skin in half over filling to form a triangle or semicircle.
• Press edges together to seal.
• Repeat with remaining skins.
• In a large frying pan or wok, heat oil over medium heat for 2 minutes.
• Carefully place six dumplings into oil with tongs.
• Fry 3 to 4 minutes, or until golden brown.
• Turn and fry the other side 2 to 3 minutes.
• Keep fried dumplings warm in a 200°F oven while frying the rest of the dumplings.
• Serve with quick dipping sauce.

Korean Delight:

• These wonderful folded dumplings are usually served at winter celebrations.
• Making this treat will take less time if someone can help you by frying the dumplings after you fill them.

• In a large frying pan or wok, cook meat or tofu for 3 to 5 minutes.
• If using beef or pork, use a fork to break into small chunks, and drain off fat.
• Set meat or tofu aside.
• Wash the pan and dry thoroughly.
• Heat 1 tablespoon vegetable oil over high heat for 1 minute.
• Add onions and stir-fry for 2 to 3 minutes, or until crisp-tender.
• Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes, or until cabbage is crisp-tender.
• Add bean sprouts and green onion, mix well, and cook for 1 to 2 minutes more.
• Remove the pan from heat and pour vegetable mixture into a colander to drain off excess liquid.
• Return vegetables to the pan.
• Add meat or tofu, salt, and black pepper, and mix well.

• In a large bowl, combine soy sauce, sesame oil, sugar, black pepper, garlic, green onions, and sesame seeds.
• Slice beef thinly into 1/2 x 2-inch pieces.
• Add meat to the soy sauce mixture in the bowl and mix well.
• Cover and refrigerate for 1 to 2 hours.
• Preheat the oven to broil, or have an adult start the charcoal grill.
• Broil on a broiler rack or grill meat for 2 to 3 minutes per side, or until brown.
• Serve with vegetable side dishes, such as zucchini or spinach, and rice.
• Korean Grill Fusion:
• Next to kimchi, pulgogi may be Korea’s best-known dish.
• Thin strips of spicy beef are cooked over a pulgogi, a dome-shaped charcoal grill.
• Although it is often eaten during the summer as picnic fare, this dish is good any time.
• Thinly sliced pork loin or tofu can be substituted for the beef.

• Slice the tofu into 1/2-inch slices.
• Sprinkle lightly with salt.
• Let the salted tofu stand for a few minutes.
• Using a paper towel, pat the tofu dry.
• Mix the soy sauce, sugar, sesame oil, sesame seeds, pepper, green onions, garlic, and water in a 1-cup measuring cup.
• Stir this sauce until the sugar dissolves.
• Swirl the oil in a large skillet.
• Heat over medium-high heat.
• Fry the tofu slices until golden brown, turning once.
• One by one, dip the fried tofu slices in the sauce and return them to the skillet, making layers.
• Pour the rest of the sauce over the tofu.
• Cook the tofu and sauce over medium heat for about 5 minutes, or until the tofu soaks up the sauce.
• Serve with rice, vegetables, and salad.

Korean Harmony:

• The mild, cream-colored bean curd called tofu takes readily to the typical Korean flavorings: garlic, green onions, sesame seeds, and soy sauce.

• Combine beaten eggs, salt, black pepper, garlic, green onions, and fish in a large bowl.
• Mix well.
• In a wok or large frying pan, heat vegetable oil over high heat for 1 minute.
• Drop tablespoons of the fish mixture into the oil to make 2-inch patties.
• Fry the patties for 2 minutes per side or until firm and starting to brown.
• Serve hot with vinegar-soy sauce (see recipe on page 37) and rice.

Coastal Delight:

• With water on three sides of Korea, fish is frequently served in the country.
• If using frozen fish, ensure it is completely thawed before mixing it with other ingredients.

• Heat the oven to 400°F.
• Spray a 13 x 9-inch pan with vegetable oil spray.
• Cut each chicken wing at joints to make 3 pieces and discard the tip.
• Cut off excess skin and discard.
• Put flour into a large plastic bag.
• Add chicken pieces, twist the bag closed, and shake until the chicken is completely coated with flour.
• Place the flour-coated chicken pieces in the pan in a single layer.
• Bake uncovered for 15 minutes.
• Combine soy sauce, lemon juice, oyster sauce, sugar, garlic, and ginger root in a small pan.
• Bring to a boil over high heat.
• Remove from heat.
• Pour the soy sauce mixture evenly over the wings.
• Bake uncovered for 10 to 12 minutes longer, or until the juice of the chicken is no longer pink when the centers of the thickest parts are cut.

• In a medium bowl, combine 2 tbsp. soy sauce, 1 tsp. sugar, garlic, 2 tsp. sesame seeds, and chicken.
• Set aside.
• In a large frying pan or wok, heat 1 tbsp. vegetable oil over high heat for 1 minute.
• Add chicken and fry, stirring frequently, for 2 to 3 minutes, or until white and tender.
• Place the chicken in a large covered bowl.
• Wash and dry the pan.
• In the same pan, heat 1 tbsp. oil over high heat for 1 minute.
• Add mushrooms and cook, stirring frequently, for 1 minute, or until soft.
• Add to the chicken.
• Repeat with remaining vegetables, cooking each one separately.
• You won’t need to wash the pan between vegetables.
• Cook and drain noodles according to the recipe on page 35.
• Cut noodles into 3-inch lengths.
• Add to the chicken.
• Add 2 tbsp. soy sauce, 1 tsp. sugar, 2 tsp. sesame seeds, and 5 tsp. sesame oil to the chicken mixture and mix thoroughly.
• Serve warm, garnished with egg pancake.

• Peel potatoes and carrots, then cut them into bite-sized pieces.
• In a large saucepan, combine broth, potatoes, and carrots.
• Bring to a boil over medium-high heat and boil for 5 to 8 minutes.
• Reduce heat to low, cover, and cook for 8 to 10 minutes or until vegetables are very tender.
• Add mushrooms, green onion, and black pepper.
• Stir well and cook for an additional 2 minutes.
• Serve hot.