• 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.

• Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon.
• Slice them into thin half-rounds.
• In a large bowl, combine cucumbers, soy sauce, vinegar, salt, green onion, and sesame seeds.
• Set aside to marinate for 30 minutes.
• Add water and stir well.
• Refrigerate for 1 to 2 hours.
• Before serving, sprinkle with cayenne pepper and add 3 or 4 ice cubes to keep the soup cold.

Cold Cucumber Soup:

• Although cucumbers are found all over the world, they originated in southern Asia.
• This soup, often served in the summer, features the cucumber’s crisp, refreshing taste that stimulates faded hot-weather appetites.
• Koreans sometimes enhance it with toasted seaweed.

• Wash and dry the spinach, removing stems and any bad leaves.
• In a large saucepan, bring water to a boil over high heat.
• Add spinach, cover, and reduce heat to medium-high.
• Cook for 3 to 5 minutes, or until tender but still bright green.
• Drain in a colander.
• When cool, gently squeeze out excess water with your hands.
• Cut spinach into 2-inch lengths and place in a large bowl.
• Add soy sauce, sesame oil, finely chopped garlic, and toasted sesame seeds.
• Mix well and serve at room temperature.

Spinach Salad:

• Lightly cooked vegetables, seasoned with popular seasonings, make delicious and nutritious additions to Korean meals.
• After trying this recipe with spinach, consider making it again with cucumber (peeled and cut in strips), shredded carrots, or cabbage.

• In a large saucepan, bring water to a boil over high heat.
• Add bean sprouts, reduce heat to medium, and cook for 2 to 3 minutes or until crisp-tender.
• Pour bean sprouts into a colander, rinse with cold water, drain well, and place in a large bowl.
• In a small bowl, combine the remaining ingredients and stir to dissolve sugar.
• Pour the dressing over the bean sprouts, toss well, and serve.

• Stir together the dry mustard and water (or rice vinegar), forming a paste.
• Set the sauce aside for 15 to 30 minutes to allow the flavor and “heat” to develop.

• Combine all ingredients in a small bowl and stir to dissolve the sugar.
• Pour any leftover sauce into a glass container, cover tightly, and store it in the refrigerator.
• It will keep for up to a week.

• Mix the soy sauce, rice or cider vinegar, and sesame seeds in a small bowl.
• Place the dipping sauce in a bowl alongside the food to be dipped on a large plate and serve.