February 8, 2009 | Author admin
Ingredients
Small octopus (about 8 oz) : 2 Onion : 1 stalk Green onion : 5 stalks Green pepper : 2 Red pepper : 2 Hot pepper powder : 1/2 tb Hot pepper soypaste (kochu-jang) : 2 tbs (available in Korean stores) Soy sauce : 1 tb Sesame oil : 1/2 tb Sugar : 1 ts Ginger juice : 1/2 ts Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt
Method
1. Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the octopuses with salt and rinse them under flowing cold water. Cut them 2 inches long by 1/2 inch wide. Boil them slightly. 2. Cut onion, green onions, and peppers into 2 inch strips. 3. Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger juice, and salt in a bowl. Add the boiled octopuses, then mix them well. 4. Heat the salad oil in a skillet, stir-fry the vegetables until almost done. Put the mixture in the pan and stir-fry it quickly again. 5. When serving, sprinkle roasted sesame seeds.
February 8, 2009 | Author admin
Ingredients
Zucchini : 1 (12 oz) Green onion : 1 stalk Red pepper : 1/2 piece Garlic : 2 cloves Sesame oil : 1 tb Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt
Method
1. Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick. 2. Dip the sliced zucchinis in salt water for about 5 minutes and drain them well. 3. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces. 4. Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic. 5. When well done, remove them from heat. Add the red pepper and remaining sauce, then mix them well by hand. Transfer it to a serving plate.
February 8, 2009 | Author admin
Ingredients
Cucumber : 10 (6 oz each) Leek : 2 oz Hot pepper powder : 1/2 cup Green onion : 1 stalk Garlic : 4 cloves Ginger : 1 piece Salted baby shrimps, chopped : 1 tb (available in Korean stores, optional) Salt
Method
1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cut about 1.5 inches deep in each piece. 2. Dissolve 4 tablespoonfuls of salt in 4 cups of water. Soak the cucumbers for about 30 minutes in the salted water. Squeeze them with gauze or paper towel to drain water thoroughly. 3. Wash and cut the leeks 1 inch long. 4. Crush garlic. Chop green onion, ginger, and salted baby shrimps. 5. Put the hot pepper powder, leeks, green onion, garlic, ginger, salted baby shrimps, and salt in a large bowl. Mix them well by hand, using rubber gloves. 6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. Put the remaining stuffing on the them. 7. Keep in a cool place for one day, then serve.
