Korean 101

1. Banchon

Oi Kimchi (quick-pickled cucumber kimchi)

Ingredients:

• 1 pack (usually about 5-7 pieces) of mini cucumbers/Persian cucumber/English cucumbers
• 1 Tbsp salt
• 6 cloves of minced garlic
• ¼ cup thinly sliced white onion (optional)
• ¼ cup of shredded carrots (optional)
• 1 bunch of green onions cut into 4 sections (optional)
• 2 Tbsp gochugaru (preferrable the coarser grind)
• 2 Tsp sugar
• ¼ cup rice vinegar
• ¼ cup sesame oil
• Sesame seeds to taste

Instructions:

1. Slice the cucumbers into bitesize pieces and place in large bowl.
2. Massage the salt onto the cucumbers then let it sit for about 30 minutes.
3. After the 30 minutes have passed, drain and rinse the cucumbers.
4. Add all the ingredients together then thoroughly mix.
5. Seal then refrigerate for at least 30 minutes (longer the better, some wait overnight).
6. This will keep for about a week in an airtight glass container. 

Pro Tip from Richelle: You can add more gochugaru if you want it spicier. However, add gradually and always taste before you add more spice. 

2. Appetizer

Pajeon (Scallion pancake)

Ingredients:

• 1-2 bunch green onions/scallions
• 1 large egg (half beaten)
• 2-4 Tbsp of a neutral-flavored oil 
• 1 cup of buchimgaru (vegetable pancake flour)
• 1 cup of water/seltzer water

Instructions:

1. Mix buchimgaru and water into a batter 
2. Place a nonstick frying pan over medium-high heat and add the oil when the pan is hot.
3. Spread the green onion/scallions onto the pan and let is cook for about 30 seconds. (The green onions can be cut in half or quarters if desired) 
4. Drizzle the batter on top to cover the scallions. Make sure there is just enough batter to hold the ingredients together. Be careful to not add too much batter to maintain the crisp.
5. Cook for about 3 minutes, then flip.
6. Drizzle the half-beaten egg over the pancake.
7. Cook for another 3 minutes, pressing down the pancake with the spatula occasionally, until the pancake is crispy and golden brown. Flip one last time and cook for 30 seconds.

Pro Tip from Richelle: You can make your own batter by combining 1 cup plain flour, 1 Tbsp cornstarch or potato starch, 1 1/4 tsp fine salt, 1 ½ tsp garlic powder, 1 ½  tsp onion powder.

Pajeon Dipping Sauce

Ingredients:

• 1 Tbsp soy sauce
• 1 Tbsp water
• 1 Tbsp rice vinegar
• 1 tsp sugar feel free to adjust according to desired taste
• 1 tsp sesame oil
• 1/2 tsp sesame seeds
• 1 Tbsp Chili flakes or powder (optional)
• Chopped scallion (optional)

Instructions:

1)  Mix everything until sugar has dissolved.

3. Main Course 

Sangchu Geotjeori (Red lettuce leaf salad)

Ingredients:

• 1 head red leaf lettuce 
• 1 bag of spring mix salad
• 6-8 sesame/perilla leaves (optional)
• 3 stalks of green onions/scallions

Instructions:

1. Cut the lettuce into desired salad size.
2. Use the chiffonade method the cut the sesame/perilla leaves.
3. Finely slice the green onions, ideally shredded (search for green onion shredder on Amazon). If shredded, dunk the green onions in a cold-water bath to create a curling effect.

Sangchu Geotjeori Dressing

Ingredients:

• 2 garlic cloves minced
• 2 Tbsp soy sauce
• 1½ Tbsp sugar
• 1 Tbsp rice vinegar 
• 1 Tbsp sesame seed oil
• 1 Tsp gochugaru

Instructions:

1)  Mix everything until sugar has dissolved.

Bulgogi (Marinated Beef)

Ingredients:

• 1-1 ½ lbs. of thinly sliced tender cut of beef like prime rib, sirloin, brisket 
• ½ cup of shredded carrots
• 1 cup of sliced mushrooms 
• 3 stalks of green onion cut in to 4 sections
• Sesame seeds to taste

Bulgogi Marinade

• 7 Tbsp soy sauce
• 2 Tbsp mirin
• 3 Tbsp brown sugar
• 1 Tbsp black pepper
• 1 small onion, thinly sliced
• 3 cloves of minced garlic
• 1 Tsp of minced ginger
• 1 Apple, Korean pair OR 2 kiwis, pureed 

Instructions:

1. Mix the marinade until the sugar is dissolved add the meat and marinade into a bowl and cover with saran wrap and refrigerate for at least 4 hours (best overnight).
2. After marinating, on medium high heat, heat 1 Tbsp cooking oil in the skillet for 1 minute. 
3. Add the meat and when it is cooked halfway, add the mushrooms, carrots and green onions 
4. Cook for about 8-12 minutes, until cooked.
5. Add sesame seeds. 
6. Serve with rice. If you don’t want to eat it with rice, these would make great lettuce wraps.

4. Building your Korean Pantry

If Korean food has struck your fancy and you want to incorporate it more into your life, here are the absolute staples of creating Korean flavors that you should keep in your pantry. I will provide substitutions but if you’re already at the Asian market, why not just grab the original?

1. Gochujang- This is the foundation of most Korean dishes and has NO substitutions. 
2. Gochugaru- You can substitute with chipotle powder or cayenne pepper powder.
3. Doenjang- You can substitute with miso but doenjang has a stronger flavor.
4. Sesame Oil- Any sesame oil will do but there is deeper flavor with the Asian sesame oil.   
5. Soy Sauce- Any standard multipurpose soy sauce will do.  
6. Mirin- Can be substituted with dry sherry or a sweet marsala wine
7. Rice Vinegar- Can be substituted with apple cider vinegar. 
8. Sesame seeds- Preferably the light-colored sesame seeds. 
9. Gim- Do not buy the wasabi flavor because that is a different flavor profile.
10. G Trinity: Garlic – Green Onions – Ginger

5. Pronunciation Guide: