Corn and Crab Fritters with Garlic Aioli

Ingredients:

1 tablespoon unsalted butter
2 ears sweet corn , shucked and kernels removed or 1 1/2 cups frozen corn , thawed
1 small onion , finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground red pepper
2/3 cup milk
2 large eggs
1 pound fresh lump crabmeat , picked over
Vegetable oil for pan-frying
Garlic aioli

Preheat oven to 250°. Line 2 baking sheets with a double layer of paper towels.

In a medium skillet over medium heat, melt butter. Add corn and onion; cook, stirring occasionally, until onion softens, 8 to 10 minutes. Remove from heat; cool.

In a large bowl, combine flour, baking powder, salt, pepper, and red pepper. In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth. Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes.

Meanwhile, add enough oil to a large, heavy skillet so it reaches 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 8 mounds of batter by level tablespoon into hot oil. Cook until golden brown, about 1 minute per side. Transfer fritters to paper towels; keep warm in oven. Repeat with remaining batter. Serve with garlic aioli.

Makes about 46

*************
Garlic Aioli

This is a perfect dip for Corn and Crab Fritters!

Ingredients:

1 small Yukon Gold potato , peeled and quartered
1 1/2 teaspoons kosher salt
3 cloves garlic , finely chopped
1 tablespoon Dijon mustard
1 large egg yolk
1/4 teaspoon freshly ground pepper
2/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice

To make aioli: In a stockpot, place potato and enough cold water to cover; bring to boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.

In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt, and pepper. With machine running, gradually add oil in a slow, steady stream until thick and blended. Add lemon juice; transfer to serving bowl.

Makes 1 1/4 cups

From oprah.com

Tomatoes Provençal

Tomatoes Provençal are reworked as spoon size appetizers.

Ingredients:

2 teaspoons chopped fresh rosemary
1 clove garlic , minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
24 cherry tomatoes , halved
1/4 cup coarse fresh breadcrumbs
2 tablespoons olive oil

Preheat oven to 350°. In a small bowl, combine rosemary, garlic, salt, and pepper.

Place tomatoes, cut side up, in a large baking dish; sprinkle tops evenly with rosemary mixture. Sprinkle bread crumbs over tomatoes; drizzle with oil.

Bake tomatoes until tender, about 18 minutes. Increase oven temperature to broil. Broil tomatoes, 4 inches from heat, until topping is golden, 1 to 2 minutes.
Makes 48

From oprah.com

Sausage Rolls with Worcestershire Sauce

These scrumptious rolls, along with Tomatoes Provençal and Corn and Crab Fritters, give cocktailers several high-flavor options!

Ingredients:

3/4 pound lean ground veal
3/4 cup finely diced boiled potato
1 small onion , finely chopped
2 tablespoons chopped fresh parsley
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper flakes
1 package (17 1/4-ounce) frozen puff pastry sheets , thawed
Flour for dusting
1 large egg , beaten
1 cup Worcestershire sauce

Preheat oven to 350°. To make piping bag, snip 1 corner from a plastic food bag with scissors to make about a 3/4-inch opening.

Combine pork, potato, onion, parsley, sage, salt, pepper, and pepper flakes in bowl; transfer sausage mixture to bag.

Unfold 1 pastry sheet; following fold marks, cut each sheet into 3 rectangles. Cut each rectangle in half lengthwise to make 6 strips. On a lightly floured surface, roll out each strip into 12 x 2 1/2-inch rectangle. Pipe sausage mixture along 1 long edge of each strip. Lightly brush opposite edge with egg. Starting at edge with sausage mixture, roll up each strip, gently pressing egg-brushed edge to seal.

With a sharp knife, cut each log crosswise into 8 (1 1/2-inch-thick) rolls. Arrange rolls, seam side down, on a broiler pan; brush top with egg. Repeat with remaining pastry and sausage mixture.

Bake until golden and cooked through, about 30 to 35 minutes. Serve warm with Worcestershire sauce for dipping.Makes 8 dozen

From oprah.com

Chinese Pepper Steak

Ingredients:

1 pound flank steak (sliced)

Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry or rice wine vinegar
1 teaspoon sugar
1/4 cup water
2 teaspoon corn starch
2 tablespoons vegetable oil

Vegetables:
2 teaspoons ginger root (chopped or grated)
2 scallions (chopped)
2 tablespoons vegetable oil (for cooking)
1 large Onion (sliced)
2 green bell peppers (sliced)
4 garlic cloves (chopped)
1 8oz can of sliced mushrooms (drained) or fresh sliced mushrooms

Instructions










Step 1: Marinate your sliced steak for about 20 minutes to a half hour.

Step 2: Add oil to your pan (I use a wok). Add garlic, ginger, and scallions. Stir fry for about 30 seconds.

Step 3: Now take a slotted spoon, add half of the steak, and stir fry for 3 minutes. Remove from pan and set aside. Repeat with the remaining half. (note- you need to reserve the marinade, as it is used to make the delicious sauce at the end.)










Step 4: Add oil and stir fry mushrooms, onion, and pepper for 2 minutes.

Step 5: Push vegetables to the sides of your pan. Pour marinade into the center and stir fry until thickened and bubbly.

Step 6: Blend in vegetables, add steak and heat thoroughly. Serve on top of white rice.

From blogchef.net

Chicken Stuffed Shells

Chicken stuffed shells are a great way to make good use of left over chicken. Not only does ricotta go into this recipe but mozzarella and parmesan cheeses go into it as well. This recipe is very easy and all of the stuffing ingredients can be mixed in a food processor to save time. Serve with garlic bread. Enjoy.

Ingredients:

1 box jumbo uncooked pasta shells
6 garlic cloves (minced)
2 chicken breasts (cooked and shredded)
1 (30 oz) container ricotta cheese
1/3 cup Italian breadcrumbs
1 ½ teaspoon salt
½ teaspoon pepper
1 ½ teaspoons dried parsley
6 basil leaves (torn)
1/3 cup half and half
28 oz pasta sauce
¼ cup parmesan cheese
1 cup mozzarella cheese

Instructions











Step 1: Pre-heat the oven to 375 degrees. Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.

Step 2: Combine garlic, chicken, ricotta cheese, bread crumbs, half and half, salt, pepper, parsley, and basil and parmesan cheese in a food processor. Process until combined. If you don’t have a food processor, mix well with a spoon.

Step 3: Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes.
(Makes 4 servings)

From blogchef.net

Moo Goo Gai Pan (Chicken and Sliced mushrooms)

Moo Goo Gai Pan or chicken and sliced mushrooms is an Americanized version of a Chinese dish. What’s great about this recipe is it requires no deep frying or breading of the chicken. Everything is done in your wok or frying pan. Moo Goo Gai Pan uses a delicious and light sauce made out of basically just thickened chicken broth. The recipe uses a wide assortment of vegetables such as mushrooms, water chest nuts, pea pods, carrots, green onions and a few more. To save time you can just buy a frozen vegetable stir fry mix from the store. You should be able to find one that consists of most (if not all) of the vegetables required for this recipe. This recipe is pretty simple, takes little time and is only 3 steps. Serve with white rice.

Ingredients:

3 boneless-skinless chicken breasts (cut into small chunks)
1/3 cup oil (for cooking)
3 slices fresh ginger
2 garlic cloves (minced)
1 ½ cups chicken broth
2 tablespoons cornstarch
1/2lb sliced mushrooms
¼ lb snow peas (in the pods)
1 (8 oz) can water chest nuts (drained)
1 (8 oz) can bamboo shoots (drained)
¼ cup carrots (thinly sliced)
4 green onions (sliced)
½ cup broccoli florets
soy sauce (to serve)

Instructions:











Step 1: Heat oil in the wok. Add garlic and ginger and stir fry 30 seconds. Add chicken and stir fry for 4 minutes.

Step 2: In a bowl combine chicken broth and cornstarch. Pour the mixture into the wok over the chicken. Add all vegetables.

Step 3: Cover and simmer for 15 minutes. Serve with white rice and soy sauce.
(Makes 4 servings)

From blogchef.net

Mocha Brownies

If you are the type of person that likes to sit down and have a brownie along with a cup of coffee, these are perfect for you! The brownies use instant coffee and cocoa to give them that amazing and rich flavor. The highlight of this recipe is the coffee frosting. The coffee frosting is very delicious and you can adjust the amount of instant coffee in it to your taste. Recommended about 2 teaspoons but if you want a stronger flavor, go with 3. These mocha brownies are very easy to make and really moist. Enjoy.

Ingredients:

Brownies-
½ cup shortening
½ cup butter
1 cup cocoa
2 cups sugar
1 tablespoon hot water
4 teaspoons instant coffee
4 eggs
2 teaspoons vanilla extract
1 cup flour
½ teaspoon salt

Frosting-
½ cup butter
1 teaspoon vanilla extract
2 cups powdered sugar
1 ½ tablespoons milk
2 teaspoons instant coffee

Instructions










Step 1: Pre heat your oven to 350 degrees. Line a 9 x 13” baking dish with tin foil and lightly grease It lightly. Melt butter and shortening in the microwave or on the stove top.

Step 2: Pour melted butter and shortening into a large mixing bowl. Add cocoa and blend in well. Add sugar and mix well. Dissolve instant coffee in tablespoon of hot water and mix into the cocoa mixture. Add eggs one at a time and beat in well by hand. Stir in vanilla, flour and salt. Pour mixture into the baking dish and spread out evenly.

Step 3: Bake for 25-30 minutes. Remove from the oven and allow to fully cool.










Step 4: While brownies are cooling. To make the frosting – In a bowl cream butter and vanilla. Add powdered sugar and beat on medium speed. Dissolve instant coffee in milk and add to the mixture. Beat until lightly and fluffy. Spread the frosting over the cooled brownies.

From blogchef.net

Watermelon and Tomato Salad with Feta

This is for those who like to party!!!

Ingredients:

Red wine vinaigrette:
2 Tbsp. red wine vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. za'atar (optional; available at Middle Eastern markets)
1/3 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Salad:
4 cups diced (1/2-inch) seeded watermelon (about a quarter of a medium-size melon)
2 large beefsteak tomatoes , each cut into 8 wedges
1 small English cucumber , peeled and cut into 1/4-inch-thick diagonal slices
1 cup crumbled feta cheese , preferably French (about 4 ounces)
1 cup pitted Niçoise olives
2 Tbsp. fresh dill

Instructions

Kosher salt and freshly ground pepper
Note: The vinaigrette can be refrigerated in an airtight container for up to 3 days; if you make the salad the night before, don't add the watermelon or dressing until ready to serve.

To make vinaigrette: Put vinegar, garlic powder, onion powder, oregano, and za'atar (if using) in a small bowl. Whisk in olive oil with salt and pepper.

To assemble salad: Put watermelon, tomatoes, cucumber, feta, olives, and dill in a large bowl. Drizzle vinaigrette and toss gently, taking care to not break up the fruit and vegetables. If desired, add salt and pepper to taste. Divide among salad plates and serve.Serves 6–8

From oprah.com

Grilled Lobster with Charred Chili Sauce

Ingredients:

2 large plum tomatoes , halved lengthwise
1 Spanish onion , cut into eighths
1 Scotch bonnet or habanero chili , stemmed
2 cloves (medium) garlic , peeled
1 Tbsp. olive oil , plus more for grill
1 Tbsp. fresh thyme leaves
1/4 cup chopped fresh cilantro (leaves and stems)
2 Tbsp. finely chopped fresh mint
1/3 cup sesame oil
2 Tbsp. low-sodium soy sauce
2 lobsters (1 1/4 to 1 1/2 pounds each), split lengthwise, vein in tail removed
4 Tbsp. unsalted butter , melted

Instructions:

Preheat oven to 450°. Toss tomatoes, onion, chili, and garlic with the olive oil. Arrange mixture on a rimmed baking sheet and sprinkle with thyme. Roast, shaking the pan periodically to ensure even cooking, until all vegetables are well charred, about 30 minutes. Remove pan from oven and let vegetables cool to room temperature.

Put the charred vegetables in a food processor. Add cilantro and mint, and process to a coarse puree. With the motor running, drizzle in sesame oil, then add soy sauce, and puree until smooth.

Place lobster halves cut side up in a large baking dish or other container large enough to hold them in a single layer. Spoon half of chili sauce over lobsters. Cover loosely with plastic wrap and refrigerate for 1 hour. Reserve remaining sauce.

When ready to cook lobster, preheat a gas grill or a ridged grill pan to medium or prepare a fire in a charcoal grill, letting the coals burn down until covered in white ash. Oil the grill rack.

Lift lobster halves from marinade and turn them over, letting any excess marinade run off. Put them cut side down on the grill, and cook for 5 minutes. Use tongs to turn them over and grill, using a brush to baste meat with the butter, for another 5 minutes, or until meat turns opaque and begins to pull away from shell.

Put 1 lobster half on each plate and the remaining sauce in a bowl. To serve, spoon remaining chili sauce over lobster.Serves 4

From oprah.com

Mexican-Style Corn on the Cob with Lime, Ancho, and Queso Fresco

Slathered with queso fresco and ancho chili powder—Mexican street-food style—this recipe for corn on the cob is sure to be the hit of your barbecue.




Ingredients:

4 ears fresh corn , in their husks
4 Tbsp. softened unsalted butter
1 Tbsp. chopped cilantro leaves , plus more for garnish
1 tsp. fresh lime juice
1/2 tsp. kosher salt
Freshly ground pepper to taste
1 cup shredded or crumbled queso fresco or mild feta cheese (about 4 ounces)
Pinch of chipotle powder
Pinch of ancho powder

Instructions:

Soak corn in cold water for 1 hour. Preheat a gas grill or a ridged grill pan to medium, or prepare a charcoal grill, letting coals burn until covered with white ash.

Grill corn, turning frequently, until the husks are charred, 25 to 30 minutes. Meanwhile, put butter, cilantro, and lime juice in a small bowl. Season with salt and pepper, and stir to incorporate the ingredients. Spread the butter mixture on a serving platter.

Remove corn from grill and carefully peel back the husks. (Corn will be very hot!) Remove corn silk and, if desired, wrap some strands of husk around top of corn and knot them. Put the hot cobs on the buttered platter and roll to coat. Sprinkle cheese evenly over the ears, turning them to coat. Sprinkle with chipotle and ancho chili powders and a little extra cilantro. Serve immediately.Serves 4


From about.com

Best Odds Rib Sauce

This is a classic barbecue sauce for ribs. The combination of flavors enhances the flavor of the ribs, but doesn't overpower them. If you add this sauce to ribs while they are still cooking make sure it doesn't burn. The sauce should be rich and thick, not black and burned.

Ingredients:

2 (8-ounce) cans tomato sauce
2 tablespoons paprika
1 1/2 tablespoons dry mustard
1 tablespoon white vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 tablespoon red pepper
2 teaspoons black pepper

Preparation:

Combine all ingredients. Serve this sauce warm on the table as a condiment or brush it lightly onto ribs about 15 minutes before you remove them from the smoker.

From about.com

Korean Beef Barbecue (Bulgogi)

One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat.

Ingredients:

Bulgogi marinade for 1 lb of meat (approx 1 cup)
1 pound sliced beef *

Preparation:

Prepare Bulgogi marinade according to directions.
If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).

If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.

Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.

Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.

Grill, broil, or stir fry the beef until well-done and carmelized on the outside.

Serve with rice, lettuce leaves, and side dishes.
(Serves 4)

*Top sirloin or tenderloin work best, but almost any steak cut will do. The best quality meat will obviously taste the best.

From about.com

Korean Egg Sandwich

Traditionally, Korean people ate rice, a few side dishes, and a bowl of soup or stew for breakfast. Now people in Korea sometimes eat cereal, pastries, or egg sandwiches for breakfast, similar to people in the West. This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast). It's not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions. It is Korean fusion cooking at the street level.

Ingredients:

4 pieces white bread
1 Tbsp butter
2 eggs
2 Tbsp chopped cabbage
1 Tbsp chopped carrots
1 Tbsp chopped onions
1 Tbsp brown sugar
1 Tbsp ketchup

Preparation:

In sauté pan or on griddle, toast both sides of bread over medium heat using almost all the butter.
Remove bread and set aside.
In a bowl, whisk eggs and mix with cabbage, carrot, and onion.
Fry the egg mixture in the remaining butter in the same pan until done to omelet consistency.
Separate egg into two portions and place on two pieces of toast.
Top each with ketchup and liberal dusting of brown sugar.
Top with remaining bread and cut in half.
(Serves 2)

From about.com

Korean Cold Cucumber Soup (Oi Naengguk)

Crisp, refreshing, and icy cold, Korean cold cucumber soup is the perfect accompaniment to a meal during a hot summer day. Sometimes also called oi naengchae, this iced cucumber soup is best when made with crispy fresh cucumbers.

Ingredients:

3 small cucumbers, matchstick julienned*
1 tsp crushed chili pepper (kochukaru)
1/4 cup cider vinegar
1 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
4 cups water
Ice cubes, for serving
2 tsp sesame seeds (optional)

Preparation:
In a large bowl, mix matchstick cucumbers with chili pepper, vinegar, sugar, soy sauce, and sesame oil.
Let cucumbers sit in seasoning for 10 minutes.
Add water.
Chill in fridge.
Add sesame seeds and ice cubes before serving.
Ladle into individual portions.
(Serves 6 in small bowls)

*If you have a thin-skinned cucumber, you don't have to peel it. If your cucumbers have waxy, thick skins, it's best to peel off most of the skins. Kirby cucumbers are best, Persians work really well, and English cukes are a good third choice.

From about.com

Spicy Kimchi Stew (Kimchichigae)

This spicy kimchi stew is served bubbling hot and makes good use of leftover or older kimchi. Fiery hot, hearty, and full of flavor, kimchichigae is great for cold winter days but Koreans can eat it anytime, anywhere. There is a lot of room for variation in this dish, and everyone has their favorite combination. My favorite additions include potatoes, zucchini, and mushrooms.

Ingredients:

3/4 lb beef, or canned tuna*, thinly sliced
1 Tbsp sesame oil
2 cups kimchi (the kind made with Napa cabbage), roughly chopped
1/2 onion, chopped
2 cloves garlic, finely chopped
1 Tbsp kochujang
1 Tbsp kochukaru
1 Tbsp soy sauce
3 cups of water
1/2 block of tofu, cubed
2 scallions, chopped

Preparation:

If using beef, saute in 1/2 Tbsp sesame oil in soup pot for a few minutes. If using pork, you can halve or omit the oil at this point.
Add kimchi to pot and stir-fry for about five minutes.
Add remaining oil, onion, garlic, kochujang, and kochukaru, mixing to combine.
Pour water into the pot and bring to a boil.
Reduce heat to simmer.
Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end.(Serves 4)

* If using beef, tenderloin is best but you can use tougher cuts like stew beef and simmer the stew longer. If using canned tuna, add it at Step 3.

From about.com

Broiled or Grilled Salmon With Soy Honey Glaze

This delicious broiled salmon is easy to prepare and impressive looking for dinner guests if you use either salmon steaks or a side of salmon. Good for Korean meals and also with American sides or salads, it's a very versatile recipe which is also wonderful on the grill. For grilled salmon, prepare as directed and grill for about 5 minutes per side.

Ingredients:

5 Tbsp soy honey glaze
1 lb salmon (fillets or steaks)

Preparation:

Preheat the broiler and coat pan with cooking spray.
Brush soy honey glaze on flesh of salmon and let stand 15 minutes.
Place salmon on pan with skin side down, drizzling any remaining sauce over fish.
Broil the fish on top rack for 6-8 minutes.
(Serves 2 as an entree or 4 as a side dish)

*For grilled salmon, cook 5 minutes per side on a heated grill

From about.com

Korean Grilled Short Rib Recipe (Galbi)

These Korean shortribs are tender, sweet, and full of of the flavors of soy and garlic. Called Galbi or Kalbi, they are usually served alongside lettuce and a spicy dipping sauce called ssamjang. A spoonful of rice, a piece of galbi, and a dollop of ssamjang wrapped up in lettuce is a divine mouthful of some of the best flavors in Korean cooking. Galbi is popular as both Korean picnic food and restaurant food.

Ingredients:

3-4 lbs Beef Shortribs, flanken cut
Galbi marinade

Preparation:
Make marinade according to recipe directions.
Marinate at least 4 hours, and hopefully overnight.
Grill until well-browned, about 3-4 minutes per side.
(Serves 4)

From about.com

Recipe for Korean BBQ Shortribs (Galbi) Marinade

This traditional marinade for Korean shortribs gives the meat a delicious sweet soy flavor and an amazing tenderness. This marinade is intended for 1 pound of meat, and can easily be doubled or tripled. Although it is the recipe for Korean Galbi, it is also wonderful on any thick cuts of meat as well as pork or chicken.

Ingredients:

4 Tbsp chopped garlic (about 3 cloves)
3/8 cup soy sauce
2 Tbsp sugar
1 whole Asian pear, peeled, cored, and then pureed or crushed
1 Tbsp honey
1 Tbsp Japanese rice wine (mirin)*
1 Tbsp sesame oil
1 tsp pepper

Preparation:

Mix marinade together until sugar and honey are dissolved/distributed.
Can be stored in refrigerator or freezer for later use.(Serves 4)

*If you don't have access to the rice wine, a splash of dry white wine will also work here.

From about.com

Korean Cabbage Soup Recipe (Baechu Gook)

This cabbage soup is not often found in restaurants but is a staple in Korean households. Healthy, low-fat, and rich in nutrients and vitamins, Baechu Gook is Korean comfort food and is especially popular in the winter months.

Ingredients:

1 head Napa cabbage, chopped
4 cups beef broth*
4 Tbsp Korean soybean paste (daenjang)
2 tsp minced garlic
2 tsp black pepper**
2 scallions, chopped

Preparation:
In a large pot, bring beef broth up to a boil.
Add soybean paste when the soup is very hot, stirring to dissolve.
When it begins to boil, reduce to a simmer and add cabbage and garlic.
Cook until cabbage is very tender, about 20 minutes.
Turn off heat and add black pepper and chopped scallions.
(Serves 4)

*You can use store-bought beef broth for this soup if you don't have time to make your own.

**Add red pepper powder (kochukaru) if you want that type of spiciness instead.

From about.com

Fresh Spring Rolls with Spicy Korean Dipping Sauce

This is not a traditional Korean recipe, but these spring rolls are made with perilla leaves and kochujang (spicy Korean chili pepper paste), two common Korean ingredients. With the addition of spicy chili paste (kochujang) into the peanut dipping sauce.

Ingredients:

12 rice paper wrappers for spring rolls
4 ounces rice vermicelli noodles, cooked and cooled
12 perilla leaves
12 lettuce leaves, red or green leaf
1/2 cup carrots, julienned
12 large shrimp, peeled, halved, cooked, and cooled

FOR DIPPING SAUCE:
1 Tbsp peanut butter
2 Tbsp Hoisin sauce
1 Tbsp Kochujang
Water as needed

Preparation:

Dip rice paper wrapper into a bowl of warm water.
Place small amount of noodles, carrots, 2 shrimp halves, 1 perilla and 1 lettuce leaf onto center of wrapper.
Wrap tightly like a burrito.
Repeat with remaining wrappers and ingredients.

For Dipping Sauce:
Combine peanut butter and Hoisin sauce and heat in microwave for 30 seconds.
Mix well, adding kochujang and combining ingredients together.
Add water to sauce as needed, to loosen and reach the correct consistency.
(Serves 6)

You can make these spring rolls about 5 hours in advance and refrigerate them in a covered container. Place a damp paper towel over them before you put them in the refrigerator and in the tupperware.

From about.com

Korean Soy Bean Sprout Rice (Kongnamulbab)

Koreans like to eat rice cooked with different beans and mixed with a variety of vegetables. Add beef and bean spout.
Ingredients:

2 cups soybean sprouts, washed
3 cups uncooked Korean or Japanese rice
1/2 cup beef or pork, cut into small pieces and covered in bulgogi marinade (optional)
seasoned soy sauce (yangnum ganjang) or salt to taste

Preparation:

If using beef or pork, place in bottom of rice cooker.
Cover with rice.
Cover with water, according to cooker directions.
Start cooking rice.
After 5 minutes for a pressure rice cooker (10 minutes for a regular rice cooker), add soybean sprouts to rice, mixing gently to combine.
After rice is done, gently fluff rice mixture.
Serve with seasoned soy sauce on the side or salt to taste.(Serves 4)

From about.com

Korean Scallion Pancake (Pa Jun)

This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes. Add sliced red chili peppers and white onions. Carrots, zucchini, mushrooms, and kimchi are also popular fillings for Korean scallion pancakes.

Ingredients:

2 cups flour
2 eggs, beaten
1.5 cups water
1 bunch of scallions, halved and cut into 2-3 inch lengths
1 tsp salt
Oil for cooking

Preparation:

Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.
Heat a saute pan over medium heat and coat with a thin layer of oil.
Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
Cook for 3-4 minutes until set and golden brown on bottom.
Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
Serve with soy or spicy dipping sauce.(Serves 4 as an appetizer or a side dish)

*You can also make these using the ready-make “Korean Pancake Batter” (Buchimgae) from the Korean of Asian grocery store. You just add ¾ cup water to every 1 cup of dry mix and add whichever vegetables you wish.

From about.com

Kimchi Fried Rice (Kimchi Bokumbap)

Kimchi Fried Rice (Bokumbap) is humble food that is mostly enjoyed at home, quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.

Ingredients:

1 cup kimchi, drained and chopped (preferably the kind made with Napa cabbage)
1/2 sweet onion, chopped
1 Tbsp finely chopped garlic
1 Tbsp soy sauce
1 Tbsp butter
1/3 cup thinly sliced beef, spam, pork, bacon, or ham
3 cups cooked rice
Salt to taste
1 Fried egg for each serving

Preparation:

If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.
Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.
When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.
Add meat or pork and continue to saute until meat is cooked.
Turn heat off but keep pan on burner.
Add rice and rest of butter, mixing to combine.
Salt to taste and top with fried egg to serve.(Serves 4)

From about.com

Steamed Egg Recipe (Gaeran Jim)

This quick and easy steamed egg dish (gaeran jim) can be made in the microwave or on the stove. Koreans enjoy eggs at any meal of the day, so this steamed egg recipe is an easy side dish for morning, noon, and night.

Ingredients:

4 eggs
3/4 cup water
2 tsp salt
1 scallion, chopped

Preparation:

In a heat safe bowl (porcelain or stoneware work best), whisk eggs, water, salt, and scallions together until fully combined.
If using microwave, cover the bowl with a plate and cook for 4 minutes.
If steaming on stove, steam bowl in steamer for 10 minutes over medium-high meat. You can also just put the bowl in a large pot with a few inches of water at the bottom (15 minutes over low-medium heat).(Serves 4 as a side)

From about.com

Korean Deep Fried Shrimp (Saewoo Twigim)

Korean deep fried shrimp is easy to make and has a thin and extra crispy batter. Korean deep frying mix, which can be found in many Asian grocery stores, is a mix of flours and seasonings that make frying simple. These deep fried shrimp (saewoo twigim) can be made in 15 minutes but are so delicious that I like to serve them as one of the main dishes for guests or special occasions.

Ingredients:

1 pound shrimp, peeled and de-veined
2 eggs, beaten
2 cups Korean deep frying mix powder*
Vegetable, peanut, or canola oil to deep fry

Preparation:

In a deep fryer, large wok, or deep pot, heat up oil to 375 degrees.
Dip each shrimp into eggs and then coat with frying powder.
Fry in batches, making sure not to overcrowd the pot.
Remove from oil when shrimp are golden brown, about 2-4 minutes.
Drain on rack or on paper towels.(Serves 4)

* Korean deep frying mix can be purchased in many Asian grocery stores but there are also many varieties available online.

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Korean Spicy Seafood Salad

This spicy seafood salad features a spicy Korean dressing for both the seafood and the greens. Make it with shrimp and squid or with abalone, scallops, tuna, or a variety of different seafoods. Add chili spice to the dishes.

Ingredients:

FOR THE DRESSING:
3 Tbsp soy sauce
2 Tbsp vinegar
2 Tbsp fresh lemon juice
3 cloves garlic, finely chopped
2 Tbsp Korean fine red pepper flakes (kochukaru)
2 Tbsp sesame oil
3 scallions, chopped

FOR THE SALAD:
1 lb seafood (shrimp or squid, frozen seafood mix, scallops, etc)
1 medium red onion, thinly sliced
8 oz greens (red or green leaf lettuce head or bag of mesclun salad all work well)
sliced cucumber (optional)
tobiko (optional garnish)

Preparation:

Blanch seafood for 1-3 minutes until cooked.*
Drain seafood and set aside to cool down.
Whisk together all dressing ingredients until combined.
Mix half the dressing with seafood.
Assemble greens with sliced onion and cucumber or any other vegetables using.
Toss vegetables with dressing if everyone eating can handle the spice. Otherwise, serve dressing in a separate bowl on the side.
Cover with dressed seafood and tobiko garnish (if using).
(Serves 6 as a side)

* Be careful here, as seafood gets tough and terrible when overcooked. Squid takes less than 1 minute to blanch and shrimp around 2 minutes.

From about.com