cookbook_eng_chapter7.pdf

136 Ddeokguk Rice-sake Soup

130 Saeksaek Jumeokbab Colored Rice Ball

132 Janmyeolchi Jumeokbab Rice Ball with Anchovy

134 Gimbab Dried Laver Rolls

Gansik/TeukbyeolsikSnacks/Special Meals

/

138 Ddeokbboggi Rice Cakes in Hot Sauce

144 Subak-Hwachae Watermelon Punch

140 Gamja Sandwich Potato Sandwich

142 Songpyeon Half-moon-shaped Rice Cake

131

Saeksaek Jumeokbab Colored Rice Ball

INGREDIENTS 2 bowls of bab (rice)

30g of haem (ham)

1/ 2 pieces of oi (cucumber)

1/ 3 piece of danggeun (carrot)

1 dalgyal (egg)

some sogeum (salt) and sikyongyu (oil)

1 sheet of guungim (roasted laver)

1/ 2 cup of janmyeolchi (small anchovy)

1 Ts of ganjang (soy sauce)

1/ 2 ts of seoltang (sugar)

RECIPE

1. After seasoning the ham, cucumber, and carrot, cut

them into small pieces, add salt, and roast each

ingredient on an oiled pan.

2. Make the boiled egg's yellow powder with a sifter.

3. Roast the anchovies on the oiled pan. Turn off the heat

as they turn yellow, and then mix in the soy sauce and

sugar.

4. Mix the roasted anchovies with baked crunchy

seaweed.

5. Divided each of the prepared ingredients into 4 equal

parts, and then mix them with rice. Make the rice rolls

so that they are bite sized.

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133

Janmyeolchi Jumeokbab Rice Ball with Anchovy

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INGREDIENTS 1 cup of janmyeolchi (small anchovy)

1 Ts of sikyongyu (oil)

2 ts of ganjang (soy sauce)

1 ts of seoltang (sugar)

4 sheets of gim (laver)

4 bowls of bab (rice)

2 Ts of ggaesogeum (sesame mixed with salt)

some chamgireum (sesame oil)

RECIPE

1. Roast the anchovies on an oiled pan. When they turn

yellow, turn off the heat. Mix them with soy sauce and

sugar.

2. Crush the seaweed into small pieces after lightly baking

it over low heat.

3. Mix the rice, fried anchovies, crushed seaweed, sesame

salt, and sesame oil together. Afterwards, divide them

into 8 equal parts to be formed into round balls.

134

106 7 8 9

1 2 3 4 5

135

Gimbab Dried Laver Rolls

200g

100g

100g

1

3

1/2

150g

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INGREDIENTS Sigeumchi (spinach) 200g

soegogi (beef) 100g

1 piece of danggeun (carrot)

3 dalgyal (egg)

1/ 2 Ts of sikcho (vinegar)

some sogeum (salt), sikyongyu (oil)

danmuji (pickled radish) 150g

5 sheets of gim (dried laver)

5 bowls of bab (rice)

INGRIDIENTS sigeumchi yangnyeom

(spinach seasoning)

1 ts of chamgireum (sesame oil)

1/ 2 ts of sogeum (salt)

ueong yangnyeum

(burdock seasoning)

2 cups of mul (water)

2 ts of seoltang (sugar)

2 Ts of ganjang (soy sauce)

1 Ts of cheongju (sake)

1/ 2 Ts of mulyeot (starch syrup)

ueong (burdock) 100g

soegogi yangnyeom

(beef seasoning)

1/ 2 Ts of ganjang (soy sauce)

1/ 2 ts of seoltang (sugar),

dajin maneul (minced garlic),

ggaesogeum (sesame mixed with salt)

and chamgireum (sesame oil)

some huchuggaru (pepper)

bab yangnyeom (rice seasoning)

1 ts of sogeum (salt)

1 Ts of chamgireum (sesame oil)

RECIPE

1. Parboil the spinach in boiling water with salt, wash it with cold water, and

then tightly squeeze out the excess water. Season the spinach with the

spinach seasonings by hand.

2. Parboil the shredded burdock in water after adding vinegar once, and then

boil it down with burdock seasoning.

3. Season the shredded beef lengthwise with the beef seasoning, and then

roast them on an oiled pan.

4. After salting the stirred eggs, fry them over low heat on the oiled pan. Cut

them into pieces that are about 0.8cm in thickness.

5. Season the shredded carrots with salt, and then fry them on an oiled pan.

6. Cut the pickled radish into 0.8cm thick pieces.

7. Mix the properly cooked rice with salt and sesame oil.

8. Lay the seaweed on a cutting board, and thinly spread the seasoned rice.

After rolling them with the prepared ingredients, cut it into bite sized pieces.

136

5 6 7

1 2 3 4

137

Ddeokguk Rice-sake Soup

500g

1/2

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2

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INGREDIENTS White rice-cake 500g

1/ 2 Ts of dajin maneul (minced garlic)

soegogi udun (beef rump) 100g

2 dalgyal (egg)

some huchuggaru (pepper)

8 cups of soegogi yuksu (beef broth)

200g of soegogi yangji (beef brisket)


2 Ts of gukganjang (soup soy sauce)

some sogeum (salt)

Gogi yangnyeom (beef seasoning)

1 Ts of jinganjang (thick soy sauce)

1/ 2 Ts of seoltang (sugar)

1 ts of dajin pa (minced green onion)

1/ 2 ts of dajin maneul (minced garlic)

1/ 2 ts of ggaesogeum (sesame salt)

1 ts of chamgireum (sesame oil)

RECIPE

1. Fully prepare the broth made with beef brisket.

2. Season the broth with soup soy sauce and salt, and strongly boil them with shredded green

onions and minced garlic.

3. Roast the boiled beef with seasoning after shredding or mincing them in small pieces.

4. Put the rice-cakes in the boiling broth. When they float up and are softly cooked, add the

prepared eggs and stir. Afterwards, immediately turn off the heat.

5. Add the minced beef as a garnish on the rice cake bowl, and spread some pepper. Serve.

* Separate the white and the yolk of the eggs and bake as a garnish.

139

Ddeokbboggi Rice Cakes in Hot Sauce

5

4

3

2

1

6

400g

100g

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INGREDIENTS 400g of garaeddeok (stick of rounded rice cake) 100g

of yangbaechu (cabbage)

1 yangpa (onion)

50g of danggeun (carrot)

1/ 2 daepa (green onion)

100g of eomuk (fish-cake)

Yangnyeomjang (seasoning)

4 Ts of gochujang (red chili paste)

1 Ts of gochutgaru (red chili powder)

1 Ts of seoltang (sugar)


some sogeum (salt)

RECIPE

1. Separate the rounded rice cakes one by one. Slightly

parboil them if they are too hard.

2. Cut the vegetables and fish-cakes into bite sized pieces.

3. Make the red chili paste sauce according to the amount

of the ingredients. If you want a spicier flavor, add the

red chili powder to taste.

4. Roast the rice cake with the seasoning on a frying pan.

5. When they are properly cooked, add the cleaned

cabbage, carrot, green onions, fish-cakes, and boil the

ingredients one more time.

141

Gamja SandwichPotato Sandwich

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INGREDIENTS 4 slices of sikbbang (bread)

1 Ts of Beoteo (butter)

2 gamja (potato)

1 Ts of mayonnaise

3 Ts of ddalgi jjaem (strawberry jam)

RECIPE

1. Peel the boiled potatoes. After mashing them, mix with

mayonnaise.

2. After slightly toasting the bread on the pan, spread butter on

one side.

3. Spread the mashed potatoes on one side of bread, and

strawberry jam on the other.

4. Paste the breads together, and then cut the edges with knife.

Tip!If you make simple little changes to the sandwich recipe, you can make

all sorts of other sandwiches.

Egg Salad Sandwich: Mash the boiled eggs, and mix one egg per 1Ts

of mayonnaise along with cucumbers, carrots, etc. Spread this egg salad

between the bread slices.

King Size Toast: Mix the egg water with shredded cabbage and carrots,

and then heat them on a griddle. Bake the bread on a frying pan with

enough margarine. Afterwards, put the egg-pancakes between the slices

of bread, and then spread on ketchup and sugar. This is an old-fashioned

toasted sandwich.

142

106 7 8 9

1 2 3 4 5

143

Songpyeon Half-moon-shaped Rice Cake

10

50g

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INGREDIENTS 10 cups of ssalgaru (rice flour)

50g of dechin-ssuk (parboiled wormwood)

2/ 3 cup of ggeulneun mul (boiling water)

1 Ts of sogeum (salt)

some chamgireum (sesame oil)

some solip (pine needles)

Nokduso (mung beans stuffing)

1 cup of geopi nokdu (peeled mung beans)



Ggaeso (sesame stuffing)

1/ 2 cup of ggaesogeum (sesame salt)



some ggul (honey)

Bamso (chestnut stuffing)

8 pieces of bam (chestnut)

1/ 2 Ts of seoltang (sugar)

some gyepiggaru (cinnamon powder)

Kongso (bean stuffing)

1/ 2 cup of pureun kong (green bean)



RECIPE

1. Divide the rice flour in half, and then mix one half of it with parboiled wormwood powder.

Make white rice cake dough and wormwood rice cake dough after pouring in hot water.

2. Soak the mung beans in water, peel them, steam, and then mash. Afterwards, mix in salt

and sugar.

3. After roasting the sesame, season it with honey, sugar, and salt.

4. After peeling the chestnuts, fully boil them and then add sugar and cinnamon powder,

mashing them while they're hot.

5. Mix in salt and sugar with the boiled beans.

6. Roll a round piece of white rice cake dough and a piece of wormwood dough. Make sure to

form chestnut sized pieces.

7. Put each stuffing into the dough to make them into a semicircular shape.

8. Lay the clean pine needles on the steamer, and then steam the rice cakes.

9. When they are cooked, take out the steamed cakes, and soak them in a cold water for a

short time. After quickly taking them out of the water, cover them with sesame oil and then

let them cool.

Tip!We knead normal flour with cold water, but rice flour has weak viscosity and can't be shaped well if it's

kneaded them with cold water. This is why we must use boiling water. When you do that, make sure the

flour is half done after adding the boiling water.

145

Subak-Hwachae Watermelon Punch

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4

3

2

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INGREDIENTS 1/ 2 of subak (watermelon)

1 chamoe (oriental melon)

1/ 2 melon

1 kiwi

1 boksunga (peach)

2~ 3 ts of ggul (honey)

RECIPE

1. Cut the watermelon in half, scoop out round pieces with

a punch spoon, and then set aside.

2. Scoop out the oriental melon, melon, kiwi, peach round

pieces, and set them aside too.

3. Make the punch juice by blending the remaining

watermelon with ice cubes and honey,

4. Put the fruit pieces, ice cubes and punch juice in the

remaining watermelon rind.

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cookbook_eng_chapter7.pdf