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RICE CAKES

•1 lb cylindrical rice cakes (duk), cut into 2" pieces

•1 Tbsp kochujang (hot chili pepper paste)

•1 tsp kochukaru (hot chili pepper powder)

•1 Tbsp sugar

•2 tsp minced garlic

•1.5 Tbsp soy sauce

•1 package rectangular fish cake (oden or omook), sliced into 1" pieces

•2 cups Napa cabbage, chopped

•3 shiitake mushrooms, soaked and sliced into pieces

Preparation:

1.Soak rice cakes (duk)for about an hour in cold water.*

2.In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.

3.Bring to a boil.

4.Add fish cakes.

5.Bring to a boil.

6.Add the mushrooms, cabbage, and rice cakes.

7.Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

KOREAN SALAD

Radish 1/2

Salt 1T

Sugar 1T

Korean red chili powder 1T

Vinegar 5T

Chopped green onion 1T

Minced garlic 2t

1. Mix thin-sliced radish with salt and leave it for 10 minutes

2. Add the rest of ingredients to 1.

3. You can eat it right after you mix everything well, but I like to keep it in the fridge for half a day before I eat it.

KOREAN PANCAKES

■10 tablespoons butter or margarine, softened

■2 eggs, beaten

■2 tablespoons yeast

■2 tablespoons sugar

■1½ cups warm water

■½ cup potato flakes

■1 cup cold water

■¼ cup powdered milk

■¼ cup sugar

■2 teaspoons salt

■6 cups flour

■1 cup brown sugar

■2 tablespoons cinnamon

■vegetable oil

Directions Edit1.Mix yeast, 2 tbsp sugar and warm sfter together in a bowl.

2.Mix potato flakes with cold water in a separate bowl.

3.In your mixer combine the powdered milk, ¼ sugar, salt and 4 c flour.

4.Add softened butter, eggs, yeast and potato mixtures to mixer bowl.

5.Mix until well blended.

6.Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.

7.Remove from bowl and knead on a floured board for about 10 minutes.

8.Grease a clean bowl and set the dough inside to rise for about 45 minutes.

9.Divide into 36 balls and cover with a damp cloth.

10.Mix brown sugarand cinnamon together.

11.Add more cinnamon if you prefer.

12.Add enough oil to the bottom of a skillet to just barely cover the bottom.

13.Heat over a medium flame.

14.Take a ball of dough and flatten in the palm of your hand.

15.Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.

16.Put into the hot oil and let cook about a half of a minute then flatten with a spatula.

17.Let cook another 30 seconds, flip and flatten some more.

18.Allow it to finish browning.

19.Remove from skillet and let cool on a paper towel.

20.Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking

These spring rolls are made with perilla leaves and kochujang (chili pepper paste), two common Korean ingredients. I first made these rolls because I had all the ingredients for SE Asian spring rolls except for the herbs (Thai basil, mint, cilantro). I had Italian basil, but I also had a bunch of fresh perilla leaves from the garden.

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. I first made these spring rolls because I once found myself with all the ingredients for SE Asian spring rolls except for the herbs (Thai basil, mint, cilantro). I had Italian basil, but I also had a bunch of fresh perilla leaves from the garden. Since perilla leaves are in the mint family, I just knew it would work. With the addition of spicy chili paste (kochujang) into the peanut dipping sauce, I gave one of my favorite foods a little kick.

Prep Time: 40 minutes

Total Time: 40 minutes

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.