凉拌菠菜/시금치무침/Spinach with sesame salt

韩国人很少用食用油来炒蔬菜，一般上都是将蔬菜轻轻一汤，再加上调味料。

（This recipe is written in Chinese & English)

材料：
一把 菠菜
蒜蓉  1 tsp
青葱粒  1 Tsp
芝麻 1 tsp
盐 少许
麻油 1 tsp

做法：
1.  煮一小锅的水，
2.  将菠菜洗干净后，放入热水中轻轻一汤，马上捞起，放入冷水中泡一下，马上又捞起，
3.   用双手挤出波菜中的水份，
4.   将菠菜放入碗里，加上蒜蓉，青葱粒，芝麻，麻油及盐调味即可。

 Korean  rarely use vegetable oil to fry vegetables. normally, they blanch the vegetables in the hot water, add in seasonings....

Ingredients:
one bunch spinach
garlic  1 tsp, minced
spring onion, 1 Tsp, chopped
sesame seed  1 tsp
salt, to taste
sesame oil 1 tsp

Method:
1. Boil the water,
2. Wash the spinach,blanch in boiling water; take it out immediately, immerse it in the cold water,take it out    
      again,
3.  Put the spinach in your palm and press out the water,
4.  Put the spinach in a big bowl, add in garlic,spring onion,sesame seed, sesame oil and salt to taste.

炸豆腐皮饭/Fried Bean Curd Rice/유부초밥

若妳到韩国的超级市场，在冷藏部，就可买到包装的炸豆腐皮（초밥용유부/ Fried Bean Curd);除了炸豆腐皮外，还有一，两包的调味料。。。（This receipt is written in Chinese & English )

材料：
炸豆腐皮一包 （ 约 90g，8 片）
饭 200g
鸡蛋 一粒，煎成薄片，切成小片状
节瓜 20g，切成小粒状
红萝 20g，切成小粒状
醃渍黄瓜片，切成小片状 （ 8 片）

做法：
1.  先将鸡蛋煎成薄片，切成小片状，
2.  用油将材料中的节瓜，红罗卜炒熟，加入盐调味；再加入饭，一起炒至香，
3.  在一大碗中，将以炒好的饭，加入事先煎好的鸡蛋和包状的调味料，拌均，
4.  将调好的饭，塞入炸豆腐皮内，在饭的中央之处，放一块醃渍黄瓜片。
（ 我喜欢不用包装的调味料，而是用醋和糖加入饭内调味）

If you go to the supermarket in Korea, Fried Bean Curd is available at the cold storage section. Fried bean curd and some seasonings are packed in the package....

Ingredients:
fried bean curd l package ( about 90g, 8 pieces ),
cooked rice 200g,
egg, fried thin and  cut into small pieces
zucchini 20g, sliced and cut into small cubes
carrot 20g, sliced and cut into small cubes
pickle cucumber,sliced into small pieces ( 8 pieces )

Method:
1. fry the egg, thin, cut into small pieces,
2.  fry the zucchini,carrot with pinch of salt; add the cooked rice to fry,
3.  In a big bowl, put in the fried rice,fried egg and the seasoning provided,mix it well,
4.  put the mixture in the fried bean curd, at the center, insert a piece of pickle cucumber
( I don't like the seasoning provided in the package, therefore, I use the vinegar & sugar to substitute it)

단팥죽 /（红豆羹/粥）/Red Bean Puree " Patjook"

Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it "Patjook" in Korean.

每一年的 12月22日是冬至（동지 )，韩国人也在这一天庆祝这节日。华族在这一天搓汤圆，韩国人则在这一天煮红豆羹/粥庆祝冬至。。。。( This recipe is written in Chinese & English)


The Winter Solstice Festival or The Extreme of Winter (Chinese and Japanese: 冬至; Korean: 동지; Vietnamese: Đông chí) (Pinyin: Dōng zhì), (Rōmaji: Tōji), (Romaja:Dongji) is one of the most important festivals celebrated by the Chinese and other East Asians during the dongzhi solar term on or around December 21 when sunshine is weakest and daylight shortest; i.e., on the first day of the dongzhi solar term.
The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram fù (復, "Returning").
Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of Tangyuan (湯圓, as pronounced in Mandarin Pinyin: Tāng Yuán) or balls of glutinous rice, which symbolize reunion.
 In Korea, similar balls of glutinous rice (Korean: 새알심) (English pronunciation:Saealsim), is prepared in a traditional porridge made with sweet red bean (Korean: 팥죽) (English pronunciation:Patjook). Patjook was believed to have a special power and sprayed around houses on winter solstice to repel sinister spirits. This practice was based on a traditional folk tale, in which the ghost of a man that used to hate patjook comes haunting innocent villagers on the winter solstice.
(source : Wikipedia )

Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it "Patjook" in Korean.

每一年的 12月22日是冬至（동지 )，韩国人也在这一天庆祝这节日。华族在这一天搓汤圆，韩国人则在这一天煮红豆羹/粥庆祝冬至。。。。( This recipe is written in Chinese & English)

材料：
红豆  1 Cup，
水  6-7 Cup,
糯米粉 1 Tsp,
蜜糖· 2 Tsp，
盐 1/3tsp，
糖 少许

汤圆材料 （참쌀경단):
糯米粉 1/3 cup，
温水 1/4 cup，
糖 1 Tsp，
盐 少许

做法：

1.  先将红豆用水泡浸数小时，让它变软，
2.  在锅里放入红豆和水，将红豆煮熟，煮约50分钟，
3.  将红豆从锅里捞起，水则留下来待用，
4   将煮熟的红豆和 1杯的水（煮红豆时所用的水）放入搅拌器内，将红豆搅拌，
5.  将水，搅拌后的红豆，糯米粉，蜜糖，盐，糖放入锅里煮至沸，
6.  用 1/3 杯的糯米粉，加入盐，温水，糖，搓成园形状后，放在蒸笼蒸熟，或
热水中烫熟
7.  将汤圆（참쌀경단) 放入红豆羹/粥（팥죽)内

Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it "Patjook" in Korean.

Ingredients:
red beans 1 cup
water 6-7 cups
glutinous rice powder 1 Tsp
honey 2 Tsp
salt 1/3 tsp
sugar , a little

Glutinous rice balls:
glutinous rice powder 1/3 cup
warm water 1/4 cup
sugar 1 Tsp
salt, a little

Method :
1.  Soak the beans for a few hours, till soft
2.  Bring to boil until they are very soft
3.. Drain the beans, keep the water
4.  Grind the beans with 1 cup of  water ( the water which we use to boil the bean) in a food processor
5.  Boil the ground  beans,water,glutinous rice powder,honey,salt and sugar together
6.  Put the   glutinous rice powder in a bowl, add in salt,warm water,sugar,mix it well. Form this into small balls.cook the rice balls in boiling water
7.  Put the glutinous rice balls in the red bean puree

빙어 / Hypomesus olidus

  Hypomesus olidus, 빙어) ，分布于韩国和日本北部，向北至阿拉斯加沿岸。。。。。。在韩国的超级市场所售卖的빙어，一般上都是冰冻的，鱼的体积大约是 6-7cm。若能买到鱼肚子里充满鱼卵的빙어，那就更加美味可口。。。

材料：
 （Hypomesus olidus, 빙어 )  200g，
食用油少许，
盐少许

做法：
1. 将从超市买回来的빙버解冻（在韩国的超级市场，一般上都是售卖冰冻的），撒上少许盐调味。
2. 在镬 （ fry pan ）内放少许的食用油，油热后，放入鱼，煎至金黄色即可。

( p/s : 빙어   : 中文名字是 ：池沼公鱼 ）

Chuncheon Dal Galbi/春川辣酱鸡排/춘천닭갈비

If you go to the Korean restaurant for having "Chuncheon Dak Galbi", after having the dish, the waitress will fry the rice on the pan with the gravy left,laver ("kim"),perilla leaves,sesame oil, is very delicious..
若您到韩国餐馆去享用春川辣酱鸡排，享用了正餐后，服务员会为您在烤盘上炒饭，配上吃剩的鸡排酱料，加上紫菜，麻油一起炒，非常可口。。。

Dak galbi, also romanized dalk galbi, is a popular South Korean dish generally made by stir-frying marinated diced chicken in a gochujang (chili pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok (rice cake) together on a hot plate. It is a local specialty food for the city of Chuncheon, Gangwon Province, where dak galbi originates. Because of its origin, the dish is also called Chuncheon dak galbi.
It is said that dak galbi appeared after the late 1960s as an inexpensive anju (food that is eaten while drinking) in small taverns, on the outskirts of the city to replace the comparatively expensive gui dishes which are grilled over charcoal. The dish has spread to the main districts of Chuncheon, where the livestock industry thrives and offers fresh ingredients with no need for refrigeration. There is a street known as dak galbi golmok (dak galbi alley) which has a high concentration of dak galbi restaurants. Due to the city's northern location, it is a common destination for conscripted soldiers on leave.

Despite the fact that its name means chicken ribs, there is no rib meat in dak galbi.
The city of Chuncheon has held an annual autumn festival dedicated to dak galbi since 2005

辣酱鸡排或被称为春川辣酱鸡排，原自韩国的江原道，春川，故此被取名为春川辣酱鸡排。虽然这道菜的菜名是鸡排，但事实上并非采用排骨为主要的材料；有些是采用整只鸡或单采用鸡腿，加上韩式辣椒酱，辣椒粉，韩式酱清，蕃薯，红萝卜等配料而煮成的一道菜肴。
据说，这道菜在1960年后期开始兴起，成为一般小市民的廉价配酒小菜。
在春川市，还有一条街道被取名为“春川辣酱鸡排街”呢！
自2005年起，春川市每年秋季都举行“春川辣酱鸡排庆典”。
(source: wikipedia)

Ingredients:
chicken 1 ea
leek/ green onion 1 ea
sweet potatoes 1 ea
perilla leaves 5 ea
cabbage 120g
onion 1/2 ea
carrot 1/3 ea

seasonings:
Korean red pepper paste 3 Tsp
red pepper powder 1 Tsp
soy bean sauce 1 Tsp
corn syrup 3 Tsp
rice wine 1 1/2 Tsp
minced garlic 1 tsp
ginger juice 1 tsp
sesame oil 1 Tsp
roasted sesame seeds 1 tsp
pepper 1/2 tsp

Method :

1. Cut the chicken into bite-sized pieces and marinate it with ginger juice and pepper.

2. Slice the onion,carrot,leek/spring onion,cabbage,sweet potatoes,perilla leaves into pieces.

3. Mix the red pepper paste,red pepper powder,soy bean sauce,corn syrup,rice wine,minced garlic,sesame oil,sesame seeds in a bowl.

4. Marinate the chicken with the seasoning sauces for about 30 to 40 minutes.

5. Add in the carrot,sweet potaotes,leek/spring onion,onion,perilla leaves to the marinated chicken and cook it till well done.

6. Serve hot.

覆盆子酒（복분자술/Raspberry wine)

每年的夏季是覆盆子(복분자/Raspberry)丰收的季节，也是我釀覆盆子酒，覆盆子果汁，覆盆子果酱的时刻。。。。。在韩国的고장 ( Ko-chang) 是盛产覆盆子的地区之一。。。。



果酒是用水果酿造的酒，是人类最早学会酿造的酒，早在6000年前苏美尔人和古埃及人已经会酿造葡萄酒了。
自然界中的单糖大部分存在于各种水果之中，主要为葡萄糖和果糖，水果中的糖在合适的温度和湿度条件下，就可以被自然界中存在的微生物发酵产生酒精。早在几万年以前，人类已经会贮存食物，采集贮存的水果。经一段时间后，就会自然产生酒精。尤其在湿度较高的欧洲，对酒精比较敏感的孕妇吃了这种水果可能会流产。经过几万年的自然选择，欧洲的白种人对酒精都有了一定的抵抗力，大部分人喝酒脸不变色；而在亚洲因为冬季气候寒冷又干燥，水果不容易发酵，缺乏这种自然选择的机会，因此黄种人酒精过敏的比例较高，大部分人喝酒都会脸红



材料：
覆盆子 5kg
韩式白酒 （含酒精浓度 25%，30% 或35%） 1.8L　瓶装，４瓶

容器：
大型玻璃瓶一个

做法：
１.　将覆盆子倒入玻璃瓶内，在倒入韩式白酒
２.　将瓶口密封。最少要３个月后才可以打开盖子，取酒喝。

（ｐ／ｓ：　因为我先生不喜欢在酒中加糖，所以我没加。如果喜欢酒中带点甜味，可以随个人的喜爱加入糖量）

覆盆子米糕(복분자 케이크/ Raspberry Rice Cake)

韩式传统米糕，主要的材料是以白米粉或糯米粉制成，而非面粉。把白米或糯米洗干净后，泡浸在水中；夏天约需 5 -6个小时，冬天则 6-8个小时。泡浸后，濾乾水份，拿到米糕店(떡집)去磨成粉状。所采用的都是天然色素，如艾草粉（쑥가루)，南瓜粉(단호박가루),綠茶粉(녹차가루),覆盆·子·汁(복분자즙) 等。。。。
The main ingredients for the traditional Korean rice cake are rice powder or glutinous rice powder, not flour.Wash the rice or glutinous rice ,soak in the water for 5-6 hours in summer, for 6-8 hours in winter.Rinse and drain, bring it to the rice cake shop to grind. Use the pumpkin powder,green tea powder ,raspberry powder,etc for colouring instead of artificial colouring..

I used the raspberry syrup that I made for myself, rice powder and sugar to make this raspberry rice cake.
( This recipe is written in Chinese & English)

材料：
白米粉 5 cup
白糖 5Tsp
水 5 Tsp （照片中的米糕，我使用覆盆子汁代替了水）（p/s ：虽然食谱上是写 5 Tsp，但还是要看看白米粉的湿度，也许要多加一些，这就要靠多做，用手触摸粉的感觉，从中取得经验）
红枣 少许，南瓜子，松子 做装饰用

做法：
1. 先煮滚一锅的水，待用。在韩国有专用来蒸米糕的锅，称为“물솥“
2. 将白米粉和覆盆子汁混合均匀后，放入筛子筛 2次。如果覆盆子汁加的太多，成了糊状，很难筛；若配的好，筛出来的米粉，是很轻盈
3. 把白糖加入已筛过的米粉内，混均后，放入竹制的蒸笼里（대나무찜기)。在未放入蒸笼之前，蒸笼内要放一块与蒸笼面积一样大的紗布 （시루밑)，然后才轻轻的将米粉放入
4.将竹制蒸笼内的米粉，表面弄平
5.将蒸笼放在已煮滚热水的锅上，蒸 20-25 分钟。熄火，先不要打开蒸笼的盖子，让它在锅上待上 5 分钟后，才将蒸笼离开锅子
6. 在一大碟子上铺上一张大张的塑胶纸（可利用塑胶袋，将它剪开，平铺在碟子上），将蒸笼内的米糕倒在碟子上；再用另一个大碟放在米糕的表面，将下面的碟子连同米糕一起倒反过来，拿掉塑胶纸
7.趁热的时候， 在米糕的表面放上红枣，南瓜子，松子作装饰

Ingredients:
rice powder 5 cup ( soak the rice in the water and grind it)
sugar 5Tsp
water 5 Tsp (p/s:even though the amount required is 5 Tsp as stated in the recipe, it still depends on the rice powder,whether it is still wet or dry after grinding. You may add some more water or reduce, you have to learn it from your experience ; from the feeling when you touch the rice powder) ( For making this cake, I used raspberry juice instead of water )
Dried red dates,pumpkin seeds and pine nuts as decoration.

Method:
1. Boil the water, set aside. In Korea we have special  water pot for steaming the rice cake,we call it "물솥"
2. Mixed the rice powder, raspberry juice, sift for twice. If  it is too wet, is difficult to sift; in contrast,the mixture should be very light and soft.
3. Add in the sugar,mix well. Put the mixture in the bamboo steamer (대나무찜기).Before you put it, should put a piece of cloth (시루밀) in the steamer,sprinkle some sugar on the surface of the cloth,then put in the mixture .
4. Make sure that the surface is flat.
5. Steam it for 20-25 minutes. Switch off the fire, don't remove it, and also don't open the cover of the steamer,  set aside for about 5 minutes.
6. Put a piece of big plastic on the dish , put the steamer and the rice cake on top of it, take off the steamer;put
 another big dish on the surface of the rice cake,turn over the dish on the bottom and remove the plastic.
7. Put the pumpkin seeds,dried  red dates,pine nuts on the surface of the rice cake while it is still hot for decoration.

红豆沙面包 (단팥빵)/Red Bean Bread

喜爱观看韩剧的朋友，也许曾观赏过韩剧 “面包王 金桌丘(제빵왕 김탁구)。剧中的红豆沙面包，曾因这一部韩剧而掀起热潮。。。。
If you are the Korean drama fan, I believe that you have watched this drama " Bread King, Kim Tak Gu". The bread that he made was on "hot sale"   while the drama was broadcasted.
( This recipe is written in Chinese & English )

材料：
高筋面粉  500g
白糖  100g
幼盐  1tsp
乾性酵母  2tsp
蛋 2 粒
鲜牛奶 85ml
黄油/牛油（butter） 30g （ 我个人喜欢用橄榄油或葡萄籽油代替牛油）

内馅：
红豆沙 约 500g



做法：
1. 将所有的以上材料放入面包机内搅拌。我家的面包机，大约在1个小时27分后，会发出声响；这时候从面包机内取出面团，放在桌面上揉至面团光滑，排除掉面团内的气体。将面团每个分割成 50g，置在一旁，待发酵 10-15分钟，这是第一回合的发酵
2. 第一回合发酵后，再除去面团内的气体后，用木棒擀成圆形，包上红豆馅，封口。用木棒稍微压扁面团，再用刀将面团切成5或6瓣花状
3. 将以上已成型后的面包团，再发酵约 20-30 分钟
4.以 180  度C,预热烤箱 5分钟，然后才放入烤箱烘，须约20-25分钟
5.当面包表面呈金黄色的时候，从烤箱内取出。待冷后才进食。

Ingredients:
Bread flour 500g
sugar 100g
salt l tsp
dried yeast 2 tsp
egg 2
fresh milk 85ml
butter 30g ( For me, I like to use olive oil or grape seed oil to substitute butter)

Ingredients for filling:
red bean paste 500g

Method : ( This method is for those people without having a bread machine)

1. Divide the red bean paste into 30g each, shape into balls, set aside.

2. Sift the bread flour, mix the sifted flour,sugar,salt,dried yeast,egg  in a big bowl. Mix till well blended. Add fresh milk and knead to form a dough.

3. Add in the butter and knead to form a smooth and elastic dough.

4. Divide the dough into 50g portions, shape into balls and leave them to rest for  one and half hours or till double in volume, please cover the dough with a damp cloth.

5. Punch out the air,flatten the dough and fill it with the red bean paste, shape it back into a ball , use your palm to press the ball lightly, use the spatulas to cut it for 6 portions as the picture shown above.

6. Garnish it with a walnut and let it rest for another 30 minutes.

7. Preheat the oven for 5 mins to 180 degree C.

8.. Bake at 180 degree C for 15 minutes or till they become golden brown. Once baked,remove from the oven and let cool completely.

炸节瓜(애호박튀김)

在韩国，节瓜是夏天盛产的瓜类。节瓜的烹调法也有好几种，炸节瓜，炒虾酱节瓜，煎节瓜等。。
In Korea,  summer is the harvest season for zucchini. we may fry the zucchini, fry zucchini with shrimp sauce,zucchini pan cake , etc....
( This recipe is written in Chinese & English )
 材料：
节瓜
韩式炸粉 （Korean Frying Mix，튀김가루，在韩国的超级市场可买到）
或者：  100g 面粉
            1/2 tsp baking powder
            1/4 tsp salt
            1 粒蛋黄
             200  ml ice water
2 块冰块

沾吃的酱料：
酱清 1 Tsp
醋  1/2 Tsp
芝麻少许
辣椒粉少许

做法：
1. 将节瓜洗净后，切成圆形薄片
2. 在韩式炸粉内加入所须的水 和 2 块冰块，拌成糊状后，将节瓜片放入面糊里
3. 烧热锅中的油 ，将沾上面糊的节瓜放入油中炸至金黄色即可
4. 要趁热吃才好吃。。吃前沾上酱清酱

Ingredients:
zucchini 1
Korean Frying mix ( 튀김가루,  is available at the Korean supermarket)
or  100g  flour
     1/2 tsp baking powder
     1/4 tsp salt
     1 egg yolk
      200 ml ice water

 2   ice cubes

Dipping sauce:
soy bean sauce 1 Tsp
vinegar 1/2 Tsp
roasted sesame seeds
red pepper powder, a pinch

Method:
1. Slice the zucchini into pieces.
2. Beat egg yolk gently and add iced water and 2 ice cubes.
3. Pour the egg mixture into flour mixture, mix well.  Dredge  pieces of zucchini in batter,zucchini is completely covered by the batter and start deep frying.
4. Heat vegetable oil in a fry pan and fry it.
5. Serve  hot with vinegar soy sauce.

Walnut Cookies/核桃菓子(호두과자)

昨天，有位住在天安(천안)的朋友到访，送了一盒天安名产 “核桃菓子”。除了天安，目前在全国各地也开始有了核桃菓子专卖店。以往除了天安，最只有在快速公路的驿站可以买到。当我们停留在快速公路的驿站休息片刻时，最喜欢买这糕点来吃，又热又脆，太可口了。菓子里的馅是白豆沙或红豆沙，并有一粒核桃。朋友，若有机会到韩国，一定要嚐嚐这 “核桃菓子”

Yesterday, one of the friends from Cheon An (천안) visited us, she presented a box of "Walnut cookies/호두과자" as a gift. Now, not only in Cheon An, many shops are selling this type of cookies too. Previously, only in Cheon An and the shops located near the express way are available. When we stop over the shops near the express way, we like to buy these cookies as a snack, are hot and crisp, very delicious. The filling of these cookies are either white bean paste or red bean paste, and a walnut. Dear readers, if you have a chance to visit Korea, you must try this " Walnut cookies"

L.A.排骨(L.A갈비)

在韩国国内饲养，土生土长的牛，韩国人称牠为 “韩牛”，这韩牛的价格还可真不便宜。若到韩国来，可真别错过到韩牛牛肉餐馆去品尝。。。
这一道菜，在韩国非常的普遍，也是美国出产的牛肉中，最初入口到韩国的产品称为“L。A。갈비“，也即 ”L.A 排骨“。这排骨的最大特点是把排骨切成薄片状，而非块状。
在韩国的超市，可以买到专用来烹调排骨的酱料，称为”소갈비양념장"...（牛排骨专用酱料），这排骨酱料也可用在烹调块状的排骨上。


In, Korea, we call the local beef as " 한우 ( Han- woo). The price for local beef is more expensive than the imported beef. If you have  an opportunity to visit Korea, please don't miss the chance to taste Korea local beef.
This dish is very simple & popular in Korea. This short ribs, we call them " L.A. short ribs . L.A. 갈비". This short ribs are sliced in thin  pieces form.
The seasonings for this dish are available at the supermarket in Korea, the product    is "소갈비양념장".

( This recipe is written in Chinese & English )

材料：
L.A 排骨 600g
排骨酱料12 Tsp （ 若喜欢味道浓一点的，可多加 1，2 Tsp）
胡椒粉少许
新鲜韩国梨汁 （ 1/2 粒梨） （若无也无妨，加入梨汁，排骨肉会更柔软)

做法：
1. 将买回来的排骨先泡浸在水中，约 1，2个小时，目的是除去排骨中的血迹
2.从水中取出后，沥干水份或用纸巾稍微擦干水份
3. 撒些胡椒粉在排骨上
4. 加入牛排骨专用酱料，醃3，4 个小时 （ 醃的时间越长，更入味. 通常，我是在上桌前的前一天，先将它醃好，放入冰箱，第二天才煮）
5. 将排骨一片一片放在平镬内（不加油），煮熟了一面后，将排骨反到另一面。别用太大火，当心把排骨烧焦。。。。。

Ingredients:
L.A. short ribs 600g
소갈비양념장  12 Tsp ( You can add in one or two more Tsp)
pepper, a pinch of it
Korean pear juice( half of the pear)  ( optional )( the short ribs will be more tender)

Method:
1. Soak the L.A. short ribs in a large bowl of cold water for about l. or 2 hours, the purpose is to remove the blood.

2. Rinse and drain it.

3. Sprinkle a pinch of pepper on the L.A. short ribs.

4. Combine the L.A. short ribs with seasonings, mix it well, marinate it for at least l hour ( if marinate it overnight, the taste will be more better. For me , I like to marinate it one day before it is served. Marinate it, keep it in the refrigerator).

5. Place the L.A. short ribs on the fry pan ( please don't add in cooking oil) with medium heat, when one side of the short rib is well done, turn it over to the other side, and cook it.

大白菜泡菜(배추김치)

一提起韩国泡菜，大家必定是想起 “大白菜泡菜”。“大白菜泡菜”是韩国泡菜种类中最具代表性的泡菜，也是韩国人餐桌上不可缺少的基本菜肴。 秋季，是大白菜和白萝卜盛产的季节；是韩国制作泡菜的旺季，不但是韩国主妇忙着制作泡菜迎冬季，不少的慈善团体也集体制作泡菜，分派给那些独居老人或家境清寒的家庭。。。
公公婆婆在世的时候，喜欢在屋子两旁的田地上：春季播种辣椒，夏季收成，秋季用来制作泡菜；夏天，撒下大白菜和白萝卜的种子，秋季就可派上用场了。
每一年秋季制作泡菜的季节，动员全家大小，一起制作约 100 - 150颗粒的大白菜泡菜。。。
制作泡菜的材料会随则不同区域人民的制作法而有所差异，南方人喜欢用较多不同种类的鱼露，口味较重。生小虾，鲜蚝，水芹菜，芥菜，梨也都是在秋季制作泡菜时常用的材料。
( This recipe is written in Chinese & English )

材料：
大白菜 2 颗

盐水：
盐水 （ 粗盐 1 杯，水 10杯 ）
粗盐  2/3 杯

内馅料：
白萝卜 约 1 kg （ 切成丝状）
青葱  400 g       （ 切成段状，约4cm长 ）
梨 1 粒              （ 韩国梨，大又圆，外皮棕色。 切成丝状 ）

糯米胡  2 杯
韩式江鱼子露    5 Tsp (멸치액젓 / Anchovy sauce )
辣椒粉  1 1/2 杯 （若喜欢吃辣，可稍多加一些）
蒜蓉  1 杯
姜蓉   1/4 杯
韩式虾酱  5 Tsp  （ 不放也可，我个人不喜欢太重的虾酱味，所以都没放 ）
白糖  1 Tsp
粗盐少许 （ 若浸过盐水的大白菜已很咸，则少放；若嫌不够咸，则多加一点）

做法：

1. 除去大白菜外层比较老的外层叶，用刀划开大白菜的头部，将 大白菜剥成两半
2. 在大盆里，倒入 10 杯的水 ，加入盐，拌成盐水后，将大白菜浸入盐水然后取出
3. 再用材料中的 2/3 杯 粗盐，拨开大白菜的叶子，在比较厚的茎部均匀的涂上较多的盐，叶片部份则撒上少许即可
4. 再放入盐水醃渍 5，6 个小时，只要茎部已变软即可
5. 取出泡浸后的大白菜，用水清洗大白菜1，2次，洗掉盐份，沥干水份 （ 一定要沥干，否则做出来的泡菜会有很多水）
6. 用刀切掉大白菜的蒂头，留下的外叶备用
7. 将内馅的材料拌均，从大白菜最下面的叶片开始，一片一片的塗抹上内馅料
8. 加完内馅料后，最后再将最下面的叶片往上折，紧包裹住大白菜及馅料
9. 放入保鲜盒，以大白菜剖面朝上的方式（ 避免馅料掉出），将大白菜放入保鲜盒，并将之前留下的外叶覆盖在上面 （ 不放也可以）
10. 泡菜发酵的所需时间会随着季节与室内温度而有所差异。在夏天，置于室温约半天，春与秋天则约 1 天，要注意若保鲜盒内的泡菜，有点发酵起泡时，就可马上放入冰箱， 约3 - 7 天后就可食用。 若怕发酵失败，做好后，直接放入冰箱，让泡菜慢慢发酵一个月后才吃。

（ p/s ： 在韩国有专门用来储藏泡菜的专用冰箱，称为 “泡菜冰箱”。储藏在泡菜冰箱的泡菜，可存放更长的时间，更新鲜美味 ）

Ingredients:
2 Napa cabbages

salt water:
salt water ( coarse salt 1 Cup,water 10 cup)
coarse salt 2/3 cup

kimchi stuffing:
Korea  radish 1kg,julienned
spring onion  400g,cut into 4cm long pieces
pear  1 ,sliced & cut into fine strips
glutinous rice paste 2 cup
anchovy sauce 5 Tsp
red pepper powder 1 1/2 cup
garlic 1 cup, minced
ginger 1/4 cup,minced
shrimp sauce 5 Tsp ( optional )
sugar 1 Tsp
salt ( to taste)

Method :
1. Trim the cabbage,cut it into two sections
2. In a large bowl, dissolve  l cup of coarse salt in 10  cups of water.Soak the cabbages in the salt water and take it out
3. Sprinkle 2/3 cup of salt in between leaves
4. Soak the cabbages in the salt water again for about 5,6 hours,  make sure the cabbages are evenly salted,until the leaves become soft.
5.When the leaves are wilted,rinse cabbage and drain well,squeeze the water out from the leaves gently
6. Add garlic,ginger,glutinous rice paste,green onion,pear,anchovy sauce ,red pepper powder,sugar,salt,julienned Korea  radish ,mix well
7. Rub the spicy stuffing between the cabbage leaves. Fold and wrap tightly around the rest of the cabbage by using the outside leaf.
8.Put the stuffed cabbages in the container
9. Leave at room temperature for half day in summer;spring & autumn for 1 day,until it begins to ferment before storing in the refrigerator or put it directly in the refrigerator, refrigerate for about one month before serving
(p/s: In Korea, we have special refrigerator for kimchi storage,we call it "Kimchi refrigerator". Kimchi will last longer and the taste is better )

50，60 年代的泡菜保鲜盒/Kimchi Containers in 50's & 60's

这是已故家婆遗留下来的泡菜保鲜盒，50，60 年代的产品。新一代的韩国妇女已很少选用这类的保鲜盒，喜爱一些设计精美的玻璃或塑胶保鲜盒。我个人却喜爱它。。。
These are the kimchi containers that my mother in law left for me. They are the products in  1950,1960. The new generation of Korean housewives do not use this type of containers anymore, they like the new plastic or glass containers..... But I like it very much....

迷你泡菜煎饼(김지전)

大白菜含有丰富的维他命C和钙质。当大白菜泡菜变酸后，韩国人就用它来煮泡菜汤，泡菜炒饭，泡菜馒头等菜肴。

材料：
大白菜泡菜 1/2 粒
青葱 5 棵
蛋  2  粒
面粉 1 杯
牛奶 1/2 杯
盐少许

做法：
1. 先将泡菜汁挤干后，切丝状
2. 将清葱切成小粒状
3. 混合蛋，面粉，牛奶和盐，成面糊后，加入泡菜丝和青葱粒。
4. 用汤匙将混合好的面糊，放在已加油的镬上，将面糊作小圆形状，煎两面至金黄色即可
5.趁热，沾上酱清吃 （ 酱清内可加入蒜蓉，青辣椒蓉，芝麻）

Seasoned Oyster Mushroom/凉拌平菇/느타리버섯무침

Pleurotus ostreatus, the oyster mushroom, is a common edible mushroom. It was first cultivated in Germany as a subsistence measure during World War I and is now grown commercially around the world for food

Both the Latin and common names refer to the shape of the fruiting body. The Latin pleurotus (sideways) refers to the sideways growth of the stem with respect to the cap, while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bivalve of the same name. Many also believe that the name is fitting due to a flavor resemblance to oysters

在韩国的菜市场或超市都有售卖各种种类的新鲜蘑菇。韩式的蔬菜菜肴，很少用食用油来炒，一般上都用凉拌的烹调法。


平菇（學名：Pleurotus ostreatus；又名側耳、糙皮側耳、蠔菇、黑牡丹菇，台灣稱秀珍菇的是Pleurotus sajor-caju這個species的菇，平菇和秀珍菇絕對不同，平菇幼菇菇傘呈橄欖綠色，但秀珍菇幼菇通體潔白）是担子菌门下伞菌目側耳科一種類，是種相當常見的灰色食用菇。


平菇的學名是Pleurotus ostreatus。Pleurotus就是指「向側面」的意思，這是因平菇的菌柄是向側面生的。而ostreatus就是指平菇的外形及味道相像的蠔，所以平菇亦有蠔菇之稱。

（  source：Wikipedia)


Ingredients:

oyster mushrooms 250 g
chopped green onion 3 Tsp
minced garlic 1 tsp
roasted sesame seeds 1 tsp
sesame oil 1 tsp
red pepper powder  1 tsp
a pinch of salt
a pinch of pepper

Method :

1. Boil the water.

2. Wash the oyster mushrooms,blanch in boiling water; take it out immediately, immerse it in the cold water,take it out  again.
   
3.  Put the  oyster mushroom in your palm and press out the water,

4.  Put the  oyster mushroom in a big bowl, add in garlic,green onion,sesame seed, sesame oil,red pepper powder,pepper and salt to taste.

材料：
新鲜蘑菇 250g
青葱末 3 Tsp
蒜蓉 1 tsp
芝麻 1 tsp
麻油 少许
辣椒粉 1 tsp
盐少许
胡椒粉少许

做法：
1. 洗净蘑菇，放入已煮滚的锅中将蘑菇烫软
2. 挤掉水份
3. 将所有的材料混合，拌均即可

醃渍黄瓜 (오이지)

在韩国超市可以买到真空包装的醃渍黄瓜。夏天是黄瓜盛产的季节，所以韩国人在夏天都大量醃渍黄瓜。已醃好的黄瓜，可用来凉拌或切片后，加入矿泉水，冰块，芝麻，醋，是韩国人在夏天喜欢的凉食。。。。
You can buy the cucumber pickle at the Korean supermarket in package form. In summer, this is the harvest season  for cucumbers,therefore, Korean make many cucumber pickle for storage. We slice the cucumber pickle, marinate it with seasoning or add in mineral water, ice, sesame seeds ,vinegar to eat. One of the favourite food for Korean in summer..
(This recipe is written in Chinese & English)

材料：
黄瓜 15 条 （ 选那些体型较瘦小的，而且体型直的 ）
粗盐 约 1/2 杯

醃料：
水 15 杯
粗盐 2 杯
（我个人喜欢加入 2，3Tsp 的糖。吃起来咸中带点甜）


做法：
1. 将黄瓜洗净后，在放有盐巴的占板上，让黄瓜在上面滚动。这之后，洗干净已沾上盐巴的黄瓜。
2. 用布或纸巾抹干黄瓜身上的水份，以免在发酵过程中，黄瓜变酸。将黄瓜放在泡菜甕 （在韩国以外的国家，可以把黄瓜放在保鲜盒）
3. 在锅中加入水和盐，煮滚。将热水倒入步骤 2的黄瓜里，一定要使黄瓜完全浸入盐水中。用乾净的石头或重碗压住 （主要的目的是不让黄瓜浮在水面），盖上盖，置放阴凉处。
4. 醃渍 2，3 天后，倒出盐水，再煮滚，再倒入保鲜盒；如此反复做 2 次
5. 置放阴凉处时，天气热时，盐水里会浮现微白的霉状物，一定要捞出，再放入冰箱保存。 待 10-15天后，黄瓜就会变成黄色，即可食用。

Ingredients:
cucumbers 15 pieces ( choose those thin and straight cucumbers)
coarse salt 1/2 cup

Seasoning:
water 15 cups
coarse salt 2 cups
( I like to add in 2,3 Tsp of sugar, sweet & salty)

Method:
1. Wash the cucumber, sprinkle salt on the cutting board, roll the cucumber on the cutting board, wash the cucumber again.
2. Use the kitchen tower or paper to remove the water from the cucumber, the purpose is to prevent the cucumber will turn sour during the process of fermenting. Put the cucumbers in the container.
3. Boil  the water, add in salt. Put the hot water into step (2), the water must cover over the surface of the cucumbers. In Korea, we put a big stone or heavy bowl on the top of the cucumbers, the purpose is to prevent the cucumbers floating on the top of the water. Cover the lid, put  at the shady place.
4. Marinate it for about 2,3 days, pour out the water, boil the water again, pour the water in the container again; repeat this for 2 times.
5. Put at the shady place, if the weather is hot, on the surface of the salted water, it will appear one layer of white fungus, must remove the fungus, put it the refrigerator for storage. After about 10 to 15 days, cucumbers will turn yellow color, is the suitable time for eating it.

P/s：
凉拌醃渍黄瓜的吃法：

材料：
醃渍黄瓜 2 条

调味料：
辣椒粉 2 tsp
糖 1 tsp
蒜蓉  2 tsp
青葱末 2Tsp
麻油 2tsp
芝麻 1 1/2 tsp


做法：
1. 将醃渍黄瓜切成圆片，稍浸在水中，降低其盐份。若浸在水中太久，黄瓜的味道太淡了，可在调味料中加入少许盐。
2. 挤干水份
3. 先将辣椒粉和糖加入黄瓜片里，稍用力搅拌，使到辣椒粉和糖完全融入黄瓜片后，再加入其他的调味料拌均即可食用。

P/s:
How  to eat cucumber pickle

Ingredients:
cucumber pickle 2 pieces

Seasoning:
red pepper powder 2 tsp
sugar 1 tsp
garlic 2 tsp, minced
spring onion 2 Tsp, chopped
sesame oil 2 tsp
sesame seeds 1 1/2 tsp

Method:
1. Slice the cucumber pickle, soak in the water for a few minutes, the purpose is to remove the salt. Please don't soak it for too long period, otherwise, it will be tasteless. What if, it is soaked for too long period, you may add in a little salt.
2. Use your palms to squeeze out the water.
3. Add in the red pepper powder and sugar, mix it well before you add in other seasoning ingredients.

迷你泡菜甕

这是韩国传统迷你型的 “泡菜甕”。在古代，没有冰箱设备的时代，韩国人都把泡菜放入泡菜甕保存。在乡间，韩国人更是把泡菜甕，约2/3的甕，埋在地里，储藏在甕里的泡菜，味道特别好！

韩式筷子和汤匙

韩国人家庭中所用的筷子和汤匙，都不是瓷器而是用不生锈的钢，制成的。汤匙的柄也都很长，柄的设计图案也多样化。。。

小萝卜泡菜(총각무김치)/Chongkak Mu Kimchi

韩国萝卜的种类中，有一种是小小的。。。今天就让我来向大家介绍 “ 小萝卜泡菜”的制作方法！
In Korea, we have small radish, we call it " altari"...Today, let me show you how to make this "chongkak Mu Kimchi"
(This recipe is written in Chinese & English )

材料：
小萝卜 1kg
青葱 500g （切成段状，约 4cm）
大萝卜 1个 ( 约 1kg，切成丝状）
韩国梨 1 粒 （ 可有可无，切成丝状）
粗盐 1/2 杯
白糖 1 Tsp

醃料：

1. 糯米胡 1  2/3 杯
2. 辣椒粉  1 1/2 杯
3. 韩式江鱼子露 1 杯 (멸치액첫 / Anchovy sauce )
4. 蒜蓉  5 Tsp
5. 姜蓉  3 Tsp
6. 盐 2 Tsp  （ 盐和糖，在拌均萝卜后，可以依个人的口味，多加)
7. 白糖  1 tsp

做法：
1. 先将小萝卜的叶（连接萝卜处），留约 5cm，其余的切掉。洗净萝卜，若萝卜的尾部较大，则在萝卜尾端切十字
2. 将 1/2 杯的粗盐和 1 Tsp的糖，撒在小萝卜上，（多撒在萝卜身上，叶子则撒少些），醃渍 1 小时
3. 1个小时后. 濾乾水份
4. 将所有的醃料调好后，加入小萝卜，青葱段，梨丝中，拌均即可
5. 放入保鲜盒，置于室温下约 1 天，待发酵后，放入冰箱保存。一般上，泡菜的发酵时间会随则不同的季节，而有些差异，夏天较快，冬季需较长的时间。取出来吃前，先尝尝味道，看看是否已入味。

Ingredients:
" altari" 1 kg
spring onion 500g (cut into 4cm long )
radish , about l kg,julienned
Korean pear, sliced & cut into fine strips
coarse salt 1/2 cup
sugar 1 Tsp

Seasoning:
1. glutinous rice paste 1 2/3 cup
2. red pepper powder 1 1/2cup
3. Korean anchovy sauce 1 cup, we call it " 멸치액첫"
4. garlic 5 Tsp, minced
5. ginger 3 Tsp,minced
6. salt 2 Tsp ( salt & sugar, to taste, you may add in some more)
7. sugar 1 tsp

Method:
1. Trim the leaf of the radish, leave the leaf for about 5cm long, wash the radish, if the bottom part of the radish is rather big, you may cut it  into two,but don't break it
2. Sprinkle 1/2 cup coarse salt & 1 Tsp sugar on the radish,(sprinkle more on the radish instead of the leaf.),
set it aside for about 1 hour.
3. After one hour, rinse the salted radish.
4. Mix well all the ingredients for seasoning, add in radish,spring onion and pear.
5. Put them in the container,ferment it for one day ,under the room temperature.After fermenting,place it in the refrigerator. Normally, the time required for fermenting , depends on the season; in summer, time required is shorter,in contrast, longer time in winter. Before you eat it, taste it whether is the suitable time for eating it.

方块萝卜泡菜(깍두기김치)/ Kaktugi

韩国的萝卜，一般上都很大（ 1或2kg)，它也是韩国人餐桌上不可缺少的蔬菜之一。秋季，是萝卜和大白菜丰收的季节。。。。萝卜泡菜的种类也有好几种，今天向大家介绍的的是 ：方块萝卜泡菜！
( This recipe is written in Chinese & English )


材料：
大萝卜2 个 （每个 大约  1 或 1.5kg）
青葱 500g
粗盐 1/4 杯 及 白糖 1 Tsp （ 用来撒在 切好的萝卜上）

醃料：
糯米胡  1 1/2 杯
辣椒粉  1 杯
韩式江鱼子露 2/3 杯 ( 멸치액젓 / Anchovy sauce )
蒜蓉  4 Tsp
姜蓉  2 Tsp
盐      1  Tsp （将所有的醃料加入萝卜块后，若太淡，可随个人的喜好多加一些盐和糖）
白糖 少许
韩国梨1 粒 （ 不放也可以。韩国人在制作泡菜时喜欢加入梨丝和鲜梨汁，做出来的泡菜，味道会更好）

做法：

1.  将 萝卜切皮后. 其中一个萝卜用来切成丝状，另一个萝卜则切成约 2cm 的正方形块状
2.  将 1/4 杯的粗盐和 白糖1Tsp，加入罗卜块，醃渍 1 小时后，濾乾水分
3.  青葱切成小段，约2cm长
4.  将所有的醃料调好，加入萝卜块，梨丝（不放也可以），萝卜丝和青葱中，轻轻地拌均
5. 已拌好的萝卜块，放入保鲜盒，置于室温阴凉处 1 天，待发酵后，放入冰箱保存。约 1周后可食用。

Ingredients:
2 big radish ( about 1 or l.5kg each)
spring onion 500g
coarse salt 1/4 cup,sugar 1 Tsp ( use to sprinkle on the radish)

kimchi stuffing:
glutinous rice paste 1 1/2 cup
red pepper powder 1 cup
anchovy sauce 2/3 cup
garlic 4 Tsp,minced
ginger 2 Tsp,minced
salt 1 Tsp ( after mixed well all the ingredients,taste it whether salty or not, add in some more or reduce)
sugar a little
pear l, sliced and cut into fine strips ( optional )

Method:
1 Peel, cut the radish into cubes,about 2cm
2. sprinkle the radish cubes with 1/4 cup of salt and 1 Tsp of sugar and toss. Let sit for 1 hour,rinse and drain
3. Cut the spring onions, about 2cm long
4. In a bowl,mix all the above ingredients well
5. Put the radish in a container. Store at room temperature for one day. After a day,taste the "kaktugi" broth to see if it has begun to ferment. If it has,refrigerate for at least l week before serving

韩式筷子和汤匙的垫子

在韩国人的家庭，一些家庭在餐桌上都摆放瓷器或木制的垫子，以便把筷子或汤匙放在上面。这是我家的几款垫子。。。。

Fish Cakes Soup/鱼饼汤/어묵냄비

冬天，走在寒冷的街道上，在路边的小食摊，来一串热乎乎的鱼饼和汤，暖暖身子，那是最好不过了。。。


When you are walking on the street in winter, have one stick of hot fish cakes and a cup of soup from the street hawker, this is one of the best way to keep your body warm....


Ingredients:

one pack of fish cake (many kinds of fish cakes are available at the supermarket)
1/4 of the onion
6 or 7 pieces of anchovies( In Korea,we have special anchovies for preparing broth）
soy bean sauce or salt
chopped green onion 1/2 tsp
a pinch of pepper


P/s: Today, I use the rectangular shape of fish cakes, about 7 pieces,cut each  piece of fish cake into two pieces.

Method:

1. Cut the fish cakes into two pieces. Thread the fish cakes on to wooden sticks.

2. Boil the water in a clay pot, add in the anchovies,onion for preparing the broth,boil it for about 10 to 15 minutes. Remove the anchovies.

3. When the water is boiling, add in the soy bean sauce or salt, to taste. Place in the fish cakes.

4. When the fish cakes turn soft, sprinkle a pinch of pepper and chopped green onion. Serve hot.

材料：
鱼饼一包 （在韩国的超市都有卖不同口味的鱼饼）
大洋葱  1/4 粒
韩式煮汤专用的江鱼子/或一般的的江鱼子
酱清或盐
青葱粒 1/2 tsp
胡椒粉少许

P/s: 今天，我选用长方形的鱼饼，7 片。将每一片鱼饼切成两块。

做法：
1. 将长形的鱼饼切半后，串在小木棒上
2. 在瓷锅中，倒入水后，加入大洋葱和江鱼子，煮成上汤 （约 10 到 15 分钟）
3. 在煮滚的汤内加入酱清或盐调味，放入一串串的鱼饼
4. 鱼饼煮软后，撒些胡椒粉和青葱粒在表面，即可上桌。

韩式糯米糕(인절미)

这是韩国的传统糯米糕，在米糕店都可买到的糕点，称为"인절미"。在糯米糕的外层，沾上黄豆粉。。。
This is the Korean glutinous rice cakes,  it is available at any Korean rice cake shops or supermarket, we call it "인절미".  On the surface of the glutinous rice cake, coat it with the soy bean powder....
( This recipe is written in Chinese & English)

材料：
糯米粉 5 杯 （在韩国，用来制作韩式米糕的米粉或糯米粉，一般上都是将白米或糯米泡浸在水中 6，7个小时后，拿到米糕点去磨成粉）。做这糕点时可用市面上买的糯米粉，若用乾性糯米粉，须多加一些水。
水 3 Tsp
白糖 5 Tsp
黄豆粉 2杯 （可在粉内加入少许的白糖 ）

做法：
1. 将水加入糯米粉后，用筛筛一回
2. 在筛过的粉内加入白糖
3. 在蒸龙内铺上纱布，将糯米粉放在蒸笼内蒸熟，约蒸 15 分钟
4. 蒸熟后的糯米团，乘热的时候，不断的搓揉，使到糯米团有弹性
5. 在桌上铺一大张的塑胶纸，将米团放在上面，盖好，用木棒擀成自己喜欢的厚度，将它切成方块后，沾上黄豆粉即可。 （ 或将糯米团放入塗上麻油的模型内，压平后，切成小块）

Ingredients:
glutinous rice powder 5 cups （ In Korean, when we make rice cake or glutinous rice cake, normally, we soak the rice in the water for about 6, 7 hours, then grind it ). For this cake, we can buy those dried glutinous rice powder from the market. If you buy the dried glutinous rice powder from the market, you have to add some more water
water 3 Tsp
sugar 5 Tsp
soy bean powder 2 cups ( can add in some sugar )

Method:
1. Add the water into the glutinous rice powder, mix well and sift the powder.

2. Add the sugar, mix it well.

3. Steam the glutinous rice powder for about 15 min. when the glutinous rice powder is cooked and become transparent, remove from the heat.

4. Coat the mallet with salted water. Pound the steamed glutinous rice cake using the mallet. What if you don't have the mallet, then, use your hand to knead it, to form it a smooth and elastic dough.

5.  Prepare a wide and shallow container and coat sesame oil around the container. Pour the pounded rice cake on the container and spread it evenly. When it is settled, cut into 2cm x 4cm  size. Dip and coat it in the soy bean powder. ( p/s: if you have the container, then, you may put a piece of plastic on  the table, coat sesame oil, put the glutinous rice cake on the top of the plastic, cover with another piece of plastic, roll it, spread it evenly).

海带汤(미역국) /seaweed soup

海带汤是韩国人在生日那天必喝的汤，煮法也多样化。有些是用牛骨熬成汤后，才加入海带；也可用牛肉煮成汤；喜欢海鲜的还可用鲜蚝和海带煮成汤。

Seaweed soup is served on the birthday and all the women in Korea eat this soup after giving birth. We can either use beef  broth to cook or seafood,e.g. oyster... 

(This  recipe is written in Chinese & English )

牛肉，海带，韩式酱清和韩式牛肉调味料（可以不放）

beef,seaweed,Korean soy bean sauce & Korean  beef seasoning (is optional)

 

用酱清和牛肉调味料腌一下牛肉，味道会更好。。

Use the Korean soy bean sauce and seasoning to marinate the beef, the taste will be more better.. 

                                               将海带放入已煮滚的水里。。。

                                           Put the seaweed in the boiling water..

                                                   加入牛肉。。。

                                                   Add in the beef...

材料：

海带 200 g

韩式煮汤用的酱清 22 ml

盐少许

水 1 L

牛肉 100 g

韩式一般酱清少许

做法：

1. 将乾的海带，用水泡软后，放入已煮滚的水内.

2.再加入事先用韩式一般酱清调好味的牛肉

3.再加入韩式煮汤用的酱清和盐，随个人的喜好调味。也有些人用麻油先将牛肉和海带炒香后才倒入水，煮成汤。

海带汤煮了一，两天后，味道会更好。

（p/s： 在韩国超市可买到韩式一般用的酱清和煮汤专用的酱清）

Seaweed soup is served on the birthday and all the women in Korea eat this soup after giving birth. We can either use beef  broth to cook or seafood,e.g. oyster...

Ingredients:

seaweed 200 g

Korean  soup soy sauce 22 ml

salt  ( taste the soup before add in some more)

water  1 L

beef 100 g

Korean soy sauce ( for marinate the beef )

Method:

l .Soak the seaweed in cold water until tender and drain.Cut it if you think it is too long.

2.Slice the beef into thin strips and marinate with soy sauce.

3. Put in the seaweed , beef & soup soy sauce/salt. When the soup is boiling, reduce the heat and simmer for 1 or 2 hours.

Cook this soup for one or two days before serving, the taste will be more better.

(p/s: Korean soup soy sauce & Korean soy sauce are available at the Korean supermarket)

Cucumber Kimchi / 黄瓜泡菜/(오이소박이)

若提起泡菜，大家必想起大白菜泡菜。事实上，泡菜的种类很多。今天向大家介绍的是在夏天，韩国人喜爱的黄瓜泡菜。
When mention about kimchi, you may think about the Chinese cabbage kimchi. In fact, there are many kinds of kimchi  in Korea. Today, I am going to share with you about the cucumber kimchi, Korean like to eat it in summer.
(This recipe is written in Chinese & English )

材料：
黄瓜 6 条 （ 选那些瓜身结实， 瓜身不太粗的）
粗盐， 1/3 杯

韭菜醃料：
韭菜 1/2 把 （ 约 500 - 600g，切段状，约 4 cm 长）
青葱 1/2 把 （  约 500 - 600g，切段状，约 4 cm 长）
辣椒粉 1/3 杯
蒜蓉 4 Tsp
姜蓉 2 tsp
糯米胡 1/2 杯
韩式江鱼子露 4 Tsp ( 멸치액젓 / Anchovy sauce )
白糖少许

做法：
1） 先将黄瓜洗净后，放入加盐的热水稍烫，取出后，立刻浸入冷水里，再濾干水分
2） 将黄瓜切成 3 段，在每一段的上端往下切成十字形，要小心，别将黄瓜切断，留约 1.5cm-2cm
3） 在切好的黄瓜上撒上适量的粗盐，稍后，濾干水分（别加太多盐，以免太咸）
4） 拌均韭菜醃料，将韭菜醃料塞满在每一段黄瓜内，再用剩余的醃料均匀地涂在黄瓜表面上，将黄瓜放入保鲜盒
5） 黄瓜比大白菜泡菜容易变酸，因此无需放在室温等到发酵，直接放入冰箱保存。1，2 天后才吃，会更好吃

Ingredients:
cucumbers 6 pieces ( choose those cucumbers which are thin & uncurved )
coarse salt,  1/3 cup

Seasoning:
leek 1/2 bundle ( about 500  to 600 g, cut it into about 4 cm long )
spring onion 1/2 bundle ( about 500 to 600g, cut it into about 4 cm long )
red pepper powder 1/3 cup
garlic 4 Tsp, minced
ginger 2 tsp, minced
glutinous rice paste 1/2 cup
Korean anchovy sauce 4 Tsp, we call it "멸치액젓"
sugar , to taste

Method:
1. Wash the cucumber, put the cucumber in the salted hot water,blanch it for a while, take it out immediately, put in the cold water,rinse and drain. Please don't put in the hot water for too long period.

2. Cut each of the cucumber into 3 parts, about 5 to 6 cm long, make cross cuts in the middle. Please be careful, don't break it, must leave about 1.5cm to 2cm long.

3. Sprinkle coarse salt on the cucumber, after 30 minutes, rinse and drain (please don't sprinkle too much salt, it will be very salty)

4. Mix all the seasoning ingredients, put it in the cross cuts made in step (2). If still left some ingredients ,put the remaining ingredients on the surface of the cucumbers, place it in the container.

5. Cucumber kimchi, it takes shorter time for fermenting, therefore, it is not necessary to put it in the room under room temperature,  put it in the refrigerator  immediately after making it. Eat it after 1 or 2 days, it will be more delicious.