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- Dolsot Bibimbap - Doenjang Jjigae - Bossam Kimchi
- Bulgogi - Tteokguk  

Bibimbap originated in Jeonju in Jeolla Province, but now its taste and flavor capture every tourist. Bibimbap is one of the popular Korean foods. Thus, it is served on planes as an in-flight meal. Bibimbap is a mixed variety of vegetables, rice and seasoned beef. Dolsot Bibimbap is slightly different from normal Bibimbap because of the way it is served. Usually, Dolsot Bibimbap is served in a Dolsot pot which is a hot rice pot that contains steamed ingredients such as rice, chestnuts, beans, and so on.

- Preparation Time: 1hour and 30 minutes
- Cooking Time: 1hour
- Serving size: 3

rice : 2 cups uncooked regular rice, 1 cup uncooked glutinous rice, 1 cup red beans,
1 cup of beans, 6 Ginkgo nuts, 2 chestnuts, 5 cups water
boiled red
pepper paste :
2 tablepoon red pepper paste, 1 1/2 tablepoon soy sauce,
1 tablepoon minced garlic, 2 tablepoon chopped leek, 1 tablepoon sugar,
2 tablepoon sesame oil, 1 tablepoon ground sesame
for beef :
1 tablepoon soy sauce, 1 tablepoon chopped leek, 1 teaspoon minced garlic,
1 teaspoon sesame oil, ground pepper 100g minced beef, 150g bean sprouts,
100g bellflower roots, 1/2 carrot, 3 shiitake mushrooms, 2 leaves of lettuce, 3 eggs, sesame oil, salt

1. Soak beans and red beans for 24 hours before cooking.
2. Wash the regular and glutinous rice. Soak for 30 minutes.
3. Peel and cut chestnuts in half.
4. Heat a frying pan over low heat and fry ginkgo nuts slightly. Then, scrub them to take off the shell.
5. Parboil bean sprouts. Drain and cool.
6. Knead the bellflower roots in salt. Rinse and drain well.
7. Wash carrot, shiitake mushroom and lettuce. Cut into thin slices


1. 30 minutes before cooking, drain the soaked regular and glutinous rice.
2. Place the regular and glutinous rice, chestnuts, red beans, beans and ginkgo nuts in a rice pot
    with water.
3. Heat on high uncovered.. When it is about to boil, reduce heat to low.
4. When it is almost done (rice is translucent), heat on high again for 30 seconds and simmer for
    2 minutes.
5. Turn off, cover and let stand for 5 minutes. Uncover and stir slightly.
6. Heat a frying pan. Season minced beef with seasoning for beef. Cook beef over medium heat.
7. Season cooled bean sprouts with sesame oil, salt and minced garlic.
8. Place bellflower roots in a heated and greased pan, and then roast them with sesame oil, minced
    garlic and salt.
9. Roast the carrot with salt and sesame oil.
10. Roast Shiitake mushrooms with salt and sesame oil.
11. Prepare a sunny-side up egg.
12. Place red pepper paste with prepared spices in a pot. Heat until boiling.
13. Place the rice in a big bowl, and then add the vegetables and the beef. Finish by placing the egg
      on top of the rice and vegetables. Serve with boiled red pepper paste.

Doenjang is made from yellow beans. It is a Korean sauce. We can use it when we cook soup or stew and even when grilling meat. But the most unique thing is, in summer time, Korean people mix Boribab (steamed barley) with Doenjang stew. We call it, "Doenjang jjigae." (Hey, my mouth is watering!) Not only does it have an unforgettable taste, but it is also definitely a health food, as many people know that Korean food is good for health. Of course, there is also Chinese Doobanjang and Japanese Miso. Although they look like Korean Doenjang, they are not fermented. Due to fermentation, Doenjang has many advantages. One of them is acting as an anti-cancer agent. That is why many tourists buy Doenjang instead of other sauces when they visit Seoul.

- Preparation Time: 20 minutes
- Cooking Time: 12~15 minutes
- Serving size: 3

Doenjang 4 tablespoon, 3 cups anchovy stock, 60g Beef, 1/3 zucchini, 1/4 Onion, 1/2 Leek,
1 red pepper and 1 green pepper, 2 Shiitake mushrooms, 1/4 dubu, 1 tablespoon red pepper powder, 1 tablespoon ground garlic
1. Slice beef, cut leek, red hot pepper, green pepper and zucchini to 0.5cm length slices.
2. Cut Shiitake mushroom and onion in 0.5cm width pieces.
3. Cut dubu into 1×2cm cube.
4. Put beef and Doenjang in a stew pan (Ttukbaegi) and add stock. Heat.
5. When it's boiling, add mushroom, zucchini, onion, pepper and dubu in this order.
6. Add leek, ground garlic and red pepper powder.
7. Remove from heat and serve with Boribap
Kimchi is surely Korea's number one dish. It is proven that Kimchi is good for our health. Moreover, people cannot forget its memorable taste. There are hundreds of kinds of Kimchi out there, depending on region and family. Among them, Bossam Kimchi is famous among everyone. "Bossam" refers to wrapping something in a cloth. Bossam Kimchi then, is "wrapped with cabbage leaves" and contains various sorts of ingredients from chestnuts to sliced beef or whatever you like.

- Preparation Time: 5 hours
- Cooking Time: more than 1 hour

3 Chinese cabbages, 1 cup of salt,
※ Filling: 1 pear, 1 radish, 1 bunch of parsley, 1 bunch of leaf mustard, 500g shrimp, 100g ginger,
              18 cloves of garlic, 1 cup of red pepper powder, 1/2 cup of shredded red pepper,
              1 cup of salted dried shrimp, 1 leek, 6 shiitake mushrooms, 1/2 cup of pine nuts,
              10 chestnuts
1. Halve the cabbage and salt for about 4 hours. Turn cabbage over every 40min.
2. Peel and core the pear. Cut the pear and radish into small, thin strips.
3. Peel chestnuts, ginger and garlic. Cut into thin strips.
4. Wash parsley, leaf mustard and leek. Cut them into 3cm length pieces.
5. Wash and cut the shiitake mushrooms into thin slices.
6. Remove the heads, tails and shell of shrimp
7. Make a slit down the back of the peeled shrimp and remove the center vein.
    Cut in half. Quickly soak in salt water then rinse and drain.
1. Wash cabbage thoroughly. Drain.
2. Cut the outer leaves of cabbage that is a cover of Bossam Kimchi.
3. Mix ingredients (pear, radish, parsley, leaf mustard, shrimp, leek, red pepper powder, ginger,
    garlic and salted shrimp) with hands until well combined.
4. Arrange leaves of cabbage over a platter.
5. Put one tbs of filling from step 3 onto the leaves of cabbage and top with mushroom,
    chestnuts and pine nuts
6. Cover with the leaves of cabbage and enclose.
7. Ferment at least 3 days in 20 degrees Celsius. Serve.
Not only most tourists, but also many Koreans love Bulgogi. It is sweet and juicy and takes just a short time to make this delicious food.That is why Bulgogi is ranked as number one among Korean food. When people eat Bulgogi, they often wrap it in lettuce, sesame leaves or other leaves. It brings about a more genuine taste and much more nutrition compared to having Bulgogi alone. For these reasons, when we are served Bulgogi, we may no longer be hungry, full of nutrition and delighted.

- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Serving size: 3

600g sliced beef tenderloin, 300g washed lettuce, 12 cloves of garlic, 6 mushrooms, 1/2 large onion,
3 tablespoon sugar, 2 tablespoon sesame oil
Marinade for meat : 4 tablespoon soy sauce, 4 tablespoon chopped leek, 1 teaspoon minced garlic,
                             2 tablespoon ground sesame, 2 tablespoon refined rice wine, ground pepper
1. Slice mushrooms, onion and garlic.
2. Mix sliced tenderloin with sugar and sesame oil.
3. Combine the soy sauce with chopped leek, minced garlic, ground sesame, refined rice wine and
    ground pepper. Mix well in a bowl.
4. Add tenderloin to the bowl and marinate for 30 minutes.
5. Preheat a large frying pan over moderate heat. Add marinated meat to the pan.
6. Add sliced mushrooms, onion and garlic to the pan until well done.
7. Serve with lettuce.

※ Korean eating style is to wrap the Bulgogi and grilled vegetables in lettuce
On Seollal (New Year's Day in Korea), eating Tteokguk is a unique Korean tradition. Having a bowl ofTteokguk implies that "You are getting 1 year older!" So, there are some jokes about this food. For example, there is a common saying that if you hope to be younger, avoid eating Tteokguk on Seollal. However, people are struck by the delicious taste of Tteokguk every New Year's Day. In addition, thesedays, some food companies produce ready-prepared Tteokguk. Thus, many customers can buy and enjoy Tteokguk, easily.

- Preparation Time + Cooking Time: 20~30 minutes
- Serving size: 3

5 Cups sliced Garaetteok, Korean rice cakes 7 cups of water, 100g sliced beef,
2 sheets of dried seaweed, 2 eggs, chopped leek
※ Seasoning for beef: 1 tablespoon soy sauce, 1 tablespoon chopped leek, 1 teaspoon minced garlic,
                                 1 teaspoon ground sesame, 1 tablespoon sesame oil, ground pepper
1. Wash the Garaettok, and then leave it to soak in water for 5 minutes.
2. Divide yolks from egg whites, stir each of them seperately.
3. Fry stirred egg in a thin layer over low heat. Afterward, cut it into 0.5cm×3cm pieces.
4. Ground the sheets of seaweed.
5. Combine the sliced beef with seasoning for beef in a pot. Mix well.
6. Cook the beef until well done and add water. Bring to a boil.
7. Add the soaked Garaetteok into boiling stock. Cook until the Garaetteok is floating.
8. Add chopped leek to the pot.
9. Place the Tteokguk in a bowl, and top with sliced yolks, egg whites and ground seaweed.