Recipes from the KORP Kitchens

Pulgogi (Traditional Korean Beef Dish)
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1 lb. thinly sliced flank steak
1 onion, sliced
1 green bell pepper, sliced
8-10 mushrooms, sliced

Marinade:
½ cup soy sauce
½ cup water
¼ cup brown sugar
2 cloves garlic, minced
3 Tablespoons sesame oil
1 Tablespoon toasted sesame seeds
2 teaspoons ground ginger

Bean Sprouts
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1 package bean sprouts, washed
Garlic salt
Pepper
Ground red pepper
1 Tablespoon sesame oil
1 Tablespoon toasted sesame seeds

Fill a medium sauce pan ¾ full of water. Bring to a boil. Add the bean sprouts.
Cook for 3 minutes. Drain. Add sesame seeds, sesame oil. Sprinkle with garlic
salt and pepper to taste. Add ground red pepper to taste.

Mix the above ingredients to make the marinade. Add the meat and vegetables. Marinate all day or overnight.

To cook: Heat a large skillet or wok for 2 minutes. Pour in the meat—marinade and all! Stir and cook until meat is no longer pink. If you overcook it, the meat will be tough and the vegetables mushy.

Serve with rice, kimchee (if available), lettuce leaves, bean sprouts, spinach and jasmine tea!

Cucumber kimchee (oh-ee kimchee)
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Cut up four cucumbers, carrot strips (julienne), green onion strips and 9 cloves of garlic (minced), and one “hunk” of ginger.

Mix in a bowl with:

2 tsp salt
2 tsp. Red pepper
3 tsp. Sesame seeds—pounded
2 tsp. Sugar

Then add:
1 tsp. Sesame oil
1 tbsp. Vinegar

Let marinate and serve cold.

Korean Spinach
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1 bunch of spinach, washed and trimmed
garlic salt
pepper
1 Tablespoon sesame oil
1 Tablespoon toasted sesame seeds

Fill a medium sauce pan ¾ full of water. Bring to a boil. Add the spinach. Cook for 1 minute. Drain. Add sesame seeds, sesame oil. Sprinkle with garlic salt and pepper to taste.

Chicken Cheese Ramyun
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1 whole chicken or 6-8 chicken thighs
1 ginseng root (if available), washed
1-3 packages of Korean ramyun
Velveeta cheese slices
Place chicken in a soup pot. Cover with water. Add ginseng root if available. Bring to a boil. Reduce heat, cover and simmer for 1-1 ½ hour or until chicken falls off the bone easily. Remove the chicken from the broth. Remove skin and bones. Put cooked chicken back into the soup broth. Add 1 Tablespoon salt. Bring to a boil. Add raymun noodles and spice packets. Reduce heat, cover and simmer until the noodles are to the consistency you like. Pour the soup into your bowl and add a slice of Velveeta cheese. Option: You can also place the dry ramyun noodles and spices in your bowl and pour the soup over it. Let it stand until the noodles are soft. Then add cheese.

From the Philippines:

Fresh Lumpia
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Saute onions and garlic.
Cut into small pieces and half-cook the following with sauteed onions, garlic and
a little water:
• Green beans
• Carrots
• Cabbage
• Bean Sprouts

Wrap in lumpia wrappers (the Filipino term for egg roll wrappers) or the leaves of lettuce. Then, put about a table spoon of cooked veggies on a wrapper and fold the wrapper like a baby diaper.

Fresh Lumpia Sauce: (two options)
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1st option: Uncooked Sauce
Mix vinegar, sugar, crushed garlic, and pepper. Combine to taste.

2nd option: Sweet Sour Sauce

1 T cider vinegar
3T white sugar
½ t salt
1 T cornstarch
1 T oyster sauce
1 C water

Mix all ingredients and boil for 10-15 minutes, stirring occasionally until thickened.

Pancit
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Brown ½ to 1 kilo cubed pork
4 cloves garlic
1 med onion, chopped

Add and cook until tender
1-2 t salt
½ t pepper
2 C water

Add
4 T soy sauce
4 T vinegar
½ kilo green beans, cut up in long strips
1 carrot, cut up in long strips
3 leaves cabbage, cut up

Cook 5 minutes, adding more water if needed.
Add 1 med package canton noodles or bihon noodles that have been first soaked in water about 5 minutes.
Stir constantly until heated through.
Serve with kalamansi (or lemons) cut in half to be squeezed on top as desired.

Sinukmani (one of many kinds of rice cake)
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5 cups sticky rice (malagkit in Tagalog)
3 cups brown sugar
8 cups of coconut milk (You can buy coconut milk as a powder, in cans, or squeezed from 3 coconuts.

For milk from coconuts, grate the coconuts and squeeze out the milk without adding water. Set aside. Prepare the diluted coco milk by adding one cup hot water to the grated coconut for each extraction.

Boil this (about 8 cups of milk) until thick, then add the undiluted coconut milk, and boil until it begins to curdle. Add the rice and brown sugar and continue to cook, stirring constantly, over low heat, until the rice is cooked. Pour the rice mixture into pan and flatten with a spatula. Cut into squares with a butter knife and serve hot or cold with grated coconut on top.