Beef Bulgogi

Ingredients :
• 1 pound flank steak, thinly sliced
• 5 tablespoons soy sauce
• 2 ½ tablespoons white sugar
• ¼ cup chopped green onion
• 2 tablespoons minced garlic
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• ½ teaspoon ground black pepper

Directions :
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

4 servings

Vegan Soy Bean Sprout Pancake (Eggless Kongnamul Jeon)

Eggless Kongnamul Jeon (Vegan Soy Bean Sprout Pancake)!  Kongnamul Jeon is a Korean pancake like dish using soy bean sprout as the main ingredient. You can cook it like a big omelette or in small pancake size. Chickpea flour is used, as it has the colour of the egg and has higher portion of protein compare to other type of flour.

Preparation:     15 mins Cooking time:  10 mins

Ingredients :

°         150 soy bean sprout, trimmed

°         50g onion, sliced

°         50g carrot shreds

°         150g chickpea flour (besan flour/gram dhall)

°         250ml water

°         salt and pepper, to taste

°         2-3 tablespoons oil

Directions :

1.      Combine the chickpea flour, water, salt and pepper in a bowl and mix well. Throw in the soy bean sprout, carrot, onion and blend well. Set aside.

2.      Heat 1- 1½ tablespoons of oil in a non-stick pan over medium heat. Ladle half of the soy bean sprout batter mixture into the pan and spread well.  Flip over the pancake after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate. Repeat with the rest of mixture.

3.      Cut into smaller size and serve. 

Serves 4

Soy Bean Sprout Rice

This is rather similar to Korean Rice Dish - Kongnamul Bab. You can even simplify it by having two ingredients -  rice and soy bean sprout,  with simple seasoning like salt or light soy sauce with or without sesame oil.  You may even replace carrot with mushroom or other ingredients you have in your kitchen.

Never underestimated the taste of this simple dish! We are surrounded by many simple and yet delicious vegetarian dishes. So just experience the richness of vegetarian food by taking the opportunity to savor it and fully taste it, by just focusing on the sensations in the mouth and appreciate it fully.

Preparation:     15 mins  Cooking time:            15 mins

Ingredients :

°         200g rice, washed and drained

°         400ml water

°         125-150g soy bean sprout, trimmed

°         25g carrot, peeled and shredded

°         1 tablespoon curry powder (optional)

°         salt and granulated mushroom bouillon  to taste

Garnish :

°         some shredded nori and roasted sesame seeds

Directions :

1.      Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2.      When done, leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and garnish with shredded nori, sesame seeds and serve hot.

Serves 2

Korean Honey Citron Tea Jelly

Just another way of making jelly, by adding Korean Honey Citron to the jelly solution giving it a refreshing taste and the colour that is nearest to sunlight which radiates warmth and joy!  Yellow is the colour of detachment and can help us move away from obsessional thoughts and behaviors according to colour and their attributes. 

Preparation:     5 mins, Cooking time: 10 mins      

           

Ingredients (Serve 8-10)

°         1 pack (25g) ice jelly powder (red man brand)

°         1 - 1.1 litre water

°         8 tablespoons Korean honey citron tea paste or to taste

Method

1.      Dissolve ice jelly powder in water in a pot and a boil.

2.      Remove pot from heat and stir in Korean honey citron tea paste and mix well.

3.      Pour the ice jelly mixture into the container and leave to cool before refrigerating until chilled.

4.    To serve, scoop few tablespoons of chilled ice jelly into individual serving bowl.