American style Soondubu~ (with ingredients that available at your local grocery store)


Ingredients: Soft Tofu, garlic, onion, green onion, kimchi (or vegetable of your choice), bacon, beef broth, sesame oil, red pepper (korean hot pepper flakes)

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1. Cut the ingredients to small bite size

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2. Add garlic, hot pepper flakes, and sesame oil and stir fry for 2minutes.

3. Add bacon and cook the bacon until it turns bronish.


4. Add kimchi (or vegetable of your choice) and stir fry for another 2-3 minutes.

5. Add 2 cups of beef broth (or add 2 cups of water and salt).

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6. Once it begins to boil, add soft tofu and bring it to boil again.

7. Add green onion and onion and bring to boil.

8. Add one egg if you like. ( I didn’t put it b/c my daughter dislike egg in the soup)

9. Enjoy your all American soondubu~

Chicken and Sausage Gumbo


Chicken & Sausage Gumbo


½ Chicken (breast, drumstick, thigh, backbone)  OR  2 Chicken legs (drumstick + thigh)

Option A:  Buy whole chickens.  1 whole chicken will be split between 2 cooking stations.  I can arrive early to cut up the chickens, and save one whole chicken to do a demonstration on how to take apart a chicken.      


Option B: Just buy chicken legs (drumstick + thigh)


I would like Option A, and it might even be cheaper to buy whole chickens, but let me know.

1 large link smoked Sausage (about 150 grams) –

NOTE: I need to find the right kind of sausage.  Perhaps I can buy this


⅓ cup Oil (neutral oil like vegetable, grapeseed, corn oil)

⅓ cup Flour


1 Green Bell Pepper

1 Onion

1 large piece Celery (or 2 small pieces)

3 cloves Garlic

2 Scallions

1 Bay Leaf


1 teaspoon Cayenne Pepper (Korean hot red pepper powder for gochujang would also work)

2 teaspoons Black Pepper

2 teaspoons White Pepper

1 tablespoon Salt


1.5 liters Water


Cooked White Rice need about ½ cup per person

Pots for cooking (the same pots used for the Udon class are okay)

Bowls for serving

Tabasco sauce… I will bring this



{procedure on next page}


  1. Brown the Meat (7 mins).  Heat about 1 tablespoon of the oil in a pan.  Add the chicken, skin-side down.  Add the sausage.  Brown for about 5 minutes, turning the meat occasionally, then remove from pan to a bowl or plate
  1. Chop vegetables (while meat is browning).  Dice the onion, celery and pepper into ½ centimeter dice.  Chop garlic cloves finely.
  1. Make the Roux (15 mins).  Add the remaining oil to the pan and let it heat.  Sprinkle the flour into the oil, stirring constantly over medium-low or low heat.  Keep stirring almost the whole time.  The roux will become a dark brown color.
  1. Cook Vegetables (8-10 mins).  Add the onion to the roux first and cook until brown.  Add the celery and pepper next, and cook until they start to get soft.  Season with salt and the 3 kinds of pepper


  1. Simmer (20-30 mins or longer if we can)Slowly add water to the roux while stirring.  Add the chicken and sausage back to the pot.  Add enough water to cover everything.  Add the Bay Leaf.  Near the end of cooking, remove the chicken from the bones and shred the meat, then add back to the pot
  1. Serve.  Serve in large bowls with White Rice in the middle of the bowl and chopped Scallions.

Kimchi Jjigae


3 – cloves of garlic

small piece of carrot

1 – onion

small piece of green onion

the long mushroom things in the picture above

100 g – pork

slice of tofu



chili pepper

old ass kimchee

4 cups of a soup base made from dried anchovies and seaweed or dashida.


Slice the garlic into thin slices and cook in the earthenware with about a tablespoon of cooking oil until you can smell the garlic.  Then add the pork and stir about until that is cooked.  Next, add the kimchee.  The older the kimchee, the better your dish will taste, so find yourself some old ass, stanky kimchee.  When the kimchee turns orange, you’re ready to add the soup base.  Add about 3 cups and let simmer for around 15 minutes.  Next add the sliced carrots and onions and let simmer for another 10 minutes.  Finally, add the tofu slices and them mushrooms.  Top off with slices of the green onion for style.  Enjoy~!

(Note:  We made another side dish that translates terribly as egg rolls which is why you see the eggs in the photo above.)

Modeumjun (모듬전)


Main ingredients: shitake mushroom, fish flale, zucchini, shrimp, pork ribye,
            skewer (imitation crab meat, ham, green onion, danmooji)
            ground meat, carrot, onion, green onion
seasoning: salt, black pepper, flour, eggs
Side dish menu: rice ball, pickle
Ingredients: rice cooked, sesame oil, sesame seeds, seaweed, pickle
-cook the food in medium fire to make sure it won’t burn. They are easily burn.
Serving 1
Shitake mushroom 2, ribye 3 pieces, shrimp2, skewer 2, fish flae 3 pieces, zucchini 3 pieces
Rice 1 cup
Eggs 2, flour 3tsp, salt and pepper
Ground meat 100g, carrot1/5 , onion1/6, green onion, salt and pepper, flour, eggs
ham (5*2*1cm), imitation crab meat, danmooji, green onion
1. Prepare all ingredients.
  (shitake mushroom, meat, shrimp, fish flae, zucchini)
2. Make stuffing for shitake mushroom. (ground beef, carrot, onion,  green onion, egg, salt and pepper.)
3. Skew ham, green onion, danmooji, and imitation crab meat.
4. Cloth each ingredeints with flour and add in the cracked eggs.
Placed on the medium heat and cook.
5. Serve warm
Rice ball
*add sesame oil, sesame seed, seaweed into a rice and mix. Make a bite size rice ball.
Eat delicious food after cooking!!

Stir-fried oyster mushrooms

Stir-fried mushrooms


300g       – oyster mushrooms

1/2          – onions

1/4         – carrots

2 tsp       – soy sauce

0.5g        – salt

0.5g        – sugar

¼ tsp      – sesame oil


1)      Simply tear the oyster mushrooms to desired lengths and prepare the onions and carrots by dicing them.

2)      Stir fry the onions, carrots, and oyster mushrooms with ample cooking oil and add to it, the soy sauce, sugar, and salt to taste.  Finish off the flavor with sesame oil.

ojinguh bokkeum

Bottom of Form

Spicy squid stir-fry dish. 16 oz of squid is 1 pound.



oz squid


spring onion


green chili pepper


tbsp toasted sesame oil


tbsp olive oil


tsp sesame seed


medium onion


medium red pepper


cup cucumber


tbsp soy sauce


tbsp oyster sauce


tsp rice wine


tbsp red chili paste


tsp sugar


garlic cloves


tsp black pepper


oz ginger


tsp sesame seeds


  1. Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
  2. Slit the squid body from the triangle (where the “wings” and body meet) to the head cavity, open and flatten.
  3. Cut into 1/4 inch wide strips from the “head” to the “tail”.
  4. Cut the strips into about 2 inch sections.
  5. Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
  6. Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
  7. Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
  8. Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
  9. Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
  10. Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
  11. Wash and thin slice mushrooms.
  12. Separate broccoli florets and wash in cold water.
  13. Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
  14. (Broccoli and carrot, stir fry about 40 seconds if used)
  15. (Onion slices, stir fry 30 seconds if used)
  16. Squid, green onion, (and cabbage if used), stir fry 30 seconds.
  17. Sauce and pepper, stir fry 2 minutes.
  18. Remove from heat and add sesame oil, toss and serve garnished with sesame seed.