잡채 - JapChae

Main Ingredients:
- 1 Handful (4.6 oz) Cellophane Noodles - 1 Cup Beef
- 1/3 Carrot
- 1/2 Onion
- 3 oz Spinach
- 3 Dried Shiitake Mushrooms 
- 1/3Sweet Pepper (Optional) - 2 Eggs (Optional)
- Olive Oil
- Salt & Black Pepper
Beef Ingredients:
- 1/2 Tbsp Soy Sauce
- 1/2Tbsp Cooking Wine
- 1 tsp minced Garlic- 1&1/2 tsp Sugar
- A pinch of Black Pepper
Mushroom Ingredients:
- 1&1/2 tsp Soy Sauce
- 1/2 tsp Sugar
- 1/4 tsp Minced garlic 

Spinach Ingredients:
- 1 tsp Soy Sauce - " tsp Sugar
Noodles Ingredients:
- 2 Tbsp Soy Sauce 
- 1/2Tbsp Sugar
- 2 Tbsp Olive Oil
Seasoning Ingredients:
- 1&1/2Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Sugar
- 1 tsp Sesame Seeds 
- 1/8 tsp Black Pepper 

Directions:
1. Cut the beef thinly and add all the ingredients for the beef. Set it aside for at least 30 minutes.
2. Soak shiitake mushrooms in the water for 3 hours. Squeeze out the water. Remove the stems and then slice the mushrooms thinly. In a bowl, mix all the ingredients for the mushrooms. Set it aside.
3. Add spinach in boiling water with some salt to keep the color green. Boil for about 30 seconds, and then rinse in cold water. Squeeze out the water.
4. Mix the boiled spinach, 1 tsp of soy sauce, and " tsp of sugar. Set it aside.
5. Cut the onion thinly. Julienne the carrot thinly. Slice the sweet pepper thinly.
6. In a lightly oiled pan, fry the onion for 20 seconds on high. Add a little bit of salt.

7. Fry the sweet pepper and carrot for 10 seconds with a little salt.
8. Separate the egg yokes and egg whites, and add 1 pinch of salt for each one. Fry it. Then, slice them thinly.
9. Fry the marinated mushrooms and beef until they are completely cooked.
10. In boiling water, add the noodles and boil for 11 minutes. Drain the water.
11. In a nonstick pan, add the noodles and the other ingredients for the noodles. Fry for 2 minutes until the noodles are evenly colored by the soy sauce. Cool the noodles.
12. In a large bowl, mix all of the noodles, vegetables, and meat.
13. Add the ingredients for the seasoning. Mix all of the ingredients well.
14. For better color and taste, add the fried eggs at the end. Stir gently

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떡볶이 - TteokBboKi

Jiyeon (T-ara) 

Main Ingredients:
 2 Cups Sticky Rice Cake Sticks (15 Cakes) - 2 Fried Fish Cakes, 2 or 3 Handfuls of Cabbage
, 1/2 Onion,1/2 Carrot, 1 Green Onion
Broth Ingredients:
 2&1/2 Cups Water, 6 Pieces Kelp (1*2 inch), 1 Pack of Dried Anchovies (Optional)
Sauce Ingredients:
 3 Tbsp Red Pepper Paste, 1 Tbsp Red Pepper Powder - 2 Tbsp Corn Syrup, 1/2 Tbsp Sugar, 1 Tbsp Soy Sauce
 ,1/2 Tbsp Minced Garlic, Sesame Seeds to Garnish

Directions:
1. Cut the onion and cabbage into quarter inch pieces. Cut the carrot diagonally. Cut the green onion into half inch pieces
2. Boil all of the ingredients for the broth together for about 10 minutes. Then, remove the kelp, fish cakes, and anchovies from the broth. Save the fish cakes for later.
3. In the broth, add all of the ingredients for the sauce. Cook for 5 minutes.
4. Cut the cooked fish cakes and the rice cakes into 2 inch pieces.
5. Add the rice cakes, carrot, onion, and cabbage into the broth. Cook it until the rice cakes become soft.
6. Add the fish cakes and cook for 1 more minute. Add the green onion and cook for another minute. Then turn off the heat.
7. Sprinkle some sesame seeds on top to serve.

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김치볶음밥 - Kimchi Fried Rice

Ingredients: 1 Cup Kimchi, 2 or 3 tsp Sugar, 1/2tsp Salt, 2 Tbsp Kimchi Liquid,1/2tsp Sesame Oil, 2 Eggs, Sesame Seeds to Garnish, 2 Bowls of Cooked Rice

Directions:
1. Cut 1 cup of kimchi to bite sized pieces. Add some oil in a pan and fry the kimchi.
2. Add 2 or 3 tsp of sugar depending on taste. Fry for about 5 minutes.
3. Add 2 bowls of rice, fry, and add the salt.
4. Add 2 Tbsp of kimchi liquid and fry 10 more minutes.
5. When the rice gets enough kimchi flavor, add the sesame oil. Then fry 2 more minutes.
6. Fry eggs separately, adding salt to taste.
7. Place the fried eggs on a plate, and put the rice on top of the eggs.

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김치찌게 - Tuna Kimchi Soup

Kara

Main Ingredients:
 1&1/2Cups Kimchi, 2 Cups Water, 1 Cup Tuna (Tuna Packed in Oil), 1/2Tofu, 1/4 Onion, 1 Green Onion
, 1/2 Green Chilly Pepper, 1/2Red Chilly Pepper

Directions:
1. Cut the well fermented kimchi into 1 inch pieces. Cut the tofu and onion into " inch pieces. Cut 1 green onion and chilly peppers into 1 inch pieces. Prepare 1 cup of tuna.
2. In a pan, add the kimchi and 2 cups of water. Boil it on high.
3. Once the soup starts to boil, add the tuna and onion.
4. Then add the kimchi broth, red pepper powder, minced garlic, and salt. (Adjust the amount of salt depending on the saltiness of your kimchi.)
5. Cover the lid, and cook for 15 to 20 minutes, or until the kimchi is cooked.
6. After that, add the tofu, green onion, and chilly peppers. Cook for 5 more minutes and turn off the heat.

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Girl's Day Minah & chicken ginseng soup

Ingredients:

1 spring chicken, 5 pieces of garlic,1 pieces of ginger, half of onion, 1 large scallion,3 jujubes, 2 undried ginseng, 3 chestnuts, some sticky rice, salt and black pepper.

Directions:

1.You take out the chicken's internal organs than you clean the chicken.
2.After, you clean the inside of the chicken, you put the garlic and the sticky rice than either with wooded stick or a thread,sew the body back.
3.Put no.2 chicken in the pot with the water just over the chicken than boil it.
4.When the water starts boiling, put the chestunts, ginger onion, scallion and the ginseng
than boiled for about 30 minutes.
5. Put the jujube and boil it for 10 more minutes.6. Put some salt for seasoning than before you eat, put some blackpepper and you have "SAMM-GAE-TANG(삼계탕)."

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KimBap

Main Ingredients:
 10 Sheets Dried Seaweed - 5 Crab Sticks, 10 Pieces Ham, 1 Seedless Cucumber, 10 Pieces Pickled Radish (DanMuJi) ,5 Eggs, 7 or 8 Bowls of Cooked Rice 
 

Rice Ingredients:
 1 tsp Salt, 1&1/2 Tbsp Sesame Oil, 1&1/2Tbsp Olive Oil, 1/2Tbsp Sesame Seeds

Directions:
1. Cut the cucumber, pickled radish, ham, and crab sticks to the same length and size.
2. Sprinkle 1" tsp of sea salt on the cucumber. After 5 minutes, rinse it once, wiping the water off with a towel.
3. Mix 5 eggs and 5 pinches of salt. Fry it as a flat egg. Cut the egg into half inch pieces.
4. In a large bowl, gently mix the cooked rice, two oils, salt, and sesame seeds.
5. Spread some rice on " of the seaweed sheet. Place the pickled radish, crab stick, cucumber, ham, and egg on top of the rice.
6. Roll the seaweed sheet tightly. Put some rice on the end of the seaweed sheet to help seal it shut. Roll the kimbap with the bamboo mat. Squeeze it hard.
7. Put some sesame oil on the surface of the kimbap. Cut the kimbap into half inch pieces.

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오뎅(Odeng) - Fried Fish Cake

Jiyeon (T-ara)

Jiyeon (T-ara) 

Ingredients:

 5 Pieces Square Fried Fish Cake - 5 Bamboo Skewer Sticks, 1 Cup Korean Radish, 6 (1*2 inch) Kelp, 2 Green Onions, 1 Hot Red Pepper (Optional), 6 Cups Water, 2 Tbsp Soup Soy Sauce, 1/8 tsp Sea Salt 

Directions:

1. Cut the radish into about 1"%2%" inch pieces. Cut one green onion into 2 inch pieces and the other one into " inch pieces. Cut the hot pepper thinly.

2. Fold the square fried fish cake twice. Put the fried fish cake on the skewer stick as in the picture. (Check aeriskitchen.com)

3. In a big pan, add 6 cups of water, the radish, kelp, 2 inch length green onions, and 2 or 3 pieces of hot peppers.

4. Once it starts to boil, cook for 5 minutes on high. Then discard the kelp and green onions.

5. Add the skewered fried fish cakes in the pan. Add the soy sauce and sea salt. Reduce the heat to medium-high, and cook for 10 more minutes.

6. Add the 1/2 inch pieces of green onion. Cook for 2 minutes, and turn off the heat.

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