Mindy Kim - Recipe Book

4. Ingredients:
 1 package Active Dry yeast 2-1/4 teaspoons
 1/3 cup warm water
 2 tablespoons sugar
 1 tablespoon canola or corn oil
 1/2 cup warm milk
 1/2 cup warm kabocha or pumpkin puree either
fresh or canned
 1-3/4 cups all purpose flour
 3/4 cup glutinous rice powder aka sweet rice
 1 teaspoon salt
 canola or corn oil for pan frying
Filling:
 1/4 cup sugar
 1/4 cup brown sugar
 1 teaspoon cinnamon powder
 3 tablespoons of assorted nuts:
peanuts, walnuts, almonds, pine nuts,
etc., finely chopped
 1/2 teaspoon vanilla extract
Find out more:
koreanbapsang.com/hobak-hotteok-sweet-stuffed-pumpkin

5. 1. Warm a large bowl by rinsing it with warm water. Add 1/3 cup of warm water to the
bowl. Stir in the sugar, oil, and yeast. Let it sit for about 10 minutes until the yeast has
bubbled up.
2. Sift the flour, glutinous rice powder, and salt together. Add the milk, pumpkin and
flour mix to the yeast water. Knead until everything is well incorporated. The dough
will be a little sticky.
3. Cover with plastic wrap. Let it rise until doubled, about an hour.
4. Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
5. Bring the dough down by reshaping into a round. Let it sit for another 20 - 30 minutes
until doubled again.
6. Start heating a pan with a couple of tablespoons of oil over medium heat. Lightly oil
your hands. Tear a big enough piece to make an about 2 to 2-1/2-inch ball. Flatten
into a thick disk, creating a shallow well in the middle. Add a tablespoon of the filling
and lightly press it down with the spoon.
7. Carefully gather the edges together, pinching to seal.
(This might take some practice.)
8. Put the sealed side down on the pan, flattening a little by pressing it down with an
oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few
seconds to flatten. Cook until both sides are golden brown. Repeat the process with
the remaining dough.

6. Ingredients:
 1 package dumpling skins/wrappers (about 40
pieces)
For the Dipping Sauce:
 1 tablespoon soy sauce
 1 teaspoon vinegar
 1 tablespoon water
 1/2 teaspoon sugar
 pinch of black pepper
 pinch of red pepper flakes gochugaru
For the Filling:
 8 ounces zucchini finely chopped
 10 ounces green cabbage finely chopped
 1/2 medium onion finely chopped
For the Filling, Continued:
 4 ounces fresh mushrooms finely
chopped (shiitaki preferably)
 2 scallions finely chopped
 1/2 pound ground pork or other meat if
preferred
 1/4 pound ground beef
 1 tablespoon minced garlic
 1 to 2 teaspoons finely minced
ginger or juiced
 1 tablespoon soy sauce
 1 tablespoon sesame oil
 1 egg
 1/4 teaspoon salt to season the filling
and more for salting vegetables
 1/8 teaspoon pepper
Find out more:
koreanbapsang.com/mandu-korean-dumplings_20

7. 1. Finely chop zucchini and cabbage.
2. In two separate bowls, generously sprinkle salt over the chopped zucchini and
cabbage and set aside (for at least 15 minutes) while preparing other ingredients.
(This process will draw out water, soften the texture, and add flavor.) Squeeze out as
much water as possible from the salted zucchini and cabbage by hand. Transfer to a
large mixing bowl.
3. Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients
well with your hand.
4. Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the
wrapper with water and seal tightly (pushing the air out with your fingers) into a
half-moon shape. Repeat this process until all the filling/wrappers are used.
Gun Mandu (Pan Fried): Heat the pan with 2 tablespoons of vegetable oil over medium
high heat. Add the dumplings, making sure they aren’t touching each other. Fry for 1 – 2
minutes, until the bottoms are golden brown. Add 1/3 cup of water to the pan, and cover
immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. Or
cook 2 - 3 minutes on each side over medium heat until golden brown without adding
water. If the dumplings are frozen, cook a little longer.
Tuigin mandu (deep-fried dumplings): Heat a deep fryer or skillet with about 2-3 inches of
canola or vegetable oil over medium-high heat to 350°F. Fry the dumplings for 2-3 minutes
until golden brown.
Jjin mandu (steamed): Steam the dumplings for about 10 minutes in a steamer (12 minutes
if frozen). Make sure to line the steamer with a wet cheesecloth or cabbage leaves to
prevent the mandu from sticking.
Mul mandu (boiled): Bring a pot of water to a boil. Add mandu (stirring gently so they
don’t stick to the bottom of the pot) a few at a time, and cook until all of them come up
to the surface. Continue to cook for another minute or two.

8. Ingredients:
 1 pound thin garaetteok/tteokbokki tteok about
2-inch long pieces (Korean rice cakes)
 1 tablespoon soy sauce
 1 teaspoon sesame oil
 4 ounces lean beef sirloin, eye round or rib eye
 3 or 4 shiitake mushrooms fresh or soaked if dried
 1/2 medium zucchini about 4 ounces
 1 medium carrot cut into thin, 2-inch strips
 1/2 medium sweet onion thinly sliced
 1 to 2 scallions cut into 2-inch lengths
 salt
 vegetable or canola oil
Sauce:
 2 tablespoons soy sauce
 2 teaspoons rice wine or mirin
 1 tablespoon sugar
 2 teaspoons sesame oil
 1 teaspoon sesame seeds
 2 teaspoons minced garlic
 pinch pepper
 Optional garnish: ginkgo nuts or pine
nuts
Find out more:
koreanbapsang.com/gungjung-tteokbokki-and-lunar-new-year
1. Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small
sizes (about 2-inch long and 1-inch wide). If you want to use this recipe for outdoor
grilling, cut the chicken into larger pieces and marinate longer. Double (or triple) the
recipe as needed.
2. Mix the marinade ingredients in a bowl until the sugar has dissolved.
3. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the
refrigerator.
4. Preheat a skillet over medium high heat. Add the chicken pieces, reserving the
marinade. Cook until cooked through and slightly caramelized, about 2 minutes
each side. (The sugar and honey in the marinade will burn easily, so watch it carefully
and add the reserved marinade by tablespoon when the pan gets dry. You can
slightly reduce the heat to avoid burning, if needed.)

9. Ingredients:
 1 pound boneless chicken thigh and/or breast.
Marinade:
 3 tablespoons soy sauce
 1 tablespoon lemon juice
 1 tablespoon brown sugar Use regular sugar if
unavailable
 1 tablespoon honey or 1-1/3 more tablespoons
brown sugar
 1 tablespoon rice wine (or mirin or white wine)
 1 tablespoon minced garlic
 1 teaspoon grated ginger
 1 tablespoon sesame oil
 pinch black pepper
 1/2 teaspoon sesame seeds
Prep Time: 10 min.
Cook Time: 5 min.
Resting Time: 30 min.
Find out more:
koreanbapsang.com/dak-bulgogi-korean-bbq-chicken
1. Bring water to a boil in a medium size pot. Add the rice cake pieces. Boil until all the
pieces float to the top. The time required will vary depending on the condition of rice
cakes. The rice cakes will be very soft when cooked, but they will become harder as
they cool. Drain them out with a sieve. Do not rinse. Mix with a tablespoon of soy
sauce and 1 teaspoon of sesame oil. Set aside.
2. Mix the sauce ingredients well and set aside. Thinly slice the beef into about 2-inch
long strips. Cut stems off the mushrooms and slice into thin strips. Place the beef and
mushrooms in a bowl, and mix in a tablespoon of the prepared sauce. Marinate
while preparing the other ingredients.
3. Cut the zucchini in half lengthwise and then thinly slice crosswise and slightly diago-
nally to make the cuts longer. Generously sprinkle salt over zucchini slices, and set
aside for 10 - 15 minutes. Squeeze out excess liquid from the zucchini by hand. In a
lightly heated and oiled skillet, stir fry the onion, carrot, and zucchini over medium
high heat, about 2 minutes. Add the scallion at the end (not in the photo). Transfer to
a bowl.
4. In the same skillet, cook the beef and mushrooms over medium high heat until the
meat is cooked through, 1 to 2 minutes. Reduce the heat to medium low. Add the
rice cakes and stir fry for another minute or two. Turn the heat off.
5. Add the rice cakes to the bowl with the vegetables, along with the optional ginkgo
or pine nuts, and the remaining sauce. Toss well to combine everything well. Adjust
the seasoning with additional soy sauce or sugar as necessary. Serve warm.

10. Equipment:
 medium size non-stick pan (9 to 10-inch)
Ingredients:
 3 large eggs You can use 5 or more eggs for
thicker rolls
 1 or 1.5 tablespoons finely chopped scallion
 1 or 1.5 tablespoons finely chopped carrot
 Salt to taste
 Pinch black pepper
 vegetable oil for frying
Prep Time: 10 min.
Cook Time: 5 min.
Find out more:
koreanbapsang.com/gyeran-mari-korean-rolled-omelette
1. Finely chop the scallion and carrot.
2. Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair of chopsticks until
the yolks and whites are blended well with no visible strings of whites. Stir in salt and
pepper.
3. Stir in the chopped vegetables.
4. Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil
evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot
when you place your hand 2 to 3 inches above the bottom of the pan.
5. Add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan. Let it cook
until the top begins to set but is still wet.
6. Using a spatula, lift one end of the egg (about 1-1/2 inches) and fold it over to the
other side. Reduce the heat or raise the pan away from the heat for a little while if
the bottom is browning.
7. Lift the folded part and fold it again. Pull the egg to the rolled side, making room on
the round end for more egg mixture. Add 1/2 of the remaining egg and spread to
cover the open space.
8. When the egg addition is set, lift the folded part and fold it again. Pull the egg to the
rolled side and repeat the process with the remaining egg to make an about 2-inch
egg log.
9. Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even
pieces (3/4 to 1-inch thick).