1. Korean Chicken Soup
  2. Kim Chee Poke In A Rice Paper Taco
  3. Bulgogi
  4. Chi Won Blough's Bulgogi
  5. Stir Fry Beef With Peppers
  6. Bindaetuk
  7. Korean Sesame & Ginger Marinade
  8. Chap Jae
  9. Mom's Kim Chee (Made With Nappa Cabbage)
  10. Sook Choo Na Mool
  11. Kochujang Sauce
  12. Korean Grilled Beef
  13. Korean Style Grilled Chicken
  14. Korean Barbequed Short Ribs
  15. Meat Sauce for Vegetables (Korean Chang)
  16. Da Shima Twigim (Korean Fried Kelp)

    -Begin Recipe Export- QBook version 1.00.14 Title: Korean Chicken Soup Keywords: Soups, Korean KOREAN CHICKEN SOUP =================== (Yield: 6 servings) 1 ts Sesame seeds 8 c Chicken broth (preferably homemade) 2 tb Garlic, finely chopped 2 tb Ginger, finely grated 1/2 c Rice 1 tb Soy sauce 1 ts Toasted sesame oil 1 ts To 2 ts hot chile paste 1 c Shredded cooked chicken 2 Scallions, finely chopped In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside. In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds. Eating Well February 1995 From: Diane Lazarus -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Kim Chee Poke In A Rice Paper Taco With Avocado Sauce Keywords: Side Dish, Korean, Kim Chee KIM CHEE POKE IN A RICE PAPER TACO WITH AVOCADO SAUCE ===================================================== Recipe By: The County Fair Cookbook - ISBN 0-7868-6014-6 (Serving Size: 6) -----FOR THE KIM CHEE----- 1/4 C Hawaiian Salt 8 C Water 2 Lb Won Bok Cabbage (Napa) -- roughly cut 4 1/2 Tsp Chili Paste 4 1/2 Tsp Fresh Garlic -- minced 1 1/3 C Oyster Sauce 1 C Carrots -- finely julienned 2 Tsp Raw Sugar 1/3 C Scallions -- roughly cut 1/4 C Fresh Chives -- roughly cut 2 Tbsp Shrimp Sauce 2 Tsp Fresh Ginger -- grated -----FOR THE POKE----- 2 C Kim Chee -- (above) 12 Oz Raw Ahi (Yellowfin Tuna); chopped large 1 Med Maui Onion; diced 1/3 C Shoyu (Soy Sauce) 1 Tbsp Sesame Oil X Oil -- for deep frying 6 Sheets Rice Paper -----FOR THE AVOCADO SAUCE----- 2 Avocados, Haas, Ripe, Dark-Skinned; peeled and sliced 3/4 C Chicken Stock 1/2 C Sour Cream 2 Tbsp Lemon Juice 1 Tbsp Cilantro -- chopped X Salt And White Pepper -- to taste 1. Make the kim chee by adding the salt to water. Add the won bok and soak for 2 hours. Drain the mixture and add the remaining kim chee ingredients. Let stand for 2 hrs. 2. To make the poke: Chop 2 cups of kim chee into fine pieces and mix with ahi, onion, shoyu and sesame oil. 3. Make the 'taco' shells. Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.Toss in a rice paper sheet. Use a large metal whisk push the sheet down in the oil. The rice paper will form itself into a taco shell around the whisk. Fry 45 to 60 secs.; the rice paper should be translucent and bubbled. Remove and drain. Proceed with the rest of the rice paper. 4. Make the avocado sauce by combining all the ingredients and whirl in a blender or processor until smooth. (To keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce until needed.) 5. Fill the shells with the kim chee mixture and serve with avocado sauce. From the MAUI COUNTY FAIR of Kahului, Maui, Hawaii. Fair dates: Oct, the weekend before Columbus Day, for 4 days. from Dan Klepach -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Bulgogi (Korean) Keywords: Beef, Korean BULGOGI (KOREAN) ================ (Yield: 6 servings) 2 lb Beef sirloin, lean 4 T Light soy sauce 2 T ;water 2 T Scallion; minced 1 Garlic clove; minced 3 T Soy sauce, dark 1 T Sesame oil 1 ts Black bean paste 2 T Shao xing 1 T Sugar 1/4 ts Cayenne pepper 1/2 ts Ginger; freshly grated 1 1/2 ts Sugar 1 T Sesame seed, toasted* 1 T Oil -----------BULGOGI SAUCE---------------------------- X Tabasco; to taste X Salt; to taste 1 Garlic clove; crushed 1 ts Sesame seed, toasted* 1 ts Scallion; minced 1 T Oil * TOASTED SESAME SEED: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle. DIRECTIONS: Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice. NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce. From: sam Waring -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Chi Won Blough's Bulgogi Keywords: Meats, Beef, Korean CHI WON BLOUGH'S BULGOGI ======================== Speaking of butting in, here I am with one that is authentic but may be very unlike what you're looking for. I have not tried this one, but the author is trustworthy and Korean. I imagine you have to use a very tender cut of meat (top round, maybe, or something even more expensive) to do it this way, or else add a teaspoon of tenderizer to the mix: ................................................................. Hello, my name is Chi Won, I am Rick's wife at Lightning Strikes. Rick suggested that I get involved with some of the LinkUSA conferences.... I have decided to give you my recipe for Bulgogi.... A Korean dish made with strips of beef and cooked in a soy sauce and other ingredients. So here it is: .................................................................. 3 pounds of roast beef sliced.... 1/2 cup of soy sauce 1 tablespoon of sesame oil 1 tablespoon of sesame seed 1 tablespoon of garlic powder 1/2 teaspoon of ginger powder 3 tablespoons of granulated sugar, brown sugar, or honey (either one of the three) 5 green onions sliced (stems and all) First slice the Roast Beef (in raw form) 1/8th of an inch thick. Once sliced then cut into little bite size chunks... Next place all the ingredients above in a large bowl and mix with large utensil until sugar is disolved. Add a 1/2 a cup of water to your mix, stir and let set for at least 3 hours or overnight.... This will give the meat a chance to soak in the juices. Last but not least, place your batch of Bulgogi in a pot and cook it at a medium temperature. Do not use any kind of oil in your pot. The ingredients you mixed above will do just fine.... If you would like your mix a little sweeter, add a little more sugar... If you prefer a saltier taste add some more soy sauce.... Eat up and enjoy, let me know if you liked it.... If you do, I will throw some more of my country dishes up for review.... *** Chi Won *** Origin: Chi Won Blough From: MICHAEL LOO -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Stir Fry Beef With Peppers (Korean) Keywords: Meats, Beef, Korean Hi all, I have a quickie comment then I'll post the recipe. As some of you may have noticed some people spell Korean Barbecue Beef Bulgogi and some Pulgogi. Both spellings are both right and wrong. I live in Pusan but it's sometimes seen on maps and spelled as Busan. The reason is Hangul- the Korean language- does not have a hard p sound or a b sound but something in the middle. They also do not have a hard f sound(as in fat) so fat sounds like pphhat(sort of) anyway, to stay on topic here is a great recipe for chile pepper fans. STIR FRY BEEF WITH PEPPERS ========================== 1/2 lb beef tenderloin 1 tbsp rice wine 2 tsp soy sauce 1/2 tsp salt 1 tsp sugar 1 tbs cornstarch 3 ounces korean green peppers 3 red peppers 3 cloves garlic 1 tbs oil 1 tsp salt 1/2 tsp sugar Cut the beef into thin strips and season witht the rice wine, sugar, soy sauce, salt and cornstarch. let it stand for 10 minutes. cut the green peppers into thin strips and soak them in water to remove some of the heat. slice the garlic into flat pieces. stir fry the green pepper and red pepper strips lightly with the salt and sugar in an oiled pan. stir fry the garlic and seasoned beef in lightly oiled pan. add the peppers and stir fry again. Note: Any small hot green pepper can be used instead of Korean peppers. From: REBECCA KISSEL -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Bindaetuk Keywords: Breads, Korean BINDAETUK ========= (Yield: 8 pancakes) 2 tb Glutinous rice 1 c Whole mung beans 1 c Mung-bean sprouts 2 Scallions; thinly sliced 1/3 c Green pepper, chopped 1/3 c Finely chopped onion 1/4 ts Baking soda 2 ts Sesame oil 1 tb Sesame seeds -- toasted & lightly crushed 2 ts Japanese soy sauce 1 ts Salt 3/4 c Vegetable oil (about) -----------DIPPING SAUCE---------------------------- 4 tb Japanese soy sauce 2 1/2 tb Rice vinegar 1 ts Sugar 1 tb Minced scallion 1 Garlic clove -- peeled and mashed Wash and drain rice. Pick over mung beans; wash and drain. Place rice and beans in a bowl and cover wtih 5 cups of water. Let soak for 10 hours. Remove skins from beans by rubbing between your hands. Drain off floating skins now and then, replacing water with fresh water, until most all of the skins are removed and drained away. Drain off remaining water and blend rice and beans in a food processor until it becomes a thick paste. With machine running, gradually add 3/4 cup water to mixture; blend in thoroughly. Blanch bean sprouts in boiling water for 2 minutes; drain. Squeeze out as much moisture as possible, then stir sprouts into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce and salt. Mix well. Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked. Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3 cup of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter. Turn pancake after 2-3 minutes and cook another 2-3 minutes on the other side. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about 1/2 to 3/4 teaspoon for each pancake was plenty, but your mileage may vary. DIPPING SAUCE: Mix together all ingredients and serve with hot Bindaetuk. Adapted by Karen Mintzias, from a recipe in: Madhur Jaffrey's "World-of-the-East Vegetarian Cooking" From: karen Mintzias -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Korean Sesame and Ginger Marinade Keywords: Condiments, Marinades KOREAN SESAME AND GINGER MARINADE ================================= (Yield: 1 servings) 4 lg Cloves garlic, crushed 2 ts Grated fresh ginger root 2 tb Sugar 2 tb Peanut oil 2 Scallions, chopped 1/2 ts Crushed, dried hot red peppers 2 tb Toasted white sesame seeds 6 tb Soy sauce From "Cooking with Fire & Smoke" by Phillip Stephen Schulz Simon & Schuster, 1986 KOREAN SESAME AND GINGER MARINADE For beef, lamb, and pork. Combine all ingredients in a bowl. Makes about 1-1/4 cups. -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Chap Jae (Korean) Keywords: Meats, Beef, Korean CHAP JAE (KOREAN) ================= Question: Anybody have a good recipe for the Korean dish Chap Jae? It's made of cellophane noodles and a mixture of beef and vegetables. Thanks in advance! Answer: Here's one! 1/2 lb. finely ground beef or pork 1/2 lb. cellophane noodles 1/2 bunch spinach (about 1 1/2 cup when cooked 10 mushrooms, fresh or dried 1/2-1 onion chopped 1-2 carrots, shredded or finely slivered 1 tablespoon sesame seed 2 tablespoons sesame oil 1/4 cup soy sauce 2-4 tablespoons sugar 1/2 teaspoon MSG 2 cloves garlic, crushed & finely chopped X Salt and pepper to taste X Cooking oil 1. Fry meat in small amount of cooking oil until done and set aside. 2. Cook noodles in boiling water, test for tenderness. They should be soft but firm. Rinse noodles in cold water when done. 3. Cut noodles to 3 or 4 inch lengths. 4. Cook spinach in boiling water, drain, rinse in cold water and drain again. Cut into bite size pieces and set aside. 5. If dried mushrooms are used, wash well and soak in warm water for 15 minutes. If fresh, wash well. 6. Chop mushrooms into small pieces. 7. Over medium heat in wok or frypan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender. 8. Add meat, noodles, spinach and more oil if needed to prevent sticking. 9. Stir and cook, adding sesame seeds, sesame oil,soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste. 10. Heat just long enough to heat ingredients and blend flavors. Makes amout 6 servings. From: -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Mom's Kim Chee (made With Nappa Cabbage) Keywords: Condiment, Side Dish, Cabbage, Korean, Kim Chee MOM'S KIM CHEE (MADE WITH NAPPA CABBAGE) ======================================== Kim Chee is a pickled salad/condiment type food served at virtually every Korean meal. It is often compared to saurkraut. It can be made not only with nappa cabbage, but with types of raddishes, greens, or cucumbers. It is salty, (spicy) hot, temperately cold, garlicy and tangy. Here is a short cut version. My mom usually makes a bushel at a time. If you are new to kim chee, I doubt you would want to deal with that much on the first try. It is a short cut version for a second reason which has to do with how the pepper paste/sauce is added to the cabbage. In the long version, not given, the pepper mixture is layered between whole leaves of quarted cabbage pieces. In this version the mixture is tossed like a salad instead. The seasonings are the same. THERE ARE THREE MAJOR STEPS TO MAKING KIM CHEE: 1. Salting the cabbage 2. Making the pepper paste/sauce. 3. Combining the pepper with the cabbage and putting it into jars. YOU WILL NEED: 1/2-1 c pickling salt 1 ea Head Nappa Cabbage 1 ea daikon raddish (one third to one half the size of the cabbage) 1 ea head of garlic, minced 1-2 Tb ginger, minced 2-8 Tb Korean red pepper flakes, or fresh hot red pepper to taste, or a combination. 2 ea green onions, julienned 1 tb sugar X A new pair of latex gloves are handy for handling hot pepper mixture. X A large bowl for soaking the cabbage in brine solution. X Large glass containers to put the finished kim chee into. X Especially handy for large batches is a food processor and/or a contraption for shredding vegetables into julienne strips. DIRECTIONS: First, the cabbage must be salted in brine solution. Cut the cabbage in half lengthwise. Then cut a second time lengthwise to form quarter cabbage chunks. Mix the salt with enough water to cover all the cabbage in a large bowl. Soak the cabbage in the brine solution, making sure that all parts are submerged. If they are not, you can restack the cabbage half way through the soaking process, moving bottom chunks to the top, and vice versa. Leave the cabbage for 2-4 hours. At the end of this time, the cabbage should be wilted, supple, limp and salty in taste. (optional: A trick from my grandmother is to lightly salt each stalk of each leaf which is much thicker than the leafy part in order that the leafy part and stalk are evenly seasoned. So to do this you must rub pickling salt sparsely on each of the stalks. This is done midway through the soaking when the leaves are manageable wilted. ) Reserve some of the brine solution. Rinse the cabbage and then cut into bite size pieces about an inch and a half long and drain the cabbage. Discard the centre core. In the mean time, prepare the daikon raddish and the pepper sauce/paste. The daikon must either be shredded into julienne strips. Add to the daikon: red pepper flakes, red pepper, minced garlic, minced ginger, julienned green onion, salt to taste (1 Tbsp) and sugar, then toss. If you are using your hands, beware of the the hot pepper. This is where gloves come in handy. Finally, thoroughly mix the pepper mixture with the cabbage by tossing. Then check for salt and red pepper and seasoning in general and adjust if necessary. Then pack into glass jars. The mixture should have a liquid sauce in the jar and more will form as it sits. It is important that the mixture is in a sauce. Should you need to add more liquid, take some reserved brine and rinse the final mixing bowl and add to bottles so that all the cabbage pieces are just submerged in liquid. You can keep a bottle outside for a day to help it ripen more quickly, otherwise store in the refrigerator, tightly capped. The taste changes as it ripens. It is initially like a salad and then ferments to taste more sour. Kim chee compliments meals served with rice. It is a Korean staple. It is also good fried with butter or sesame oil, or stir fried with pork and tofu. From: (June Kwak) -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Sook Choo Na Mool Keywords: Harned 1994, Herb/spice, Korean, Salads, Vegetables SOOK CHOO NA MOOL ================= (Yield: 6 servings) 1/4 c Salad oil 2 tb Each vinegar and soy sauce 1/2 ts Each salt and pepper 1/4 c Scallions; finely chopped 1/4 c Pimiento; thinly sliced 2 tb Sesame seeds; ground 1 Garlic clove; minced 2 c Bean sprouts In a small bowl, thoroughly blend together the oil, vinegar, soy sauce, salt, pepper, scallions, pimiento, sesame seeds and garlic. Place bean sprouts in a large wooden salad bowl. Pour the dressing over the bean sprouts; toss gently. Chill thoroughly for approximately one hour. Serve on individual chilled salad plates. From _Around the World in a Salad Bowl_ by Victor Bennett. New York: Collier Books, 1961. Pg. 17. Library of Congress Catalog Card Number 60-16575. Electronic format by Cathy Harned. -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Kochujang Sauce Keywords: Sauces, Dips, Marinades, Pastes, Korean KOCHUJANG SAUCE =============== Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder,and glutinous rice flour. It keeps forever in the refrigerator. Some brands are hotter than others. The following can be used as a dip for vegetables, a flavoring for soups and stirfrys, or a marinade for barbequed or grilled tofu or tempeh. It's a bit sweet, so decrease the sugar if desired. The recipe multiplies well. INGREDIENTS: 2 T. kochujang 2 small garlic cloves, peeled and pressed or grated finely 1 T. rice or cider vinegar 1 T. soy sauce 1 t. sesame oil 2 t. toasted sesame seeds 2 scallions (green onions), shredded finely on the diagonal 2 t. sugar or other sweetener Mix all ingredients well. Keeps a long time in the refrigerator. From: Flavours of Korea, by Marc and Kim Millon (London: Andre Deutsch Ltd., 1991) From: (Danila Oder) -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Korean Grilled Beef Keywords: Main, Dish, Meats, Beef KOREAN GRILLED BEEF =================== (Yield: 1 servings) 3 ea Green onions, finely chopped 4 ea Garlic cloves, crushed 5 tb Soy sauce 2 tb Sesame oil 1 tb Sesame seeds 1/4 c Sugar 2 tb Sherry or mirin (rice wine) 1/8 ts Black pepper Slice the steak diagonally against the grain into very thin strips. Score each piece lightly. (This prevents meat from curling as it is grilling). Combine remaining ingredients in bowl, mix well, then add meat. Allow to marinate for several hours or overnight. To prevent overcooking, grill meat just until it turns color, then remove from heat. Remember, all meat continue to cook even when taken off heat. Serve with rice. -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Korean Style Grilled Chicken Keywords: B, B, Q, Grilled, Poultry, Korean KOREAN STYLE GRILLED CHICKEN ============================ (Yield: 1 servings) 1/4 c Sesame seeds 1/4 c Corn oil 1/4 c Soy Sauce 1/4 c Dark Corn Syrup (Karo) 1 ea Small onion, sliced 1 ea Clove garlic, crushed 1/4 ts Pepper 1/4 ts Ginger, ground 1 ea Broiler-Fryer Chicken (cut -into pieces) In a shallow baking dish stri together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours. Grill over low coals, turning and basting frequently, about 50 minutes. Source: Best Barbecue Recipes by Mildred Fischer -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Korean Barbequed Short Ribs Keywords: Grilled, Beef KOREAN BARBEQUED SHORT RIBS =========================== (Yield: 1 servings) 5 lb Beef short ribs, 2 1/2" long -----------MARINADE------------------------- 1 tb Sesame seeds 1 c Soy sauce 2 tb Mirin (sweet rice wine) or -sherry 3 tb Sugar 2 ts Fresh ginger, finely minced 4 ea Garlic cloves, crushed 2 tb Dried red pepper, chopped Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to mreinade. Place ribs in a large plastic bag. Combine marinade ingredients and pour over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade. Grill ribs over hot mesquite 15 to 20 minutes, turning and basting just before removing from the grill. Ribs are ready when brown and crispy. Source: Mesquite Cookery by John "Boog" Powell -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Meat Sauce for Vegetables (Korean Chang) Keywords: Sauces, Korean MEAT SAUCE FOR VEGETABLES (KOREAN CHANG) ======================================== (Yield: 1 Recipe) 6 ea Cloves garlic 1 tb Sesame oil 1 lb Ground round steak 1 c Soy sauce 1 c Soup stock This meat sauce can be made in advance and stored in large quantities in the refrigerator. It will keep indefinitely. Use about 2 tablespoons per pound of vegetables or 1 tablespoon per cup of cooked vegetables. 1. Crush the garlic. Heat the sesame oil in a large frying pan. Brown the meat and garlic in the sesame oil, stirring constantly for 10 minutes. Add the soy sauce and soup stock. Simmer, uncovered, for 10 minutes. 2. When the sauce has cooled, skim off the fat and store for use as desired. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright From the MM database of Judi M. Phelps. or -End Recipe Export-
    -Begin Recipe Export- QBook version 1.00.14 Title: Da Shima Twigim (Korean Fried Kelp) Keywords: Vegetables, Korean DA SHIMA TWIGIM (KOREAN FRIED KELP) =================================== (Yield: 4 servings) 10 ea Pieces dried black kelp; each 3-inches 1 c Corn oil 2 tb Sugar The hallmark of Korean cooking is the use of the natural foods in appealing ways. Seaweed, which is now domesticated, that is to say raised on farms jutting out into the sea, supplements food that is raised on land. Containing iodine and a host of other minerals and with a flavor reminiscent of an ocean breeze, the fried kelp (Laminaria japonica) with a light sprinkling of sugar is an example of the culinary ingenuity of the Koreans. 1. Wipe each piece of the dried kelp with a damp (not soaking) cloth. 2. Heat the oil in a skillet over moderate heat. One at a time, put a very lightly dampened piece of kelp in the hot oil, holding it with chopsticks, until the color changes to dark green. Bubbles may appear on the kelp surface and it will develop a crispness. 3. While the kelp is still hot sprinkle on a few grains of sugar. The sugar will cling to the kelp when it is still hot and just removed from the oil. It will not do so when cold. Eat as a side dish or snack food with tea or a drink. Serves 4 to 6. Source: "The Korean Kitchen" by Copeland Marks From: Linda Place -End Recipe Export-