1 lb. sliced ribeye beef (korean stores sell the right cut)
1/2 c. soy sauce
1/3 c. sesame oil
2 T. sugar
3 cloves sliced garlic
Black pepper
Toasted sesame seeds
sliced spring onions

Mix soy sauce, sesame oil, sugar and garlic together. Taste and adjust for seasonings. Add black pepper, sesame seeds and sliced green onions. Marinate beef at least one hour. Grill bulgogi (best over a flame) a few miniutes on each side. It should be cooked through thoroughly but not dry. Serve with rice, sam (large lettuce leaves) and kochujang (hot bean paste). In each lettue leaf, put a little bit of rice, some bulgogi and some hot bean paste. Roll like a little taco.

3 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 teaspoon toasted sesame seeds
1/8 teaspoon sugar
1 scallion, finely chopped

Combine the soy sauce, sesame oil and rice vinegar in a small bowl. In a small, heavy, dry skillet over medium heat. Add the sesame seeds and stir until they darken a bit. Remove and crush seeds. Add to soy mixture with sugar and scallions. You can increase recipe amounts to make as much as you need. I usually make at least 6 times amount and store in fridge.

10 oz fresh small flat-leaf spinach
2 Tbsp soy sauce
1 tsp sugar
1 1/2 tsp crushed sesame seeds
1 Tbsp sesame oil
1 Tbsp minced scallion
1 tsp vinegar (optional)
salt
red pepper threads (optional)

Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired.

2 cups Korean rice
2 cups water
2 oz lean beef thinly sliced
2 tbsp soysauce
6 tsp sesame oil
2 tsp toasted sesame seed
2 tsp green onion
2 tsp crushed garlic
1/2 tsp black pepper
1/2 lb bean sprouts
3 tsp salt
1/4 lb boiled bracken (a fern, korean word kosari)
2 korean cucumbers
1/2 cake mung bean gelatin
1/4 lb scalded bellflower roots (korean word dorachi)
2 eggs
2 lettuce leaves

4 pounds beef short ribs
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
5 green onions, chopped
4 tablespoons toasted sesame seeds
1/4 cup dry sherry
1/2 cup soy sauce
3 tablespoons sesame oil
1/4 cup brown sugar, packed
fresh cracked pepper
1 tablespoon peanut oil
1 onion, chopped
2 carrots, chopped
2-1/2 cups water

Trim the ribs of excess fat. Score the top surface of the ribs in
a diamond pattern. In a container or plastic bag large enough to hold the ribs, mix together the garlic, ginger, green onions, 3 tablespoons of the sesame seeds, sherry, soy sauce, sesame oil, brown sugar and a generous grating of pepper. Add the ribs and coat thoroughly with the marinade. Refrigerate for at least 5 hours,
preferably overnight.

To cook the ribs, heat the peanut oil in a heavy pot or flameproof casserole large enough to accommodate the ribs. Brown the ribs, then push the ribs to one side and brown the onions and carrots in the same pot. Stir in the marinade and the water. Bring the mixture to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours, stirring occasionally. To finish the dish, remove the lid and boil until the sauce gets a syrup-like consistency. Serve the ribs with the glazed sauce and the remaining sesame seeds on top.

1 tablespoon peanut oil
1 large onion, minced
2 cloves garlic, minced
1 stalk celery finely sliced
1/4 pound lean ground beef
1 leaf celery cabbage shredded
3 quarter size slices fresh ginger, minced
4 cups rich beef stock
3 tablespoon fresh peas
1 whole scallion, cut into 1/2 inch slices
1/2 teaspoon sesame seed
1 handful rice sticks
dash sesame oil
2 sprigs cilantro chopped
1 beaten egg

Heat oil over highest flame in wok or deep cast iron pot. When oil is sizzling hot, add onion, garlic, celery, and ground beef, breaking beef into small bits as you add it. Stir fry over high heat about 5 minutes. Add cabbage and ginger. Stir. Turn heat to medium and add beef stock. Bring to boil, turn to Low and stir in peas, scallion and sesame seed. Add the rice sticks, raise heat and boil until the rice sticks are barely done (test by biting). Add sesame oil and cilantro and stir again. Add the beaten egg and stir quickly
to mix everything. Serve at once.

Serves 6 as a first course or 2 as a main dish with additional
noodles.