Vermicular | Journal | 6 Recipes to Savor the Flavors of Korean…

6 Recipes to Savor the Flavors of Korean Cuisine

6 Recipes to Savor the Flavors of Korean Cuisine

Are you ready to embark on a culinary adventure and challenge your cooking skills? We have selected an array of Korean recipes that will undoubtedly elevate your dining experience. Whether you prefer milder flavors or crave the fiery kick of spicier dishes, our selection caters to all taste preferences. Get ready to explore the rich world of Korean cuisine, as you indulge in dishes that are as visually appealing as they are delectable.

Tailored for: Musui–Kamado or Oven Pot


INGREDIENTS | Serves 4

300 g cooked white rice
1 tablespoon vegetable oil
1 large egg, beaten
⅔ cup (40 g) enoki mushroom
⅔ cup (100 g) kimchi, chopped
30g scallions, finely chopped
4 teaspoons (20 g) gochujang sauce (Korean red chili paste)
1 teaspoon sesame oil

1 poached egg or fried egg

DIRECTIONS

  1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in egg while stirring. Once egg is scrambled, add rice and continue to stir-fry for about 2 minutes.
  2. Once moisture from rice is removed, add in enoki and continue to stir. Then add kimchi, scallions, gochujang sauce and stir-fry for another minute.
  3. Once all the ingredients are stirred well, drizzle sesame oil on top and turn off. Add poached egg on top and serve warm.
Tailored for: Vermicular Frying Pan 24cm Deep | Oven-Safe Skillet 24cm Deep


INGREDIENTS | Serves 3–4

⅔ cup (100g) kimchi
1 tomato, cut in eighths
2 eggs, whisked
Kosher salt
1 teaspoon soy sauce
1 teaspoon mirin

1 teaspoon sesame oil

DIRECTIONS

  1. Preheat the pan over medium-high heat for about 90 seconds. Add in sesame oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add whisked eggs and cook for 10 seconds, stirring frequently with a wooden spatula. Once the eggs are semi-cooked, remove and set aside.
  2. Reduce the heat to medium, add kimchi, tomatoes, and salt, and sauté for about 2 minutes or until the tomatoes are tender.
  3. Add soy sauce and mirin and bring to a boil. Return the eggs back to the pan and gently mix in with the tomato and kimchi. Once mixed, turn off the heat and transfer to a plate. Serve warm.
Tailored for: Musui–Kamado


INGREDIENTS | Serves 4

2–3 lb young chicken, whole
½ cup (100g) glutinous (sweet) rice, rinsed
2 small ginseng roots, divided
4 dried jujubes, divided
6 sweet chestnuts, divided
2 cloves garlic, divided

1" piece fresh ginger, peeled
2 teaspoons kosher salt
5 cups (1200ml) water

Garnish
5 green onions, chopped
Kosher salt
Freshly ground black pepper

DIRECTIONS

  1. Rinse the chicken with running water and wipe off excess water with paper towels. Stuff the chicken with glutinous rice, half the amount of ginseng, jujubes, sweet chestnuts, and garlic.
  2. Tightly close the neck and tail openings with toothpicks.
  3. Place the chicken, water, salt, ginger, and the remaining ginseng, jujube, sweet chestnuts, and garlic into the pot. Cover and simmer over [EXT LOW] for 180 minutes.
  4. Transfer the chicken to a cutting board and remove the toothpicks. Cut the chicken into desired pieces and place in serving bowls. Evenly pour the remaining broth into the bowls, and sprinkle salt, pepper, and green onions to taste. Serve warm.
Tailored for: Vermicular Frying Pan 24cm or Oven-Safe Skillet 24cm


INGREDIENTS | Serves 2-3

1 ½ cup (300 g) cooked rice
¼ lb flank steak, thinly sliced
1 chicken breast, skinless, boneless
4 dried shiitake mushrooms, rehydrated for at least 30 minutes in 500 ml of water and sliced, set aside water
1 carrot, thinly sliced
½ daikon, peeled, cut in quarter rounds
1 Japanese leeks, cut into ½" diagonal slices
3 ½ oz (100 g) boiled bamboo shoot, thinly sliced
⅔ cup (100 g) kimchi, divided
1 egg, whisked
3 tablespoons gochujang (Korean red chili paste)
2 teaspoon kosher salt
1 teaspoon sesame oil

DIRECTIONS

  1. Preheat the pan over medium-high heat for about 90 seconds. Add in sesame oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add beef into the pan. Stir-fry for about 1 minute.
  2. Once browned, add chicken, rehyrdated shiitake mushrooms, carrots, daikon, Japanese leek, bamboo shoots, half the amount of kimchi, and salt to the pan.
  3. Add gochujang to the water used to rehydrate the shiitake mushrooms, mix well and pour into the pan.
  4. Boil over medium heat. Once the soup comes to a boil, cover, and reduce the heat to low and simmer for another 10 minutes.
  5. Transfer the chicken onto a cutting board and shred into bite-size pieces. Then, return the shredded chicken to the pan and add the remaining kimchi. Pour in the egg mixture, and cook until it sets. Pour the soup over a warm bowl of rice and serve.
Tailored for: Musui–Kamado


INGREDIENTS | Serves 3–4

1 lb pork belly, room temperature
2 tablespoons kosher salt
1 Japanese leek, green portion
1 clove garlic, peeled, crushed
1" piece fresh ginger, skin-on, crushed
3 ⅓ cups (800ml) water

Garnish
Perilla leaves or salted napa cabbage leaves
Kimchi
Ssamjang

DIRECTIONS

  1. (1st day) Rub entire surface of pork with salt. Place in a sealable bag, removing excess air. Refrigerate overnight.
  2. (2nd day) Rinse the surface with running water and wipe off excess water with paper towels. Place the pork, Japanese leek, garlic, ginger, and water into the pot. Cover and simmer over [WARM 200ºF] for 60 minutes. Turn off the heat and let it simmer over residual heat for another 30 minutes.
  3. Thinly cut the pork into ⅛-inch slices and serve with perilla leaves or salted napa cabbage, kimchi and ssamjang.
N O T E
Ssamjang is a popular paste in Korea, made from Korean miso, sugar, sesame, garlic, and gochujang (red pepper paste), and is characterized by its sweet and spicy flavor.
The remaining soup in the pot can be strained and used as soup stock for ramen noodles, or chilled as soup stock for chilled noodles.
Tailored for: Vermicular Frying Pan 24cm Deep / 26cm or Oven-Safe Skillet 24cm Deep / 26cm

INGREDIENTS | Serves 3–4

Batter
1 large egg
½ cup (60 g) cake flour, sifted
¼ cup (40 g) rice flour
½ teaspoon sugar
1 teaspoon soy sauce
⅔ cup (150 ml) water
¼ teaspoon kosher salt

6 small shrimp
½ squid, cleaned–body cut into ¼” rings and tentacles cut into small clusters
½ bunch garlic chives, ends removed and cut into 1” pieces
1 tablespoon vegetable oil
2 tablespoons sesame oil, divided

Dipping Sauce
1 tablespoon soy sauce
2 teaspoons apple cider vinegar
2 teaspoons honey
½ teaspoon sugar
½ teaspoon Korean chili pepper 
1 teaspoon white sesame seeds 
½ clove garlic, grated
Kosher salt, to taste
Sesame oil, to taste

DIRECTIONS

  1. In a large bowl, whisk together ingredients for Batter. Add in shrimp, squid, garlic chives. Stir to combine.
  2. Preheat the pan over medium-high heat for about 90 seconds. Add in vegetable oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
  3. Once the smoke begins to clear, ladle Batter into the pan and cook over low heat for about 3 minutes. Flip when lightly browned.
  4. Drizzle 1 tablespoon of sesame oil around the edge of the pancake and cook for about 3 minutes, occasionally pressing down with a spatula. Once lightly browned, flip again.
  5. Add in the remaining sesame oil around the edge of the pancake and cook for another 2 minutes while pressing down. Flip when golden brown and crispy. Repeat for the other side. Remove from the pan and slice into bite-sized pieces. In a small bowl, mix ingredients for Dipping Sauce and serve together with the pancake.
N O T E
Add in sesame oil from the outer edge of the pan for a crispier texture.
Adding other ingredients such as kimchi, thinly sliced pork belly and carrots are also recommended.
Using cake flour, rather than all-purpose, yields a crispier and lighter texture.