Potato Soup

Ingredients(2 servings)
1 (large) potato, 1/4 onion, 1½ cups milk and water, 
1 tbsp. butter, a bit of salt and pepper

How to make it 
① ‌Slice the potatoes and onions and stir-fry them in a pan with butter until golden brown.
② ‌Pour water and bring it to a boil, then cool it down. Put everything in a mixer, grind it finely, and boil it again over low heat.
③ ‌Add milk little by little, boil the mixture while stirring to prevent sticking, and season with salt and pepper.

Data and photo: 372 of Korea’s Representative Home-cooked Recipes(Son Seonghee, Leescom)

 TipThis is good to eat as a dip for garlic bread or sprinkled with croutons or nuts on top.

Eel Cutlet

Ingredients(2 servings)
1 eel, cooking oil, 5 ground walnuts, a few salad vegetables 
Eel seasoning: 1 tbsp. rice wine, a bit of salt and pepper
Batter: 5 tbsps. flour, 1 egg, breadcrumbs, ½-cup salad
Dressing: 1 garlic clove; 20g onion; 1 tbsp. each of soy sauce, vinegar, and sesame seeds; 3 tbsps. olive oil, 2 tsps. tomato ketchup, 1/2 tbsp. sugar, a little salt

How to make it 
① ‌Clean the eel, cut it into bite-size pieces, add rice wine, and sprinkle salt and pepper.
② ‌Wipe the water off the eel and coat the eel with flour, egg, and breadcrumbs, in that order.
③ ‌Put the battered eel and coarsely chopped walnuts in boiling oil and fry until golden.
④ ‌Trim the salad greens and put them in a bowl together with the eel cutlets, then top off the dish evenly with the fried walnuts and pour the dressing.

Data and photo: 372 of Korea’s Representative Home-cooked Recipes (Son Seonghee, Leescom)

 Tip  To fry the fish more neatly

When making fish cutlets, it is necessary to coat them with a deep-frying batter for a neat dish. First, pat the fish dry, coat it with flour, press it firmly, and shake off the excess flour. Dip the floured fish in beaten eggs,
 

remove it, and coat it again with breadcrumbs. Press the fish firmly again and shake off the breadcrumbs to fix them well so that the oil will not get dirty and the cutlets will be neatly fried.

Golbaengi Yeolmu Naengmyeon
(Sea Snail and Young Radish Cold Noodles)

Ingredients(2 servings)
200 g thin noodles, 4 canned sea snails, 150g young summer radish kimchi, 1/3 cucumber, 1 boiled egg, 1 cup radish kimchi broth, 2 cups commercial cold noodle broth 
Seasoning for sea snail: 1 tbsp. each of red chili paste and vinegar, 1/2 tbsp. each of sugar and sesame oil, a little sesame salt

How to make it 
① ‌Rinse the canned sea snails in hot water on a sieve and slice them thinly.
② ‌Mix the sea snails with the seasoning.
③ ‌Cut the young summer radish kimchi into bite-size pieces, then cut the cucumber in half and slice it thinly.
④ ‌Boil the thin noodles until chewy, rinse them in cold water, then drain. Divided them into 1 serving each.
⑤ ‌Put the noodles in a bowl, top them with the seasoned sea snails, young radish kimchi, cucumber, and boiled egg, and pour the young summer radish kimchi broth and the naengmyeon broth

Data and photo: 372 of Korea’s Representative Home-cooked Recipes(Son Seonghee, Leescom)

 Tip  How to make cold noodle broth

It is convenient to use commercially available naengmyeon broth, but it is not difficult to make your own. Boil the beef brisket with green onion and garlic to

make broth, mix in the same proportion of dongchimi broth, and season with soy sauce and salt to make naengmyeon broth that is more delicious than the commercially available products.

Green Chili Water Kimchi

Ingredients(2-3 servings)
Green pepper (20 pieces), radish (300 g),chives (20 g), red chili (2 pieces) 
Flour paste: Water (2/3 cups), flour (1 tbsp.) 
Kimchi stuffing: Sugar (1 tbsp.), fish sauce (4 tbsps.), salted shrimp (1.5 tbsps.) 
Seasoning: Coarse salt (1 cup)

How to make it 
① ‌Put the flour paste ingredients in a pot and boil them over medium heat while stirring. When the mixture thickens, turn off the heat and let it cool.
② ‌Remove the stem of the green chili, remove the seeds by making a lengthwise cut near both ends, and put the green chili in the brine (5 cups water + 1/2 cups coarse salt) for 20 minutes.
③ ‌Slice the radish into 3cm pieces, cut the chives into 3cm pieces, remove the stem and seeds of the red chilis, and cut them into equal lengths.
④ ‌Mix the kimchi stuffing ingredients with the sliced radish and marinate for 10 minutes. Mix the chives and red chilis to make the kimchi stuffing.
⑤ ‌Drain the water from the marinated green chilis and fill the chilis with kimchi stuffing. 
⑥ ‌Mix the flour paste with salt water (3.5 cups water + 1.3 tbsps. coarse salt) and pour the mixture over the green chilis stuffed with kimchi stuffing to finish.

 Tip

Leave the dish at room temperature for half a day and refrigerate it to reduce the ripening. You can use cucumber chili or sweet chili instead. You can color it with beets or Korean blackberry tract. Press down the chilis with a heavy bowl so that they will be completely submerged in the kimchi broth.

Data and photo: Seasonal Delicacy Recipes Made with Korean Food Ingredients(National Institute of Agricultural Sciences and Rural Development Administration of Korea)