Ethnic: Korean by Recipe Cottage

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	Korean

		Bulgogi (Marinated beef with sweet sauce) 1 - 1.5lb sirloin steak 1.5 tablespoons sugar 3 tablespoons soy sauce 3 tablespoons sesame seed oil 1 tablespoon finely chopped garlic 1 teaspoon freshly ground black pepper 1 teaspoon sesame seeds Garnish: parsley sprigs, grated daikon (Japanese radish) Freeze the meat for 45 minutes, leave for 10 minutes on a board, then with a very sharp knife, slice the meat as thinly as possible into 5 cm (2 inch) squares. Place in a shallow dish and sprinkle with the sugar. Cover the dish and leave the meat to stand in a cold place for about 30 minutes. Add the soy sauce to the meat with 1 tablespoon of the sesame oil, the garlic, black pepper and sesame seeds. Mix well, cover and leave to marinate in the refrigerator for at least 24 hours. Heat the remaining sesame oil in a heavy based frying pan. Fry the meat with the marinade until cooked to your liking. Serve either on a warmed large serving platter or individual plates garnished with parsley springs and grated daikon. Sengsun Meuntang (Spicy fish with vegetables) 1lb cod fillets 4 scallops 20 shellfish (eg, cooked mussels, prawns etc) 1 medium onion 20 button mushrooms 1 red pepper 1 garlic clove 4 spring onions (trimmed) 1 courgette 1 teaspoon chili powder 1 tablespoon chili sauce 1 teaspoon salt Garnish: cress, enokitake mushrooms (optional) Cut the cod into bite sized pieces retaining the skin. Remove the scallops, mussels and prawns etc. from their shells. Peel the onion and cut into eighths. Wipe and trim the mushrooms. Halve the red pepper and remove the seeds, then cut each pepper half into quarters to make 8 pieces altogether. Peel the garlic then grate or crush it. Cut the spring onions into 2.5 cm (1 inch) pieces. Trim the courgette and cut into 8 equal pieces. Bring 600ml (1 pint) of water to the boil in a large saucepan. Add the chili powder, chili sauce and the salt, then all of the prepared fish and vegetables, except for the spring onions and courgette. Bring the water back to the boil, add the spring onions and courgette then simmer for 10 minutes or until the ingredients are just cooked. Be careful not to overcook the stew - the fish pieces should remain whole and the vegetables should retain their shape. Divide the ingredients and liquid equally between 4 warmed individual bowls and serve immediately garnished with small bunches of cress and enokitake mushrooms (if using). Kimchee (Marinated Chinese Leaves) 450g (1 lb) Chinese leaves, sliced 3 tablespoons salt 100g (4oz) daikon (Japanese radish) 1 teaspoon chili powder 2 teaspoons crushed garlic 1 teaspoon sugar 4 spring onions, finely chopped 2.5cm (1 inch) piece of fresh ginger, peeled and grated. Wash the Chinese leaves and drain well. Place in a bowl and sprinkle with the salt, then cover with a plate and place heavy weights on top. leave for 2 -3 days then rinse and drain the leaves. Peel and shred the daikon. Place the Chinese leaves and daikon in a large bowl and stir in the chili powder, garlic, sugar, spring onions and ginger. Cover with a weighted place and leave 1 -2 days before using.