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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.

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