½ cup soy sauce
¼ cup toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons gochugaru (red pepper powder)
6 scallions, thinly sliced
Combine everything in a small bowl and whisk until combined.
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½ cup soy sauce
¼ cup toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons gochugaru (red pepper powder)
6 scallions, thinly sliced
Combine everything in a small bowl and whisk until combined.
Whisk together the gochujang, vinegar, and fish sauce in a small bowl.
Heat the oil in a large wok over high heat. Add the onion, coriander seeds, and gochugaru. Cook until the onion begins to brown, about 1½ minutes.
Pour the gochujang mixture over the onion, stirring to combine. Cook for 1 minute, until the liquid is nearly evaporated, then immediately stir in the cabbage and cucumber. Cook until the cabbage is wilted and the flavors are nicely combined, about 5 minutes. Taste and season with additional vinegar or fish sauce if you think it needs it.
Serve.
2 cups dried mung beans, rinsed a few times
¼ cup sweet rice, rinsed a few times
½ cup kimchi liquid
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
Pinch of coarse salt
1 generous cup finely diced kimchi
Vegetable oil, for frying
Korean Scallion Dipping Sauce
Add the mung beans and rice in a medium bowl. Add cold water to cover by 1 inch and soak for at least 6 hours and up to 24.
Drain the soaked mung beans and rice and place in a blender along with ½ cup fresh water, the kimchi liquid, fish sauce, sesame oil, soy sauce, and salt. Blend being careful not to over mix as it should be coarsely pureed. Transfer the mixture to a large bowl and fold in the kimchi.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Using a ¼-cup measure, ladle in the pancake batter to form pancakes and cook until crisp and browned on the first side, about 2 minutes. Carefully flip and cook until crisp and browned on the other side, about 2 minutes. Transfer the pancakes to a paper towel-lined plate and continue with the remaining batter and more oil as necessary.
Serve hot with Scallion Dipping Sauce.
Anju: Food consumed with alcohol
Banchan: Small plates presented before a meal
Bap: Rice
Bokkeum: Stir-fried
Bokkeumbap: Fried rice
Bulgogi: Grilled, thinly sliced, marinated rib eye
Ddeok: Rice cakes
Doenjang: Fermented soybean paste
Dubu [also called Tofu]: Bean curd
Ganjang: Soy sauce
Gim [also called Nori]: Dried seaweed
Gochugaru: Dried red chile powder
Gochujang: Spicy fermented red pepper paste
Gui: Broiled or grilled
Guk [also called Tang]: Soup
Hwe: Raw seafood
Jeon: Savory pancake
Jeongol: Large stew or casserole
Jjigae: Stew
Jjim: Steamed and/or braised
Jorim: Long-simmered to reduce
Kalbi: Short ribs
Kimchi: Fermented or pickled vegetable side dishes
Makgeolli: Unfiltered alcoholic beverage made from rice
Mandu: Dumplings
Muchim: Seasoned or marinated side dishes
Myeon: Noodles
Naengmyeon: Cold noodles in a beef broth
Namul: Seasoned vegetable side dishes
Noraebang [also called Karaoke] Singing bar or room
Pojangmacha: Late-night restaurant, usually tents in Korea
Ramyun: Korean ramen
Samgyeopsal: Grilled, unmarinated pork belly
Soju: Clear alcoholic beverage, the most popular alcohol in Korea
Soondae: Blood sausage
Soondubu: Soft tofu
Ssam: Vegetables used to wrap grilled meat
Ssamjang: Barbecue paste; made with doenjang and gochujang