SHRIMP, SCALLOPS & SCALLIONS IN BATTER; PAN FRIED

해물파전/Seafood Pancake

6 DOUBLE-FRIED CRISPY CHICKEN WINGS IN SPICY SOY GLAZE

치킨윙/Korean Wings

에다마메/Edamame

슈마이/Shumai

김치파전/Kimchi Pancake

HOMEMADE DUMPLINGS WITH BEEF & VEGETABLES

군만두, 물만두/Fried or Steamed Korean Mandoo

HOT PEPPERS & SCALLIONS IN BATTER; PAN FRIED

고추파전/Hot Pepper & Scallion Pancake

SOFT TOFU, SEAFOOD & VEGETABLES IN SPICY BROTH

해물순두부/Seafood Soon Tofu

PULLED BRISKET, SCALLIONS, EGG & CLEAR NOODLES IN SPICY BROTH

육개장/Yookaejang

오징어매운탕/Ojiunguh Tang

MONK FISH, VEGETABLES & TOFU IN SPICY BROTH

아구탕/Agu Tang

SOFT TOFU, BEEF & VEGETABLES IN SPICY BROTH

소고기순두부/Beef Soon Tofu

BRAISED CORNISH HEN STUFFED WITH RICE, DATES, CHESTNUT, GARLIC & GINSENG

삼계탕/Samgye Tang

SEAFOOD, BEEF, VEGETABLES & TOFU IN SPICY BROTH

모듬찌개/Combo Stew

HOMEMADE DUMPLINGS, RICE CAKE, BEEF, SCALLIONS & EGG IN BROTH

떡만두국/Dduk Mandoo Guk

두부찌개/Tofu Jjigae

SEAFOOD, VEGETABLES & TOFU IN FERMENTED SOYBEAN PASTE BROTH

된장찌개/Dwenjang Jjigae

COD FISH, VEGETABLES & TOFU IN SPICY BROTH

대구매운탕/Daegu Tang

BRAISED KIMCHI, PORK & TOFU IN SPICY BROTH

김치찌개/Kimchi Jjigae

BEEF SHORT RIBS, RADISH, EGG & CLEAR NOODLES IN BROTH

갈비탕/Kalbi Tang

SOUPS/STEWS

BENTO BOXES

SOUPS & STEWS

JUNGOL (FAMILY SIZE STEWS)

Pat shrimp and scallops dry with paper towels. If shrimp are large, cut into bite-size pieces (about 1/2–3/4 inch). If using whole large scallops, chop into 1/2-inch pieces so they distribute evenly.

Prepare seafood

Trim root ends of scallions and slice into 2–3 inch lengths. If using yellow onion, slice very thin. Thinly slice red chili or julienne carrots if using.

Prepare scallions and vegetables

In a medium bowl whisk together all-purpose flour and rice flour until combined. In a separate bowl lightly beat the egg, then stir in cold water, soy sauce (if using), sesame oil, salt, and pepper. Pour the wet mixture into the dry ingredients and whisk lightly until just combined—batter should be slightly loose and a little lumpy. Do not overmix; a few small lumps are fine. Adjust consistency with a tablespoon or two of water if batter seems too thick; it should coat ingredients but be pourable.

Make batter

Fold the shrimp, scallops, scallions, sliced onion, and optional chili or carrots into the batter until evenly coated. Make sure pieces are well separated and not clumped together.

Combine seafood and vegetables with batter

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of neutral oil and swirl to coat. The oil should shimmer but not smoke.

Preheat skillet

Pour the batter mixture into the skillet, using a spatula to spread it into an even circle about 8–9 inches across and about 1/4–1/3 inch thick. Press gently so scallions and seafood lie mostly flat but some pieces can protrude. Reduce heat to medium. Let cook undisturbed until the bottom is deeply golden and crisp, 4–6 minutes (check after 3 minutes to avoid burning).

Form and fry pancake

Add the remaining 1 tablespoon oil around the edge and under the pancake for crisping. Carefully flip the pancake: either slide onto a large plate and invert back into the skillet, or use a wide spatula to flip directly. Cook the second side 3–5 minutes until golden and cooked through and seafood is opaque. If pancake is thick, cover skillet briefly (30–60 seconds) to ensure center cooks through, then uncover to crisp.

Flip and finish

Transfer the pancake to a cutting board. Drizzle toasted sesame oil over the top and sprinkle sesame seeds if using. Let rest 1–2 minutes so it firms slightly for easier slicing.

Finish and rest

Whisk together soy sauce, rice vinegar, water, sugar, minced garlic, chopped scallion, gochugaru, and sesame oil in a small bowl until sugar dissolves. Taste and adjust—add more vinegar for tang, more sugar for sweetness, or a pinch more chili for heat. Serve in a small bowl alongside the pancake.

Slice the pancake into wedges and serve hot with dipping sauce. Leftovers can be reheated in a skillet over medium heat for 2–3 minutes per side to re-crisp.

all-purpose flour

rice flour (or cornstarch)

cold water

large egg

kosher salt

ground black pepper

sesame oil

soy sauce (for batter, optional)

medium shrimp (peeled, deveined, tail removed)

bay scallops (or small whole scallops, chopped if large)

scallions (green onions), trimmed and cut into 2–3 inch lengths

small yellow onion, thinly sliced (optional)

red chili (optional, thinly sliced) or 1/4 cup julienned carrots for color

neutral oil with high smoke point (vegetable, canola, or grapeseed)

toasted sesame oil (for finishing)

toasted sesame seeds (optional)

soy sauce

rice vinegar

water

sugar

minced garlic

finely chopped scallion

gochugaru (Korean red pepper flakes) or red pepper flakes

Pat wings dry with paper towels. Place the wings in a large bowl or zip-top bag.

Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tbsp grated ginger, 1 tbsp soy sauce and 1 tbsp mirin. Toss or massage to coat evenly. Marinate at least 30 minutes at room temperature or up to 2 hours refrigerated.

Remove the wings from the fridge 20 minutes before frying to come closer to room temperature. Pat dry again thoroughly—removing surface moisture helps achieve crispiness.

While wings marinate, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1/2 tsp kosher salt and 1/2 tsp white or black pepper in a wide shallow bowl or tray. Whisk to distribute evenly.

Lightly toss each wing in the dry coating so a thin, even layer clings to the surface. Shake off excess. Place coated wings on a wire rack set over a sheet pan. Let rest 10 minutes; the coating will adhere and help create a crisp crust.

Pour neutral oil into a heavy-bottomed pot or Dutch oven to reach about 2–3 inches deep (about 3–4 cups). Heat oil to 325°F (160°C). Use a thermometer for accuracy. Maintain even heat.

Working in a single layer and not crowding, fry the coated wings for the first fry: 6–7 minutes until the skin is pale golden and the internal temperature reaches about 155–160°F (68–71°C). Remove wings and drain on a wire rack or paper towel-lined tray. Allow to rest 8–10 minutes. This first fry cooks through and renders fat.

Increase oil temperature to 375°F (190°C). When hot, return wings in batches and fry again 2–3 minutes until deep golden-brown and very crisp. Remove and drain on a rack. Repeat with remaining wings.

While wings rest after the second fry, prepare the glaze. In a small saucepan or skillet combine 3 tbsp soy sauce, 1.5 tbsp gochujang, 2 tbsp honey, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp minced ginger and 2 tbsp water.

Bring mixture to a gentle simmer over medium-low heat, stirring to dissolve sugar and combine gochujang. Taste and adjust heat/sweetness: add more gochujang for spice or more honey for sweetness.

Stir 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) into glaze while simmering to slightly thicken — simmer 30–60 seconds until glaze coats the back of a spoon. Remove from heat and whisk in 1/2 tsp toasted sesame oil.

Transfer glaze to a large mixing bowl or place wings in a large bowl. Add wings to the glaze and toss quickly but gently to coat evenly, working in a single layer so glaze clings without making wings soggy. Alternatively, spoon glaze over wings on a platter for a lighter coating.

Arrange glazed wings on a serving plate. Sprinkle with 1 tsp toasted sesame seeds, 1 tbsp thinly sliced green onions and optional thinly sliced fresh chili for extra heat.

Serve immediately while hot and crisp. Provide napkins — these are best eaten right away.

chicken wings (drumette + wingette, tips removed)

garlic powder

ginger, grated

soy sauce (for marinade)

rice wine (mirin) or dry sherry

cornstarch

baking powder

kosher salt (for coating)

white pepper or ground black pepper

soy sauce (regular or low-sodium)

gochujang (Korean red pepper paste)

honey

brown sugar (packed)

garlic, minced

ginger, minced

cornstarch slurry (cornstarch + water)

toasted sesame oil

neutral oil for frying (canola, peanut, or vegetable)

toasted sesame seeds

thinly sliced green onion (scallion)

optional: thinly sliced fresh chili (Thai or bird's eye)

Pour 4 cups water into a medium pot. Add 1 tablespoon kosher salt and bring to a vigorous boil over high heat. The salted water seasons the pods from the inside as they cook.

Prepare water

Add 1 cup fresh or frozen edamame pods to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil and cook 3–5 minutes for fresh pods or 4–6 minutes for frozen pods, until the pods are bright green and the beans inside are tender when tested. If you prefer steamed texture instead of boiled, use a steamer basket over simmering water and steam 5–7 minutes.

Cook edamame

Drain the edamame in a colander and immediately rinse briefly under cold running water or plunge into an ice bath for 30–60 seconds if you want to stop cooking and keep a firmer bite. Shake off excess water.

Drain and cool slightly

While still warm (not dripping wet), transfer the drained edamame to a bowl and sprinkle evenly with 1 teaspoon coarse sea salt or flaky finishing salt. Toss or shake to distribute so salt sticks to the pods. If using optional flavorings, add 1/2 tablespoon lemon juice (or a few drops of yuzu) and/or 1/4 teaspoon chili flakes or shichimi togarashi and toss again.

Season

Serve immediately in the pods. To eat, squeeze or pop the beans out of the pod with your fingers or teeth; do not eat the pod. Leftovers can be refrigerated in an airtight container up to 3 days; reheat briefly by steaming or microwaving.

fresh or frozen in-pod edamame (soybean pods)

kosher salt (for boiling/steaming water)

coarse sea salt or flaky finishing salt

optional: lemon wedges or yuzu (for serving)

optional: chili flakes or shichimi togarashi (for serving)

Rinse shrimp, pat dry, and roughly chop into small 1/4-inch pieces. Reserve about 1 tablespoon of the chopped shrimp to use as a decorative topper if desired; otherwise divide evenly into filling.

Prepare shrimp

Place chopped shrimp and ground pork in a mixing bowl. Add minced water chestnuts and chopped green onion.

Season the mixture with 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon salt, and 1/4 teaspoon white pepper. Mix gently to combine.

Add 1 tablespoon cornstarch and 1 egg white to the bowl. Mix vigorously in one direction (folding and pressing) for 30–60 seconds until the filling becomes slightly sticky and cohesive. Cover and refrigerate for 10–15 minutes to firm up.

Prepare your work surface and a small bowl of water. Lightly brush or spray both sides of each wonton wrapper with neutral oil to prevent sticking (optional).

Place a wrapper flat in your palm or on the work surface. Spoon about 1 to 1 1/2 tablespoons of filling into the center of the wrapper, leaving the edges free.

Gather the wrapper edges up around the filling, forming an open-top cup so the filling is visible. Press the filling down gently and squeeze the wrapper so the shumai stands upright. The finished shumai should be roughly 1 1/2 inches tall. Repeat to make 6 mini shumai.

If using, press a small reserved piece of chopped shrimp or a single pea or a tiny mound of diced carrot onto the top center of each shumai for garnish.

Set up a steamer: add about 2 cups water to a wok or medium pot and bring to a simmer over medium heat. Lightly oil the steamer basket or line it with parchment with holes or cabbage leaves to prevent sticking.

Arrange the shumai in the steamer basket, leaving about 1/2 inch between each to allow steam circulation. Work in batches if necessary.

Place the basket over simmering water, cover, and steam for 6–8 minutes (for small/mini shumai) until the filling is opaque, firm, and an instant-read thermometer reads 160°F (71°C) for pork-containing filling. If using all shrimp and no pork, steam until shrimp are fully opaque and cooked through, about 5–7 minutes.

Carefully remove the basket from heat. Transfer shumai to a serving plate using tongs or a spatula.

Serve hot with soy sauce and/or chili oil. Each serving is 6 mini shumai.

raw shrimp, peeled, deveined

ground pork (or chicken)

water chestnuts, finely minced

green onion, finely chopped

oyster sauce

Shaoxing wine (or dry sherry)

granulated sugar

salt

white pepper

egg white

round wonton wrappers (or shumai wrappers), 3-inch

carrot, finely diced (for topping)

frozen peas (optional topping)

water (for steaming)

neutral oil (for brushing steamer or wrappers)

soy sauce or chili oil (for serving)

Chop the kimchi into roughly 1/2-inch pieces. Drain lightly, reserving at least 2 tablespoons of kimchi juice to add into the batter for flavor. If kimchi is extremely wet, squeeze lightly in a sieve to remove excess liquid but keep flavor.

Trim the roots and any wilted tops from the scallions and cut into 2–3 inch lengths. If using other add-ins (onion, carrot), slice them thinly so they cook through quickly.

In a large mixing bowl whisk together the all-purpose flour, rice flour (or cornstarch) if using, kosher salt, sugar, and black pepper until evenly combined.

Combine dry ingredients

In a separate bowl lightly beat the eggs with the cold water and ice water. Stir in the 2 tablespoons reserved kimchi juice. Pour the wet mixture into the dry ingredients and whisk briefly until just combined — a few lumps are okay. Overmixing will develop gluten and make the pancake heavy.

Add wet ingredients

Fold in the chopped kimchi, sliced scallions, and any optional vegetables until evenly distributed. Let the batter rest 5–10 minutes in the fridge; this helps the rice flour hydrate and improves texture. If batter seems too thick (should be pourable but slightly viscous), add up to 2 tablespoons more cold water or 1 tablespoon at a time.

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon of vegetable oil and swirl to coat. The pan should be hot enough that a drop of batter sizzles on contact.

Pour or ladle about 3/4 to 1 cup of batter into the pan for a 9–10 inch pancake (adjust quantity for pan size). Using the back of the ladle, quickly spread the batter into a thin, even circle about 6–8 inches across. If you prefer many smaller pancakes, use 1/4 cup batter portions.

Drizzle a little more oil around the edges of the pancake and under any exposed kimchi pieces. Cook undisturbed 3–4 minutes until the bottom is golden brown and crisp. Reduce heat to medium if the pancake is browning too quickly.

Carefully flip the pancake using a large spatula (or two spatulas). Add another 1 tablespoon oil if the pan looks dry. Cook the second side 2–4 minutes until golden and cooked through. For thicker pancakes, cover the pan briefly (30–60 seconds) after flipping to help the center cook without burning the exterior.

Transfer the cooked pancake to a wire rack or plate. If making multiple pancakes, keep finished pancakes warm in a low oven (200°F / 95°C) while you cook remaining batter, and add oil between batches as needed.

Finish by brushing or drizzling a small amount (about 1 tsp) of toasted sesame oil over the pancake and sprinkling optional toasted sesame seeds. Slice into wedges and serve hot.

In a small bowl combine the soy sauce, rice vinegar, water, gochugaru, minced garlic, sesame oil, thinly sliced scallion, and optional sugar or honey. Stir until sugar dissolves. Taste and adjust: add more vinegar for tang, more soy for saltiness, or a pinch more sugar to balance.

Serve the dipping sauce alongside the hot kimchi pancake.

well-fermented napa cabbage kimchi, chopped

kimchi juice (from kimchi jar)

ice water

rice flour or cornstarch (for extra crispiness) - optional

large eggs

scallions (green onions), trimmed and cut into 2-3 inch lengths

optional add-ins: thinly sliced onion or shredded carrot

vegetable oil (neutral oil) or canola

sesame oil (for finishing) - optional

toasted sesame seeds - optional garnish

thinly sliced scallion

optional sugar or honey

Prepare vegetables: finely chop napa and green cabbage and place in a bowl. Sprinkle with 1/2 teaspoon kosher salt, mix, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean towel or between hands to remove excess liquid. Reserve drained liquid for another use or discard.

In a large bowl, combine the drained cabbage, ground beef, chopped scallions, grated carrot, minced garlic, grated ginger, soy sauce, sesame oil, toasted sesame seeds, ground black pepper, egg, and potato starch (or cornstarch).

Mix the filling thoroughly with your hands or a spatula until sticky and well combined (about 1–2 minutes). Taste a small pinch by lightly pan-frying a tiny patty and adjust seasoning with additional salt or soy sauce if needed.

Set up an assembly station: wrappers on a lightly floured surface, a small bowl of water for sealing, and a spoon for filling.

Place one wrapper flat in your palm. Put about 1 to 1 1/2 teaspoons of filling in the center (adjust slightly depending on wrapper size). Do not overfill; leave edges clear for sealing.

Dip your finger in the water and moisten the outer edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon, pressing at the center to seal.

For pleated (traditional) edges: starting at one end, make 3–4 small pleats on one side, pressing each pleat firmly to the opposing edge to form a crescent. Ensure there are no air pockets. Repeat until all wrappers are filled. Keep finished dumplings covered with a lightly damp towel to prevent drying.

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings in the skillet in a single layer, flat side down, leaving a little space between each.

Cook

Fry undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour 3/4 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through and the wrapper is tender (total internal temp ~165°F/74°C).

Remove the lid and continue cooking uncovered for 1–2 minutes to re-crisp the bottoms. Transfer to a plate and serve hot.

Prepare a steamer (bamboo or metal) with simmering water in the pot. Line steamer trays with cabbage leaves or parchment squares to prevent sticking.

Arrange dumplings in a single layer with space between them. Cover and steam over gently boiling water for 8–10 minutes, until wrappers are translucent and filling is cooked through (internal temperature ~165°F/74°C).

Remove dumplings carefully with a spatula or tongs and serve immediately.

해물파전/seafood Pancake

치킨윙/korean Wings

에다마메/edamame

슈마이/shumai

김치파전/kimchi Pancake

군만두, 물만두/fried Or Steamed Korean Mandoo

고추파전/hot Pepper & Scallion Pancake

해물순두부/seafood Soon Tofu

육개장/yookaejang

오징어매운탕/ojiunguh Tang

아구탕/agu Tang

소고기순두부/beef Soon Tofu

삼계탕/samgye Tang

모듬찌개/combo Stew

떡만두국/dduk Mandoo Guk

두부찌개/tofu Jjigae

된장찌개/dwenjang Jjigae

대구매운탕/daegu Tang

김치찌개/kimchi Jjigae

갈비탕/kalbi Tang

Soups/stews

Bento Boxes

Soups & Stews

Jungol (family Size Stews)