North/South Korea

So this being election week in the US, I thought about voting, democracy, etc and chose to prepare food from North/South Korea. There you have the dictatorship (with no almost no human rights) and the democracy (thriving). The contrast makes you appreciate even more what freedom we have here and in the US.
Recipes are for 12.

General Information

North Korea

http://en.wikipedia.org/wiki/North_Korea

South Korea
http://en.wikipedia.org/wiki/South_Korea

Jewish Life

North Korea
I don't think there are any Jews in North Korea, but like some other countries, they hate Israel anyway for no reason.
http://www.israelnationalnews.com/Articles/Article.aspx/11536#.UJj26W83ve0
South Korea, on the other hand has had a Jewish community since the Korean War. The community is made up of military personnel and business people. Chaim Potak was stationed in Korea.
It was very interesting to learn that the South Koreans study Talmud. They have come to the conclusion that Talmud study has helped the Jews to succeed. so the Talmud is translated and studies in South Korea.

http://www.jewishvirtuallibrary.org/jsource/vjw/south_korea.html
http://en.wikipedia.org/wiki/History_of_the_Jews_in_South_Korea
http://www.thejc.com/news/world-news/67771/why-koreans-love-jews
http://www.ynetnews.com/articles/0,7340,L-4065672,00.html

Erev Shabbat

Seaweed Soup

Fried Zucchini

Chicken with Bulgogi
Rice

Seaweed Soup

We are a soup loving family. When I read the recipes, I just felt that they would need more than seaweed to satisfy my family. I tried to find Korean-type vegetables and learned that until recently vegetables were not too available in Korea. So from the other recipes I read, I decided to redesign this soup.
I don't think you can call this soup Korean. Except for the seaweed, I added the corn, zucchini, and scallions.
The soup was just ok. Seaweed is salty and this soup was salty.
Original recipes:
http://www.easykoreanfood.com/seaweed-soup.html
http://www.youtube.com/watch?v=Qr0MtL1-zng
http://kimchimari.com/2011/03/15/miyeo-gook/

My Seaweed Soup

Ingredients

Water
1 1/2 cups dried seaweed
2 - 3 chicken breasts
6 cloves garlic, chopped
4 tbsp sesame oil
6 tbsp soy sauce
4 ears corn in pieces
2 Zucchini in coin shape

Prepare

In a large  pot, cook chicken, garlic, soy sauce, corn, zucchini and sesame oil until chicken is cooked.
Remove the corn and add some more water.
About 1 hour before Shabbat:

Soak seaweed in cold water about 30 minutes until soft and rehydrated.\
Rinse seaweed and drain.
Add seaweed and bring to boil.
Leave on warmer until ready to serve.

Fried Zucchini

Original recipe:
http://koreanfood.about.com/od/sidedishesbanchan/r/Hobakjun.htm

My Fried Zucchini

Ingredients

6 zucchini, sliced into coin shapes
2 cups flour
6 eggs
Salt and pepper
Vegetable oil for frying

Prepare

Salt zucchini.
Beat egg and salt and pepper.
Coat zucchini in flour, then egg.
Fry about 3 - 4 minutes until light brown.

Chicken with Bulgogi

From what I read, bulgogi is a standard sauce used on just about everything. It seems to be basically soy sauce, mirin, honey, garlic, and ginger.

Original recipe:

http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/
http://www.yummly.com/recipe/Bulgogi-Sauce-For-Refrigerator-Recipezaar

My Chicken with Bulgogi

Ingredients

Chicken breast cut into serving size pieces
1/2 cup soy sauce
1/4 cup sugar
sake, mirin, or some white wine with sugar
1 tbsp honey
1 tbsp ginger
3 cloves garlic
cup of scallions, chopped

Prepare

Mix all ingredients together, except scallions and chicken.
Cover chicken with sauce and let sit in refrigerator about 1/2 hour.
Pan fry with scallions.

Shabbat Lunch

First course:

Korean Egg Rolls

Scallion Pancakes

Main Course:

Chicken Thighs

White Rice

Korean Egg Rolls

A little too salty for me. I guess that was the seaweed.

Original Recipe:
http://koreanfood.about.com/od/sidedishesbanchan/r/Gaeranmari.htm

My Korean Egg Rolls

Ingredients

12 eggs
2 onions, chopped
4 carrots, chopped or grated
4 sheets seaweed paper
salt and pepper
Oil for frying

Prepare

Whisk 3 eggs, add about 1/4 of the onions and carrots, salt and pepper to taste
Fry egg at low heat
Place seaweed on egg and let good a minute or 2
Roll egg tightly
Let cool

Scallion Pancakes

Original Recipe:
http://koreanfood.about.com/od/vegetarianrecipes/r/Scallionpancake.htm

My Scallion Pancakes

Right before serving, on the warmer, I heated some soy sauce with honey and mirin. I poured just a little of this over the pancakes.

Ingredients

4 cups flour
4 eggs
3 cups water
2 bunches of scallions, chopped
salt and pepper
Oil for frying

Prepare

Make batter from the eggs, flour, water, scallions, salt, and pepper
Let sit 10 minutes
Fry a thin layer of the batter until lightly brown
Repeat

Chicken Thighs

Original recipes

http://eatingrichly.com/05/korean-recipe-for-chicken-thighs/
http://www.examiner.com/article/recipe-korean-chicken-thighs
http://koreanfood.about.com/od/meatdishes/r/gingerchicken.htm

My Chicken Thighs

Ingredients

16 chicken pieces, I used legs and thighs
1 cup soy sauce
1/2 cup  sesame oil
about 4 tbsp (1/4 cup)  grated ginger
1/2 cup  honey
10 cloves garlic, minced or grated
12 green onions, chopped

Prepare

Mix soy sauce, sesame oil. ginger, honey, and garlic.
Coat chicken with above.
Bake chicken about 45 minutes at 375.
Turn chicken cover with green and bake 15 more minutes.