Ingredients

1/2 kg Mince meat (beef or lamb)
1/2 tsp Red chilli powder
1/2 tbsp roasted whole coriander seeds
1/2 tbsp roasted coriander seeds, coarsely ground
3 green chillies, chopped finely
1/4 tsp black pepper powder
1/2 tsp jeera powder
1 onion, finely chopped
1/4 cup finely chopped spring onion
1 1/2 cup finely chopped coriander leaves
1/2 cup finely chopped mint leaves
Salt as per taste
1 egg
Oil for shallow frying

Method

1. Mix well all the ingredients in the mince except oil
2. Keep aside for 1/2 hour
3. Roll the mixture in round balls, approx (1 1/2 tbsp of mixture for each ball)
4. Flatten (press by palms) the balls
5. Heat oil for shallow frying
6. Shallow fry the kababs till golden brown from both the sides
7. Serve hot with breads

Ingredients

1/2 kilo beef (with bones)
2 bay leaves
Salt as per taste
1/2 tsp turmeric powder
1 onion, chopped finely
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tbsp maida
1/2 tsp red chilli powder
1/4 cup yoghurt
2 tbsp oil

Grind together:
1 tbsp saunf (aniseeds)
1/2 tsp cumin seeds
1/2 tsp pepper
1/4 tsp dry ginger powder
1 badi illachi
1/2″ cinnamon
1/4 tsp nutmeg powder
5 cloves

For garnishing
1 tsp grated fresh ginger
Coriander leaves, chopped
2 green chillies, slitted

Method

1. Heat oil in a pot
2. Saute meat till light brown
3. Remove, drain and keep aside
4. Fry onion, till golden brown
5. Add meat and grinded ingredients, ginger-garlic paste, salt, chilli powder, yoghurt, turmeric powder and bay leaves
6. Saute for 3-4 minutes
7. Add required water (approx 3-4 glasses) and let the meat cook on slow flame till tender
8. The dissolve maida in 1/2 cup water, and pour slowly in the meat , stirring continuously
9. Let it cook for some more time, and get the gravy to required consistency
10. Garnish with grated ginger, coriander leaves and green chillies
11. Serve hot with Nan

Ingredients

1 kg boneless beef
2 tbsp ginger garlic paste
3 medium onions
2 tbsp chilli powder
1tsp haldi
300 ml oil
2 tbsp salt
2 tbsp garam masala powder
Half cup channa dal
Half cup mash dal
half cup masoor dal
Half cup rice
1cup wheat

Method

1. Soak rice, wheat and dals overnight.
2. Mix haldi, chilli, salt, onions, ginger paste, and 2 glasses water with beef and cook till beef is pretty tender.
3. Fry the same in 50 ml of oil.
4. Remove beef pieces from curry, add curry masala in soaked dals, rice and wheat.
5. Boil in pressure cooker for 15 minutes by putting 1 jug of water.
6. As water dries add beef and cook for 30 minutes more.
7. Fry 1 small finely sliced onion in remaining 250 ml oil.
8. Put this into cooked mixture sprinkle garam masala and serve hot

Ingredients

1/2 kilo boneless beef cut into small pieces
Salt according to taste
1 cup presoaked dal channa
8-10 Whole dried red chilies
10 whole black pepper
6 cloves
1 bari illaichi
1/2tsp zeera
1 stick of cinnamon
2-3 green chilies
1/2 a bunch of fresh dhuniya leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp ginger paste

Method

1. In a pot put with meat, salt, red chilis, chopped onion, black pepper, cloves, bari illaichi, zeera, cinnamon, ginger and 3-4 glasses of water
2. Leave to tenderize on low-medium flame.
3. Meanwhile boil the dal separately until soft.
4. When the meat has softened and water is dried completely add the dal and mix together.
5. Remove from heat and let cool.
6. Grind and add green chilis, egg,and fresh dhuniya.
7. Form into kababs and fry.
8. If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
9. Then remove and put in any bag or box in which you want to keep.
10. Freeze until needed.

Ingredients

1/2 kilo finely grinded minced beef
Salt according to taste
1 tsp chili powder
1 small onion chopped
1/2 tsp garam masala
1 small onion chopped
Fried 1 egg
1tbs lemon juice
1/2 tsp ginger paste

Method

1. Mix all spices together and add to the minced beef.
2. Mix well,cover and leave in fridge to marinate for 3-4 hours.
3. Then form into long kababs (like sausage) and either fry in a little oil or barbeque.
4. Serve with onion, mint chutney and lemon.

Ingredients

14 oz beef (steak)
1 onion

Beef Seasoning

8 Tbs of soy sauce
2 Tbs of sugar
1 Tbs of chopped garlic
1 tsp of sesame seed oil
1 tsp of sesame seed
ground black pepper
1Tbs of pear juice (optional)

Method

1. Cut steak into 1/4 inch thin slab.
2. Work with meat tenderizer.
3. Cut into small enough pieces. (In other words, convenient to eat)
4. Put all the ingredients for Bulgogi sauce into a bowl and mix well.
5. Clean onion and cut into strips.
6. Into the bowl(2), put meat and onion and mix well. Leave it for 1hour or more.
7. Stir fry meat on a frying pan (skillet).

Ingredients

10 oz of beef
1/2 tofu
2 small potatoes
1/4 carrot
3 shitake mushroom
1 chilly pepper
1 green onion
2 1/2 cups beef stock
3 Tbs of Gochujang or red bean paste
1 Tbs of garlic
1 tsp of sugar
1/2 Tbs of soy sauce
Ground black pepper
Salt
3 stems of suk gat (Korean herb… but if you can’t get it, use Italian parsley instead)

Method

1. Cut carrot, potatoes and tofu into 1 inch cubes or inch thick pieces.
2. Cut beef into 1 thick pieces and marinate with sugar and soy sauce for 15 minutes or more.
3. Soak shitake mushrooms for 15 minutes in water, and cut into halves.
4. Deseed chilly pepper and cut 1/4 inch thick pieces diagonally.
5. Chop green onion (thicker than usual)
6. In a pot, stir meat over high heat. When meat is cooked, pour in beef stock and dissolve red bean paste (gochujang).
7. Add garlic, potatoes, carrot and when they are half cooked, add chilly pepper, tofu, and mushroom.
8. When potatoes are cooked, add salt and ground black pepper and boil a little more.
9. Before turn off the heat, put green onion, and suk gat (or parsley).

Ingredients

2cups of rice
7oz of washed bean sprouts
3.5oz of beef

Beef Seasoning:
1 tsp of soy sauce
1/2 tsp of sugar
1 tsp of chopped garlic
ground pepper
sesame seed oil

Rice Seasoning
4 Tbs of soy sauce
1 Tbs of sugar
1 Tbs of chopped garlic
4 Tbs of chopped green onion
1 Tbs of whole sesame seeds
1 Tbs of sesame seed oil
1/2 Tbs of ground red pepper

Method

1. Wash rice and soak in water for 30 minutes.
2. Meanwhile, make beef seasoning and cut beef into strips (a little thicker than bean sprout). Marinate beef.
3. Place marinated meat on the bottom of the rice container and put rice over it.
4. Pour water about the same volume as rice and cook.
5. When rice is almost done (ten minutes or so), place washed bean sprouts and wait for 15 mor.
6. Make rice seasoning.
7. Serve rice and rice seasoning separately. Amount of rice seasoning varies.

Ingredients

3.5 oz of spinach
6 clams (if you don’t have it, use clam juice)
5 cups of water
1.5 oz of ground beef
1 Tbs of bean paste (Doen Jang*)
2 green onions
1Tbs of Chopped garlic
little bit of salt and soy sauce for taste
* If you like hot and spicy taste, you can use red bean paste (Gochujang) instead of bean paste (Deonjang).

Method

1. Clean outside of clams, and clean spinach well.
2. Cut green onion 2 inch long.
3. In a pot, put ground beef, bean paste and stir over medium high heat. Stir with a wooden spatula until beef is well cooked.
4. Pour water over the mixture in the pot, and boil over high heat.
5. When soup is boiling, add clams and spinach.
6. When clams are opening, put green onion, garlic, salt and soy sauce for taste, and boil for about a minute.

Ingredients

5 roasted sea laver sheets (nori in Japanese. close to letter size. 2 serving)
2 eggs
1 big carrot
yellow pickled radish (Dan mu ji,  if you don’t have it, use pickles of your choice)
1 cup of chopped kimchi (optional)
1/2 cup of ground beef
1 cucumber
cheese (optional)
salt
vinegar
sesame seeds
rice wine
ground black pepper
oil

Rice Seasoning for 2:
sesame seed oil salt sesame seeds soy sauce

You need a bamboo roll mat!

Method

1. Cook rice with less water than usual.
2. Whip eggs well with salt and black pepper.
3. Fry on a skillet thick. Take it out, and cut into long strips (1/3 inch thick).
4. Cut carrot and cucumber into thin strips.
5. Cook carrot strips on a skillet with oil.
6. Soak cucumber in salt and vinegar water for 20 minutes (if you don’t have the time, cook cucumber like carrot.)
7. Add 1/2 tsp of soy sauce, ground black pepper, sugar, 1 tsp of rice wine, sesame seeds onto chopped kimchi and mix.
8. Stir ground beef on a skillet over high heat with salt, black pepper, 1/2 Tbs of rice wine and sesame seeds until cooked and dried.
9. Cut cheese and yellow pickled radish into thin strips.
10. Add rice seasoning in rice and mix. leave it in room temperature until warm.
11. Place a sheet of sea laver over a bamboo mat. Spread rice (thinly, but covering well) up to 2/3 of the sea laver. (leave 1/3 of the space.)
12. Place strips (carrot, cucumber, egg, yellow pickled radish..) in the middle of the spread rice, and place other things within 1/3 of the length of sea laver.
13. Roll sea laver with the mat firmly. If sea laver edge is not sticking on the surface, apply water lightly at the edge of sea laver with finger.
14. With a sharp knife, cut roll into 1/2 inch thick kim bab pieces. If you don’t have a sharp knife, make a cut into a lemon of lime every time you cut kim bab pieces (it helps blade to be clean and adds flavor).