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"A mildly spicy stir-fry. Serve over hot rice. As suggested by several reviewers, the sauce can be doubled. Just double the marinade ingredients and the water and cornstarch."

Ingredients: pepper, cooking oil...

"My parents inherited this recipe when we adopted my Korean sister. As odd as it sounds, it's surprisingly good. I prefer it without the egg or sauces and just drizzle it with butter and my dad eats it with egg and tabasco sauce. It's a matter of personal taste."

Ingredients: eggs, ketchup, onions...

"After experimenting with several different recipes, I combined the parts I liked best, relying heavily on one I especially liked from a military community cookbook called the "Ft Riley OWC Prairie Princess" that had been submitted by a Korean lady. You may be familiar with the more traditional way of grilled bulgogi - this version is more..."

Ingredients: flank steaks, ginger powder...

"I found this soup in one of my Korean cookbooks. I love it with cornbread. I know, I know...cornbread is so NOT Korean! LOL!"

Ingredients: green onions, leeks...

"Just got back from visiting hubby in Korea while he is serving there. A very nice Korean woman that works in his office taught me this recipe. Wow, it was so good. The ingredients are my best guess at what would be available here. Really, you can use any vegetable combination you like. These are not good reheated to me, so eat them immediately! This..."

Ingredients: pepper, fresh jalapeno peppers...

"Another great and simple recipe from Mark Bittman of the New York Times."

Ingredients: chives, eggs, oil...

"Asian salad with a lot of flavor."

Ingredients: cilantro leaves, cornstarch...