Soth Recipe

• In medium-high, heat your cooking oil in a large frying pan and sauté your garlic and onions till they become transparent.  Add in your mince beef and while stirring, make sure you break down the meat clumps.  Throw in a good pinch of salt and pepper over the mince beef.  Once the mince beef are all evenly browned, add in your sliced hotdogs and cook further for a 15-30 seconds.
• -Pour in your tomato sauce, ketchup, water, cheese and milk.  Stir the sauce well on each addition.  Reduce the heat to simmering stage.
• Once the sauce is slowly simmering, add in your sugar and cornflour slurry (*stir the slurry before your pour*).  Once you pour your cornflour slurry you have to quickly stir it in to the sauce to avoid lumps.  Cook the sauce till it becomes slightly thickened.  Remove from stove and set aside.
• Boil some water with a good pinch of salt.  Once the water is boiling pour in your pasta.  Reduce your heat to medium and simmer the pasta for 10-14 minutes or until it is soft but not overcook.  Pour the spaghetti over a colander to remove water.
• In a large oven proof bowl, place the drained pasta and pour over 75% of the sauce and mix them together.  *You can add another 1/2 cup of grated tasty cheese* if you want while mixing.  Top with the leftover sauce and add more extra cheese.  Bake inside your oven till the cheese on top are completely melted.  Remove from the oven and serve.

• Dried seaweed (nori)- 4 sheets
• 2 cups cooked rice
• 2 tsp sesame oil
• 2 tsp salt
  
  
  TRADITIONAL FILLINGS
  
  
• 1 carrot, julienned
• cucumber, cut into long strips
• 2 eggs
• beef (bulgogi)
• 1/2 pound of spinach, parboiled
• pickled radish, cut into strips
• imitation crab (optional)
• fishcake (optional)
  
  
  ALTERNATE POPULAR FILLING SUGGESTIONS
  
  
• smoked salmon and cream cheese
• kimchi and cheese
• spam, mayo, and veggies
• ham and cheese
• tuna salad with romaine lettuce and cheese
• fresh or seasoned vegetables for vegetarians

Preparation:

1. When rice is almost cooled, mix with sesame oil and salt.
2. Stir fry carrots briefly with a dash of salt.
3. Stir fry cucumber with a dash of salt.
4. Whisk eggs until evenly yellow and fry into flat omelet.
5. Cut cooked egg into long strips.
6. Cook bulgogi according to recipe directions.
7. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
8. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
9. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
10. Lay the other fillings down on top.
11. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
12. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
13. Spread a tiny dab of water along the top seam to hold the roll together.
14. Set aside and continue with other seaweed sheets.
15. Cut each roll into 7-8 pieces.

Preparation:

1. Soak rice cakes (duk)for about an hour in cold water.*
2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
3. Bring to a boil.
4. Add fish cakes.
5. Bring to a boil.
6. Add the mushrooms, cabbage, and rice cakes.
7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.