Korean Dishes Recipe?!
Can anyone give me some good korean recipes with the steps!? thanks!. ( I especcially like noodles!. )Www@FoodAQ@Com
Answers:
2 cloves garlic, minced/crushed
1 (2 5/8 ounce) jar sesame seed
1/2 cup reduced sodium soy sauce
3 tablespoons sugar
2 tablespoons onion flakes
1 teaspoon ginger, chopped
1 1/2 lbs pork tenderloin, cut lenghtwise in half
Directions
1Preheat oven to 400 degrees!.
2Add all ingredients to ziplock bag, shake to mix, and marinate pork for 5 min, or up to 3 hours!.
3Spray 9x13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork!.
4Bake 30-35 minutes!.
5Cut pork into thin slices before serving!.
8 chicken thighs, skin on
1/2 cup soy sauce
1/2 cup minced green onion
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic or 1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Directions
1Preheat oven to 375 degrees!.
2Place chicken skin side down in a large baking dish!.
3Combine the remaining ingredients in a bowl and then pour on top of the chicken!.
4Bake uncovered for 45 minutes!.
5Turn the chicken over in the dish and bake for another 15 minutes!.
1 lb ground beef
4 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame seed
1 tablespoon vegetable oil
3 tablespoons chopped green onion
1 tablespoon minced garlic
1 dash black pepper
Directions
1Mix thoroughly!.
2Shape into 4 patties!.
3Grill or fry as usual!.
4To use in once a month cooking or stocking up:!.
5To Freeze: Freeze uncooked in a single layer on plastic wrap, then wrap the stack in aluminum foil!.
6To cook: Grill or fry from frozen until done!.
1 1/2 lbs beef flank steak
3 tablespoons peanut oil
1/2 lb shiitake mushroom or cremini mushroom, caps,sliced
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
12 ounces Chinese wheat noodles (udon may also be used)
4 cloves garlic, minced
4 scallion, thinly sliced
1-3 small dried hot red chili pepper
2 carrot, grated
Directions
1Slice beef thinly across the grain into pieces about 3-inches long (doing this while beef is partially frozen is best)!.
2Bring beef to room temperature!.
3In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed!.
4Cook the noodles in boiling water about 8-10 minutes or until tender; drain!.
5While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects!.
6Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic!.
7Then add the carrot, steak and mushrooms!.
8Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side)!.
9Add the soy sauce mixture and cook about 2 minutes more!.
10Place noodles on a serving platter and top with beef mixture, and toss together until mixed!.
11Serve at once!.
1 1/2 lbs boneless rib eye steak, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
4 teaspoons sugar
1/4 cup soy sauce
3 cloves garlic, crushed/chopped fine
3 scallion, cut into 1-inch pieces
1/4 teaspoon pepper
1 teaspoon korean sesame oil
Directions
1Mix beef& sugar, let rest 2 minutes, then add remaining ingredients!.
2Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
3Preheat a large, heavy skillet over moderate heat for 2 minutes!.
4Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most!.
5Or, grill beef in very hot gas or electric broiler!.
6Serve immediately with white sticky rice and an assortment of side dishes!.
2 cups shredded cabbage
1 cup canned bean sprout
1/2 cup shredded carrot
1 1/2 teaspoons vegetable oil, plus
2 tablespoons vegetable oil (divided)
1/3 lb ground beef
1/3 cup green onion, sliced
1 1/2 teaspoons sesame seed, toasted
1/2 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot
3 cloves garlic, minced
1 1/2 teaspoons sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12 ounce) package wonton wrapper
1 egg, lightly beaten
3 tablespoons water
Directions
1In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside!.
2In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture!.
3Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper!.
4Place about 1 tbsp of filling in the center of each wonton wrapper!.
5Combine egg and water!.
6Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal!.
7Heat remaining vegetable oil (2 tbsp) in a large skillet!.
8Cook wontons in batches for 1-2 minutes on each side or until golden brown!.
9Add additional oil if needed!.
18 ounces chicken breast
6 egg, separated
12 ounces carrot, julienned
12 ounces cucumber, julienned
12 ounces spinach, cooked and shredded
sesame oil, as needed
salt, pepper to taste
6 cups cooked sushi rice
1 cup soy sauce
1 cup sugar
1/4 cup garlic, minced
1/4 cup chopped white scallion
3 tablespoons sesame seed, toasted and crushed
1/4 cup chili bean paste (kochujang)
2 tablespoons sugar
1 tablespoon water
Directions
1Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste!.
2Cut chicken breasts into small pieces, matchstick sized!.
3Let rest at least 2 hours in marinade -- refrigerated!.
4Season egg yolks with salt!. Beat until smooth!.
5Lightly oil and heat nonstick pan over medium flame!.
6Cook yolks crêpe-style!. Transfer crêpes to!. sheet pan to cool!.
7Repeat process with egg whites!. (If necessary, add small!. amount of cornstarch-water mixture to keep whites smooth!.)!.
8Julienne white and yellow crêpes!. Reserve!.
9Season carrots and cucumber with salt!. Set aside 5 minutes!. Rinse; pat dry!. Saute in sesame oil!. Reserve!.
10Stir-fry spinach in sesame oil!. Reserve!.
11Arrange chicken, egg, vegetables around rice!.
12Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan!. Heat to boil, stirring constantly!.
13Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes!.
14Serve Kochujang sauce with the Bi Bim Bap!.
2 quarts water
3/4 cup sugar
2 pints fresh strawberry, washed,hulled and thinly sliced
1 inch gingerroot, peeled and thinly sliced
2 tablespoons pine nuts
Directions
1Boil the water and sugar together, stir until the sugar is dissolved, boil ten minutes and let it completely cool (about 1 1/2 hrs) Place strawberries& ginger in a large bowl and pour in the sugar syrup!.
2Cover and put in the fridge for about 2 hours to chill!.
3Remove ginger and pour into glasses or punch cups garnish with a few pine nuts on top and serve!.Www@FoodAQ@Com
1 (2 5/8 ounce) jar sesame seed
1/2 cup reduced sodium soy sauce
3 tablespoons sugar
2 tablespoons onion flakes
1 teaspoon ginger, chopped
1 1/2 lbs pork tenderloin, cut lenghtwise in half
Directions
1Preheat oven to 400 degrees!.
2Add all ingredients to ziplock bag, shake to mix, and marinate pork for 5 min, or up to 3 hours!.
3Spray 9x13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork!.
4Bake 30-35 minutes!.
5Cut pork into thin slices before serving!.
8 chicken thighs, skin on
1/2 cup soy sauce
1/2 cup minced green onion
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic or 1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Directions
1Preheat oven to 375 degrees!.
2Place chicken skin side down in a large baking dish!.
3Combine the remaining ingredients in a bowl and then pour on top of the chicken!.
4Bake uncovered for 45 minutes!.
5Turn the chicken over in the dish and bake for another 15 minutes!.
1 lb ground beef
4 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame seed
1 tablespoon vegetable oil
3 tablespoons chopped green onion
1 tablespoon minced garlic
1 dash black pepper
Directions
1Mix thoroughly!.
2Shape into 4 patties!.
3Grill or fry as usual!.
4To use in once a month cooking or stocking up:!.
5To Freeze: Freeze uncooked in a single layer on plastic wrap, then wrap the stack in aluminum foil!.
6To cook: Grill or fry from frozen until done!.
1 1/2 lbs beef flank steak
3 tablespoons peanut oil
1/2 lb shiitake mushroom or cremini mushroom, caps,sliced
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
12 ounces Chinese wheat noodles (udon may also be used)
4 cloves garlic, minced
4 scallion, thinly sliced
1-3 small dried hot red chili pepper
2 carrot, grated
Directions
1Slice beef thinly across the grain into pieces about 3-inches long (doing this while beef is partially frozen is best)!.
2Bring beef to room temperature!.
3In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed!.
4Cook the noodles in boiling water about 8-10 minutes or until tender; drain!.
5While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects!.
6Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic!.
7Then add the carrot, steak and mushrooms!.
8Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side)!.
9Add the soy sauce mixture and cook about 2 minutes more!.
10Place noodles on a serving platter and top with beef mixture, and toss together until mixed!.
11Serve at once!.
1 1/2 lbs boneless rib eye steak, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
4 teaspoons sugar
1/4 cup soy sauce
3 cloves garlic, crushed/chopped fine
3 scallion, cut into 1-inch pieces
1/4 teaspoon pepper
1 teaspoon korean sesame oil
Directions
1Mix beef& sugar, let rest 2 minutes, then add remaining ingredients!.
2Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
3Preheat a large, heavy skillet over moderate heat for 2 minutes!.
4Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most!.
5Or, grill beef in very hot gas or electric broiler!.
6Serve immediately with white sticky rice and an assortment of side dishes!.
2 cups shredded cabbage
1 cup canned bean sprout
1/2 cup shredded carrot
1 1/2 teaspoons vegetable oil, plus
2 tablespoons vegetable oil (divided)
1/3 lb ground beef
1/3 cup green onion, sliced
1 1/2 teaspoons sesame seed, toasted
1/2 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot
3 cloves garlic, minced
1 1/2 teaspoons sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12 ounce) package wonton wrapper
1 egg, lightly beaten
3 tablespoons water
Directions
1In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside!.
2In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture!.
3Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper!.
4Place about 1 tbsp of filling in the center of each wonton wrapper!.
5Combine egg and water!.
6Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal!.
7Heat remaining vegetable oil (2 tbsp) in a large skillet!.
8Cook wontons in batches for 1-2 minutes on each side or until golden brown!.
9Add additional oil if needed!.
18 ounces chicken breast
6 egg, separated
12 ounces carrot, julienned
12 ounces cucumber, julienned
12 ounces spinach, cooked and shredded
sesame oil, as needed
salt, pepper to taste
6 cups cooked sushi rice
1 cup soy sauce
1 cup sugar
1/4 cup garlic, minced
1/4 cup chopped white scallion
3 tablespoons sesame seed, toasted and crushed
1/4 cup chili bean paste (kochujang)
2 tablespoons sugar
1 tablespoon water
Directions
1Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste!.
2Cut chicken breasts into small pieces, matchstick sized!.
3Let rest at least 2 hours in marinade -- refrigerated!.
4Season egg yolks with salt!. Beat until smooth!.
5Lightly oil and heat nonstick pan over medium flame!.
6Cook yolks crêpe-style!. Transfer crêpes to!. sheet pan to cool!.
7Repeat process with egg whites!. (If necessary, add small!. amount of cornstarch-water mixture to keep whites smooth!.)!.
8Julienne white and yellow crêpes!. Reserve!.
9Season carrots and cucumber with salt!. Set aside 5 minutes!. Rinse; pat dry!. Saute in sesame oil!. Reserve!.
10Stir-fry spinach in sesame oil!. Reserve!.
11Arrange chicken, egg, vegetables around rice!.
12Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan!. Heat to boil, stirring constantly!.
13Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes!.
14Serve Kochujang sauce with the Bi Bim Bap!.
2 quarts water
3/4 cup sugar
2 pints fresh strawberry, washed,hulled and thinly sliced
1 inch gingerroot, peeled and thinly sliced
2 tablespoons pine nuts
Directions
1Boil the water and sugar together, stir until the sugar is dissolved, boil ten minutes and let it completely cool (about 1 1/2 hrs) Place strawberries& ginger in a large bowl and pour in the sugar syrup!.
2Cover and put in the fridge for about 2 hours to chill!.
3Remove ginger and pour into glasses or punch cups garnish with a few pine nuts on top and serve!.Www@FoodAQ@Com