A EASY korean recipe?!
A EASY korean recipe?
i need helpp does anyone know a easy korean recipe that i can make that will taste "ok" room temperature
Answers:
Korean Spicy Chicken and Potato (Tak Toritang)
2 1/2 pounds chicken drumettes
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
1/4 cup water
1/2 cup soy sauce
2 tablespoons white sugar
3 tablespoons hot pepper paste
In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
----------------- ---------------- ------------
Chap Chee Noodles
1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon sugar
1/4 teaspoon black pepper
1/3 pound beef top sirloin, thinly sliced
2 tablespoons vegetable oil
1/2 cup thinly sliced carrots
1/2 cup sliced bamboo shoots, drained
1/4 pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.
SPINACH KOREAN SALAD
1 lb. fresh spinach
1 can water chestnuts or 1 c. chopped celery
1/2 c. bean sprouts
2 hard boiled eggs
5 strips crumbled cooked bacon
Mix together in a large salad bowl. Put Korean Salad Dressing over when ready to serve.
KOREAN SALAD DRESSING:
1 c. salad oil
3/4 c. sugar
1/4 c. vinegar
2 tsp. Worcestershire sauce
3/4 c. catsup
1/4 tsp. salt
1 med. onion, diced
Mix all dressing ingredients together. Refrigerate until ready to serve. Salad dressing is good on other greens also.
KOREAN STYLE BROILED BEEF SHORT RIBS
2 lbs. short ribs
4 to 5 tbsp. sugar or honey
3 tbsp. oil
6 tbsp. soy sauce
2 scallions, chopped
2 cloves garlic, minced
Dash of salt and pepper
1/4 c. rice wine or sherry
Have ribs cut into 2 in square serving pieces. Score both sides of each piece deeply with knife. Cut away excess fat. Add sugar and oil to ribs. Mix well. Let stand.
Marinate 2 to 3 hours. Broil on both sides. Combine remaining ingredients; mix well with ribs. Serve hot.
Bap (Boiled Rice) Recipe
Ingredients: 1 cup rice and 1.3 cup water
DIRECTIONS: ●Wash rice in cold water for 3-4 times. ●Put in a rice cooker. ●Add water and cook.
Tips: When you add water,
measure rice level by sticking your finger to rice
and pour the same amount of water.
Mandoo guk (Korean dumpling soup) Recipe:
Ingredients: 20 dumplings, 4 oz beef, 2 green onions
1/8 tsp soy sauce, 1/8 tsp sesame oil
salt, pepper, 6 cups water, 1 egg, mixed
1 sheet seasoned gim (dried seaweed, nori), crushed
DIRECTIONS:
●Put a pot on a medium heat stove.
●When the pot gets hot, saute beef with soy sauce and sesame oil.
●Add water, bring to a boil.
●Put dumplings in.
●Cook for 3-4 minutes just before dumplings cooked completely.
●Add green onions.
●Season with salt and pepper.
●Spread egg, don't stir immediately. Put in a bowl.
●Garnish with kim.
Wha jeon (Pan fried rice cake with flower) recipe
Ingredients: 2 cups sweet rice flower
4 tablespoons hot water
1/2 teaspoon salt
some eatable flower petals (rose, azalea, chrysanthemum...)
sugar, vegetable oil
DIRECTIONS:
●Wash flower petals, pad dry with paper tower.
●Sprinkle hot water over the flower, mix well, knead for 10 minutes.
Make 1 and 1/2 inches in diameter, 1/3 inch thick medallion.
●Heat the pan with some oil, cook one side for 2-3 minutes, flip,cook for another 2minutes.
●While the second side is cooking, put some leaves on top.
●Flip again, leave for 20-30 seconds to cook leaves.
●Serve with some sugar on top.
HAVE A NICE DAY! BYE
BIBIM BAHB (KOREAN DISH)
1 1/2 c. rice
1/2-1 lb. ground beef or top round cut in strips
4 tbsp. soy sauce
1 tbsp. salad oil
2 green onions
2 cloves garlic
1 tbsp. toasted crushed sesame seeds
Dash of pepper
Salt to taste
1 tsp. sugar
1/2 tsp. monosodium glutamate (MSG)
1-2 c. bean sprouts
1 tbsp. oil for frying
1 c. celery, thin sliced
1 c. cucumber, thin sliced
2 carrots, shredded
1 (4 oz.) can water chestnuts
Cook rice and set aside. Mix beef, soy sauce, salad oil, green onions, garlic, sesame seeds, pepper, sugar and MSG. Fry slowly until meat is done. Add bean sprouts (drained) and cook until heated thoroughly (do not over cook). Remove from heat. Cut celery thin on diagonal. Sprinkle with salt lightly and let stand 15 minutes. With hands, squeeze water from celery. Cut cucumbers very thin on diagonal. Shred carrots.
In a second fry pan 2 teaspoons oil and celery for 2 minutes. Remove and add meat mixture. Add 2 teaspoons oil and repeat the process for the cucumbers and carrots. Slice water chestnuts thin and add to meat and vegetable mixture. Mix gently or serve over hot cooked rice. Serves 5-6.
I use this recipe a lot. Try and see.
BARBEQUE MARINADE
FROM KOREAN CUISINE
This recipe is for Beef, Korean B.B.Q. Ribs, Short Ribs, Beef Kabob, and Chicken Meat
MARINADE INGREDIENTS:
2 Tablespoons Soy Sauce
2 Tablespoons Beef Stock
2 Tablespoons Sesame Oil
1 Tablespoon Sugar
2 teaspoons minced Garlic
1 teaspoon black Pepper
METHODS:
For Beef:
1. Cut 1 lb. Rib eye steak into thin slices. Prepackaged thin slices of beef is also available in Korean and most Asian markets.
2. Mix beef into Marinade.
3. Pre-heat the barbeque grill, then barbeque the meat until both sides turn slightly brown; serve.
For Short Ribs: *** Add minced kiwi and onion to tenderize.
1. Remove fat and cut along the bone of the short ribs to get 1 lb meat. Cut meat into 2” wide strips. Then make an initial crosswise cut half way through each strip, followed by a second cut all the way through until all are cut into pieces. Mix beef into marinade. Add 1 teaspoon minced kiwi and 2 teaspoons minced onion to tenderize. Barbeque and serve.
For Korean B.B.Q. Ribs:
1. Ribs into Marinade for about 30 minutes.
2. For better taste, tenderize the ribs before Marinade.
3. I like to Marinate for 1 hour or overnight for better flavor.
For Skewered Beef and Vegetables (Beef Kabob):
Cut ? lb short ribs or sirloin into bite size pieces. Add marinade, mix thoroughly, then mix with ? lb cut vegetables (shiitake mushrooms, onions, blanched carrots, and asparagus). Assemble beef and vegetables on skewers by alternating beef and vegetables. Barbeque and serve.
For Chicken:
Use 1 lb skinless chicken breast. Cut to bite size. Mix marinade thoroughly and marinate with chicken. Marinate for 1 hour; overnight will give stronger flavor. Barbeque and serve.