Can I have a few Korean sea food recipes?!


Question:

Can I have a few Korean sea food recipes?

May be Korean fish curry or Prawn curry


Answers:
Korean Fried Oyster Hot Pot & Squid in vinegar and soy sauce
http://www.geocities.com/tokyo/market/77...

Korean Seafood Rice (this is neat, it's shown in step by step pictures)
http://chowtimes.com/recipes/seafood/...

tons here, from shrimp, to octopus, to eel, to oysters, to clams, and more....
http://fooddownunder.com/cgi-bin/search....

couldn't find any korean curries, lots of other asian curries out there tough.

Haemul Chon-gol:

? lb Nappa cabbage, sliced diagonally into shreds

1/4 onion, sliced into thick strips

1/4 lb. green onions, sliced diagonally

1/4 lb. bamboo shoots, thinly sliced

1/8 lb mushrooms, thinly sliced

1/4 lb squid, cleaned, scored, and parboiled*

1/4 lb octopus, cleaned, cut into 2-inch pieces, and parboiled

1/4 lb. fresh scallops, score against the grain

100 fresh oysters (meat, not shells), cleaned

4 medium sized clams (meat, not shells), cleaned

1/4 lb chrysanthemum leaves**

3 cups chicken or beef broth
Seasoning Sauce:

2 T. chicken or beef broth

1 t. ginger juice (or 2-3 slices fresh ginger crushed an finely chopped)

2 T. garlic, finely chopped

2 T. red pepper powder

salt to taste
Mix all ingredients together in a bowl.

Prepare vegetables and seafood. Arrange the vegetables in the bottom of a large, heavy pan. Add broth and bring to boil. Add seafood and seasoning mixture to taste while boiling. Add chrysanthemum leaves. Reduce to simmer and cook for about 5 minutes, or until all the ingredients are heated through. Place pan in middle of table and allow each diner to serve themselves.

Serves 4.

* To score squid, cut shallow grooves on the interior of squid in opposite diagonals, so that diamond shapes are formed. To parboil, heat enough water to cover in a pan. Then plunge squid into water for about 30 seconds, no more than 1 minute. Remove from water and drain.

** Chrysanthemum leaves are available in Asian markets. If dried, soak until rehydrated and soft.

Rice Paper Wrapped Fish:

25 min 15 min prep
4 servings

800 g firm fish fillets
2 green chilies, chopped
1 tablespoon sesame oil
4 tablespoons chopped coriander
2 tablespoons chopped basil
1 teaspoon cumin seeds
12 large rice paper, rounds
oil (for frying)
black sesame seeds (optional)

1. Wash fish, pat dry on absorbent paper and cut into 12 pieces.
2. Place chillies, sesame oil, coriander, basil and cumin seeds in a spice grinder or mortar and pestle, and grind until they form a rough paste.
3. Spread paste over fish.
4. Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
5. Place a piece of fish on each round, fold in sides and roll to enclose.
6. Heat a little oil in a frypan over medium heat.
7. Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
8. Drain on absorbent paper.
9. Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.

Korean Sushi

2 cups uncooked short-grain white rice
2 cups water
2 tablespoons cider vinegar
2 leaves chard
2 eggs, well beaten
2 tablespoons soy sauce, divided
3 tablespoons water
1 onion, diced
1 tablespoon vegetable oil
3/4 pound beef tenderloin, minced
1 (6 ounce) can chunk light tuna in water, drained
1 carrot, julienned
1 cucumber, julienned
6 sheets nori (dry seaweed)

In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.
------------------- --------------- ------------------
Korean Spicy Fish Soup (Mae Un Tang)

10 ounces firm white fish fillets (cut into chunks)
4 large shrimp (peeled & deveined)
8 ounces daikon radishes (Chinese white radish)
1 chili pepper
1 green onion
10 clams
dried kelp (dashima 2"x3")
2 tablespoons ground red pepper
1 tablespoon red bean paste
1 tablespoon soy sauce
1 1/2 tablespoons chopped garlic
1/2 tablespoon ginger juice
sugar
salt
parsley (chopped)

Cut daikon into 1"x1" x 1/4" pieces.
Deseed chili pepper& cut diagonally into 1/4" slices.
Cut green onion into 2" pieces.
Mix red pepper, bean paste, soy sauce, garlic, ginger juice& sugar.
In soup pot, bring four cups of water to a boil, add clams and boil until they open.
Take clams out of pot, add kelp to pot& boil 2 minutes.
Put daikon pieces into seasonings& mix well.
Add this mixture to pot& boil until daikon is cooked.
Add fish& shrimp, boil until cooked.
Add clams, green onion& chili pepper slices.
Add salt to taste, chopped parlsey, and serve.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources