What are some typical korean meals?!
Answers: for like dinner.
I worked with Koreans for 2 years. Once a week I ate with them. Seaweed Soup and rice is a very part of their lives. But these are some of the recipes I often ate with them.
Pajeon (Green Onion Pancake) recipe
Ingredients:
1 bunch green onion - cut in a bias,
1/2 onion - thin slice
1/2 carrot - thin julienne
1/4 lb shrimp* - chopped
1/4 lb bay scallops* - chopped
1/4 lb clams* - chopped
1/8 lb squid* -chopped
(*You can substitute to any seafood.)
For batter: 1 cup water (3-4 tbsp more)
1 cup flour
1 egg
2 tsp soy sauce
1 tsp salt
1/2 tsp sugar
1/2 tsp dwen jang (Korean bean paste)
Soy dipping sauce: 3 parts soy sauce, 1 part rice vinegar, some chopped green onion
In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase "Korean pancake mix" from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.
Combine all vegetables and seafood into a batter and mix well.
In a non-stick pan, put 3-4 tbsp vegetable oil.
Make a pancake about 4-5 inches in diameter.
Serve with soy dipping sauce.
Tips: Make a pancake as thin as possible. It tastes much better!
They make large size "pa jeon" generally in Korea.
At home, you cut green onions in half, alternate root part and green part in a hot non-stick pan.
Pour the batter evenly on top, cook for 2-3 minutes until you can flip it.
Spoon over beaten egg, flip and finish cooking.
Cover the plate over the pan, turn it over, and serve.
Kim bap (Korean style roll) Recipe
Ingredients: 4 cups bap (cooked rice), 4 sheets kim (seaweed sheet, nori)
2 eggs, 1/2 carrot, 4 long pieces danmooji (pickled yellow radish)
4 oz beef, 8 heads spinach, 2 imitation crab meats (6-7 inches length)
1/2 sheet square eomook (fish cake)
beef marinade: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic,
sesame seeds, pepper
vinegar sauce: 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil,
1/4 tsp sesame seeds
fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil,
1 tbsp sesame seeds
Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.
Beef - marinade for 5 minutes, sauté in a pan.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
Imitation crab meats - cut in half, lengthwise.
Eomook (fried fish paste) - cut into 1/2 inch width long strips.
Boil eomook sauce, cook eomook to absorb liquid.
Cool rice slightly.
Add vinegar sauce, mix well.
On a bamboo stick roller, put kim (nori).
Add rice on 2/3 of kim.
Put each ingredients.
Roll carefully.
Spread sesame oil, sprinkle sesame seeds.
With sharp knife, slice 1/2 inch thick
Soondooboo jjigae (Soft tofu stew) Recipe
Ingredients: 1 pack soon doo boo (soft tofu)*
8 small clams - cleaned, 4 oz pork (or beef) - sliced
1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced
2 green hot chilies - sliced, 2 green onions - sliced
1 egg york, 1 tbsp go choogaroo (Korean chili powder)
1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger
1 tsp soy sauce, 1/2 tsp sesame oil
1 tsp sae woo jeot (salted shrimp)**
3 cups water
(*It is in a tube, different from square package soft tofu in a Korean super market.)
(**Salt can be used.)
Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.
In a pot, add vegetable oil and saute pork.
Add go choo ga roo (Korean chili powder), keep stir.
Add water and kimchi, bring to a boil.
Scoop in soon doo boo with a spoon.
Reduce heat, add sae woo jeot (salted shrimp).
Add chillies, green onions and clams.
Cook for a minute or so.
Finish with egg york in the center and a dash of sesame oil.
Serve with rice.
Bulgogi (Grilled marinated Beef) Recip
Ingredients: 2 lb beef (loin tip steak)*, thin sliced
3 green onions, sliced in a bias
4 button mushrooms, sliced
1/2 onion, thinly sliced
1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup water
2 tbsp sesame oil, 2 tsp pepper
1 tsp sesame seeds, 1-2 tbsp minced garlic
1 tbsp juice of ginger
1/2 onion, grind in a food processor
(*Or any parts for grilling)
Have sliced beef very thin.
Combine all ingredients in a big bowl.
Marinade beef and vegetables for at least 30 minutes.
1-2 hours is the best, after more than several hours it will taste too salty.
Grill the beef.
Serve with rice.
Tips: Important tip is to use same amount of soy sauce and sugar.
If you do this a day ahead, reduce soy sauce.
And don't forget to put it in a refrigerator.
Ask a butcher to slice the beef very thinly.
Traditionally, bul go ki made with very thin slice of beef.
But store bought beef, rather thick slice works as well.
Or there's a sliced beef just for bul go ki in a Korean grocery.
You can grill this on a table top, with a shallow pan.
Grill with medium high heat and have the juice of beef and vegetables on rice.
Nakji bokeum (Spicy octopus) Recipe
Ingredients: 1 octopus or 1 Lb
1/2 onion, slice 1/3 inch thick
2 chilies, slice in a bias
2 green onions, cut in a bias
1 oz carrot or 1/4 carrot, slice thinly
4 pyogo (shittake mushroom), quartered
sauce : 1/4 cup gochoojang (Korean chilli paste)
2 tablespoons gochoogaroo (Korean chili powder)
1 tablespoon soy sauce, 1 tablespoon sugar
2 tablespoons sesame oil, 1 tablespoon sesame seeds
2 tablespoons minced garlic
Wash octopus, cut the legs into 3 inches long, open head and take out inside, quarter the head.
Drain well.
Mix all ingredients for sauce
Put everything in, mix with a hand.
Let marinade for 10 minutes.
Heat the pan on a medium high heat, cook octopus for 3-4 minutes or until done.
If the heat is too high it will burn, if too low it will get soggy.
Jjolmyon (Spicy chewy noodle) Recipe
Ingredients: 14 oz (1 pack) jjolmyon (chewy noodle)
1 egg, hard boiled
1/4 cucumber, thin julienne
chogochoojang (sauce): 2 tbsp go choo jang (Korean chili paste), 1 1/2 tbsp sugar
1 tbsp rice vinegar, 1/2 tsp minced garlic, 1/2 tsp sesame seeds,
1/4 tsp sesame oil, a pinch of pepper
Boil 6 cups water in a big pot.
Cook noodle for 5 minutes or follow the instruction on the package.
Rinse several times to get rid of starch in cold water, drain well.
Cut an egg in half.
In a bowl, add half of the noodle, put some cho go choo jang, place cucumber and egg on top.
On the travel channel, I saw a wonderful korean bbq that was made tableside. It looked dee-lish-ious!!
bulgogi is my favorite its garlicky and delicious!