Know any good korean recipes?!
Know any good korean recipes?
i'm trying to impress this korean guy i like by cooking something korean for him. i don't know any korean recipes. i don't know what to cook, nonetheless how to cook it. so i need a korean's or anyone's help for that matter. if you know any good korean food and/or how to cook it, please please let me know. thanks.
Answers:
BULGOGI (KOREAN BEEF)
Combine beef, sliced in thin strips with:
Accent
Garlic
Ginger
Soy sauce
Onion
Carrots
Green onion
Sesame oil
Rice wine
Sugar
Hot pepper (optional)
The ingredients are according to personal taste, combined and sauteed. Serve over steamed rice
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.
BOOL-KO-KEE (KOREAN BARBECUE BEEF)
1 lb. chuck roast cut paper thin slices
1 tbsp. crushed toasted sesame seed
1 tbsp. sesame oil
3/4 c. soy sauce
2 cloves of garlic, minced
Dash of pepper
3 tbsp. sugar
5 green onion tops (white parts) chopped
Put the meat in the freezer for about 30 minutes before slicing. Place meat in a large bowl and sprinkle with sugar and press it with hand. Let it stand for 15 minutes. Cut meat across the grain in very thin slices.
Add sesame oil, sesame seed, green onion, garlic and pepper in the soy sauce. Carefully dip a slice of meat at a time into the soy sauce mixture and drip the soy sauce, then put it into another bowl.
After all the meat was dipped into the soy sauce mixture, then pat them down, with your hand.
Cover and chill in the refrigerator for at least 4 hours. To cook, place meat strips on a rack over charcoal and barbecue until brown on each side. Meat should be brown but not crusty. Or if you wish, heat a large frying pan, toss in meat, and cook over high heat until brown, stirring occasionally. Serves 4 to 6.
This dish can be used as appetizer with western foods or as main dish with Korean foods.
This hearty and richly seasoned dish is easy to prepare and loved by many people on both side of the globe.
Sesame seed and sesame oil can be purchased at the local Korean grocers or the Fiesta might have them.
This website has recipes of all types. You can try everything (appetizer, main course, soup, dessert...) Check it out:
http://www.koreankitchen.com/
bury some spicy lettuce in the ground 4 a year and eat it its called kimchi
Spicy Pork Bulgogi
1 lb pork loin (thin, wide slices like bulgogi)
5 tablespoons soy sauce
2 garlic cloves, crushed
2 sprigs green onions (chopped)
1 yellow onion (sliced)
2 tablespoons toasted sesame seeds
1 pinch black pepper
1 tablespoon sugar or honey
3 tablespoons red pepper paste (kochi-jang)
2 tablespoons red pepper flakes
Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hours.
Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.
Serve with white rice.
3 1/2 cups cooked rice
Vinegar Mixture (3 T vinegar 1 T sugar 1 t salt) (SEE NOTE ABOVE ABOUT SESAME SEED OIL)
Directions: Put cooked rice into mixing tub and sprinkle vinegar mixture generously over rice. With a large wooden spoon, mix with a slicing motion. While you mix, have a helper,(electric fan). This is not to cool kimbap rice, but to puff the extra liquid away.
Procedures
1. Cut beef into strips.
2. Combine A; add beef to marinate.
3. Halve cucumber lengthwise, then but into thin diagonal slices. Sprinkle with salt, let stand until soft; squeeze out water.
4. Cut carrot into 2 in (5cm) long strips.
5. Soak dried mushrooms in lukewarm water until soft. Discard stems and slice thinly.
6. Heat salad oil in a skillet and cook beef over high heat; set aside. Likewise stir-fry each ingredient lightly and season with salt and pepper .
7. Mix egg and B well. Pour over lightly greased square omelet p an thinly.
8. When half-set, roll from far aside tightly. When golden brown, remove from heat.
9. Cut lengthwise in three.
10. Lay seaweed over bamboo mat. Spoon over 1/3 amount (1 1/6 cups) evenly. Wet your fingers with vinegared water and press gently.
11. Leave 1/2 in (1.5 cm) on your side, 1 in (2.5 cm) on far side uncovered.
12. Arrange beef, cucumber, mushrooms, carrot and egg omelet in contrasting colors slightly below center.
13. Holding edges of fillings, roll in one motion so the uncovered seaweed meet each other.
14. Roll up and shape. Press ends.
15. Cut each roll into 8. Wipe the knife with wet cloth after each slice. Arrange on a plate cut side up.