Question by Glitter Girl: Does anyone have good recipes for Korean food?
I just LOVE Korean food, but I'm not sure how to make it at home. Any good ideas? Thank you in advance. Bye^^
Best answer:
Answer by lorelai
1-)Korean BBQ Chicken
(Yield: 1 servings)
Ingredients
1/4 c Sesame seeds
1/4 c Corn oil
1/4 c Soy Sauce
1/4 c Dark Corn Syrup (Karo)
1 ea Small onion, sliced
1 ea Clove garlic, crushed
1/4 ts Pepper
1/4 ts Ginger, ground
1 ea Broiler-Fryer Chicken (cut -into pieces)
Directions
In a shallow baking dish stri together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours.
Grill over low coals, turning and basting frequently, about 50 minutes.
2-) Shin Sul Ro
Korean Hot Pot
Yield: 6 servings
Ingredients
8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black - Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded
-----------------VINEGAR SOY DIPPING SAUCE-----------------
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted - And Ground
2 ts Finely Chopped Green Onions
Directions
This cook-at-the-table one-pot dish is served with a biting vinegar soy sauce dip. The meat and vegetables are eaten first; then the stock, well flavored by the ingredients and pepped up with chili, is served as a soup with a sprinkling of diced onions.
Very thinly slice the liver, sprinkle with salt and pepper and fry lightly in a little vegetable oil with a few drops of sesame oil until colored and sealed on the surface. Set aside.
Boil the tripe for 8 minutes in lightly salted water; drain and cut into narrow strips.
Cut the beef into thin slices. Pound with a meat mallet or the side of a cleaver and cut into small squares.
Mix the ground meat with the egg, adding salt, pepper and a few drops each of sesame oil and soy sauce. Form small meatballs with wet hands. Fry in a half-and-half mixture of sesame and vegetable oils until lightly browned.
Peel and slice the carrot. Drain the mushrooms and remove the stems. Bring the stock to the boil in a suitable vessel in the center of the table. Add the meat, vegetables and nuts and simmer gently for about 15 minutes. Spoon straight from the pot into small bowls with the vinegar soy dip.
When the meat and vegetables have been eaten, add the finely shredded chili and green onions to the remaining stock and serve in soup bowls.
Vinegar Soy Dipping Sauce: Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions added.
3-) Bin dae ddeok (Mung bean pancake)
14 oz nok doo (mung beans)
1 medium onion, thin sliced
1/2 carrot, thin julienne
3 green onions, cut in a bias
1/8 lb beef, thin julienne
1/2 cup kimchi, cut into strips*
1/4 cup bean sprout, blanched, roughly chopped
2 tbsp salt
* You can substitute to blanched napa cabbage
Wash mung beans and soak in cold water for 3 hours. Get rid of outer shell by rubbing them with hands. Wash again. Put them in a food processor with a little water and grind to fairly fine paste.
In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi. Add mung bean paste and salt.
In a non-stick pan, add vegetable oil. Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once. Serve with soy sauce (with some chopped green onion).
cool tip !
When you grind mung beans, try to lose water as much as possible. It is better to add more water after mixing all ingredients if the batter is too thick, but you can not go back! You can drain the bean, put 2-3 ladle in to a processor, add 1/2 ladle of water(or a little more).
Make a pancake less than 1/2 inch thick.
4-)Jjol myon (Spicy chewy noodle)
serves 2
14 oz (1 pack) jjol myon (chewy noodle)
1 egg, hard boiled
1/4 cucumber, thin julienne
cho go choo jang : 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.
5-) Wha jeon (Pan fried rice cake with flower)
2 cups sweet rice flower
4 tablespoons hot water
1/2 teaspoon salt
some eatable flower petals (rose, azalea, chrysanthemum...)
sugar
vegetable oil
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.
* Wha jeon is one of the traditional spring dishes in Korea.
Not only sweet rice flower can be used, also buckwheat flower and rice flower can be added too. You can use any kind of eatable flower leaves.
For chrysanthemum, it is rather bitter so use less amount.
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