KOREAN

Dol Sot Bi Bim Bap

Dol Sot Bi Bim Bap

Ingredients

Original recipe makes 6 servings

  • 1/2 cup soy sauce
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup minced garlic
  • 1/3 cup chopped green onion
  • 4 tablespoons toasted sesame seeds
  • 20 ounces rib-eye steak, sliced thin
  • salt and pepper to taste
  • 3 cups uncooked glutinous (sticky) white rice, rinsed
  • 6 1/2 cups water
  • 4 dried shiitake mushrooms
  • 1 pound fresh spinach, washed and chopped
  • 12 ounces cucumber, julienned
  • 12 ounces carrots, julienned
  • sesame oil
  • 8 ounces fresh bean sprouts
  • 6 eggs
  • 6 sheets nori, crumbled
  • 6 tablespoons sesame oil
  • 1/4 cup chili bean paste (Kochujang)

Directions

  1. Make the marinade for the beef. Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. Cover, and refrigerate for at least 2 hours.
  2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  3. Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
  4. Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
  5. Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside. Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes.
  6. Transfer the stone bowls from the oven to suitable heat resistant surface. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.

Footnotes

  • You can substitute zucchini for the cucumber.
  • For Dol Sot Bi Bim Bap, you can either fry the egg and place on top, or just add the raw egg yolk on top immediately before serving to allow the person eating to mix it in.

Kalbi

Kalbi

Ingredients

Original recipe makes 4 servings

  • 3/4 cup soy sauce
  • 3/4 cup brown sugar
  • 3/4 cup water
  • 1 garlic clove, minced
  • 2 green onions, chopped
  • 1 tablespoon Asian (toasted) sesame oil
  • 2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions

  1. In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
  2. Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Kim Chee Squats

Kim Chee Squats

Ingredients

Original recipe makes 8

  • 2 pounds coarsely chopped Chinese cabbage
  • 1 tablespoon salt
  • 2 tablespoons chopped green onion
  • 1 clove garlic, crushed
  • 1 tablespoon chili powder
  • 2 teaspoons minced fresh ginger root
  • 1/2 cup light soy sauce
  • 1/2 cup white wine vinegar
  • 2 teaspoons white sugar
  • 1 dash sesame oil

Directions

  1. Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
  2. After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

Kongnamool

Kongnamool

Ingredients

Original recipe makes 4 servings

  • 1 pound soybean sprouts
  • 2 tablespoons soy sauce
  • 1/4 cup sesame oil
  • 2 tablespoons Korean chile powder
  • 1 1/2 teaspoons garlic, minced
  • 2 teaspoons sesame seeds
  • 1/4 cup chopped green onion
  • 2 teaspoons rice wine vinegar, or to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
  2. Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

Korean Cucumber Salad

Korean Cucumber Salad

Ingredients

Original recipe makes 2 Servings

  • 1/4 cup white vinegar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon vegetable oil
  • 2 tablespoons sesame seeds
  • 1 cucumber, thinly sliced
  • 1/2 green onion, sliced
  • 1/2 carrot, julienned

Directions

  1. In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
  2. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

Pul-Kogi

Pul-Kogi (Korean beef)

Ingredients

Original recipe makes 4 servings

  • 1 pound beef top sirloin, thinly sliced
  • 6 cloves garlic, minced
  • 1/2 pear – peeled, cored, and minced
  • 2 green onions, thinly sliced
  • 4 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine
  • 1 tablespoon sesame seeds
  • 1 teaspoon minced fresh ginger
  • freshly ground black pepper to taste (optional)

Directions

  1. In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
  2. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Korean Sushi

Korean Sushi

Ingredients

Original recipe makes 24 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)

Directions

  1. 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.
  2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Seaweed Soup

Seaweed Soup

Ingredients

Original recipe makes 4 servings

1 (1 ounce) package dried brown seaweed

1/4 pound beef top sirloin, minced

2 teaspoons sesame oil

1 1/2 tablespoons soy sauce

1 teaspoon salt, or to taste

6 cups water

1 teaspoon minced garlic

Directions

  1. Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
  2. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Tak Toritang

Tak Toritang (Korean Spicy Chicken and Potato)

Ingredients

Original recipe makes 4

  • 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

Directions

  1. 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.

Maple Syrup Korean Teriyaki Chicken

Maple Syrup Korean Teriyaki Chicken

Ingredients

Original recipe makes 5

  • 1/4 cup soy sauce
  • 1 cup water
  • 1/3 cup maple syrup
  • 3 tablespoons dark sesame oil
  • 2 cloves garlic, crushed
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons ground black pepper
  • 5 skinless, boneless chicken breast halves
  • 1 cup brown rice
  • 2 cups water
  • 2 tablespoons cornstarch

Directions

  1. Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
  2. Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
  3. Preheat the oven broiler. Lightly grease a baking dish.
  4. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
  5. Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.