Korean Food Recipes

Find great Korean Recipes @ 123easyaspie.com.

Q: Korean Recipes?
what are some good korean recipes?

A: * Dwenjang Chigae
(This is the spicy Korean version of beef stew)

Ingredients
1 tablespoon sesame oil
1/2 lb steak, thinly sliced
6 cups water
2 tablespoons red chili paste(AKA kochujang, a spicy Korean chili paste)
4 tablespoons soybean paste(AKA Dwenjang, a Korean fermented soybean paste)
1 tablespoon hot red pepper flakes
2 tablespoons minced fresh garlic cloves
1 medium potato, thinly sliced
1 yellow squash, sliced 1/2 inch thick
2 medium carrots, sliced thinly
1 medium onion, sliced
4 green onions, sliced
2 chilies or jalapenos, sliced
2(10ounce)packages extra firm tofu, cubed

Directions
In a large pot, heat sesame oil over medium heat. Add beef and saute until cooked through, about 4 minutes.
Add water and bring to a boil. Once boiling, add the pastes and chili powder and stir until dissolved.
Add the garlic and potato, and cook on medium high heat for 5 minutes.
Add the rest of the vegetable and tofu, and simmer for 10-15 minutes. Stir gently to avoid crumbling the tofu.
Serve with rice and kim chee

*Mandoo guk (Korean dumpling soup) Recipe

Ingredients:
20 dumplings,
4 oz beef,
2 green onions
1/8 tsp soy sauce,
1/8 tsp sesame oil
salt, pepper,
6 cups water,
1 egg, mixed
1 sheet seasoned gim (dried seaweed, nori), crushed

Put a pot on a medium heat stove.
When the pot gets hot, saute beef with soy sauce and sesame oil.
Add water, bring to a boil.
Put dumplings in.
Cook for 3-4 minutes just before dumplings cooked completely.
Add green onions.
Season with salt and pepper.
Spread egg, don’t stir immediately.
Put in a bowl.
Garnish with kim.

*Mul naengmyon (Buck wheat noodle in cold beef broth)

Ingredients:
5 oz naengmyon noodle
1/2 lb beef shank
1/4 English cucumber, julienne
1/2 Asian pear, julienne
1 egg, hard-boiled, sliced in half
1/4 cup pickled radish*
sugar, vinegar, gyeoja (Korean mustard)
1/4 inch piece ginger
4-5 cloves of garlic
1 tsp. salt, 1/2 tsp. pepper

(*Pickled radish – Julienne radish. Add 1 tbsp vinegar, 1 tbsp sugar, 1/4 tsp salt.
Mix well, leave in a refrigerator for at least 30 minutes.)
Put beef, garlic, ginger, salt, and pepper to a boiling water and cook until soft.
Take out the meat and slice very thinly. Set aside.
Save broth, strain, put in a refrigerator.
Skim fat on top.
In a big pot of boiling water, add noodle.
Cook for 3-5 minutes depends on instruction of the package.
Wash in a cold water for several times to get rid of excess starch.Drain and set aside.
In a big bowl, pour chilled broth, some ice and add noodle.
On top, garnish with an egg, pear, cucumber and picked radish.
Serve with sugar, vinegar and gyeo ja (Korean mustard).

Tips: “NaengMyon” is one of the most desirable dishes in summer.There are two types of NaengMyon noodles, “PyeongYang” style and “HamHeung” style.
“Naeng Myon” noodle is made with buck wheat and potato starch, unlike Japanese “Soba” noodle,the chewy texture is a trademark.

*Bibim naengmyon (Spicy buck wheat noodle)

Ingredients:
180 g naengmyon gooksoo (naeng myon noodle)
1/4 cucumber, thin julienne
1 egg,

yangnyum (sauce): 2 tbsp go choo jang (Korean chili paste), 2 tbsp sugar, 2 tsp sesame oil,
1 tsp minced garlic, 1/2 tsp soy sauce, 1 tsp sesame seeds

Boil big pot of water for noodle.
In a small pot, hard-boil egg.
(To make well done, add water, an egg, bring to a boil, reduce heat to medium,cook for 10 minutes.)
Immerse in a cold water immediately.
Peel, cut in half.
Add noodle to a pot, cook for the recommended time from manufacturer.
Dump in a cold water.
Wash 2-3 times until the clean water comes out.
Drain well.
Mix the sauce.
In a large bowl, add noodle, put sauce on top.
Garnish with cucumber and an egg.

Tips: Naeng myon is one of the traditional noodles from Korea.It is very thin, yet has quit chewy texture.
Naeng myon noodles contain a lot of starch so they will stick to a pot and to each other.
Be sure to add a fair amount of water while cooking.

*Janchiguksu (Noodles with vegetables in dried anchovy broth)

Ingredients:
2 bundles somyon noodle
1/4 cup myeol chi (dried anchovy)
1 3×3 kelp piece, 1/2 onion, thin sliced
1 egg, 4 oz beef
soy sauce, sugar, minced garlic, sesame oil, salt and pepper
1/2 square eo mook (fried fish paste)
1/4 cup kim chi – squeezed, 2 tsp salt

yangnyeom jang (sauce): 1 tbsp soy sauce, 1 tsp chopped green onion, 1/2 tsp sesame oil,
1/2 tsp sesame seeds, 1/4 tsp minced garlic

Boil a big pot of water for noodles.
Add noodles, cook for 3-4 minutes depends on recommended time.
Rinse in a cold water, drain.
Add 6 cups cold water to a pot for broth.
Add dried anchovy and kelp.
Bring to a boil, reduce heat to low simmer for 5-7 minutes.
Skim the bubbles, take out anchovies and kelp.
Add soy sauce and salt, bring up to a boil again, turn the heat off.
Saute onion with some vegetable oil.

Mix egg with a touch of salt, make a thin crepe.
(Heat pan, add egg and turn off to very low heat.)
Cool slightly, cut into thin strips.

Cut kim chi into thin strips.
Add 1/2 tsp sugar and sesame oil, mix well with hands.

Cut beef into thin strips, marinade with some soy sauce, sugar, minced garlic, sesame oil, salt and pepper.
Heat pan, saute beef.

Julienne eo mook.
In a pan, add soy sauce, sugar and pepper, bring to a boil.
If the bubble comes up, add eo mook, cook very quickly to absorb liquid on a medium-high heat.
Put noodles in a big bowl.
Pour hot broth.
Arrange kim chi, beef, onion, eo mook and egg on a platter.
Serve individual bowl of noodle.
Guests can add garnishes to fit their tastes.

*Baesook (Cooked Asian pear with peppercorn)

Ingredients:
2 Asian pears
20 peppercorns
2 tablespoons sugar
4 cups water
pine nuts

Peel and core the pear.
Cut into quarters, round the edges.
Stick in 2-3 peppercorns on the outer side.
Combine water, sugar and pear in a sauce pan, bring to a boil.
Reduce heat to low, cook for 5 minutes.
Let cook, put in a fridge.
Serve in a small bowl with 2-3 pears and some pine nuts on top.

*Wha jeon (Pan fried rice cake with flower)

Ingredients:
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.

Tips: 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.

* Kimchi Stir-fry (as a side dish)

Ingredients:
½ cup of well fermented Kimchi,
1 Tbs of bean paste (Doen jang),
1 Tbs of green onion,
1 tsp of chopped garlic,
1 tsp of sesame seed,
sesame seed oil, oil, sugar

Directions:
Chop kimchi, and squeeze water out. If you like it less spicy, you can lightly wash kimchi and squeeze water out.
Coat skillet with oil, and stir in chopped kimchi.
In about two minutes, add bean paste, garlic and green onion and keep string. Sprinkle a little bit of sugar over it. Stir about two more minutes.
Add sesame seeds and sesame see oil at the end.

ENJOY

Q: Korean recipes?
My husband and I go to a little family owned korean restaurant. I would love to learn how to make his favorite dish. It is Kal-bi ribs with korean fried rice, it is delicous. Can anyone help?

A: Korean BBQ Short Ribs (Gal-Bi)

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor grill for medium-high heat.
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Serves 5.

==========

Q: korean recipes?
i’m doing a menu for one of my cooking classes. i need a repice for an appatizer, main course, deressert and drinks. i need at least two of each. please help

A: Try here

Appetizer recipes

Pajeon (Green Onion Pancake)
Japchae (transparent noodle with beef and vegetables)
Bindaeddeok (Mung bean pancake)
Jjinmandu (Steamed dumpling)
Goojeolpan (Crepes with eight stuffing)

Rice recipes

Bap (Boiled Rice)
Paht bap (Red bean rice)
Kongnamoool bap (Rice with soy bean sprouts)
Bibim bap (Beef & mixed vegetable bowl)
Kim bap (Korean style roll)
Jeonbok jook (Rice porridge with abalone)
Kimchi bokeum bap (Kimchi fried rice)

Soups & Stews recipes

Miyeok guk (Beef & seaweed soup)
Mandoo guk (Korean dumpling soup)
Ddeok guk (Rice cake soup)
Yookgaejang (Spicy beef & scallion soup)
Kimchi jjigae (Stewed kimchi)
Dwenjang jjigae (Korean bean paste stew with beef and vegetables)
Soondooboo jjigae (Soft tofu stew)
Maeun tang (Spicy fish stew)

Meats recipes

Bulgogi (Grilled marinated Beef)
Galbi gui (Grilled beef short rib)
Gogi jeon (Pan fried beef with egg)
Galbi jjim (Beef short rib in sweet soy sauce)
Dwejigoki pyeonyook (Braised pork)

Poultry Recipes

Samgye tang (Chicken soup with ginseng)
Dak jorim (Spicy chicken & potato stew)
Dak gal bi (Grilled spicy chicken with vegetables)
Gyeran jjim (Baked egg with green onion)

Fish & Seafood recipes

Ohjing-oe bulgogi (Grilled spicy squid)
Saewoo jeon (Pan fried shrimp)
Nakji bokeum (Spicy octopus)
Saengseon jeon (Pan fried fish)
Saengtae jiri (Pollack stew with vegetables)
gim gui (Grilled seaweed sheet)

Vegetables recipes

Kongnamool moochim (Soy bean sprouts salad)
Hobak namul (Squash salad)
Shigmchi namul (Spinach salad)
Gosari namul (Fernbrake salad)
Ho bak jeon (Pan-fried squash)
Gamja jorim (Potato in sweet soy sauce)

Noodles recipes

Mul naengmyon (Buck wheat noodle in cold beef broth)
Bibim naengmyon (Spicy buck wheat noodle)
Janchi guksu (Noodles with vegetables in dried anchovy broth)
Jjolmyon (Spicy chewy noodle)

Desserts recipes

Baesook (Cooked Asian pear with peppercorn)
Wha jeon (Pan fried rice cake with flower)
In jeol mi (Sweet rice cake covered with toasted bean powder)

Snacks recipes

Ddeokbokee (Rice cake in hot sauce)
Ohjing-oe tuigim (Fried squid)
Ggoma kimbap (Mini roll)
Ramyon (Instant noodle)

Beverages recipes

Shikhye (Sweet malt beverage) – non alcohol
Soojunggwa (Cinnamon & ginger tea with persimmons)
Bori cha (Toasted barley tea)
Oksoosoo cha (Toasted corn tea)
Insam cha (Jinseng tea)

http://www.koreanrestaurantguide.com/recipes/recipe_0.htm

Q: 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.

A: 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.

Q: where can i get korean recipes written in english online?
i fell inlove with korean food & i really wanna learn how to make it myself. all the bookstores where i am sell only korean books. haven’t seen any english recipes around. do you know a website?

A: Try this website:

http://www.koreanrestaurantguide.com/recipes/recipe_0.htm

For more options, just go to any search engine and use keywords “Korean recipes” Good luck and bon appetit!

Q: Does anyone have authentic Korean recipes that aren’t too complicated?
The ones that I’ve found on the internet seem to be missing steps – or English seems to be a second (or third) language for the person writing up the recipes. I’m not looking for anything specific, just a non-speaking Korean wanting to learn how to cook Korean food. Thanks.

A: Marinate chicken, beef, or pork in a simple soy sauce. For the marinade use soy sauce, sesame seed oil, roated sesame seed, grated garlic (half a clove), brown sugar, grated ginger, and some red chili pepper (I’m not sure what kind but you can get it in any Asian market). Simmer the sauce first, let cool them marinate. Chicken (de-boned and butterflyed) takes longer to marinate than beef (thinly sliced, or spare ribs) or pork (thinly sliced). Grill.

Q: Please give me some Korean recipes and traditions?
I am adopted from Korea. I was about 5 months when I was brought to the US and now that I have my own family, I would like to teach my daughter about Korea and Korean culture.

Do you have any recipes or traditions that are used in Korea? Thank you!
I wish I could teach her Korean, but *I* don’t even know it! Good idea though.

A: hello

kitchen.naver.com

this website give fantastic and delicious receieps but it’s in korean.

there are so many wonderful receipes!

Q: Does anyone know of any easy and delicious Korean recipes?
My boyfriend is Korean, however, I am not. I’ve eaten Korean food before, but I’ve never attempted to cook it. I’m looking for something that’s thoroughly explained in the recipe instructions and easy – but also something that a Korean would find tasty. Please help me cook something that I won’t screw up!

A: Here are some outstanding Korean dishes that anyone would love. Sure to please your BF. I hope you will find these easy enough and be asured they are good.

Bulgogi (Korean Beef Barbecue)

Ingredients:
1 pound top sirloin steak, trimmed
1 tablespoon brown sugar
3 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
3 garlic cloves, minced
Cooking spray

Method:
Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices.

Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill or you can cook in skillet/wok

Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

Yield: 4 servings

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Shang Kimchi (Summer, or Raw, Kimchi)

You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.

Ingredients:
14 cups coarsely chopped napa cabbage (about 2 pounds)
3 tablespoons kosher salt
1 tablespoon sesame seeds, toasted
2 1/2 tablespoons sambal oelek or Thai chile paste
2 tablespoons minced fresh garlic
2 teaspoons dark sesame oil

Method:
Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

Yield: 4 cups

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Korean Cucumber Salad

Use a mandoline or food processor to slice the cucumber uniformly thin. Salting the cucumber causes it to wilt and draws out excess moisture.

Ingredients:
3 1/2 cups (1/16-inch-thick) slices English cucumber (about 1 large)
2 teaspoons kosher salt
2 tablespoons minced green onions
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil

Method:
Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.

Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.

Yield: 8 servings

Q: Does anyone have Korean recipes?
I love Korean food, but I’m now living in London and there are not a lot of Korean restaurants around. I’m looking for recipes for all the yummy little dishes you get with a meal like bean sprouts, marinated bean curd, potato? or sweet potato?

A: My friend likes this website and she’s into Korean http://www.koreanrestaurantguide.com/recipes/recipe_0.htm

Q: What are some great korean recipes to make that wont cost me a future?
I’m trying to make a meal for a family of 4 but I have absolutely no clue how to make any asian style meals. If you could leave me the recipe or even a website with the recipe that would be great thanks!
Oh by the way that should say fortune.

A: I think Korean BBQ is great: your kids will enjoy it too! Serve with rice (or noodles) & veggies, it’s a
well balanced meal. As the cook, all you do is marinade!

The soups, rice & noodle dishes are all very easy to make. These are some great websites:

http://www.koreaneats.com/recipes.htm

http://www.koreankitchen.com/

http://www.koreanrestaurantguide.com/recipes/recipe_0.htm

http://www.koreainfogate.com/taste/food/recipemain.asp

http://www.asianonlinerecipes.com/online_recipes/korea/korea.php

http://www.recipelink.com/rcpkorean.html

http://www.razzledazzlerecipes.com/quickneasy/soups/korean.htm

http://www.cooks.com/rec/search/0,1-0,easy_korean_food,FF.html

Q: What’s a good website to search for Korean recipes?
I’m trying to find the Korean Chap Jae recipe.

A: http://allrecipes.com/Recipes/World-Cuisine/Asia/Korea/Main.aspx

http://www.geocities.com/ypmljulia/

http://food.yahoo.com/search?tp=recipe&p=korean

Q: is there any easy and common korean foods recipes?
as long as i don’t have to buy korean ingredients to make korean foods! i like cooking but i’m not good at it yet so i want easy recipes or videos.

A: Here’s what I think (I’m a korean myself..):

You could buy some easy top ramen stuff.
I started making them by myself when i was like 7 years old so it shouldnt be a problem.
If you would like a traditional korean dish, try looking things up at this great website:

www.missyusa.com
in the front its korean, but then just type in “korean dishes”

Hope I helped!!!

Q: What are some good easy korean recipes?
I need to cook something for a project that is related to Korea.

A: http://www.koreanrestaurantguide.com/recipes/recipe_0.htm

http://fooddownunder.com/cgi-bin/search.cgi?q=korean

Q: Does Anybody know any easy Korean Recipes?
I’m doing a school project and i need to make something. Its got to be easy and relatively cheap, since i dont really care to spend so much money on the people in my class. (i dont really like them) Anyways, can anyone help?

A: If you can find kim-chi, you could make fried kim-chi and tofu. You use the firm type of tofu (bean curd). You could also make a side of white rice. Koreans prefer sticky rice, which has short grains. But if you can’t find that, any white rice will do. Be sure to have some soy sauce handy. Koreans eat with chop sticks and spoons.

Q: What are some North Korean potato recipes?
I like potatoes and am always interested in new ways to cook them. Apparently they eat a lot of potatoes in North Korea. How do they make them?

A: Korean Seasoned Potatoes

2 medium potatoes
2 tablespoons soy sauce
2 teaspoons sugar or substitute sweetener
1 teaspoon minced garlic
2 teaspoons sesame seeds
2 teaspoons sesame oil
4 tablespoons minced scallion

Peel potatoes and dice, placing in cold water to prevent browning.

Drain and place in saucepan with just enough water to barely cover potatoes. Bring to boil and cook just until tender, 3 to 4 minutes.

Meanwhile, in bowl, combine soy sauce, sweetener, garlic, sesame seeds, sesame oil and scallion. Drain cooked potatoes well and add to soy sauce mixture, tossing well. Chill. These are meant to be served cold.

OR you could try this one, which is a little bit different
http://www.recipezaar.com/Korean-Potatoes-340851

OOohh this one looks really good, and it has Step-by-Step photos of the recipe… (i hope you like spicy…)
http://www.grouprecipes.com/2999/korean-spicy-potato-side-dish-gamja-jorim.html

Good Luck.

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