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Bulgogi Beef (Korean Barbecued Beef) Recipe

Posted by Seattle Girl on 11/03/2010
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A famously delicious Korean tradition of marinating trimmed lean slices of beef in tamari, garlic & spices, then grilling till the sweet-savory marinade caramelizes crispy on the beef. Directions: 1. With the back of a knife, pound each slice of beef lightly to tenderize it. 2. In a...

Kalbi Kui

Posted by ADMIN on 09/26/2007
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Marinate the ribs in the rest of the ingredients for several hours (or overnight) in a covered dish in the refrigerator. Turn at least once half-way through the marinating time. (I put it in the refrigerator the night before, then turn the ribs in the morning and put them back in the...

Korean Barbecue - Bulgogi

Posted by ADMIN on 09/26/2007
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Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table...

Korean Cabbage Pickles with Daikon (Kim Chee)

Posted by ADMIN on 09/26/2007
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Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon...

Turnip-Water Kimchi (Korean Dong Chimi)

Posted by ADMIN on 09/26/2007
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1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and...

Tongdak Juk (Roasted Chicken)

Posted by ADMIN on 09/26/2007
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Directions: Steam chicken for 1 hour. Combine all other ingredients to make basting sauce. Pour some sauce over chicken. Skewer chicken and grill over charcoal, turning and basting often, for 1 hour. A rotisserie can also be used, or roast on rack in preheated slow oven (325 degrees) for 3 1/2...

Toasted Dried Sea Laver - Keem Kui

Posted by ADMIN on 09/26/2007
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Tissue-thin sheets of dried and compressed sea laver (keem) are toasted lightly until they turn bright green, then cut into small pieces to serve as a side dish with main courses, rice or vegetables. Throughout the waters surrounding Korea, Japan and Northern China, this type of laver is...

Sweet and Hot Bulgogi

Posted by ADMIN on 09/26/2007
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Mix all ingredients in a large mixing bowl (including juice from pineapple). Let it marinate overnight or minimum 8 hours. Saute over med high heat in large skillet or wok until meat is lightly browned. Ensure the juice is added during cooking.This batch should take two trips to the stove to...

Stir-Fried Cucumbers and Beef

Posted by ADMIN on 09/26/2007
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MIXTURE A 1/4 ts Crushed garlic Salt and pepper MIXTURE B 1 tb Finely chopped green onion 1 ts Roasted sesame seeds 1 ts Sesame oil 1/2 ts Soy sauce 1/2 ts Ground chili pepper 1/4 ts Salt GARNISH Chili pepper; shredded Cut off both ends of cucumbers and...

Steamed Rice (Korean Bab)

Posted by ADMIN on 09/26/2007
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1. Pour the rice into a cooking pot. Fill the pot nearly to the brim with cold water, then pour the water out. The rice will remain at the bottom of the pot. Repeat this process 4 or 5 times, or until the water seems quite clear. Rinsing the rice in this manner eliminates any excess starch. 2....