Showing posts with label Korean. Show all posts
Showing posts with label Korean. Show all posts

Korean Cucumber Salad Recipe

Ingredients:
  • 4 to 5 pickling cucumbers
  • 3 tbsp. soy sauce
  • 3 tbsp. vinegar
  • 1 tbsp. sugar
  • 1 tbsp. sesame oil
  • Dash of black pepper
  • Dash of chili pepper
  • 1 clove garlic, chopped
Directions:
  1. Peel cucumbers and slice thinly. 
  2. all the ingredients and pour over cucumber, lightly toss. 
  3. Serve immediately.

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Korean Spinach Salad Recipe

Ingredients:
  • 1 lb. fresh spinach
  • 1 can water chestnuts or 1 c. chopped celery
  • 1/2 c. bean sprouts
  • 2 hard boiled eggs
  • 5 strips crumbled cooked bacon
Directions:
  1. Mix together in a large salad bowl. 
  2. Put Korean Salad Dressing over when ready to serve.

Korean Salad Dressing:
  • 1 c. salad oil
  • 3/4 c. sugar
  • 1/4 c. vinegar
  • 2 tsp. Worcestershire sauce
  • 3/4 c. catsup
  • 1/4 tsp. salt
  • 1 med. onion, diced
Directions:
  1. Mix all dressing ingredients together. 
  2. Refrigerate until ready to serve. 
  3. Salad dressing is good on other greens also.

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Korean Squash Salad (Hobak Namul) Recipe

Ingredients:
  • 1/2 Squash or about 6 oz
  • 1/4 cup water, 1 teaspoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Sugar, 1/4 teaspoon salt
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon sesame seeds for garnish 
Directions:
  1. Quarter the Squash in length wise, slice in 1/4 inch thick.
  2. In a small pan, add all ingredients and mix. 
  3. Put Squash, cover the lid. 
  4. Bring to a boil on a medium high heat, reduce to low heat, cook for another minute or so. 
  5. Transfer to a dish, garnish with sesame seeds.

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Korean Lamb Chops Recipe

Ingredients:
  • 8 lamb chops
  • 1 tablespoon rice vinegar
  • 1/3 cup tahini 
  • 2 tablespoons chili paste 
  • 2 tablespoons sesame oil 
  • 1/4 cup soy sauce 
  • 2 tablespoons sugar 
  • 1 tablespoon honey 
  • 2 garlic cloves, crushed 
  • 3 tablespoons water
Directions:
  1. Mix together all the ingredients and pour over lamb chops. 
  2. Marinate 4 hours or overnight. 
  3. Heat oven to 375. 
  4. Remove chops from marinade. 
  5. In a large ovenproof skillet brown chops 5 minutes per side. 
  6. Place in oven for 5-10 minutes, serve.

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Korean Spicy Lamb And Cutlets Recipe

Ingredients:

  • 100g gochujang (Korean fermented red pepper paste, see Tip) or use brown miso paste mixed with a little cayenne pepper
  • 5 tbsp sake
  • 3 tbsp soy sauce
  • 3 tbsp mirin (see Tip)
  • 1/2 tsp mild or hot chilli powder
  • 1 tbsp toasted sesame oil
  • 12 French-trimmed lamb cutlets, excess fat removed
  • 200g fine green beans, trimmed
  • 1 tsp toasted black sesame seeds (see Tip) or normal sesame seeds, to serve
  • For the sesame dressing
  • 30g tahini (sesame seed paste)
  • 2 tsp lemon juice

Directions:

  1. In a large bowl, whisk together the gochujang paste, sake, soy, mirin, chilli and sesame oil. 
  2. Add the lamb, turn to coat in the marinade and cover and chill for 12 hours to marinate, turning the lamb over halfway.
  3. Just before serving, cut the beans diagonally into 5cm lengths. 
  4. Cook in a saucepan of boiling water for 1 minute. 
  5. Drain and refresh in cold water. Set aside.
  6. Preheat the grill to high. Lift the lamb from the marinade and spread out in 1 layer on a large, foil-lined baking tray. 
  7. Grill, brushing with the marinade, for 3-4 minutes each side, until golden but still a bit pink in the middle. Set aside for 5 minutes.
  8. Divide the lamb cutlets between plates and sprinkle with the black sesame seeds. Make the sesame dressing. 
  9. Mix together the tahiniand lemon juice and serve alongside, with the cooked beans.

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Korean Lamb Bulgogi Asian Pear Dipping Sauce Recipe

Ingredients:
  • 4 green onions, coarsely chopped
  • 3 tablespoons sugar
  • 3 garlic cloves, coarsely chopped
  • 1 2-inch piece fresh ginger, peeled, cut into thin rounds
  • 2/3 cup soy sauce
  • 2/3 cup mirin (sweet Japanese rice wine)
  • 1/3 cup Asian sesame oil
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon freshly ground black pepper
  • 1 boned butterflied leg of lamb (about 5 1/2 pounds; from one 6 1/2- to 7-pound bone-in leg), trimmed of excess fat
Dipping sauce and garnishes:
  • 1 cup chopped peeled cored Asian pear (about 1/2 large)
  • 10 green onions; 2 chopped, 8 trimmed
  • 1/2 cup soy sauce
  • 1/2 cup mirin (sweet Japanese rice wine)
  • 3 tablespoons sugar
  • 3 tablespoons Asian sesame oil
  • 4 tablespoons toasted sesame seeds, divided
  • Nonstick vegetable oil spray
  • 8 jalapeño chiles, halved (seeded, if desired)
  • 8 garlic cloves, peeled
  • 1/2 cup kochujang (Korean hot pepper paste)
  • 1 large head of butter lettuce, leaves separated and left whole
Directions:
For lamb:
  1. Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl. 
  2. Transfer mixture to medium bowl. 
  3. Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend. 
  4. Pour 1 cup marinade into 15x10x2-inch glass baking dish. 
  5. Open boned leg of lamb like book; add to baking dish, arranging in single layer. 
  6. Pour remaining marinade over lamb, spreading to cover evenly. 
  7. Cover and refrigerate at least 4 hours and up to 1 day, turning lamb occasionally.
For dipping sauce and garnishes:
  1. Puree Asian pear and chopped green onions in processor until smooth. Add soy sauce, mirin, and sugar and process until sugar dissolves. Add Asian sesame oil and 2 tablespoons toasted sesame seeds; process until sesame oil is incorporated (most sesame seeds will remain intact). 
  2. Transfer sauce to 2-cup measuring cup. Season sauce to taste with salt and pepper. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.
  3. Coat grill rack with nonstick spray; prepare barbecue (medium heat). Thread jalapeño chile halves onto 2 metal skewers, dividing equally. Thread garlic cloves onto another metal skewer, spacing slightly apart. Place jalapeño and garlic skewers on plate and set aside.
  4. Remove lamb from marinade and place on prepared grill with some marinade still clinging to surface (discard marinade in dish). Grill lamb until meat is cooked to desired doneness, about 15 to 20 minutes per side for medium (if lamb begins to burn, slide large sheet of heavy-duty aluminum foil underneath and continue to grill). Transfer lamb to work surface and let rest 10 minutes.
  5. While lamb rests, grill jalapeños, garlic, and trimmed green onions until slightly charred and tender, 3 to 4 minutes per side. Transfer to work surface.
  6. Place kochujang (hot pepper paste) in small bowl. Stir dipping sauce and divide among 8 small dishes. Arrange butter lettuce leaves on large serving platter to cover. Thinly slice grilled lamb and arrange over lettuce leaves. 
  7. Cut garlic cloves lengthwise in half. Cut green onions into 2-inch pieces. Arrange jalapeños, garlic, and green onions around lamb. 
  8. Sprinkle remaining 2 tablespoons toasted sesame seeds over lamb. Serve grilled lamb and vegetables with hot pepper paste. Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce. 

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Korean BBQ Lamb and Pickled Cucumber Recipe

Ingredients:
  • 1 kg shoulder or leg lamb
  • 150 ml soy sauce
  • 5 tbsp dry sherry
  • 2 tsp brown sugar
  • 4 thin slices of root ginger or ginger powder
  • 1 drop sesame oil
  • green shallot tops 

Pickled cucumber salad:

  • 3 medium size cucumbers
  • 2 garlic cloves
  • 2 stalks green onions
  • ½ tsp red pepper
  • salt
  • ¼ tsp black pepper
  • 2 tsp sugar
  • 2 tsp vinegar
  • 3 tsp soy sauce
Directions:
  1. Cut the lamb into thinly sliced pieces about 1 inch x 1 inch, you can also thread them on skewers, place skewers in water first before threading.
  2. Place soy sauce, sherry, sugar and ginger into a small saucepan, bring to the boil and simmer for 6 – 10 minutes, then take off stove.
  3. Place lamb into sauce, add sesame oil and shallots.
  4. Place onto a hot BBQ or under a hot grill, cook for 3 minutes, turn and brush with more sauce, cook for another 1 – 2 minutes, now brush with a little more sauce and serve, on a plate with a pickled cucumber salad. 

Pickled cucumber salad:

  1. Peel cucumber, halve and slice, place in bowl, sprinkle with salt, marinate for half hour.
  2. Taste, if too salty, let stand in water for 10 minutes, squeeze water from cucumber, place in bowl, add ingredients, and place in refrigerator. 

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Korean Spicy Shrimp With Vegetable Stir-Fry Recipe

Ingredients:
  • 1/4 cup low-sodium sauce
  • 1/4 cup sake
  • 2 tablespoons sugar
  • 1 tablespoon dark (toasted) sesame oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon finely chopped or grated ginger
  • 1 cup large-diced red bell pepper
  • 1 cup large-diced green bell pepper
  • 1 cup large-diced onion
  • 1 cup cubed cabbage
  • 1 cup sliced carrot
  • 1/2 teaspoon red pepper flakes
  • 24 large shrimp, shelled and deveined
Directions:
  1. Combine first 6 ingredients in a bowl.
  2. Heat a large nonstick skillet over medium-high heat. 
  3. Add soy sauce mixture; cook until lightly thickened, about 1 minute. 
  4. Add vegetables and red pepper flakes. 
  5. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. 
  6. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. 
  7. Divide among 4 bowls; serve immediately. 

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Korean Mustard Salad (Kyujachae) Recipe

Ingredients:
  • ¼ lb ham
  • 1 cucumber
  • ¼ pear
  • ½ carrot
  • 1 squid
  • ¼ lb jellyfish
  • 5 chestnuts
  • 1 egg
  • 7 tbsp dry mustard
  • 3 tbsp pine nuts
  • 1 tbsp soy sauce
  • 3 tbsp sugar
  • 2 tsp. salt
  • ½ cup vinegar
  • ½ cup water 
Directions:
  1. Cut the ham, cucumber, and carrot and egg sheets into the same strips.
  2. Peel and cut the pear into thin strips.
  3. Soak it in the sugar water.
  4. Slice the chestnut thinly.
  5. Slice squid into strips, scald and then cool.
  6. Rinse the jellyfish to remove the salt water and scald it in water at 140°F.
  7. Cut the jellyfish into strips and mix it with the vinegar and sugar.
  8. Stir boiling water into the mustard until it becomes a smooth paste and let it stand in hot temperature using microwave.
  9. When the mustard is complete, add the soy sauce, sugar, vinegar, water, and salt and mix well.
  10. Grind the pine nuts adding the above mustard mixture.
  11. Arrange the prepared vegetables and sauce. 

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Korean Pan-Fried Fish (Saeng Sun Jun) Recipe

Ingredients:
  • 1 lb white fish fillets, rinsed and patted dry
  • 3 tsp salt
  • 1 tsp pepper
  • 3 Tbsp flour
  • 2 eggs
Directions:
  1. Salt fish on all sides.
  2. Beat eggs with any remaining salt in a bowl.
  3. Put flour in a bowl next to egg next to stove.
  4. Heat up lightly greased pan over medium heat.
  5. Dip each fish piece into flour to coat, dip into egg mixture, and place in frying pan.
  6. Fry fish for 2-3 minutes and then flip over to finish for another 1-2 minutes, or until the batter becomes a light yellow. Try not to overcook, as the fish will become dry.

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Korean Dried Pollack Soup (Bugo Gook) Recipe

Ingredients:

  • 1 cup dried and shredded pollack, cut into 1 inch strips
  • 1 tsp minced garlic
  • 1 tsp sesame oil
  • 5 cups water
  • 1 tsp salt
  • 2 eggs, beaten
  • 2 or 3 Chinese leeks or scallions, cut into 1 inch strips

Directions:

  1. Over medium heat in a soup pot, stir fry pollack pieces and garlic in sesame oil for 2-3 minutes.
  2. Add 5 cups of water and salt and bring up to a boil.
  3. Reduce to simmer for about 10 minutes.
  4. Blend beaten egg and scallions together.
  5. Drizzle egg and scallion mixture slowly into soup, stirring gently in the same direction.
  6. Take off heat after a couple minutes.
  7. Adjust to taste with salt and black pepper.
Serves 4

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