best 10 Popular recipes from korea "part 1"

Shrimp Rice Soup 



Prep Time: 120 minutes * Cooking Time: 32 minutes * Servings: 3 persons

Ingredients

  • 1 tablespoon sesame oil
  • 2 cups white rice
  • 1 tablespoon rice wine
  • 9 ounces’ shrimps, shelled and deveined
  • 12 cups water
  • Seasoning to taste

Directions

  1. Take the rice and rinse it, place on the side for 120 minutes.
  2. Add the oil to a pan and heat, once hot drop in the shrimps with the rice wine and cook for a minute, then add the rice stir and fry for 1 minute more.
  3. Place the water in and heat until it boils, once the rice has expanded to 3 times the size, turn down the heat.
  4. Cook for another 10 minutes.
  5. Correct the seasoning and serve while still hot.


Dried Codfish Soup



Prep Time: 25 minutes * Cooking Time: 30 minutes * Servings: 2 persons

Ingredients

  • 9 ounces’ soft tofu
  • 2 – 3 cups dried Pollack
  • 2 cloves garlic, minced
  • 3 scallions
  • 3 ½ tablespoons sesame oil
  • 3 ½ cup Dashida, Korean soup stock
  • Salt to taste
  • 1 egg
  • 5 cups water
  • Bean sprouts, if desired
  • Red pepper flakes if desired

Directions

  1. Slice the fish into thin strips, roughly 1 ½ inches long.
  2. Heat the oil in a pan and fry the fish strips for 3 minutes.
  3. Next, pour the water in with the Korean stock and garlic, place a lid on and heat until it boils, then turn down the heat.
  4. Dice the tofu into ½ inch pieces and add to the pan.
  5. If using bean sprouts add them now.
  6. Put the lid back on and cook for 15 mn.
  7. Beat the egg, using a small bowl.
  8. Stir into the soup, mixing well, now add the scallions, cut into 1 inch lengths.
  9. Cook for another 2 minutes and correct the seasoning.
  10. Dish up hot.
  11. Dust with pepper flakes if desired.
  12. Can be eaten with steamed rice.

Beef Brisket and Tripe Soup 



Prep Time: 120 minutes * Cooking Time: 360 minutes * Servings: 10 persons

Ingredients

  • 1 scallion, chopped for each serving bowl
  • 1 packet of oxtail bones including meat, Korean supermarket
  • Seasoning to taste
  • 1 ½ gallons water

Directions

  1. Add the oxtail to a bowl containing water and leave it to soak, removing the excess blood, change the water 2-3 times.
  2. When ready add the bones to a large pot and cover them with 1 ½ gallons of water.
  3. Put on the stove and cook 6 hours’ minimum, the longer you cook the better the taste and meat.
  4. While it cooks, keep skimming off the oil that appears on top, keep the water level to around 1 gallon while cooking.
  5. Once done the color should be creamy looking.
  6. Correct the seasoning.
  7. Serve in bowls with the oxtail and scatter the chopped scallions over the top.

Soybean Sprout Soup



Prep Time: 10 minutes * Cooking Time: 30 minutes * Servings: 2-3 persons

Ingredients

  • 1 scallion, chopped
  • 2 cups soybean sprouts
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 5 cups water
  • 1 tablespoon sesame oil
  • 1 – 2 tablespoons red pepper flakes, if desired
  • 1 teaspoon salt

Directions

  1. Clean the soybean sprout in water, then drain, take off any unwanted parts.
  2. Add the oil to a pot and when hot fry the garlic adding the soy sauce at the same time, cook for 3 minutes.
  3. Pour in the water and place the sprouts and season, heat until it begins to boil.
  4. Now turn down the heat and cook on low for 20 minutes with a lid on.
  5. If you want to add red pepper flakes, put these in 5 minutes before the end of cooking.
  6. Take off the heat and serve in bowls with the chopped scallion over the top.
Beef Bulgogi


Prep Time:  10 minutes *Cooking Time: 5 minutes *Servings: 4 persons

Ingredients

  • 2 ½ tablespoons white sugar
  • 1 pound flank steak, sliced thin
  • ¼ cup scallions, chopped
  • 5 tablespoons soy sauce
  • 2 tablespoons minced garlic
  • ½ teaspoon ground black pepper
  • 2 tablespoons sesame oil
  • 2 tablespoons sesame seeds

Directions

  1. Place the meat in a low sided dish.
  2. Blend together the sugar, garlic, soy sauce, sesame seed and oil, with the scallions and black pepper in a bowl.
  3. Drizzle over the beef and cover the dish then rest for 60 minutes, the longer the better even overnight, in the fridge.
  4. When ready, heat the grill or BBQ and oil the grate.
  5. Once hot grill the meat for 2 minutes either side and serve.

Korean BBQ Short Ribs



Prep Time: 15 minutes * Cooking Time: 10 minutes * Servings: 5 persons

Ingredients

  • 3 tablespoons white vinegar
  • ¾ cup soy sauce
  • ¼ cup dark brown sugar
  • ¾ cup water
  • 1 tablespoon black pepper
  • 2 tablespoons white sugar
  • ¼ cup minced garlic
  • 3 pounds’ Korean style short ribs, cut across the bones
  • 2 tablespoons sesame oil
  • ½ large onion, minced

Directions

  1. Blend together the vinegar, soy sauce and water in a glass or stainless bowl.
  2. Now beat in the two sugars, oil, onion, pepper, and garlic, beat until the sugars have melted.
  3. Place the ribs in the sauce and cover with cling wrap, put in the fridge for a minimum of 7 hours.
  4. Heat the garden grill when ready to cook.
  5. Take out the ribs from the marinade and grill for 6 minutes on either side, dish up when ready.

Korean Chicken



Prep Time: 45 minutes * Cooking Time: 20 minutes * Servings: 4 persons

Ingredients

  • 2 tablespoons sesame seeds
  • 1 – 3-pound whole chicken
  • ⅛ teaspoon salt
  • ¼ cup soy sauce
  • 1 scallion, minced
  • ⅛ teaspoon ground black pepper
  • 1 clove garlic
  • 1 tablespoon white sugar
  • 1 teaspoon peanut butter
  • 1 teaspoon monosodium glutamate

Directions

  1. Take the chicken off the bones using a sharp knife.
  2. Slice the meat into⅛ inch thick slices, 2 inches’ square, lay the meat into a bowl with the soy sauce.
  3. Fry the sesame seeds in a dry skillet, place into a wooden bowl when they start to pop, and add salt.
  4. Next, crush the seeds with the back of a spoon.
  5. Once it becomes fine add the garlic, pepper, sugar, onion, monosodium and oil blend together well.
  6. Mix in the chicken with the soy sauce and leave to marinate for 30 minutes.
  7. Use the same skillet as earlier and fry on a low temperature covered.
  8. When it becomes tender it is ready, you may need a little water to keep it moist during cooking.

Korean Steak



Prep Time: 20 minutes * Cooking Time: 10 minutes * Servings: 6 persons

Ingredients

  • 5 tablespoons white sugar
  • 2 pounds’ scotch fillet, sliced thin
  • 2 ½ tablespoons sesame seeds
  • ½ cup soy sauce
  • 2 cloves garlic, crushed
  • 2 tablespoons sesame oil
  • 5 tablespoons mirin, Japanese sweet wine
  • 3 shallots sliced thin

Directions

  1. Blend together the sesame seeds and oil, garlic, soy sauce, shallots, sugar and mirin.
  2. Place the meat in the sauce and mix into the meat, cover and place in the fridge for 12 hours.
  3. When ready heat a skillet on a medium heat and fry the meat for 6-8 minutes, or until cooked through.
  4. Dish up with fried rice or salad.

Chap Chee Noodles



Prep Time: 35 minutes * Cooking Time: 20 minutes * Servings: 4 persons

Ingredients

  • 2 scallions, chopped fine
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • ½ cup thinly sliced carrots
  • ⅓pound top sirloin beef, sliced thin
  • ¼ pound Napa cabbage, sliced
  • 3 ounces’ cellophane noodles, soaked in warm water
  • ½ cup sliced bamboo shoots
  • 2 cups fresh spinach, chopped
  • 1 tablespoon sugar
  • ¼ teaspoon black pepper
  • 2 tablespoons soy sauce
  • ½ teaspoon salt

Directions

  1. Using a large bowl, blend together the sesame oil and seeds, scallions 1 tablespoon soy sauce, teaspoon sugar, garlic and ¼ teaspoon pepper.
  2. Mix in the beef and leave for 15 minutes in the room.
  3. Put on a large skillet or wok if you have one to heat with a little oil.
  4. Fry the beef until it becomes brown then add the cabbage, carrots, bamboo and spinach, stirring together well.
  5. Next stir in the noodles, 1 tablespoon sugar, pepper, salt and 2 tablespoons soy.
  6. Mix well and turn the heat down, cooking until its hot throughout.

Korean Marinated Flank Steak



Prep Time: 15 minutes * Cooking Time: 15 minutes * Servings: 6 persons

Ingredients

  • 1 onion, chopped roughly
  • 4 cloves garlic
  • 2 ½ cups low sodium soy sauce
  • 1 teaspoon minced fresh ginger
  • ¼ cup toasted sesame oil
  • 2 tablespoons unseasoned meat tenderizer
  • 2 pounds’ beef flank steak, trimmed
  • 3 tablespoons Worcestershire sauce
  • 1 cup white sugar
 Directions
  1. Place the ginger, garlic and onion into a blender, now add the sesame oil, sugar, soy sauce, tenderizer and Worcestershire, pulse until smooth.
  2. When ready add the sauce to Ziploc bag or bowl if you do not have one.
  3. Score the meat with a knife and place in the marinade, leave in the fridge overnight.
  4. Heat the outside grill and cook the steak for 5-6 minutes either side, or longer if you desire.
  5. Serve.

Enjoy your day

Post a Comment

0 Comments