#Korean: Kim Chee - 3
PREPARATION: Cut off the ends of the cucumber, but do not peel. Cut each
cucumber in half lengthwise and remove the seeds. Cut into 1-1/2-inch
pieces. Mix 1 tablespoon of the salt ... Read More
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Assorted Vegetables (Namool)
... Read More
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Bam Baap (Korean Chestnut Rice)
Korean chestnuts are the size of a small egg -- very large, solid and
sweet. It is astonishing in the autumn, the chestnut season, to see a
large heap of these giant chestnuts piled... Read More
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Bangja Gui (Barbecued Beef In A Lettuce Wrapper)
1. Cut the steak into thin slices 3 inches long and 2 inches wide.
This can be done easily if the steak is half frozen. Mix the steak
with salt, 1 tablespoon sesame oil and the pepp... Read More
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Barbecued Beef (Korean Bul Kogi)
1. Slice the steak very thin on the bias. Score each piece with an X. 2.
Chop
the scallions and crush the garlic. Combine these ingredients with the
remaining
seasonings ... Read More
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Beef Bulgogi
Combine soy sauce, sugar, sesame oil, sesame salt (toasted sesame seeds ground with salt), pepper, scallions, garlic, ginger, saki and red pepper flakes in a medium-size bowl. Add meat and toss. Ma... Read More
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Bori Cha (Roasted Unhulled Barley Water Tea)
"Koreans are not essentially tea drinkers like the Chinese or
Japanese. Upon being seated in a Korean restaurant or home you are
more than likely to be served a very pale-colored te... Read More
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Bul Go Gi
Cut beef into thin, 3-inch squares. Add sugar & oil & mix well. Combine soy
sauce, pepper, chopped onion, garlic, sesame seed & flour. Add to meat, mix
well & marinate overnight in refr... Read More
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Bul Kogi (Korean barbecue)
Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper,
sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours.... Read More
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Bulgogi
---BULGOGI SAUCE---
Tabasco; to taste
Salt; to taste
1 Garlic clove; crushed
1 ts Sesame seed, toasted*
1 ts Scallion; minced<... Read More
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Bulgogi #2
Mix all of the ingredients but the meat in a wok (no additional oil is
needed); stir and heat, then add the meat and cook, stirring, until no longer
red. Overcooking likely will toughen... Read More
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Bulgogi (Fire Beef)
1) Slice the flank steak across the grain into
1/8" slices, and place in a 1? qt. casserole... Add
the remaining ingredients, 1 by 1, to the casserole,
and using your f... Read More
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Bulgogi (korean Barbecue)
Mix all marinade. Marinate meat at least 4 hours. Grill.
... Read More
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Bulgoki Sauce
* See note on toasted sesame seed above.
Crush garlic with sugar and salt to make a smooth
paste. Combine with remaining ingredients. Dip
broiled or fried beef sli... Read More
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Cabbage (Korean Ho Baechu)
1. Shred the cabbage into thin strips and steam until
just tender. After cooking, there should be 2 cups of
cabbage remaining.
2. Crush the garlic, then add it, t... Read More
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Casual Kimchi (Korean Mak Kimchi I)
1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the ... Read More
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Chapch'ae
1. Cut the beef and pork into fine strips and fry with the soy sauce, sugar,
pepper, and sesame oil
until well cooked and tender.
2. Parboil the spinach and rinse in cold water; s... Read More
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Chapchae
Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When
they have softened, cut off the hard stems and slice the caps fine.
Drop the spinach into 10 cups of boiling wate... Read More
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Chili Pickled Cabbage- Kim Chee
Chop the cabbage coarsely and place in a glass dish.
Sprinkle with the salt and let stand for 3 to 4 hours;
the cabbage will wilt. Mash with the fingers until the
cabbage is... Read More
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Clear Spinach Soup (Korean Malgun Sigumchi Kuk)
1. Wash the spinach thoroughly and trim off the thick stems. Chop the
scallion. Mince the garlic.
2. Bring the water to a boil. Add the meat and bring to a second boil.
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Cucumber Vegetable Salad (Korean Ol Namul)
This simple cucumber salad is a pleasant accompaniment
to a hot summer night. Small cucumbers are suggested;
they are not quite as watery as the large ones nor do
they requi... Read More
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Da Shima Twigim (Korean Fried Kelp)
The hallmark of Korean cooking is the use of the natural foods in
appealing ways. Seaweed, which is now domesticated, that is to say
raised on farms jutting out into the sea, supple... Read More
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Dak Cochu Jang Boekum (Chicken In A Hot Chili Sauce)
"Koreans in the southern part of the country like salty and chili-hot
foods. The cities of Kwangju and Chongju in the southwest Korea,
where I spent some culinary research time, are... Read More
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Denjang Jiege Keh (Spiced Crab Soup)
"The people of Kwangju where this recipe originates like their food
salty and chili-hot. The fermented denjang paste provides the basis
of the seasonings, aided by the chili and gin... Read More
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Fiery Beef (Bulgoki)
* Toasted sesame seed: Place 1 cup sesame seed and 1
teaspoon salt in a skillet, brown seeds slowly until
they are toast colored and puffed. Stir constantly
while toasting.... Read More
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Flaming Orange Habanero Kimchee
Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons salt
in enough water to cover cabbage slices in a non-reactive container.
Leave cabbage to soak in salted water for 1... Read More
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Fried Oyster Hot Pot
Clean oysters in salted water; drain. In a skillet,
heat the salad oil. Dredge oysters in flour and then
in the beaten eggs; fry. Blanch onion, daikon, and
carrot separat... Read More
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Goguma Chilge Muchim (Sweet Potato Vine & Mus
Heat the oil in a wok or skillet. Add the vine and
mushrooms and stir-fry over moderate heat for 1
minute. Add all the other ingredients and stir-fry for
8 to 10 minutes. Se... Read More
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Goguma Chilge Muchim (Sweet Potato Vine & Mushroom Stir-Fry)
Heat the oil in a wok or skillet. Add the vine and mushrooms and
stir-fry over moderate heat for 1 minute. Add all the other
ingredients and stir-fry for 8 to 10 minutes. Serve warm... Read More
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Instant Kimchi (Korean Gut Churi Kimchi)
1. Chop the cabbage into pieces about 1 1/2 inches
long by 1 1/2 inches wide. Three cups of chopped
cabbage are needed.
2. Crush the garlic and blend with the hot... Read More
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Asian & Pacific Island 