Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Main Dish

Ethnicity:

Korean

Ingredients:

2 each Jars fresh...
2 tablespoon salad oil
0.25 cup flour
2 each Eggs -- beaten
1 each Onion -- julienned
0.5 each lb Daikon --...
1 each middle Carrot --...
0.5 each lb Beef rib eye...
4 tablespoon Soy sauce
2 teaspoon Sesame oil
2 teaspoon Minced garlic
1 teaspoon pepper
1 each cn (14 1/2 oz)...
0.25 each lb Watercress --...
2 each Green onions --...

Directions:

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 separately in boiling salted water. Season beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place in a skillet. Layer vegetables on beef. Combine broth with the remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil, the remaining teaspoo...

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 teaspoon salt -- or to taste
1 each small Carrot --...
1 each Garlic clove --...
0.25 each lb Mushrooms,...
0.25 each lb Sweet potato...
1 tablespoon Corn Oil
1 teaspoon Korean sesame oil

Directions:

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 or at room temperature.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

1 each Chinese cabbage
2 each cloves garlic
1 teaspoon Hot pepper
1 teaspoon Soy sauce
1 teaspoon vinegar
1 tablespoon salt
1 tablespoon sugar

Directions:

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 pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Soup

Ethnicity:

Korean

Ingredients:

0.25 teaspoon sugar
0.25 cup Rice flour;...
2 teaspoon Honey
4 each Dried jujubes...
1 cup water
0.5 cup pine nuts
0.125 teaspoon salt

Directions:

1. Grind the pine nuts in a processor with 1/2 cup water for about 1/2 minute. Add the balance of the water and process the mixture until smooth. Pour through a metal strainer and rub the particles through, preferably with a wooden spoon. Discard the small amount of residue, which is mostly the “eyes� or buds of the pine nuts.

2. When the jujubes are ready, cut out and discard the pits. Cut the jujubes into thin slices and mix with the honey. Set aside.

...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Notes:

* Korean marinated...

Ingredients:

2 each lb Short ribs
1 tablespoon Bouillon powder
0.25 cup water
3 tablespoon olive oil
3 tablespoon Sesame oil
2 each Scallions, diced

Directions:

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 refrigerator until dinnertime.) Broil 5 minutes each side.

Time:

1 hr 15 min (15 min to prepare, 1 hr to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

4 each lb Short ribs
0.5 cup Shoyu
1 tablespoon sugar
1 each d Black pepper
2 each ea Cloves Garlic...
1 tablespoon Honey
1 each ea 1″ cube...
2 each ea Stalks green...
1 teaspoon Sesame oil

Directions:

Slice mean 1/8 inch away from bone, leaving bone attached. Crisscross meat to break fivers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to desired doneness.

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 teaspoon Ginger Root,...
1 each Hot Red Chili, Dried
1 each garlic clove
4 each Green Onion With...
1 each large Head...

Directions:

Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate...

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

4 each lb Chinese celery...
0.25 each lb Chinese white...
2 each cn (small ones)...
4 each large Cloves garlic
3 each Scallions...
0.25 cup salt
4 tablespoon hot pepper flakes
2 tablespoon cayenne pepper

Directions:

Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot t...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 each Napa cabbages,...
1 each scallion
2 each garlic cloves,...
1 each 1″ piece...
2 teaspoon Korean red pepper
0.5 teaspoon Salt, (more or...

Directions:

Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times till there is no more “slimyâ€? feel. Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in...

Time:

4 hr 30 min (15 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Notes:

Kim chee spiciness...

Ingredients:

0.666667 each lb Napa Cabbage
0.5 each lb Daikon radish
1 each middle Cucumber
1 each middle Turnip
0.5 cup salt
1 tablespoon salt
3 each Spring onions --...
3 each garlic cloves --...
4 teaspoon fresh ginger, minced
1 tablespoon Dried chili flakes
2 teaspoon Soy sauce/tamari
1 cup water

Directions:

Peel daikon, cucumber and turnip, and slice 1/4″ thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, s...

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

4 teaspoon sugar
0.5 cup salt
4 each Heads Garlic
3 tablespoon MSG Or Accent
1 each lb Carrots
2 each large Bunches...
1 each large Head...
2 each small Heads...
1.5 tablespoon garlic salt
0.5 tablespoon paprika
4 tablespoon dried red pepper...
20 each large Green Bell...

Directions:

Clean the kitchen sink as this is where you will be working. Cut the regular cabbage into 2 to 3 inch pieces. Place the cabbage in the sink and add the salt. Work in the salt using a kneading motion, until the cabbage is broken up. The Chinese cabbage should now be cut up and added; no kneading required. Let this stand for 5 to 10 minutes and then rinse once or twice and drain well. Shred the carrots, with a potato peeler or a fine food processor shredder. Cut the green onions into 2 inch pie...

Time:

4 hr 15 min (15 min to prepare, 4 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 each lb Cabbage, chinese
1 tablespoon salt
2 tablespoon Scallion -- chopped
2 teaspoon Garlic clove --...
1 tablespoon chili powder
2 teaspoon Ginger -- finely...
0.5 cup Soy Sauce, light
0.5 cup Vinegar, wine
2 teaspoon Sugar,...

Directions:

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 still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.

Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator. Sprinkle with a few drops of sesame oil before using.

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Notes:

In cold weather kim...

Ingredients:

1 each head Chinese...
1 pound salt -- NOT Iodized!
1 tablespoon cayenne pepper
6 each whole spring...
3 each whole red chili...
3 tablespoons fresh ginger root...
2 cups Dashi
2 tablespoons soy sauce -- Tamari

Directions:

Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the sun for half a day, cut each segment in halves crossways, then put into an unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers. Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage. Weight it down with a heavy stone and leave for a week, then rinse the cabbage thoroughly under cold running water. Squee...

Time:

3 hr 15 min (15 min to prepare, 3 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 each Heads Chinese...
1 cup salt
1 each lb Daikon
6 each Green (spring)...
4 each garlic cloves
1 each Piece fresh...
1 each Celery stalk
1 each Hard, semi-ripe pear
4 tablespoon Ground red pepper...
1 tablespoon granulated sugar

Directions:

1. Remove (do not discard) the outer leaves from the cabbage. Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally.

2. Peel the daikon and cut into long thin strips. Cut the onions into 1.� strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting.

3. Peel and mince ga...

Time:

4 hr 30 min (15 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Notes:

Kim chee spiciness...

Ingredients:

0.666667 pound Napa Cabbage
0.5 pound Daikon radish
1 each medium cucumber
1 each medium Turnip
0.5 cup salt
1 tablespoon salt
3 each Spring onions --...
3 each garlic cloves --...
4 teaspoons Fresh ginger --...
1 tablespoon Dried chili flakes
2 teaspoons Soy sauce/tamari
1 cup water

Directions:

Peel daikon, cucumber and turnip, and slice 1/4″ thick.

Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes...

Time:

4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each Head Chinese...
3 tablespoon salt
6 each Green Onions --...
3 each cloves garlic --...
0.5 teaspoon Crushed dried hot...
1 teaspoon ginger root --...

Directions:

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and ginger root. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad.

Time:

3 hr 10 min (10 min to prepare, 3 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 each lbs...
2 tablespoons salt
0.5 tablespoons minced onion
1 teaspoon Minced garlic
0.666667 teaspoon minced gingerroot
0.5 tablespoon ground red pepper...

Directions:

Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into small pieces. Sprinkle with 2 Tablespoon salt,and let stand for 3-4 hours. Press out liquid. Mix vegetables well with onion, garlic, gingerroot and red pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints. Contributed by Helen Jolly. Formatted by Olivia Liebermann.

Time:

40 min (10 min to prepare, 30 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

15 cup Dry rice -- (1/2...
10 each lb Miso
2 each lb Yellow soy...
5 each lb Honey, plus
40 OZ Honey
0.5 cup salt
0.5 each lb Paprika
0.5 each lb Cayenne (more...
3 cup Soy sauce

Directions:

Cook rice.
Bake flour in 325F oven until lightly browned, about 1/2 hour. Stir often. Combine all ingredients. Stir down several times a day until it stops rising. Do not put in jars for at least a month. Refrigerate or put in freezer.

Time:

40 min (10 min to prepare, 30 min to cook)

Meal type:

Sauces & Seasonings

Ethnicity:

Korean

Notes:

Use a large container,...

Ingredients:

3.5 cup Glutinous rice...
2.5 cup chili powder
2.5 cup salt
4 cup Yeodkireum powder...
2 cup Meju powder (soy...
2.66667 cup water

Directions:

Available in Korean markets. Consists of soy beans which are made into dumplings, fermented, dried, and then powdered. In a bowl, combine YEODKIREUM powder and water. Mix well, then strain off liquid into a large pot. Add glutenous rice powder to liquid and mix well. Cook over low heat (113F, 45C). Remove from heat and allow to stand until rice powder is dissolved. Heat to boiling, then reduce heat and let cook for 30 minutes. Transfer to a large bowl to cool. When completely cool, stir in ME...

Time:

3 hr 15 min (15 min to prepare, 3 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 pounds Lean Beef Tenderloin
0.5 cup light soy sauce
0.25 cup dark soy sauce
0.5 cup water
3 tablespoons finely chopped...
3 teaspoons Crushed Garlic
2 teaspoons Finely Minced...
0.5 teaspoon black pepper
1 tablespoon sugar
2 tablespoons White Sesame...
1 tablespoon Sesame oil

Directions:

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 service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal a...

Time:

55 min (10 min to prepare, 45 min to cook)

Meal type:

Barbeque

Ethnicity:

Korean

Ingredients:

1 pound Beef-top or...
0.25 cup Soy sauce
2 tablespoons Sesame oil
0.25 teaspoon pepper
3 each green onion --...
2 each cloves garlic --...
2 teaspoons Sugar -- or to taste

Directions:

Trim fat from beef; put in freezer for 45 minutes; cut beef diagonally across the grain into 1/8 inch slices; mix remaining ingredients except sugar; stir in beef and coat well. Cover and marinate at room temperature for 2 hours or overnight in the refrigerator; return to room temperature before cooking. Add sugar and marinate another 30 minutes. Stir fry in hot oil using a large skillet or wok over medium heat until light brown, 2 to 3 minutes, do not crowd the pan. Serve with hot cooked ric...

Time:

2 hr 10 min (10 min to prepare, 2 hr to cook)

Meal type:

Barbeque

Ethnicity:

Korean

Notes:

Just tried this recipe...

Ingredients:

2 each Lbs Beef Sirloin...
0.5 cup Soy sauce
6 tablespoon sugar
6 each green onions
2 each cloves garlic --...
4 tablespoon Sesame oil
1 tablespoon sesame seeds

Directions:

Mix it all together and marinate at least 2 hours. Can either cook it on the grill as kebabs or stir-fry by itself. Enjoy.

When I don't have sirloin tips, I use flank steak and it tastes just as good. Also, I substitute hot pepper sesame oil and also add cayenne pepper for more kick. The sugar allows the beef to caramelize a little (I tried using cane sugar once but it didn't caramelize).

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Sauces & Seasonings

Ethnicity:

Korean

Ingredients:

1 each green onion --...
0.5 cup soy sauce --...
2 tablespoons Brown sugar, packed
2 tablespoons dark sesame oil...
0.5 teaspoon sesame seeds --...
1 each clove minced...
0.5 teaspoon red pepper flakes
0.5 teaspoon black pepper
0.25 teaspoon fresh ginger root...
0.125 teaspoon msg -- optional
0.25 pounds boneless pork rib...

Directions:

-Cut ribs so that they have about the same mass. Use thinnest, shortest rib for the example.
-Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container that is a little larger than the boneless pork ribs. Mix well. Makes about 3/4 cup. Add meat. Marinate, covered, in refrigerator from 24 to 48 hours.
-Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect to ...

Time:

15 min (10 min to prepare, 5 min to cook)

Meal type:

Dinner

Ethnicity:

Korean

Ingredients:

0.5 cup Soy sauce
5 tablespoon sugar or sweetener
2 teaspoon Dry mustard
4 each Cloves garlic or...
2 teaspoon Onion powder, a...

Directions:

Cut tofu in strips 1/2 inch thick and marinate, then fry and garnish with vegetables of your choice. I like to cut tofu in squares and throw in a vegetable stir-fry.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Salad

Ethnicity:

Korean

Ingredients:

0.5 each lb Bean sprouts
1 teaspoon salt -- or to taste
2 tablespoon Sesame seeds,...
0.5 teaspoon Garlic...
1 each pn Cayenne...
0.25 cup Finely chopped...

Directions:

Clean the bean sprouts. Drop into boiling water and boil 5 minutes. Drain well. Return to the pan. Stir in the salt, sesame seeds, sesame oil, garlic powder, cayenne, and green onions. Simmer 2 minute. Serve hot or cold.