Korean recipes that found their way to our A Thai Delight List … Quite Yummy!

Korean

KOREAN SESAME AND GINGER MARINADE Categories: Marinades, Bar-b-q Yield: 1 servings -------------------FOR BEEF, LAMB, PORK------------------- 4 Large garlic cloves; crushed 2 ts Fresh grated ginger root 2 tb Sugar 2 tb Peanut oil 2 Scallions; chopped 1/2 ts Crushed,dried hot red pepper 2 tb Toasted white sesame seeds 6 tb Soy sauce Combine all ingredients in a bowl. Makes about 1-1/2 cups. Khal Bi (Korean Barbecue Meat) Categories: Korean, Meats, Asian, Beef, Hawaiian Yield: 1 servings 4 lb Short Ribs 1/2 c Shoyu 1 tb Sugar 1 ds Black pepper 2 Cloves Garlic;finely chopped 1 tb Honey 1 1" cube ginger;finely sliced 2 Stalks green onion;fine chop 1 ts Sesame oil 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. Bul Kogi (Korean barbecue) Categories: Meats Main dish L.a. times Servings: 4 5 lb Beef short ribs 2 ea Cloves garlic, crushed 1/4 c Sesame seed, toastd/crushd 1 c Grn onions, finely chopped 1 t Pepper 1 t Sesame oil 2 c Soy sauce 1 c Sugar 1/4 c Oil 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. Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender. Los Angeles Times - Created by: Wailea Steak House, Hawaii KOREAN MARINADE** Categories: Bar-b-q, Marinades Yield: 6 servings 3 tb Sugar 2 tb Sesame oil 6 tb Soy sauce 1 Green onion, chopped 1 Clove garlic, minced 1 ds Pepper 2 tb Toasted sesame seeds* 1 tb Flour Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. My preference is on beef short ribs or a good porterhouse steak. * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc. BULGOKI SAUCE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Korean Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tb Dark soy sauce 1 sm Clove garlic, crushed 1 tb Oriental sesame oil 1 t Chinese bean paste (Mein -Chiang) 1 t Toasted sesame seed* 2 tb Sake or dry sherry 1 t Minced scallion 1 tb Sugar 1 tb Oil Salt to taste 1/4 ts Cayenne pepper * 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 slices in the sauce. The International Gourmet Cookbook; Jules Bond; Castle Books; 1979 Barbecued Beef (Korean Bul Kogi) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef Main dish Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Sirloin Steak 3 Scallions 4 Cloves garlic 5 Tablespoons Soy Sauce 2 Tablespoons Sesame oil 1/4 Cup Sugar 2 Tablespoons Sherry 1/4 Cup Beef stock (optional) 1/8 Teaspoon Black pepper 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 in a bowl. Add the meat to the marinade and mix well until all sides of the steak are coated. 3. The meat may be grilled immediately. The best results are obtained if the steak is marinated for 2 hours. The marinade will keep overnight Variation: Use rib steak or flank steak. Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi. From: The Korean Cookbook, by Judy Hyun. KOCHU JANG (HOT SAUCE) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Condiments Korean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 c Glutinous rice powder 5 1/2 c Chili powder 5 1/2 c Salt 4 c Yeodkireum powder - (dried barley sprout malt) 2 c Meju powder (soy bean malt)* 8 1/3 c Water * NOTE: 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 MEJU and chili powder and blend well. Leave overnight. The next day, mix in 4 cups of the salt and transfer mixture to a large container. Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze. Leave in a sunny place to ferment, stirring occasionally, for one month. ADDITIONAL NOTES: Use a large container, as mixture rises as it ferments. During fermentation, cover container at night. Cantonese Steamboat (Hot Pot) Serves 6-8 The Chinese Steamboat owes its beginning to the Mongols of northern China, more than 400 years ago. These nomadic peoples did not bequeath a great culinary heritage to Chinese cuisine, but the Mongolian hot-pot is a most important legacy. By the eighteenth century it had become a winter favorite in the Qing dynasty court and still remains and flourishes in all China's regions today. It began as a simple way of cooking meats and vegetables. The thinly sliced meat is dropped with some leafy vegetables into a bubbling chicken soup contained in a specially designed pot (called a steamboat by the Cantonese, and a hot-pot or a fire kettle in other regions of China). It is placed in the middle of the table for finishing and serving. After a minute or two, the food is cooked and is lifted out and eaten with a variety of dipping sauces. When all the meat and vegetables are finished, cellophane noodles are added to the broth, resulting in a wonderful fragrant and flavorsome soup. The Cantonese, ever quick to appreciate culinary worth, have adapted the Mongolian hot-pot. Here is their version. For the meats: 6 oz (185 g) lean chicken fillets, thinly sliced 6 oz (185 g) lean pork fillets, thinly sliced 6 oz (185 g) lean beef fillets, thinly sliced 6 oz (185 g) fresh uncooked (green) shrimp (prawns) or mussels, clams, oysters or scallops, cleaned as necessary 6 oz (185 g) any lean white fish, thinly sliced For the vegetables: Green leafy vegetables, such as Chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage (choi sum), spinach (English spinach) or lettuce, washed, tough parts of stalk removed, and cut into 4-inch (10-cm) lengths 1/2 lb (250 g) fresh white mushrooms (champignons), sliced 1 bunch scallions (spring onions), cut into 2-inch (5-cm) lengths 1/4 lb (125 g) cellophane noodles (fun si), soaked for 20 minutes in warm water, then cut into 6-inch (15-cm) lengths For the soup: 3 quarts (3 l) chicken broth (stock) 4 slices fresh ginger 2 scallions (spring onions), cut into 1 1/2-inch (4-cm) lengths Salt and pepper, to taste FOR THE DIPPING SAUCES: GINGER SOY: Combine 1/2 cup (4 fl oz/125 ml) light soy sauce with 2 teaspoons minced (finely chopped) ginger and a few drops of sesame oil. CHINESE MUSTARD: Combine 1/2 cup (4 fl oz/125 ml) light soy sauce with 2 oz/60 g) English or French mustard. Add 2 teaspoons groundnut (peanut) oil and 1/2 teaspoon salt, then add 2 to 3 drops vinegar. HOISIN SAUCE: Combine 1 teaspoon hoisin sauce (available at Chinese stores), 1 tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce. PEANUT: Mix 1/2 cup (4 oz/125 g) smooth peanut butter with 1 1/2 teaspoons dark soy sauce, 1 tablespoon water, 1/2 teaspoon minced (finely chopped) garlic and 1 teaspoon tomato sauce. Place the steamboat with the soup in the middle of the table - preferable a round one, as all diners must be able to reach the pot in order to cook their own food. Arrange plates of the various, uncooked foods around the pot, and place the different sauces at strategic points on the table. The diners select their food and cook it by placing it into the boiling soup, for just a few seconds, and then scooping it out with a miniature wire basket or chopsticks. The food is then dipped in a sauce. The soup should be maintained at a rolling boil throughout the meal. It is also best to cook the meat before the vegetables as it needs longer cooking and also imparts a flavor to the soup while it cooks.