Does anyone have any authentic Korean recipes?

Answer 1

General Tso's Chicken is not Korean food! It's Chinese food, so it's definitely not an "authentic Korean recipe".

Instead of just giving you one recipe, here are some websites with authentic Korean recipes. They sound like what my mom makes for me (I'm Korean), so they're tried and tested:

http://www.xanga.com/koreancooking

http://www.trifood.com

Not only do they have recipes but they have tons of information about Korean food and interesting tidbits. Not to mention great, easy to follow recipes.

Hope that helps, good luck with your cooking~!

Answer 2

Shredded Carrot salad
2 lbs carrots
1 teasp of sugar
1/2 cup of olive oil ( or any vegetable oil)
1/2 teasp salt
1/2 teasp Cayenne pepper ( or any other hot powdered red pepper)
2-3 garlic cloves
1 medium onion
1 tbl sp of vinegar
1/3 teasp of cotomili ( ground Coriander=cilantro seeds)
cilantro

Shred the carrots, put some salt, let the carrots sit for an hour or so.
Heat the oil, add red pepper. Turn off immediately
Add oil, minced garlic, chopped onion, sugar, cotomili and vinegar to the carrot, stir well, decorate with some chopped cilantro and enjoy.

This salad can also be made as yu-khe:
1/2 beef filet, shredded
1 cup vinegar

soak the beef in vinegar ( it has to be the strong kind, not the 5% one) for an hour - or until you see that the meat is brown, dark colour.

Add the meat to the salad.
Enjoy.
This is authentic Korean Russian recipe: I am Korean and my family has lived in Russia for 100 years now ( as well as half a million of other Koreans), but we still cook Korean food, though it is a little different from what they cook in Korea. But if you ask me, for me this is authentic Korean.

Answer 3

General Tso's Chicken
Recipe

4 servings 40 min 20 min prep
Change to: servings US Metric
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce

Not the one? See other General Tso's Chicken Recipes
< 60 mins Main Dish
Chinese Main Dish
Chicken Main Dish
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice

Answer 4

beef and vegetable casserole (Soegogi Yachae Jeongol)

It is a very nutritious food, mixed with beef and remnants of vegetables. It can be a very easy food to make when there is a lot of left over vegetables or when it is too much to make various side-dishes. It can be also special if made with soy bean paste and chili paste instead of soy sauce. Dropwort, which is a part of the basic ingredients, can have a lot of insects so it must be handled properly. It is best to soak it in water and then wash it thoroughly several times.

Basic Ingredients
600g brisket, 20 sesame leaves, 100g dropworts, 5 stems of crown daisy, 2 1/2 roots of green onion, 1/4 onion, 5 garlic, a little bit of perilla seeds, salt, pepper powder

◈ sauce ◈
1 tablespoon of soy bean paste, 2 tablespoons of chili paste, 2 tablespoons of chili powder, 2 tablespoons of cooking wine, 2 tablespoons of perilla seeds, 1 tablespoon of soy sauce, 2 tablespoons of ground garlic, 1 teaspoon of ground ginger, pepper powder

Recipe
Put the brisket into the cold water to soak out the blood. Boil with onion, garlic and green onion for over an hour.
Rip the brisket thinly with hands.
Sort the dropwort and wash. Cut them in reasonable lengths. Soak them in salt water. Wash again after to make sure there is no dirt or insects left.
Trim the crown daisy and leeks. Wash them in running water. Then cut in suitable size. Cut thick green onions vertically and cut in lengths similar to other vegetables. Wash the sesame leaves and cut in large sizes.
Mix soy bean paste, chili paste, chili powder, ground garlic, ground ginger, soy sauce for soup, pepper powder, cooking wine, perilla seed powder to make the casserole sauce.
Arrange the various vegetable nicely around the casserole pan. Put the brisket on top, then sprinkle the sauce and perilla seeds.
Pour in boiling beef stock over and once it boils again, add salt and pepper.

◈ Cooking Point ◈
Boil the brisket for over an hour. if you can poke the meat easily with a chopstick, it means it has been cooked just right.
It is important to soak the dropwort in salted water and then wash several times to make sure all dirt and insects have come out.

Answer 5

try this websites..they have a bunch of korean recipes..

http://www.internationalrecipesonline.com/recipes/region.pl?d=17

http://www.quaypress.com/korea/korearecipes.html

http://www.asian-recipes.com/

Answer 6

YOON FAMILY KALBI

1 1/2 cups lite soy sauce
1/4 cup white sugar
1/4 cup sesame oil
3 tablespoons vegetable oil
8-10 cloves of fresh garlic, crushed
6 large green onions, chopped roughly
4 pounds Korean-style short ribs *

Combine the soy sauce, sugar, sesame oil and corn oil in a large mixing bowl. Add garlic and green onion and stir together. Put short ribs into large sealable freezer bag (you may need two). Pour marinade into bag and turn bag over several times to ensure all meat pieces are covered. Refrigerate for at least four hours, but preferably overnight. Turn bag at least once in the middle of the marinating process.

Heat grill to medium-high heat before adding the meat. Drain excess marinade off short ribs and grill them until medium, about 6-8 minutes. Sprinkle with chopped green onions. Serves 6.

* NOTE ON RIBS: Korean-style short ribs can be found at most Asian markets. The cut is called "flanken," a strange word that refers to a strip of beef cut across the bone from the chuck end of the short ribs. Most short rib recipes call for individual bones cut into thick pieces. Kalbi is unusual in that it calls for 3 ribs, cut lengthwise across the bones, so that you end up with a strip of meat about 8-10 inches long that has 3, 1/2-inch rib bones lining the top.


KIMBAB (Rolled Rice With Seaweed)
Ingredients: 4 servings (3 rolls)

3 1/2 cups Kimbap rice
3 sheets roasted seaweed
5 oz (140g) lean beef
1 small cucumber
2 oz (60g) carrot
7 dried mushrooms
2 eggs, beaten
A: Beef Marinade
2 T soy sauce
1 T sesame oil
1 t sugar
1/2 t cooking wine
Crushed garlic, roasted sesame seeds, finely chopped green onion
B:
1 t sugar
1/4 t salt
Salad oil, salt and pepper
How To Make Kimbap Rice

3 1/2 cups cooked rice
Vinegar Mixture (3 T vinegar 1 T sugar 1 t salt) (SEE NOTE ABOVE ABOUT SESAME SEED OIL)

Directions: Put cooked rice into mixing tub and sprinkle vinegar mixture generously over rice. With a large wooden spoon, mix with a slicing motion. While you mix, have a helper,(electric fan). This is not to cool kimbap rice, but to puff the extra liquid away.

Procedures
1. Cut beef into strips.
2. Combine A; add beef to marinate.
3. Halve cucumber lengthwise, then but into thin diagonal slices. Sprinkle with salt, let stand until soft; squeeze out water.
4. Cut carrot into 2 in (5cm) long strips.
5. Soak dried mushrooms in lukewarm water until soft. Discard stems and slice thinly.
6. Heat salad oil in a skillet and cook beef over high heat; set aside. Likewise stir-fry each ingredient lightly and season with salt and pepper .
7. Mix egg and B well. Pour over lightly greased square omelet p an thinly.
8. When half-set, roll from far aside tightly. When golden brown, remove from heat.
9. Cut lengthwise in three.
10. Lay seaweed over bamboo mat. Spoon over 1/3 amount (1 1/6 cups) evenly. Wet your fingers with vinegared water and press gently.
11. Leave 1/2 in (1.5 cm) on your side, 1 in (2.5 cm) on far side uncovered.
12. Arrange beef, cucumber, mushrooms, carrot and egg omelet in contrasting colors slightly below center.
13. Holding edges of fillings, roll in one motion so the uncovered seaweed meet each other.
14. Roll up and shape. Press ends.
15. Cut each roll into 8. Wipe the knife with wet cloth after each slice. Arrange on a plate cut side up.

My WAY FOR FRIED RICE (not every Korean eats it this way)

Ingredients:
-half a stick of butter or extra virgin olive oil-- enough to coat bottom of frying pan
-about 4-5 cups of rice
-1 can of spam
-1 good sized carrot diced
-1 onion (white) diced
- about 1 1/2- 2 good sized potatoes diced
- soy sauce to taste
- toasted seasame seeds (optional)
- one egg (optional) per person
- ketchup (optional)
**serves about 2-4 depending on how much each person eats, so increase or decrease each ingredient. You can do whatever you want to this recipe. :D

Directions:
--Use any type of pan prefferably a deep one, or wide one.

Start by adding the oil in a pre-heated (med-high) pan with all the vegetables (onions, carrots, potatos) and cook thourghly. Put heat to med-low and then add the spam in and stir for a few minutes until heated through. Next add in the rice and soy sauce (to taste) and (seasme seed) and mix thourghly. If you want, fry up and egg and put it on top of your finished product with some ketchup spreaded on top.