Does anyone know a good traditional Korean recipe?

Question

I have a project in my Sociology class and I need a korean dish. Help!

Answer 1

Well, I'm partial to Korean sushi, but maybe that's not right for you if you're not into eating things that are still moving. Perhaps kim-chi would be more western friendly.

Okay, it goes like this. Get a large earthenware jar or a five gallon bucket. Here are the ingredients you'll need.

4 heads napa cabbage
1/2 pound fresh ginger
5 cloves garlic (not to be confused with toes)
2 cups ground Korean chili (cayenne, slightly hotter substitute)
1 bunch green onions
1 large daikon radish
2 cups sugar
1 cup sea salt

Okay, you'll need to chop the cabbage (some just quarter them) into reasonable sized cuttings. Soak them in salt water four four to six hours until leaves are no longer crisp. Wash thoroughly until the leaves are only palatably salty. You'll need to shred the ginger and grate the radish (cheese graters are good for that). Chop the green onion leaves about an inch or less long and chop the onion itself thinner. Grind or crush garlic into paste. Combine radish, ginger, onion, sugar, and ground chili into the napa leaves and mix the sauce in well with the cabbage. Refill with water until leaves are covered (be sure that you weigh the leaves down as you're filling).

Traditional kim-chi would be sealed in an clay jar and buried for extended period of time (I've heard of it being buried for three months). If you don't want to bury it, be sure to place it in a room that can maintain a temperature of 72 degrees. Check once a week until it is fermented to your taste (three to six weeks is my standard). Don't be surprised if it has a strong odor. This is normal for fermented cabbage. I assure you, it's perfectly safe to eat. As it sits, the sugars are turned to vinegar and a sort of pickling takes place. This is a must at any Korean social event.

Answer 2

My personal favorite is bimibap or bimbimbop. You hear it different in certain places.

I won't list the recipe here, but you have an assortment of pickled veggies and a stone pot with a base of rice, cabbage, onion, other Korean veggies, this heavenly spicy sauce, meat, and topped off with an egg. I prefer my egg cooked a little more because basically it's a raw yolk. You can though cook the egg on the side of the pot.

The meal is one of the best I have ever had. I enjoy all Asian foods as well though. You can probably buy the pots, veggies, and spices from a Korean or Japanese market/store. You can also use the pots for other American dishes too.

Answer 3

KOREAN MARINATED BEEF
This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.
1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons Asian sesame oil
1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 tablespoons sesame seeds, toasted
1 lb flank steak, cut across the grain into very thin slices (no more than 1/8 inch thick)
1 tablespoon vegetable oil

Accompaniments: butter lettuce or other soft-leaf lettuce; thinly sliced garlic; packaged kimchi*; steamed white rice

Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes.

Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds, then serve with accompaniments.

*Available at Asian markets and many supermarkets.

Makes 4 main-course servings.
Gourmet

Answer 4

Chi-jim(Korean Pancake) Easy to make and really good! Our favorite quick lunch.

1 egg
1/2 cup wheat flour
1/2 cup corn starch
3/4 cup water
2 tbsp mayonnaise
2 cups finely chopped green onions
1/4 lb. ground beef
bit of salt, pepper
Mix all the above ingredients in a large bowl.
Heat 3tbsp. sesame oil in a frying pan, then drop some of the mixture and cook both side like pancakes until golden brown and crispy.

Serve warm with flavored dipping sauce(1/4cup soy sauce, 1tsp grated fresh garlic, 1/2 tsp ground cayenne pepper)

Answer 5

This dish is called Kimchi Tchigae, a stew made of Kimchi. FYI, this is Koreans all time favorite disk.

Recipe is listed below:

1. Cut kimchi into small pieces.
2. Prepare pork belly. Cut them into dice.
3. Slice onion thickly. Minced garlic and cut the green onion diagonally.
4. Put kimchi, pork and chili powder into a pot and add a little bit of water. Mix well so the there is no chili powder lumps.
(If you want to make the stew not so spicy, add kimchi juice instead of the chili powder and boil.)
5. Add water again to 4 and boil. Add onion later.
6. If the kimchi is cooked, add minced garlic, green onion and chilli, and boil again.
7. Season.

Answer 6

Asian Short Rib Barbeque-Uldrich
Servings [Reset]
Keys : Main Dish Beef Bbq Barbecue Meats Korean Korea Asian Oriental Korean
Ingredients :

4lbBeef short ribs, *
2/3cupGreen onions, thinly sliced
1/2cupSoy sauce
1/2cupWater
1/4cupDark-roasted sesame oil
2 1/2tblBrown sugar, packed
1 1/2tblSesame seeds, toasted, crushed
1tspGarlic, crushed
1tblFresh ginger, grated
1/2tspGround red pepper
1/8tspFresh ground Szechuan pepper
Fresh mild red chili peppers
Green onions
Radish rose

Method :

* * Trim the beef short ribs and cut no more than 3/8 to 1/2" thick.
* NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon Winner created by a friend and cook-off competitor-John Michels. He won the outdoor division and $15,000 entry!" Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns. Place beef short ribs and marinade in plastic bag or utility dish, turning to coat. Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, turning occasionally.
* Remove ribs from marinade; reserve marinade. Place ribs on grill over medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on marinade. Cover and continue cooking 5 to 6 minutes or until desired degree of doneness. Place ribs on platter; garnish with chili peppers, green onions and radish rose.












Baby Chicken and Ginseng Soup - (Samgyetang) * RATING * 5 out of 5 1 reviews
[Reset]
Keys : Chicken Poultry Soups Stews Korean Korea Asian Oriental Korean Hot
Ingredients :

1/2cupglutinous rice well rinsed
2piecefresh ginger - (each 2" long)
1xscallion sliced thin
6xjujubes (Korean dates)
2xgarlic clove halved lengthwise
1smchicken or cornish game hen (abt 1 lb)
2cupwater
1tspsesame seeds toasted
1tspKorean sesame oil
1/8tspfreshly-ground black pepper

Method :

* Mix the rice, ginseng root, scallion, 3 of the jujubes and 1 garlic clove together and stuff the chicken. Sew up the opening.
* Put the chicken in the "tukbaege" or in a heavy pot with a cover that is just a bit larger than the chicken. Add the 2 cups water, the other 3 jujubes, the other garlic clove, the sesame seeds and sesame oil and the pepper. Bring to a boil, cover the pot and reduce heat to low. Simmer over low heat for 1 hour.
* The soup will develop a thick, cloudy consistency and the chicken will soften enough to melt away from the bones. Serve hot in the "tukbaege" if you have one, or transfer the chicken and broth to a large serving bowl.
* This recipe serves 2 with a variety of side dishes.
* Comments: This Samgyetang is a celebrated soup from the island of Cheju, and deservedly so since the prestigious, almost mystical, ginseng root is cooked and eaten like a vegetable with the chicken. The Samgyetang is cooked in a tukbaege and brought still bubbling to the table. It is considered to be a summer dish in restaurants and homes.
* Koreans will break up the chicken and rice in the pot so that it becomes a gruel. I prefer that each person helps himself out of the pot, taking something of all the ingredients and spooning the rich, thick broth over all. It seems to me more aesthetic without altering the taste.
* The jujubes prove a touch of contrasting sweetness to the chicken, rice and ginseng. Ginseng, or "insam" as it is also called in Korea, tastes to me like a slightly bitter parsnip. Its properties are alleged to be strengthening and bring about rejuvenation.

Answer 7

I like the answer by DB and your best bet would be the pancakes as they are they easiest to make. They are called Pu chim gae though. And an easier way would be to buy a ready made Korean pancake mix instead of mixing flour and salt because it saves a little time and effort.

Answer 8

Hi

Here is a link for some Korean Recipes, you can also print them for your projects.

My friend used it for her projects.

Answer 9

I guess kimchi is the most popular Korean food, but I personally don't like it. jab che is good though. it contains noodles, vegetables, and sometimes meat.

http://en.wikipedia.org/wiki/Japchae
here is an article about it. it includes a recipe!

Answer 10

The South Koreans love the following soup dish..



DOG SOUP!!

Jeongol (boiled dog meat mixed with spices and vegetables) mmmmmm makes me feel hungry!!

Eat while boiling to boil down some of the soup. Add lots of dog meat and vegetables such as dropwort, perilla leaves, green onion and other ingredients such as garlic, pepper, and red pepper are put in.

It can be served as a side dish with Soju (liquor) or for eating with boiled rice.
Any remaining boiled rice can be mixed with the remaining soup.

The standard amount of ingredients for one portion.

(1) Ingredients

200g of boiled dog meat, 150g of gravy, 50g of green onion, 50g of leek, 40g
of dropwort, 20g of perilla

(2) Sauce

3g of salt, 5g of perilla, 10g of mashed garlic, 2g of red pepper, a little amount
of pepper.

(3) Cooking Instructions

Eat while boiling the soup, dog meat, gravy, vegetables and other ingredients
in a pan. If it is excessively boiled, the color of vegetables can be changed,
deteriorating the taste of the soup. So once it is boiled, cooking over a weak fire,
begin eating.

You might feel a bit wuff the next morning, but its worth it.