i need japanese chinese or korean recipes?

Question

im looking for basically anything besides sushi because i already know i cant make that

Answer 1

http://www.recipesource.com/ethnic/asia/korean/indexall.html

This site has a bunch of korean recipes

Answer 2

via fact the guy formerly me reported; chinese language, jap and Korean food are all lots diverse from one yet another. yet i'm going to advise a number of my favorites. My famous jap food, apart from sashimi, is gyoza. Gyoza (that are easily chinese language, yet i've got in basic terms tried the jap version) are dumplings that are boiled/fried/grilled and crammed with seafood/shrimp, beef, and/or vegis. My famous Korean food is Saengseon-gui. it is fish, which interior the common Korean way, is grilled/broiled with comprehensive head/scales nevertheless related. it is genuinely scrumptious. some scrumptious area dishes served with Saengseon-gui and different dishes in Korean eating places is kimchi (of path), as properly as 2 of my favorites - deep fried tofu and Korean pancake. The latter is very divine. in basic terms a tenet; you need to truly attempt East Indian food sometime. it is genuinely scrumptious and in case you adore Korean/chinese language/jap food, you will maximum possibly like it. no longer all jap food is like sushi and not all chinese language food is like teriyaki fowl, or what-have-you. Dive deeper into the delicacies, via fact authentic Asian delicacies isn't what you spot marketed on television and at Samurai Sam's/Panda convey. Edit: in case you do no longer understand, California Rolls/especially spiced Tuna Rolls/ect. are no longer authentic sushi and that they do no longer look to be jap food. they're Americanized sushi. So whoever calls them 'jap' are ignorant.

Answer 3

Best-Ever Chinese Chicken Salad:

All the great flavor of the original, now packed with garden-fresh ingredients. Prep and Cook Time: 45 minutes. Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.

1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.

3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.

Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Yield: Makes 6 to 8 servings

Answer 4

Go to http://recipefinder.ninemsn.com.au/

Its really easy to use and u can even select chinese or korean and it will show u all the recipes for them :-)

Answer 5

1)Asian Recipes

2)Asian Recipe, Asian Food, Asian Cuisine, Asian Cooking
or Asian Online Recipes..... Everything on authentic Asian recipes are available here.

Good Luck with these two sites

Answer 6

Are you lumping in all asian cultures together? They're very different. And the foods are different. More info needed.

Answer 7

Try allrecipes.com

Answer 8

Japanese

Beef Misoyaki

1 1/2 lb Beef rib eye roast thinly sliced
3 1/4 tbl Sesame seeds
1/2 cup Miso, light see * Note 1
1/3 cup Sake see
3/4 tsp MSG (optional)
1 1/2 tbl Sugar
1 1/2 tbl Soy sauce
1 1/2 tbl Peanut oil
* Note 1: Fermented soybean paste; available in Japanese and Oriental markets.

Toast the sesame seeds in a frying pan. Cook only until a few pop and the rest turn golden brown.
Grind seeds with a mortar and pestle or run through a food blender. Do not grind too fine.
Add the miso to the sesame seeds and mix well. Add the soy sauce, sugar, optional MSG and sake.
Spread one-half of the mixture on a platter and place the beef slices in the marinade. Brush the remaining marinade on top.
Let stand for 30 minutes to 1 hour. Remove the beef from the marinade, scrape off the excess marinade and reserve.
Broil or pan fry with a little oil until just cooked - about 5 minutes. Heat the leftover marinade and serve with the beef. Generally this dish is eaten with boiled rice.


Korean
Clam Stuffed Cabbage Rolls

10 x Cabbage leaves
1/2 bn watercress
1 1/2 cup Clam meat
1 x Onion
1/2 tsp Salt
1 tsp Sesame seed powder
1 tsp Minced green onion
1/2 tsp Minced garlic
1/2 tsp Pepper
2 tbl Corn oil
3 x Eggs
1/2 cup Beef broth
1 tbl Soy sauce
2 tsp Sugar

(1) Select small-sized cabbage and remove root. 2. Carefully drop leaves one by one into boiliog water immersing tough part first. When tough part softens, drop rest of leaf into water, parboil 3 minutes until softened, and drain. 3. Remove intestines from clam meat and wash. Parboil clam meat 5 minutes and chop coarsely. 4. Mince onion and saute. Add sauteed onion to chopped clam meat and season with salt, sesame seed powder, minced green onion, minced garlic and pepper. 5. Boil eggs about 12-13 minutes until hard-cooked and cut each one into quarters. Wash watercress and blanch stem part only in boiling water for 2 minutes. 6. Spread out cooked cabbage leaves and remove thick parts of stems. Place a spoonful of filling (4) and one piece of cooked egg on each cabbage leaf and roll up carefully. Secure with watercress stem. 7. Place stuffed cabbages (6) in heavy pan. Mix beef broth, soy sauce and sugar,and pour over stuffed cabbages. Simmer over low heat for 15 minutes.


ChineseCanton Chicken and Chinese Sausages

2 tbl Each soy sauce and dry sher
1 tbl Sugar
2 x Cloves garlic, minced
2 x Quarter-size slices fresh g crushed with the side of a
1 lb Chicken thighs, boned & cut
1 1/2 x Inch square pieces
4 med -size dried mushrooms
1/2 lb Chinese sausages (lop cheong)
2 tbl Salad oil
1 3/4 cup Water
1 cup Long grain rice
2 whl green onions, thinly sliced

In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and stir to coat. Cover and refrigerate for one hour. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and thinly slice. Cut sausages in 1/4 inch thick diagonal slices.
Drain chicken, reserving marinade; discard ginger. In a heavy 3-quart pan, heat oil over high heat. Add chicken and cook, turning, until lightly browned (about 2 minutes on each side). Remove chicken and set aside. To the pan, add reserved marinade and water; stir in reice. Bring to a boil over medium-high heat and cook, uncovered, until liquid is absorbed (about 8 to 10 minutes). Reduce heat to low and stir in chicken, sausages, and mushrooms. Cover and simmer, without stirring, until rice is tender (about 45 minutes). To serve, spoon mixture into a serving bowl and sprinkle with green onion.

Answer 9

http://www.recipesource.com/ethnic/asia/



There are tons in here

Answer 10

"Saucy Chinese Noodles" - Serves 6

BEEF & MARINADE
1 lb. flank steak or London broil; trimmed of fat
1 tbsp. soy sauce
2 tsp. rice wine
1/2 tsp. sesame oil
2 tsp. cornstarch
SAUCE
1/4 cup sweet bean sauce
3 tbsp. rice wine
2 tbsp. soy sauce
2 1/2 tbsp. sugar
NOODLES
3/4 lb. fresh or dried flat white Chinese noodles or Japanese kishimen, udon or linguine
1 1/2 tsp. sesame oil
2 tbsp. safflower or corn oil
3 tbsp. minced scallions
1 tbsp. minced garlic
2 cups julienne carrots (3-4 medium)
2 cups julienne seedless cucumber; peeled (1 cucumber)
1 1/2 cups bean sprouts

To marinate beef: Cut beef into strips approximately 1/8" thick and 1 1/2" long. Place in a bowl; add soy sauce, rice wine, sesame oil, 1 tbsp. water and cornstarch. Toss lightly and marinate 20 minutes.
To make sauce: Combine sweet bean or hoisin sauce, rice wine, soy sauce and sugar; set aside.
To make noodles and assemble: In a large pot containing 4 quarts boiling water, cook noodles until just tender, about 2-5 minutes. Drain in colander and quickly rinse the noodles to remove the starch. Toss lightly with sesame oil and arrange them in a deep serving bowl or in 6 individual dishes.
Heat a wok or deep skillet over high heat; add 1 tbsp. safflower or corn oil, then add beef. Stir-fry until meat changes color, about 3 minutes. Remove from wok. Add remaining 1 tbsp. oil to wok; stir-fry scallions and garlic until fragrant, about 15 seconds. Add sauce mixture and cook, stirring, for 3-5 minutes, or until sauce has thickened. Add beef; toss lightly to coat.
Spoon the mixture over the center of the noodles. Arrange carrot, cucumber and bean sprouts in piles or concentric circles around the outside. Serve hot or at room temperature.


"Cold Soba Noodles" - Serves 6

3/4 lb. dried buckwheat noodles (soba)
2 eggs; lightly beaten (optional)
2 cups julienne carrots (3-4 medium)
2 cups julienne snow peas (1/2 lb.); tough stings and ends removed
1 1/2 cups julienne red bell pepper (3/4 large pepper); cored and seeded
1/2 cup light soy sauce
6 tbsp. rice vinegar
1/4 cup sesame oil
3 tbsp. minced scallions (green tops only)
2 tbsp. rice wine
2 tbsp. sugar
1 1/2 tbsp. peeled, minced gingerroot

In large pot, cook soba noodles in 3 quarts boiling water for 5-6 minutes, or until just tender. Drain the noodles, plunge them into cold water, then rinse them quickly to remove any starch. Drain thoroughly and place in a large bowl.
If using eggs, heat a small nonstick skillet until a drop of water dances when sprinkled on the surface. Add 1/3 of the beaten eggs and rotate the pan so the egg coats it evenly and forms a thin omelette. Cook until set, flip and cook briefly. Repeat twice with remaining egg and cut the omelettes into thin strips. Add to the noodles along with carrots, snow peas and peppers.
Combine light soy sauce, rice vinegar, sesame oil, scallions, rice wine, sugar and ginger, stirring until sugar dissolves. Pour the dressing over the noodles and toss gently to combine. The noodles are best served immediately, but they can be held, covered, in the refrigerator for up to 8 hours. Toss the noodes again before serving if they have bee refrigerated.


"Stir-Fried Korean Noodles" - Serves 6

SAUCE
1/4 cup light soy sauce
1 tsp. sesame oil
1 1/2 tbsp. sugar
3/4 tsp. freshly ground black pepper
PORK & NOODLES
1 lb. center-cut boneless pork loin; trimmed of fat
2 tbsp. soy sauce
1 tbsp. mirin (Japanese sweet rice wine)
1 tsp. sesame oil
1 tsp. peeled, minced gingerroot
8 Chinese dried black mushrooms
4 oz. potato-starch noodles (dang myun) or cellophane noodles
5 oz. fresh spinach (6 cups loosely packed); stems trimmed
1 egg; lightly beaten
2 tbsp. corn oil
3 tbsp. minced scallions
1 tbsp. minced garlic
1 cup julienne carrots, plus 2 tbsp. finely shredded
2 tbsp. toasted sesame seeds

In small bowl, combine sauce ingredients: soy sauce, 1/4 cup water, sesame oil, sugar and black pepper. Set aside.
Cut pork across the grain into thin slices. Cut the slices into matchstick-size strips. Place pork in a bowl; add soy sauce, mirin, sesame oil and ginger. Toss lightly and marinate 20 minutes. Soak mushroom for 20 minutes in hot water; drain. Remove and discard stems and slice caps. Soak potato-starch noodles in hot water for 5 minutes (if using cellophane noodles, soak them for 20 minutes); drain and cut into 6" sections. Blanch spinach in boiling water for about 10 seconds. Drain; refresh in cold water and drain again, squeezing out all moisture. Cut spinach into thirds; set aside.
Heat a small nonstick skillet until a drop of water dances when sprinkled on the surface. Pour in beaten egg so the egg coats the pan evenly and forms a thin omelette. Cook until set, turn and cook briefly. Remove from the pan and cut omelette into thin strips; set aside.
Heat wok or large skillet; add 1 tbsp. oil. When oil is hot, add pork loin and stir-fry until browned and no longer pink inside. Remove, set in a colander and drain. Reheat the pan; add remaining 1 tbsp. oil. When the oil is hot, add scallions, garlic, black mushrooms and carrots; stir-fry about 1-2 minutes. Add noodles, pork, spinach and sauce mixture; cook until the noodles are transparent and have absorbed most of the liquid. Add sesame seeds; toss lightly and transfer to serving platter. Garnish with omelette and shredded carrot.