Korean Recipe?

Question

I am looking for a good Korean dish to make for my family. I have never cooked Korean food. But am up for the challange. Something more mild...thanks

Answer 1

Try Bulgoghi Beef. It's delicious, pretty easy to prepare, and you can modify how spicy you want it by adding more or less black pepper.

Serve it with steamed white rice and some nice steamed veggies.

Here's an excellent and easy to follow recipe:

http://www.clubmom.com/display/153131?fromModule=recipeResults&fromPage=162420

Answer 2

The bulgogi is very good. You can make it with chicken, beef, pork or ribs. If you're new at this, I'd suggest you start off with the bottled marinade you get from oriental food stores and go from there. There's a kimchee soup that I love, but it's spicy. Make sure you use real rice, not Minute Rice for a more authentic meal. Kimchee in a jar can be bought mild or hot. It's fermented cabbage and my husband and I love it.

Answer 3

i was going to suggest the bulgohgi made with beef... i havent looked at the recipe but its really simple- just make sure its not too dry- its supposed to be VERY wet

eat it with rice wrapped in lettuce leaves and kimchee and teryaki tofu- that is a traditional korean meal... dessert would be fresh oranges and watermelon wedges

Answer 4

positioned garlic, spring onion, sesame oil, crimson pepper paste, soy sauce and garlic in something (crimson meat, steamed vegges). consume with rice and shop offered kimchee. ta da! you're korean.

Answer 5

There are a lot of recipes on this site www.asianonlinerecipes.com

Answer 6

go to a Korean Reaturant

Answer 7

Here are a couple for you that seem easy .


Korean-style BBQ Short Ribs Recipe courtesy Flip Cuddy's United Surfers Association
Show: BBQ with Bobby Flay
Episode: Beach BBQ







4 large short ribs
2 scallions, chopped
3 garlic cloves, minced
1/2 cup soy sauce
1/4 cup sesame oil
1 teaspoon sesame seeds
2 tablespoons sugar
1/4 teaspoon black pepper
1 tablespoon sake (recommended: Han Soju)
Cucumber Kimchi, recipe follows, optional

Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.
Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.

Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy!


Cucumber Kimchi:
5 small pickling cucumbers
2 tablespoons salt
2 cups water
1 pound Chinese turnips, some julienned and some cut into circles
1/4 cup julienned carrot
2 cloves garlic, minced
2 scallions, julienned
3 hot red peppers, seeded and minced
1 teaspoon minced fresh ginger
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 cup chicken stock

Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole.
Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed.

For the stuffing, combine the remaining ingredients except for the chicken stock and mix well.

Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs



Tuna Grilled Korean-Style Recipe courtesy of Leslie Glover Pendleton, author of Simply Shrimp, Salmon, and (Fish) Steaks





This aromatic marinade is used to flavor and tenderize beef in Korean cuisine. Do not marinate this longer than 2 hours, as the enzymes in ginger can over-tenderize the fish.


1/2 cup light soy sauce
2 tablespoons toasted sesame seed oil
1 teaspoon minced fresh ginger root
3 tablespoons sugar
1 tablespoon sesame seeds
3 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds tuna steak (1 inch or thicker), cut into 4 portions

In a plastic bag combine all ingredients except the tuna. Mix the marinade in the bag until combined and add the tuna, coating it completely. Seal the bag, refrigerate, and let the tuna marinate for 1 to 2 hours, turning it occasionally.
Preheat a grill, or broiler with rack in the top position.

Brush the grill with vegetable oil. Discard the marinade and grill the tuna (or broil it on a rack set in a baking pan) for 3 minutes on each side until medium rare



Korean-Style Pork Wraps with Chili Sauce Recipe courtesy Emeril Lagasse, Emeril's There's a Chef in My World, HarperCollins Publishers, New York, New York, 2006
Show: Emeril Live
Episode: There's a Chef in My World







1 1/2 pounds pork tenderloin, trimmed
1/4 cup soy sauce
1 tablespoon sugar
4 teaspoons toasted sesame oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Sriracha hot chili sauce
4 teaspoons honey
1 tablespoon vegetable oil
2 tablespoons sesame seeds, toasted
1 1/2 cups cooked jasmine rice
1 head Boston, Bibb, or butter lettuce, leaves separated, washed, and patted dry

Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes. (This is to make it easier to thinly slice, so make sure it doesn't freeze completely.)
In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.

Take the pork out of the freezer and unwrap on a clean cutting board. Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour.

In a small mixing bowl, combine the Sriracha hot chili sauce, the honey, and the remaining 2 teaspoons of sesame oil. Stir to combine. Set aside.

When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.

Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds.

To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat!






Oi Moochim (Seasoned Cucumber) Recipe courtesy Jen Lee
Show: Boy Meets Grill
Episode: Korean





1/2 cup distilled vinegar or rice vinegar
2 tablespoons soy sauce
Dash of dashida (dried soup stock made from essence of seafood or beef)
2 teaspoons sugar
2 teaspoons gochuchang paste, plus more to taste, recipe follows
1 teaspoon toasted sesame oil
4 Korean or kirby cucumbers, thinly sliced
1 small white onion, halved and thinly sliced
1 tablespoon sesame seeds, toasted

Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.

Gochuchang Paste (seasoned red pepper paste):
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.

Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.