Korean Restaurants and Korean Food » Korean Dishes

White Kimchi

Korean Cook — Tue, 15 Jun 2010 10:12:33 +0000

White Kimchi – This authentic Korean recipe for kimchi, which is stuffed cabbage, is very easy to make. Completely vegetarian, cabbage is your main vegetable, which then has even more healthy vegetables stuffed inside. If you love traditional Kimchi, you will love this simple recipe.

Servings: 6-8
Difficulty Level: 2

Ingredients to make White Kimchi

1 medium Napa cabbage
3 tablespoons salt
2 cups (500ml) water, or as needed

Stuffing Ingredients:
1 cup thinly shredded/julienned Korean/white radish
3 pinches dried shredded red pepper (Korean red pepper threads)
4 cloves garlic, thinly sliced or minced
2 slices ginger
2 green onions, sliced diagonally into thin strips
1 teaspoon (5ml) vinegar
1 teaspoon caster sugar
1 teaspoon salt
1 cup (250ml) water

Directions to make White Kimchi

Step 1:

Cut Napa cabbage cut into quarters lengthwise. Rinse the cabbage with cold water, and liberally sprinkle salt between the leaves (leaves are still connected to core). Place quarters in a large bowl, and add enough water to just cover. Set aside for 4 to 5 hours, or until leaves are soft.

Step 2:

Wash the salted cabbage 3 to 4 times in cold water, and drain in a colander for about 20 minutes

Step 3:

In a mixing bowl, make the stuffing by combining the shredded Korean/ white radish, shredded red pepper, garlic, ginger, green onions, vinegar, sugar, salt, and 1 cup (250ml) water

Step 4:

Sprinkle the stuffing between all the cabbage leaves in one quarter except for the large outside leaf. Reserve the liquid. Peel the large outside leaf back, without removing it from the core, and fold the remaining leaves in half. Wrap the outside leaf around the other leaves, and pack into a ½ gallon (2 litre) jar. Repeat with remaining quarters. Set aside at room temperature for 1 day.

Step 5:

To serve: slice wrap into 1 ½ inch slices.

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Bi Bim Bap Dolsot Recipe Video

admin — Mon, 10 May 2010 11:41:13 +0000

This is an example of a typical bi bim bap dolsot recipe. Bap is a Korean word for rice and bi bim means to stir or mix together. The dolsot Bown is a heavy iron pot that is served with all the ingredients added. It is topped with rice and assorted fresh vegetables and then marinated along with a small amount of meat. It’s then all topped off with a raw egg or half baked egg added in the bowl as you stir. You should add to the table some guchojang, thats a red pepper paste that is extremely common in Korea.

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Korean Malgun Sigumchi Kuk

Korean Cook — Wed, 20 Jan 2010 18:08:08 +0000

Korean Malgun Sigumchi Kuk – This authentic Korean recipe, is a homemade beef spinach soup, that is out of this world! Simmered stove top, this one pot soup, is as tasty as it is easy and quick. Should you be lucky enough to have any leftovers, it’s a great lunch the next day.

Prep Time: 5-10 mins
Cook Time: 15-25 mins
Servings: 4
Main Ingredient: Ground Beef, Spinach
Difficulty Level: 1

Ingredients to make Korean Malgun Sigumchi Kuk

1/2 lb Fresh spinach
1 Scallion
1 Clove garlic
4 c Water
1/2 lb Ground beef
1 ts Soy sauce
1 tb Salt
Dash pepper

Directions to make Korean Malgun Sigumchi Kuk

Step 1:Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic.

Step 2:Bring the water to a boil. Add the meat and bring to a second boil.

Step 3:Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes.

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Korean Side Dish

Korean Food — Sat, 10 Oct 2009 02:30:13 +0000

The most known Korean side dish is Kimchi. Korean side dishes are also known as “banchan”. You will find below a traditional Korean side dish recipe for Japchae created by my Korean grandmother.

Korean Side Dish Ingredients

Glass Noodles (Sweet Potato Starch Noodle)
1 Onion
1 Carrot
Spinach
1 Red Bell Pepper
3 Cloves of Garlic
Soy Sauce
Sesame Oil
Sugar
Ground Black Pepper
Sesame Seeds
200 grams of beef

Japchae Recipe Directions

Soak the glass noodles in hot water for about 10 minutes
Drain the noodles
Boil water
Drop the glass noodles into the pot of boiling water for half a minute
Rinse the noodles in cold water
Heat up a pan
Add sesame oil
Cook the onion, carrot, red bell pepper, garlic, sugar, and beef
Add salt and pepper to your taste
Keep stirring until the meat and vegetables are cooked
Transfer the vegetables to a large bowl.
Add the noodles and spinach
Add 1 tablespoon of soy sauce and 1 tablespoon of sesame seeds and combine.

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Variations of Dolsot Bibimbap

Korean Food — Thu, 19 Jun 2008 15:00:56 +0000

Dolsot bibimbap is a popular Korean dish which many individuals love to order when they go to eat at a Korean restaurant. It is flavorful and bountiful enough to be a meal in and of itself. Although the traditional type of dolsot bibimbap consists of the usual ingredients such as marinated beef, kimchi, rice, egg and an assortment of vegetables, there are variations of this delicious dish which many opt for when they need a change.

One variant of the dolsot bibimbap is to add fish instead of the usual beef ingredient. Salmon is one type of fish which makes for a unique and tasty combination. Chicken is another popular meat substitution for the prepared dolsot bibimbap as some individuals do not eat red meat and would prefer to have the chicken comprise the main part of the dish instead of the marinated beef. Vegetarians may also be able to eat dolsot bibimbap as tofu has been known to be included with this dish so that all may enjoy this traditional Korean entrée.

In addition to switching up the type of meat which is part of the dish, dolsot bibimbap lovers can also make variations of this item by adding and/or leaving out different types of vegetables. Some of the more commonly added vegetables to this dish include kimchi, cucumber, zucchini and mushrooms. However, this is just an example of the more commonly cooked type of dolsot bibimbap. Those who prepare this dish may add and delete different vegetables as they see fit.

Lastly, the heat factor of the dolsot bibimbap may vary as well. The one ingredient used in this dish which gives it a little kick in the area of heat is gochujang, or chili pepper paste. Those who like their bibimbap a little hotter may choose to increase the amount of gochujang to their liking. These are just some of the many different variations one can choose in order to make their dolsot bibimbap appeal to their tastes.

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Why Dolsot Bibimbap Is Such a Popular Dish

Korean Food — Wed, 18 Jun 2008 15:55:04 +0000

There are many Korean dishes which strike the fancy of individuals interested in this type of cuisine. However, one of the more popular ones which is frequently ordered at Korean restaurants is dolsot bibimbap. Dolsot bibimbap is a combination of marinated beef, rice, kimchi, egg, gochujang and an assortment of vegetables. These ingredients are placed in a heated bowl, known as the dolsot, and served to the customer. This dish is such an all-encompassing one that few need accompanying menu items alongside of their dolsot bibimbap. There are a few reasons why dolsot bibimbap is such a popular dish.

First, the dish itself is one which comprises the entire meal. With dolsot bibimbap, you have your protein and vegetables all combined into one dish which makes it an easy meal to order or to make. Many individuals like the idea of having one meal which covers all bases. It is usually such a good amount of food that one leaves the table feeling full and satisfied.

Another reason why dolsot bibimbap is such a popular entrée is that it is quite healthy in nature. The vegetables provide one with the nutrition they need for the day while the meat component provides one with adequate protein. Since many individuals these days are interested in promoting a healthy lifestyle, being able to eat out and enjoy a healthy meal is an important concept and another reason why individuals like to eat dolsot bibimbap.

Dolsot bibimbap is also traditional with a modern flair to it. This Korean dish has been served for over 100 years but has become more popular as the years progressed. It takes a traditional idea, such as serving the bibimbap in a dolsot, but consists of modern ingredients which diners are interested in eating.

Lastly, dolsot bibimbap is quite easy to make. All one needs in order to enjoy this dish are some dolsots, meat, rice, eggs, gochujang and a variety of vegetables. Most of these items are present within one’s kitchen which makes throwing together a delicious meal an easy feat to accomplish.

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The Koreans Favorite Part: Nooroongji

Korean Food — Sun, 22 Jun 2008 18:20:23 +0000

It is without a doubt that the dolsot bibimbap is a popular Korean food both on the domestic and international level. Surprisingly though, it seems that what the Koreans enjoy about the dolsot bibimbap slightly differs from what everyone else enjoys about it.

As if the saying “the best for the last” is really true. The part that the Koreans enjoy the most is at the very bottom of the sizzling hot dish. It is pronounced as “nooroongji” in Korean.

A nooroongji is basically rice that has become hard due a long exposure to the extremely hot surfaces of the dolsot. Therefore, only the rice that is in direct contact with hot dish can “turn in” to what is known by Koreans as nooroongji. Some people might think, “Okay, what’s so good about a hardened rice?” There are a few reasons why the Koreans like it so much.

The first is, as it should be with dishes, the taste. The nooroongji has quite a different taste than the rest of the rice in the dolsot bibimbap. Because it has been hardened, the rice is quite crunchy, making the chewing more enjoyable along with the taste. Also, as nooroongjis are first steamed between the rest of the rice above it and the hot dish beneath it, a lot of the “juice” of dolsot bibimbap soaks inside the rice. Consequently, when the rice becomes dry and hard again (now called a nooroongji), it now has the taste of dolsot bibimbap inside the rice. So, when you chew on the nooroongji you can taste the scent of the whole bibimbap in a unique way.

Part of scraping the nooroongjis is fun too. As nooroongjis are first steamed and then hardened, they tend to stick onto the dolsot. Therefore, it is quite hard to scrap the nooroongjis. Koreans use spoons to scrap the nooroongjis, which often the children enjoy doing (although they’re not that good at it!).

The dolsot bibimbap is certainly a delicious dish. While many people are aware of its overall taste and look, it has a lot of unique parts to it which unfortunately many outsiders are not aware of. Nooroongji is one of them: popular among Koreans, but unfortunately not that widely known. Next time you get yourself a dolsot bibimbap, don’t forget to try the nooroongji’s before the waitress takes the dish away! You certainly will enjoy it!

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