Korean Restaurants and Korean Food » Recipes

Barbeque Korean Beef Recipe

admin — Fri, 02 Jul 2010 09:03:18 +0000

Ingredients:

1 flank steak (1 3/4 to 2 lb.)
1/2 cup soy sauce
1/3 cup thinly sliced green onions
2 tablespoons Asian sesame oil
3 tablespoons sugar
3 cloves garlic peeled and pressed or minced

How to make

1. Rinse beef and pat dry. Cut steak at a 45 angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.

2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.

3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.

Dolsot Bibimbap dolsot bibimbap – is an extremely popular Korean dish....
White Kimchi White kimchi – This authentic Korean recipe for kimchi,...
Seasoned Bean Sprouts Recipe Seasoned bean sprouts Recipe – A simple korean recipe...

Easy Apple Aperatif

Korean Cook — Tue, 22 Jun 2010 10:01:39 +0000

Easy apple Aperatif – This easy recipe for an authentic Korean aperatif is made with sake and fruit, and juice, and served chilled over ice. The perfect partner to any Korean food recipe you may be making, don’t forget to include this simple Korean drink at your next dinner party.

Prep Time: 5-10 mins
Cook Time: 0 mins
Servings: 6-8
Main Ingredient: soju, Sake
Difficulty Level: 1

Ingredients to make Easy Apple Aperatif

2 cups Soju or Sake
1 Pink Lady or Granny Smith Apple
8 Lime Wedges
5 cups chilled Tonic Water

Directions to make Easy Apple Aperatif

Step 1:

Cut the apples into matchsticks after removing the core. Put them in a pitcher and stir with soju. Cover it and let it chill for 30 min.

Image Source:

Korean Soju If you were asked to name the top-selling liquor brand...
White Kimchi White kimchi – This authentic Korean recipe for kimchi,...

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.

Image Source:

Dolsot Bibimbap dolsot bibimbap – is an extremely popular Korean dish....
Korean Malgun Sigumchi Kuk Korean malgun sigumchi Kuk – This authentic Korean recipe,...
Kimchi Hot Pot Recipe from “The Korean Table” by Taekyung Chung and Debra...

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.

Dolsot Bibimbap dolsot bibimbap – is an extremely popular Korean dish....
How to Cook Dolsot Bibimbap Recipe Video This is a great winter dish thats easy to make...
Barbeque Korean Beef Recipe Ingredients: 1 flank steak (1 3/4 to 2 lb.) 1/2...

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.

Image Source:

White Kimchi White kimchi – This authentic Korean recipe for kimchi,...
Korean Side Dish The most known Korean side dish is Kimchi. Korean side...
Dolsot Bibimbap dolsot bibimbap – is an extremely popular Korean dish....

Korean Dipping Sauce

Korean Cook — Wed, 20 Jan 2010 18:06:02 +0000

Korean dipping sauce – This authentic, quick, Korean dipping sauce recipe is extraordinary served with sauteed bean curd. Only three basic ingredients mixed together, and you have as sensational, classic, Korean dipping sauce.

Prep Time: 5-10 mins
Cook Time: 0 mins
Main Ingredient: Soy Sauce
Difficulty Level: 1

Ingredients to make Korean Dipping Sauce

4 tb Soy sauce
4 ts Rice vinegar
1 ts Sesame oil

Directions to make Korean Dipping Sauce

Step 1:Mix all ingredients. Serve with sauteed bean curd.

Image Source:

White Kimchi White kimchi – This authentic Korean recipe for kimchi,...
Korean Malgun Sigumchi Kuk Korean malgun sigumchi Kuk – This authentic Korean recipe,...
Dolsot Bibimbap dolsot bibimbap – is an extremely popular Korean dish....

Kimchi Hot Pot

Korean Food — Tue, 10 Feb 2009 22:00:10 +0000

Recipe from “The Korean Table” by Taekyung Chung and Debra Samuels, Tuttle Publishing

If you have a big jar of Napa cabbage kimchi in the fridge, you can always make a terrific dish in very quick order. Whether it is kimchi rice, kimchi soup, kimchi hot pot or braised pork and kimchi the sour, spicy fermented cabbage adds depth and character to anything it is paired with. Do you have a favorite recipe that you make with kimchi?

Here is one recipe for a Kimchi Hot Pot

Kimchi Hot Pot – Kimchi Chigae

Meaty pork ribs are scored and stir-fried with sesame oil and garlic for an aromatic start to this hot pot. Kimchi plays the main role in spicing and seasoning this dish. Thick pieces of tofu are simmered in the stock. This dish is most often served during cold winter months but is sometimes served during the summer to rejuvenate the appetite. It is even better the next day, so if you like left-overs double the recipe. The meaty country-style cut of pork ribs also works well in this hot pot.

Serves 4

4 pork ribs (about 1 lb/500 g total)
1 tablespoon dark sesame oil
2 teaspoons garlic paste
1 1/2 cup (300 g) ready-made Chinese cabbage (Napa) kimchi, cut into 2 in. (5 cm) pieces
2 1/2 cups beef or vegetable stock or water
1 block (450 g) firm tofu, cut into 8 pieces
1 green onion (scallion), cut into 2 in. (5 cm) pieces

With a sharp knife, make several cuts along the meaty side of the ribs.
In a large pot, add the sesame oil and place over low heat.
Add the ribs, garlic and kimchi and stir-fry for 10 minutes.
Add the stock and tofu and simmer for 20 minutes.
Sprinkle on the green onion.
Serve in large soup bowls.

The Korean Table by Taekyung Chung and Debra Samuels

White Kimchi White kimchi – This authentic Korean recipe for kimchi,...
Korean Side Dish The most known Korean side dish is Kimchi. Korean side...
Benefits and history of Kimchi Since the human beings began cultivation, they enjoyed eating vegetables...

The Korean Table: Korean Recipes Book Giveaway

Korean Food — Sun, 08 Feb 2009 19:23:39 +0000

Debra Samuels, co-author of The Korean Table, has partnered up with DolsotBibimbap.com to give away a signed copy of her book The Korean Table – From Barbecue to Bibimbap.

Accordingly to Tuttle Publishing, “The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping.

Along with showing you how to create complete Korean meals from start to finish – from Scallion Pancakes to Korean Dumplings (mandu) and Simmered Beef Short Ribs – The Korean Table also includes information about how you can add the flavors of Korea to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more.”

The Washington Post on Kimchi Hot Spot says “Taekyung Chung and Debra Samuels have written a new cookbook filled with delicious Korean dishes and stunning photographs by Heath Robbins that are easy to prepare and accessible to the home cook.”

If you want to participate in the book giveaway and have a chance to win a copy of this amazing book, please subscribe to our newsletter before March 8, 2009. The winner will be disclosed on our website on March 10, 2009.

Giveaway Instructions
1. This is a chance to win one signed copy of The Korean Table by signing up to the DolsotBibimbap.com Newsletter.
2. You could reside in any country in the world. The book will be shipped to your door step for FREE*.
3. The last date for receiving entries is March 8, 2009 (Midnight PST).
4. The winner will be contacted through email and will have to reply with his/hers shipping address within 7 business days.
5. Contestants abide by the rules and regulations contained herein or amended and/or altered by simply signing up for the newsletter.
6. If you have any questions or concerns, please feel free to email admin [at] dolsotbibimbap [dot] com

* The import custom duties that may applicable in your country will be the responsibility of the winner. *

Korean Cookbook Giveaway Winner DolsotBibimbap.com is proud to announce the winner of the Korean...
The Asian Barbecue Book: From Teriyaki to Tandoori The Asian Barbecue Book by Alex Skaria - a master...
Kimchi Hot Pot Recipe from “The Korean Table” by Taekyung Chung and Debra...