Korean Restaurants and Korean Food » korean food

Dolsot Bibimbap

admin — Thu, 04 Nov 2010 10:25:15 +0000

dolsot bibimbap – is an extremely popular Korean dish. Served in a large bowl with a layer of rice on the bottom, some fresh vegetables and possibly topped off with an egg or some sliced meat. All of this gets mixed together just before eating.

Ingredients to make Dolsot Bibimbap

¼ cup soy sauce
3 tablespoons sugar
3 to 4 cloves garlic, minced
1 tablespoon grated ginger
¼ cup sliced green onions
1 ¼ pounds thinly sliced boneless beef short ribs, julienned
Freshly ground black pepper
3 cups sticky rice
Kosher salt
4 dried shiitake mushrooms
3 tablespoons vegetable oil
1 tablespoon toasted sesame seeds
4 eggs
3 tablespoons dark sesame oil
1 medium zucchini, cut in half lengthwise, thinly sliced on a bias, and blanched
1 carrot, julienned and blanched
8 ounces mung bean sprouts, blanched
8 ounces spinach, bok choy, choy sum, or other similar leafy greens, coarsely chopped and blanched
½ cup shredded nori
Gochujang, for serving

Directions to make Dolsot Bibimbap

Step 1:

Heat 4 Korean stone bowls in a 425ºF oven.

Step 2:

Combine the soy sauce, sugar, garlic, ginger, and green onions in a medium bowl. Add the beef and stir to coat. Season to taste with pepper and marinate for about half an hour.

Step 3:

Combine the rice, 1 quart water, and a generous pinch of salt in a small saucepan. Bring to a boil. Cover, reduce the heat to low, and cook without disturbing for 19 to 21 minutes, or until the rice is tender and all of the liquid has been absorbed.

Step 4:

Combine the shiitakes and ½ cup hot water in a small bowl and let soak for 10 to 12 minutes, or until rehydrated and pliable. Remove the shiitakes to a cutting board, trim off and discard the stems, and thinly slice the caps.

Step 5:

Heat a wok over high heat until very hot but not smoking. Add 1 tablespoon of vegetable oil and swirl to coat the bottom of the wok. Add half of the beef mixture and stir-fry for 1 to 2 minutes, or until just cooked through. Transfer to a plate. Cook the remaining beef in the same manner. Stir in the sesame seeds.

Step 6:

Cook the eggs sunny side up with the remaining tablespoon of vegetable oil in a nonstick pan. Carefully transfer the stone bowls from the oven to trivets. Using a heatproof brush, coat each bowl with 2 teaspoons of the sesame oil. Immediately divide the rice among the bowls. Arrange the zucchini, carrot, bean sprouts, greens, shiitakes, beef mixture, and eggs decoratively atop the rice. Drizzle with the remaining teaspoon of sesame oil, top with the nori, and serve immediately. Pass a small bowl of gochujang on the side.

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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.

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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 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.

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List of Korean Food

Korean Food — Tue, 06 Jan 2009 00:22:16 +0000

Our friends from lifeinkorea.com have compiled an extensive list of traditional Korean foods such as:

Samgye-tang (Ginseng Chicken Soup)
Guksu (Wheat Flour Noodles)
Nakji Bokkeum (Stir-fried Octopus)

and much more. Check out the complete list of Korean food at http://www.lifeinkorea.com/Food/menu.cfm

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Korean Food Nutritional Information

Korean Food — Wed, 27 Aug 2008 02:21:22 +0000

When you eat in a restaurant and cook cultural foods on your own, you want to know that what you’re putting in your mouth is good for you. Sure, when you go to McDonald’s, you know what you’re eating is bad for you… but you also have the nutrition information right there to tell you so. Unfortunately, when you eat at a Korean restaurant, Korean food nutritional information isn’t generally posted right on the menu. Which is a shame, as knowing how good Korean cuisine is for your health makes eating it even more fun!

As a culture, Koreans are very proud of their rich and varied cuisine. And they’re healthier for it, as well. They very rarely use the deep-fry methods found in China, and as part of their national cuisine, they eat plenty of vegetables, grains (such as rice), soups, meats, seafood, tofu, and other soy products. But the sheer variety of foods isn’t the only exciting Korean food nutritional information you’ll find. Because despite Korean food’s variety, vegetables and soy products are served with practically every meal in Korean cuisine… and this makes Korean food incredible healthy in the long term.

Korean Health Foods

There’s more to evaluating Korean food nutritional information than simply saying “lean protein and lots of vegetables? Sounds great!” Because there are a lot of hidden benefits to some of Korea’s most popular foods.

Doenjang: Doenjang is more than just a popular Korean ingredient or flavoring. This fermented soybean paste has started receiving attention in the Western world as a health food. For one, soybeans are made of superior proteins which help the body to digest. Even better, however, is what the fermentation process does to this product. During fermentation, substances are developed in doenjang that reduce the risk of developing cancer and blood-vessel-related illnesses, as well as encourage healthy intestines.

kimchi: Kimchi is another hugely popular Korean dish which is beginning to gain a lot of popularity as a health food. The Korean food nutritional information behind this tasty dish is enough to make you want to eat it every day. For one, kimchi has antibiotic properties, as the bacteria that are made during fermentation restrain harmful bacteria from growing in the intestines. This helps to eliminate or reduce the severity of intestinal disorders, as well as treat diabetes and gastrointestinal cancers. Substances found in kimchi also help prevent heart-burn and other conditions caused by too much acid in the system.

As far as general health goes, you can’t get much healthier than the ingredients found in kimchi. Kimchi is rich in plenty of important vitamins and minerals, such as vitamin A, vitamin C, calcium, and iron. Plus, most of the ingredients in kimchi are quite low in calories and have very little sugar… but are filled with plenty of fiber. The fibers found in the cabbage used in kimchi, for instance, help to aid in digestion and elimination.

All of this is great news if you’re worried about Korean food nutritional information when you head over to your favorite Korean restaurant. So stuff yourself with all of the kimchi and doenjang jjigae stew you want… and know that you’re not just having something great for your taste buds. You’re also doing something great for your health. Eat up!

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Korean Food Blogs: A Great Resource for New Korean Cooks

Korean Food — Thu, 21 Aug 2008 02:14:13 +0000

It’s funny how easy it is to become obsessed with Korean food. All your life, you’re bombarded with Chinese and Japanese and Vietnamese cuisines… but at your first taste of gorgeously tender Korean bulgogi, you’re hooked. Because while his type of food may not be as well known or over-popular as some other types of Asian cuisine, some very discerning eaters consider it the very best.

Fortunately for those of us who are in love with Korean food, there are many people out there so devoted to Korean cuisine that they create entire Korean food blogs dedicated to the food they love. And if you haven’t spent time looking at some of the great Korean food blogs that are available on the net, you’re missing out. Because some of the most passionate lovers of Korean food in the world are just a Google search away from sharing all of their cooking secrets with you.

One of the best things you can get from Korean food blogs are, of course, Korean recipes. If you’ve never tried Korean food at home before, it can be hard to know what to make and how. But there are lots of Korean food bloggers out there who are experts at preparing Korean dishes, and many of them post wonderful recipes on their blogs. When you go to a Korean food blog instead of a regular old recipe blog, you can be sure that the recipes you use are as authentic as possible. Which is more important than you might think, as there are tons of not-so-authentic Korean recipes all over the web.

In addition to recipes, Korean food blogs are good resources for ingredients, supplies, and how-to information. Don’t know how to choose the right kind of bowl to make dolsot bibimbap or where to find one? Bloggers are a great resource for understanding the simple techniques and supplies that you’ll need in order to make Korean food at home. They can help you do anything from evaluating the best brands of specialty Korean ingredients, to buying and caring for your dolsot. Need a list of what must-have ingredients you should buy before starting to learn Korean cooking at home? The best place to look is on Korean food blogs.

Another thing you can learn about by reading Korean food blogs is Korean culture. Food is a huge part of Korean culture, and as you develop an interest in the cuisine, knowing more about Korean culture can really help bring a special edge to your cooking. Instead of throwing a Korean meal together, you can develop a better understanding of the history behind each dish, what it means, when it should be eaten, and what it should be served with.

Who knows… when you learn enough about it, you may decide to start a Korean food blog of your own!

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Korean Food in Santa Monica

Korean Food — Tue, 19 Aug 2008 07:10:02 +0000

Sometimes you simply need your Korean food fix. And, yes, Korea Town is located just a few miles away in Mid-Wilshire and is where you’ll find some of the best Korean food in California. But just because Korea Town is close doesn’t mean you can’t get good Korean food in Santa Monica. Because let’s face it, you don’t always want to brave Los Angeles traffic and over-the-top gas prices just to get a nibble of bulgogi.

Gushi: Great Korean Fast Food

Gushi is the place to go when you want to get some quick Korean food in Santa Monica, or want to pick up something to take home. And eat it for days and days. Because what you get at Gushi above all else is serving size. Most plates here cost from $7.00 to $8.00, and consist of servings that you couldn’t –or at least shouldn’t– eat in one sitting!

Is Gushi the most authentic Korean food in Santa Monica? No, it’s not. The bulgogi, for instance, isn’t grilled but stir-fried. But everything is made fresh, plus it’s cheap and tasty and might just be the best value around. Which is probably why it’s always full to the brim with college kids. Just a note: Gushi is a cash-only joint, so stop by the ATM before you visit.

Gyenari: Korean Fusion Restaurant

If you’re not in the mood for something quick and simple, one of the better Santa Monica Korean restaurants is Gyenari. Now, Gyenari isn’t going to please those who are die-hard fans of authentic Korean cuisine. Because this restaurant is a California-Korean fusion restaurant, where you’ll find things like avocado tossed as a surprise into seemly-traditional dishes.

One of the best things about Gyenari is that it is a grill-at-the-table restaurant where you won’t go home smelling like a barbecue pit. The food is grilled right at your table (by a waiter– you don’t do it yourself), but the smoky air is sucked away by vents before it can permeate your clothes. A bonus if you’re on a date or stopping to eat before a night out.

The prices here aren’t the lowest you’ll find for Korean food in Santa Monica, but the amount of food you get is pretty generous. The “meal for two” menu is a whopping $70 (a good choicer for a special night out), but consists of enough food for two or three people to satisfactorily gorge.

Real Korean in Santa Monica: Koba House BBQ

Koba House is a great combination between what you love in traditional Korea Town restaurants, and what you want from a relaxing night out. When you walk in, you’re struck by the great jazz playing on the speakers and the relaxing, stylish ambiance.

Fortunately, the food is also good. While it doesn’t live up to what you’ll find in K-Town, what you do get is of good quality. Most of the meat dishes run about $9 to $10 a serving, and while serving sizes are a little on the small side, they should be enough to satisfy most. The naeng myung is particularly good, and while you only get four banchan (side dishes), the ones you do get are great.

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How to Cook Dolsot Bibimbap Recipe Video

Korean Food — Wed, 25 Jun 2008 03:31:57 +0000

This is a great winter dish thats easy to make using a dolsot (stone bowl). The dolsot will make the rice crispy and chewy.

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