Korean Restaurants and Korean Food » Korean recipes

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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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 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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The Benefits of Fermented Foods: Part 1 of 2

Korean Food — Sat, 02 Aug 2008 04:31:04 +0000

Fermented foods exist universally in ethnic cuisines. Korean foods rely heavily on fermented foods. Korean recipes for kimchee, gochujang (hot bean paste) and fish sauce exist as basis for the building of many other Korean dishes including dolsot bibimbap.

Dolsotbibimbap is a traditional Korean dish that includes kimchee, gochujang and fish sauce (used to make kimchee) along with rice, namul (sautéed or seasoned vegetables), beef and egg.

Dolsot bibimbap is coming into its own lately, as lovers of fine cuisine herald their praises of this Korean dish. Recipes for dolsotbibimbap are springing up all over the internet as shows like Iron Chef and others from the Food Network provide Korean recipes.

Truly traditional foods from every culture have a food or drink that is fermented. This practice stems from the necessary need to preserve vegetables over the winter months so that peoples could benefit from those properties essential to human health and continuation.

It’s an ancient practice that hasn’t evolved by chance or because of an appreciation of flavor. The survival of a culture necessarily precludes the fact that their diet has kept them here to pass it on. Recipes of extinguished cultures do not exist.

Food knowledge used to be a regular part of cultural wisdom that was taught to youth. Today we are unable to determine what is healthy and what is not. The food that is touted as the nutrition-miracle today is consequently proven to cause cancer tomorrow.

Korean food has an advantage in the fact that it consists of Korean recipes and Korean dishes that have not been readily available to Western consumers and that the making of Korean food has, up until recent times, been home-made and hand-down-through-the-generations cuisine.

Korean people have had to make their native foods themselves in order to eat the foods that they love and need. Dishes like dolsot bibimbap have only recently become more well-known in the West.

Globalization, the spread of information, healthy practices and consumer demand for information are actually detrimental to knowledge of healthy eating. No one wants to wait for a long-term study. These involve following a group of people partaking of a substance or eating practice over the course of their lifetime.

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Kimchee Sales Soar

Korean Food — Tue, 22 Jul 2008 04:17:36 +0000

Kimchee is becoming fashionable. Korean foods altogether are becoming trendy. The Korean dish dolsotbibimbap, the dish most representative of Korea, is now considered high cuisine. Korean recipes for dolsot bibimbap contain kimchee.

Dolsotbibimbap is a traditional Korean dish consisting of rice, seasoned or sautéed vegetables, meat, egg, kimchee and gochujang (spicy fermented bean paste.) Dolsot bibimbap means “stone pot” and refers to the practice of serving the dish in a bowl so hot it crisps the sesame-oil coated rice in the bottom. Dolsot bibimbap was recently featured on Iron Chef.

A real trend behind this bloom of global interest, besides the appreciation of fine food, is a health-conscious one.

Korean foods lend themselves to healthy eating practices. There are many Korean dishes that are vegetarian. Korean food is unique in flavors and is very different than any other Asian food. Korean recipes are springing up all over the internet.

Fermented foods are found in all traditional cultures. Fermentation was a way to preserve vegetables for eating in the winter months before the days of refrigeration. Fermented foods have enormous beneficial health qualities.

Kimchee, a Korean staple dish, has been shown to increase digestibility and iron uptake from beans and grains. It has anti-carcinogenic and antibiotic properties. It produces many helpful enzymes and is a decongestant. Folklore has it that it rids the body of fats.

Korean fermentation of cabbage and other vegetables has its origins in the Japanese and Chinese practices of pickling vegetables. This practice may have been introduced to Korea by its neighbors but Korean tastes always ran to the strong and flavorful. The introduction of the chile pepper in the 17th century led to the unique combination of ingredients that makes kimchee the most distinctive of Korean foods.

Japan and China are now the largest importers of Korean kimchee. The Japanese import $36 million worth of kimchee a year. The 2003 SARS outbreak in Japan and China had much to do with this. For reasons no one fully understands, Koreans remained largely unaffected by the virus, and accordingly, kimchee was touted as the reason. The typical Korean eats about 8oz. of kimchee per day, which makes up over 12% of their overall daily diet.

In 2005 the BBC reported that Seoul National University had conducted a bird flu study using kimchee. They fed 13 infected chickens kimchee and 11 began to recover. Following this news, the Wall Street Journal reported that Pulmuone Company, South Korea’s leading manufacturer of health foods, saw a 46% increase in kimchee sales.

Although there are yet no definitive studies proving that kimchee can prevent SARS or the bird flu there is no doubt that kimchee is a healthy Korean food.

The appreciation of Korean dishes that include fermented products like kimchee, gochujang (hot bean paste) and fish sauce can help many people to eat in a more healthy way. Dolsotbibimbap, the Korean dish that has gained in popularity here in the states contains both gochujang and kimchee.

Kimchee-making is a craft and mass production always carries with it the threat of thrift. Cutting costs to get the most return will change the original process of making kimchee and its traditional recipes.

Already, “healthy” versions of kimchee are appearing in natural foods stores and different versions of Korean recipes for kimchee are all over the web. Trendy or “healthy” versions of this already healthy product include cutting back salt, making super-fresh versions, using vinegar, and refrigerating kimchee immediately upon its making. Vegetarians object to the use of fermented shrimp paste or fish sauce in kimchee.

One maker of kimchee for natural food stores in Vermont explained that her kids complain about not wanting to have “kimchee breath” and that people are concerned about salt. She used sea salt (the one good change), added vinegar and sold it so fresh that fermentation couldn’t possibly occur.

The unfamiliarity with fermented foods and their process makes people leery of buying anything that has sat out unrefrigerated or that bubbles (a sign that lactic acid is at work.)

Salt is necessary to keep bad bacteria at bay until lactic acid is produced to ferment the kimchee. This lactic acid takes time to do its stuff and room temperature degrees are required to activate it.

The increasing use of vinegar to aid in fermentation detracts from the health benefits of kimchee: vinegar is not good to eat in large quantities and does not produce the same effects.

Also, fermentation is an unpredictable event. Kimchee flavors and Korean recipes for kimchee differ from batch to batch, household to household and region to region. Mass production requires uniformity and that often means the abandonment of original practices. Worries about food illness outbreaks leads to the practice of pasteurization.

Pasteurization entails subjecting foodstuff to high degrees in temperature, effectively killing all bacteria, even the beneficial bacteria that makes kimchee so healthy!

It’s wonderful to see this Korean dish getting the recognition it deserves but the Korean recipes floating around are not necessarily authentic, and the grocery store versions that contain preservatives belie the true process and benefits of fermentation altogether. If it needs preservatives, t hasn’t been fermented.

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The Korean Chile Pepper—There Really Is Nothing Like It Korean foods are finding their way into the spotlight more...

The Korean Chile Pepper—There Really Is Nothing Like It

Korean Food — Sat, 19 Jul 2008 04:03:21 +0000

Korean foods are finding their way into the spotlight more and more. Recently Iron chef Mario Batali won a challenge with the Korean dish dolsot bibimbap or dolsotbibimbap and Rachael Ray of The Food Network lists Korean recipes. As more recipes for Korean dishes crop up to meet consumer demand, one of the most frequent ingredients called for is ground red pepper. Often, authors claim that any red pepper will do. This is not the case, as I found out the first time I left home.

When I moved to Vermont I was well-prepared with kimchee-making skills. What I didn’t count on was the unavailability of necessary ingredients. As anyone who has ever been homesick knows, nothing can comfort you more than that taste of home.

My first batch of kimchee was so off. I wasn’t new to the practice of making this Korean dish and soon realized that the red pepper was the culprit. I scoured the state, touring natural foods and gourmet stores. I shopped at Thai, Chinese, Vietnamese and Japanese groceries. Alas, no Korean market existed. Batch after batch, and I could not duplicate kimchee from home. There was nothing to be done for it until my mother sent me a care package of Korean red pepper.

I picked up an Asian cookbook one day and read about the distinctive flavor of the Korean red chile. This author explained how the unique geography of Korea, its sea air, mountainous regions, soil and water contributed to the one and only kochu, a pepper that tastes like no other.

Kochu is a member of the capsicum pepper family. When ground it is called kochu garu, gochukaru or gokchu garu. Gokchu garu is used to make gochujang a hot pepper paste that is a common ingredient in dolsot bibimbap or dolsotbimbap, the dish most representative of Korea.

The chile was introduced to Korea in the 17th century by the Japanese, who were loathe to give up their monopoly on “japanese mustard” as Portuguese missionaries called it. They claimed that the plant could only grow in its native environments, Central and South America. Korea finally did gain the seeds to grow the chile and is now exports over 1 million kg. per year.

Before the chile, Korean dishes did not include red pepper, a now unimaginable phenomenon. Korean recipes for kimchee consisted of greens, salt and alcohol. Today, there is a claim that Koreans have the highest per capital chile consumption in the world.

Korean food absolutely requires Korean red pepper to taste authentic. Whether you’re making dolsot bibimbap/dolsotbibimbap or other Korean dishes, to really follow a Korean recipe that calls for red pepper, you must get your gokchu garu.

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