Recipezaar: Korean,Main Dish recipes

Asian BBQ

Mon, 31 Jan 2005 20:02:02 -0500

This recipe came from a wonderful Korean friend. She brought it to my first son's graduation as a "dish to Pass" and I have ordered it for my other 3 boys graduation parties and several other special occasions. Have your butcher freeze the meat slightly to get the right thickness. Be sure to use the highest setting your grill or keep the charcoal at a high temperature. Some fat is okay. -- posted by Ann T

Korean-style Broiled Tofu

Fri, 29 Apr 2005 16:19:41 -0400

A salty, spicy treat that is also perfect for low carbers! -- posted by Mercy

Seared Scallops With New Potatoes and Greens

Fri, 03 Jun 2005 12:00:22 -0400

This warm salad makes for a quick, light supper. Be careful not to overcook the scallops, or they'll lose their subtle texture. If you can, make the lemon dressing earlier in the day to allow flavors to blend. -- posted by Dancer^

Grilled Korean Pork Chops (Omac)

Thu, 23 Jun 2005 18:08:46 -0400

From a supermarket handout. Marinate from 1 hour to overnight and grill. -- posted by Oolala

Daikon Radish With Chicken-Korean Style

Wed, 10 Aug 2005 17:45:01 -0400

Had a lot of daikon in the fridge and I wanted to try something different. Came across this recipe some time ago and loved it. -- posted by zoukncook

Spicy Korean Glazed Pork Ribs

Tue, 16 Aug 2005 21:25:15 -0400

These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay -- posted by NcMysteryShopper

Ton-Yuk-Kui (Korean Pork or Beef)

Tue, 13 Sep 2005 15:50:00 -0400

This is a really good, and easy meal. I usually serve it with sugar snap peas and rice. Posted for World Zaar Tour 05 -- posted by Amis

Korean Beef Bulgogi

Mon, 24 Oct 2005 12:44:06 -0400

I got the recipe from a Korean friend of mine, she said it was a family favorite and after making it, it became my favorite, too. Don't skip the dipping sauce, it makes the dish! -- posted by Katherine Joy

Korean Rice Cake Soup (Duk Guk)

Mon, 24 Oct 2005 16:59:52 -0400

This is a delicious soup that Koreans serve at the New Year. You won't find these ingredients in your local groccery store, but an oriental market should have them. This soup is pretty easy, but looks beautiful when served. -- posted by Upsidedown Again

Bulgogi

Fri, 11 Nov 2005 15:29:13 -0500

Found this recipe during my travels in Asia. -- posted by Chef #260570

Bulgogi Made With Kiwi-Onion Sauce

Sat, 12 Nov 2005 04:02:48 -0500

Korean marinated beef served in a lettuce leaf. This is a stir-fry version, though bulgogi can also be grilled. Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Good served with your favorite Asian dipping sauce (I favor taylortwo's "My Korean Dipping Sauce"--Recipe #50692, made with lower-sodium soy sauce and with the garlic doubled). Marinating time of at least 2 hours not included in prep time. -- posted by echo echo

Korean Beef

Sun, 08 Jan 2006 19:07:50 -0500

This is a family recipe my mom made for years. A Korean friend stopped by one day while it was cooking and said it's the real McCoy! -- posted by DonnaRose

Tofu Mushroom Galore in Lemon Ginger Sauce

Thu, 19 Jan 2006 20:08:05 -0500

An absolute delight -- posted by VegBear

Korean Skillet Beef Lettuce Wraps

Sat, 11 Feb 2006 20:05:48 -0500

This is a popular Korean dish that is meant to be eaten with your fingers. Partially freeze the beef to make slicing thinly easier (to make it really simple, get your butcher to slice for you!) make certain to squeeze out any moisture in the beef before starting this recipe. These are delicious and simple to make! -- posted by KITTENCAL

Simple Bul Go Gi

Wed, 22 Feb 2006 15:44:08 -0500

This is a straightforward, easy to prep Korean BBQ recipe (bul go gi). -- posted by BaconTastesGood

Korean Grilled Chicken (Asian)

Wed, 01 Mar 2006 13:05:29 -0500

Very easy, very tasty. Works on any cut of chicken. Makes great wings for appetizers. -- posted by Pokey in San Antonio, TX

Korean-Style Noodles With Vegetables (Chap Chae)

Tue, 21 Mar 2006 13:37:22 -0500

Another Asian noodle recipe. Some say that this recipe would be more authentically Korean if made with "dang myun," noodles made out of sweet potato starch. You can usually find these in the grocery store, near the bean thread noodles. Snow peas would be great in this, as would some sauteed tofu. -- posted by spatchcock

Korean Seared Pollock

Tue, 28 Mar 2006 16:02:08 -0500

Very good and simple. Serve with rice, steamed bean sprouts, steamed spinach and steamed shredded carrots. -- posted by Lori 13

My Korean Seafood Omelette

Thu, 25 May 2006 15:15:30 -0400

Lovely omelette! -- posted by Lori 13

Lori's Korean Beef

Sun, 11 Jun 2006 19:34:31 -0400

SPICY! -- posted by Lori 13

Bulgogi (Korean Marinated Beef)

Sat, 17 Jun 2006 16:33:03 -0400

Korean Marinated Beef This is rolled like a taco with the lettuce leaf as your outer shell. -- posted by kzbhansen

Korean BBQ Beef (Pul-Kogi)

Wed, 21 Jun 2006 16:49:40 -0400

"A fruity marinade - made with minced pear or kiwi, garlic, sesame oil, and rice wine -tenderizes and flavors the beef, creating a dish that is sure to please. This version is cooked on top of the stove in a grill pan." -- posted by SLColman

Kalbi

Tue, 27 Jun 2006 15:31:20 -0400

I like to use boneless beef ribs for this, so I guess it's somewhere between kalbi and bulgogi. Don't be put off by the long ingredient list--it's really not at all difficult to make. You can use this marinade for kalbi (thin strips of beef short ribs), bulgogi (thinly sliced beef), or on chicken. This recipe freezes well, too, though I would recommend sticking with thicker cuts of meat to freeze. -- posted by Halcyon Eve

Chop Chae (Korean Mixed Vegetables With Beef and Noodles)

Fri, 21 Jul 2006 14:56:43 -0400

From Cooking Healthy Across America. -- posted by Topher

Korean Chicken Teriyaki-Yangnyom Tak

Wed, 18 Oct 2006 19:47:43 -0400

This is a really tasty Korean chicken dish. It reminds me of the teriyaki chicken you can get in the mall, but spicier! I modified this from "A Korean Mother's Cooking Notes." prep time does not include marinating time. -- posted by grace chang

Korean Fire Pork- Toeji Kogi Kui

Wed, 18 Oct 2006 19:51:51 -0400

From "A Korean Mother's Cooking Notes". This is THE best Korean Pork recipe that I have ever had. Extremely authentic. My sister's Korean MIL, makes it for all her church functions because everyone raves about it. -- posted by grace chang

Korean Spicy Chicken and Potato (Tak Toritang)

Wed, 18 Oct 2006 20:09:20 -0400

I found this recipe on Allrecipes, submitted by Sarah Kyong and it has 44 reviews! A popular dish! I hope you enjoy! Here's what she says: A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. It's Korean name is 'gochujang'. I have made some changes after reading the reviews. This can also be cooked in a crockpot for several hours. -- posted by Sharon123

Bangja Gui (Korean BBQ Beef in a Lettuce Wrap)

Sun, 22 Oct 2006 14:13:51 -0400

I found this on a Korean website. Serve with rice and side dishes or as an appetizer with drinks. -- posted by Elmotoo

Pork Ribs BBQ(Toeji Kalbi Kui)

Sun, 22 Oct 2006 14:14:07 -0400

Found for the Asian Forum Tour... these ribs are double marinated. Oh boy!!! Cooking times do not include many hours of marinating. -- posted by Elmotoo

Duk Guk (Authenitc Korean Rice Cake and Beef Soup)

Mon, 23 Oct 2006 16:10:19 -0400

This is the authenic Korean recipe that my Halmonie (Korean Grandma) gave my mom, gave me. It is traditionally eaten to celebrate New Year, though we like to eat it whenever the weather gets cold. A delicious and savory combo of flavours! *NOTE: measurements are approximate, since my Halmonie says, "A true cook never really measures." :) -- posted by God's_sugarcookie

Korean Style Short Ribs

Sun, 29 Oct 2006 19:35:10 -0500

The aroma of these cooking on your grill is enough to make your neighbors drool. The longer you let this marinate, the better. I like to make the ribs in the marinade, freeze and vacuum seal for when ever company comes or to take to office potlucks. -- posted by NavyDoc13

Korean Beef on Fiery Cabbage

Sat, 04 Nov 2006 19:28:50 -0500

This in one of my favorite dishes to make. It's fun, flavorful, and is on the table in less than 30 minutes. This is an easy way to get DH to eat cabbage! I serve the whole dish under a bed of brown rice. I also make mine much hotter by adding serrano peppers! I did not include marinating time. I hope you enjoy! -- posted by KPD

Chicken and Scallion Skewers

Mon, 13 Nov 2006 18:45:58 -0500

A little pre-holiday cleaning has me tossing out stacks of cooking magazines. Rather than tearing out the recipes and creating small stacks to replace the large ones, I'm typing them up and keeping them here for safekeeping. This recipe is inspired by the cuisine of Korea and appeared in a very old issue of Eating Well magazine - a stylized hybrid of Cooking Light and Bon Appettit. Note that the cooking time does not include 6 to 24 hours for marinating the chicken. -- posted by justcallmetoni

Bulgogi

Mon, 04 Dec 2006 18:27:01 -0500

This is my Grandma Korean BBQ Recipe. She brought it over from Seoul, Korea when she arrived in Hawaii to marry my Korean grandfather as a picture bride in the early 1900's. Enjoy! -- posted by mapuana

Beef or Pork Bulgogi

Sun, 04 Feb 2007 13:42:53 -0500

author prefers pork -- posted by figaro8895

Korean Broiled Beef Ribs

Sun, 04 Feb 2007 13:43:57 -0500

The sauce is simple, and the meat is tender. -- posted by figaro8895

The Kim Family Korean Beef Recipe

Tue, 06 Feb 2007 21:00:06 -0500

This has been a family favorite for over 40 years, since my parents' friends, the Kims, from Korea, gave it to them. It was, believe it, or not, our usual "camping fare," since it could be prepped at home, marinated at the campsite, and then grilled on a Hibatchi. Warning: The smell of the meat marinating is absolutely intoxicating! -- posted by Belinda in Austin, TX

Korean Style Grilled Short Ribs

Wed, 21 Feb 2007 22:33:33 -0500

You can use either cut of short ribs for this recipe. While normally short ribs are best after a long slow cooking, here they are grilled or broiled quickly. They still come out tender and tasty. This makes for a nice change from the usual stewing process. Prep time does not include marinating time. -- posted by graffeetee

Korean-Style Short Ribs

Wed, 14 Mar 2007 21:49:20 -0400

From Epicurious.com 8 hours is marinating time. -- posted by nsomniak6

Korean Barbecue Sauce/Marinade for Chicken

Sun, 18 Mar 2007 17:12:46 -0400

Another lost in my recipes. Posting for the upcoming grilling season! Enough to cover 6 pieces of chicken. -- posted by Oolala

Spicy Sashimi Bowl (Hwe Deop Bap)

Wed, 11 Apr 2007 18:36:51 -0400

A yummy Korean dish. Easy to prepare. A meal in a bowl. I found this recipe on the Korean Kitchen web site. Most ingredients are readily available, although you'll have to go to an asian market to get the sesame leaves, smelt roe and the kochujang (Korean chili paste) -- posted by J. Ko

Aunt Lee's Oriental Noodles

Tue, 24 Apr 2007 16:24:09 -0400

A wonderful main course that is easy, healthy, and flavorful! Aunt Lee was originally from Korea and shared this recipe which immediately became a family favorite. -- posted by Likkel

Bulgogi (Korean Beef)

Thu, 24 May 2007 23:17:43 -0400

I got this recipe from a dear friend of mine. It is awesome! We usually serve it with rice. -- posted by SweetsLady

Darn Good Bulgogi

Sun, 15 Jul 2007 15:57:44 -0400

"CHUCKWAGON COOKIES BULGOGI" Taken from www.discusscooking.com -- posted by friedymeister

Slammin Salmon

Tue, 17 Jul 2007 11:43:31 -0400

This recipe was something I saw on Iron Chef but I have modified it to fit my taste. It is a fantastic mixture of textures. The crust is primarily made up of Panko,a Japanese breadcrumb that I am really amazed by. You can find it in pretty much any grocery store. The marinade for the fish is something I discovered when I lived in Santa Cruz, CA. Its called Soy Vay and is now available in any grocery store. It is a ginger, sesame, soy, garlic mixture and it is FULL of flavor. -- posted by Aimchick

Dol Sot Bibim Bap

Thu, 26 Jul 2007 20:05:29 -0400

A Korean-Americanified dish which means, "mixed rice," that usually has 4-5 vegetables such as carrots, zucchini, spinach, bean sprouts and is topped with bbq beef and a fried egg. Can be cooked in a cast iron or hot stone pot or bowl. -- posted by Jane Snar

Korean Barbecue Burgers

Sun, 29 Jul 2007 20:24:36 -0400

These Burgers are salty, a little sweet, and super juicy even if you overcook a little (as I am notorious for doing). Top with lettuce and radishes, or rice vinegar and kimchi. From August 2007 Cooking Light magazine. -- posted by Torrig

Spicy Bulgogi

Sat, 04 Aug 2007 16:45:43 -0400

easy delectable dish -- posted by Chef #552053

Glossy Glazed Ribs

Mon, 03 Sep 2007 21:30:07 -0400

Tender pork back ribs with an Asian-inspired glaze that is a little bit spicy, a little bit sweet and a whole lot delicious! Please note that the marinating time is included in the cooking time. -- posted by Irmgard

Korean Grill Beef Skewers

Wed, 26 Sep 2007 20:22:07 -0400

From a supermarket recipe card. Soak wooden skewers in water for 30 minutes before grilling. Note marination time. -- posted by dicentra

Mika's Bulgogi

Mon, 08 Oct 2007 19:53:51 -0400

After adopting my daughter from S. Korea I have a passion for making Korean food. This is a wonderful bulgogi recipe and so easy. Cooking time does not include marinating overnight. *Have your butcher slice the beef paper thin for you. -- posted by Mika G.

Korean BBQ Chicken Marinade

Thu, 11 Oct 2007 00:55:24 -0400

I think I got this off of Allrecipes.com. We call it our "Bourbon Chicken" though. It is wonderful grilled, and then boil up the marinade thoroughly to serve over sticky rice with some Kimchi on the side. YUM! Preparation time doesn't include marinating over night. -- posted by Mika G.

Meat Jun

Fri, 19 Oct 2007 01:35:30 -0400

From an island style cookbook that came in the mail from the city council. -- posted by PBShakes

Korean-Style Chicken Ww

Thu, 25 Oct 2007 00:14:44 -0400

From Weight Watchers "Everyone Loves Chicken" cookbook. It is 5 pts. per serving (1 chicken thigh). Tip: For added flavor, prick chicken all over with the tip of a sharp knife and marinate for 24 hours. -- posted by Oolala

Olympic Seoul Chicken

Wed, 31 Oct 2007 23:29:55 -0400

This recipe came out of the Oregonian in Portland, Oregon. It looked good. I haven't tried it yet. -- posted by Lavender Lynn

Korean Chicken Soup

Sun, 02 Dec 2007 23:57:00 -0500

I found this soup in one of my Korean cookbooks. I love it with cornbread. I know, I know...cornbread is so NOT Korean! LOL! -- posted by Mika G.

Korean Barbecued Beef

Wed, 12 Dec 2007 00:34:17 -0500

Not much sugar in this recipe from Prevention Magazine, July, 2007. "In Korea, most meats-like this thinly sliced, lean beef tenderloin-play a supporting role in meals, helping to keep overall saturated fat intake low. -- posted by Oolala

Braised Korean Pork

Thu, 13 Dec 2007 13:47:58 -0500

This recipe was featured on Bravo's Top Chef Season 2. This recipe serves a crowd but could always be halved. This recipe goes well with rice. -- posted by PotatoLovingSisters

Punchy Korean Style Mapo Tofu

Wed, 26 Dec 2007 19:30:56 -0500

This is a simple and extremely flavorful tofu and beef dish that goes well over a bed of rice. The good thing about this recipe is the flexibility in the amount of ingredients needed. If you prefer less meat, go for it. If you prefer more sauce, it's up to you. There are no hard and fast rules, except perhaps not to use too much oyster sauce. -- posted by olivejuice

Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs (Kal

Wed, 02 Jan 2008 22:05:52 -0500

This is probably the best homemade Korean grilled beef dish EVER, no exaggeration. I guess you can think of it as a Korean-style beef teriyaki. It is my daughter's favorite way to eat meat and I've never met an American who didn't like it. I was surprised not to find any other kalbi recipe on the zaar, though there are many for braised short ribs and the other korean bbq beef, bulgogi. Kalbi is simple and delicious. Growing up, I typically only had kalbi on special occasions, family holiday dinners, church picnics, and the like. In a restaurant, it can get very pricey but it's a real treat of an experience to have kalbi cooked right at the table and have all sorts of side dishes to eat with it. This recipe is also very flexible: easily doubled; any sweeteners can work in place of sugar (pear juice, honey, brown sugar); easily fried in a skillet or broiled in the oven or grilled... You can serve with just rice, or go all out restaurant-style and serve with red lettuce leaves for wrapping, spicy bean paste, slices of garlic cloves, sliced up scallions and kimchi. It's up to you! The only important thing to remember is the proportion of sugar to soy sauce to water that will result in the best combination of sweet and savory. Prep time does not include marinating time. -- posted by olivejuice

Bulgogi

Thu, 03 Jan 2008 09:57:47 -0500

American version of a Korean favorite. -- posted by Tabicatster

Korean Chicken in Hot Chili Sauce

Wed, 16 Jan 2008 18:30:09 -0500

Marinated chicken cooked with gochu jang (korean red pepper paste) available at asian markets. I found this recipe on the internet @ myEthnicWorld.com and we love it. I make it regularly. -- posted by Vicarjane in Western MA

Stir-Fried Zucchini and Beef

Tue, 05 Feb 2008 22:46:19 -0500

My version of a recipe from a book titled Quick & Easy Korean Cooking for Everyone, via RecipeSource.com. The recipe originally called for cucumbers instead of zucchini; somehow I bought the zucchinis instead (I know, I know...) and I loved the end result, so here it is! The directions are a little vague, but I am a beginner cook and managed just fine. Enjoy over rice, with Sriracha. -- posted by Shalabhanjika

Traditional Bulgogi (Barbecued Beef)

Fri, 22 Feb 2008 20:58:51 -0500

Recipe is from koreaeats.com. I ate this often growing up. Having it cook my my friends mother who came over from Korea. While literally translated as "fire meat", bulgogi is a non-spicy dish that is a favorite of Americans and Koreans alike. Traditionally, it is eaten wrapped in green lettuce with Gochujang (bean-paste hot sauce), It may also simply be placed over a bowl of rice to create a delicious beef bowl. -- posted by Stacie Lora

Korean Spicy Chicken Wings - Restaurant Recipe!

Wed, 05 Mar 2008 01:14:37 -0500

This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time. -- posted by Um Safia

Sinseollo - a Dish from the Korean Royal Courts!

Wed, 05 Mar 2008 01:33:39 -0500

This is another recipe from a former Korean restauant owner, which I came across whilst searching the 'net (check out their chicken wing recipe too!) "Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking pot that combines a stove and pot in one. The pot looks something like a bundt pan with a stand, but the hole in the center has a bottom and hot coals or stones are placed in the hole to heat the dish. Later variations were adapted for gas burners or sterno like containers. This recipe is just one version, many other ingredients may be used with or instead of the ones in this version." Please don't be put of by all the different cooking stages - it really is worth it! -- posted by Um Safia

Dwenjang Chigae

Tue, 25 Mar 2008 01:56:17 -0400

This is the spicy Korean version of beef stew. My boyfriend is Korean, so I tweaked a recipe from his mother until I came up with this. According to him, it is better than what you get in Korea! You can adjust the spice of the dish with the chili paste (which is easily found in any asian market). I usually make mine without the beef, although it is great either way. This is best served with hot rice and kim chee. Enjoy! -- posted by Jaudon

Kimchee Fried Rice

Fri, 04 Apr 2008 02:24:38 -0400

My aunt made whipped this up for the kids of the family when she was visiting the U.S. It is SUPER easy and extremely delicious. All my friends request it when they come over for dinner. This is especially good to make with leftover white rice. Serve with a Korean beef dish, or this can be the entree with some dried seaweed. -- posted by Chef #783619

Korean Bean Paste Soup (Chigae)

Sun, 20 Apr 2008 19:09:57 -0400

We love this soup at Korean Restaurants! It is hot and spicy and so fast to make. It's best served with rice and kimchi. -- posted by Mika G.

Kimchi Jjigae (Korean Kimchi Stew)

Wed, 23 Apr 2008 23:31:51 -0400

This was an all-time favorite of mine growing up. Once I left the nest, I had to figure out a way to make it on my own. This is a simple and short version of this dish. Ther are more complicated ones around. -- posted by Mrs. ChefToBe

Vietnamese Marinade for Chicken

Tue, 27 May 2008 22:24:51 -0400

Hot, sour, salty are the main flavours of this recipe from Food & Wine magazine. Optional sugar if you want a bit of sweet in there too. Note - prep time does not include 1/2 to 4 hours of marinating time -- posted by Beautiful BC

Korean Sesame Grilled Beef

Fri, 30 May 2008 17:43:28 -0400

I got this recipe from Steven Raichlen's "The Barbecue Bible". My sister was visiting and we decided to make this for my birthday dinner. This meat is so flavorful. Time doesn't include marinading time. -- posted by diner524

Kalbi Venison

Tue, 03 Jun 2008 01:33:18 -0400

Used this on the tenderloin of a trophy elk, marinated for 24 hours, and it succeeded beyond all expectations - superb! From "Jim Zumbo's Amazing Venison Recipes". Generally, best to serve medium-rare. Good for elk and deer. -- posted by KateL

Fantastic Korean-Style Marinade for Beef Pork or Chicken

Fri, 06 Jun 2008 19:50:09 -0400

There should be enough marinade for about 2-1/2 pounds of beef or chicken you may double the marinade ingredients but keep the fresh garlic and green onion at the same amount --- the meat needs to come down to almost room temperature before grilling so plan well ahead, also there is a marinating time of 8-24 hours, you may omit the cayenne completely if desired or adjust to suit heat level. -- posted by KITTENCAL

Asian Style Barbecue Pork Loin Sirloin Chops

Tue, 15 Jul 2008 19:31:04 -0400

This sauce is great on pork or chicken and makes a healthier marinade for great tastiing Korean Barbecue! My husband is asian and was born in Hawaii and this is a favorite local dish. Amazing flavor!! -- posted by Chef #892698

Mom's Bulgogi

Thu, 14 Aug 2008 01:02:39 -0400

This Korean BBQ was the first recipe my mother-in-law taught me after the wedding. It was one of my husband's favorites and I've made many batches since. She also showed me that I can ask the butcher at the grocery store to thinly slice the roast for me - what a time saver! I usually divide a batch into meal-sized portions into vacuum seal bags and store in the freezer. Defrost, grill and serve with rice for a quick meal! -- posted by Judy in San Antonio

Bulgogi

Wed, 20 Aug 2008 22:07:54 -0400

Bulgogi is a Korean Beef dish that is delicious and easy to make. This recipe comes from a friend's mom, who is Korean. I can never seem to make it quite as good as hers, but its still delicious. In the original recipe, she cooked the beef in a skillet, I prefer using the broiler though. -- posted by Green Cuisine

Chapchae (Noodles With Beef and Mixed Vegetables)

Tue, 26 Aug 2008 00:53:40 -0400

From cookinglight. Chapchae is a Korean noodle dish. I think you can substitute the steak with other meats or seafood--it's mostly to add a little meaty flavor. * I use the sweet potato noodles for more authenticity in place of the bean thread noodles (I boil them for 5 minutes then rinse with cold water thoroughly). It takes a while to make this but it's really authentic and flavorful. -- posted by Chef #329119

Korean Chap Chae (Vegetarian)

Thu, 28 Aug 2008 19:30:42 -0400

Yummy vegetarian noodle dish. -- posted by AmandaInOz

Kimchi Jjigae (Korean Kimchi Soup)

Wed, 10 Sep 2008 16:20:37 -0400

{Don't be afraid of the steps/ingredients! It's really quite easy.} A delectable, SPICY traditional soup full of kimchi, tofu, veggies, and pork (but can be made vegetarian). My absolute favorite Korean dish of all time; I can eat it 24/7! Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. newer than 2-3 weeks), you should add a couple of teaspoons of white vinegar to your kimchi, stir and let it sit 10 mins, and then chop it up for use. The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work. Please let me know if you have suggestions or questions! I have adjusted this recipe over time-Koreans don't use recipes (frustrating!)-to suit my taste. DH loves it too. Beware though, it's truly Korean in that it's very spicy for most. For more detailed step-by-step instructions, including pictures, please mail me and I can send them to you. -- posted by Emily Han

Kimchee Ramen!

Fri, 14 Nov 2008 17:53:55 -0500

I learned this recipe from a Korean roommate from college. When she made it I was delighted! It has kick, pazazz, and is cheap to make! Not for the weak of taste. -- posted by H-grrl

Om Rice

Thu, 08 Jan 2009 00:25:48 -0500

This Korean diner dish consists of fried rice encased in an egg crepe. You can make it with ground beef or leftover ham and serve it with a stripe of ketchup down the center of the crepe. Start with cold cooked rice (leftovers work great) so the oil will coat the grains and prevent clumping. From Cooking Light. -- posted by Sweet Jezebel

Bibimbap

Tue, 03 Mar 2009 00:21:06 -0500

Adapted from a recipe by Nick Kindelsperger at Serious Eats. If served in a super-hot cast iron or stone casserole, this is called "dol sot bibim bap," and will form a deliciously crunchy layer on the bottom of the dish... -- posted by DrGaellon

Bulgogi

Thu, 16 Apr 2009 15:44:23 -0400

This version of bulgogi that adapted from Epicurious uses thinly sliced rib-eye or sirloin. These get a quick, 30-minute dip in a flavorful marinadeand then it's on the grill and off in a matter of minutes. It doesn't get much simpler. Adapted from Nick Kindlesperger's recipe at Serious Eats. Serve with kimchi. -- posted by DrGaellon

Korean Barbecued Beef

Mon, 20 Apr 2009 01:05:35 -0400

Excellent flavor in this simple recipe. -- posted by Cluich

Korean Fire Pot Sin Sullo

Sun, 26 Apr 2009 21:11:28 -0400

Advance preparation is required for this dish, with final assembly at the table. A fire pot is used, although a chafing dish or deep electric skillet are possibilities. -- posted by Olha

Kona K's Korean Chicken Ginseng Soup (Samgyetang)

Thu, 11 Jun 2009 01:55:52 -0400

Korean version of chicken soup -- incredibly satisfying and healthy. -- posted by Kona K

Kona K's Korean-Style Steamed Egg Casserole (Egg Jjim)

Fri, 12 Jun 2009 02:04:57 -0400

My ultimate comfort food. Make sure to use a bowl that can be safely placed in a pot of boiling water. Serve with white rice (I like to mix my rice into the egg jjim). -- posted by Kona K

Tofu Kimchi Pizza (Really)

Fri, 12 Jun 2009 02:09:11 -0400

According to msn.com, Kimchi is one of the '10 top healthy food you should eat but don't.' Tofu pizza dough with kimchi and bacon topping - as bizarr as it sounds, the ingredients are surprisingly complementary to each other. (I usually don't put in bacon.) If you are not too fond of kimchi try some other toppings, but at the least, try the dough. It is very healthy. -- posted by Beanies' Mommy

Curried Beef Short Ribs

Sat, 20 Jun 2009 01:45:14 -0400

Cooking Light, MARCH 2009 -- posted by dicentra

Bulgogi (Korean Grilled or Broiled Beef)

Fri, 26 Jun 2009 12:26:10 -0400

From Tastes for All Seasons byh Crye-Leike. Serve over steamed rice. Prep time includes marinating time. -- posted by NELady

Korean Beef Salad

Fri, 17 Jul 2009 02:08:38 -0400

I got this from a Sunset magazine about 15 years ago and having lost it and found it several times, I'm finally putting it in here for sanity's sake! The recipe calls for sliced deli roast beef, but I've used leftover steak or roast and it's great. The veggies can be played with too--cucumbers, sliced bell peppers, halved cherry tomatoes, bean sprouts have all worked well. It's very refreshing and no cooking! Prep time doesn't include the marinating time. (I've marinated it for about an hour, and that's still enough time) -- posted by DeeCooks

Butterflied Korean Pork Tenderloin

Fri, 07 Aug 2009 10:21:15 -0400

Pork tenderloin is lean and juicy when properly cooked but has a fairly mild flavor. Combine it with assertive seasonings like soy, ginger and garlic in a Korean-style marinade, and the results are bold and delicious. Time does not include marinating time. -- posted by Crafty Lady 13

Grilled, Korean-Style Steaks With Spicy Cilantro Sauce

Mon, 28 Sep 2009 01:17:55 -0400

Gourmet | June 2001 As written, the soy sauce gets a bit overpowering of the other flavors. Suggest using half as much and some chicken broth. -- posted by Chef #1298498

Bibim Bap (Kimchi Fried Rice)

Mon, 26 Oct 2009 13:16:44 -0400

This quick and easy recipe is one of Korea's national dishes. -- posted by Celticevergreen

Korean Beef Bulgogi in Lettuce Wraps

Sun, 08 Nov 2009 10:31:07 -0500

This recipe is another winner from Toronto Star - we made it tonight and just loved it. A fun way to have the kids eat their lettuce, too. Beef needs to marinate 2-12 hours, so plan ahead when making this meal -- posted by Deantini

Bi Bim Bop

Tue, 08 Dec 2009 17:39:23 -0500

Bi Bim Bop is a traditional Korean dish served in a hot stone bowl. I served a year at Osan AB, ROK and fell in love with this dish. I've tried many reciped from the internet and various Korean inspired books. This is my favorite, with some small changes that I felt needed to be included. -- posted by Gris

Japchae Korean Noodle With Vegetable

Mon, 14 Dec 2009 01:44:23 -0500

My slightly sweet version of the vermicelli noodle loaded with veggies and meat (optional). Delicious as a main course with rice and kimchi or as a banchan (side dish) to complement nearly any Korean meal. I adapted it from Maangchi to suit my taste. *Please see directions for notes on ingredients* -- posted by Emily Han

Aunt Claire's Chop Chae (Jop Chae)

Mon, 25 Jan 2010 13:45:43 -0500

Korean noodle with beef and spinach dish. Aunt Claire made this for large family gatherings (recipe times 4), add mixed it in 5 gallon buckets. She got this recipe from her sister in law Kim from Korea. Aunt Claire served this with Pul Gol Gi (grilled marinated sirloin beef -recipe also posted) The family looked foward to these events. Thanks Claire for the recipes and memories! We are keeping your traditions alive. -- posted by red and white kitchen

Bulgogi - Korean BBQ

Tue, 02 Feb 2010 10:09:22 -0500

Korean BBQ. -- posted by Chef #1147415