Recipezaar: Korean recipes

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

Bi Bim Bop

Thu, 25 Oct 2007 00:27:46 -0400

from Cooking Smart Nov/Dec 2005 -- posted by Columbus Foodie

Pan Seared Flat Iron Steak With Spicy Minted Drizzle

Thu, 25 Oct 2007 00:59:27 -0400

These amazing flavors will make your taste buds dance. A well balanced lunch. -- posted by Chef #625570

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

Garlic-Ginger-Scallion Stir Fry Sauce

Mon, 12 Nov 2007 22:23:20 -0500

From Ming...Good on shrimp, chicken, beef or tofu. Tastes comprable to great chinese take out. -- posted by loveleesmile

Korean Brown Sugar/Cinnamon Filled Pancake

Mon, 26 Nov 2007 19:18:04 -0500

This is a Korean pancake called "ho-dduck". This is the best recipe! (From www.mykoreankitchen.com) -- posted by Chef #665274

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 New Year's Beef-Rice Cake Soup

Fri, 07 Dec 2007 02:26:07 -0500

The traditional soup for celebrating the new year. -- 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 BBQ Marinade

Sat, 12 Jan 2008 02:12:30 -0500

Makes enough marinade for 1 pound of meat. Wonderful with Short Ribs, Pork Chops, Steaks or Chicken. -- posted by Canadian Cookie

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

Korean Zucchini

Fri, 25 Jan 2008 19:03:49 -0500

From All Recipes. -- posted by dicentra

Korean Chicken Soup

Tue, 05 Feb 2008 17:55:00 -0500

A spicy, easy-to-make chicken soup I found on Recipe Source. -- posted by Shalabhanjika

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

Korean Rice Punce (Shik Hae)

Thu, 07 Feb 2008 19:02:29 -0500

This is a mildly sweet and very refreshing Korean beverage. It is sometimes served after the meal in Korean restaurants. This is an easy method using a crock-pot or a large rice cooker. -- posted by Wescott

Kimchee

Fri, 08 Feb 2008 19:25:10 -0500

spicy picked napa cabbage adapted from http://wanderingchopsticks.blogspot.com/ . every time i've purchased kimchee in stores, it's been way too salty, so i decided to make my own. it's not very expensive either, but it's amazing how little one whole head of napa cabbage really shrinks down. this version is mildly spicy, feel free to add more chili paste if you wish. If you don't have gochujang sauce, use 1 tbsp red chili paste (sriracha or sambal or whatever you prefer) and one tsp of miso paste. please be aware that this recipe takes about 4 days until it's ready to eat. -- posted by tyk

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

Spicy Korean Potatoes

Sat, 23 Feb 2008 01:57:47 -0500

This is a copycat of my favourite side dish at my regular Korean restaurant. It's simple and divine. Just add more hot sauce if you like it spicy. I teamed this up with my Korean Cucumber Salad (Ol Namul). -- posted by Domestic Princess

Korean Cucumber Salad (Ol Namul)

Sat, 23 Feb 2008 02:01:27 -0500

This is a recipe I found on http://asiarecipe.com; but it didn't really suit my taste so I have tweaked the recipe a little. -- posted by Domestic Princess

Korean Beef BBQ (Kalbi/Galbi)

Mon, 25 Feb 2008 19:56:40 -0500

This is the best marinade for the Korean beef ribs. The meat is cut in a style called flanken, across the ribs to make the marinade go deeply into the grain of the meat. This recipe was tweaked by a Korean market and my observations from my ex Korean mother-in-law. This recipe works for 10lbs of meat -- posted by ButterflyVioletta

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

Yeongeun-Jeonggwa - Korean Candied Lotus Root.

Wed, 05 Mar 2008 18:16:15 -0500

Again, this is another recipe I found from a Korean restaurant owner. Apparently this dish was VERY popular there! Serve as an appetiser, side dish or traditional as part of a Ban Chan feast!... -- posted by Um Safia

Lemon Sweet & Sour Sauce

Sat, 22 Mar 2008 17:33:00 -0400

This has been a staple in my house for many years. My friend's aunt use to make this and it is so much better than the sweet and sour sauces of today. One thing that I like is to omit the catsup and add 2 tablespoons diced cucumber AFTER the mixture has cooled. -- posted by Humble Bee

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

Shang Kimchi (Summer, or Raw, Kimchi)

Fri, 04 Apr 2008 02:16:41 -0400

Cooking Light. Note resting and chilling time. Make ahead recipe. -- posted by dicentra

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

Mi Yeok Guk (Korean Seaweed Soup)

Thu, 24 Apr 2008 01:49:19 -0400

This is a definitely a healthy and delicious way to incorporate seaweed into your diet. Traditionally, Koreans would serve this on birthdays and after giving birth. They say that the seaweed helps the new mother to heal. -- posted by Mrs. ChefToBe

Korean Steak and Eggs

Wed, 14 May 2008 18:13:57 -0400

A friend of mine dragged me out of my Williamsburg hideout to Red Hook in Brooklyn one morning where I had one of the nicest fusion breakfasts in a long time. The restaurant was called The Good Fork, and has fantastic Korean/American food. A quick google, and I found a recipe that was in Bon Appetit's feature of the restaurant. I've made only slight modifications. If you are totally averse to runny eggs, I suggest you skip this recipe. The yolk totally completes this dish. Cooking time does not include overnight marinating time. -- posted by TheeBadMonkey

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

Weight Watchers Korean-Style Grilled Flank Steak

Thu, 05 Jun 2008 20:23:37 -0400

Lean, flavorful flank steak does not have to be a grilling-season-only dinner. Indoor grill pans simulate the taste of outdoor cooking with no added fat. POINTS® Value: 4 -- posted by Stacie Lora

Korean Barbecue - Bulgogi

Thu, 05 Jun 2008 20:23:44 -0400

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). -- posted by Stacie Lora

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

Mika's Open-Face Korean Hamburgers

Thu, 12 Jun 2008 02:46:38 -0400

My family loves these very flavorful burgers and I love them because they are so easy! Great for a weeknight dinner. We have them with rice, kimchi and mandu but you can have them with just chips too. -- posted by Mika G.

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

Chilehead's Kimchi

Sat, 19 Jul 2008 04:13:58 -0400

Adapted from http://www.pepperfool.com/recipes/htm/canned.htm#Canning_Hot_Peppers I am soo enthralled with Korean chili powder now - like our crushed red pepper but without the seeds so it is flavorful without superheat. It's sooo nice. Prep time includes 2 overnight sits for the cabbage. -- posted by Buster's friend

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

Sigumchi Namul (Korean Spinach Salad Kimchi)

Mon, 18 Aug 2008 20:33:44 -0400

I haven't tried this yet. I love this when I have it at Korean restaurants. -- posted by gobruijns

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 powder 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

Dwen Jang Gook

Tue, 14 Oct 2008 14:52:32 -0400

A traditional spicy Korean soup made with all veggies. -- posted by suk

Flash Korean Japanese Style Cucumber and Daikon Pickles

Thu, 23 Oct 2008 18:59:21 -0400

This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first. -- posted by Rinshinomori

Can't Be Korean Soon to Be Soup (A Play on Sundubu Soup)

Thu, 23 Oct 2008 19:09:04 -0400

I love Korean sundubu jjigae or suundubu chigae soup. I love it so much that I can eat it practically everyday with different combination of ingredients I have on hand as long as there is some silken or regular tofu (can't use firm Chinese style tofu for this). It is normally made with sliced pork and clams along with soft tofu, garlic, kimchi, green onion, kochugaru or kochukaru (Korean style crushed red pepper powder). This is not an authentic version - it is a very mild tasting without the added sliced pork or clams. You can certainly make this vegetarian and not add meatballs or egg on top, but I like to add whatever I have available in my refrigerator or freezer, such as meat balls, spinach, zucchini, etc to the soup. This soup really needs the Korean crushed red chili pepper powder known as kochugaru/kochukaru, but if you cannot locate it, you can certainly crush either Korean, Japanese or Thai red chili peppers in a pinch. I have added a picture of the bag of Korean kochugaru/kochukaru I use for making this soup in one of my photos. This is such a mild version of sundubu that almost anyone can eat it and you don't have to be a Korean to enjoy. I normally use some Japanese dashi or dashida (Korean beef version) to this, but to make it more compatible for vegetarians, I omitted. Normally jjigae and Japanese nabe soups are cooked in earthen pots on top of the burner. But, you can certainly use a small pot large enough to hold the ingredients with a lid. -- posted by Rinshinomori

Korean Crisp Vegetable Pancake (Pa Jun)

Tue, 28 Oct 2008 15:56:49 -0400

Another great and simple recipe from Mark Bittman of the New York Times. -- posted by blucoat

Italian Vegetable Pancakes

Tue, 28 Oct 2008 16:00:44 -0400

This savoury "pancake" is another great and simple recipe from Mark Bittman of the New York Times. -- posted by blucoat

Korean Style BBQ Sauce

Thu, 13 Nov 2008 01:52:38 -0500

This is from kikkoman, posted here for safekeeping. This sounds like a great dipping sauce for mini springs rolls and dim sims. -- posted by **Mandy**

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

Korean BBQ Marinade

Mon, 24 Nov 2008 01:05:31 -0500

Vegetarian Times: "Marinate 1 to 1 1/2 pounds of sliced tofu, tempeh, seitan, or portobello mushroom caps for 30 minutes to 3 hours, then sear over high heat until caramelized around the edges. Top with toasted sesame seeds and chopped green onions." -- posted by dicentra

Spicy Korean Seaweed Salad

Mon, 24 Nov 2008 23:55:50 -0500

Posted by request. I found this recipe on the bag of seaweed (miyuk, in koean). It is delicious and very healthy. Gochujang and gochu garu are korean ingredients easily found in korean groceries. I cannot think of any decent substitutes. This is usually eaten with rice during korean meals, not as a main dish. -- posted by grace chang

Korean Potatoes

Tue, 02 Dec 2008 00:23:38 -0500

I have been looking for a Korean potato recipe like my favorite Korean restaurant. I found it online and tried it and it was just what I was looking for! -- posted by Mika G.

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 SweetJezebel

Changjorim (Korean Salted Beef)

Sun, 18 Jan 2009 02:57:28 -0500

This is great added to Korean Mondue Soup. -- posted by Jacquie*

Korean Pancakes (Pa Jun)

Tue, 24 Feb 2009 11:04:57 -0500

This came from the February 11, 2009 edition of the New York Times, describing several immigrants in the area and their weeknight "go-to" staples. Ji Yoon Yoo suggested a Korean savory pancake. A tasty and easy way to use up leftover veggies. If you want, try a little sesame oil in the dipping sauce. -- posted by Kumquat the Cat's friend

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

Brown Rice and Barley

Fri, 06 Mar 2009 17:47:56 -0500

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009). -- posted by Sharon123

Hot Ginger Tea With Cinnamon

Fri, 06 Mar 2009 17:52:43 -0500

According to Gourmet magazine, this tea soothes and refreshes after a big meal. This was taken from a Korean menu. Brew a pot whenever you feel a little under the weather. Nibbling on the pine nuts as you sip the hot tea helps soften it's strong flavors. -- posted by Sharon123

Korean Shrimp and Scallion Pancakes

Sun, 08 Mar 2009 01:03:23 -0500

From the March 2009 Gourmet magazine. -- posted by BarbryT

Soy Pickled Jalapenos

Mon, 09 Mar 2009 11:44:25 -0400

Hot, salty, and a little sweet! Chile fanatics will be happy to munch on these just as they are, and they also go great with rice and scallion pancakes! A traditional banchan made with soy sauce, lemon zest and brown sugar. -- posted by Sharon123

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

Asian Vegetable Beef Soup

Fri, 17 Apr 2009 16:49:35 -0400

I found this recipe and had to try it. We are crazy about Korean food and this has alot of the same flavors! -- posted by Mika G.

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 Olga Drozd

Grandma's Japchae (Korean Mixed Vermicelli)

Thu, 30 Apr 2009 14:50:26 -0400

everyone raves over the japchae that my grandma makes for potlucks and parties. when i moved to denmark, she finally shared the recipe with me. it's a great spring picnic dish, just reheat a little bit before serving... although it's great cold as well. -- posted by mina kim

Sauteed Spinach With Sesame - Korean

Fri, 01 May 2009 03:04:47 -0400

This recipe is from Mark Bittman's "The Best Recipes in the World". I haven't made this yet; I'm just always looking for simple, tasty ways to eat spinach. Cooking time is just an estimate. This looks like it will cook up very quickly. -- posted by Debbie R.

Korean Cucumber Salad

Mon, 04 May 2009 14:24:42 -0400

Got this from Cooking Light a couple of years ago. It's phenomenal! -- posted by Cluich

Korean Nori Snacks

Mon, 04 May 2009 19:57:52 -0400

Use this to pick up clumbs of rice for a great snack. From Bittman's, "The Best Recipes in the World." -- posted by Debbie R.

Kona K's Korean-Style Potato Salad

Fri, 22 May 2009 12:08:02 -0400

Many Korean restaurants serve this potato salad as "banchan" (the side dishes that accompany your meal). In my opinion, the key is the Kewpie Mayonnaise. It's pretty readily available at any Asian market. Although you can substitute regular mayo, I'd highly recommend using Kewpie. -- posted by Kona K

Korean Chicken Soup

Fri, 29 May 2009 02:02:03 -0400

Food & Wine Magazine, December 2008 edition - Perfecting Chicken Soup, recipe by Grace Parisi. It is a deeply flavorful broth and we enjoyed it ever so much :) and have even put it on the menu at our Cafe Ponce. We serve this with a salad, homemade bread or some sort of biscuits (I know) but the residents' like biscuits and we use different recipes to see which they prefer. We also had to make a few changes with the soup but that is when we are making it for the whole home, as we have chicken soup twice a day! When we make it for the Cafe - it is the real thing. It also works on colds like Jewish Penicillin ;) -- posted by Manami

Korean Fried Chicken (Spicy Version)

Tue, 02 Jun 2009 16:50:31 -0400

This is a great spicy wing recipe. This turned out very good but spicy! To turn down the heat use less Kochukaru and use 1 tbsp Kochujan and 3 tbsp Ketchup. -- posted by powerplantop

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

Korean Fried Chicken (Soy and Garlic)

Tue, 04 Aug 2009 01:53:26 -0400

Great recipe for chicken wings -- posted by powerplantop

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

Sikhye

Fri, 21 Aug 2009 12:00:33 -0400

A traditional Korean rice-and-malt beverage, served cold. Note that the recipe calls for BARLEY MALT POWDER. You can buy barley malt powder in Asian groceries, or from a homebrewing supplier. -- posted by DrGaellon

Bulgogi Sauce for Refrigerator

Tue, 01 Sep 2009 14:48:15 -0400

I make and keep many sauces in the refrigerator for quick grilling and stir frying. This sauce will keep for 1 month in the refrigerator. If you do not have mirin, increase sake to 6 T and sugar to 1/4 C sugar plus about 1 1/2 T sugar. This bulgogi sauce works great with grilling meats. Use as marinade and grill. -- posted by Rinshinomori

Korean Seasoned Potatoes (감자 조&

Thu, 17 Sep 2009 14:44:03 -0400

This is a traditional side dish for Korean meals. -- posted by Andy Wold

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

Quick Kimchi

Fri, 09 Oct 2009 17:09:42 -0400

This is from Yoga Journal, October 2009. Kimchi boasts high levels of good bacteria (probiotics) due to its fermentation process. This is a variation of traditional baechu kimchi. Cooking and prep time reflect fermentation process. -- posted by yogiclarebear

Ramen Delight

Wed, 14 Oct 2009 14:20:38 -0400

Take your 20cent ramen package lunch to a whole new level! You'll never scoff at that package again. -- posted by CabreraBunch

Dr. Kim's Kim Chi

Mon, 19 Oct 2009 15:48:48 -0400

If you're looking for a healthy kim chi recipe, you've stumbled upon the right page on the world wide web. This is a printer-friendly version of our recipe for healthy kim chi. For a look at this recipe in pictures, please view: -- posted by SquadLeader

Kimchi Chi-Gae (Kimchi Soup)

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

I'm not much of a fan of chicken noodle soup when I have a cold but I do need to add liquids to my body when I am sick so I make a quick batch of this soup and it helps to open my nasal passages as well as easing my congestion. -- posted by Celticevergreen

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

Gunmandu (Korean Style Fried Dumplings)

Mon, 26 Oct 2009 13:26:18 -0400

This recipe is the Korean version of the Mongolian buuz and Turkish manti and similar to Chinese jiaozi and the Japanese gyoza. -- posted by Celticevergreen

Kimchi

Thu, 05 Nov 2009 08:41:58 -0500

This is a recipe for a basic napa cabbage kimchi. I have been making different kinds of kimchi for the past several years. It has taken several batches to find the right combination that my family likes. While it is much easier to just buy it from the korean market, there is nothing like homemade kimchi that is made with love and care. This is a rough recipe. Making kimchi is a method, not a strict recipe. Also, please note that it is important to find the best ingredients you can find. Mediocre ingredients lead to mediocre results. I find that the overnight salting is less wasteful and keeps the kimchi crunchier longer. It sounds like it takes a long time, but active prep time is probably about 1 to 1 1/2 hours since the cabbage does a lot of the work while you are sleeping. -- posted by grace chang

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

Korean Meatballs With Vinegar Dipping Sauce

Fri, 13 Nov 2009 12:30:17 -0500

These are good warm or cold. I served them for a dinner party, and one guy alone ate maybe two thirds of them (damn hog! lol). -- posted by Cluich