Recipezaar: Korean,Rice recipes

Ginseng Chicken with Glutinous Rice (Samkye Tang)

Sat, 17 Nov 2001 10:57:38 -0500

Korean Lettuce Wraps

Tue, 29 Oct 2002 22:13:25 -0500

-- posted by Dancer^

Kim Bap (Korean Rice Rolls)

Tue, 19 Nov 2002 20:12:32 -0500

A yummy lunch my mom used to make for me. It can easily be adapted to suit your tastes. Serve with your favorite dipping sauce. -- posted by trc

Ohm Rice

Wed, 12 Nov 2003 20:00:26 -0500

My parents inherited this recipe when we adopted my Korean sister. As odd as it sounds, it's surprisingly good. I prefer it without the egg or sauces and just drizzle it with butter and my dad eats it with egg and tabasco sauce. It's a matter of personal taste. -- posted by PuglyDuckling

Korean Beef BBQ

Sat, 15 Nov 2003 20:00:19 -0500

This is absolutely to die for! It is very quick and easy, and my favorite all time dish. try this recipe. you won't be disappointed. I serve this on top of jasmine rice with Recipe #20028. -- posted by Casie

Delicious Korean Steamed White Rice

Sun, 25 Jan 2004 20:00:09 -0500

If you the best-tasting and the most perfect rice that you will ever taste, then try this method, and you will have it, I promise. Tip: It must be Korean OR Japanese style white rice in order to achieve this quality, you can find it in any Asian section of your supermarket. -- posted by KITTENCAL

Cola Braised Pork Stew

Tue, 17 Feb 2004 20:00:21 -0500

I found this recipe in a Bon Appetit Magazine. The recipe is by, Juli-Tsuchiya-Waldron (Tokyo, Japan) -- posted by STK FD WIFE, A.TITUS

Romi's Delicious Korean Kimchi Fried Rice

Tue, 21 Sep 2004 20:00:41 -0400

Kimchi is a type of Korean food in which vegetables have been fermented in a spicy red pepper sauce. It can be eaten alone as well as combined with different dishes to give them a unique flavor. You can purchase premade kimchi at a Korean market or Asian market carrying Korean products. Fish cakes are fried slabs of ground fish and starch. They are light brown in color and can also be obtained in a Korean market in the freezer section. I found this recipe on the internet, but I have made some modifications to it that have resulted in a tastier version of kimchi fried rice. While some of the ingredients are optional, I recommend using as many as possible to enhance the recipe's flavor. -- posted by Romi

Perfect Short-Grain White Rice by Listening (Japanese, Korean, C

Sat, 15 Jan 2005 20:01:16 -0500

I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid) -- posted by Nose

Korean " Oma" Fried Rice With Egg Topping

Fri, 12 Aug 2005 10:39:14 -0400

This is the rice my mom would make with leftovers. You can have any type of meat and vegetables you want inside but the special touch is the egg that is draped over the rice and specially seasoned. The measurements are all approximate. Back in the day we would use reserved bacon fat instead of or along with the sesame seed oil because it would add a lot of flavor but this option of course is not very healthy. -- posted by myhaiku

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 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

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

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

9-Grain Rice (Gugokbap)

Mon, 28 May 2007 15:59:39 -0400

Koreans are encouraged to mix whole grains with their rice, both for the health benefits and to encourage farmers to grow crops other than rice. Generally one or two grains are added, but this is a great mix of nine grains & pulses. Usually we buy this pre-mixed at the market, this recipe is literally the ingredients list on the bag! Serving size is estimated based on 1/3 cup uncooked rice, which should yield about 1 cup cooked rice per person. NOTE: It's important to get hulled or split dried beans, otherwise they will need soaking before cooking. -- posted by Kitty Z

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

Sushi Rice

Sun, 29 Jul 2007 15:43:06 -0400

This is a recipe I found in a Japanese sushi cookbook that was translated to English. -- posted by Human Garbage Disposal

Bi Bim Bop

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

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

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 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

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 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

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

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

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