*Remember to ask an adult when using the oven or any other appliance.
Korean: Bulgoke
Ingredients
3 pounds lean beef (cut into * inch thin strips)
* cup soy sauce
1 * tsp. fresh garlic, minced
1 tsp. fresh ginger, minced
3 tsp. sesame oil
1 tsp. sesame seeds
* cup sugar
1 bundle green onion, chopped
Utensils
Large bowl
BBQ Grill
Method
1. Put meat in a bowl. Add soy sauce, garlic, ginger, sesame oil, sesame seeds, sugar and green onions. Mix together
thoroughly. Refrigerate mixture at least three (3) hours or overnight.
2. Preheat grill. Broil meat until done.
Serving Tip
Serve with steamed rice and kimchee
Spicy Korean Kimchi
---------- Recipe via Meal-Master (tm) v8.02
Title: SPICY KOREAN KIMCHI
Categories: Relishes, Oriental
Yield: 1 servings
1 lb Chinese cabbage
2 tb Salt
4 c Cold water
2 c Very hot water
---------------------PICKLING MIXTURE---------------------
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
1 tb Finely chopped scallions
2 ts Finely chopped dried chile
2 ts Sugar
1 tb Salt
SEPARATE THE LEAVES AND SPRINKLE them with the salt.
Pour in the cold water and allow them to stand in a
cool place for 8 hours or overnight. Rinse the cabbage
well and squeeze out the excess liquid. Boil the water
and pour over the pickling mixture. Mix well and
combine with the cabbage leaves. Put the leaves with
the pickling mixture into a large glass bowl. You may
have to cut the leaves in half to make them fit. Cover
the kimchi with plastic wrap and leave in a cool place
for about 2 days. Drain and cut the leaves into
bite-size pieces. Pack into a glass jar until ready to
serve. Makes 1 Pound
Kim chi(Korean Cabbage Relish)
* Exported from MasterCook Mac *
Kim chi (Korean Cabbage Relish)
Recipe By : (C) 1992 The Los Angeles Times
Serving Size : 1 Preparation Time :0:00
Categories : Veggies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Head Chinese cabbage -- cut in 1/2" strips
3 tablespoon Salt
6 Green onions -- chopped
3 cloves Garlic -- minced
1/2 teaspoon Crushed dried hot red chile
1 teaspoon ginger root -- chopped
Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage
with salt, green onions, garlic, chile and ginger root. Mix well and spoon
into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well
several weeks. Use as relish or salad.
Kim Chi
Recipe By : from The Complete Asian Cookbook, Charmaine Solomon, 1976
Serving Size : 1 Preparation Time :0:00
Categories : Veggies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head Chinese cabbage -- prepared as directed
1 pound salt -- NOT Iodized!
1 tablespoon cayenne pepper
6 whole spring onions -- finely chopped
3 whole red chili peppers -- finely chopped
3 tablespoons fresh ginger root -- finely chopped
2 cups Dashi
2 tablespoons soy sauce -- Tamari
Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the
sun for half a day, cut each segment in halves crossways, then put into an
unglazed earthenware pot alternately with good handfuls of salt and a
sprinkling of cayenne pepper, making several layers. Cover with a wooden
lid just small enough to fit inside the pot so that it rests directly on
the cabbage. Weight it down with a heavy stone and leave for a week, then
rinse the cabbage thoroughly under cold running water. Squeeze out as much
moisture as possible.
Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and
put into the rinsed-out jar, this time layering with the onions, garlic,
chilies, and ginger. Fill pot with the Dashi stock mixed with the soy and
MSG. Cover with wax paper, put lid back on top and refrigerate. After 4
or 5 days the kim chi is ready for eating. Serve with hot white rice and a
dash of soy sauce.
Note: in cold weather kim chi does not require refrigeration, but when
weather is warm, store in refrigerator for up to 3 weeks.
- - - - - - - - - - - - - - - - - -
NOTES : Kim chi is one of Korea's national dishes, with as many versions as
there
are cooks.
Bi-bim-thuk
Ingredients : A. 2 cups rice, 2 cups water B. 2 oz. beef, 1 tbsp. soy sauce, 1/2 tsp. sesame oil, 1/2 tsp. sesame salt,
green onion, garlic, black pepper C. 1/2 lb. bean sprouts, 1tsp. salt, 1 tsp. sesame oil, green onion, garlic D. 1/4 lb.
boiled bracken, 1 tsp. soy sauce, 1/2 tsp. sesame oil,1/2 tsp. sesame salt, green onion, garlic E. 1 cucumber, 1 tsp. salt,
sesame oil F. 1/2 cake mung bean gelatin, salt, sesame oil G. 1/4 lb. scalded bellflower roots, 1 tsp. soy sauce, 1/2 tsp.
sesame oil, 1 tsp. sesame salt, 1tsp. salt H. 2 eggs I. 2 lettuce leaves, seasoning sauce, 1 tsp. sesame oil
Method :
1. Shred and scald the bellflower roots. Fry them seasoning with the G ingredients.
2. Cut the beef into thin strips. Fry it seasoning with the B ingredients. Cut the bracken into 2" lengths. Fry it seasoning
with the C ingredients.
3. Cut the cucumber into halfmoon-shaped pieces and sprinkle it with salt. Squeeze out the moisture, season it with the E
ingredients and fry lightly.
4.Scald the bean sprouts in 1/2 cup boiling salted water, drain and mix them with the C ingredients. Cut the mung bean
gelatin into thin strips and mix it with the F ingredients.
5.Wash and cook the rice.
6.Fry the egg until it is soft-set.
7.Serve the prepared vegetables with seasoned red pepper paste, the rice and soup.
Bin-dae-thuk
Ingredients : 1 cup dried mung beans 1/3 cup rice, 1/2 cup water,1 oz.pork,ginger, 1 clove garlic, sesame oil, MSG, 1
oz.kimchi, red pepper thread, 2 green onions, cherry,parsley
Method :
1. Soak the mung beans several hours in water and rub off the skins. Grind soaked rice and the mung beans with water in
a blender.
2. Cut the pork into thin strips and mix it with the chopped garlic, ginger and seasoning.
3. Squeeze the water from the kimchi. Cut it into thin strips and mix it with sesame oil.
4. Drop the #1 batter by tablespoonfuls onto a hot oiled pan and top it evenly with the vegetable and pork golden brown.
Hint :
It tastes better to fry the batter in pork fat instead of oil.
Chap-chae
Ingredients: 4 servings
5 oz (150g) lean beef
A:
2 T soy sauce
1 T sesame oil
1 t sugar
1/2 t cooking wine
Crushed garlic, roasted sesame seeds, finely chopped green onion
1 3/4 oz (50g) bean threads
1 green onion
4 dried mushrooms, soaked in water
1 oz (30g) carrot
1/3 ox(10g) dried cloud ear mushrooms, soacked in water
1 green pepper
2/3 t salad oil
Salt and pepper
B:
1 t roasted sesame seeds
2/3 t soy sauce
1/2 t sugar
1/3 t sesame oil
Crushed garlic
pepper
MSG
Procedures
1. In salted boiling water, cook bean threads 3-4minutes until transparen t. Remove from heat.
2. Drain and cut into 2 1/2 in(6.5cm) length.
3. Cut beef into julienne strips.
4. In a bowl combine A and add beef to marinate.
5. Slice green onion diaglnally.
6. Remove stems of mushrooms and cut into julienne strips.
7. Cut ear mushrooms into bite size pieces. Cut carrot and green pepper i nto julienne strips.
8. Heat salad oil in a skilet, and add green onion. Cook briefly and seas on with salt and pepper. In the same
manner cook all vegetables.
9. Heat salad oil in a skillet and cook beef strips.
10. In a bowl combine B. Add bean threads and mix well.
11. Add vegetables and beef. Mix lightly and transfer to serving bowl.
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