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Posts Tagged ‘Korean recipes’

Korean Barbecued SpareribsIf barbequed ribs and Buffalo chicken wings top your list of favorite foods, you’ll love these easy Korean spareribs. Both HOT and sweet, these ribs will have you reaching for a glass of water, but only after you’ve licked your fingers clean!

Dwaeji-Galbi: Korean Barbequed Pork Ribs
Discovering Korean Cuisine: Recipes from the Best Korean Restaurants in Los Angeles, Edited by Allisa Park

INGREDIENTS
1½ pounds of pork ribs
1/2 cup Korean hot pepper paste (gochujang)
1/4 cup granulated sugar
1/4 teaspoon minced garlic
1/4 teaspoon black pepper
1 teaspoon Asian sesame oil

DIRECTIONS
1. Put hot pepper paste, sugar, garlic, black pepper, and Asian sesame oil in a bowl. Stir to mix.

2. Chop the pork ribs between the bones. Add to the sauce and mix well.

3. For the best tasting Dwaeji-galbi, grill it over charcoal. If you don’t have a grill, you can also pan-fry it and then put it in the oven until fully cooked.

Serving size: 2

LINNELL’S NOTES
1. Tubs of gochujang, Korean hot pepper paste, can be purchased in Asian markets. Be aware that it is sold in varying degrees of pepper heat. I made this recipe using a medium-hot #3 paste. The level of heat was perfect – enough heat, but not scorching. Korean gochujang

2. I purchased 3 pounds of pre-sliced packs of baby back pork ribs and doubled the sauce.

3. Because there is sugar in the sauce, the ribs can burn easily. Grill over low heat and keep an eye on them.

Enjoy!

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Jap Chae: Korean Glass Noodles “You will become addicted,” one of my Korean friends said while warning me about watching Korean soap operas. Addiction is an understatement. As a result of these soap operas, I find myself immersing in Korean culture to the point where I listen to Korean music (the lyrics of which I don’t completely understand), recognize aspects of Korean culture, and experiment with flavors and textures of Korean cuisine. One of my family’s favorite Korean noodle dishes is Jap Chae; it’s made from gluten-free sweet potato noodles and fresh vegetables. It’s delicious or, as they say in Korea, Mah Sit Sso Yo!

Jap Chae: Korean Glass Noodles
Steamy Kitchen

INGREDIENTS
1/2 pound dried Korean sweet potato noodles
2½ teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onions, cut into 1″ lengths
1/2 cup mushrooms, thinly sliced (shitake or wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds

DIRECTIONS
1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

2. In bowl, mix soy sauce and sugar together. Set aside.

3. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot, but not smoking, fry onions and carrots, until just softened, about 1 minute.

4. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1½ tsp of sesame oil.

Serves 4

LINNELL’S NOTES
1. Sweet potato vermicelli (dang myun), dried shitake mushrooms, and dried wood ears can be found in most Asian markets or can be ordered online.

2. If you are using dried shitake mushrooms or dried wood ears instead of fresh, they will need to be soaked in warm water for about 15 minutes to rehydrate them prior to using.

3. Sometimes when I feel lazy, I buy a bag of shredded carrots and a bag of prewashed baby spinach leaves at my local grocery store.

4. If you would like to add some beef to this dish, thin strips of beef can be partially stir fried in step 3 before adding the onions and carrots.

5. Thin slices of red bell peppers can also be added in step 4.

6. This noodle dish can be served at room temperature.

7. Because my family likes this dish, I always double the recipe.

Enjoy!

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Jjim-Dak: Korean Vegetable Chicken Stew Whether it’s a pot-au-feu from France, a goulash from Hungary, or a moqueca from Brazil, stews from around the world warm the tummy and soothe the soul. From a cookbook that contains recipes from the best Korean restaurants in Los Angeles, comes this easy to make Korean stew. This fiery and fragrant stew will definitely spice up your stew repertoire!

Jjim-Dak – Korean Vegetable Chicken Stew
Discovering Korean Cuisine, edited by Allisa Park

INGREDIENTS
1½ pounds chicken, cleaned and chopped into 2-inch pieces
1 potato, cut into 1-inch slices crosswise
3½ cups water
5 scallions, halved lengthwise and then cut into 4-inch pieces
1/2 large onion, cut into 1/4-inch thick slices
1/4 carrot, peeled and cut diagonally into 1/4-inch pieces
1 jalapeño chile, cut into 1/4-inch rounds
1/4 red bell pepper, seeded, cut into 1/4-inch strips
5  leaves spinach, cut into 2-inch pieces
3 ounces Korean sweet potato vermicelli (dang myun), soaked in warm water for 1 hour
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon red pepper powder
1 tablespoon Korean hot pepper paste (gochujang)
1 tablespoon granulated sugar
1 tablespoon mirin
2 tablespoons corn syrup
1/4 pack enoki mushrooms, roots trimmed
1 tablespoon sesame seeds, toasted

DIRECTIONS
1. Soak sweet potato vermicelli in warm water.

2. In a large pot (or wok), combine chicken, potato, water, minced garlic, soy sauce, red pepper powder, hot pepper paste, sugar and mirin.

3. Boil over high heat for about 20 minutes with the lid on (or until chicken is fully cooked).

4. Remove the lid and add corn syrup, scallions, onion, carrot, jalapeño chile, and red bell pepper. Quickly mix together and continue cooking for another 5 minutes.

5. Add spinach and prepared sweet potato vermicelli on top and put the lid on (do not mix in). Heat for an additional 2 minutes and then remove from heat.

6. Open the lid and gently mix, then transfer to a serving plate.

7. Put the enoki mushrooms on top and sprinkle on sesame seeds to garnish.

Serving size: 2

LINNELL’S NOTES
1. Korean Ingredients Sweet potato vermicelli and the Korean hot pepper paste (gochujang) can be purchased at most Asian markets or ordered online. Here’s a link to a listing of online stores that carry Korean ingredients.

2. Because it didn’t make sense to use just a quarter of a carrot and because I like a lot of vegetables in my stews, I used a whole carrot.

3. I had baby spinach leaves on hand, so I didn’t need to cut them into 2-inch pieces. I used a large handful.

4. In step 3 of the directions, I turned the temperature down to medium, because it had reached a rapid boil. I wanted more time for the flavors to mingle and I didn’t want to overcook the chicken.

5. Not having authentic Korean red pepper powder, I substituted ground red pepper (cayenne pepper). 1 tablespoon of cayenne pepper seemed like a lot of heat to me (along with the jalapeño chile and the Korean hot pepper paste), so I cut it back to 1/2 tablespoon. The recipe still had quite a bit of kick. I’m not sure what the heat difference or flavor difference is between cayenne pepper and Korean red pepper powder, but I’ll try it with the authentic red pepper powder the next time I make it. I’d also recommend adding any heat element to taste.

6. I researched enoki mushrooms and found differing opinions on their preparation. Mushroom growers said to just cut off the root end, but some online “experts” said to run it under water and then cut off the root end. The Korean cookbook said, “Sold in plastic bag. Chop off the roots without removing the bag and discard,” so I ultimately followed the cookbook’s instructions.

7. I buy pre-toasted sesame seeds that I keep in my freezer. Before using, I quickly re-toast the needed amount. Toasting sesame seeds brings out their flavor. To toast sesame seeds, put them in a small sauté/frying pan over medium to medium-high heat. Stir constantly until they are a light golden brown. Pour them on a plate to cool.

8. Although this dish contains sweet potato noodles, I served it with rice. I wanted the rice to soak up every last bit of the delicious sauce!

ENJOY!

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Korean Barbecued Hamburgers

Instead of eating ordinary hamburgers on a bun, take your hamburger dining experience to a whole new gastronomical level. By creatively substituting and adding different elements, you can successfully fuse together the flavors of different cultures. Last weekend I created Korean Barbecued Hamburgers for a weekend backyard barbecue. Soy sauce, sesame seeds, brown sugar, and chopped green onions flavored the hamburger meat. After grilling the patties, the fun began! Spicy kimchi topped the burgers instead of traditional pickles and a small handful of fresh pea shoots, instead of alfalfa sprouts, added a nice crunchy texture. And, in lieu of ketchup, I substituted Korean Ssamjang sauce. Ssamjang sauce is a thick spicy condiment normally made from doenjang (Korean soybean paste), gochujang (Korean chili pepper paste), sesame oil, onion, garlic and green onions. With everyone asking for MORE, these tasty burgers were deemed a huge hit!

Korean Hamburger Elements
Ingredients:
Korean barbecued hamburger patties (recipe below)
Hamburger buns
Lettuce leaves
Tomato slices
Kimchi
Pea shoots (AKA pea sprouts)
Ssamjang-Mayo sauce (recipe below)

Korean Barbecued Hamburgers
Meat recipe revised from the Favorite Island Cookery: Book II

Ingredients:
1 lb. ground beef
2 stalks green onion, chopped
1-2 cloves of garlic, minced
1½ T. soy sauce
Dash pepper
1 egg
2 tsp. brown sugar
1/2-inch piece of ginger root, minced
1 tsp. sesame seed, toasted
1 tsp. sesame seed oil

Directions:
Combine ingredients and form into patties. Broil 3 to 5 minutes on each side, pan fry or grill them on the barbecue.

Yields 3 to 4 servings

My Ssamjang-Mayo Sauce:
2 T. mayonnaise
1-2 T. Ssamjang sauce, depending on desired level of spiciness

Mix both ingredients together in a small bowl.

Assembly:
1. Spread Ssamjang-Mayo sauce on buns.
2. Add lettuce leaf to bottom portion of bun.
3. Place hamburger patty on lettuce leaf.
4. Place tomato slice on top of hamburger patty.
5. Put a few slices of kimchi on top of tomato.
6. Place a small handful of pea shoots on top of the tomato.
7. Place top portion of bun on top of shoots.

Linnell’s Notes:
1. I always double the meat recipe when serving 5 people.
2. Kimchi, Ssamjang sauce, and pea shoots can be purchased at most Asian markets. Kimchi and pea shoots can often be found at Trader Joe’s and I’ve purchased pea shoots at farmers’ markets, although they’re more expensive there.
3. If you can’t find Ssanjamg sauce, any chile garlic sauce like Sriracha can be used.
4. Recipes for two great side dishes to accompany these Korean Barbecued Hamburgers can also be found on this blog:
Asian Coleslaw
Asian Cucumber Salad

Enjoy these flavorful burgers and make sure to have plenty of napkins on hand!

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