ating. Bibimbap is considered Korean therapy food which makes sense given that
In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
Stir in tofu and cook until tofu has expanded and vegetables are tender.
Best served with rice and kimchi.
Cut the chicken thighs in to bite size pieces, set aside.
About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
Marinate meat for at least 1 hour.
Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
Serve with steamed rice.
Enjoy.
re-mixed in bags in Korean food stores (just ask them).
Mix ingredients (except meat) and set aside.
Slice sirloin paper thin against the grain of the meat(works best if meat is not completely thawed).
Marinade sirloin for 30 minute.
Mix ingredients for dipping sauce and refrigerate until ready for use.
Grill or pan fry, serve over rice with dipping sauce.
1.\tPour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350 .
Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.
2.\tWhisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss.
Working in 3 batches, fry chicken until golden, 6-8 minutes. Drain on paper towels.
Return oil to 350 . Fry chicken until crisp, 6-8 minutes more. Drain again.
Toss chicken in sauce.
pinion, this particular dish is best with a bit of burnt
ake into a blender (or food processor). Blend until smooth and
nd store over night for best results (If not, at least
tablespoon water in a food processor; pulse until smooth, adding
ake in a blender or food processor. Blend until smooth and
KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.
Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you're saving it for later.
Pour sake in the sliced beef.
Add sugar, soy bean sauce and black pepper in beef mixture.
Slice onion.
Chop the green onion. Chop the garlic.
Slice carrots.
Steam broccoli.
Mix all together.
Add sesame oil.
Heat the pan.
Add corn oil lightly and cook over medium heat.
nion in a blender or food processor. Add kochujang, vinegar, garlic
ell. Stir together buttermilk and food color. Mix flour, cocoa and
In a food processor or high speed blender,
n a spice grinder or food processer. Place ground seeds in
and ginger together in a food processor until marinade is smooth
garlic, and ginger in a food processor; puree until smooth.
Pour oil into a 6-qt. pot to a depth of 2\". Heat over medium-high heat until a thermometer reads 350Es. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.a .
Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6-8 minutes. Drain on paper towels. Return oil to 350Es. Fry chicken until crisp, 6-8 minutes more. Drain again. Toss chicken in sauce.