efore eating. Bibimbap is considered Korean therapy food which makes sense
mall bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.
old in half of the dessert topping (Cool Whip) and carefully
Sprinkle Korean red chili powder on both sides of the pork.
In a medium sized saucepot/saucepan, put in the pork and pour in the soy sauce, water, vinegar, gochujang, kimchi juice & garlic.Cover. Do NOT mix.
Cook over medium fire for about 25 to 30 minutes until the pork is cooked and the sauce is thickened. It should be simmering, NOT boiling.
Uncover and put in the kimchi, sesame oil and tofu.
Cover and cook for 5 more minutes.
Serve with steamed white rice.
Actual cooking video: http://www.youtube.com/watch?v=fBlNLfJi-RA.
eef with 1/4 cup Korean marinade.
In the meantime
wok).
Meanwhile, prepare Korean dressing. Place sesame seeds in
Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.
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.
ivide ice cream evenly on dessert cups so you have a
f you're on the South Beach Diet and increase beans
bowls; drizzle with additional Korean barbecue sauce.
owl, mix spices together for Korean Rub. Rinse pork and pat
ust prior to serving add Korean soybean paste then blend until
though you might find the dessert needs 5 or 10 minutes
Combine and serve in a pretty dipping dish along side dumplings or korean pan fried vegetables.
First begin by peeling two Korean pears (aka Asian pears) and
Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.
ook the clams already), gochujang/Korean chili paste, miso paste, 1