First begin by peeling two Korean pears (aka Asian pears) and chopping into small
owl, mix spices together for Korean Rub. Rinse pork and pat
n acidulated water.
Drain pears; pat dry with paper toweling
eat for 30 minute add pears and onion and leave to
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.
efore eating. Bibimbap is considered Korean therapy food which makes sense
To make the spiced pears: In a large non-aluminum
aramelized poached pears, peel and core pears; quarter lengthwise. Place pears in a
et.
To make poached pears, combine sugar and 5 cups
nd set aside.
PEARS:
Start the pears 10 minutes before
arge enough to hold the pears comfortably, using the1/3-1
edium high heat.
Cut pears in half and scoop out
ach pear so that the pears will stand upright. Dip and
n another pan, blanch the pears for a couple of minutes
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
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.
essel.
For the poached pears, bring wine, 2 cups water
irm.
For the poached pears, bring red wine, sugar, cinnamon