ating. Bibimbap is considered Korean therapy food which makes sense given that
re-mixed in bags in Korean food stores (just ask them).
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.
ake into a blender (or food processor). Blend until smooth and
eef steaks and marinade in food-safe plastic bag; turn steaks
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
In a food processor or high speed blender,
n a spice grinder or food processer. Place ground seeds in
ell. Stir together buttermilk and food color. Mix flour, cocoa and
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.
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.
o shape. If using a food processor, be sure to use
eef with 1/4 cup Korean marinade.
In the meantime
wok).
Meanwhile, prepare Korean dressing. Place sesame seeds in