Korean Beef Barbecue (Bulgogi)

One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat.

Ingredients:

Bulgogi marinade for 1 lb of meat (approx 1 cup)
1 pound sliced beef *

Preparation:

Prepare Bulgogi marinade according to directions.
If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).

If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.

Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.

Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.

Grill, broil, or stir fry the beef until well-done and carmelized on the outside.

Serve with rice, lettuce leaves, and side dishes.
(Serves 4)

*Top sirloin or tenderloin work best, but almost any steak cut will do. The best quality meat will obviously taste the best.

From about.com

Korean Egg Sandwich

Traditionally, Korean people ate rice, a few side dishes, and a bowl of soup or stew for breakfast. Now people in Korea sometimes eat cereal, pastries, or egg sandwiches for breakfast, similar to people in the West. This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast). It's not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions. It is Korean fusion cooking at the street level.

Ingredients:

4 pieces white bread
1 Tbsp butter
2 eggs
2 Tbsp chopped cabbage
1 Tbsp chopped carrots
1 Tbsp chopped onions
1 Tbsp brown sugar
1 Tbsp ketchup

Preparation:

In sauté pan or on griddle, toast both sides of bread over medium heat using almost all the butter.
Remove bread and set aside.
In a bowl, whisk eggs and mix with cabbage, carrot, and onion.
Fry the egg mixture in the remaining butter in the same pan until done to omelet consistency.
Separate egg into two portions and place on two pieces of toast.
Top each with ketchup and liberal dusting of brown sugar.
Top with remaining bread and cut in half.
(Serves 2)

From about.com

Korean Cold Cucumber Soup (Oi Naengguk)

Crisp, refreshing, and icy cold, Korean cold cucumber soup is the perfect accompaniment to a meal during a hot summer day. Sometimes also called oi naengchae, this iced cucumber soup is best when made with crispy fresh cucumbers.

Ingredients:

3 small cucumbers, matchstick julienned*
1 tsp crushed chili pepper (kochukaru)
1/4 cup cider vinegar
1 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
4 cups water
Ice cubes, for serving
2 tsp sesame seeds (optional)

Preparation:
In a large bowl, mix matchstick cucumbers with chili pepper, vinegar, sugar, soy sauce, and sesame oil.
Let cucumbers sit in seasoning for 10 minutes.
Add water.
Chill in fridge.
Add sesame seeds and ice cubes before serving.
Ladle into individual portions.
(Serves 6 in small bowls)

*If you have a thin-skinned cucumber, you don't have to peel it. If your cucumbers have waxy, thick skins, it's best to peel off most of the skins. Kirby cucumbers are best, Persians work really well, and English cukes are a good third choice.

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Spicy Kimchi Stew (Kimchichigae)

This spicy kimchi stew is served bubbling hot and makes good use of leftover or older kimchi. Fiery hot, hearty, and full of flavor, kimchichigae is great for cold winter days but Koreans can eat it anytime, anywhere. There is a lot of room for variation in this dish, and everyone has their favorite combination. My favorite additions include potatoes, zucchini, and mushrooms.

Ingredients:

3/4 lb beef, or canned tuna*, thinly sliced
1 Tbsp sesame oil
2 cups kimchi (the kind made with Napa cabbage), roughly chopped
1/2 onion, chopped
2 cloves garlic, finely chopped
1 Tbsp kochujang
1 Tbsp kochukaru
1 Tbsp soy sauce
3 cups of water
1/2 block of tofu, cubed
2 scallions, chopped

Preparation:

If using beef, saute in 1/2 Tbsp sesame oil in soup pot for a few minutes. If using pork, you can halve or omit the oil at this point.
Add kimchi to pot and stir-fry for about five minutes.
Add remaining oil, onion, garlic, kochujang, and kochukaru, mixing to combine.
Pour water into the pot and bring to a boil.
Reduce heat to simmer.
Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end.(Serves 4)

* If using beef, tenderloin is best but you can use tougher cuts like stew beef and simmer the stew longer. If using canned tuna, add it at Step 3.

From about.com

Korean Grilled Short Rib Recipe (Galbi)

These Korean shortribs are tender, sweet, and full of of the flavors of soy and garlic. Called Galbi or Kalbi, they are usually served alongside lettuce and a spicy dipping sauce called ssamjang. A spoonful of rice, a piece of galbi, and a dollop of ssamjang wrapped up in lettuce is a divine mouthful of some of the best flavors in Korean cooking. Galbi is popular as both Korean picnic food and restaurant food.

Ingredients:

3-4 lbs Beef Shortribs, flanken cut
Galbi marinade

Preparation:
Make marinade according to recipe directions.
Marinate at least 4 hours, and hopefully overnight.
Grill until well-browned, about 3-4 minutes per side.
(Serves 4)

From about.com

Recipe for Korean BBQ Shortribs (Galbi) Marinade

This traditional marinade for Korean shortribs gives the meat a delicious sweet soy flavor and an amazing tenderness. This marinade is intended for 1 pound of meat, and can easily be doubled or tripled. Although it is the recipe for Korean Galbi, it is also wonderful on any thick cuts of meat as well as pork or chicken.

Ingredients:

4 Tbsp chopped garlic (about 3 cloves)
3/8 cup soy sauce
2 Tbsp sugar
1 whole Asian pear, peeled, cored, and then pureed or crushed
1 Tbsp honey
1 Tbsp Japanese rice wine (mirin)*
1 Tbsp sesame oil
1 tsp pepper

Preparation:

Mix marinade together until sugar and honey are dissolved/distributed.
Can be stored in refrigerator or freezer for later use.(Serves 4)

*If you don't have access to the rice wine, a splash of dry white wine will also work here.

From about.com

Korean Cabbage Soup Recipe (Baechu Gook)

This cabbage soup is not often found in restaurants but is a staple in Korean households. Healthy, low-fat, and rich in nutrients and vitamins, Baechu Gook is Korean comfort food and is especially popular in the winter months.

Ingredients:

1 head Napa cabbage, chopped
4 cups beef broth*
4 Tbsp Korean soybean paste (daenjang)
2 tsp minced garlic
2 tsp black pepper**
2 scallions, chopped

Preparation:
In a large pot, bring beef broth up to a boil.
Add soybean paste when the soup is very hot, stirring to dissolve.
When it begins to boil, reduce to a simmer and add cabbage and garlic.
Cook until cabbage is very tender, about 20 minutes.
Turn off heat and add black pepper and chopped scallions.
(Serves 4)

*You can use store-bought beef broth for this soup if you don't have time to make your own.

**Add red pepper powder (kochukaru) if you want that type of spiciness instead.

From about.com

Fresh Spring Rolls with Spicy Korean Dipping Sauce

This is not a traditional Korean recipe, but these spring rolls are made with perilla leaves and kochujang (spicy Korean chili pepper paste), two common Korean ingredients. With the addition of spicy chili paste (kochujang) into the peanut dipping sauce.

Ingredients:

12 rice paper wrappers for spring rolls
4 ounces rice vermicelli noodles, cooked and cooled
12 perilla leaves
12 lettuce leaves, red or green leaf
1/2 cup carrots, julienned
12 large shrimp, peeled, halved, cooked, and cooled

FOR DIPPING SAUCE:
1 Tbsp peanut butter
2 Tbsp Hoisin sauce
1 Tbsp Kochujang
Water as needed

Preparation:

Dip rice paper wrapper into a bowl of warm water.
Place small amount of noodles, carrots, 2 shrimp halves, 1 perilla and 1 lettuce leaf onto center of wrapper.
Wrap tightly like a burrito.
Repeat with remaining wrappers and ingredients.

For Dipping Sauce:
Combine peanut butter and Hoisin sauce and heat in microwave for 30 seconds.
Mix well, adding kochujang and combining ingredients together.
Add water to sauce as needed, to loosen and reach the correct consistency.
(Serves 6)

You can make these spring rolls about 5 hours in advance and refrigerate them in a covered container. Place a damp paper towel over them before you put them in the refrigerator and in the tupperware.

From about.com

Korean Soy Bean Sprout Rice (Kongnamulbab)

Koreans like to eat rice cooked with different beans and mixed with a variety of vegetables. Add beef and bean spout.
Ingredients:

2 cups soybean sprouts, washed
3 cups uncooked Korean or Japanese rice
1/2 cup beef or pork, cut into small pieces and covered in bulgogi marinade (optional)
seasoned soy sauce (yangnum ganjang) or salt to taste

Preparation:

If using beef or pork, place in bottom of rice cooker.
Cover with rice.
Cover with water, according to cooker directions.
Start cooking rice.
After 5 minutes for a pressure rice cooker (10 minutes for a regular rice cooker), add soybean sprouts to rice, mixing gently to combine.
After rice is done, gently fluff rice mixture.
Serve with seasoned soy sauce on the side or salt to taste.(Serves 4)

From about.com

Korean Scallion Pancake (Pa Jun)

This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes. Add sliced red chili peppers and white onions. Carrots, zucchini, mushrooms, and kimchi are also popular fillings for Korean scallion pancakes.

Ingredients:

2 cups flour
2 eggs, beaten
1.5 cups water
1 bunch of scallions, halved and cut into 2-3 inch lengths
1 tsp salt
Oil for cooking

Preparation:

Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.
Heat a saute pan over medium heat and coat with a thin layer of oil.
Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
Cook for 3-4 minutes until set and golden brown on bottom.
Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
Serve with soy or spicy dipping sauce.(Serves 4 as an appetizer or a side dish)

*You can also make these using the ready-make “Korean Pancake Batter” (Buchimgae) from the Korean of Asian grocery store. You just add ¾ cup water to every 1 cup of dry mix and add whichever vegetables you wish.

From about.com

Kimchi Fried Rice (Kimchi Bokumbap)

Kimchi Fried Rice (Bokumbap) is humble food that is mostly enjoyed at home, quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.

Ingredients:

1 cup kimchi, drained and chopped (preferably the kind made with Napa cabbage)
1/2 sweet onion, chopped
1 Tbsp finely chopped garlic
1 Tbsp soy sauce
1 Tbsp butter
1/3 cup thinly sliced beef, spam, pork, bacon, or ham
3 cups cooked rice
Salt to taste
1 Fried egg for each serving

Preparation:

If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.
Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.
When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.
Add meat or pork and continue to saute until meat is cooked.
Turn heat off but keep pan on burner.
Add rice and rest of butter, mixing to combine.
Salt to taste and top with fried egg to serve.(Serves 4)

From about.com

Steamed Egg Recipe (Gaeran Jim)

This quick and easy steamed egg dish (gaeran jim) can be made in the microwave or on the stove. Koreans enjoy eggs at any meal of the day, so this steamed egg recipe is an easy side dish for morning, noon, and night.

Ingredients:

4 eggs
3/4 cup water
2 tsp salt
1 scallion, chopped

Preparation:

In a heat safe bowl (porcelain or stoneware work best), whisk eggs, water, salt, and scallions together until fully combined.
If using microwave, cover the bowl with a plate and cook for 4 minutes.
If steaming on stove, steam bowl in steamer for 10 minutes over medium-high meat. You can also just put the bowl in a large pot with a few inches of water at the bottom (15 minutes over low-medium heat).(Serves 4 as a side)

From about.com

Korean Deep Fried Shrimp (Saewoo Twigim)

Korean deep fried shrimp is easy to make and has a thin and extra crispy batter. Korean deep frying mix, which can be found in many Asian grocery stores, is a mix of flours and seasonings that make frying simple. These deep fried shrimp (saewoo twigim) can be made in 15 minutes but are so delicious that I like to serve them as one of the main dishes for guests or special occasions.

Ingredients:

1 pound shrimp, peeled and de-veined
2 eggs, beaten
2 cups Korean deep frying mix powder*
Vegetable, peanut, or canola oil to deep fry

Preparation:

In a deep fryer, large wok, or deep pot, heat up oil to 375 degrees.
Dip each shrimp into eggs and then coat with frying powder.
Fry in batches, making sure not to overcrowd the pot.
Remove from oil when shrimp are golden brown, about 2-4 minutes.
Drain on rack or on paper towels.(Serves 4)

* Korean deep frying mix can be purchased in many Asian grocery stores but there are also many varieties available online.

From about.com

Korean Spicy Seafood Salad

This spicy seafood salad features a spicy Korean dressing for both the seafood and the greens. Make it with shrimp and squid or with abalone, scallops, tuna, or a variety of different seafoods. Add chili spice to the dishes.

Ingredients:

FOR THE DRESSING:
3 Tbsp soy sauce
2 Tbsp vinegar
2 Tbsp fresh lemon juice
3 cloves garlic, finely chopped
2 Tbsp Korean fine red pepper flakes (kochukaru)
2 Tbsp sesame oil
3 scallions, chopped

FOR THE SALAD:
1 lb seafood (shrimp or squid, frozen seafood mix, scallops, etc)
1 medium red onion, thinly sliced
8 oz greens (red or green leaf lettuce head or bag of mesclun salad all work well)
sliced cucumber (optional)
tobiko (optional garnish)

Preparation:

Blanch seafood for 1-3 minutes until cooked.*
Drain seafood and set aside to cool down.
Whisk together all dressing ingredients until combined.
Mix half the dressing with seafood.
Assemble greens with sliced onion and cucumber or any other vegetables using.
Toss vegetables with dressing if everyone eating can handle the spice. Otherwise, serve dressing in a separate bowl on the side.
Cover with dressed seafood and tobiko garnish (if using).
(Serves 6 as a side)

* Be careful here, as seafood gets tough and terrible when overcooked. Squid takes less than 1 minute to blanch and shrimp around 2 minutes.

From about.com

Korean Seasoned Spinach (Sigumchi Namul)

This seasoned spinach “salad” is a light Korean side dish that can also be used in other Korean main dishes like chapchae (stir fried noodles), kimbap (rice and seaweed rolls), and bibimbap (rice with mixed vegetables).

Ingredients:

1 pound spinach
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sesame seeds
1 Tbsp sesame salt*
2 cloves finely chopped garlic
2 tsp sugar

Preparation:

Blanch the spinach in boiling water for 30 seconds.
Remove spinach quickly and rinse in cold water.
Gently squeeze the spinach to remove excess water.
Mix soy sauce, sesame oil, seeds, salt, garlic, and sugar and mix into spinach.
(Serves 6 as a side dish)

* If you don't have sesame salt, you can add 1 tsp of salt and an additional 2 tsp soy sauce)

From about.com

Korean Spicy Pickled Cabbage (Baechu Kimchi)

This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes.

Ingredients:

10 cups of water
2 Napa cabbages, washed and cut into 2-inch squares
1 cup coarse salt (or kosher or sea salt)
1 Tbsp finely chopped garlic
1 Tbsp chopped ginger
½ cup red pepper flakes (kochukaru)
2 Tbsp sugar
5 scallions, cut into 1/2 inch pieces

Preparation:
In large nonreactive bowl or pot, mix salt into water.
Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.
Soak cabbage for 5-6 hours.
Remove cabbage and rinse in cold water, squeezing out excess liquid.
In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.
Add cabbage and coat with seasoning mixture.
Pack the seasoned cabbage into a large airtight jar with lid.
Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.(Serves 12)

From about.com

Korean Soy Braised Beef and Peppers (Changjorim)

This salty soy braised beef is a sensational Korean side dish. The meat becomes tender and well-flavored from long simmering and the chilies give the meat a spicy kick. For less heat, remove the seeds from the peppers before cooking or cut down the amount of peppers you are using. If you prefer the sweet version, add more sugar and only a couple peppers to your pot.

Ingredients:

1 pound brisket, beef shank, or lean stew meat, cut into large chunks
4 cups water
1 cup soy sauce
1/4 cup sugar
8 garlic cloves, peeled
8 green chili peppers
3-4 medium boiled egg, peeled (optional)

Preparation:

Add all ingredients to a large pot and bring to a boil.
Simmer gently for 1-2 hours, or until meat is tender.
If adding eggs, put in 15 minutes before end of cooking time.
Let cool, remove meat and slice or shred into small strips.
Return to liquid with garlic cloves and peppers and serve.
(Serves 8 as a side dish)

Like many salted Korean side dishes, changjorim will stay good for a couple weeks if stored in an airtight container in your refrigerator. Because it is very salty, it is usually eaten in small amounts with rice and other dishes.

From about.com

Korean White Radish Kimchi (Dongchimi)

A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup.

Ingredients:

8 Medium Korean radishes (if you can't find, use Daikon), peeled and sliced into 1 inch pieces
6 Tbsp sea salt
4 Tbsp sugar
4 cloves of garlic, peeled and thinly sliced
3-4 green onions, sliced into 2 inch pieces
10 cups of water (about 2 quarts)
Carrots, chili peppers, or Asian pears (optional)

Preparation:

Coat radishes with 3 Tbsp of salt and 2 Tbsp of sugar. Let stand for 1 day at room temp.
After 1 day, dissolve 3 Tbsp of salt and 2 Tbsp of sugar into warm water.
Add liquid to salted radishes, garlic, green onions, and any other vegetables you are using. Let stand for 1-2 days at room temp.
When broth has achieved a tart, vinegary flavor, store in refrigerator.
To serve, ladle vegetables and generous amount of broth into a cup or small bowl.(Serves 12)

*It's best to make this kimchi in a large glass jar, but whatever container you use, make sure to leave room at the top for the gases released during the fermentation process.

From about.com

Korean Salad Recipe with Apples, Nuts, and Frozen Grapes

This green salad has a Korean dressing that is tart and slightly spicy, and the apples, nuts, and frozen grapes give different flavors and textures to every bite.

Ingredients:

1/2 lb or 6 cups Spring Mix or Mesclun Greens (about 1 supermarket bag)
1 apple, washed and sliced
½ cup frozen grapes, sliced in half*
½ cup pecans or walnuts (or peanuts)
2 scallions, green parts only, chopped
Korean Chili Soy Salad dressing

Preparation:

Make Korean salad dressing.
Toss greens, apple slices, frozen grapes, and nuts with dressing.
Top with chopped scallions if desired.
(Serves 4)

*If you don't have time to freeze the grapes, then regular grapes and/or raisins will also do.

From about.com

Korean Fried Zucchini (Hobak Jun)

A delicious and healthy Korean side dish, Hobak Jun (or Jeon) is easy to prepare and goes well with almost every Korean meal. The zucchini is coated in a thin batter of flour and egg, sauteed on both sides, and served with soy sauce for dipping.

Ingredients:

1 medium-large zucchini, sliced into 1/4 inch coins
1/2 Cup Flour
2 eggs, beaten
2 tsp salt
1-2 Tbsp vegetable or olive oil (for saute pan)

Preparation:
Distribute 1 tsp salt over zucchini slices.
Add remaining 1 tsp salt to beaten egg.
Put flour and egg in separate shallow dishes next to stove.
Heat lightly greased saute pan to medium heat.
Coat zucchini coins first with flour, and then dip and coat with beaten egg and place into pan.
Saute zucchini for about 3-4 minutes per side, turning once, or until they are a light golden brown.
You can serve with the basic or spicy dipping sauces or nothing at all.
(Serves 4 as a side dish).

From about.com