MY KOREAN TOP 10 RECIPES
Bibimbap (비빔밥,
Korean pronunciation: [bibimbap],sometimes anglicized bi bim bap or bi bim bop) is a Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat
(usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap.
In 2011, it was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Trave
Bulgogi
is one of Korea's most popular beef dishes that is made from thinly sliced sirloin or another prime cut of beef (rib eye). It is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar for two to four hours to enhance the flavor and its tenderization. Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.
Korean 101: Bul is the Korean word for fire and gogi is meat, therefore, it translates into fire meat. However, it's not quite spicy in taste but somewhat on the sweet side.
DAK GAL-BI
SPICY STIRRED-FRIED CHICKEN
닭갈비
Dak galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors. All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy as well. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of the bite-size chicken bits and vegetables, blending everything into perfect harmony.
During preparations, when the oiled-pan gets sufficiently warm, de-boned chicken are stirred fried with sesame leaves, leeks, sweet potatoes, tuk (rice cakes), cabbage and yang nyum jang which is the spicy base sauce of this dish. This sauce is composed of gochujang (red chili pepper paste) seasoned with additional gochugaru (red chili pepper flakes), minced garlic, sesame oil, soy sauce, pepper and sugar.
Dakjuk (hangul: 닭죽)
is a type of Juk (Korean porridge) made with chicken. While Korean food is often spicy, dakjuk is not, so it's easy to digest. Medical patients and children often eat dakjuk in Korea. These days, dakjuk is becoming popular for its high nutritional value so people can try it in many restaurants specializing in juk in Korea. Dakjuk is somewhat different from the chicken soup found in Western countries in recipe, taste and ingredients.
The primary ingredients are rice, chicken, garlic and green onions.
Japchae,
jabchae, chapchae, chop chae, or chap chae (Korean: 잡채) is a Korean dish made from sweet potato noodles (called dangmyeon, Korean: 당면), stir fried in sesame oil with vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served hot or cold.
This dish is served at Korean parties and special occasions, with seasonal vegetables added.
Japchae is most commonly served as a side dish, though it may be a main dish. It is sometimes served on a bed of rice; with rice it is known as japchae-bap (잡채밥), bap (밥) meaning "rice."
Kimchi (Hangul: 김치
, Korean: [kimtɕʰi]; English /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dishmade of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months.
There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber
as the main ingredients
KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)
As you can see, the recipes for beef bulgogi and pork bulgogi are very similar. The only big difference is that I add hot pepper paste to the marinade for pork bulgogi.
Some of you might be wondering what the difference is between my spicy stir-fried pork (dwaejigogibokkeum) recipe that I already posted and this recipe. The taste is very similar but the preparation is different. Stir-fried pork is cooked, as the name suggests, in a pan or a wok over high heat, with the seasoning sauce and vegetables altogether.
Dwaejibulgogi is marinated first and then grilled, pan-fried, or barbecued over charcoals. Both are delicious!
If you are looking for a vegetarian version of this recipe, the marinade can be used with other vegetables: eggplant, squash, or mushrooms. Enjoy the recipe!
Samgyeopsal (삼겹살;
Korean pronunciation: [sʰamɡjʌps͈al]) is a popular Korean dish that is commonly served as an evening meal. It consists of thick, fatty slices of pork belly meat. The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table. Usually diners grill the meat themselves and eat directly from a grill. It is typically served with ssamjang (Korean: 쌈장),
vegetables, and lettuce leaves to wrap it in.
Soondubu jjigae, or Spicy Soft Tofu Stew,
is a delicious and hearty stew. A robust and flavorful combination of meat, seafood, vegetables and the spicy seasoning is beautifully contrasted by the softness of soondubu ("extra soft tofu"). Soondubu can easily be a complete meal when served with a bowl of rice.
Although the recipe may work with regular tofu, authentic soondubu jjigae must include extra soft tofu. You can also make variations by using different types of meat, or only seafood. You can also add kimchi for kimchi soondubu jjigae.
The key to a good Soondubu Jjigae is to have a really flavorful broth. That’s probably why I prefer the Kimchi version…it’s spicy and bold! Once I started making Soondubu Jjigae at home, I actually started to crave it!
Yangnyeom tongdak
is a delicious fried or seasoned chicken which is prepared in a Korean style, on the sweet and non-spicy way. It is traditionally eaten as fast food, often at bars or pick up venues, as an appetizer and not often consumed as a meal. It's prepared in a way that retains fat in the skin, resulting in a crust described often described as thin, crackly and almost transparent. chickens parts are usually seasoned with spices, sugar and salt, prior to and after being fried. Korean mekju and/or soju are often served with Korean fried/seasoned chicken, along with a side dish of cubed pickled radishes.
Bibimbap (비빔밥,
Korean pronunciation: [bibimbap],sometimes anglicized bi bim bap or bi bim bop) is a Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat
(usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap.
In 2011, it was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Trave
Bulgogi
is one of Korea's most popular beef dishes that is made from thinly sliced sirloin or another prime cut of beef (rib eye). It is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar for two to four hours to enhance the flavor and its tenderization. Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.
Korean 101: Bul is the Korean word for fire and gogi is meat, therefore, it translates into fire meat. However, it's not quite spicy in taste but somewhat on the sweet side.
DAK GAL-BI
SPICY STIRRED-FRIED CHICKEN
닭갈비
Dak galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors. All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy as well. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of the bite-size chicken bits and vegetables, blending everything into perfect harmony.
During preparations, when the oiled-pan gets sufficiently warm, de-boned chicken are stirred fried with sesame leaves, leeks, sweet potatoes, tuk (rice cakes), cabbage and yang nyum jang which is the spicy base sauce of this dish. This sauce is composed of gochujang (red chili pepper paste) seasoned with additional gochugaru (red chili pepper flakes), minced garlic, sesame oil, soy sauce, pepper and sugar.
Dakjuk (hangul: 닭죽)
is a type of Juk (Korean porridge) made with chicken. While Korean food is often spicy, dakjuk is not, so it's easy to digest. Medical patients and children often eat dakjuk in Korea. These days, dakjuk is becoming popular for its high nutritional value so people can try it in many restaurants specializing in juk in Korea. Dakjuk is somewhat different from the chicken soup found in Western countries in recipe, taste and ingredients.
The primary ingredients are rice, chicken, garlic and green onions.
Japchae,
jabchae, chapchae, chop chae, or chap chae (Korean: 잡채) is a Korean dish made from sweet potato noodles (called dangmyeon, Korean: 당면), stir fried in sesame oil with vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served hot or cold.
This dish is served at Korean parties and special occasions, with seasonal vegetables added.
Japchae is most commonly served as a side dish, though it may be a main dish. It is sometimes served on a bed of rice; with rice it is known as japchae-bap (잡채밥), bap (밥) meaning "rice."
Kimchi (Hangul: 김치
, Korean: [kimtɕʰi]; English /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dishmade of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months.
There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber
as the main ingredients
KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)
As you can see, the recipes for beef bulgogi and pork bulgogi are very similar. The only big difference is that I add hot pepper paste to the marinade for pork bulgogi.
Some of you might be wondering what the difference is between my spicy stir-fried pork (dwaejigogibokkeum) recipe that I already posted and this recipe. The taste is very similar but the preparation is different. Stir-fried pork is cooked, as the name suggests, in a pan or a wok over high heat, with the seasoning sauce and vegetables altogether.
Dwaejibulgogi is marinated first and then grilled, pan-fried, or barbecued over charcoals. Both are delicious!
If you are looking for a vegetarian version of this recipe, the marinade can be used with other vegetables: eggplant, squash, or mushrooms. Enjoy the recipe!
Samgyeopsal (삼겹살;
Korean pronunciation: [sʰamɡjʌps͈al]) is a popular Korean dish that is commonly served as an evening meal. It consists of thick, fatty slices of pork belly meat. The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table. Usually diners grill the meat themselves and eat directly from a grill. It is typically served with ssamjang (Korean: 쌈장),
vegetables, and lettuce leaves to wrap it in.
Soondubu jjigae, or Spicy Soft Tofu Stew,
is a delicious and hearty stew. A robust and flavorful combination of meat, seafood, vegetables and the spicy seasoning is beautifully contrasted by the softness of soondubu ("extra soft tofu"). Soondubu can easily be a complete meal when served with a bowl of rice.
Although the recipe may work with regular tofu, authentic soondubu jjigae must include extra soft tofu. You can also make variations by using different types of meat, or only seafood. You can also add kimchi for kimchi soondubu jjigae.
The key to a good Soondubu Jjigae is to have a really flavorful broth. That’s probably why I prefer the Kimchi version…it’s spicy and bold! Once I started making Soondubu Jjigae at home, I actually started to crave it!
Yangnyeom tongdak
is a delicious fried or seasoned chicken which is prepared in a Korean style, on the sweet and non-spicy way. It is traditionally eaten as fast food, often at bars or pick up venues, as an appetizer and not often consumed as a meal. It's prepared in a way that retains fat in the skin, resulting in a crust described often described as thin, crackly and almost transparent. chickens parts are usually seasoned with spices, sugar and salt, prior to and after being fried. Korean mekju and/or soju are often served with Korean fried/seasoned chicken, along with a side dish of cubed pickled radishes.
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