KOREAN DISH Traditional

8/3/2019 KOREAN DISH Traditional

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Dakgalbi (Marinated Chicken in Spicy Sauce)

My favourite meal, Dakgalbi is

one of the most popular foods

that people are searching for on

this blog. I posted about it 4

months ago and have gained a

good reputation. I have been

busy cooking new dishes every

day, so I havent had the chance

to have my favourite meal fornearly three months now. So since

Dakgalbi is so popular amongst

you and me, I thought I will do

another post about it, but give it a more decent taste and mouth watering

pictures. How does that sound?

I was so thrilled to try this out again and very happy with the result I got. OK, I will

be honest here, my sister thinks that it wasnt as good as the one from Dakgalbi

street in Chuncheon, Gangwon province where it originates from, but come on! I

am an amateur cook and if you compare my food with professionals that is NotFair!!

Though we all agreed that it was definitely better than some of the local

restaurants, so I want you to try it out, and tell me what you think of it. I will

appreciate your comments even if you say something mean.


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Ingredients:

(Expected Prep time 1 hour 15 minutes, Cooking time 5 to 10 minutes)

-Meat and the first seasoning

y Chicken Breast 500 gy Refined rice wine 2 tbspy Ginger powder tspy Pepper 3 sprinkles

-Marinade sauce (mix these well in a bowl.)

y Gochujang 3 tbspy Minced garlic 1 tbspy Korean chili powder 1 tbspy Korean soy sauce 1 tbspy Dark brown sugar 1 tbspy Korean yellow curry powder 1 tspy an grated onion

-Side ingredients

y 1 medium size potato (using sweet potato is more authentic, though I forgot tobuy one, so I added potato instead)y of a medium carroty of a small cabbagey 11 perilla leaves (so called sesame leaves, ggaennip)y Fresh rice cakes (Garaeddeok) 400g (It is a lot, but we love the rice cakes. If you

are using pre packaged ones, soak them in cold water for 20 minutes before you

use them.)

Prep

Rinse the chicken incold water.

Cut it into mouthfulpieces.

Put it into a bowl, then add the first seasoning on top.Soak for about 15 minutes.

While you are waiting, wash the vegetables, peel the skin off as needed.


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11sstt..Thin slice the potato (or sweet potato),carrot, cabbage, and perilla leaves.

22nndd..Add the seasoning sauce into thechicken bowl, mix it well, and leave it for 1

hour.

Cooking

11sstt.. Pre-heat the wok for about 20 seconds.22nndd.. Put some olive oil in the wok.33rrdd.. Put all the vegetables into the wok andadd the meat on top.

44tthh.. Stir them well while it is cooking andyou can start to eat when it is cooked.

Enjoying Dakgalbi the restaurant way athome

11sstt.. Eat while Dakgalbi is cooking. (So youneed to have a portable gas burner and

double handled wok or nonstick pot) Eating

a warm meal always tastes the best.

22nndd.. Prepare some lettuce and perillaleaves to wrap the cooked Dakgalbi. (I

forgot to buy them, I dont know what I was

thinking.)

33rrdd.. When you are nearly finished the meal,you can add some udong noodles or rice

and stir fry them. (I used rice for us 1 cups

of steamed rice, some finely chopped

Kimchi, a dash of sesame oil, some ripped

seasoned laver I didnt add any sauce,

but if you want you can add some

gochujang)

Some questions you might ask

1) When do I need to add some noodles or rice?


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- If you have little bits of vegetables and meat left in the wok at the end of the

meal, then it is the time to add them. This is a picture of the right time. Michael

insisted that I shouldnt post this picture, because it doesnt look very appetizing,

but to make it clearer I am sharing with you.

2) Is 500 g chicken really enough for 4 people?

- Well, while I was eating Dakgalbi, I thought I wish I had added more chicken.

Though since I added a lot of rice cakes, it was very filling for 4 people, but if you

going to add less rice cakes than I did, then Do add more chicken.

3) Is it OK to use a portable electric burner?

- I am not that fond of electric burners in general. If it is the only burner available

for you, then I guess you can, but I always prefer gas burners. They heat faster

and are easier to control.


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Bibimbap

Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine,

bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables

(usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also

contain ground beef but can be ordered without meat. Dolsot bibimbap is the same

dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the

bottom crunchy and to keep the dish hot for a longer time. Bulgogi (BULL-go-ghee):

Literally meaning "fire meat", bulgogi is thinly sliced, usually rib-eye or sirloin,

marinated grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper

paste sold either in glass jars or plastic containers that can be purchased at any

Korean or Asian food market.

Ingredients

y Steamed white ricey Bulgogi, recipe followsy 1 carrot, juliennedy Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salty Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salty 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salty 1 egg, cooked over easyy 1 tablespoon sesame seedsy 1 tablespoon dark sesame oily Soy sauce, to tastey Gochuchang Paste, recipe follows

Directions*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone

bowl, the ricebecomes crunchy because it's still cooking.

Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked

meat) and veggies on top of rice but place separately so you can see each ingredient


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beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with

sesame oil and soy sauce.

When ready to eat, mix all ingredients together with some gochuchang paste, to taste.

The bibimpap should be moist and not dry. Add more sesame oil and gochuchang

paste, to taste.

Bulgogi:

1 pound rib-eye

Marinade:

1/2 cup soy sauce

1 Korean pear orAsian pear, grated with juices

2 tablespoons finely chopped garlic

1/2 small white onion, grated or sliced

1 tablespoon grated fresh ginger

2 tablespoons light brown sugar

1 tablespoon honey

2 tablespoons sesame seeds, toasted

2 tablespoons toasted sesame oil

1 tablespoon ground red pepper

1/4 teaspoon ground black pepper

2 green onions, thinly sliced

1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When

partially frozen, remove from freezer and thinly slice. Set aside.

Whisk together all the marinade ingredients in a large baking dish. Add the thinly

sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is

best if marinated overnight.


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Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side.

Remove from heat and set aside until ready to compile Bibimbap

Gochuchang Paste (seasoned red pepper paste):

4 tablespoons gochuchang (available at Korean grocers)

1 tablespoon sugar

1 tablespoon sesame seeds

2 teaspoons sesame oil

Combine all ingredients in a small bowl. Mix well.

Korean Classic Cabbage Kimchi Recipe

2digg

Korean Classic Cabbage Kimchi This side dish of

fermented vegetables continues to be an essential part

of any Korean meal. Early kimchidishes were relativelymild, spiced with fermented anchovies, ginger, garlic,

and green onions. Koreans still use these ingredients

today, but the spice most closely associated with

modern kimchi is red pepper powder.

Born from the need to preserve vegetables throughout

the countrys long and bitter winter months, this

fermented pickled cabbage is a mandatory presence on

every Korean table. Its high vitamin content and tart,

slightly sour and spicy flavor is now winning many converts

abroad.

Korea boasts more than two hundred types of kimchi, all

rich in vitamins, minerals, and proteins created by the

lactic acid fermentation of cabbage, radish, and other

vegetables and seafood.

Preparation time: 1 day

Serves 4-6


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Korean Classic Cabbage Kimchi Ingredients:

y 1 large Chinese cabbage (about 1 1/2 kg / 3 1/2 lbs)y 3 liters (12 cups) watery 250 g (1 cup) sea salt or coarse salt

Stuffing

y 1 daikon radish (about 500 g/1 lb), peeled and cut into thin stripsy 5 tablespoons Korean chili powder(gochu-garu), or to tastey 10 cloves garlic, mincedy 4 tablespoons minced fresh ginger rooty 250 ml (1 cup) fish sauce 1 onion, finely grated 1 bunch (100 g/3oz)y Chinese chives, cut into lengths

Korean Classic Cabbage Kimchi Preparation Instructions:

y Remove the outer leaves of the cabbage and halve it lengthwise. Rub a handful of the saltbetween all the leaves. Set aside.

y Combine the water and remaining salt in a large pot and stir until the salt is dissolved.y Soak the cabbage in the salt water for about 3-6 hours.y Drain and briefly rinse the cabbage with water, allowing it to retain some of the salt water.y Prepare the Stuffing by combining the daikon radish and chili powder in a large bowl and

mixing well.

y Add all the other ingredients and stir until well blended.y Separate the leaves of the cabbage halves again and spread some of the Stuffing between

each, making sure that all the leaves are well coated on both sides.

y Place the stuffed cabbage halves in an airtight container and allow them to sit at roomtemperature for at least 12 hours before serving or storing in the refrigerator. The kimchi will keep

for 2-3 weeks.


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Daeji Bulgogi

Daeji Bulgogi is another popular Korean meat dish similar to bulgogi.

However, instead of using beef, thin sliced pork loin is marinated in a

specially blended red chili pepper paste with various assortments of

vegetables. The meat is marinated with a mixture of soy sauce, sesame

oil, garlic, sugar, ginger roots, rice wine and kochujang which is the basesauce for this dish. It is marinated for 30-60 minutes to bring out the

depth and intensity of flavors.

Daeji bulgogi can be grilled or pan-cooked and it is usually served with

a side of lettuce, spinach, or other leafy vegetable, which is used to

wrap a slice of cooked meat. It is often times wrapped along with a

dab of ssamjang, kimchi, or other side dishes, and then eaten as a

whole. To see a visual illustration, click here.

Korean 101: Daeji means pork in Korean and bulgogi is the word forfire

meat, therefore, it translates into pork fire meat. Since kochujang is the

base sauce to this dish, it can get spicy in taste.

RECI PE INGREDIENTS

y 1 lb thinly sliced pork(lean & boneless preferred)y 3 tbsp soy saucey 2 tbsp crushed garlicy tbsp crushed ginger rooty 2 tbsp brown sugary 2 tbsp kochujang (red chili pepper paste)y 1 tsp red pepper flakesy 2 tbsp rice wine (sake)y 2 tbsp sesame oily 1 onion

COOKING DIRECTIONS

1. Combine all the ingredients except pork to make its base marinating sauce. Stir in alarge mixing bowl.

2. Add the pork and marinate for 30-60 minutes.3. Grill or pan-fry and serve with steamed rice.


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Recipe Ingredientsy 17.5 oz puff doughy 8-9 hotdogsy marinated picklesy Korean carrot (Korean carrot recipe: http://www.say7.info/cook/recipe/247-Morkov.html)y Cheesey Egg for greasing

Preparation

Cut cucumbers lengthwise into four parts.

Roll the dough and cut it into strips, so they will be 12-14 long and 1-1 wide.Roll the hotdog with pickle into the strip and fasten the edges.

Roll the hotdog with cheese the same way.

And with Korean carrot.

Beat the egg.

Grease the hotdogs in dough with egg and bake in the oven at 325F until they are a golden

color.

Bon apptit!

Print Version

17.01.2008Fried pork with garlicSweet sausageMeat with potatoes under mayonnaiseLamb or Beef PilafJellied meatFried pork with cheeseMeat with sesame


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This Korean rolled egg omelette (Gaeran Mari) recipe is as easy to make as an American

omelette, but it looks beautiful on the table and is an easy side dish for any meal. Healthy,

delicious, and full of protein, Gaeran mari is a complete breakfast and an easy addition to a

bento lunch or a Korean dinner. Like most Korean dishes, this recipe has many variations. You can

use different vegetables, even add in some diced ham, omit the seaweed if you don't have any,

or Westernize it with the addition of some cheese, and it will still be delicious if you keep the

proportions right.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

y 3 eggsy 1/2 small onion, finely choppedy 1/2 small carrot, finely choppedy 1 sheet Korean roasted seaweed (Gim)y

1 tsp salt, dash of pepper

Preparation:

1. Mix eggs with whisk or fork and add onions and carrots until well combined.2. In a lightly greased saute pan, pour egg mixture and heat slowly over low heat.3. Heat slowly for a few minutes until almost cooked through, then place seaweed sheet on top of

omelette.

4. Roll omelette into a tight roll by lifting side with spoon or baking spatula.5. Let omelette rest for a few minutes to cool.6. Slice into 1 inch pieces and serve with cross-sections showing.

(Serves 1 as a snack and 3 as a side dish).

*I make this in a very large saute pan but if you are using a standard size, pour 1/2 of the egg

mixture in first and make it in 2 batches.


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Spicy fermented cabbage and spicy fermented radish / , / Kimchi,

kaktugi (or gimchi, kimchee, kkakdooki, kaktoogi, ggakdugi, kkaktugi,

kkakdugi)

Kimchi

is a

staple

of

Korean

life andmany

people

include

it in

theirmeals

three

times a

day.

You

can

eat itby

itself, or

use it in

somany different Korean recipes. When Koreans make kimchi, they make an effort to

make the best kimchi possible and include many different kinds of ingredients

depending on the region where they live.

Today I will show you how to make traditional kimchi with oysters and also we will

make radish kimchi (kaktugi) at the same time, with the same kimchi paste, which

saves time instead of making them separately. You might also be interested in my

easy kimchi (mak kimchi) recipe if you dont have a lot of time.

Many people think you have to wait for kimchi to be fermented before eating, but

personally I prefer to eat fresh kimchi, as soon as I make it. And I like to make stew

(kimchi chijae) out of older kimchi.

If you dont like oysters, you can leave them out. And if you want to make only

kimchi orkaktugi, not both, leave out the other recipe. Or check out my easy kimchi

recipe for an easier, faster way to make kimchi.


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Ingredients:

y 2 medium size napa cabbages and 2 Korean radishesy salt, sweet rice flour, sugar, watery 4- 6 cups of hot pepper flakesy fish sauce, white onion, fresh garlic, gingery green onions, Asian chives, fresh oysters (optional)

How to handle cabbages and radish:

1. Cut the cabbages inhalf, and then slit each

half through the core,but not through the rest

of the leaves.

2. Soak each piece in coldwater and sprinkle some

salt (about cup of salt

per 1 medium sizecabbage), and then set

it aside for 2 hours.

*tip: the stems should get

more salt than the leaves

3. Skin 2 radishes and cutthem into 1 inch cubes.

Do this by cutting them

into several disks, and

then cutting horizontally,

and then vertically. Put

them in a big bowl andsprinkle them with cup

of salt. Then set these

aside, too.

4. 2 hours later, turn thepieces of cabbage over

so they get salted evenly.Turn the radishes as well.

5. Another 2 hours later, you will see the cabbage look softer than before, and itshould have shrunk.

*the total salting process will take 4 hours

6. Rinse the salted cabbage and radish with cold water 3 times.


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Making Kimchi paste:

Make porridge

1. Put cup of sweetrice flour(you can

replace with plain

flour) and 3 cups

of water into askillet and mix

them up. Then

cook over

medium-high heat,

stirring constantly.

2. When you seesome bubbles,

pour 1/4 cup ofsugar into the

porridge and stir

one more minute.

Then cool it down.

3. Place the coldporridge into a big

bowl. Now you will

add all your

ingredients one by

one.

4. Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on yourtaste), 1 cup of crushed garlic, 1 tbs of minced ginger, 1 medium size minced

onion*tip: its much easier to use a food processor.

5. Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inchesin length), and 2 cups of shredded Korean radish.

6. Add 2 cups of frozen oysters, but this is optional. (I found out lots of peoplecant eat them.)

7. Mix all ingredients well and your Kimchi paste is done.


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Are you ready to spread our paste on the leaves and make your kaktugi?* I recommend you wear rubber gloves so that you dont irritate your skin.

1. Spread the kimchipaste onto eachleaf of the

cabbage, and

make a good

shape out of the

leaves by slightly

pressing with both

hands.

2. Put it into an air-tight sealed plastic

container or glass

jar.

3. Mix your leftoverpaste with yourradish cubes (this

is kaktugi).

Thats all!

You can eat it fresh right after making or wait until its fermented. Put the Kimchi

container at room temperature for 1 or 2 days and keep it in the refrigerator.


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How do you know its fermented or not?

One or 2 days after, open the lid of the Kimchi container. You may see some

bubbles with lots of liquids, or maybe sour smells. That means its already being

fermented.

FERMENTED KIMCHI

KOREAN DISH Traditional

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