Recipes

Bul Kogi (Korean Barbecue)

Servings: 4

Ingredients:

5 pound beef short ribs
2 cloves garlic; crushed
¼ cub sesame seed; toastd/crushd
1 cub grn onions; finely chopped
1 teaspoon pepper
1 teaspoon sesame oil
2 cub soy sauce
1 cub sugar
¼ cub oil

Preparation:

Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender. Los Angeles Times - Created by: Wailea Steak House, Hawaii



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Khal Bi (Korean Barbecue Meat)

Servings: 1

Ingredients:

4 pound short ribs
½ cub shoyu
1 tablespoon sugar
1 dash black pepper
2 cloves garlic; finelychopped
1 tablespoon honey
1 cube ginger; (1") finelysliced
2 stalks green onion; finechop
1 teaspoon sesame oil

Preparation:

Slice mean ⅛ inch away from bone, leaving bone attached. Crisscross meat to break fivers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to desired doneness.



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Korean Barbecue - Bulgogi

Servings: 6

Ingredients:

2 pound lean beef tenderloin
½ cub light soy sauce
¼ cub dark soy sauce
½ cub water
3 tablespoon finely chopped green onion
3 teaspoon crushed garlic
2 teaspoon finely minced fresh ginger
½ teaspoon black pepper
1 tablespoon sugar
2 tablespoon white sesame seeds; toasted
and ground
1 tablespoon sesame oil

Preparation:

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompanimen! ts suc h as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat a tabletop broiler (Hibachi or Ghengis Kahn Cooker), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks.



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Korean Barbecued Beef

Servings: 18

Ingredients:

2 tablespoon toasted sesame seed
1/3 cub soy sauce
2 tablespoon sake; (or dry vermouth)
1 tablespoon molasses
1 teaspoon toasted sesame oil
¼ teaspoon pepper
1 ½ pound beef sirloin steak;boneless, in 1"
cubes
skewers; 4 to 6"
toasted white and blacksesame seed
white radish relish

Preparation:

Based on the classic Korean entre made with beef short ribs, this easier-to-eat appetizer features beef sirloin. Blend the 2 tablespoons toasted sesame seed in a covered blender container till ground. Transfer to a small bowl; stir in soy sauce, sake, sesame oil and pepper. Place beef cubes in a heavy plastic bag; add marinade. Seal bag and turn to coat. Chill for 2-4 hours turning bag occasionally. Meanwhile soak wooden skewers in water for 30 minutes. Drain meat, reserving the marinade. Thread two meat cubes onto each skewer. Place skewers on the rack of an unheated broiler pan; broil 3-4" from the heat for 12-14 minutes or till done, turning once and brushing with reserved marinade. Arrange skewers on a serving plate. Sprinkle with toasted white and black sesame seed. Serve with White Radish Relish. Makes 18 servings.



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Korean Ribeye Steak

Servings: 2

Ingredients:

2 rib eye
1 bunch green onion cut in pieces
1 clove garlic or 1 tbs mincedgarlic from jar
1 teaspoon black pepper
⅛ cub red wine vinegar
⅛ cub extra virgin olive oil
⅛ cub sesame oil
1/3 cub soy sauce
2 tablespoon brown sugar
1 pear sliced; (optional)

Preparation:

1. Combine all ingredients except steak.

2. Mix well

3. Add steak to marinade and place in refridgerator overnight.

4. Grill to your liking.

Per serving (excluding unknown items): 322 Calories; 27g Fat (74% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2750mg Sodium

Serving Ideas : Serve with rice


Serving Ideas: Serve with rice

Recipe by: Stu Hopper

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Korean Salad

Servings: 1

Ingredients:

--salad--
1 bag spinach washed
1 can waterchestnuts; cannedthinly
; sliced
2 eggs hard boiled
1 can bean sprouts drained
1 package bacon crisp; crumbleddressing--
¾ cub sugar
¼ cub vinegar; (½)
1 cub oil; (½)
1/3 cub catsup; (½)
2 teaspoon worcesterster
onion to taste
salt to taste

Preparation:

Salad Tear spinach into bite sized pieces. Dressing Blend in Blender untill smooth.



Recipe by: Mary Davis

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Korean Sesame And Ginger Marinade

Servings: 1

Ingredients:

;---for beef, lamb,pork-----
4 large garlic cloves; crushed
2 teaspoon fresh grated ginger root
2 tablespoon sugar
2 tablespoon peanut oil
2 scallions; chopped
½ teaspoon crushed; dried hot red
; pepper
2 tablespoon toasted white sesame seeds
6 tablespoon soy sauce

Preparation:

Combine all ingredients in a bowl. Makes about 1-½ cups.



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Spicy Korean Cucumbers

Servings: 1

Ingredients:

3 cucumbers
5 chopped green onions
4 large clove garlic
sesame oil
¼ cub soy sauce
¼ cub white vinegar
1 teaspoon korean chile powder;(mexican won't do, get
from asian food shop)

Preparation:

Slice ends off the cucumbers and rub against the ends to get the bitterness out. (A white frothy paste will form). Peel cucumbers and slice in about ⅛th inch slices. Add finely chopped garlic and green onions. Add approximately ¼ cup soy sauce and ¼ cup white vinegar with 1 tablespoon sesame oil. Add ¼ teaspoons chile powder at a time and add more for taste. Marinate, chill, and serve. Recipe can be doubled easily.



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