Korean Food Recipes

Stuffed-Cucumber Pickle Cucumber Cold Soup Zucchini Salad Bellflower Root Salad Cabbage Salad (Instant Kimchi) Stir-Fried Lotus Root Stir-Fried Small Octopus Korean Barbecued Beef (Pul-kogi) Beef Meatball Starch Noodle with Vegetables & Beef Ginseng Chicken Soup Green Onion Pancake with Seafood Beef Vegetables Casserole Tofu Ball Fry Sweet Rice Nectar (Shikhye) Mung Bean Pancake (Pindaettok) Beef Bone Soup (Sollongt'ang) Radish Root Kimchi (Kkakdugi) ................................................................................... Koreans usually have rice (pab), soup (kuk), spicy pickled vegetables (kimchi), and other side dishes (panchan) for almost every meal with a spoon and chopsticks using. 18 popular Korean recipes are offered here with concise and easy-to-follow methods. The popular Korean dishes are usually very low in calories, being made of various vegetables. These also have unique aromas and tastes for seasonings including garlic, red pepper, green onion, soy sauce, fermented soybean paste (toenjang), ginger, and sesame oil. You will have a chance to taste another Korea if you prepare Korean food yourself ! Korean Food - Recipe List http://www.ware4u.com/food/foodindex.htm (1 of 2) [12/25/2002 11:40:17 PM] Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Food - Recipe List http://www.ware4u.com/food/foodindex.htm (2 of 2) [12/25/2002 11:40:17 PM] Stuffed-Cucumber Pickle - Oi Sobaki Cooking Time : 40 mins Total Calories : 30 kcal Serving Size : 4 Cucumber : 10 (6 oz each) Leek : 2 oz Hot pepper powder : 1/2 cup Green onion : 1 stalk Garlic : 4 cloves Ginger : 1 piece Salted baby shrimps, chopped : 1 tb (available in Korean stores, optional) Salt 1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cut about 1.5 inches deep in each piece. 2. Dissolve 4 tablespoonfuls of salt in 4 cups of water. Soak the cucumbers for about 30 minutes in the salted water. Squeeze them with gauze or paper towel to drain water thoroughly. 3. Wash and cut the leeks 1 inch long. 4. Crush garlic. Chop green onion, ginger, and salted baby shrimps. 5. Put the hot pepper powder, leeks, green onion, garlic, ginger, salted baby shrimps, and salt in a large bowl. Mix them well by hand, using rubber gloves. 6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. Put the remaining stuffing on the them. 7. Keep in a cool place for one day, then serve. Korean Recipe List - Stuffed-Cucumber Pickle http://www.ware4u.com/food/food01.htm (1 of 2) [12/25/2002 11:40:26 PM] Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Stuffed-Cucumber Pickle http://www.ware4u.com/food/food01.htm (2 of 2) [12/25/2002 11:40:26 PM] Zucchini Salad - Hobak Namul Cooking Time : 20 mins Total Calories : 240 kcal Serving Size : 4 Zucchini : 1 (12 oz) Green onion : 1 stalk Red pepper : 1/2 piece Garlic : 2 cloves Sesame oil : 1 tb Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt 1. Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick. 2. Dip the sliced zucchinis in salt water for about 5 minutes and drain them well. 3. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces. 4. Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic. 5. When well done, remove them from heat. Add the red pepper and remaining sauce, then mix them well by hand. Transfer it to a serving plate. Korean Recipe List - Zucchini Salad http://www.ware4u.com/food/food03.htm (1 of 2) [12/25/2002 11:40:43 PM] Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Zucchini Salad http://www.ware4u.com/food/food03.htm (2 of 2) [12/25/2002 11:40:43 PM] Cabbage Salad (Instant Kimchi) - Baechu Gotchori Cooking Time : 50 mins Total Calories : 650 kcal Serving Size : 4 Together with boiled rice, kimchi represents one of the basic dishes for Koreans. Kimchi is a kind of highly nutritious fermented food with unique flavor and taste. Kimchi features a mixture of vegetables, salted sauce, hot pepper and garlic well treated to create unique flavors. It varies according to individual liking and regional tradition. The following is the recipe for an instant cabbage kimchi. Celery cabbage : 1 lb (450 g) Salt : 5 tbs Green onion, chopped : 2 tbs Garlic, chopped : 1 tb Ginger, chopped : 1/2 tb Hot pepper powder : 1/4 cup Soy sauce : 1 tb Sugar : 2 tbs Salted baby shrimps, chopped : 1 tb (available in Korean stores) Sesame seed, roasted : 1 ts Sesame oil : 1/2 ts 1. Take off the cabbage leaves one by one and wash them thoroughly. Sprinkle salt evenly and set aside 30 minutes. 2. Chop the salted baby shrimps, green onion, garlic, and ginger finely. 3. Wash the salted cabbage leaves and drain them well. Tear them lengthwise in proper size by hands. 4. Put all seasonings in a bowl. Mix them well by hand, using rubber gloves. Add the torn leaves and mix them well together. Transfer it to a serving bowl. Korean Recipe List - Cabbage Salad http://www.ware4u.com/food/food05.htm (1 of 2) [12/25/2002 11:40:50 PM] Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Cabbage Salad http://www.ware4u.com/food/food05.htm (2 of 2) [12/25/2002 11:40:50 PM] Stir-Fried Small Octopus - Nakji Pokkum Cooking Time : 25 mins Total Calories : 450 kcal Serving Size : 4 Small octopus (about 8 oz) : 2 Onion : 1 stalk Green onion : 5 stalks Green pepper : 2 Red pepper : 2 Hot pepper powder : 1/2 tb Hot pepper soypaste (kochu-jang) : 2 tbs (available in Korean stores) Soy sauce : 1 tb Sesame oil : 1/2 tb Sugar : 1 ts Ginger juice : 1/2 ts Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt Korean Recipe List - Stir-Fried Small Octopus http://www.ware4u.com/food/food07.htm (1 of 2) [12/25/2002 11:40:59 PM] 1. Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the octopuses with salt and rinse them under flowing cold water. Cut them 2 inches long by 1/2 inch wide. Boil them slightly. 2. Cut onion, green onions, and peppers into 2 inch strips. 3. Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger juice, and salt in a bowl. Add the boiled octopuses, then mix them well. 4. Heat the salad oil in a skillet, stir-fry the vegetables until almost done. Put the mixture in the pan and stir-fry it quickly again. 5. When serving, sprinkle roasted sesame seeds. Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Stir-Fried Small Octopus http://www.ware4u.com/food/food07.htm (2 of 2) [12/25/2002 11:40:59 PM] Beef Meatball - Soikogi Wanja Cooking Time : 25 mins Total Calories : 350 kcal Serving Size : 4 Beef : 1/2 lb Firm tofu : 1/2 block (about 10 oz) Flour : 1/2 cup Garlic : 4 cloves Green onion : 2 stalks Sesame oil : 1 ts Soy sauce : 1 tb Vinegar : 1 ts Salad oil Pepper Salt Egg, beaten : 5 Korean Recipe List - Beef Meatball http://www.ware4u.com/food/food09.htm (1 of 2) [12/25/2002 11:41:08 PM] 1. Squeeze the firm tofu with paper towel or gauze. Mash it finely. 2. Grin the beef. Chop the garlic and the green onion finely. 3. Put the beef, tofu, garlic, green onion, sesame oil, pepper, and salt in a large bowl; mix them well by hand. 4. Shape the mixture into 1 1/3 inch round patties. 5. Heat the salad oil in a skillet. Dredge the patties in the flour, dip them in the beaten eggs, and fry them until browned on both sides. 6. When they are warm, serve them with a seasoning dip - the mixture of 1 tablespoon soy sauce and 1 teaspoon vinegar. Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Beef Meatball http://www.ware4u.com/food/food09.htm (2 of 2) [12/25/2002 11:41:08 PM] Ginseng Chicken Soup - Samgye-tang Cooking Time : 3 hrs Total Calories : 1,668 kcal Serving Size : 2 Whole chicken (about 1 pound (450 g), cleaned) : 2 Glutinous rice : 1/2 cup (about 100 g) Jujube (Korean Date), dried : 4 Fresh ginseng (about 5 inches long) : 2 Chestnut : 2 Ginkgo nut : 2 Garlic : 4 cloves Pepper Salt Korean Recipe List - Ginseng Chicken Soup http://www.ware4u.com/food/food11.htm (1 of 2) [12/25/2002 11:41:17 PM] 1. Wash the rice thoroughly and drain it. 2. Stuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves. 3. Cross and bind the chickens legs with thread to keep the stuffing in. 4. Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours. 5. Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper in a small bowl as a seasoning dip. Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Ginseng Chicken Soup http://www.ware4u.com/food/food11.htm (2 of 2) [12/25/2002 11:41:17 PM] Beef Vegetables Casserole - Soikogi Cheonkol Cooking Time : 25 mins Total Calories : 450 kcal Serving Size : 4 Beef (sirloin, lean) : 7 oz (200 g) Oriental mushroom (Pyogo mushroom) : 5 pieces Radish : 1/3 piece Onion : 1 piece Carrot : 1/2 piece Dropwort : 3 1/2 oz (100 g) Green-bean sprouts : 3 1/2 oz (100 g) (available in Korean stores, optional) Small green onion : 3 1/2 oz (100 g) Egg : 1 Water : 3 cups Green onion : 2 stalks Garlic : 6 cloves Soy sauce : 4 tbs Sesame oil : 2 tbs Sesame seed, roasted : 1 tb Pepper Salt Korean Recipe List - Beef Vegetables Casserole http://www.ware4u.com/food/food13.htm (1 of 2) [12/25/2002 11:41:53 PM] 1. Slice beef and mushrooms in thin strips. 2. Slice radish, onion, and carrot in 2 inches strips. Boil radish and carrot slightly in thin salt water. 3. Cut small green onions into 2 inches long. 4. Remove the head and root of green-bean sprouts. Boil only their stems slightly in water, then cut them into 2 inches long. 5. Remove the leaves of dropworts. Boil only their stems slightly in thin salted water. Drain well and cut them into 2 inches long. 6. Chop green onion and garlic. Put green onion, garlic, soy sauce, sesame oil, salt, and pepper in a bowl. Mix them well to make seasonings. 7. Spice the beef and the vegetables each with the seasonings. 8. Put the beef and the vegetables by colors in a pan. Add water and boil. When they are almost done, break and put an egg in the center of the pan. Boil them again until well done. Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Beef Vegetables Casserole http://www.ware4u.com/food/food13.htm (2 of 2) [12/25/2002 11:41:53 PM] Sweet Rice Nectar - Shikhye Cooking Time : 7 hrs Total Calories : 1,900 kcal Serving Size : 15 Korean tradition dictates that shikhye, a slightly fermented rice nectar should be drunk during the winter. But nowadays it can be found all the year round. The key to its flavor is a good quality barley malt which gives it much sweetness. Barley malt, dried and pounded barley germ (yotkirum) : 14 oz (400 g, available in Korean stores) Rice : 1 3/4 lbs (800 g) Sugar and ginger to taste Pine nuts Water 1. Put the malt in a big bowl with 4 liters of water and scrub with the hands to make enough powder for about 5 minutes. 2. Sieve and discard the remnant and keep still the water for about 30 minutes until clean water is produced. 3. Hard-boil the rice. Pour the clean water above mentioned onto the hard-boiled rice fully; ferment for about 5~6 hours until 3~5 grains of the rice float to the top of the water in an electric rice cooker(of 'warm' button). 4. Put together the fermented and the clean water left over into a big kettle or pot and add sugar and ginger to taste; boil for 15~20 minutes. 5. Serve cold shikhye with some of the cooked rice grains and pine nuts floating in it. Korean Recipe List - Sweet Rice Nectar http://www.ware4u.com/food/food15.htm (1 of 2) [12/25/2002 11:42:13 PM] Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Sweet Rice Nectar http://www.ware4u.com/food/food15.htm (2 of 2) [12/25/2002 11:42:13 PM] Beef Bone Soup - Sollongt'ang Cooking Time : 30 mins Total Calories : 620 kcal Serving Size : 4 One of the four legbones of a beef : 1 piece Beef bones(miscellaneous) : 11 oz Meat on the kneebone of a beef : 1 piece Brisket of beef : 1 1/3 lbs Green onion : 2 stalks Garlic : 6 cloves Korean noodles : 7 oz Salt Pepper Water Korean Recipe List - Beef Bone Soup http://www.ware4u.com/food/food17.htm (1 of 2) [12/25/2002 11:42:23 PM] 1. Soak one of the four legbones of a beef and miscellaneous beef bones cut into pieces in cold water for about 2 hours to remove blood. Replace the water 2 or 3 times. 2. Trim and wash the meat on the kneebone and the brisket of beef. 3. Put the bones in a big kettle. Add enough water and boil. When the water becomes a little black and bubbles form, pour out the boiled water. Then boil again after pouring 20 cups of water. 4. Put the meat, green onion(1 stalk) and garlic in the boiling water. Keep boiling them with the lid of the kettle off. Then simmer them over low heat until well done. 5. Slice the well done meat. 6. Put the noodles in the boiling water until they become soft. Rinse them with cold water and drain them thoroughly. 7. For serving put the noodles in the boiling broth to warm and transfer to Korean earthenware bowls. Put the sliced meat and the minced green onion on them and pour the broth. Serve the salt and the pepper together for seasoning. This dish goes well with the dish which is mentioned behind. Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Beef Bone Soup http://www.ware4u.com/food/food17.htm (2 of 2) [12/25/2002 11:42:23 PM] Cucumber Cold Soup - Oi Naeng-kuk Cooking Time : 10 mins Total Calories : 32 kcal Serving Size : 4 Cucumber : 2 Green onion : 1/2 stalk Garlic : 1 clove Soy sauce : 2 tbs Vinegar : 3 tbs Sugar : 1tb Sesame seed, roasted : 1/2 ts Hot pepper powder : 1 ts Salt 1. Wash the cucumbers scrubbing with salt. Cut them in thin strips, or slice them 1/10 inch thick. 2. Crush the garlic and chop the green onion. 3. Put the cucumbers, green onion, garlic, hot pepper powder, and 1 tablespoonful of vinegar in a bowl. Mix them well by hand. 4. Combine the remaining vinegar, sugar, and soy sauce with 4 cups of cooled water. 5. For serving, pour the cooled soup on the mixture in the bowl, then sprinkle the roasted sesame seeds. Transfer it to individual bowls. Korean Recipe List - Cucumber Cold Soup http://www.ware4u.com/food/food02.htm (1 of 2) [12/25/2002 11:42:43 PM] Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Cucumber Cold Soup http://www.ware4u.com/food/food02.htm (2 of 2) [12/25/2002 11:42:43 PM] Bellflower Root Salad - Doraji Muchim Cooking Time : 25 mins Total Calories : 600 kcal Serving Size : 4 Bellflower root : 7 oz (200 g) Sugar : 2 ts Green onion : 1 stalk Garlic : 2 cloves Hot pepper powder : 1 tb Sesame seed, roasted : 1 ts Vinegar : 2 ts Salt 1. Wash and peel the bellflower roots. Cut them into strips. Scrub them with salt to remove their bitter taste. 2. Rinse them in cold water, then squeeze them with gauze or paper towel to drain water thoroughly. 3. Crush the garlic and chop the green onion. 4. Put the roots and the hot pepper powder in a bowl. Mix them well by hand until the roots are dyed red. 5. Mix again and season it with remaining ingredients. Transfer it to a serving plate. Korean Recipe List - Bellflower Root Salad http://www.ware4u.com/food/food04.htm (1 of 2) [12/25/2002 11:42:53 PM] Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Bellflower Root Salad http://www.ware4u.com/food/food04.htm (2 of 2) [12/25/2002 11:42:53 PM] Stir-Fried Lotus Root - Yonkun Jorim Cooking Time : 20 mins Total Calories : 80 kcal Serving Size : 4 Lotus root : 7 oz (200 g) Soy sauce : 4 tbs Salad oil : 2 tbs Sugar : 2 tbs Sesame seed, roasted : 1 ts 1. Wash and peel the lotus roots, then slice them about 1/4 inch thick. 2. Heat the salad oil in a fry pan. Cook the lotus roots over medium heat. 3. Mix soy sauce with sugar well. When lotus roots are almost done, add the mixed sauce. 4. Cover the lid of the pan. Boil the lotus roots down over low heat until they become glossy and the mixed sauce dwindles away into almost nothing. 5. Transfer it to a serving plate. Sprinkle roasted sesame seeds. Copyright(c)2000, All Rights Reserved by WARE4U.COM 104-1505 Hanjin town, 478 Gaebong 3-dong, Kuro-gu, Seoul, Korea(KR) email to : webmaster@ware4u.com Korean Recipe List - Stir-Fried Lotus Root http://www.ware4u.com/food/food06.htm [12/25/2002 11:43:09 PM] Korean Barbecued Beef (Pul-kogi) Cooking Time : 20 mins Total Calories : 950 kcal Serving Size : 3 Pul-kogi means meat cooked by fire, and like Kimchi, Pul-kogi has a long history and represents Korean cuisine. The meat for Pul-kogi is carefully selected to contain fat least, and they are cooked with fresh charcoal. Pul-kogi is best cooked with charcoal because charcoal keeps its temperature stable and its heat can penetrate the deep inside of meat to preserve the warmth longer. Also, it is important to massage the meat with the edge of knife, such that the meat becomes soft and the sauce can easily smear into the layers of meat. Beef meat itself is, in fact, very tough; therefore, pears are often added to the sauce as their enzymes can break proteins and fats. Hence, the meat becomes softer. Then, the mea