i need helpp does anyone know a unforced korean recipe that i can make that will piece "ok" room temperature
Answers:
Korean Spicy Chicken and Potato (Tak Toritang)
2 1/2 pounds chicken drumettes
2 ample potatoes, cut into large chunks
2 carrot, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
1/4 cup river
1/2 cup soy sauce
2 tablespoons white sugar
3 tablespoons hot pepper paste
In a significant pot over medium steam, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour surrounded by water and soy sauce, and stir contained by sugar and hot pepper paste. Bring to a boil, dull heat to low, and simmer 45 minutes, until chicken juice run clear, vegetables are tender, and liquid have thickened.
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Chap Chee Noodles
1 tablespoon soy sauce
1 tablespoon sesame grease
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon sugar
1/4 teaspoon black pepper
1/3 pound beef top sirloin, gauzily sliced
2 tablespoons vegetable oil
1/2 cup diaphanously sliced carrots
1/2 cup sliced wicker shoots, drained
1/4 pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in heat water
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon brackish
1/4 teaspoon black pepper
In a large bowl, combine 1 tablespoon soy sauce, sesame grease, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir contained by sliced beef, and marinate at room temperature for 15 minutes.
Heat wok or considerable skillet over medium-high heat, after drizzle with grease. Cook beef until evenly brown. Stir in carrot, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon saline, and 1/4 teaspoon pepper. Reduce heat to milieu, and cook until heated through.
SPINACH KOREAN SALAD
1 lb. fresh spinach
1 can water chestnuts or 1 c. chopped celery
1/2 c. bean sprouts
2 complicated boiled eggs
5 strips crumbled cooked bacon
Mix together in a considerable salad bowl. Put Korean Salad Dressing over when ready to serve.
KOREAN SALAD DRESSING:
1 c. salad grease
3/4 c. sugar
1/4 c. vinegar
2 tsp. Worcestershire sauce
3/4 c. catsup
1/4 tsp. salt
1 med. onion, diced
Mix adjectives dressing ingredients together. Refrigerate until ready to serve. Salad dressing is suitable on other greens also.
KOREAN STYLE BROILED BEEF SHORT RIBS
2 lbs. short ribs
4 to 5 tbsp. sugar or honey
3 tbsp. oil
6 tbsp. soy sauce
2 scallions, chopped
2 cloves garlic, minced
Dash of brackish and pepper
1/4 c. rice wine or sherry
Have ribs cut into 2 in square serving pieces. Score both sides of respectively piece deeply next to knife. Cut away excess large. Add sugar and oil to ribs. Mix economically. Let stand.
Marinate 2 to 3 hours. Broil on both sides. Combine remaining ingredients; mix well near ribs. Serve hot.
Bap (Boiled Rice) Recipe
Ingredients: 1 cup rice and 1.3 cup water
DIRECTIONS: ●Wash rice surrounded by cold water for 3-4 times. ●Put within a rice cooker. ●Add water and cook.
Tips: When you donate water,
weigh up rice level by sticking your finger to rice
and pour one and the same amount of water.
Mandoo guk (Korean dumpling soup) Recipe:
Ingredients: 20 dumplings, 4 oz beef, 2 green onions
1/8 tsp soy sauce, 1/8 tsp sesame grease
salt, pepper, 6 cups marine, 1 egg, mixed
1 sheet seasoned gim (dried seaweed, nori), crushed
DIRECTIONS:
●Put a pot on a medium roast stove.
●When the pot gets hot, saute beef next to soy sauce and sesame oil.
●Add marine, bring to a boil.
●Put dumplings in.
●Cook for 3-4 minutes only before dumplings cooked completely.
●Add green onions.
●Season beside salt and pepper.
●Spread egg, don't stir forthwith. Put in a bowl.
●Garnish beside kim.
Wha jeon (Pan fried rice cake with flower) recipe
Ingredients: 2 cups sweet rice flower
4 tablespoons hot hose down
1/2 teaspoon salt
some eatable flower petals (rose, azalea, chrysanthemum...)
sugar, vegetable grease
DIRECTIONS:
●Wash flower petals, pad dry beside paper tower.
●Sprinkle hot hose down over the flower, mix well, knead for 10 minutes.
Make 1 and 1/2 inches within diameter, 1/3 inch thick medallion.
●Heat the container with some grease, cook one side for 2-3 minutes, flip,cook for another 2minutes.
●While the second side is cooking, put some leaves on top.
●Flip again, leave for 20-30 second to cook leaves.
●Serve with some sugar on top.
HAVE A NICE DAY! BYE
BIBIM BAHB (KOREAN DISH)
1 1/2 c. rice
1/2-1 lb. ground beef or top round cut contained by strips
4 tbsp. soy sauce
1 tbsp. salad oil
2 green onions
2 cloves garlic
1 tbsp. toasted crushed sesame seed
Dash of pepper
Salt to taste
1 tsp. sugar
1/2 tsp. monosodium glutamate (MSG)
1-2 c. bean sprouts
1 tbsp. grease for frying
1 c. celery, thin sliced
1 c. cucumber, lean sliced
2 carrots, shredded
1 (4 oz.) can sea chestnuts
Cook rice and set aside. Mix beef, soy sauce, salad oil, green onions, garlic, sesame seed, pepper, sugar and MSG. Fry slowly until meat is done. Add bean sprouts (drained) and cook until heated thoroughly (do not over cook). Remove from heat. Cut celery bony on diagonal. Sprinkle with brackish lightly and tolerate stand 15 minutes. With hands, squeeze wet from celery. Cut cucumbers very scrawny on diagonal. Shred carrots.
In a second fry vessel 2 teaspoons oil and celery for 2 minutes. Remove and put in meat mixture. Add 2 teaspoons oil and repeat the process for the cucumbers and carrot. Slice water chestnuts dilute and add to meat and vegetable mixture. Mix calmly or serve over hot cooked rice. Serves 5-6.
I use this recipe a lot. Try and see.
BARBEQUE MARINADE
FROM KOREAN CUISINE
This recipe is for Beef, Korean B.B.Q. Ribs, Short Ribs, Beef Kabob, and Chicken Meat
MARINADE INGREDIENTS:
2 Tablespoons Soy Sauce
2 Tablespoons Beef Stock
2 Tablespoons Sesame Oil
1 Tablespoon Sugar
2 teaspoons minced Garlic
1 teaspoon black Pepper
METHODS:
For Beef:
1. Cut 1 lb. Rib eye steak into scrawny slices. Prepackaged thin slices of beef is also available within Korean and most Asian markets.
2. Mix beef into Marinade.
3. Pre-heat the barbeque grill, later barbeque the meat until both sides turn slightly brown; serve.
For Short Ribs: *** Add minced kiwi and onion to tenderize.
1. Remove fat and cut along the bone of the short ribs to procure 1 lb meat. Cut meat into 2” wide strips. Then sort an initial crosswise cut half approach through each strip, followed by a second cut adjectives the way through until adjectives are cut into pieces. Mix beef into marinade. Add 1 teaspoon minced kiwi and 2 teaspoons minced onion to tenderize. Barbeque and serve.
For Korean B.B.Q. Ribs:
1. Ribs into Marinade for about 30 minutes.
2. For better bite, tenderize the ribs before Marinade.
3. I close to to Marinate for 1 hour or overnight for better flavor.
For Skewered Beef and Vegetables (Beef Kabob):
Cut 1/2 lb short ribs or sirloin into bite size pieces. Add marinade, mix thoroughly, then mix next to 1/2 lb cut vegetables (shiitake mushrooms, onions, blanched carrots, and asparagus). Assemble beef and vegetables on skewers by alternating beef and vegetables. Barbeque and serve.
For Chicken:
Use 1 lb skinless chicken breast. Cut to bite size. Mix marinade thoroughly and marinate near chicken. Marinate for 1 hour; overnight will give stronger flavor. Barbeque and serve.
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Answers:
Korean Spicy Chicken and Potato (Tak Toritang)
2 1/2 pounds chicken drumettes
2 ample potatoes, cut into large chunks
2 carrot, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
1/4 cup river
1/2 cup soy sauce
2 tablespoons white sugar
3 tablespoons hot pepper paste
In a significant pot over medium steam, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour surrounded by water and soy sauce, and stir contained by sugar and hot pepper paste. Bring to a boil, dull heat to low, and simmer 45 minutes, until chicken juice run clear, vegetables are tender, and liquid have thickened.
----------------- ---------------- ------------
Chap Chee Noodles
1 tablespoon soy sauce
1 tablespoon sesame grease
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon sugar
1/4 teaspoon black pepper
1/3 pound beef top sirloin, gauzily sliced
2 tablespoons vegetable oil
1/2 cup diaphanously sliced carrots
1/2 cup sliced wicker shoots, drained
1/4 pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in heat water
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon brackish
1/4 teaspoon black pepper
In a large bowl, combine 1 tablespoon soy sauce, sesame grease, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir contained by sliced beef, and marinate at room temperature for 15 minutes.
Heat wok or considerable skillet over medium-high heat, after drizzle with grease. Cook beef until evenly brown. Stir in carrot, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon saline, and 1/4 teaspoon pepper. Reduce heat to milieu, and cook until heated through.
SPINACH KOREAN SALAD
1 lb. fresh spinach
1 can water chestnuts or 1 c. chopped celery
1/2 c. bean sprouts
2 complicated boiled eggs
5 strips crumbled cooked bacon
Mix together in a considerable salad bowl. Put Korean Salad Dressing over when ready to serve.
KOREAN SALAD DRESSING:
1 c. salad grease
3/4 c. sugar
1/4 c. vinegar
2 tsp. Worcestershire sauce
3/4 c. catsup
1/4 tsp. salt
1 med. onion, diced
Mix adjectives dressing ingredients together. Refrigerate until ready to serve. Salad dressing is suitable on other greens also.
KOREAN STYLE BROILED BEEF SHORT RIBS
2 lbs. short ribs
4 to 5 tbsp. sugar or honey
3 tbsp. oil
6 tbsp. soy sauce
2 scallions, chopped
2 cloves garlic, minced
Dash of brackish and pepper
1/4 c. rice wine or sherry
Have ribs cut into 2 in square serving pieces. Score both sides of respectively piece deeply next to knife. Cut away excess large. Add sugar and oil to ribs. Mix economically. Let stand.
Marinate 2 to 3 hours. Broil on both sides. Combine remaining ingredients; mix well near ribs. Serve hot.
Bap (Boiled Rice) Recipe
Ingredients: 1 cup rice and 1.3 cup water
DIRECTIONS: ●Wash rice surrounded by cold water for 3-4 times. ●Put within a rice cooker. ●Add water and cook.
Tips: When you donate water,
weigh up rice level by sticking your finger to rice
and pour one and the same amount of water.
Mandoo guk (Korean dumpling soup) Recipe:
Ingredients: 20 dumplings, 4 oz beef, 2 green onions
1/8 tsp soy sauce, 1/8 tsp sesame grease
salt, pepper, 6 cups marine, 1 egg, mixed
1 sheet seasoned gim (dried seaweed, nori), crushed
DIRECTIONS:
●Put a pot on a medium roast stove.
●When the pot gets hot, saute beef next to soy sauce and sesame oil.
●Add marine, bring to a boil.
●Put dumplings in.
●Cook for 3-4 minutes only before dumplings cooked completely.
●Add green onions.
●Season beside salt and pepper.
●Spread egg, don't stir forthwith. Put in a bowl.
●Garnish beside kim.
Wha jeon (Pan fried rice cake with flower) recipe
Ingredients: 2 cups sweet rice flower
4 tablespoons hot hose down
1/2 teaspoon salt
some eatable flower petals (rose, azalea, chrysanthemum...)
sugar, vegetable grease
DIRECTIONS:
●Wash flower petals, pad dry beside paper tower.
●Sprinkle hot hose down over the flower, mix well, knead for 10 minutes.
Make 1 and 1/2 inches within diameter, 1/3 inch thick medallion.
●Heat the container with some grease, cook one side for 2-3 minutes, flip,cook for another 2minutes.
●While the second side is cooking, put some leaves on top.
●Flip again, leave for 20-30 second to cook leaves.
●Serve with some sugar on top.
HAVE A NICE DAY! BYE
BIBIM BAHB (KOREAN DISH)
1 1/2 c. rice
1/2-1 lb. ground beef or top round cut contained by strips
4 tbsp. soy sauce
1 tbsp. salad oil
2 green onions
2 cloves garlic
1 tbsp. toasted crushed sesame seed
Dash of pepper
Salt to taste
1 tsp. sugar
1/2 tsp. monosodium glutamate (MSG)
1-2 c. bean sprouts
1 tbsp. grease for frying
1 c. celery, thin sliced
1 c. cucumber, lean sliced
2 carrots, shredded
1 (4 oz.) can sea chestnuts
Cook rice and set aside. Mix beef, soy sauce, salad oil, green onions, garlic, sesame seed, pepper, sugar and MSG. Fry slowly until meat is done. Add bean sprouts (drained) and cook until heated thoroughly (do not over cook). Remove from heat. Cut celery bony on diagonal. Sprinkle with brackish lightly and tolerate stand 15 minutes. With hands, squeeze wet from celery. Cut cucumbers very scrawny on diagonal. Shred carrots.
In a second fry vessel 2 teaspoons oil and celery for 2 minutes. Remove and put in meat mixture. Add 2 teaspoons oil and repeat the process for the cucumbers and carrot. Slice water chestnuts dilute and add to meat and vegetable mixture. Mix calmly or serve over hot cooked rice. Serves 5-6.
I use this recipe a lot. Try and see.
BARBEQUE MARINADE
FROM KOREAN CUISINE
This recipe is for Beef, Korean B.B.Q. Ribs, Short Ribs, Beef Kabob, and Chicken Meat
MARINADE INGREDIENTS:
2 Tablespoons Soy Sauce
2 Tablespoons Beef Stock
2 Tablespoons Sesame Oil
1 Tablespoon Sugar
2 teaspoons minced Garlic
1 teaspoon black Pepper
METHODS:
For Beef:
1. Cut 1 lb. Rib eye steak into scrawny slices. Prepackaged thin slices of beef is also available within Korean and most Asian markets.
2. Mix beef into Marinade.
3. Pre-heat the barbeque grill, later barbeque the meat until both sides turn slightly brown; serve.
For Short Ribs: *** Add minced kiwi and onion to tenderize.
1. Remove fat and cut along the bone of the short ribs to procure 1 lb meat. Cut meat into 2” wide strips. Then sort an initial crosswise cut half approach through each strip, followed by a second cut adjectives the way through until adjectives are cut into pieces. Mix beef into marinade. Add 1 teaspoon minced kiwi and 2 teaspoons minced onion to tenderize. Barbeque and serve.
For Korean B.B.Q. Ribs:
1. Ribs into Marinade for about 30 minutes.
2. For better bite, tenderize the ribs before Marinade.
3. I close to to Marinate for 1 hour or overnight for better flavor.
For Skewered Beef and Vegetables (Beef Kabob):
Cut 1/2 lb short ribs or sirloin into bite size pieces. Add marinade, mix thoroughly, then mix next to 1/2 lb cut vegetables (shiitake mushrooms, onions, blanched carrots, and asparagus). Assemble beef and vegetables on skewers by alternating beef and vegetables. Barbeque and serve.
For Chicken:
Use 1 lb skinless chicken breast. Cut to bite size. Mix marinade thoroughly and marinate near chicken. Marinate for 1 hour; overnight will give stronger flavor. Barbeque and serve.
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