Answer:
General Tso's Chicken is not Korean food! It's Chinese food, so it's definitely not an "authentic Korean recipe".
Instead of a short time ago giving you one recipe, here are some websites with authentic Korean recipe. They sound approaching what my mom makes for me (I'm Korean), so they're tried and tested:
http://www.xanga.com/koreancooking...
http://www.trifood.com
Not one and only do they have recipe but they have tons of information roughly Korean food and interesting tidbits. Not to mention great, easy to follow recipe.
Hope that helps, apt luck with your cooking~!
General Tso's Chicken
Recipe
4 servings 40 min 20 min prep
Change to: servings US Metric
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
Not the one? See other General Tso's Chicken Recipes
< 60 mins Main Dish
Chinese Main Dish
Chicken Main Dish
In a significant bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too sticky, add some vegetable grease to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut grease in a wok to medium-high warmth (350-400).
Fry the chicken in small batch, just long satisfactory to cook the chicken through.
Remove the chicken to absorbent dissertation and allow to stand (this step can be performed capably in mortgage, along with the sauce mixture, near both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil within the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the warmness until the sauce caramelizes into a glaze (1-2 minutes).
Serve in half a shake.
Serves 4, along with steamed broccoli and rice
try this websites..they have a bunch of korean recipe..
http://www.internationalrecipesonline.co...
http://www.quaypress.com/korea/koreareci...
http://www.asian-recipes.com/
YOON FAMILY KALBI
1 1/2 cups lite soy sauce
1/4 cup white sugar
1/4 cup sesame grease
3 tablespoons vegetable oil
8-10 cloves of fresh garlic, crushed
6 big green onions, chopped roughly
4 pounds Korean-style short ribs *
Combine the soy sauce, sugar, sesame oil and corn grease in a sizeable mixing bowl. Add garlic and green onion and stir together. Put short ribs into large sealable freezer pod (you may need two). Pour marinade into sack and turn bag over several times to ensure adjectives meat pieces are covered. Refrigerate for at least four hours, but preferably overnight. Turn purse at least once surrounded by the middle of the marinating process.
Heat grill to medium-high heat previously adding the meat. Drain excess marinade sour short ribs and grill them until medium, roughly speaking 6-8 minutes. Sprinkle with chopped green onions. Serves 6.
* NOTE ON RIBS: Korean-style short ribs can be found at most Asian market. The cut is called "flanken," a strange word that refers to a strip of beef cut across the bone from the chuck failure of the short ribs. Most short rib recipes phone call for individual bones cut into thick pieces. Kalbi is unusual within that it calls for 3 ribs, cut lengthwise across the bones, so that you close up with a strip of meat give or take a few 8-10 inches long that has 3, 1/2-inch rib bones pool liner the top.
KIMBAB (Rolled Rice With Seaweed)
Ingredients: 4 servings (3 rolls)
3 1/2 cups Kimbap rice
3 sheets roasted seaweed
5 oz (140g) lean beef
1 small cucumber
2 oz (60g) carrot
7 dried mushrooms
2 eggs, beaten
A: Beef Marinade
2 T soy sauce
1 T sesame grease
1 t sugar
1/2 t cooking wine
Crushed garlic, roasted sesame seeds, finely chopped green onion
B:
1 t sugar
1/4 t brackish
Salad oil, saline and pepper
How To Make Kimbap Rice
3 1/2 cups cooked rice
Vinegar Mixture (3 T vinegar 1 T sugar 1 t salt) (SEE NOTE ABOVE ABOUT SESAME SEED OIL)
Directions: Put cooked rice into mixing tub and sprinkle vinegar mixture generously over rice. With a ample wooden spoon, mix with a slicing motion. While you mix, hold a helper,(electric fan). This is not to cool kimbap rice, but to puff the extra soft away.
Procedures
1. Cut beef into strips.
2. Combine A; add beef to marinate.
3. Halve cucumber lengthwise, afterwards but into thin diagonal slices. Sprinkle near salt, consent to stand until soft; squeeze out water.
4. Cut carrot into 2 surrounded by (5cm) long strips.
5. Soak dried mushrooms in lukewarm wet until soft. Discard stems and slice thinly.
6. Heat salad grease in a skillet and cook beef over giant heat; set aside. Likewise stir-fry respectively ingredient lightly and season next to salt and pepper .
7. Mix egg and B in good health. Pour over lightly greased square omelet p an lightly.
8. When half-set, roll from far aside tightly. When golden brown, remove from heat.
9. Cut lengthwise contained by three.
10. Lay seaweed over bamboo mat. Spoon over 1/3 amount (1 1/6 cups) evenly. Wet your fingers near vinegared water and press considerately.
11. Leave 1/2 in (1.5 cm) on your side, 1 within (2.5 cm) on far side uncovered.
12. Arrange beef, cucumber, mushrooms, carrot and egg omelet in contrasting colors slightly below center.
13. Holding edges of filling, roll in one motion so the uncovered seaweed gather round each other.
14. Roll up and shape. Press ends.
15. Cut respectively roll into 8. Wipe the knife near wet cloth after respectively slice. Arrange on a plate cut side up.
My WAY FOR FRIED RICE (not every Korean eats it this way)
Ingredients:
-half a stick of butter or extra virgin olive oil-- plenty to coat bottom of frying pan
-about 4-5 cups of rice
-1 can of spam
-1 suitable sized carrot diced
-1 onion (white) diced
- about 1 1/2- 2 flawless sized potatoes diced
- soy sauce to taste
- toasted seasame seed (optional)
- one egg (optional) per person
- ketchup (optional)
**serves roughly 2-4 depending on how much each individual eats, so increase or lower each ingredient. You can do doesn`t matter what you want to this recipe. :D
Directions:
--Use any type of pan prefferably a open one, or wide one.
Start by tally the oil within a pre-heated (med-high) pan beside all the vegetables (onions, carrot, potatos) and cook thourghly. Put heat to med-low and consequently add the spam contained by and stir for a few minutes until heated through. Next add contained by the rice and soy sauce (to taste) and (seasme seed) and mix thourghly. If you want, fry up and egg and put it on top of your finished product next to some ketchup spreaded on top.
beef and vegetable casserole (Soegogi Yachae Jeongol)
It is a deeply nutritious food, mixed with beef and remnants of vegetables. It can be a severely easy food to kind when there is like mad of left over vegetables or when it is too much to kind various side-dishes. It can be also special if made next to soy bean paste and chili bond instead of soy sauce. Dropwort, which is a part of the makeshift ingredients, can have abundantly of insects so it must be handled properly. It is best to soak it within water and consequently wash it thoroughly several times.
Basic Ingredients
600g brisket, 20 sesame leaves, 100g dropworts, 5 stems of crown daisy, 2 1/2 roots of green onion, 1/4 onion, 5 garlic, for a moment bit of perilla seeds, brackish, pepper powder
sauce
1 tablespoon of soy bean paste, 2 tablespoons of chili mash, 2 tablespoons of chili powder, 2 tablespoons of cooking wine, 2 tablespoons of perilla seeds, 1 tablespoon of soy sauce, 2 tablespoons of ground garlic, 1 teaspoon of ground ginger, pepper powder
Recipe
Put the brisket into the cold hose to soak out the blood. Boil with onion, garlic and green onion for over an hour.
Rip the brisket sparingly with hand.
Sort the dropwort and wash. Cut them contained by reasonable length. Soak them in saline water. Wash again after to product sure there is no dirt or insects moved out.
Trim the crown daisy and leeks. Wash them in running dampen. Then cut in suitable size. Cut sticky green onions vertically and cut in length similar to other vegetables. Wash the sesame leaves and cut in roomy sizes.
Mix soy bean paste, chili join, chili powder, ground garlic, ground ginger, soy sauce for soup, pepper powder, cooking wine, perilla seed powder to receive the casserole sauce.
Arrange the various vegetable other around the casserole pan. Put the brisket on top, next sprinkle the sauce and perilla seeds.
Pour contained by boiling beef stock over and once it boils again, add brackish and pepper.
Cooking Point
Boil the brisket for over an hour. if you can poke the meat easily next to a chopstick, it means it have been cooked merely right.
It is important to soak the dropwort contained by salted water and later wash several times to spawn sure all dirt and insects enjoy come out.
Shredded Carrot salad
2 lbs carrot
1 teasp of sugar
1/2 cup of olive oil ( or any vegetable oil)
1/2 teasp brackish
1/2 teasp Cayenne pepper ( or any other hot powdered red pepper)
2-3 garlic cloves
1 medium onion
1 tbl sp of vinegar
1/3 teasp of cotomili ( ground Coriander=cilantro seeds)
cilantro
Shred the carrot, put some salt, consent to the carrots sit for an hour or so.
Heat the grease, add red pepper. Turn past its sell-by date immediately
Add grease, minced garlic, chopped onion, sugar, cotomili and vinegar to the carrot, stir well, embellish with some chopped cilantro and relish.
This salad can also be made as yu-khe:
1/2 beef filet, shredded
1 cup vinegar
soak the beef in vinegar ( it have to be the strong kind, not the 5% one) for an hour - or until you see that the meat is brown, cloudy colour.
Add the meat to the salad.
Enjoy.
This is authentic Korean Russian recipe: I am Korean and my family have lived in Russia for 100 years presently ( as well as partly a million of other Koreans), but we still cook Korean food, though it is a little different from what they cook contained by Korea. But if you ask me, for me this is authentic Korean.
More Questions & Answers...