Korean - Seoul Food
If you love GARLIC, you'll love Korean Food
Recipe By :
Chris Koch
Serving Size :
6
Categories : C
-- Asian Soup/stock
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
8 C Chicken
Broth
2 Tbsps Garlic
-- minced
2 Tbsps Grated
Ginger Root
1/2 C Long
Grain Rice
1 Tbsp Soy
Sauce
1 Tsp Sesame
Oil
1 Tsp Sambal
Olek -- or other hot chili paste
1 C Cooked
Chicken -- shredded
2 Ea Scallion
-- sliced thinly
1 Tbsp Toasted
Sesame Seeds
Place the
broth, garlic and ginger in a soup pot and bring to boil.
Add the rice,
reduce to a simmer and cook until rice is tender about 12-15
minutes.
Stir in soy
sauce, sesame oil and chili paste.
Add the
chicken and heat through
ladle into
bowls and garnish with scallions and sesame seeds
Description:
"Korean
chicken soup"
Chicken Broth
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Ea Chicken,
Whole -- 3-4 pound
1 Med Yellow
Onion -- peel and quarter
2 Ea Carrots
-- large chunks
1 Ea Leek --
chopped
2 Stalk Celery
3 Qts Water
1 Tsp Dried
Thyme
1 Tsp Dried
Parsley
1 E Bay Leaf
5 Ea
Peppercorns
Combine the
chicken, vegetables, herbs, and peppercorns in a large stockpot.
Pour in enough water to just cover the chicken completely. Heat the
water to just under a boil over medium-high heat. Reduce the heat to
a very low simmer, so that 1 or 2 bubbles break the surface of the
broth about once a minute. Skim any fat and scum from the surface
with a ladle, large spoon, or skimmer. (To prevent losing a lot of
stock when skimming, put the skimmed liquid into a degreasing cup,
and return any useable broth back to the pot.) Cook for about 1 hour
or until the chicken is cooked through but not dry.
Remove the
chicken from the pot, but continue to simmer the broth. Cool the
chicken for about 10 minutes. Cut the chicken meat from the bone,
and reserve for a chicken salad, soup, or other recipe. Return the
bones to the pot and cook for 1 hour.
Strain into a
non-reactive container, like another pot, a large bowl, or plastic
quart or pint containers. Fill the sink with a mixture of ice and
cold water so it comes about halfway up the sides of the container.
Nestle the broth in the ice bath. (Stirring the broth speeds up the
cooling process.) Cover and refrigerate or freeze the broth for
future use. Broth can be stored in the refrigerator for up to 5
days.
Recipe By :
Chris Koch
Serving Size :
4
Categories :
Beverage C -- Asian
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 C Water
1/4 C Toasted
Bo Ri -- barley
Place in pot ,
bring to boil, remove and let steep for 10 minutes
Serve hot or
chilled
Description:
"barley Tea"
Recipe By :
Chris Koch
Serving Size :
3
Categories : C
-- Asian Entree, Beef
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Lb Beef --
sliced thin across grain
2 Tbsps Soy
Sauce
1 Tbsp Sugar
1 Tbsp Sesame
Oil
1/4 Tsp Salt
1/8 Tsp Fresh
Ground Black Pepper
4 Ea Scallions
-- slice in 1" pieces
3 Clove Garlic
-- crushed
1 Tsp Grated
Ginger Root
1 Tbsp Soju --
sub sake or dry sherry
1 Tbsp Crushed
Red Pepper
1 Tbsp Peanut
Oil
2 Tbsps
Toasted Sesame Seeds -- for garnish
Yangnyum
Kanjang
In a large
resealable plastic bag, combine all the ingredients except the
sesame seeds. Seal the bag and turn to coat the meat well. Let sit
at room temperature for at least 30 minutes
This is
traditionally done on a table top grill but any stove top grill type
pan or in a pinch, a skillet can be used.
Heat the grill
pan to very hot. The meat will cook very quickly. Cover the surface
of the pan with a single layer of meat, turn after 1 or 2 minutes
and cook for 1 minute or so more
Yangnyum
Kanjang
Recipe By :
Chris Koch
Serving Size :
6
Categories : C
-- Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 C Soy
Sauce
2 Tbsps Water
1 Tbsp Soju --
sub ske or Chinese rice wine
1 Ea Scallion
-- minced
1 Clove Garlic
-- minced
1 1/2 Tsps
Sambal Olek
1 1/2 Tsps
Toasted Sesame Seeds -- ground
Combine all
the ingredients.
Description:
"Korean
dipping sauce for Bulgogi"
Recipe By :
Chris Koch
Serving Size :
4
Categories : C
-- Asian Salads
Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 Ea Dried
Black Mushrooms -- aka woodear
2 Ozs
Cellophane Noodles
3 Ozs Fresh
Spinach
1 Ea Carrot --
julienned
1 Sm Zucchini
-- julienned
3 Ea Shiitake
Mushroom -- stem remove, slice thin strips
2 Leaves
Chinese Cabbage -- stem removed, slice thin
4 Ea Scallions
-- sliced thin on diagonal
4 Tbsps
Vegetable Oil
1 Tbsp Sesame
Oil
3 Clove Garlic
-- minced or pressed
1 Tbsp Soy
Sauce
1 Tsp Sugar
1/2 Tsp Salt
Bring a couple
quarts of water to a boil. You will need enough water to cover the
noodles, the mushrooms and to blanch the spinach
Place the
dried noodles in a heat-proof bowl and the dried mushrooms in
another.
Cover each
with boiling water leaving enough water in the pot to blanch the
spinach. Let the mushrooms to soak for 20-30 minutes until tender.
Let the noodles soak for 3 to 5 minutes until tender. Drain and
cover with cold water to stop the cooking process.
Add the
spinach to the boiling water and remove from the heat. After 2
minute drain and place in bowl of cold water. Squeeze out excess
moisture from the spinach and chop.
When the dried
mushrooms are tender, drain and slice into very thin strips. Cut the
noodles into 4" pieces.
In a large
mixing bowl, combine the mushrooms, vegetables and noodles. I a
small bowl, whisk together the vegetable oil, sesame oil, garlic,
soy sauce, sugar and salt. Pour over vegetable and noodles and fold
to combine.
Description:
"cellophane
noodle side dish"
Recipe By :
Chris Koch
Serving Size :
4
Categories : C
-- Asian Starch
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
8 Ozs Tube
Shape Rice Cake
1 Sm Yellow
Onion -- rough chop
1/4 Lb Chinese
Cabbage -- shredded
1 Ea Carrot --
julienned
2 Tsps Sambal
Olek
1 Tbsp
Gochoogaroo -- korean chili powder
1 Clove Garlic
-- minced
2 Tsps Sugar
1 Tbsp Soy
Sauce
2 Ea Fish Cake
-- bite size pieces
1 Tbsp Toasted
Sesame Seeds
2 Ea Scallion
-- sliced thinly
Place deok in
pot, cover with water. Bring to boil and cook for about 5 mintues
until soft
Add the onion,
cabbage and carrots and cook for 3 minutes
Add the
sambal, chili powder, garlic, sugar, soy and stir to combine
Stir in the
fish cake and heat through
Garnish with
sesame seeds and scallion
Description:
"Korean Rice
cake in hot sauce"
Recipe By :
Chris Koch
Serving Size :
4
Categories : C
-- Asian Salads
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 Ozs Zucchini
1/4 C Water
1 Tsp Sesame
Oil
1 Clove Garlic
-- minced
1/2 Tsp Sugar
1/4 Tsp Salt
1 Tsp Soy
Sauce
1/4 Tsp
Toasted Sesame Seeds
Remove the
ends from the squash, quarter lengthwise and slice in 1/4" slices
In a saucepan,
add all the ingredients except sesame seeds. Cover with lid and
bring to a boil. Remove from teh heat and let sit for 1 minute.
Transfer to
serving bowl
Description:
"squash salad"
Recipe By :
Chris Koch
Serving Size :
8
Categories : C
-- Asian Salads
Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 Lbs Chinese
Cabbage -- coarsely chopped
1 Tbsp Salt
2 Ea Scallion
-- chopped
2 Clove Garlic
-- minced or pressed
1 Tbsp Sambal
Olek -- chili garlic paste
2 Tsps Grated
Ginger Root
1/2 C Soy
Sauce
1/2 C White
Vinegar
1 Tbsp Sugar
1 Tsp Sesame
Oil
Place the
chopped cabbage in a bowl. Sprinkle with salt and toss to combine.
Let stand at room temperature for 4 hours to allow the cabbage to
wilt and to release liquid.
Drain the
cabbage and add all the other ingredients except sesame oil and toss
to coat. Transfer to a large glass jar or sealable container. Seal
tightly and let rest in cool place (not refrigerator) for at least
24 hours. Place in refrigerator and it will keep for a week.
Drizzle with
sesame oil for serving
Description:
"chili pickled
cabbage"
Recipe By :
Chris Koch
Serving Size :
4
Categories : C
-- Asian Salads
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 C Water
2 Tsps Salt
1/2 Lb Soy
Bean Sprouts
1 Tbsp Soy
Sauce
2 Tbsps Seasme
Oil
1 Tsp Korean
Chili Powder
1 Clove Garlic
-- minced
1 Tbsp Toasted
Sesame Seeds
Place the
water, salt and bean sprouts in a saucepan with a lid. Cover, bring
to boil, remove from heat and leave covered for 5 minutes
Drain and
place in bowl with all the other ingredients, toss to coat
Description:
"Soy bean
sprout salad"
Recipe By :
Chris Koch
Serving Size :
6
Categories : C
-- Asian Salads
Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 Ea Cucumbers
-- peeled and sliced into 1/8" slices
5 Ea Scallions
-- chopped
4 Glove Garlic
-- minced
1 Tsp Sesame
Oil
1/4 C Soy
Sauce
1/4 C Rice
Vinegar
1 Tsp Sambal
Olek
Remove ends
from the cucumbers and slice
In a mixing
bowl, combine the cucumbers garlic and scallions.
In a small
bowl whisk together the oil, soy sauce, vinegar and sambal olek.
Pour over cucumber mix and toss to coat.
Description:
"cucumber
salad"
Recipe By :
Chris Koch
Serving Size :
10
Categories :
Beverage C -- Asian
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
10 Ea Cinnamon
Sticks
6 Slice Fresh
Ginger Root -- about 1/4" thick
10 C Water
10 Ea Gotgam
-- dried persimmon
2 C Sugar
1/4 C Pine Nut
In a large pot
with a lid, bring the cinnamon, ginger, gotgam and water to a boil.
Cover and reduce to simmer for 1 hour
Stir in the
sugar to dissolve. Chill
Serve in small
glasses with 3 pine nuts floating on top
Description:
"cinnamon,
ginger and persimmon punch/tea"
Recipe By :
Chris Koch
Serving Size :
6
Categories : C
-- Asian Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 C Soy
Sauce
2 Tbsps Water
1 Tbsp Soju --
sub ske or Chinese rice wine
1 Ea Scallion
-- minced
1 Clove Garlic
-- minced
1 1/2 Tsps
Sambal Olek
1 1/2 Tsps
Toasted Sesame Seeds -- ground
Combine all
the ingredients.
Description:
"Korean
dipping sauce for Bulgogi"