Korean Cucumber Kimchi

You can also use Jalapenos, Korean chili and Carrots with the leftover stuffing. It will turn out really great.

Ingredients

• 5 cucumbers, peeled and cut into 1/2 x 1 1/2 inch sticks
• ½ cup of sea salt
• ½ cup of white sugar
• ½ cup of white vinegar
• 1 cup of water
• 2 tbsp of chili bean sauce
• 1 tbsp of hot chili oil
• 2 fresh hot red chili peppers, sliced
• 1 small onion, sliced
• 5 cloves garlic, sliced and crushed

Directions:

Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften

Drain, and rinse with fresh water

While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil

Reduce heat, and stir in the chili bean sauce and hot chili oil

Mix the cucumbers with sliced chilies, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables

Cover and refrigerate for 4 hours to blend the flavors

Serve chilled

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Korean Cucumber Salad

This Asian-inspired cucumber salad is an easy way to use up fresh cucumbers, and makes a delightful summertime side.

Ingredients

• 1/4 cup of white vinegar
• 1/4 tsp of black pepper
• 1/2 tsp of red pepper flakes
• 1 tsp of vegetable oil
• 2 tbsp of sesame seeds
• 1 cucumber, thinly sliced
• 1/2 green onion, sliced
• 1/2 carrot, julienned

Directions:

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes

Heat oil in a saucepan over medium-high heat

Stir in sesame seeds, and reduce heat to medium

Cook until seeds are brown, about 5 minutes

Remove seeds with a slotted spoon, and stir into vinegar mixture

Mix in cucumber, green onions, and carrot

Cover, and refrigerate at least 5 minutes

Best serve with rice

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Korean Egg Roll Triangles

It’s called Yaki-mon-do in Korean. They are similar to Chinese egg rolls, fun to eat and easy to make. Your friends will love them. They are great for parties.

Ingredients

• 1/2 package dry thin Asian rice noodles (Rice Vermicelli)
• 1/2 medium head cabbage, cored and shredded
• 1 package firm tofu
• 2 small zucchini, shredded
• 4 green onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp of ground black pepper
• 2 tbsp of Asian sesame oil
• 2 eggs, slightly beaten
• 2 tsp of salt
• 1 package round wonton wrappers
• 1/2 cup of vegetable oil

Directions:

Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally

Rinse with cold water, and drain in a colander set in the sink

Chop the noodles up into small pieces, and set aside

Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out

Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks

Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper

Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape

Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.

Heat the vegetable oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side

Serve immediately and with ketchup or preferred sauce

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Saenggang Cha (Korean Ginger Tea)

Refreshing on a hot summer day or soothing on a cold winter one, this sweet ginger tea is full of nutrients and vitamins. Wonderful chilled, this tea has also been used for centuries as a natural cold remedy.

Ingredients

• fresh ginger, 80 g
• cinnamon, pieces- 20 g
• water, 8 cups
• 4 -5 pine nuts
• 1 tsp honey

Directions:

Clean the ginger well

Rinse the cinnamon in cold water.

Thin slice the ginger.

Put the ginger, cinnamon, and water into a pot.

Boil it on medium (or low) heat for about 25-30 minutes.

Sieve the ginger and cinnamon.

Serve it in a tea cup.

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Korean Greens

You don’t cook them for too long, so they retain most of their nutrients, too.

Ingredients

• 2 lbs fresh spinach, stemmed and coarsely chopped
• 3 tbsp of vegetable oil
• 1 tbsp of sesame seed, toasted
• ♥♦♥♦ The sauce: 2 tbsp of dark sesame oil
• 3 tbsp of vinegar
• 3 tbsp of soy sauce

Directions:

Stir the sauce ingredients together

Heat the vegetable oil in a large skillet or wok

Add the greens and stir fry until tender

Pour off the excess liquid

Toss the greens with the sauce, sprinkle with sesame seeds, and serve

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Korean Grilled Chicken

A popular version of Korean BBQ chicken is to make it as a spicy stir-fry dish also known as dak galbi with lots of vegetables and a spicy marinade.

Ingredients

• 1/4 cup sesame seed
• 1/4 cup corn oil
• 1/4 cup soy sauce
• 1/4 cup dark corn syrup
• 1/2 cup onion (sliced)
• 1 garlic clove (crushed)
• 1/4 tsp pepper
• 1/4 tsp ground ginger
• 1 tsp cayenne pepper
• 3 lbs chicken (cut into pieces)

Directions:

In a shallow baking dish stir together the first nine ingredients.

Add chicken, turning to coat.

Cover and refrigerate, turning once, at least three hours.

Grill over low coals or using indirect method, turning and basting frequently, about 50 minutes.

Transfer to a serving dish then serve with preferred sauce

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Korean Hamburgers

These are absolutely wonderful. Serve on a bun with teriyaki sauce.

Ingredients

• 1 lb ground beef
• 4 tbsp of soy sauce
• 2 Tbsp of sugar
• 1 tbsp of sesame seed
• 1 tbsp of vegetable oil
• 3 tbsp of chopped green onions
• 1 Tbsp of minced garlic
• 1 dash black pepper

Directions:

Mix thoroughly

Shape into 4 patties

Grill or fry as usual

To use in once a month cooking or stocking up

To Freeze: Freeze uncooked in a single layer on plastic wrap, then wrap the stack in aluminum foil.

To cook: Grill or fry from frozen until done

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Korean Marinade

This is the basic marinade recipe for Korean barbecued meats. It gives the meat a delicious sweet soy flavor and an amazing tenderness.

Ingredients

• 6 tbsp of soy sauce
• 3 tbsp of white sugar
• 2 tbsp of sesame oil
• 1 green onion, chopped
• 1 clove garlic, minced
• 2 tbsp of toasted sesame seeds
• 1 tbsp of all-purpose flour
• 1 pinch ground black pepper

Directions:

In a medium bowl, mix together the soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper

Place meat in the marinade, cover, and refrigerate for 30 minutes or overnight

Best serve with steamed rice, beer and Kim Chi

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Korean Marinated Flank Steak

It works well with pork ribs/steak, too! Wrap the cut up pieces in bib lettuce and enjoy with rice!

Ingredients

• 4 cloves garlic
• 1 tsp of minced fresh ginger
• 1 onion, roughly chopped
• 2 1/2 cups low sodium soy sauce
• 1/4 cup toasted sesame oil
• 3 tbsp of Worcestershire sauce
• 2 tbsp of unseasoned meat tenderizer
• 1 cup white sugar
• 2 pounds beef flank steak, trimmed of excess fat

Directions:

Place garlic, ginger, and onion in the bowl of a blender

Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar

Puree until smooth

Pour the marinade into a plastic bag or glass bowl

Score the flank steak and place into the marinade

Marinate overnight in the refrigerator

Preheat a grill for medium-high heat

Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium

Serve with beer and steak sauce

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Korean Pork Strips

Marinated Pork Strips is an amazingly delicious side dish which cannot just escape your guest’s attention in any party.

Ingredients

• 2 cloves garlic, minced/crushed
• 1 jar sesame seeds
• ½ cup reduced sodium soy sauce
• 3 tbsp of sugar
• 2 tbsp of onion flakes
• 1 tsp of ginger, chopped
• 1 ½ lbs pork tenderloins, cut lengthwise in half

Directions:

Preheat oven to 400 degrees

Add all ingredients to sealable bag, shake to mix, and marinate pork for 5 min, or up to 3 hours

Spray 9×13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork

Bake 30-35 minutes

Cut pork into thin slices before serving

Serve with beer

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Korean Potatoes

You will enjoy the little bit of sweetness the corn syrup gives in contrast to the soy sauce. You will also like the texture of the cooked potatoes.

Ingredients

• 2 -3 potatoes, peeled and diced
• ½ onion, cut in bite sized pieces
• 2 garlic cloves, minced
• 2 ½ tbsp of soy sauce
• 1 tbsp of corn syrup
• 1 tbsp of sugar
• ½ cup water
• 1 -2 tbsp of olive oil

Directions:

Rinse potatoes to remove starch

Heat pan and add olive oil

Add potatoes and garlic and cook until the potatoes look a little translucent then add the onion

Keep stirring

Add water, soy sauce, sugar, corn syrup and mix and simmer over medium heat for about 10 minutes until liquid is evaporated

If it needs more water, add some

When potato is cooked take off stove

Transfer to a serving dish and sprinkle of sesame seeds before serving

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Korean Roasted Chicken Thighs

This is really very good. The aroma of the sesame oil alone is heaven. Very tender and juicy meat but needed something to kick it up a nitch.

Ingredients

• 8 chicken thighs , skin on
• ½ cup soy sauce
• ½ cup minced green onion
• 3 tbsp of sesame oil
• 3 tbsp of honey
• 2 tsp of minced garlic or ¼ teaspoon garlic powder
• ¼ tsp of ground ginger
• ¼ tsp of black pepper

Directions:

Preheat oven to 375 degrees

Place chicken skin side down in a large baking dish

Combine the remaining ingredients in a bowl and then pour on top of the chicken

Bake uncovered for 45 minutes

Turn the chicken over in the dish and bake for another 15 minutes

Transfer to a serving dish and serve immediately

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Korean Seared Tuna

Soy sauce, sesame oil, scallion, garlic, dried chiles—these traditional Korean flavorings, combined with chicken stock, make an intense and delicious sauce for the tuna. Sautéed spinach or broccoli rabe tossed with a touch of soy sauce and a sprinkling of sesame seeds would be a delicious accompaniment.

Ingredients

• 3 tbsp soy sauce
• 1 tsp sugar
• 1/8 tsp dried red pepper flakes
• 1/2 cup canned chicken broth or 1/2 cup homemade stock
• 4 tuna steaks, about 1 ",thick
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 2 tbsp cooking oil
• 1 tsp sesame oil
• 1 green onion, including green top chopped
• 3 cloves garlic, minced

Directions:

In a small bowl, combine the soy sauce, sugar, red pepper flakes, and broth.

In a small sauce pan, heat sesame oil.

Stir in the green onion and garlic and cook, stirring, for about 1 minute.

Add the soy sauce mixture; simmer until reduced to approximately 1/3 cup.

Meanwhile, sprinkle the fish with the salt and black pepper.

Heat the cooking oil in a large frying pan over moderately high heat.

Add the tuna and cook until brown, about 3 minutes.

Turn and cook the fish until done to your taste.

When done, cut the tuna into slices and serve with the sauce.

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