Gal-bi (Barbecued Korean Ribs)

These Korean shortribs are tender, sweet, and full of of the flavors of soy and garlic. Called Galbi or Kalbi, they are usually served alongside lettuce and a spicy dipping sauce called ssamjang.

Ingredients

• 4 pounds beef short ribs, 2-1/2 inches long
• 2/3 cup of Kikkoman Teriyaki Marinade & Sauce
• 1 tbsp of sesame seeds, toasted
• 1 tsp of sugar
• 2 tsp of hot pepper sauce
• 2 large cloves garlic, pressed

Directions:

Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise

Place ribs in large plastic food storage bag

Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs

Press air out of bag; close top securely

Turn bag over several times to coat all pieces

Refrigerate for 4 hours, turning bag over occasionally

Remove ribs; discard marinade

Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes or until it is brown and crispy

Turn ribs over occasionally

Transfer to a serving dish and serve while still hot

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Beef Bulgogi

One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It’s even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae).

Ingredients

• 1 pound of flank steak, thinly sliced
• 5 tbsp of soy sauce
• 2 ½ tbsp of white sugar
• ¼ cup of green onion, chopped
• 2 tbsp of garlic, minced
• 2 tbsp of sesame seeds
• 2 tbsp of sesame oil
• ½ tsp of ground black pepper

Directions:

Combine the soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl

Pour over beef, cover and refrigerate overnight

Preheat an outdoor grill for high heat, and lightly oil the grate

Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side

Transfer to a serving dish and enjoy

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Bibim Myun (Cold Korean Noodles)

This is a standard breakfast in Korea. This dish needs to have the sauce at refrigerator temperature. The noodles are rinsed in cold water and the whole dish is a cold salad. Vegetarians just omit the egg.

Ingredients

• 6 ounces buckwheat noodles (naeng myun noodle)
• 1/4 cucumber, sliced julienne
• 2 tbsp garlic, minced
• 2 tbsp green onions, chopped
• 2 tsp roasted sesame seeds
• 2 tsp toasted sesame oil
• 1 tsp sugar
• 2 tbsp Korean red pepper powder (go chu garu) or 2 tbsp korean chili paste (go chu jang)
• 1 tsp rice vinegar
• 2 tsp soy sauce (Korean dark soy sauce, jing an jang)

Directions:

In a bowl, mix the garlic and green onions together

Crush the sesame seeds and mix them with the vegetables.

Stir in enough sesame oil to get everything wet but not liquefied.

Add the red pepper powder and the sugar.

Mix in the soy sauce bit by bit until you reach the desired consistency for the sauce. Chill.

Boil big pot of water for noodles.

Add noodles to the pot and cook for the recommended time from manufacturer.

When ready, drain and rinse in cold water.

Wash 2-3 times until the water comes out clear.

Drain well.

In a large bowl, add noodle and put sauce on top.

Garnish with cucumber and egg

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Butterflied Korean Pork Tenderloin

Pork tenderloin is lean and juicy when properly cooked but has a fairly mild flavor. Combine it with assertive seasonings like soy, ginger and garlic in a Korean-style marinade, and the results are bold and delicious.

Ingredients

• 2 (1 -1 1/4 lb) pork tenderloins
• 1/2 cup soy sauce
• 4 green onions, sliced
• 2 tbsp minced fresh ginger
• 2 tbsp packed dark brown sugar
• 1 1/2 tbsp minced garlic
• 1 tbsp lime juice
• 1 tbsp dark sesame oil
• 1 tsp molasses
• ♥♦♥♦Garnish: 1 tbsp sesame seed, toasted
• 1/4 cup green onion, diagonally sliced

Directions:

Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom.

Spread open; gently flatten with heel of your hand.

Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.

Place tenderloin in 13 x 9-inch glass baking dish.

Combine all remaining pork ingredients in small bowl; pour over pork, turning to coat.

Cover and refrigerate 16 to 24 hours, turning occasionally.

Heat grill.

Remove tenderloin from marinade, shaking off excess; discard marinade.

Grill, covered, over medium-high heat or coals 5 to 8 minutes or until pale pink in center, turning once.

Remove pork.

Cover loosely with foil; let stand 10 minutes.

Serve

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Chap Chae Noodles

Chapchae is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best.

Ingredients

• 1 tbsp of soy sauce
• 1 tbsp of sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tsp of sesame seeds
• 1 tsp of sugar
• ¼ tsp of black pepper
• 1/3 pound beef top sirloin, thinly sliced
• 2 tbsp of vegetable oil
• ½ cup of thinly sliced carrots
• ½ cup of sliced bamboo shoots, drained
• ¼ pound of cabbage, sliced
• 2 cups of chopped fresh spinach
• 3 ounces cellophane noodles, soaked in warm water
• 2 tbsp of soy sauce
• 1 tbsp of sugar
• ½ tsp of salt
• ¼ tsp of black pepper

Directions:

In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper

Stir in sliced beef, and marinate at room temperature for 10-15 minutes

Heat wok or large skillet over medium-high heat then sprinkle with oil

Cook beef until evenly brown

Stir in carrots, bamboo shoots, cabbage, and spinach

Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper

Reduce heat to medium, and cook until heated through

Transfer to a serving dish and serve immediately

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Chicken and Scallion Skewers

Note that the cooking time does not include 6 to 24 hours for marinating the chicken.

Ingredients

• 12 (8 inch) bamboo skewers
• 1 1/2 lbs boneless skinless chicken breasts, trimmed of fat
• 16 scallions
• ♥♦♥♦Marinade: 1/4 cup reduced sodium soy sauce
• 3 garlic cloves, finely chopped
• 2 tbsp finely grated ginger
• 1 tbsp ground toasted sesame seeds
• 1 tbsp honey
• 1 1/2 tsp sesame oil
• 1 pinch red pepper flakes
• Fresh ground black pepper

Directions:

Place 12 bamboo skewers in warm water for 30 minutes.

Mix together all the ingredients for the marinade in a small bowl.

Cut the chicken breasts into long strips, about 8 per breast half.

Trim the scallions into 1 1/2 long pieces.

Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.

Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken.

Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally.

To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side.

Brush the kebobs with reserved marinade while cooking.

This serves 6 as a main course but works well as an appetizer.

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