Korean Bean Curd Soup

This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions.

Ingredients

• 3 ½ cups of water
• 3 tbsp of Korean bean curd paste
• 1 tbsp of garlic paste
• ½ tbsp of Dashi granules
• ½ tbsp of Korean hot pepper paste
• 1 zucchini, cubed
• 1 potato, peeled and cubed
• ¼ pound of fresh mushrooms, quartered
• 1 onion, chopped
• 1 package soft tofu, sliced

Directions:

In a large saucepan over medium heat, combine water, Korean bean curd paste, garlic paste, dashi and Korean hot pepper paste

Bring to a boil and let boil 2 minutes

Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more

Stir in tofu and cook until tofu has expanded and vegetables are tender

Transfer to a serving dish and serve while still hot.

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Korean Bean Sprouts

Sukju namul, mung bean sprout salad is healthy and so easy to make. Just a little bit of sesame oil is used. The vegetables are blanched and seasoned with a dressing of soy sauce, sesame seeds, sesame oil and garlic (lots of garlic).

Ingredients

• ½ lb bean sprouts
• 1 tsp of salt
• 1 tsp of sesame oil
• 2 tbsp of sesame seeds, toasted
• 1 tsp of minced garlic
• ¼ cup finely chopped green onion
• 1 pinch cayenne pepper

Directions:

Drop the bean sprouts into boiling water and boil 5 minutes

Drain well

Return to the pan

Stir in the salt, sesame seeds, sesame oil, garlic, cayenne, and green onions

Simmer 2 minutes

Serve hot or cold

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Korean Beef Kabobs

Beef shish kabob recipes generally work best when given long marinating times. This is especially true for these Korean Beef skewers.

Ingredients

• 2 lbs beef, chunks, cut 2-inch thick
• 1 cup soy sauce
• ¼ cup sesame oil
• ¼ cup cooking sherry
• ¼ cup sugar
• 1 bunch green onion
• 2 garlic cloves

Directions:

Cut tenderloin or sirloin beef up into big chunks

Score 1/4′ deep all sides with a sharp knife; several slices per side

Using a two prong fork, pierce the meet repeatedly on all sides

This will allow the juices to work their way deep into the meat

Chop the scallions (just the white part) and mince the garlic

Add all the ingredients together and pour over the meat in a non-reactive container

Marinate the meet for at least 12 hrs

Place the meat on skewers with your choice of veggies in between

I like onions, bell peppers, and mushrooms

Grill over hot coals turning occasionally and brushing often with remaining marinade

Cook to desired doneness

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Korean Beef Noodles

These noodles are so deeply satisfying, that they must be considered soul food. The thick noodles with the savory beef and mushrooms makes such a hearty meal, there is almost no room for tea. It is also called Seoul Food.

Ingredients

• 1 ½ lbs beef flank steak
• 3 tbsp of peanut oil
• ½ lb shiitake mushrooms or ½ lb cremini mushroom , caps, sliced
• ½ cup soy sauce
• 2 tbsp of sesame oil
• 2 tbsp of sugar
• 12 ounces Chinese wheat noodles (udon may also be used)
• 4 cloves garlic, minced
• 4 scallions, thinly sliced
• 1 -3 small dried hot red chili pepper
• 2 carrots, grated

Directions:

Slice beef thinly across the grain into pieces about 3-inches long

Bring beef to room temperature

In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed

Cook the noodles in boiling water about 8-10 minutes or until tender then drain

While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects

Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic

Then add the carrot, steak and mushrooms

Cook the meat for 2-3 minutes but try not to overcook

Add the soy sauce mixture and cook about 2 minutes more

Place noodles on a serving platter and top with beef mixture, and toss together until mixed

Serve immediately

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Korean Beef on Fiery Cabbage

This in one of the favorite dishes to make. It’s fun, flavorful, and is on the table in less than 30 minutes. This is an easy way to get DH to eat cabbage! Serve the whole dish under a bed of brown rice. You can make it hotter by adding serrano peppers!

Ingredients

• 1 ½ lbs sirloin steaks, cut into bite-sized squares
• ♥♦♥♦ Marinade: 1 tbsp of sesame seed
• 1 tbsp of sesame oil
• ½ cup soy sauce
• 3 green onions, finely chopped
• 1 tbsp of fresh ginger, minced
• ½ tsp of crushed red pepper flakes
• ♥♦♥♦ Fiery Cabbage: 1 lb Napa cabbage, cut crosswise into 1/2-inch strips
• 1 tbsp of sesame oil
• 1 tbsp of rice vinegar
• 3 green onions, finely chopped
• 1 tbsp of fresh ginger, minced
• 3 garlic cloves, minced
• ¼ cup chicken broth
• ½ tsp of salt
• ½ tsp of pepper
• 1 carrot, shredded

Directions:

Combine all marinade ingredients in a large, shallow dish or zip lock bag

Add meat and toss to combine

Refrigerate for at least 1 hour or up to six

For the cabbage, sauté the green onions, ginger and garlic in the oil in a large skillet for about 1 minute

Add the cabbage, carrots, chicken broth, vinegar, salt and pepper

Cook, stirring often for about 5 minutes

For the meat, place meat and marinade in a large skillet and brown on all sides

This should only take 5 minutes and the marinade should be slightly reduced to a nice consistency

Best served with white rice

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Korean Beef Patties

This is a kind of classic Korean meat patty that is also known as donggurang ddeng (동그랑땡). Some people make this with just beef and sometimes tofu. You can also add pork. You can dip the patties in a little soy sauce and vinegar if you like.

Ingredients

• 1 lb ground beef
• 4 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp toasted sesame seeds
• 1 tbsp toasted sesame oil
• 2 1/2 tbsp green onions, chopped
• 1 tbsp garlic, minced
• 1/2 tsp red pepper flakes (optional)
• Black pepper

Directions:

Combine all ingredients.

Form into four balls and flatten into patties.

Broil, grill or pan-fry until done.

Serve as is or on a bun.

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Korean Broiled Tofu

A salty, spicy treat that is also perfect for low carbers!

Ingredients

• 2 (3/4 lb) blocks firm tofu, drained
• Vegetable oil
• 1 1/2 tsp sesame oil
• 1/4 cup soy sauce
• 1 tbsp Splenda sugar substitute
• 1 garlic clove, minced
• 1 tbsp toasted sesame seeds
• 1 tbsp Asian hot red bean paste
• 2 green onions, thinly sliced

Directions:

Preheat the broiler.

Cut the tofu into 1/2″ slices.

Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil.

Broil, as close to the heat as possible until the tofu is lightly browned.

Turn over and brown on the other side.

Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.

Heat the soy mixture to a boil in a large pan over medium heat.

Gently add the tofu in a single layer.

Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu.

Sprinkle with the green onions and serve.

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