Elite life
Korea (Korean Recipes)
Multiple coarse meals do not exist in Korea. Everything except for dessert is served all at once on the table. At most tables you will usually find an array of small dishes filled with a variety of fermented and pickled vegetables to go along with the rest of the meal. You can usually enjoy this experience at many Korean restaurants found throughout the world. Some restaurants even have small barbeque grills for the table where you can grill small pieces of meat.
Korea's claim to fame in the culinary world is kimchi, fermented, salted, and pickled foods, and is considered their national food. Kimchi does not come in just one style, there are many different varieties and versions throughout the regions. The most widely known version throughout the world is made with cabbage. Kimchi can be very pungent from the fermentation and many people are hesitant to try it because of this. Not to mention many types are spicy as well. However, the taste is not as bad as the smell. Korean barbeque is also popular in and outside of Korea. Strips of meat are marinated in soy sauce, green onions, sesame oil, sugar, and garlic for one or more days before cooking over a hot charcoal fire.
Ingredients:
500 g Scotch fillet or sirloin steak
1/4 cup White sesame seeds
1/2 cup Soy sauce
2 cloves Finely chopped garlic
3 finely chopped spring onions
1 tablespoon Sesame oil
1 tablespoon Cooking oil
Cooking Instructions:
Freeze the steak for 30 minutes. Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown. Remove from the pan at once to prevent burning. Crush the seeds in a food mill or with a mortar and pestle. Slice the steak into thin strips, cutting across the natural grain of the meat. Combine the steak, soy sauce, garlic, spring onions and half the sesame seeds, mixing well. Marinate for 2 hours. Combine the oils and brush them onto a cast-iron grill-plate, heavy-based frying pan or barbecue plate. Heat to very hot and cook the meat in 3 batches, searing each side for about 1 minute (don't overcook the steak or it will become chewy). Re-brush the grill with oil and allow it to reheat to very hot between batches. Sprinkle the extra crushed sesame seeds over the steak and serve with KimChi.
Servings: 4-6
Ingredients:
6 cups Beef stock or water
250 g Round or chuck steak
3 Spring onions
2 cloves Garlic
2 tablespoons Oil
4 Dried mushrooms, soaked and sliced
1 teaspoon Hot bean sauce
2 tablespoons Light soy sauce
1 1/2 teaspoon Salt
1 tablespoon Rice wine or dry sherry
1/2 teaspoon Black pepper
1 teaspoon Sesame oil
Cooking Instructions:
Stock should be strained and cleared of fat. Cut steak into small dice. Cut spring onions into 5 cm lengths and cut each length in half lengthways. Chop garlic finely. Heat oil in a large pan, add beef and stir fry until browned. Add onions, garlic and mushrooms and fry for a minute longer. Then add bean sauce, stock, soy sauce and all the other seasonings except sesame oil. Bring to the boil, stir well, turn heat low and simmer for 10 minutes. Taste and add extra seasoning as necessary. Add sesame oil, stir and serve.
Servings: 6
Ingredients:
1 kg Skirt or flank steak
2 teaspoons Salt
1/2 teaspoon Ground black pepper
24 Spring onions, sliced
1 teaspoon Sugar
125 g Rice vermicelli
2 tablespoons Sesame oil
2 teaspoons Chili powder or to taste
2 Eggs, lightly beaten
Cooking Instructions:
Put whole piece of steak into a saucepan with salt, pepper and just enough water to cover. Bring to the boil, cover and simmer until steak is very tender. Allow to cool, then shred with fingers into fibers. Return to the pot, add spring onions and sugar and simmer for 10 minutes, then drain. Add to simmering pot. Mix sesame oil and chili powder together and add to stew. The rich red oil will float on top. Drizzle the beaten eggs into the bubbling stew, stirring so that it cooks in shreds. Serve with hot white rice.
Servings: 4-6
Ingredients:
10 Dried Chinese mushrooms
1x1kg Chicken
3 tablespoons Light soy sauce
1 tablespoon Sesame oil
2 cloves Garlic, crushed
1/2 teaspoon Cayenne pepper or chili powder
1/2 teaspoon Ground black pepper
2 tablespoons Vegetable oil
1 Large onion
2 canned Winter bamboo shoots
4 Spring onions
2 tablespoons Toasted, crushed sesame seeds
Cooking Instructions:
Soak mushrooms in hot water for 30 minutes. Discard stems and cut caps into thin strips. Cut chicken into joints, then chop into small pieces, cutting through the bones with a heavy cleaver. Mix together the soy sauce, sesame oil, garlic, cayenne pepper and black pepper and rub well over chicken. Marinate chicken in this mixture for 30 minutes. Heat vegetable oil in a wok and stir fry the well-drained chicken over medium heat until brown. Add mushrooms strips, half cup of liquid in which mushrooms soaked and the remaining marinade from chicken. Cover and simmer for 15-20 minutes or until chicken is tender. Meanwhile, cut onion into 8 wedges, divide each wedge in halves crossways and separate layers of onion. Cut bamboo shoots into quarters, then into slices. Cut spring onions into bite-size lengths, using green portion as well as white. Add to simmering chicken and cook for a further 2 minutes. Garnish with sesame seeds and serve with white rice.
Servings: 4-6
Ingredients:
750 g Lean steak, round or topside
24 Spring onions, white part
3 tablespoons Toasted sesame seeds
1 clove Garlic
1/2 teaspoon Finely chopped fresh ginger
1/4 cup Light soy sauce
1/2 teaspoon Chili powder or cayenne pepper
2 tablespoons Vegetable oil
6 Dried mushrooms, soaked and sliced
Cooking Instructions:
Slice meat and cut into bite-size squares, then beat until very thin. Slice spring onions thinly and set aside. Put sesame, garlic, ginger, soy sauce and chili powder into a bowl and combine with beef, kneading seasonings into the beef. Heat oil in a wok and stir fry meat and mushrooms on high heat until cooked. Remove from wok and fry onions, adding a little more oil if necessary. Scatter onions over the meat and serve immediately. This should be eaten with bowls of hot rice.
Servings: 8-10
Ingredients:
2 kg Beef short ribs
1/2 cup Soy sauce
1/2 cup Water
4 tablespoons Finely chopped spring onions
2 teaspoons Finely grated garlic
1 teaspoon Finely grated fresh ginger
1 tablespoon Sugar
1/2 teaspoon Ground black pepper
2 tablespoons Toasted, crushed sesame seeds
Cooking Instructions:
Ask the butcher to saw through the bones to make cubes of about 5 cm size. Hold pieces on board, bone downwards, and with a sharp knife cut halfway through meat in small dice to let marinade penetrate. Combine the remaining ingredients in a large bowl, add the short ribs and mix well. Cover and chill overnight, or at least 4 hours. Prepare domed grill or hibachi well ahead of cooking time so coals have an hour or more to achieve the steady glow necessary for successful cooking. Put meat on grill with bone side downwards and cook until brown. Turn and cook other side until well done. Turn pieces frequently, so that all sides are grilled brown and crisp. The short ribs are intended to be picked up with the fingers for eating.
Servings: 4
Ingredients:
2 tablespoons Oil
1 clove Garlic, finely grated
1 teaspoon Finely grated fresh ginger
1/2 cup Flaked cooked crab meat
1/2 cup Chopped cooked pork
4 cups Hot cooked rice
1/2 cup Chopped spring onions
1 teaspoon Salt or to taste
Cooking Instructions:
Heat oil in a wok and put in garlic, ginger, crab and pork at once. Stir fry until very hot, add rice and continue stir frying until rice is fried. Add spring onions and sprinkle salt over. Toss well to mix. Taste and add more salt if necessary. Serve while hot.
Kim
Chi
Ingredients:
1 Large Chinese cabbage
1/2 cup Sea salt
1/2 teaspoon Cayenne pepper
5 Spring onions, finely chopped
2 cloves Garlic, finely chopped
5 cm Fresh ginger, grated
3 teaspoons Chopped fresh chili
1 tablespoon Caster sugar
2 1/2 cups Cold water
Cooking Instructions:
Cut the cabbage in half, then into large bite-sized pieces. Place a
layer of cabbage in a large bowl and sprinkle with a little salt.
Continue with layers of cabbage and salt, finishing with a salt layer.
Cover with a dinner plate that will fit as snugly as possible over the top of the
cabbage. Weigh down the plate with cans or a small brick and leave the
bowl in a cool place for 5 days. Remove the weights and plate, pour off
any liquid, then rinse the cabbage well under cold running water.
Squeeze out any excess water and combine the cabbage with the
cayenne pepper, spring onion, garlic, ginger, chili and sugar. Mix
well to combine before spooning the cabbage into a large sterilized jar.
Pour the water over the top and seal with a tight-fitting lid.
Refrigerate for 3 to 4 days before eating.
Servings: 6
Ingredients:
6 Small fillets of fish
2 tablespoons Light soy sauce
2 tablespoons Toasted, crushed sesame seeds
2 tablespoons Finely chopped spring onions
2 teaspoons Sesame oil
2 tablespoons Vegetable oil
Pinch ground black pepper
Cooking Instructions:
Wash and dry the fish. Combine soy sauce, sesame seeds, pepper, spring onions and sesame oil. Dip fish into the mixture and fry in hot oil until it is cooked through and golden brown on both sides. Serve soon after cooking while still hot.
Servings: 6-8
Ingredients:
1.5 kg Oxtail, jointed
8 cups Water
2 slices Fresh ginger
1 teaspoon Salt
Sauce:
3 tablespoons Light soy sauce
1 tablespoon Sesame oil
1 tablespoon Toasted, crushed sesame seeds
1/4 teaspoon Ground black pepper
3 tablespoons Finely chopped spring onions
3 teaspoons Finely chopped garlic
1 teaspoon Finely chopped ginger
Cooking Instructions:
Put oxtail into a large pan with water, ginger and salt. Bring to the boil, then reduce heat and simmer until meat is tender. Take off any froth and scum that forms on the surface. This may take about 2 hours. If a pressure cooker is used, it should take about 45 minutes. Liquid should be reduced to about 6 cups. Combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail.
Servings: 6
Ingredients:
250 g Fresh mushrooms
1 tablespoon Vegetable oil
1 tablespoon Sesame oil
2 Medium onions, finely sliced
1/2 cup Finely shredded lean steak
500 g Short grain rice
3 cups Hot water
1 teaspoon Salt
2 tablespoons Light soy sauce
1/4 teaspoon Ground black pepper
2 tablespoons Toasted ground sesame seeds
Cooking Instructions:
Wipe over the mushrooms and slice. Heat the oil together in a large saucepan and fry onions, steak and mushrooms for 2 minutes. Then add rice and stir-fry for a further minute. Add all remaining ingredients and bring to the boil. Turn heat very low, cover tightly and cook for 20 minutes. Do not lift lid or stir at all during this time. Serve hot with pickles or vegetable dishes.
Servings: 4-5
Ingredients:
250 g Lean rump or round steak
2 tablespoons Sesame oil
1 tablespoon Soy sauce
2 teaspoons Toasted, crushed sesame seed
1 clove Garlic, crushed
1/2 teaspoon Sugar
1/2 teaspoon Crushed fresh chili
185 g Fresh mushrooms
12 Spring onions
2 Large eggs, beaten
Pinch ground pepper
Plain flour for dipping
Oil for frying
Cooking Instructions:
Cut slice of steak into 6 mm strips, then cut strips into 5 cm lengths. Combine oil, soy sauce, sesame seed, and garlic crushed with sugar, pepper and chili. Pour mixture over the meat in a bowl, mix and leave to marinate while preparing other ingredients. Slice mushrooms thickly if large, or cut into halves if small. Wash and trim spring onions to where the green leaves start to separate then cut the solid part into 5 cm lengths. On bamboo skewers thread alternately pieces of meat, onion and mushrooms. Cut skewers in half if they are too long to fit into your frying pan, where thread two lots of ingredients on before you cut them so you have the pointed end for easy threading. Dip skewers in flour, then in beaten egg. Heat enough oil to cover base of frying pan. Oil should be hot, but not smoking. Put skewers in pan and cook until brown and crisp, 2 or 3 minutes on each side. Serve immediately with white rice.
Servings: 6
Ingredients:
500 g Soybean sprouts
375 g Lean steak
1 tablespoon Soy sauce
1 tablespoon Sesame oil
1/4 teaspoon Ground black pepper
2 cloves Garlic, crushed
8 cups Water
Finely chopped green leaves of 2 spring onions
Cooking Instructions:
Wash and drain bean sprouts. Pinch off the straggly tails. Roughly chop the sprouts if they are very long. Shred meat into fine strips and marinate in soy sauce, sesame oil, pepper and garlic. Heat a wok, put in beef and stir fry until it changes color. Add water and bean sprouts, bring to the boil, cover and simmer for 30 minutes. Remove from heat, add spring onion leaves and cover for 5 minutes. Add more soy sauce or salt if necessary and serve hot.
Servings: 4
Ingredients:
250 g Fresh mushrooms
125 g Peeled raw shrimps
1 Medium chicken breast
6 canned Water chestnuts, chopped
2 tablespoons Chopped bamboo shoot
2 tablespoons Finely chopped spring onion
1 tablespoon Cornflour
1 tablespoon Light soy sauce
1 teaspoon Oyster sauce
1/2 teaspoon Salt
1/2 teaspoon Finely grated fresh ginger
Few sprigs fresh coriander leaves, optional
Cooking Instructions:
Choose mushrooms at the button or cup stage about 3.75 cm in diameter. Wipe with damp paper towels and remove stems with a little twist, leaving caps intact. De-vein shrimps and chop finely. Skin and bone chicken breast and chop finely. Combine with all other ingredients in a bowl, mixing thoroughly. Fill into mushroom caps, molding filling slightly and pressing into a neat shape. Put mushrooms on a lightly oiled heatproof plate and steam for 20 minutes. Garnish with fresh coriander sprigs and serve at room temperature.
Servings: 4-6
Ingredients:
250 g Fillet of beef
1 teaspoon Sugar
1 tablespoon Soy sauce
2 teaspoons Finely chopped spring onion
1 teaspoon Finely chopped garlic
1 teaspoon ground sesame seeds
1/4 teaspoon Ground black pepper
1 tablespoon Sesame oil
125 g White Chinese cabbage cut in thin strips, optional
125 g Carrots, cut in matchstick strips
125 g Bamboo shoots, finely sliced
125 g Onions, finely sliced
2 Cucumbers, finely sliced
1 bunch Spinach, cooked and shredded
60 g Cellophane noodles
1/4 teaspoon Monosodium glutamate, optional
Soy sauce, sugar, salt, pepper to taste
Cooking Instructions:
Cut beef into paper-thin strips and put in a bowl with next seven ingredients. Set aside for 30 minutes while preparing vegetables. Soak noodles in hot water for 20 minutes, then drain and cut 7-10 cm lengths. Stir fry all ingredients separately until just cooked. Mix together on a large plate, season to taste with soy, sugar, salt, pepper and add monosodium if liked. Serve while still very hot.
Servings: 4
Ingredients:
250 g Lean rump or fillet
2 teaspoons Sesame oil
1 tablespoon Light soy sauce
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Cayenne pepper
2 Large green cucumbers
1 tablespoon Vegetable oil
2 tablespoons Toasted, crushed sesame seeds
Cooking Instructions:
Freeze the beef for a short time to make it firm enough to cut into paper-thin slices. Slices should be about 5cm long and 12 mm wide. Put beef in a bowl and add sesame oil, soy, salt, sugar and cayenne pepper. Mix well with the hand so flavorings penetrate meat. Peel cucumbers, leaving a thin strip of green skin at intervals for decorative effect. Cut in halves lengthways, scoop out seeds them cut crossways into medium-thin slices. Heat the oil in a wok, swirl wok to coat with oil, add beef and stir fry on high heat for 1 minute. Add cucumbers and toss for a further minute, then let mixture simmer until cucumber is half cooked. It should be tender but still crisp. Garnish with sesame seeds and serve hot with white rice.
