https://www.koreanbapsang.com/
LA Galbi (Korean BBQ Short Ribs) 02/10/2024 | 96 Comments. Make Korean BBQ short ribs at home using my tried-and-tested recipe for the perfect galbi marinade. You can grill the marinated short ribs over charcoal, broil them in the oven, or pan-fry. GET THE RECIPE >.
https://www.beyondkimchee.com/best-korean-recipes/
In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 15 minutes.
https://www.maangchi.com/
Easy-to-make kimchi Mak-kimchi 막김치. A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it's a great side dish for any meal! Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog.
https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/
Rinse in cold water to cool down and let the water drain for 1 to 2 mins. Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches length is good). Move the noodles into a mixing bowl and pour in the rest of the "noodles & mushroom marinade" mixture. Mix them well.
https://www.thespruceeats.com/traditional-and-classic-korean-recipes-4118376
The Spruce Eats / Ulyana Verbytska. Mandoo (or mandu) is a symbol of good luck when prepared as part of Korean Lunar New Year festivities. These Korean dumplings can be added to a beef broth or anchovy broth for a dish called mandu-guk and served with tteok manu guk, a traditional cylindrical rice cake.. This Korean dumpling recipe is made with ground beef or pork, but you will see them made
https://www.maangchi.com/recipes
BBQ (12 recipes). The Korean method of grilling beef, pork, chicken, or other types of meat, usually involves having a grill right on (or sometimes in) the table, where people can talk, cook, and eat at the same time.Usually the meat is already cut into small pieces before grilling, and are then wrapped into bite-sized lettuce leaf packages (ssam) with garlic, vegetables, seasoning sauce, salt
https://mykoreankitchen.com/bulgogi-korean-bbq-beef/
3. Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly. 4.
https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/
Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt. Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
https://kimchimari.com/
Take a trip to Korea. Tteokbokki - BEST Spicy Korean Rice Cake! (Updated 2023) Kimbap - Seaweed Rice Roll. Simple Tteokbokki Recipe with Chili Oil (Gireum Tteokbokki) Korean Fried Chicken with Soy Glaze. Korean Street Toast (Gilgeori Toast 길거리 토스트) Fish Cake Soup (Odeng Soup aka Eomuk Guk) BROWSE ALL.
https://www.koreanbapsang.com/mak-kimchi-simple-kimchi/
Instructions. Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1.5-inches). Place the cabbage pieces in a large bowl (s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage.
https://www.maangchi.com/recipe/tongbaechu-kimchi
Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely. Pour cooled porridge into a large mixing bowl.
https://mykoreankitchen.com/kimchi-recipe/
Leave it for 10 minutes for the radish to salt down. Add Korean chives, carrots, minced garlic, minced ginger, sugar, blended onion, and the Korean chili flakes mixture from step 5. Mix them well. Now the kimchi seasoning / kimchi paste is made, ready for use. Place a quarter of a cabbage on a tray.
https://www.justonecookbook.com/kimbap/
Fry the omelette, pan-fry the carrot and spinach, pan-fry the beef, cut the pickled daikon radish. Roll the Kimbap. Spread a thin layer of cooked rice on the nori sheet, neatly add the fillings, and roll with a bamboo mat. Brush with sesame oil on top and sprinkle with sesame seeds. Cut and serve at room temperature.
https://www.justonecookbook.com/quick-korean-fresh-kimchi/
Mix 2 cups water and ⅓ cup coarse sea salt until the salt has dissolved. Cut 2½ lb napa cabbage into quarters. Then, cut off and discard the tough core at the stem end of the cabbage quarters. Remove the small and tender yellow leaves from the center and transfer them to a large bowl.
https://www.seriouseats.com/easy-korean-recipes-8631572
Jangajji (Korean Soy Sauce-Pickled Vegetables and Chiles) Pickling is a huge part of Korean cooking and this jangajji is one of the quickest methods. You simply pour the hot brine over seasonal vegetables of your choice and let it pickle for at least 24 hours. It'll keep up to a month in the fridge.
https://www.koreanbapsang.com/bibimbap/
Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce. For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat.
https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/
2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked.
https://www.beyondkimchee.com/bibimbap/
For mushrooms, heat 1 tablespoon oil in a skillet over medium heat, add the 2 teaspoons minced garlic and the mushrooms; stir fry for 1 minute. Drizzle 2 teaspoon Korean soup soy sauce and cook until soft. Sprinkle in 1 teaspoon toasted sesame seeds at the end and toss.
https://www.koreanbapsang.com/baechu-kimchi-napa-cabbage-kimchi/
Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. To collect any remaining seasoning, rinse the bowl with 1/2 cup of water (or the remaining optional dasima broth), and add it to the kimchi container. Close the lid. Leave it out at room temperature for a full day or two.
https://kimchimari.com/japchae/
Boil 8-10 C of water in a pot and cook the dangmyeon according to package instructions (e.g.6 min) or until the noodles become clear and is soft all the way to the center of the noodle. Drain cooked noodles. While noodles are still warm, season with soy sauce, sugar and sesame oil.
https://www.maangchi.com/recipe/mandu
Bring a large pot of water to a boil over medium high heat. Cook the starch noodles for 7 to 8 minutes until soft. Strain the noodles and reserve the hot water in the pot. Rinse the noodles in cold running water. Drain well. Chop the noodles into small pieces and add to the pork in the bowl of filling.
https://www.epicurious.com/recipes-menus/a-korean-extravaganza-gallery
September 10, 2018. Spicy Kimchi Tofu Stew Gentl & Hyers. In this compilation of our favorite Korean recipes, we've gathered a host of traditional dishes—think real-deal kimchi, doenjang jjigae
https://www.msn.com/en-us/foodanddrink/recipes/19-korean-inspired-recipes-you-can-make-at-home/ar-AA1dSsSl
Mozzarella-Stuffed Kimchi Meatballs. If you really want to surprise and delight, throw taste buds for a loop with this thoroughly unexpected mash-up of Korean and Italian flavors. Kimchi brine
https://www.koreanbapsang.com/bulgogi-korean-bbq-beef/
Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce. Heat the pan, and add the bulgogi and top it with the scallions and mushrooms. Add about half of the broth around the edges of the pan along with the noodles. Add more liquid when the liquid level goes down as you cook.