Korean Food

Bibimbap



Bibimbap is one of the famous Korean traditional food which is usually served with side dishes.
The word "Bibimbap" means Mixed rice or Mixed meal (Bap being used for both rice and meal). 

Bibimbap is served in a bowl, warm white rice in the bottom, topped with seasoned vegetables and chili pepper paste, most of time a raw or fried egg and sliced meat are added on the top of the meal.
 

 How-2 Make Bibimbap:
For 4- 6 servings.
Ingredients:

- Cooked rice
- a package of bean sprouts
- a bunch of spinach
- 2 small size of zucchinis
- 5-7 Shiitake mushrooms
- fern brakes (kosari)
- 200 grams of ground beef (about half a pound)
- 1 small carrot, eggs
- soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

 

 

 

 

BULGOGI

-Korean Barbequed Beef

 

 Bulgogi is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried. Bulgogi can be served as a main dish over a bowl of hot steamy white rice.



 

 

 

  How-2 Make Bulgogi:

 

Ingredients:

• 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
• ⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sa
• uce found in the health food section of your local grocery store.
• 3 Tbl white sugar
• 1 Tbl sesame oil
• 3 cloves of garlic, minced
• ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
• 2 green onions including the white parts, finely sliced into small pieces
• 2 Tbl toasted sesame seeds
• ¼ tsp of red pepper flakes
• 2 pinches of black pepper
• optional ¼ tsp. of ginger, finely minced

Instructions:

 

Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice.

 

 

Dduk Bok Gi (Spicy Rice Cake)

 

Duuk Bok Gi is probably the most popular street food in Korea. The tenderness of rice cakes meets the sweet and spicy taste of red chilli pepper paste. It's usually eaten as a snack but it can be served as an appetizer or even a meal.

 

How-2 Make  Dduk bok gi:

 

Ingredients:

 

 

11 oz Rice Cake (tube/cylinder shape) 7 oz Fishcake ½  Instant Noodle 20  Anchovy (dried) 1  Onion (Medium) 3  Green Onion  4 cups Water  ⅓ cup Red Chili Paste (Gochujang) 3 tbs Sugar  2  Egg  1 tsp Sesame Seeds
Instructions: 1. Soak rice cake Soak rice cake in cold water for at least 30 minutes unless they are made fresh (soft). Cut the rice cake into 4-5 inches length.		1 Soak rice cake Cold water 30 min Cut into 4-5 inches
2. Make Anchovy stock Add 4 cups of cold water in a sauce pan. Place anchovies in a mesh ball and place it in the water. Bring it to boil and keep boiling for 10 minutes on medium heat. Remove anchovies.		2 Anchovies in a mesh ball 4 cups cold water Bring to boil Boil for 10 min Med Heat
3. hard boil eggs OPTIONAL: Place 2 eggs (or more as you desire) in a pot of water so that they are at least half immersed in the water. Boil for 15 minutes. Cool them in cold water and peel off the shells.		3 Hard boil eggs 15 min High Heat
4. Cut ingredients Cut fish cake into bite size triangles. Slice an onion. Cut 3 green onions into 2-3 inches length.		4 Cut fish cake bite size triangles Slice 1 onion Cut 3 green onions 2-3 inches length
5. Add ingredients Add rice cakes into the anchovy stock. Make sure rice cake pieces are separated from each other. Add 6 spoons of red chilli pepper paste. Add less if you can’t handle the spiciness. Add 3 tablespoons of sugar, fish cake, instant noodles (optional), onions and green onions.		5 Add rice cake 6 tbs red chilli pepper paste 3 tbs sugar fishcake instant noodles (optional) onions green peppers
6. Boil Boil on medium heat for 15 minutes. Stir once in a while so the rice cake doesn’t stick to the bottom. If there is not enough water, add a little bit of water. Add hardboiled eggs and cook for another 5 minutes on low heat.		6 Boil 15 min Med Heat Stir periodically Add hardboiled eggs Boil 5 min Low Heat
7. serve Serve on a plate and garnish with sesame seeds (optional).