Korean

Bulgogi – Barbecued Beef

(Serves 3-4 people)

This is a receipe I compiled from several others.

Start early since the meat marinates first for 20 minutes then for 2 hours.

1 lb Boneless rib eye, beef tenderloin tips or sirloin steak (Frozen and lightly thawed or quickly frozen until firm)

1/8 C + Sugar

2-1/2 TB

¼ C Soy sauce (Japanese or Korean-style preferred)

3 dashes Black pepper

1 Tb Toasted sesame seeds*

2 Tb Sesame oil

2 Tb Sake or Cooking wine

1 small Onion (or half large), cut into large peices

½ C Pear juice (bought 3-pack boxed by Knudsen at Safeway) or 1 Kiwi, Fuji Apple or Asian Pear (Kiwi tenderizes the meat and adds a sweet flavor to the meat.)

4 Garlic cloves, minced

5 Green onions, both white and green parts, chopped

Bugogi Dipping sauce (recipe below)

Romaine lettuce leaves, warm flour tortillas, moo shu pancakes to wrap meat in or serve with rice (It’s very messy with lettuce, actually tasted really good with tortillas! And it’s much more easy to eat.)

* To toast sesame seeds place them in a heavy, hot pan and gently toss until they start to brown.

Freezing the beef first helps you cut it into thin slices. After freezing, slightly defrost until firm but workable. Slice into to thin slices. Cutting across the grain is good. Pieces should end up about 3”x1”.

Put the beef into a bowl and sprinkle 1/8 cup sugar over it. Mix well. Let stand for about 20 minutes.

In a large bowl, mix soy sauce, 2-1/2 Tb sugar, black pepper, toasted sesame seeds, sesame oil, and sake. It should have a slightly salty, sweet taste. If it's too salty, add more sugar.

Put the onion and pear juice (or seeded/cored fruit) into food processor or blender and process until liquid. Add to the soy sauce mixture.

Mix garlic and green onions in well with sugared meat.

Add the sauce mixture to the meat mixture and mix well. Refrigerate for at least two hours or overnight.

Cook in heavy skillet, stirring often until well done.

Bulgogi Dipping Sauce

This doesn’t make as much as I thought – maybe enough for 2 people. Make 50-100% more.

3 Tb Canola oil

2 cloves Garlic, minced

2 tsp Toasted sesame seeds

2 tsp Scallions, minced

1 tsp Sriracha Chili Sauce

salt and pepper To taste

Combine all ingredients and mix well.

Kimchee

(buy a jar)

Bi Bim Bap

Assorted meat and vegis on rice in bowl with egg and chili paste.

http://www.koreainfogate.com/taste/food/recipes.asp?src=recipes_sub01

http://www.geocities.com/ypmljulia/images/rice&noodle/Ricemix/Bibimbab.htm

We combined elements from several recipes. I can't remember exactly what we put in and what we didn't.

Zucchini slices (or matchsticks)

Bean sprouts

Spinach

Carrots

Cucumber

Eggs (some call for just the yolk raw, others the whole egg fried lightly, and others have you cook yolks and whites separately like omelets then cut up – I think the whole egg, sunny side up, acts as a sauce and helps bind the dish)

Lettuce leaf

chili paste (Sambal Oelek? Gochujang?) [I have Siracha]

rice

Oil

Soy sauce

Green onion

Garlic

sesame salt??

pepper

sesame oil

Wild aster

Roots of Chinese bellflower

Bracken

Greenpea jelly (American site mentions also buckwheat, acorn jelly)

Gingko nut

Walnut

Chestnut

Seaweed

sugar

Chicken breast (this will be better than beef if we make bulgogi)

Minced raw beef

Beef (with soy, pepper, green onion, garlic, sesame and oil)

Dried mushrooms

Dried Shiitake

Red soy bean paste

• Boil or Saute everything separately you should cook. Then add some green onion, garlic, salt, sesame salt, and maybe soy for some, then sesame oil and mix.

• Cut the green pea jelly block into thin slices. Season with salt and sesame oil.

• Put rice into the big bowl. Arrange the prepared ingredients on top nicely. Together with some chili paste and some beef stock, and heat it until very hot. Then mix together and enjoy.

Chestnut Treats (Bam Gaang-Jong)

http://korean.allfoodrecipe.com/016554.shtml

Servings: 2 to 3 servings

1/2 pound chestnuts

1 tablespoon toasted sesame seeds

1/3 teaspoon salt

2 tablespoons honey

1/8 cup pine nuts

Instructions:

Boil whole chestnuts in 2 cups water over a medium flame for 40 minutes. Cool chestnuts by running them under water. When the chestnuts cool completely, they are easier to peel. Using a mortar and pestle, grind the chestnuts to mush. Add the sesame seeds and grind together. In a mixing bowl, combine the salt, honey, chestnuts, and sesame seeds. Make into a ball. In a food processor, grind the pine nuts to a coarse powder. Roll the chestnut balls in it for a thin and even coat.

Spiced Dried Persimmon Soup with Pine Nuts - (Su Jung Gwa)

http://fooddownunder.com/cgi-bin/recipe.cgi?r=239757

Ingredients :

2 tbl light brown sugar - (packed)

2 qt water

1 piece ginger root - (2" long) coarsely chopped

2 stk cinnamon or 2 tspns ground cinnamon

3 x dried persimmons

2 tbl orange blossom honey

1/4 cup pine nuts

* In large pan, bring brown sugar and water to boil. Add ginger, reduce heat and simmer 25 minutes. Add cinnamon, persimmons and honey. Simmer until persimmons are tender, about 15 minutes.

* Remove from heat. Cool at room temperature 1 hour. Cover and refrigerate at least 4 hours.

* Remove cinnamon sticks from soup and discard. Use slotted spoon to lift persimmons from soup; cut into small pieces.

* To serve, place several persimmon pieces in small bowls, pour in soup and sprinkle with pine nuts.

* This recipe yields 8 (1-cup) servings.

KOREAN BEER