Free Asian Recipes from Korea for Cooking Korean Food

Sometimes the rice is combined with another type of grain such as barley or beans or a combination of both. Among the beans that are most commonly used are dried lima beans, azuki beans or red beans and soy beans or soybean products like bean curd, bean paste and soy sauce.

Beef (See Beef Recipes) is perhaps the most popular meat in Korea. Chicken (See Chicken Recipes) and pork are also used but mutton is never or rarely seen. If you will notice at any Korean grocery market, the beef is never sold (nor cooked) in one huge piece but rather in thin slices or cut into bite-size pieces; sometimes they are even beaten out to a papery thin slice. The beef is then kneaded well with a marinade and left for at least two to three hours so that it becomes not only tender but is flavored as well.

The most famous Korean charcoal girl or broil meal include the bulgogi or bulgalbi in which thin slices of meat is served on a hot grill set in the middle of the dining table. Guests are then welcomed to broil or grill their own meat. In Korea, you also have an abundance of seafood dishes (See Seafood Recipes) such as fried oysters hot pot or squid in vinegar and soy sauce just to name a two. Koreans, just like the Japanese uses seaweed or nori in many of their dishes.

The basic Korean diet at each meal consists of steamd rice, hot soup, one or two types of kimchies and a number of various meat and vegetable side dishes. You would also find an assortment of fruits as an after-meal refresher. In traditional Korean setting, the table setting is often classified into 3 chop, 5 chop, 7 chop, 9 chop or 12 chop according to the number of side dishes served. The average family takes about three to four side dishes along with the rice, soup and kimchi for everday Korean meal.

For fancy events, such as a wedding celebration or someone's birthday, you can expect to find a dozen or more delightful dishes of different kinds usually served according to the season. Different settings will reflect different occasions such as New Year's Day Table, Moon Festival Table, Baby's First Birthday, Remembering Ancestors Table, Day Table, Bride's Gift Table and there's even one for a Drinking Table. The table is usually set very low to the ground. The main dishes and side dishes are shared by all and is placed in the middle of the table. The rice and soup usually in front of each diner. Chopsticks and spoons are used as utensils.

The following is my version of Korean marinating sauces which comes from experimenting and through trial and error. Though I probably won't score high marks for authenticity, it's the closest I can come. This sauce will marinate about 1 lb of thinly sliced beef. Adjust according to your palatal taste. Marinate the meat at least a couple of hours before serving.

Basic Korean Marinate Sauce:

• 2 tsp honey
• 1/2 tsp ginger (grated fine)
• 1 clove garlic (crushed)
• 1 tsp sesame oil
• 2 tsp sesame seeds (toasted)
• 4 tsp light soy sauce
• 1 bunch spring onions or green onions (chopped)
• pepper to taste

Enjoy making Korean dishes as much as I have.

Korean Recipes

Index of New Korean Recipes:

• Korean Spicy Buckwheat Noodles ^NEW
• Korean Spicy Octopus ^NEW
• Korean Egg Sandwich ^NEW
• Korean Fish Cake Soup ^NEW
• Korean Barbeque Chicken ^NEW
  
  Chicken, Duck, Quail & Poultry Recipes:
  
• Braised Spicy Chicken (Dak Do Ri Tan)
• Ginseng Chicken Soup (Sam Gae Tang) ^popular
• Korean Chicken Soup - Version I
• Chicken Soup with Ginseng (Samgye Tang) - Version II
• Spicy Chicken Wings (Dak Nal Ke Jo Rim)
  
  Pork, Mutton, Beef, Veal and Lamb Recipes
  
• Eggs with Beef (Ganghwe)
• Korean Barbeque (Bul Kogi) ^popular
• Korean Dumpling Soup (Mandoo)
• Korean Oxtail Soup
• Pressed Boiled Pork (Twaejigogi Pyonyuk)
• Pork and Crab Fried Rice (Bokum Bahb)
• Spicy Chilled Beef (Jang Jo Rim)
• Spicy Pork and Lamb Barbeque
  
  Seafood Recipes
  
• Fried Oyster Hot Pot
• Seafood Barbeque (Shrimp, Scallop, Squid) ^popular
• Seafood Pancakes (Pa Jun) ^popular
• Spicy Octopus (Nak Ji Bok Gum)
• Squid in Vinegar and Soy sauce
• Tuna Tartar (Cham Chi Hwe) ^popular
  
  Vegetarian Recipes
  
• Korean Barbeque Tofu
• Korean Bean Sprouts
• Korean Relish (Chonggak Kimchi)
• Korean Seasoned Potatoes
• Salted Soy Eggs (Taigyal Changjorim)
  
  Noodles, Rice & Bread Recipes
  
• Korean Vegetarian Dish (Chap Chae) ^popular
• Rice Medley (Bibimbap) ^popular
• Rice with Mushrooms (Song-I Bahb)
• Sesame Noodle Salad
  
  Dessert & Sweets Recipes
  
• Apple Wine (Sagwaju)
• Half Moon Rice Cakes (Songpyon) ^popular
• Herbal Teas (Ginseng Tea, Date Tea, Ginger Tea)
• Persimmon Punch (Sujunggwa) ^popular
• Sweet Rice Cake (Yak Shik)
• Sweet Rice Punch (Sik Hae) ^popular

Angelica Shoots (Turup)
Are young shoots with tender green leaves of the angelica bush which are available fresh only in the early spring.

Banchan
Refers to the various number of side dishes that accompanies steam-cooked short-grain rice, soup, and kimchi.

Barley Tea (Poricha)
Tea made from toasted barley kernels. It is prepared by adding the toasted barley to boiling water (5 mins), then strained and served. Barley tea is served cooled in summer and warm in winter. Corn tea is prepared and served the same way but is made from parched corn kernels.

Bindaetteok
Pancake made of ground mung beans, with green onions, kimchi, or peppers cooked on frying pans.

Bul Kogi
Meaning to cook meat by the fire and is considered by many Koreans as a national dish. Meats are sliced very thinly and marinated in various types of sauces.

Chilli Peppers (Korean)
Are skinny, long and mildly spicy. When ripe, these chillies turn bright red. Can be sliced thin threads to make garnish. Jalapeno, a spicier, rounder and wider green chilli can be used as a subsitute.

Corn Syrup
Dervived from corn kernels, is used occasionally in Korean cooking. Added to meat stews, crabs or vegetable dishes.

Concentrated Vinegar (Gang Cho)
A concentrated and pungent vinegar, it is used occasionally and sparingly, mostly as fortifier or as an added zesty punch to a dish that calls for a strong vinegary taste.

Dashima
This is an edible kelp. In Japanese this is known as Kombu and in Chinese, it is known as Haida.

Daikon
Or white Radish. Larger and milder than small red radish. Can be dressed and eaten raw, sliced and shredded in stir-fries, stews, soups and pickled or grated in dipping sauce.

Doenjang
Also a type of bean paste but has a stronger and spicier flavor taste than Gouchujang.

Ddukbokki
A broiled dish which is made by sliced rice cake, seasoned beef, fish cakes, and vegetable with gochujang.

Dried Anchovy
Small, silver salt-water fish used to enhance flavor of soup, stew and sauce. Make sure they are washed and de-headed before use. Can be made into fish stock soup.

Galbi
Pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called "Korean BBQ", and can be seasoned or unseasoned. A variation using seasoned chicken is called (Dakgalbi).

Gimbap (Kimbap or seaweed rice)
Rice and strips of vegetables, egg, and meat, rolled in seaweed and sliced into bite-sized pieces. Unlike Japanese futomaki sushi rolls, rice is seasoned with salt and sesame seed oil.

Ginseng Root (Insam)
Widely regarded as a rejuvenating herb, Koreans ascribe much medicinal power to this famous root. Prices can be quite high for the finest grade of this root. In addition to tea, ginseng may be cooked with foods such as stuffed chicken, or simmered in soy sauce to make a dressing. Common: American Ginseng.

Ginger
Used often as a spice, the mature ginger is spicier and more pungent than young ginger which has a lighter taste. In most cases, ginger should be peeled before shredding, mincing etc.

Ginko Nuts (Unhaeng)
Oval-shaped, yellow in color, are nuts with a soft texture. The shelled nuts can be stir-fried till green after which the outer skin can be peeled off easily. The peeled nuts are then used for garnish on many special Korean dishes.

Gochujang
Is a type of red bean paste and made from soy bean, more pungent than the Japanese miso soup.

Gobchang
Similar to makchang except prepared from the small intestines of pork (or ox).

Glass Noodles
Made from mung beans and potato starch, these noodles are also known as cellophane noodles or green bean threads.

Hanjongshik
Literally means "full course Korean meal," and it is just that. When you order Hanjongshik , you are usually served Bul Kogi, steamed short ribs, grilled fish, and a host of side dishes. These side dishes may vary from restaurant to restaurant, but the servings are always ample.

Hoe
Raw seafood dish dipped in gochujang or soy sauce with wasabi, served with lettuce or sesame leaves.

Hot Pepper Paste (Go Chu Jang)
Korean style hot pepper paste is made from slowly cooking glutinous rice flour, red pepper powder, corn syrup and salt.

Kalbi
Short ribs of beef or pork, is also a popular dish. Usually grilled at the table. Restaurants that specialize in pulgogi will also serve good kalbi.

Kimchi
Also known as gimchi or kimchee, is a traditional Korean dish of fermented vegetables seasoned with chili peppers and salt. Can be served as a side dish. It is often tangy and spicy in nature. Very popular dish and is used in most Korean cuisine.

Korean Soy Sauce (Kuk Kang Jang)
Lighter in color but saltier in flavor than the usual soy sauce. Used mostly for light color dishes and soups.

Korean Chilli Peppers
Korean Chilli Peppers are skinny, long and midlly spicy. When ripe, Korean chilli peppers turn into a beautiful, bright red color. They can be sliced into thin threads as an attractive garnish. If you cannot find this, subsitute with Jalapeno peppers instead.

Konyak
Jellied potato puree. Sliced and used like a noodle.

Lotus Root (Yon Gun)
Is the root of the lotus flower. It is grey on the outside. When cut open, you will find a lacy effect that is formed in each slice by several open tubes which run the length of the root. Served as a vegetable or candied as sweet.

Mandu
A dumpling typically filled with pork or beef, vegetables, special noodles, tofu and kimchi. These can be prepared boiled, pan-fried, or steamed.

Makchang
Grilled pork large intestines prepared like samgyeopsal and galbi. Often served with a light doenjang sauce and chopped green onions. Very popular in Daegu and the surrounding Gyeongsang region.

Metal Grids and Table Top Burner
Koreans love cooking foods at the table. Not only will the food always stay hot, it is also fun to eat as the food is being cooked. Primarily used for barbequing indoors, the burner is fueled by a disposable and replaceable butane gas container. Found at most Asian grocery stores.

Mirin
Is a sweet low-alcohol rice wine used in Japanese and Korean cooking, sometimes referred to simply as rice wine but should not be confused with sake which is the Japanese rice wine made for drinking.

Napa Cabbage
Also known as hakusai, celery cabbage, wong bok and Peking cabbage, this vegetable is available all year round.

Pajeon
Pancake made mostly of eggs and flour, with green onion, oysters, or fresh baby clams cooked on frying pans.

Pear, Korean
Also known as Japanese pear, Asian pear and apple pear, this juicy and crispy fruit usually comes in yellow or brown skinned. Can be eaten raw or cooked.

Pine Nuts
Rich in protein and lips, eaten as a snack, ground up in porridge or use as garnish. Broad coned pine nuts tend to have a stronger flavor then the slender ones.

Red Pepper Powder (Go Chu Ga Ru)
Hotter than paprika, derived from fresh red chillies, it is then dried and ground into coarse or fine powder. Essential ingredient in Korean cuisine, used extensively and liberally in dishes.

Rice Cake (Ttok)
Is a delicacy served at most celebrations in Korea. It is made by steaming a glutinous rice flour dough which has been filled or mixed with various types of food such as sesame seed, beans, mungwort, nuts, jujube etc. and are shaped into half-moons or circles.

Rice Vinegar
Used in many Asian cuisines, it has a clear to light golden color with a delicate sweet flavor. Distilled white vinegar or cider vinegar may be subsituted.

Samgyeopsal
Unseasoned pork bacon cut from the belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.

Sesame Seeds
Used extensively as a seasoning in marinades, sauces and vegetable side sides as well as garnish. Toasting will bring out the full aroma and flavor of the seeds. Do not keep for long as they will go rancid. Also comes as black sesame seeds which has an earthier and richer taste.

Sesame Salt (Kkaesogum)
This is a mixture of toasted, crushed sesame seeds and salt. To make this, combine 1 tsp of salt to each 1 cup of seeds. This is one of the most basic Korean seasonings.

Seaweed (Kim)
Paper-thin sheets of dried seaweed. They are crisp with a delicate marine taste, rich in iodine, vitamins and minerals. Sold in a wide variety of sizes from large sheets bundles to short toasted strips. Wrapped in airtight plastic or tin canister to avoid moisture. Dashima seaweed is used for flavoring stock and miyuk seaweed is usually added to soups, stews or stir-frys.

Sea Salt
A natural salt that is cultivated from sea water. Koreans prefer it over regular table salt because it is fresh and light tasting. When pickling to make kimchi, try to use sea salts.

Shinsollo
Is a delicious mixture of meat, fish, vegetables and bean curd which is simmered in beef broth over a charcoal brazier at the table.

Shiitake Mushrooms
Also known as Chinese Black Mushrooms, sold fresh or dried. Dried ones have stronger flavor and needs to be soaked in warm water before use.

Soondae
Korean sausage made of chitterlings stuffed with a mixture of boiled sweet rice, oxen or pigs blood, potato noodle, mung bean sprouts, green onion, etc.

Somen
Resembling Italian angle hair pasta, somen is the thinnest Asian noodle avaiable. Made from white flour and can be cooked and served chilled.

Soy Sauce (Kanjang)
This soy sauce is a brownish-black salty liquid that is made by cooking fermented soybean cakes with water and salt. Each household in Korean used to make their own soy sauce in the spring; in fact you may find that some still follow this tradition. They are mild and add good flavor to any food. Japanese soy sauce is less salty but sweeter than Korean soy sauce.

Soybean Paste (Den Jang)
An important item in the Korean pantry, it is primarily made from fermented soybeans, glutinous rice, wheat flour and salt. Similar to Japanese soy bean paste miso and has a salty flavor.

Stone Pot
Primarily used to cook stews. With the use of a portable table top burner, they can be cooked and served directly at the table. Koreans love their food piping hot, especially during the cold winters. These pots serve the purpose, once heated through, they will retain heat for a long time.

Sweet Rice
Also known as glutinous or sticky rice, has a high starch content. When cooked becomes stickier. Often used for sweets and snacks purpose.

Todok
Is a type of fibrous white root that is commonly found in the moutnain during the spring season. It must be pounded with a heavy mallet then washed with salty water to take away its bitter puckery taste before seasoning and cooking. Some believe it acts as an appetite stimulant.

Watercress, Korean (Minari)
Has a slightly bitter taste. Considered an aquatic herb. May be added to soup but cooking time should be minimal. Definitely good with fish dishes.