| Kimbop (Seaweed Rice Roll) 1 bunch spinach, steamed 2 carrots, cut in long thin strips 1 yellow pickled radish, cut in long thin strips 2 tablespoon vinegar 1 tablespoon sugar 1 piece thick sliced ham or Spam, cut in long thin strips and fried 1 egg, fried like omelet and cut in long thin strips 3 cups cooked rice 1 tablespoon sesame seeds 2 teaspoons sesame oil 1 package roasted seaweed sheets Stir fry the carrot with salt and pepper. Mix the radish with vinegar and sugar. Mix the rice with the sesame seeds and sesame oil. Place one seaweed sheet on a bamboo sheet. Put rice on half of the sheet and add 2 pieces of spinach, 1 carrot strip, 1 radish strip, 1 ham strip, 1 egg strip on top of rice. Roll in a log and squeeze tight. Use some rice to stick the seaweed together to keep it rolled. Place a little sesame oil in your hands and rub it on the seaweed roll. Put a little sesame oil on knife to cut roll. Source: My niece (Korean born) |
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| Daeji Bulgogi (Spicy Korean Pork Barbecue) 1 pound pork tenderloin, trimmed 2 tablespoons brown sugar 2 tablespoons soy sauce 1 1/2 tablespoons sambal oelek or Thai chile paste 1 teaspoon fresh ginger, minced 1 teaspoon dark sesame oil 1/2 teaspoon crushed red pepper 3 garlic cloves, minced cooking spray Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove the plastic wrap; cut pork diagonally across the grain into 1/16th-inch thick slices. Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-lock bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Prepare Grill. Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray. Grill 5 minutes or until desired degree of doneness, turning frequently. Yield: 4 servings. Source: "Cooking Light March 2003" |
Om Rice PORK: 1 teaspoon sambal oelek or Thai chile paste 1 teaspoon low-sodium soy sauce 1/2 teaspoon dark sesame oil 8 ounces boneless center-cut loin pork chops, trimmed and cut into 1/2-inch cubes Cooking spray RICE: 3 tablespoons soy sauce 2 teaspoons sambal oelek, up to 1 tablespoon, or Thai chile paste 2 teaspoons dark sesame oil 1 tablespoon vegetable oil 2 teaspoons fresh ginger, minced peeled 4 garlic cloves, minced 1/4 cup carrot, finely chopped 1 cup shiitake mushrooms caps, sliced 1 cup zucchini, chopped 3/4 cup green onions, chopped 1/2 cup red bell pepper, chopped 3 cups short-grain rice, cold cooked CREPES: 1 teaspoon dark sesame oil 1/2 teaspoon kosher salt 3 large eggs, lightly beaten 4 large egg whites, lightly beaten To prepare pork, combine first 4 ingredients in a small zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add pork mixture; stir-fry 2 minutes or until pork loses its pink color. Remove pork from pan. Cover and keep warm. To prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside. Heat vegetable oil in pan over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add carrot; stir-fry 1 minute. Add mushrooms, zucchini, onions, and bell pepper; stir-fry 3 minutes. Add rice; stir-fry 2 minutes or until thoroughly heated. Drizzle soy sauce mixture over rice mixture; stir well to combine. Cover and keep warm. To prepare crepes, combine 1 teaspoon sesame oil, salt, eggs, and egg whites, stirring mixture with a whisk. Heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat. Pour about 1/4 cup egg mixture into pan; quickly tilt pan in all directions so the egg mixture covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 30 seconds on the other side. Place crepe on a towel. Repeat procedure until all of the egg mixture is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking. Spoon about 1 cup rice mixture down center of each of 5 plates. Top each serving with a crepe; tuck edges of crepe under rice mixture. (The dish will look like a burrito.) Source: "Cooking Light Magazine, March 2003, page 150" Description : This Korean diner dish consists of fried rice encased in an egg crepe. My mother sometimes makes it with ground beef or leftover ham and usually serves it with a stripe of ketchup down the center of the crepe. Start with cold cooked rice (leftovers work great) so the oil will coat the grains and prevent clumping. |
| Bul Kogi 2 pounds sirloin, thinly sliced 3 green onion, chopped 4 cloves garlic, crushed 5 tablespoons soy sauce 2 tablespoons sesame oil 1/4 cup sugar 1 1/2 tablespoons toasted sesame seeds 1/8 teaspoon pepper Combine all ingredients except sirloin. Marinate the sirloin in the mixture and let sit overnight. Stir fry quickly in hot pan. Serve with rice and kim chee. Source: My niece |
| Dok Pok Gi (Cooked Rice Cakes) 3 cups dok kuk (small frozen rice cakes) 2 tablespoons red bean paste 2 tablespoons water 1 tablespoon sugar 1 small yellow onion, sliced 1 teaspoon garlic, minced 3 teaspoons sesame oil 2 teaspoons sesame seeds Mix red bean paste and water in a frying pan. Add frozen rice cakes and sugar. Cook over medium heat until rice cakes are thawed. Add onion, garlic and sesame oil and continue to cook until onion is slightly crunchy. Sprinkle sesame seeds on top and serve. If the red bean paste is too hot, then follow above directions omitting bean paste. Add 2 tablespoons soy sauce just before you serve it. |
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