Bibimbap (비빔밥)

Here is another recipe I tried from Aeri. All of my Korean recipes I have posted here have been from you wonderful Youtube channel. I also found out recently that she has a blog with all of her recipes as well as step by step pictures and instructions. Please give her site a look and see if there are any other recipes you might like.

http://aeriskitchen.com/2008/12/bibimbap-%eb%b9%84%eb%b9%94%eb%b0%a5/#more-1105

Main Ingredients:

I made mine with everything except the last three ingredients. I personally don't like Kimchi or radish and my grocery store didn't have bean sprouts. You can really add any other ingredients that you like as well.

• ⅓ Onion
• ⅓ Carrot
• ⅓ Zucchini
• ⅓ Cucumber
• 2-3 Leaves Lettuce
• ½ Green Onion
• 1 Egg
• 1 Dried Seaweed
• 2 Bowls Cooked Rice
• ¼ Cup MooSaengChae (Radish-sidedish) you can find the recipe for this here- http://aeriskitchen.com/2008/09/korean-radish-side-dish/
• ¼ Cup Kimchi
• 2 Handfulls Bean Sprouts

Meat Ingredients:

• ¼ Cup Ground Beef
• ½ tsp Soy Sauce
• ½ tsp Sugar
• ½ tsp Cooking Wine
• ½ tsp Sesame Oil
• 1 Clove Minced Garlic
• 1 Pinch Salt & Black Pepper

Sauce Ingredients:

• 3 Tbsp Red Pepper Paste
• ¼ tsp Soy Sauce
• 1 tsp Brown Rice Vinegar or Apple Vinegar
• 1 tsp Sugar
• ¾ tsp Sesame Seeds
• 1 tsp Sesame Oil
• ½ tsp Minced Garlic

The recipe also calls for Gosari but I omitted this because I do not like the taste. I am adding it here for those of you who want to know what traditional Bibimbap is made up of.

Gosari Ingredients:

• 1 Handfull Dried Fernbrake (GoSaRi)
• ¼ Onion
• 2 tsp Soy Sauce
• 1 tsp Sesame Oil
• ½ Tbsp Olive Oil
• ½ tsp Minced Garlic

Directions:

• In a bowl, mix ¼ cup of ground beef, ½ tsp of soy sauce, ½ tsp of sugar, ½ tsp of cooking wine, ½ tsp of sesame oil, 1 clove minced garlic, 1 pinch of salt, and 1 pinch black pepper all together. Set it aside while you are preparing the other ingredients.
• Add the boiled bean sprouts, ½ tsp of sesame oil, and 1 pinch of salt. Mix well.
• If you are using Gosari follow step 1. and 2., if you are not using it you can skip to the next step.

1. If you buy dried gosari, soak one handful of gosari in water over night. If the gosari is still not soft, then boil it in water until it becomes soft, before you fry it.
2. Cut it into 3 inch pieces. In a pan, add the gosari, ¼ of sliced onion, 2 tsp of soy sauce, 1 tsp of sesame oil, ½ tbsp of olive oil, and ½ tsp of minced garlic. Fry for 10 minutes.

• Julienne ⅓ of a carrot and ⅓ of a zucchini to the same size.
• Slice ⅓ of an onion thinly.
• Cut ½ of a green onion thinly. Fry the green onion with a little bit of salt for 5 seconds.
• In the same way, fry the onion with a pinch of salt for 20 seconds.
• Fry the zucchini for 1 minute with some salt.
• Fry the carrot for 30 second with some salt.
• Fry the marinated beef until the beef is completely cooked.
• Fry one flat egg with a pinch of salt. Slice it thinly.

If you are using Kimchi, follow the following two steps.

1. Cut ¼ cup of kimchi into small pieces.
2. Fry with a little bit of oil for 2 minutes. You can add a little bit of sugar if you want.

• Cut 1 sheet of dried seaweed into strips with scissors.
• Cut 2-3 leaves of lettuce thinly.
• Julienne ⅓ of a cucumber thinly.
• Add the radish side dish, MooSaengChae
• To make the sauce, mix 3 tbsp of red pepper paste, ¼ tsp of soy sauce, 1 tsp of vinegar, 1 tsp of sugar, 1 tsp of sesame oil, ¾ tsp of sesame seeds, and ½ tsp of minced garlic.
• In a large bowl, place 1 cup of cooked rice, all of the vegetables, kimchi, egg, and dried seaweed. Put the beef in the center. Then, pour 2-3 spoons of sauce on top of the beef. You can adjust the amount of the sauce, depending on how spicy you want it.
• Mix all the ingredients together until well blended.

Enjoy!

Beef GalBi 소갈비

This by far has been my favorite Korean dish. You can find the recipe along with step by step pictured instructions here: www.aeriskitchen.com. I find all of my Korean recipes on Aeris's website or her Youtube channel (aeriskitchen).

Main Ingredients:

• 2½ lb. Beef Ribs, also called Flanken Short Ribs (10 pieces)
  
• 1 Asian Pear (10 oz)
• ½ Onion

Sauce Ingredients

• ½ Cup Soup Soy Sauce
• 2 Tbsp Cooking Wine
• 1½ Tbsp Minced Garlic
• 1 tsp Minced Ginger
• 1½ Tbsp Sugar
• 1½ Tbsp Honey
• 1 Tbsp Sesame Oil
• ¼ tsp Black Pepper
• 3 Tbsp Finely Chopped Green Onions

Directions:

• Soak 2½ lb of beef ribs in water for about 2 or 3 hours to get rid of the blood.
• Change the water every hour when some of the blood leaches out. 2 or 3 hours later, rinse the ribs and drain the water.
• Cut 1 Asian pear and ½ of an onion.
• Grind the pear and onion together in a blender.
• Pour the pear and onion mixture on to the beef ribs.
• Mix the sauce with the ribs and set them aside for an hour. This will help get rid of the strong meat flavor and make the meat sweet and tender.
• In a bowl, combine ½ cup of soy sauce, 2 Tbsp of cooking wine, 1½ Tbsp of minced garlic, 1 tsp of minced ginger, 1½ Tbsp of sugar, 1½ Tbsp Honey, 1 Tbsp of sesame oil, ¼ tsp of black pepper, and 3 Tbsp of finely chopped green onions. Mix everything until the sugar and honey dissolves.
• 1 hour later, pour the sauce mixture on the beef ribs and mix again.
• Cover the ribs with plastic wrap and marinate them for a day in the refrigerator. Flip over all the ribs once or twice while it is marinating.
• The next day, grill some of the marinated beef ribs with a little of the extra sauce on a heated pan or grill.
• Cook them until the ribs are well done.
• After they are cooked I like to put them in a 350 degree oven for about 5 or 10 minutes.
• I also freeze half of them and reheat them in the oven. I actually like them the second time better. I like to cook them until they are really well done.

I LOVE this marinade and I am planning to try it on a different cut of beef. I will keep you all posted on how that works out.

Enjoy!

Beef Jap Chae (잡채)

I thought of my husband when I saw this recipe and thought he would really like it. I was right he LOVED this recipe and I will definitely be making it again. I am not a spinach eater nor an egg eater but I can eat the spinach in this recipe. I will just leave the egg out of my serving. If you are interested in seeing step by step instructions with pictures please visit aeriskitchen's blog at the link below :
http://aeriskitchen.com/2008/12/japchae-%EC%9E%A1%EC%B1%84/#more-1125

Main Ingredients

• ⅓ Carrot
• ½ Onion
• ⅓ Sweet Pepper (Optional)
• 2 Eggs (Optional)
• Olive Oil
• Salt & Black Pepper

Beef Ingredients

• 1 Cup Beef
• ½ Tbsp Soy Sauce
• ½ Tbsp Cooking Wine
• 1 tsp Garlic
• 1½ tsp Sugar
• A pinch of Black Pepper

Mushroom Ingredients

• 3 Dried Shiitake Mushrooms(I used button mushrooms)
• 1½ tsp Soy Sauce
• ½ tsp Sugar
• ¼ tsp Garlic

Spinach Ingredients

• 3 oz Spinach
• 1 tsp Soy Sauce
• ½ tsp Sugar

Noodle Ingredients

• 1 Handful (4.6 oz) Cellophane Noodles (Dang Myun)also called glass noodles
  
• 2 Tbsp Soy Sauce
• ½ Tbsp Sugar
• 2 Tbsp Olive Oil

Seasoning Ingredients

• 1½ Tbsp Soy Sauce
• 2 Tbsp Sesame Oil
• 1 Tbsp Sugar
• 1 Tbsp Sesame Seeds
• ⅛ tsp Black Pepper

Directions

• Cut about 4.6 oz (1 cup) of beef thinly
• In a small bowl, mix the beef, ½ Tbsp of soy sauce, ½ Tbsp of cooking wine, 1 tsp of garlic, 1½ tsp of sugar, and 1 pinch of black pepper. Set it aside for at least 30 minutes. ( I left mine overnight)
• If you are using shiitake mushrooms:Soak 3 dried shiitake mushrooms in the water for 3 hours, and then squeeze out the water.
  
• Whether you are using the shiitake mushrooms or button mushrooms, remove the stems and slice the mushrooms thinly.
• In a bowl, mix the mushrooms, 1½ tsp of soy sauce, ½ tsp of sugar, and ¼ tsp of garlic.
• Add 3 oz of spinach in boiling water with some salt to keep the color green. Boil for about 30 seconds, and then rinse in cold water. (I used frozen leaf spinach and microwaved it)
• Squeeze out the water.
• Mix the cooked spinach, 1 tsp of soy sauce, and ½ tsp of sugar. Set it aside.
• Cut ½ of an onion thinly. Julienne ⅓ of a carrot thinly. Slice ⅓ of a sweet pepper thinly.
• In boiling water, add the noodles and boil for 3-4 minutes. Drain the water. The original recipe says to boil the noodles for 11 minutes but I was reading other recipes for Jap Chae and they all said to boil the noodles for 3-4 mins., and they came out good.
• Fry the carrot for 10 seconds with a little salt. (I cooked mine for about one minute)
• In a nonstick pan, add 2 Tbsp of olive oil, then add the noodles and stir them. Add 2 Tbsp of soy sauce, ½ Tbsp of sugar. Fry for 2 minutes or until the noodles are evenly colored by the soy sauce.
• Cool the noodles. This makes the combination of colors and flavors be good and the noodles will be shiny.
• To get better color for this dish: Separate the egg yokes and egg whites, and add 1 pinch of salt for each one. Beat the eggs. Fry and slice them thinly. (I just beat my yolk and egg whites together)
• Fry the marinated beef until it is completely cooked.
• Fry the marinated mushrooms until they are completely cooked.
• In a lightly oiled pan, fry the onion for 20 seconds on high with a little bit of salt. Fry the sweet pepper and carrot for 10 seconds with a little salt. (I cooked both the onions and the pepper for a couple of minutes because I like my veggies a little bit more well done)
• In a large bowl, mix all of the noodles, vegetables, and meat.
• Add 1½ Tbsp of soy sauce, 2 Tbsp of sesame oil, 1 Tbsp of sugar, 1 Tbsp of sesame seeds, and ⅛ tsp of black pepper.
• Mix all of the ingredients together, adding the egg last.

Enjoy!

Korean Beef Bulgogi (Korean BBQ) 불고기

I am love trying different Korean recipes. I want to make the best of my time here in South Korea. Everything that I have made so far has been really good. I am learning what the staples are in Korean cooking: Sesame oil, Soy Sauce, Garlic, Onion, Green Onion, Sugar,and Gochujang (red pepper paste) depending on the recipe. I picked a recipe from my favorite Korean cooking Youtube channel, aerieskitchen http://www.youtube.com/watch?v=GtVEasGxGpM&feature=relmfu . If you haven't check out her channel yet, you should really go take a look and try some of the recipes.

Meat Ingredients:

• 3 Cups Beef (Sirloin)
• 1 Onion
• ½ Carrot

Sauce Ingredients:

• 6 Tbsp Soy Sauce
• 3 Tbsp Sugar
• 3 Tbsp Asian Pear Juice
• 3 Tbsp Cooking Wine
• 3 Tbs Green Onion
• 1½ Tbsp Garlic
• 1 Pinch Ginger Powder
• 1 Tbsp Sesame Seeds
• ¼ tsp Black Pepper
• 1 Tbsp Sesame Oil

Directions:

• Cut 3 cups of beef thinly
• Julienne 2 carrots or 1/2 big carrot, mince 1½ Tbsp garlic, & chop the green onion
• Slice the onion
• In a bowl, combine: 6 Tbsp of soy sauce, 3 Tbsp of sugar, 3 Tbsp of Asian pear juice, 3 Tbsp of cooking wine, 3 Tbsp of green onion, 1½ Tbsp of garlic, 1 Pinch of ginger powder, 1 Tbsp of sesame seeds, ¼ tsp of black pepper, and 1 Tbsp of sesame oil. Mix everything together
• In a large bowl, combine meat and sauce mixture together
• Cover it with plastic wrap or put it in a container with a lid. Keep the container in the refrigerator for at least half a day or overnight
  
• The next day, cook the marinated beef in a pan on medium-high heat, until the beef has completely cooked

Serve with rice or wrap in leaf lettuce.

Enjoy!

Tuscan Style Chicken Marsala

I saw this in the spice isle of my grocery store and thought I would give it a try. It was great, very flavorful and the perfect amount of spice. I served it over No Yolk Egg Noodles but I am sure it would be great over spaghetti or angel hair pasta. I would not use the Egg Noodles again. I served the left overs with white rice and it was much better.

Penne A La Vodka With Chicken

Ingredients:

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Directions:

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Mushroom Risotto

Recipe from The Best Ever Low Fat cookbook.

Ingredients:

1 tbsp dried porcini mushrooms
1 1/4 cups boiling water
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 fresh sage sprig, finely chopped (I omitted because I didn't have any sage)
generous 1 1/4 cups risotto rice
1/2 cup white wine
8 oz./ 225 g cremini mushrooms, sliced
3 cups hot vegetable stock
4 tbsp freshly grated Parmesan cheese
salt and pepper
shavings of fresh Parmesan cheese for garnish

Instructions:

• Put the dried porcini mushrooms in a small bowl and pour in the boiling water to cover. let soak for 30 minutes, or until the mushrooms are soft. Drain, reserving the soaking liquid. Using a sharp knife, chop the mushrooms and strain the soaking liquid through a coffee filter paper or cheesecloth-lined strainer.
• Heat the olive oil in a large, heavy-bottom pan. Add the onion, garlic, and sage and cook, stirring frequently, for 5 minutes. Add the rice and cook over low heat, stirring constantly to coat the grains and with the oil, for 3 minutes. Add the white wine and cook, stirring constantly, until it has evaporated. Stir in the porcini and cremini mushrooms, the mushroom soaking liquid and a large laddleful of the hot Vegetable Stock. Let simmer, stirring constantly, until all the stock has been absorbed. Continue adding the Vegetable Stock and stirring in this way for 20 minutes, or until all the stock has been absorbed and the rice is tender but still firm to the bite.
  
• Remove the pan from the heat, stir in the Parmesan cheese and season to taste with salt and pepper. Divide the risotto between 4 warmed serving plates, garnish with shavings of Parmesan cheese and serve.

Enjoy!