Serving Size : 4
-Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container with the meat you are gpoing to use. Mix well. Makes about 3/4 cup. Marinate, covered, in refrigerator from 24 to 48 hours.
-Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect to char the meat. Use grill’s cover but check for fire often.
Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice cubes, pinch of mint, chilled).
Summer tradition! DOUBLE the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better.
Yield: 6 servings
Mix all ingredients and divide the sauce among several small dishes. It can be prepared up to a day in advance and stored in a covered container in the refrigerator.
(Yield: 1 servings)
Combine all ingredients in a bowl. Makes about 1-1/2 cups.
(Yield: 6 servings)
In a small bowl, thoroughly blend together the oil, vinegar, soy sauce, salt, pepper, scallions, pimiento, sesame seeds and garlic.
Place bean sprouts in a large wooden salad bowl. Pour the dressing over the bean sprouts; toss gently. Chill thoroughly for approximately one hour. Serve on individual chilled salad plates.
Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder,and glutinous rice flour. It keeps forever in the refrigerator. Some brands are hotter than others.
The following can be used as a dip for vegetables, a flavoring for soups and stirfrys, or a marinade for barbequed or grilled tofu or tempeh.
It’s a bit sweet, so decrease the sugar if desired. The recipe multiplies well.
Mix all ingredients well. Keeps a long time in the refrigerator.
From: Flavours of Korea, by Marc and Kim Millon (London: Andre Deutsch Ltd., 1991)
(Yield: 1 Recipe)
This meat sauce can be made in advance and stored in large quantities in the refrigerator. It will keep indefinitely. Use about 2 tablespoons per pound of vegetables or 1 tablespoon per cup of cooked vegetables.
1. Crush the garlic. Heat the sesame oil in a large frying pan. Brown the meat and garlic in the sesame oil, stirring constantly for 10 minutes. Add the soy sauce and soup stock. Simmer, uncovered, for 10 minutes.
2. When the sauce has cooled, skim off the fat and store for use as desired.
Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking.
This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. My preference is on beef short ribs or a good porterhouse steak.
* = can usually be found in the ethnic section of any supermarket or in a Chinese market etc.
In a bowl, combine YEODKIREUM powder and water. Mix well, then strain off liquid into a large pot. Add glutenous rice powder to liquid and mix well. Cook over low heat (113F, 45C). Remove from heat and allow to stand until rice powder is dissolved.
Heat to boiling, then reduce heat and let cook for 30 minutes. Transfer to a large bowl to cool. When completely cool, stir in MEJU and chili powder and blend well. Leave overnight.
The next day, mix in 4 cups of the salt and transfer mixture to a large container. Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze. Leave in a sunny place to ferment, stirring occasionally, for one month.
* NOTE: Available in Korean markets. Consists of soy beans which are made into dumplings, fermented, dried, and then powdered.
ADDITIONAL NOTES: Use a large container, as mixture rises as it ferments. During fermentation, cover container at night.
Yield: 1 servings
Red bean paste is particularly tasty served with fresh scallions and radishes or added to some soups. Korean kochu chang may be pruchased at many Oriental food stores. If it is not available, Japanese miso sauce may be substituted. This recipe is for a more pungent kochu chang than that which comes directly from the jar.
. Mix all the ingredients well. Serve in a small dish for dipping.
Source: The Korean Cookbook, by Judy Hyun.
Combine the soy sauce, sesame oil and rice vinegar in a small bowl. In a small, heavy, dry skillet over medium heat. Add the sesame seeds and stir until they darken a bit. Remove and crush seeds. Add to soy mixture with sugar and scallions. You can increase recipe amounts to make as much as you need. I usually make at least 6 times amount and store in fridge.
One of my favourite marinades, this is sufficient for about 500 g (1 lb) beef.
Combine all the ingredients. Pour over finely sliced beef, ribs or steaks, and leave for about 30 minutes or longer before stir-frying, grilling or barbecuing. Mustard Cabbage Relish
In a stainless steel saucepan bring sugar, water, salt and vinegar to the boil, stirring until sugar dissolves. Simmer for 5 minutes then leave to cool completely.
Wash the gai choy and trim off the leaves, saving them to use in soup. Only the thick leaf ribs and tender stems are used for this relish. Cut into chunks and weigh 250 g (8 oz). Blanch in boiling water for 1 minute, drain and plunge into iced water to stop the cooking and set the colour. Put cabbage and ginger in a glass jar which has been rinsed in very hot water. Pour in the cold vinegar mixture, cover and refrigerate for about 4 days before using. Serve as a relish with meals, sprinkling a few drops of sesame oil over if liked.
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