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| KOREAN MAIN DISHES |
| A.) BULGOGI - (Korean Barbecued Beef): |
| 1/2 cup soy sauce; 4 tbls. sesame oil; 4 tbls. sugar; 1 tsp. black pepper; 2 cloves fresh minced garlic; 1/2 cup chopped green onions; 2 tbls. toasted sesame seeds; 3 lbs. thinly sliced sirloin tip, thinly sliced pork loin may be used in place of the beef, sliced into 1/2" x 2" pieces. |
| 1.) In a large bowl, combine soy sauce, sesame oil, sugar, black pepper, garlic, green onions, and sesame seeds. Add the |
| meat and mix well. Cover and refrigerate 1 to 2 hrs. 2.) On a stove top or a charcoal grill, grill the meat for 2 - 3 mins., per side until brown. 3.) Serve hot with steamed rice or in a lettuce leaf rolled up. If thinly sliced pork is used, then this dish is called "PULGOGI". |
| B.) TAK NALGAE T'WIGIM - (Deep Fried Chicken Wings): |
| 1 bag of chicken wings; 1 cup of flour; 2/3 cup of soy sauce; 2 tsps. lemon juice; 4 tsps. oyster sauce; 4 tbls. sugar; 3 cloves minced fresh garlic; 1 tsp. minced ginger root; enough shortening to deep fry the wings: |
| 1.) Pour flour into a large plastic bag. Add the chicken wings (a few at a time). Close the bag and shake until wings are completely coated. Continue with remainder of wings until all are coated. 2.) In a deep fryer or a large wok or frying pan, heat shortening about 2 mins. Carefully place 4 or 5 wings into the oil and fry until golden brown. Keep wings warm in a 200 degree oven while frying remaining wings. 3.) Combine remaining ingredients in a large saucepan and bring to a boil over high heat. Re- move from the heat, add the deep fried wings and stir to coat with the sauce. Serve hot with steamed rice. |
| C.) CHE YUK - (Simmered Pork): |
| 5 cups water; 2 tsps. salt; 4 1/2" x 1" pieces of ginger root; 3 boneless pork loin (fat re- moved): |
| 1.) In a large saucepan, combine water, salt and ginger root. Add pork, cover and bring to a boil over high heat. 2.) Reduce heat to low and cook pork, covered, for 1 1/2 hrs., or until tender. 3.) Cool pork to room temp., then cut into thin slices. Serve with steamed rice. Serves 8 |
| D.) DAK-DARI KOOI - (Broiled Chicken): |
| 8 CHICKEN THIGHS; |
| SEASONING MIXTURE 1/2 cup soy sauce; 3 tbls. sugar; 6 tbls. chopped green onions; 2 tsps. minced garlic; 1 tsp. minced ginger root; 4 tsps. of toasted sesame seeds; 3 tbls. sesame oil; 1/4 black pepper; |
| 1.) Score chicken thighs and steam 15 - 20 mins. 2.) Thoroughly combine all ingredients for the seasoning mixture. Then marinate the steamed chicken in the mixture for 1 hr. 3.) Broil the marinated chicken in an oven broiler or on a grill, brushing them with the season- ing mixture, until golden brown. Serve with steamed rice, spinach salad & kimch'i. Serves 8 |
| E.) YUK PO - (Korean -Style Beef Jerky): |
| 2 LBS. BEEF - (ROUND ROAST): |
| SEASONING MIXTURE 1/2 cup of soy sauce; 3 tbls. honey; 2 tbls. sherry; 1/4 tsp. black pepper; 1/4 - 1/2 cup of un- toasted sesame seeds: |
| 1.) Cut beef into 1/8" thick slices. Then mix together all ingredients of the seasoning mix- ture, except the sesame seeds. 2.) Marinate the sliced beef in the seasoning mixture for 20 mins., then remove the meat from the seasoning. Pour the sesame seeds into a clean plastic bag or a brown paper bag. Put the beef (a little at a time) into the bag and shake to coat the beef with the seeds. 3.) Then place the beef into a food dehydrator or on a flat cookie sheet and insert into a 200 degree oven, turning from time to time until completely dried. Serve with steamed rice and kimch'i. |