An online diary of someone who tends to forget easily.

Top 5 Korean Food Recipes

I've always wanted to learn how to cook. Lately I found myself interested in learning how to cook Korean food. As I search on the different recipe online, I decided to focus on quick and easy recipe that I can do at home. Here are my Top 5 simple Korean food recipes that I found because of Google. Check the details below.

Dukboki (Tteokbeokki)
RECIPE #1: Spicy Korean Rice Cakes 
(Duk Boki)
By Naomi Imatome-Yun, Guide
-1 lb cylindrical rice cakes (duk), cut into 2" pieces
-1 Tbsp kochujang (hot chili pepper paste)
-1 tsp kochukaru (hot chili pepper powder)
-1 Tbsp sugar
-2 tsp minced garlic
-1.5 Tbsp soy sauce
-1 package rectangular fish cake (oden or omook), sliced into 1" pieces
-2 cups Napa cabbage, chopped
-3 shiitake mushrooms, soaked and sliced into pieces

1. Soak rice cakes (duk)for about an hour in cold water.*
2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
3. Bring to a boil.
4. Add fish cakes.
5. Bring to a boil.
6. Add the mushrooms, cabbage, and rice cakes.
7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

*If you don't have time to soak the rice cakes for an hour in advance, you can add the rice cakes into the pot in the very beginning with the sauce. Simmer for about 10 minutes before adding fish cakes and simmer for a few minutes more after adding vegetables.
RECIPE #2: Grilled Pork Belly wrapped in Lettuce (Samgyeopsal)
-8-12 strips of samgyeopsal pork belly
-8-12 lettuce leaves
-a bowl of steamed rice
-gochujang (hot chili pepper paste)

1. Without seasoning the meat, fry the samgyeopsal in a frying pan with a little oil until browned.
2. Wash and dry lettuce leaves.
3. Lettuce leaves should be at least palm sized and no larger than a cupped hand. Divide larger leaves into smaller pieces if necessary.
4. Place a lettuce leave in one hand.
5. Add a small spoonful of rice.
6. Dip the cooked samgyeopsal into gochujang and place it on top of the rice.
7. Wrap into a parcel small enough to be consumed in a single bite.
RECIPE #3: Beef and Mixed Vegetable Rice (Bibimbap)
-¼ lb chopped beef (ground beef is acceptable)
-1 cup bellflower roots (doraji)
-½ cup bean sprouts
-1 lettuce leaf
-3 shiitake mushrooms
-1 sheet of vegetable jelly
-⅓ carrot
-1 cucumber
-1 egg
-3 cups short-grain rice
-4 tbsp kochujang
-1 tbsp sugar
-1 tbsp sesame seeds
-1 tsp sesame oil

1. Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 1 cup of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.
2. Season beef and stir-fry lightly until cooked.
3. Cut cucumbers, carrots and shitake mushrooms into match stick size and shred bellflower roots (doraji) and lettuce leaf. Squeeze out excess water and sprinkle them with salt (not including lettuce leaf).
4. Add 1 tsp of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.
5. Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*for hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 tsp of sesame oil. Place the rice sizzling right into the hot stone pot).
6. Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*for hot stone dolsot bibimbop, place the raw egg on the side of the hot pot so it can slightly cook).
7. To make seasoned kochujang paste, combine kochujang, sugar, sesame seeds and sesame oil. Mix all ingredients well.
8. Add seasoned kochujang to taste and mix it thoroughly with rice and vegetables before eating.
Kimchi Chigae
RECIPE #4: Fermented Cabbage Soup (Kimchi Chigae)
-1 cup of kimchi, 16 oz pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute)
-2 green onions, slice in a bias
-½ pack tofu (dooboo)
-2 kochu (hot green chili), chopped
-2 tbsp kochujang (Korean chili paste)
-1 tbsp kochukaru (Korean chili pepper flakes)
-2 tbsp minced garlic
-1 tsp soy sauce
-3 cups water
-Salt & pepper

1. Place a pot on the stove, turn the heat on. Add pork belly (or bacon), sauté for a minute or so.
2. Add kochujang and cook until meat becomes white.
3. Pour the water, add kimchi. Bring to a boil, reduce to simmer.
4. Add soy sauce, kochukaru, and garlic. Cook for 20-30 minutes.
5. Add chilies, green onions, salt and pepper. Cook for another minute.
6. Serve with rice.
RECIPE #5: Fermented Cabbage (Kimchi)
-Cabbage - about one pound
-Fine red chili pepper flakes
-1 tbsp minced garlic
-1 tbsp minced ginger
-3-4 green onions, sliced
-2 tablespoons anchovy or fish sauce (optional)
-½ yellow onion
-½ ripe apple
-½ ripe Korean pear
-Sea salt

1. Separate cabbage leaves and chop into bite-size pieces.
2. Dissolve a quarter cup of sea salt in a bowl of warm water then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.
3. Give cabbage a good rinse to remove excess salt then transfer cabbage to a large bowl.
4. Combine a quarter cup of fine red chili pepper flakes with warm water, stir gently with a spoon to create a red chili paste, then transfer chili paste to cabbage.
5. Add minced garlic, minced ginger, green onions, and fish sauce.
6. Blend yellow onion, apple, and pear with one cup of water, then add this natural sweetener to the cabbage.
7. Put on a pair of plastic gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chili paste.
8. Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.
9. Transfer any liquid that accumulated during the mixing process into the bottle as well - this liquid will become kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
10. Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kimchi to sit at room temperature for at least 24 hours.
11. Refrigerate and take out portions as needed. The refrigerated kimchi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.


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