Korean recipes (Engl) (DE)

Korean food is casually represented by Bulgogi and Kimchi. In fact, however, Koreans are proud of their diet, quite varied and full of nutrition. It is richly endowed with fermented foods, vegetables and grains, soups, teas, liquors, confectionery and soft drinks. Kimchi and doenjang paste made of soybeans are the best-known examples of Korean fermented foods, and these have recently become highly valued for their disease-prevention effects. Korea boasts hundreds of vegetable and wild green dishes. The Korean meal is almost always accompanied by a big bowl of hot soup or stew, and the classic meal contains a variety of vegetables. Korean foods are seldom deep-fried like Chinese food; they are usually boiled or blanched, broiled, stir-fried, steamed, or pan-fried with vegetable oil.

Types of Korean Food (Engl)

Jeon

(pan-fried dishes)
Mushroom, zucchini, fish fillet, oyster, or green pepper with ground meat filling are thinly coated with flour, dipped in a beaten egg, and then pan-fried. There are also pancake-type jeon: mung bean powder, wheat flour or grated potato is used to make batter, and green onion, kimchi, or chopped pork are stirred in, then fried.

Jjim and Jorim

(simmered meat or fish)
Jjim and jorim are similar. Meat or fish are simmered over low heat in soy sauce flavored with other seasonings until tender and tasty. Jjim also refers to a steamed fish.

Gui

(broiled or barbecued dishes)
Bulgogi (thin-sliced marinated beef) and galbi (marinated beef ribs) are well-known examples of gui. Fish are often broiled, too.

Jjigae and Jeongol

(stew and casserole)
Less watery and containing more substance to chew than soup, these dishes can be the main part of a meal. Soybean paste stew is a very popular jjigae. Jeongol is usually cooked in a casserole dish on a fire at the dining table. Noodles, pine mushroom, octopus, tripe, and vegetables are favored substances to make jeongol.

Bap

(boiled rice)
Staple of the Korean diet. Barley, beans, chestnut, millet, or other grains are often added for special taste and further nutritional value.

Guk and Tang

(soup)
The Korean table is never complete without soup. Vegetables, meat, fish and shellfish, seaweed, and even boiled cow bones are used to make guk and tang.

Juk

(porridge)
Sometimes a delicacy, sometimes a restorative. Pine nuts, red beans, pumpkin, abalone, ginseng, chicken, vegetables, mushrooms and bean sprouts are the most popular ingredients.

Jeotgal

(seafood fermented in salt)
Fish, clams, shrimp, oysters, fish roe, or selected fish organs are popular for making jeotgal. Very salty. A pungent side dish in itself with boiled rice, it is sometimes added in making kimchi or used to season other foods.

Namul

(vegetable or wild green dishes)
The Korean diet includes hundreds of vegetable and wild green dishes called namul, and a visit to a Korean marketplace shows a huge variety of unusual greens. Namul is usually parboiled or stir-fried and seasoned with combinations of salt, soy sauce, sesame seeds, sesame oil, garlic and green onion.

Hoe

(raw fish)
Sliced raw fish is becoming popular around the world. Tuna, croaker, flatfish, oysters, skate, sea cucumber, abalone, sea urchin, and squid are popular in Korea -- and sometimes raw beef. Sesame leaves or lettuces are common garnishes, and choices of thin-sliced ginger, mustard or red pepper paste sauce provide pungency. Hoe is pronounced "hwey."


Korean awesome Food Adventure (Engl)

Korean foods are very special,exotic,and particular. The most distingushing feature of the Korean food is the spiceness. The basic seasonings-red pepper,green onion,soysauce,bean paste, garlic,ginger,sesame,mustard,vinegar,wine have been combined in various ways to enhance Korean foods.

When most people think of Korean food, they think of Kimchi, Korea's staple side dish which, along with rice, accompanies almost every meal. It is served with every kinds of Korean meals and it stimulates the appetite like pickles.



Bulgogi is also a famous Korean Dish made with marinated sliced Beef.



One more Bulgogi recipe (Engl)

Beef Bulgogi - Marinate Beef 1



Beef Bulgogi - Cook and Serve 2



Bulgogi, koreanisches mariniertes Rindfleisch (DE) (Link)

http://www.gutefrage.net/video/kochen-bulgogi-koreanisches-mariniertes-rindfleisch

Bibim-bap (Korean)




Bibim-bap (Mixed Rice) – This delicious combination of bean sprouts, spinach, eggs, rice, pepper paste and various other vegetables. These ingredients are then mixed up and eaten. Some places will include meat, either tuna or pork, but if you ask them to leave it out, bibim-bap provides a tasty alternative for vegetarians.
It is prepared by first steaming some white rice. Then cucumbers, mushrooms, and carrots should be cut into small slices. They should then be seasoned with salt and stir-fried. An egg should also be friend sunny-side-up. Bean sprouts and spinach are also boiled in salt water mixed with minced or pressed garlic. A lettuce leaf should then be placed in the base of a bowl and rice should be spooned in to the desired amount on top of the leaf. Then the stir-fried and boiled vegetables should be arranged a top the mound of rice and the fried egg should be placed on top of those. Then red pepper paste should be added for taste. Finally, with vigorous motions one should mix all of these vegetables, rice, egg, and pepper paste into a delicious and healthy treat.There's also a vegetarian version of this dish.

INGREDIENTS

Main: 1/4 Cup Ground Beef
1/4 Cup Korean Radish Side-dish (Moosaengchae)
1/4 Cup Kimchi
2 Handful Bean Sprout
1 Handful Gosari
1/3 (Carrot, Zucchini, Cucumber, Onion)
2~3 Leaves Lettuce
1/2 Green Onion
1 Egg
1 Sheet Dried Seaweed
2 Bowls Cooked Rice

For the Beef:
1/2 tsp (Sugar, Cooking Wine, Soy Sauce, Sesame Oil)
1 clove Minced Garlic, 1 Pinch (Salt, Black Pepper)

For the Gosari:
1/4 Onion, 2 tsp Soy Sauce, 1 tsp Sesame Oil,
1/2 Tbsp Olive Oil, 1/2 tsp Minced Garlic

For the Bean Sprouts:
1/2 tsp Sesame Oil, 1 Pinch Salt

For the Bibimbap Sauce:
3 Tbsp Red Pepper Paste, 1/4 tsp Soy Sauce,
1 tsp (Vinegar, Sugar), 3/4 tsp Sesame Seeds,
1 tsp Sesame Oil, 1/2 tsp Minced Garlic

Yield: 2 Servings




Bibimbap (Vegetables, Pork and Rice bowl) (Engl)

Ingredients:

100g Bracken stalks
2 tbsp vegetable oil
250g minced pork
150g Doragee, (optional)
2 Carrots, sliced into batons
150g bean sprouts
3 handfuls Spinach, roughly chopped
1 tbsp Sesame oil
4 Eggs
1/2 iceberg Lettuce, finely sliced
250g hot steamed rice, (cooked weight)
1 tsp Sesame seeds
3 tbsp shop-bought red chilli paste

Link to the recipe (Engl)

http://uktv.co.uk/food/recipe/aid/601778/displayVideo/hi

Bibimbap (Engl)



Kimchi (Engl)

Kimchi is a fermented vegetable dish allowing long storage. In the past, Koreans used to prepare it as a substitute for fresh vegetables during the winter months. Today, housewives still prepare a large amount of winter kimchi, somewhere from late November through early December. This nationwide annual event is called gimjang.

The introduction of red pepper from Europe, through Japan, in the 17th century brought a major innovation to kimchi and to the Korean diet in general. There are now more than 160 kimchi varieties differentiated by region and ingredients. Kimchi is the basic side dish at every Korean meal; it is also an ingredient in other popular dishes such as kimchi stew, kimchi pancakes, kimchi fried rice and kimchi ramyeon (ramen noodles). Kimchi is being widely tried in various ways in an effort to create new tastes and flavors. These days kimchi is gaining popularity worldwide for its nutritional value and disease-prevention effect.

Making Kimchi Recipe 1 (Engl)



Kimchi Recipe 2 (Engl)

Nutritious cabbage, a fire-engine-red pepper paste and a few hours of brining result in an intensely flavorful kimchi. It's is a great condiment to serve with meats, especially pork, and adds a kick to soups and stews. Once you make a batch, it'll keep in the refrigerator or in a cool environment, ready to use whenever you want added texture and intensity to a meal.



Kimchi Recipe 3 (Engl)





Kimbap (김밥)- Korean Rice Rolls - (Engl)

Essentially, Kimbap is made from white Rice and various other yummies of your choice, which are then all rolled up in some kim (pronounced kheem), or roasted Seaweed. You can use Nori as well.



Seaweed Soup - Miyuk Gook (Engl)



Soybean Sprout Side Dish - Kong Namul (Engl)





Traditional Korean Food and Culture (Engl)

Description: Yum yum! Traditional Korean food is... WOW... Especially when I'm wearing the apron! Even the street food is incredible!



Korean Food (Engl)

Description: Korean food.. what can i say? different but awesome. Haha, you know kimchi (spicy cabbage) is served with every meal.. kind of like fries!



Pyog'o Mushrooms (Engl)

Marvel at the intense and mysterious process of cultivating pyog'o mushrooms, a revered delicacy in a country where mushrooms are a staple.



Royale Cuisine (Engl) (Link)

Korea's food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens.

http://www.gourmet.com/video?videoID=22577468001


Perilla Kimchi (Engl)


(Perilla)

Main Ingredients:

• About 80 Perilla Leaves
• ½ Cup Red Pepper Powder
• ¼ Cup Fish Sauce (and 3 Tbsp Water)
• ⅓ Cup Green Onions
• ¼ Cup Carrot
• 1½ Tbsp Sugar
• 1½ Tbsp Ground Asian Pear (Optional)
• 1 Tbsp Minced Garlic
• 1 Tbsp Sesame Seeds
• ½ tsp Minced Ginger