EASY KOREAN GROUND BEEF BOWL
Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.
Provided by bd.weld
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
- Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
- Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g
KOREAN GROUND BEEF AND RICE BOWLS
Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the perfect weeknight meal.
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
- In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
- Serve over hot rice and garnish with green onions and sesame seeds.
Nutrition Facts : Calories 238 kcal, Carbohydrate 16 g, Protein 25 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 610 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
EASY BULGOGI (KOREAN BBQ BEEF)
Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.
Provided by KDC860
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
- Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 10.2 g, Fiber 0.5 g, Protein 21.4 g, SaturatedFat 2.9 g, Sodium 844.2 mg, Sugar 8.1 g
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
KOREAN-STYLE BBQ BEEF RECIPE BY TASTY
Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
- In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
- Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
- Heat the canola oil in a large skillet over high heat. Pat the meat dry.
- Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
- Serve with rice and side dishes.
- Enjoy!
Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams
KOREAN BEEF STEAK RICE BOWL
Korean beef steak rice bowl is loaded with tender and juicy strips of beef, marinated vegetable sides (banchan), and kimchi. Make it in under 30 minutes!
Provided by Sam | Ahead of Thyme
Categories Beef
Time 58m
Number Of Ingredients 24
Steps:
- Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
- Place in the fridge to marinate at least 30 minutes or overnight.
- Bring a pot of hot water to a boil. Turn off the heat, and add the broccoli, carrots, chives, and bean sprouts. Blanch cook for one minute. Drain the vegetables in a colander and run under cold water to cool down. Drain excessive water from the vegetables and set aside.
- In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
- Prepare the potatoes only if stir-frying the beef.
- Bring a large pot of water to a boil over medium-high heat. Add the cubed potatoes and cook for 6-7 minutes. Do not overcook potatoes because you do not want them to be mashed or too soft since they will be added to the stir fry together with the beef steak strips. Drain in a colander and set side for stir-fry.
- You can either stir fry the beef and potatoes together or cook them in the air fryer.
- Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
- Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
- Transfer the beef and potatoes to a plate.
- In each bowl, add a cup of steamed rice. Top the rice with 1/2 cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.
Nutrition Facts : ServingSize 1 half bowl, Calories 404 calories, Sugar 11 g, Sodium 485.8 mg, Fat 9.5 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 48.2 g, Fiber 2.9 g, Protein 30.5 g, Cholesterol 67 mg
NIF'S EASY KOREAN BEEF AND RICE
This is an easy go-to staple in our house! Spicy and sweet and takes very little time. I'm good at timing meal completion so I start the rice, make this recipe and then prepare veggies while the beef mixture is simmering. This recipe typically serves 4 adults and is a combination of a couple of other recipes. Enjoy!
Provided by Nif_H
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large frying pan over medium heat. Brown ground beef with garlic and ginger in the sesame oil. Keep pan medium heat so sesame oil doesn't burn. Once cooked through, spoon out fat from pan.
- Add brown sugar, soy sauce, salt and pepper flakes to the beef mixture. Simmer for a few of minutes to blend the flavours. This is when I'll set the table and make some quick veggies (Asian cucumber salad, sesame carrots, slaw).
- Serve beef over rice and top with green onion and toasted sesame seeds.
Nutrition Facts : Calories 1166.9, Fat 21.6, SaturatedFat 7.7, Cholesterol 110.6, Sodium 1466.9, Carbohydrate 186.8, Fiber 3.8, Sugar 27.9, Protein 50.3
BIBIMBAP
Bibimbap is a Korean rice bowl topped with vegetable sides and meat and served with a gochujang sauce. Follow my easy step-by-step recipe to make the best bibimbap!
Provided by Hyosun
Categories Main Course
Time 55m
Number Of Ingredients 27
Steps:
- Cook the rice, without soaking and using a little less water than the amount you normally use. The rice for bibimbap should be a little drier than usual for best results.
- Beef: Cut into thin 2-inch long strips. Mix in 1.5 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes over high heat.
- Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and briefly blanch, about 1 minute, flipping over once. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon).
- Spinach: Blanch the spinach in salted boiling water only until wilted, about 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt (about 1/2 teaspoon).
- Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt (about 1/2 teaspoon) over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
- Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté each vegetable in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt (about 1/4 teaspoon).
- Kongnamul (Soybean sprouts): Bring 2 cups of water to a boil. Add the soy beansprouts and boil for 2-3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon) to taste.
- Musaengchae (spicy radish salad): Cut 10 ounces of Korean radish (mu) into matchsticks. Add 2 tablespoons of chopped scallion, 1 tablespoon of gochugaru, 1 teaspoon minced garlic, 1/2 teaspoon salt (or more to taste), 1 teaspoon sugar, and 1 teaspoon sesame seeds. Mix everything well.
- Fry the eggs sunny side up or to your preference.
- Combine all of the sauce ingredients in a small bowl and mix thoroughly.
- Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce.
- For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat. Add a serving of cooked rice and arrange the toppings on top. Cook for several minutes until the rice sizzles.
KOREAN BEEF AND RICE
Our Korean Beef and Rice is the easiest meal you'll make ALL week. It's ready in less than 20 minutes, and it tastes just as good as takeout! Using ground beef instead of sirloin slices, it's not only budget friendly, but KID friendly, too.
Provided by Camille
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
- Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
- Serve over steamed rice and top with green onions.
KOREAN GROUND BEEF & RICE
Spice up your menu with Korean Ground Beef & Rice. Using sesame dressing, Sriracha, and other Eastern flavors, Korean Ground Beef & Rice is an eclectic addition to your meal planning options!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Brown meat in large nonstick skillet on medium-high, stirring occasionally.
- Add all remaining ingredients except rice; mix well. Bring to boil, stirring frequently; simmer on medium-low heat 5 to 7 min. or until liquid is slightly reduced, stirring occasionally.
- Sprinkle with onions.
- Serve over rice.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
KOREAN GROUND BEEF AND RICE BOWLS
Make and share this Korean Ground Beef and Rice Bowls recipe from Food.com.
Provided by Yearbook Mom
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
- 2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
- 3. Serve over hot rice and garnish with green onions and sesame seeds.
Nutrition Facts : Calories 407.5, Fat 13.8, SaturatedFat 5, Cholesterol 73.7, Sodium 611.4, Carbohydrate 42.9, Fiber 0.7, Sugar 13.8, Protein 26
BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)
Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
- Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
- Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
- Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
- To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 63 g, Cholesterol 242.9 mg, Fat 19.3 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 5 g, Sodium 573.9 mg, Sugar 6.6 g
BULGOGI (KOREAN BEEF) WITH RICE AND LETTUCE
Make and share this Bulgogi (Korean Beef) with rice and lettuce recipe from Food.com.
Provided by kiwidutch
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- To prepare the meat: Cut the beef into very thin slices.
- (The partial freezing will make slicing easier.) Crush the sesame seeds lightly.
- Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
- Pour over the meat in a glass dish, cover and refrigerate overnight.
- To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
- Cover and refrigerate.
- Remove 1 hour before serving.
- Cook rice, set aside to keep warm.
- To prepare the vegetables: Cut the zucchini into ½-inch slices, then cut each slice into thirds; set aside.
- Combine the green-onion shreds, sesame oil, vinegar and seeds.
- Set aside.
- Heat the oil in a heavy skillet over medium-high heat.
- Stir-fry the zucchini until browned and tender; transfer to a bowl.
- Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
- In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
- (Do not crowd the pan as the meat will steam.) Transfer to a platter.
- To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
- The dish is meant to be eaten with your fingers.
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KOREAN BEEF RICE BOWLS - JO COOKS
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4.8/5 (29)Calories 438 per servingCategory Main Course
- Cook the rice according to package instructions. I usually use Basmati rice and I add 2 1/2 cups of water for 1 cup of rice and about 1 tbsp of coconut oil.
- In a large skillet cook the ground beef first for about 3 minutes, breaking it into crumbles, over medium heat. Stir in the garlic and cook for another 5 minutes until the beef starts to brown and no longer pink.
- In a small bowl whisk together the sauce ingredients and pour over the beef. Let it simmer for another 1 minute while stirring, then remove from heat.
BIBIMBAP (KOREAN RICE, VEGETABLE, EGG AND BEEF BOWL ...
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5/5 (74)Total Time 1 hr 10 minsCategory Main DishesCalories 780 per serving
- Meanwhile, in a saucepan, cover the rice with cold water. Rinse and drain several times until the water runs clear. Add the water and salt.
- Meanwhile, in a bowl, combine all the ingredients. Season with pepper. Drain when ready to cook, keeping the marinade aside.
- In another large skillet over medium heat, melt the butter and add the eggs. Cook over low heat, on one side only, for about 3 minutes or until the egg white is cooked through. Season with salt and pepper.
KOREAN BEEF, EASY 30-MINUTE RECIPE - HEALTHY RECIPES BLOG
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5/5 (52)Calories 301 per servingCategory Main Course
- In a small bowl, whisk together the soy sauce, honey, cornstarch and red pepper flakes. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the sliced beef. Stir-fry the beef until browned, about 3-4 minutes.
- Add the soy sauce mixture. Reduce the heat to medium and stir-fry until the beef is well coated and the sauce has thickened, about 2 minutes.
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- Warm the oil in a large skillet over medium high heat. Brown the beef until cooked through, crumbling it as it browns. Drain thoroughly, then add the garlic and ginger and cook another minute or two until fragrant.
- Whisk together the brown sugar, cornstarch, soy sauce, and chili paste. Pour the liquids over the beef, stir to combine, and bring to a simmer for 2 minutes to blend the flavors and slightly thicken the sauce. Add the peas, stir and simmer a minute longer. The peas will thaw and warm in the hot skillet. Enjoy!
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KOREAN GROUND BEEF AND RICE BOWLS - MY KOREAN KITCHEN
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5/5 (22)Total Time 15 minsCategory MainCalories 551 per serving
KOREAN BEEF RECIPE - THE GIRL WHO ATE EVERYTHING
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4.7/5 (29)Category Main CourseCuisine KoreanTotal Time 15 mins
- Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.
- Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. If going for a low carb option, it's great over lettuce too!
KOREAN FOOD GUIDE OF 2022: 15 TASTEFUL KOREAN DISHES …
From traveltriangle.com
Author Pranav MongaPublished 2021-10-21Estimated Reading Time 7 mins
- Bibimbap (Rice Bowl) For those who find comfort in food bowls, Bibimbap will surely leave you filled and comforted. Bibimbap is a tasty mixture of rice, vegetables, beef, gochujang (hot chili paste), and a fried egg seasoned with soy sauce and sesame seeds.
- Japchae (Stir-Fried Glass Noodles) Arguably Korea’s favourite noodle dish, Japchae is made up of glass noodles stirred in sesame oil with beef, mushrooms, and an assortment of other vegetables.
- Samgyeopsal (Korean BBQ) Koreans have a things for pork. And, Samgyeopsal is their style of BBQ. If you are a non-vegetarian with an affinity for pork meat, you ought to try Samgyeopsal.
- Kimchi (Spicy Fermented Vegetables) Kimchi is the first thing that comes to our mind on the mention of Korean food. It is the best way to get familiar with the Korean Cuisine.
- Haemul Pajeon (Seafood Vegetable Pancake) For all seafood lovers out there, Haemul Pajeon is one dish you should put on your list. Crunchy on the outside, this pancake is made with rice and egg batter mixed with a variety of seafood and green onions.
- Kimbap/Gimbap (Korean-Style Sushi) Gimbap or Kimbap is a popular grab-and-go Korean street food which resemble a lot like Japanese sushi rolls. Too pretty to eat, this Korean food recipe is made with sushi rice, meat, spinach, and stir-fried vegetables wrapped in a seaweed roll.
- Sundubu Jjigae (Soft Tofu Stew) Soft Tofu Stew is a party of unusual flavours in a bowl. A popular Korean Stew is made with Tofu, vegetables, meat, seafood, and chilli paste with a raw egg thrown over the top.
- Tteokbokki (Spicy Red Rice Cake) Tteokbokki is a famous Korean street food in Seoul which is made with sweet and chewy rice cakes and fish cakes. The steamed rice cakes are stirred up with fish cakes and scallions in a special sauce made if chilli paste and soybean paste.
- Seolleongtang (Ox Bone Soup) Just like we Indians have ‘Kharode ka Soup’ in winters, Seolleongtang is a similar version and a popular Korean food name in the households.
- Patbingsu. How can this list of Korean food be complete without a dessert? Made with ice shavings and sweet toppings, Patbingsu is the most popular dessert in Korea.
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- Classic Korean Bibimbap. Korean bibimbap looks gorgeous on the plate. It is also one easily tweaked for more or less spice for different palates. This recipe uses six vegetables, but you can use whatever you have in your refrigerator or garden.
- Dongchimi (Korean White Radish) This is a white water summer kimchi, one that is vinegary rather than spicy. It's simple to make with a few days of brining, and it will keep for a long time in the refrigerator.
- Bulgogi (Korean Beef Barbecue) Bulgogi is probably the most popular Korean dish, with thinly sliced meat that has a smoky-sweet flavor. You can enjoy it broiled, grilled, or stir-fried.
- Mandoo (Korean Dumplings) Mandoo (or mandu) is a symbol of good luck when prepared as part of Korean Lunar New Year festivities. These Korean dumplings can be added to a beef broth or anchovy broth for a dish called mandu-guk and served with tteok manu guk, a traditional cylindrical rice cake.
- Chap Chae (Stir-Fried Korean Noodles) Chap chae (also spelled jap chae) is one of the most popular noodle dishes in Korea. The glass noodles are made from mung bean or sweet potatoes, and they become translucent when cooked.
- Bossam (Korean Pork Belly) Bossam are deeply savory Korean pork belly lettuce wraps that walk a fine line between a light meal and an indulgent feast. Serve them family-style so diners can assemble their own wraps according to their tastes.
- Sam Gae Tang (Korean Stuffed Chicken Soup With Ginseng) Korean stuffed chicken soup is easy to make and follows the seeming universal culinary rule of thumb that it's consumed as a restorative when you are sick.
- Kimchi Jjigae (Spicy Kimchi Stew) This spicy kimchi stew recipe (also sometimes spelled kimchichigae) is a great use for leftover or older kimchi. In fact, the older the kimchi, the better it is in this stew, as it adds rich flavor.
- Seollangtang (Korean Ox Bone Soup) Ox bone soup is an easy recipe, but it's one that you will simmer all day. Simmering the leg bones for several hours results in a milky-white, rich and meaty soup with garlic, ginger, and noodles.
- Galbi Tang (Short Rib Soup) This rich but delicate short rib soup most likely originated more than 800 years ago, during the waning days of the Goryeo Dynasty.
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- For the Marinade: In a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger and the toasted sesame oil.
- To Complete the Dish: Cut beef across the grain into 1/8-inch-thick slices about 3 inches long. (Keeping the slices thin makes for a better dish.) In a small bowl, mix beef with 1/4 cup Korean marinade.
- In the meantime, remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.
- In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar and salt to taste. Set aside.
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