Recipes2u

Kim Chi (Korean)
6 pounds Chinese cabbage (bok choy)
3 tablespoons salt
2 cups sliced scallions
2 cloves garlic, minced
3/4 teaspoon dried, ground chile pepper
1 tablespoon ginger
Shred cabbage into 1-inch wide strips. Mix with half the salt
and let stand for 30 minutes. Wash and drain. Add remaining salt
and other ingredients. Pack into a crock or glass jar. Add enough
cold […]

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Korean Barbecued Beef (Bulkokee)
1 pound beef boneless top loin or sirloin steak
1/4 cup soy sauce
3 tablespoons granulated sugar
2 tablespoons sesame or vegetable oil
1/4 teaspoon pepper
3 scallions, finely chopped
2 cloves garlic, chopped
Trim fat from beef; cut beef diagonally across grain into
1/8-inch slices. Mix remaining ingredients; stir in beef until well
coated. Cover and refrigerate 30 minutes. Drain […]

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Korean Braised Short Ribs
Serve this with cooked cellophane noodles, dipped into the
cooking sauce.
4 pounds beef short ribs, cut into pieces
2 cloves garlic, chopped
1/2 cup soy sauce
1/4 cup chopped onion
2 tablespoons granulated sugar
2 tablespoons ground sesame seed*
2 teaspoons chopped ginger root or 1/2 teaspoon ground ginger
1/2 teaspoon pepper
Trim fat from beef ribs; place beef in shallow […]

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Korean Pickled Vegetables (Kimchee)
1 cup 1/4-inch slices carrot
1 cup 1-inch pieces bok choy
1 cup cauliflower florets
2 teaspoons salt
3 scallions (with tops), minced
1 thin slice ginger root, minced
2 teaspoons salt
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
Sprinkle carrot, bok choy and cauliflower florets with 2
teaspoons salt; toss. Let stand 20 minutes; rinse with cold water
and drain. […]

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Dipping Sauce for Spring Rolls (Korean)
This is a sauce served in many Korean restaurants with scallion
pancakes. But it works equally well for any kind of egg or spring
roll, and best of all if you serve the spring rolls on top of some
baby lettuce:
3 tablespoons seasoned rice wine vinegar
3 tablespoons light soy sauce
1 clove garlic, mashed
1 […]

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