-Use mortar and pestle to grind seeds and peppers together to release oils.
Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a
container with the meat you are gpoing to use. Mix well.
Makes about 3/4 cup. Marinate, covered, in refrigerator from 24 to
48 hours.
-Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect
to char the meat. Use grill's cover but check for fire often.
Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables
(zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice
cubes, pinch of mint, chilled).
Summer tradition! DOUBLE the sauce for standard package of ribs and baste
and turn often. The longer the marinating time, the better.
Yangnyum Kanjang Sauce for Bulgogi
Yield: 6 servings
Ingredients
1/4 c Light Soy Sauce
2 tb Water
1 tb Rice Wine Or Chinese Brown
- Vinegar
1 tb Finely Chopped Green Onions
1/2 ts Crushed Garlic
1 1/2 ts Chili Sauce
1 1/2 ts White Sesame seeds, Toasted - And Ground
Directions
Mix all ingredients and divide the sauce among several small dishes.
It can be prepared up to a day in advance and stored in a covered
container in the refrigerator.
Korean Sesame And Ginger Marinade
(Yield: 1 servings)
Ingredients
4 lg Cloves garlic, crushed
2 ts Grated fresh ginger root
2 tb Sugar
2 tb Peanut oil
2 Scallions, chopped
1/2 ts Crushed, dried hot red peppers
2 tb Toasted white sesame seeds
6 tb Soy sauce
Directions
Combine all ingredients in a bowl. Makes about 1-1/2 cups.
Sook Choo Na Mool
(Yield: 6 servings)
Ingredients
1/4 c Salad oil
2 tb Each vinegar and soy sauce
1/2 ts Each salt and pepper
1/4 c Scallions; finely chopped
1/4 c Pimiento; thinly sliced
2 tb Sesame seeds; ground
1 Garlic clove; minced
2 c Bean sprouts
Directions
In a small bowl, thoroughly blend together the oil, vinegar, soy
sauce, salt, pepper, scallions, pimiento, sesame seeds and garlic.
Place bean sprouts in a large wooden salad bowl. Pour the dressing
over the bean sprouts; toss gently. Chill thoroughly for
approximately one hour. Serve on individual chilled salad plates.
Kochujang Sauce
Kochujang is a thick, miso-like paste made of soybean paste, red
pepper powder,and glutinous rice flour. It keeps forever in the
refrigerator. Some brands are hotter than others.
The following can be used as a dip for vegetables, a flavoring for
soups and stirfrys, or a marinade for barbequed or grilled tofu or
tempeh.
It's a bit sweet, so decrease the sugar if desired. The recipe
multiplies well.
Ingredients
2 T. kochujang
2 small garlic cloves, peeled and pressed or grated finely
1 T. rice or cider vinegar
1 T. soy sauce
1 t. sesame oil
2 t. toasted sesame seeds
2 scallions (green onions), shredded finely on the diagonal
2 t. sugar or other sweetener
Directions
Mix all ingredients well. Keeps a long time in the refrigerator.
From: Flavours of Korea, by Marc and Kim Millon (London: Andre
Deutsch Ltd., 1991)
Meat Sauce For Vegetables (Korean Chang)
(Yield: 1 Recipe)
Ingredients
6 ea Cloves garlic
1 tb Sesame oil
1 lb Ground round steak
1 c Soy sauce
1 c Soup stock
Directions
This meat sauce can be made in advance and stored in large quantities
in the refrigerator. It will keep indefinitely. Use about 2
tablespoons per pound of vegetables or 1 tablespoon per cup of cooked
vegetables.
1. Crush the garlic. Heat the sesame oil in a large frying pan. Brown
the meat and garlic in the sesame oil, stirring constantly for 10
minutes. Add the soy sauce and soup stock. Simmer, uncovered, for
10 minutes.
2. When the sauce has cooled, skim off the fat and store for use as
desired.
Korean Marinade
Yield: 6 servings
Ingredients
3 tb Sugar
2 tb Sesame oil
6 tb Soy sauce
1 Green onion, chopped
1 Clove garlic, minced
1 ds Pepper
2 tb Toasted sesame seeds*
1 tb Flour
Directions
Mix all ingredients together. Marinade for at least
1/2 hour or overnight at maximum. Baste meat with
marinade while cooking.
This is enough marinade for approximately 2 lbs. meat.
It can be used on beef, ribs, chicken etc. My
preference is on beef short ribs or a good porterhouse
steak.
* = can usually be found in the ethnic section of any
supermarket or in a Chinese market etc.
Kochu Jang (Hot Sauce)
Serving Size : 4
Ingredients
7 1/2 c Glutinous rice powder
5 1/2 c Chili powder
5 1/2 c Salt
4 c Yeodkireum powder
- (dried barley sprout malt)
2 c Meju powder (soy bean malt)*
8 1/3 c Water
Directions
In a bowl, combine YEODKIREUM powder and water. Mix well, then
strain off liquid into a large pot. Add glutenous rice powder to
liquid and mix well. Cook over low heat (113F, 45C). Remove from
heat and allow to stand until rice powder is dissolved.
Heat to boiling, then reduce heat and let cook for 30 minutes.
Transfer to a large bowl to cool. When completely cool, stir in MEJU
and chili powder and blend well. Leave overnight.
The next day, mix in 4 cups of the salt and transfer mixture to a
large container. Sprinkle remaining salt over, then cover with
loosely woven cloth such as cheesecloth or gauze. Leave in a sunny
place to ferment, stirring occasionally, for one month.
* NOTE: Available in Korean markets. Consists of soy beans which are
made into dumplings, fermented, dried, and then powdered.
ADDITIONAL NOTES: Use a large container, as mixture rises as it
ferments. During fermentation, cover container at night.
Red Bean Paste (Korean Kochu Chang) 2
Yield: 1 servings
Ingredients
2 tb Red bean paste
2 tb Powdered red cayenne pepper
2 tb Soy sauce
1 ts Sugar
Red bean paste is particularly tasty served with fresh
scallions and radishes or added to some soups. Korean
kochu chang may be pruchased at many Oriental food
stores. If it is not available, Japanese miso sauce
may be substituted. This recipe is for a more pungent
kochu chang than that which comes directly from the
jar.
Directions
1. Mix all the ingredients well. Serve in a small dish
for dipping.
Source: The Korean Cookbook, by Judy Hyun.
Korean Dipping Sauce
Ingredients
3 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 teaspoon toasted sesame seeds
1/8 teaspoon sugar
1 scallion, finely chopped
Directions
Combine the soy sauce, sesame oil and rice vinegar in a small bowl. In a small, heavy, dry skillet over medium heat. Add the sesame seeds and stir until they darken a bit. Remove and crush seeds. Add to soy mixture with sugar and scallions. You can increase recipe amounts to make as much as you need. I usually make at least 6 times amount and store in fridge.
Korean Marinade with Sesame Seeds
Korean Marinade with Sesame Seeds
One of my favourite marinades, this is sufficient for about 500 g (1 lb) beef.
Ingredients
1 teaspoon finely grated fresh ginger
2 teaspoons finely chopped or crushed garlic
2 teaspoons finely chopped spring onions (scallions)
2 teaspoons sesame oil
1 tablespoon toasted, crushed sesame seeds
2 tablespoons light soy sauce
2 teaspoons honey or sugar
1/4 teaspoon ground black pepper
Directions
Combine all the ingredients. Pour over finely sliced beef, ribs or steaks, and leave for about 30 minutes or longer before stir-frying, grilling or barbecuing.
Mustard Cabbage Relish
Mustard Cabbage Relish
Ingredients
250 g/8 oz/1 cup white sugar
750 ml/1 1/2 pints/3 cups water
1 tablespoon salt
125 ml/4 fl oz/1/2 cup cider vinegar
1 bunch gai choy
iced water
few slices fresh ginger
Directions
In a stainless steel saucepan bring sugar, water, salt and vinegar to the boil, stirring until sugar dissolves. Simmer for 5 minutes then leave to cool completely.
Wash the gai choy and trim off the leaves, saving them to use in soup. Only the thick leaf ribs and tender stems are used for this relish. Cut into chunks and weigh 250 g (8 oz). Blanch in boiling water for 1 minute, drain and plunge into iced water to stop the cooking and set the colour. Put cabbage and ginger in a glass jar which has been rinsed in very hot water. Pour in the cold vinegar mixture, cover and refrigerate for about 4 days before using. Serve as a relish with meals, sprinkling a few drops of sesame oil over if liked.
You can also donate to help us to continue to provide our services Thanks for your support.
Clicking on these ads helps provide funds and scholarships to poor students at Pongyang Elementary School in Chiang Mai, Thailand. The children there thank you for your support. And so does AsiaRecipe.com...
We know banners can be annoying at times, but we hope you will appreciate the good your support does. Thanks for your patience.
