http://mykoreankitchen.com/category/food-culture/ http://www.youtube.com/watch?

v=DfZTN2Ljj9o&feature=related Bulgogi Wrapped in Rice Paper

How well do you make a good looking wrap in rice paper? Well, I used that material for the first time just yesterday and I proved that I am not very good at it, obviously. So the one thing I want to emphasize is that it tastes better than it looks. This Bulgogi wrapped in rice paper is another way of enjoying the famous Bulgogi. Either way, I hope you enjoy making it and the food as well.

(Picture above ± I just made this for lunch with some left over meat and leaves, I rolled it much better than last night, didn¶t I? Please say Yes! It was really delicious even without the dipping sauce )

4. Thin slice them (You can use a peeler to slice). In 1 hour. 2. Add the marinade sauce to the meat and leave it for 1 hour at room temperature. add the sesame oil and stir it well.Ingredients for serving 2 people y y y y Thinly sliced beef ± 560g (sirloin) Perilla leaves ± 22 leaves Lettuces -22 leaves Rice paper ± 22 sheets y y y y 1 cucumber 1/2 a medium carrot A dash of olive oil Sesame oil ± 1 tbsp y For marinade sauce (mix these in a bowl) Soy sauce ± 5 tbsp y Grated pear ± 4 tbsp y Dark brown sugar ± 2 ½ tbsp y Minced garlic ± 1 tbsp Refined rice wine ± 1 ½ tbsp Grated onion ± 2 tbsp y y y y Ginger powder ± 1/4 tsp Pepper ± 3 sprinkles Dipping sauce . Rinse the leaves. Rinse the beef in cold water a couple of times to get rid of the blood. Sweet Ssamjang sauce (mix these well in a bowl) y y y y y y y y Soybean paste (Doenjang) ± 1 tbsp Gochujang ± 1/3 tbsp Honey ± 1 tbsp Water ± 2 tbsp Minced garlic ± 1 tsp Prep Minced green chili (not spicy) ± 2 tsp Sesame oil ± 2 tsp Parched sesame seed ± 1/2 tsp 1. Peel the cucumber and carrot¶s skin off. 3. 5. .

and the hundredth day after the birth of a baby. Put the rice paper on the plate and place the lettuce. Enjoy your meal. 2. bean sprouts and beef were traditionally eaten by Koreans only on special occasions. 6. Bindaeduk are commonplace in Korean homes and restaurants. Other ingredients can include match stick-sliced beef and vermicelli noodles (made from potatoes and sweet potatoes). Bindaeduk Crispy fried patties of ground mung beans mixed with scallions. carrot. . cucumber. Repeat steps 1 to 3 for the rest. and bulgogi on top. 2. such as weddings. however. Japchae is a well-loved Korean dish which incorporates virtually any selection of vegetables. Japchae This dish is very common at Korean celebration parties and special occasions. Stir it until it cooks. Add a dash of olive oil. Those in season have the best flavor. Pre heat the wok for 10 seconds on a high heat. Vegetables are fried separately in a minimal amount of oil. Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet). Nowadays. 5. Fold it well and make a wrap. 3. (it takes less than 5 minutes) Making the wraps 1. 4. holidays. Serve it with the dipping sauce.Cooking the meat 1. perilla leave. Put the meat into the wok.

the flavoring of the rice has diverged between both countries. Dakgalbi This spicy chicken dish is also known as Buldak (fire chicken) because of it's tongue-stinging spiciness from the red hot chilly peppers. ginger. Kimchi A pungent. it is also called Goongjoong (palace) Ttokbokki. usually at the table. Ttokbokki The main ingredients of this stir-fry dish are chewy rice cake (ttok). but the first mention of kimchi seasoned with red pepper is in a cookbook printed in 1765. and assorted vegetables.Bulgogi The Korean barbecue. It looks very similar to the moreknown Japanese sushi rolls. soy sauce. Bulgogi tastes best when it is wrapped in lettuce with thin slices of fresh/ grilled garlic and green pepper and a dab of soybean paste. it is one of the most popular dishes for everyone in Korea. This dish is very popular especially among young people and goes best with Soju. It is a all time favorite for picnics. means fire (bul) and meat (gogi). Because it was enjoyed by the royal family historically. Spicy. Sweet and Vinegary Noodles (Bibim Guksu) . Koreans use salt and sesame oil while the Japanese use sugar and vinegar. Kimbap This dish means seaweed rice. Currently. garlic. green onions. Though it is unclear whether the origin of kimbap is Korea or Japan. One of the earliest descriptions of kimchi making is in the 12th century. red pepper and shellfish. It is low in calories and cholesterol and very high in fiber. Beef Bulgogi usually uses soy sauce while pork and chicken use hot chili paste called Gochoojang. The meat is cooked over a charcoal grill. fermented dish generally consisting of cabbage or turnip seasoned with salt. a strong transparent vodka-like alcohol in Korea. especially for children and youth.

thin sliced 1/4 a leaf red cabbage. I just can¶t get sick of it. Its main taste comes from the sauce. Bibim guksu is a popular Korean summer dish. thin sliced 1/2 a small cucumber. it doesn¶t require any complicated preparation or cooking. julienned 2 tbsp gochujang 2 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp honey y y y 1/3 a small carrot. and the fragrance from the sesame oil is another pleasant experience. looking at this picture is good enough for now. I made this 5 times last week already. How about you? Ingredients for 2 people (Ready in 10-15 minutes) Noodles y 180 g organic soba noodles Toppings y y y 2 medium lettuce leaves. sweet and sour taste. because the spicy and sour taste rejuvenates your lost appetite in drowsy hot humid summer days. For me. Besides. which has a slightly spicy.This bibim guksu is something I am very much enjoying making and eating lately. Yes! it is that tasty and morish. julienned A few snow pea sprouts 2 tbsp thumb nail size Kimchi y y y y Sauce (mix these in a bowl) y 1 tbsp brown sugar y y 1 tbsp Korean sesame oil 1 tbsp roasted sesame seeds .

2. like adding boiled egg or white radish pickle etc. Also if you want more spicy taste. buckwheat flour 29%. However.30. you may add some Korean chili powder or minced garlic in the sauce and more vinegar for a sour taste.Method 1. Boil the noodles in boiling water for about 3 minutes. salt 2 %. Cook¶s Note You can alter the toppings as you wish. before you add anything into the original sauce. Place the noodles in a bowl and add the toppings and sauce. 3. water). Mix them well and dig in. Price ± about AU $2. What are your favourite cup noodles? And do you have your own secret way to enhance the taste? Instant Cold Noodles in Broth (Mul Naengmyun) . 4. Sieve the noodles and run the cold water thoroughly over the noodles to cool them down. make sure you taste it first to ensure it tastes good. available at Woolworth or Coles The noodles are conveniently divided into 3 portions with white paper straps. The noodles I used for this recipe HAKUBAKU organic soba (ingredients : wheat flour 69%.

Fish cake 4 sheets ± 240g y y y y 1 onion 4 leaves of cabbage 1 stalk of spring onion (optional) 8 instant dumplings (optional) 1½ cups of water y y -For sauce (Mix them well in a bowl.) y Gochujang ± 4 tbsp .Sugar High. Fresh rice cakes 300g (about 30 pieces) ± If you use pre packaged rice cakes. soak them in cold water for 20 minutes before you use them. cooking time ± 7 minutes) -For main ingredients y y 1 instant noodle pack. Stir Fried Rice Cake and Noodles (Rabokki in Korean) Ingredients for 4 people (Expected preparation time ± 5 minutes.

Add the sauce and stir it well. All of us who ate this meal got high later. it is the restaurant style of eating) 1. Although. it was really delicious. maybe reduce it down to 2 to 3 tbsp Minced garlic -1 tsp Chili powder (Gochutgaru in Korean) ± 1 tsp Preparation y y 1. Cut the fish cakes and cabbage into medium size pieces.y Dark brown sugar ± 4 tbsp . it was over sweet. Start to boil it. Add all the other ingredients. . 5. If you don¶t want to be attacked by sugar high pimples. but it was worth it for short moment. Stir them well. Cooking (I cooked them on a portable burner. Rinse the fish cakes in hot water. 3. (reduce the heat to medium to low) 4. 2. You can start eating them when one of the ingredients is cooked. (To clean the oil coating from its surface) 3. 2. Thin slice the onion and diagonally slice the spring onion. I recommend you to reduce the amount of sugar. Pour the water into the pot.

Are you getting ready to welcome the coming year? I wouldn¶t usually eat these Buckwheat noodles in the middle of winter (Most Koreans eat these in summer). which is today.) I wanted to bring back memories from my short adventure in Japan years ago. and the noodles are called toshikoshisoba. reduce all the ingredients in half) y Buckwheat Noodles 600 g Dashi y y y 1 ½ cups of water 1/2 cup of liquid sauce from dried shaved bonito 1 cup of refined rice wine A picture of the liquid sauce from dried shaved bonito. Ingredients for 4 people (for 2 people.Buckwheat Noodles (Memil Guksu in Korean) It is the end of the year already. but it is Japanese culture to eat these noodles at dinner with family at the end of the year. so I decided to make this noodle. One of the best things that has happened in my life this year is starting this blog and making some good friends with people from all over the world. Side additions y y y y 2 sheets of laver (Thinly shred them with scissors) 4 stalks of small green onion (Cut them into small pieces) Grated white radish ± 4 tbsp (Squeeze the water out from the radish) Wasabi water (mix of wasabi 1 tsp + cold water 1/2 tsp) . (It has a meaning of wishing long and happy life. Time flies.

Cooking (you will need 2 pots) 1. Serve the noodles on a plate with the dashi and side additions (I added some radish sprouts and laver as a topping but you don¶t have to do the same. Boil the dashi for about 3 minutes. happy and healthy New year. . 2. cool it down first then slightly freeze its surface.) How to eat Put the amount of the side additions you want into the dashi bowl and dip the noodles into the bowl and dig in. Enjoy! I hope you have wonderful. Boil the buckwheat noodles in boiled water for 4 minutes and rinse them in cold water. 3.

pat dry with absorbent paper. Dipping sauce can be made a day ahead. Serve rice paper rolls cold with dipping sauce. place chicken slice vertically down centre of rice paper. cook chicken until browned all over and cooked through. Refrigerate until cold. sliced thinly 1 ¼ cups (100g) bean sprouts 1 cup firmly packed fresh mint leaves 1 cup firmly packed fresh coriander leaves METHOD Make dipping sauce. mint and coriander. crushed 2 tablespoons fish sauce ¼ cup (60ml) lime juice ¼ cup (60ml) oyster sauce ¼ cup (65g) finely grated palm sugar 2 fresh small red thai chillies. top with capsicum. slice thinly into 24 pieces. Stand 10 minutes. DIPPING SAUCE 1 clove garlic. Repeat with remaining rice paper sheets and filling. refrigerate until required. Cover. carefully lift from water. refrigerate until required. roll rice paper from side to side to enclose filling. stir over medium heat until sugar dissolves. Place one sheet of rice paper in medium bowl of warm water until just softened. chopped finely Heat oil in small frying pan. Fold bottom corner over filling. Place on board. sprouts. DIPPING SAUCE Combine ingredients in small saucepan. . tips Chicken can be cooked a day ahead. Cover. Position rice paper in diamond shape.Vietnamese rice paper rolls Vietnamese rice paper rolls INGREDIENTS 1 tablespoon peanut oil 2 chicken breast fillets (340g) 24 x 17cm-square rice paper sheets 1 small red capsicum (150g).

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