korean recipe

Dolsot bibimbap is a delicious and colorful traditional Korean rice dish with meat and vegetables, that is cooked in a hot stone bowl.

Dolsot Bibimbap

rice

eggs

lb ground tenderloin beef

spinach

carrot

zucchini

½ lb shiitake mushrooms

soybean sprouts

broccoli florets

onion (, chopped)

Sesame seeds (toasted)

Cooking wine

Sesame oil

Rice vinegar

Sugar

Soy sauce

Gochujang sauce

Salt

Pepper

Mix meat in ¼ cup (60 ml) of soy sauce, a teaspoon of black pepper, 1 tablespoon of sugar, 6 cloves of minced garlic, 1 small chopped onion, ¼ cup (60 ml) of cooking wine (or water), 1 tablespoon of sesame oil. Marinate for at least three hours. Then sauté for a few minutes in a pan.

Meat (bulgogi)

Wash spinach bunches thoroughly and separate the leaves. Blanch the leaves in boiling water for one minute. Drain by taking a few sheets at a time and have in a mol. Add the soy sauce, chopped garlic, sesame oil, a dash of salt and sugar.

Spinach

Operate the same way (separately) for the beansprouts and broccoli. Arrange the beansprouts (broccoli) in a saucepan with ¼ cup of water. Add a little salt. Cover and boil for 2 minutes over medium heat. Set aside and cool. Drain, place in a bowl and toss with chopped garlic, salt, toasted sesame seeds and sesame oil.

Beansprouts / Broccoli

Operate the same way (separately) for carrots and zucchini. Cut carrots (zucchini) in fine Julienne (match sticks) with a chef knife or mandolin. Season with rice vinegar. Sauté in sesame oil for a few minutes. Add a tablespoon of sugar at the end of the cooking.

Carrots / Zucchini

Cut the mushrooms into thin slices. Sauté in sesame oil until they are tender. Season with soy sauce, sugar and a dash of pepper.

Mushrooms

Cook an egg sunny-side up separately and place it on the bibimbap at serving time.

Eggs

For a vegetarian dolsot bibimbap, replace the meat with extra firm tofu. To prepare it, you need to first drain it. Then, wrap it with a clean towel or paper towels. Place tofu on a board and apply pressure with a weight above. Let stand for at least one hour. This operation allows removing any moisture from the tofu to make it denser and ease the frying. Cut the tofu into half-inch (about 1 cm) cubes. Sauté in vegetable oil for few minutes on each side.

Tofu

The bibimbap can be served in a regular bowl. In this case, all ingredients must be hot at time of serving.

For a dolsot bibimbap (stone bowl), place the dolsot on direct heat (gas). Pour a little sesame oil at the bottom of the bowl and swirl to coat the sides of the bowl. Pack the rice at the bottom of the bowl and wait a few minutes until the rice begins to sizzle. At this point, place vegetables and meat (or tofu) on rice all around bowl. Then place the egg on top and continue to cook a few more minutes.

Place the dolsot on its wooden base and bring to table. The bibimbap should be topped with a good spoonful of Gochujang paste, a little sesame oil and soy sauce. Before eating, stir all the ingredients with a spoon.

Assembly

Dried fernbrake (gosari) is rehydrated and then stir-fried with soy sauce, minced garlic, and a few other select ingredients to create a delicious Korean side dish.

Korean Stir-Fried Fernbrake Side Dish (Gosari Namul 고사리나물)

½ oz dried fernbrake (gosari) (Or 2 cups rehydrated/boiled fernbrake (gosari)), chopped 2” length

soy sauce

salt

Dasida beef powder soup stock

¼ tsp ground black pepper

fish sauce

tsp sesame oil

olive oil

green onion, thinly sliced on diagonal

sesame seeds

garlic,

In a pot, place a handful of dried...

In a pot, place a handful of dried gosari (about 1 ½ oz) and enough water to completely cover the gosari. Bring the gosari and water to a boil.

After it has reached a boil, turn the...

After it has reached a boil, turn the heat down to low heat and cover with a vented lid. Allow the gosari to continue cooking for about 1 hour. 

After an hour, then leave the gosari in...

After an hour, then leave the gosari in the hot water for about 2 hours. 

After the 2 hours is up, rinse off...

After the 2 hours is up, rinse off the gosari with fresh, clean water and drain well. Fill the pot with clean, cold water and allow it to sit in the water for 24 hours and set aside on the counter. After 24 hours of soaking, then drain and cut the gosari into 2” long pieces.

Now, time to stir-fry. Place a pan on...

Now, time to stir-fry. Place a pan on medium-high heat. Once hot, add the olive oil and the gosari. Stir-fry until all the liquid has evaporated (about 10 minutes). 

Add the soy sauce, salt, Dasida beef powder...

Add the soy sauce, salt, Dasida beef powder stock, ground black pepper, and fish sauce to the pan with the gosari. Continue stir-frying for 2-3 minutes. 

Add in the green onions, sesame oil, and...

Add in the green onions, sesame oil, and sesame seeds and quickly mix well (about 30 seconds). Note: You don’t want to really cook this at this point. Just enough time to quickly mix it all in together. 

Remove the pan from heat, place stir-fried gosari...

Remove the pan from heat, place stir-fried gosari in a serving dish, and enjoy!

Baram tteok is a traditional Korean dessert that is prepared with azuki red bean paste and glutinous rice flour.

Baram Tteok

glutinous rice

sugar

water ((or more if necessary))

red bean paste ((azuki))

Green food coloring ((or green tea powder))

Red food coloring

cornstarch

In a bowl, add the glutinous rice flour, sugar, salt and food coloring. Stir.

Add the water gradually stirring until all ingredients are mixed.

Cover with a plastic film. Bake in microwave for 3 to 5 minutes (depending on microwave) at maximum power.

Mix the dough again for at least 3 minutes. The dough must be quite consistent and rather difficult to mix.

Divide the red bean paste in 12 to 16 balls the size of a ping-pong ball. You can adjust the amount of red bean paste depending on your taste.

Sprinkle cornstarch on the work surface.

Roll the dough into two long cylinders. Cut each dough into eight 2 inch (5cm) pieces.

Flatten a piece and place the ball of beans in the center.

Wrap the ball with the dough of rice.

Roll smoothly. Cover with the cornstarch.

Repeat for all the pieces of dough.

Garaetteok (가래떡) is a long cylindrical tteok (rice cake) made from non-sticky rice to prepare tteokguk (rice cake soup) and tteokbokki (spicy rice cake).

Garaetteok

white short grain rice (e.g. sushi rice)

water

sesame oil

Food processor

Sieve

Steamer

Wooden pestle

Wash the rice with plenty of cold water, until the water runs clear.

Place in a large bowl, and add enough water to come about an inch (3 cm) above the level of the rice. Soak overnight or at least 8 hours.

Drain the soaked rice, then grind in a food processor until obtaining a soft and fluffy powder.

Sift the ground rice through a sieve; if large particles remain, grind again. Then sift again.

Rice flour

Boil some water.

Place the rice flour and ½ teaspoon salt into a bowl, and mix together.

Gradually add ¾ cup (200 ml) boiling water while mixing with a wooden spoon, to make a firm dough.

Line a steamer with some non-stick baking parchment or a dim-sum liner, spread the dough out over it, and cover with a lid.

Place the steamer over a pan of boiling water, and steam the dough for around 30 minutes.

Spread a little sesame oil over a large cutting board, and carefully tip the dough out onto the board.

Knead the dough by hand for a minute, and then start to pound it, using a large wooden pestle.

Continue to pound for around 5 minutes, until the dough is pliable and smooth.

Knead the dough again, for a few minutes, until it's soft enough to roll.

Divide into 4 equal parts, and roll into long sausage shapes, around ½ inch (1 cm) in diameter, and then cut into 2 to 4 inch-pieces (5 to 10 cm pieces), ideal for tteokbokki.

Pour a little sesame oil into the palm, and rub the hands together, then gently roll each cylinder between the palms to coat it in a little oil. This is to stop the garaetteok sticking to each other.

If the garaetteok are not eaten straight away, cover with a piece of plastic wrap, and leave at room temperature to slightly dry out, to use for tteokbokki, tteokguk, etc.

Garaetteok will keep in an airtight container in the fridge for a week or so, or up to three months in the freezer.

Bungeo-ppang (붕어빵)  is a Korean fish-shaped pastry made from batter stuffed with sweetened red bean paste or other ingredients.

Bungeo-ppang

all-purpose flour

baking soda

milk (plus 2 tablespoons)

vegetable oil ((for brushing the molds))

danpat ((sweetened azuki bean paste - standard filling))

custard ((aka pastry cream, chou-cream))

chocolate spread ((e.g. Nutella))

Mold or bungeo-ppang pan

In a large jug, whisk together all the ingredients (except the vegetable oil), to make a smooth, thick batter.

Pre-heat the closed bungeo-ppang pan over a low flame for about a minute each side.

Open the pan, brush the fish molds on both sides with a little vegetable oil.

Working with the side of the mold on the stove, pour enough batter into each of the two fish until about ⅓ full.

Add a tablespoon of the chosen filling, and gently flatten if necessary.

Add more of the batter to cover the filling and the rest of each cavity.

Close the mold, and cook on a low heat for 2 minutes.

Flip the mold over, and cook for another 3 minutes.

Flip the mold over again, and cook for 1 more minute. Open the mold, and check the bungeo-ppang – they should be a golden brown color, and sound hollow when tapped. If not, flip over again, and cook for another 30 seconds.

Once cooked, carefully remove the bungeo-ppang from the mold, and place on a wire rack to cool slightly.

Trim off any excess, and serve hot.

Mid-week dinner sorted with this beef short rib bo ssam recipe.

Beef short rib bo ssam recipe

meaty beef short ribs (about 1.4kg)

(125 milliliters) light soy sauce

tbs caster sugar

chicken stock

butter lettuce, leaves

mint leaves

coriander leaves

Store-bought kimchi, to serve

spring onions, very finely sliced

carrot,

onion, roughly chopped

garlic cloves, bruised

ginger,

tbs gochujang (Korean chilli paste)

Granny Smith apple,

tbs vegetable oil

This fiery Korean Tteokbokki recipe features a quick and easy sauce base you can make in less than 10 minutes! We&#39;ll simmer chewy cakes in a spicy sauce of gochujang and dashi stock in this delicious and satisfying homemade street food recipe.

Tteokbokki Recipe – Korean Spicy Rice Cake Stir Fry

½ tsp dashi powder (stock powder)

Korean

Korean hot pepper flakes / gochugaru

tsp raw sugar

Korean rice cakes (round

spring onion / green onion

Stock

Add water and dashi stock powder to a wok or large frypan and bring to the boil. Add in the gochujang paste, red chilli flakes, sugar and soy sauce and stir into a luscious, fragrant soup.

Simmer

Pop in the rice cakes and spring onion and bring back to the boil, then simmer for around 10 minutes until the rice cakes have softened, stirring frequently so they don&#039;t stick to the bottom. You&#039;ll know it&#039;s done when the sauce becomes thick and glossy and the rice cakes are nicely chewy (go on, test one, you know you want to!). If the rice cakes aren’t soft enough, add in a little more water and continue to cook until ready.

Serve

Just before serving, pour in the sesame oil and give it a good stir. Garnish with more spring onion, then serve piping hot and delicious!

https://www.youtube.com/watch?v=YlIJ1aMqcb4

This fiery Korean Tteokbokki recipe features a quick and easy sauce base you can make in less than 10 minutes! We’ll simmer chewy cakes in a spicy sauce of gochujang and dashi stock in this addictive and satisfying homemade street food recipe.

Tteokbokki (sometimes romanised as dukbokki) is a popular street food dish in Korea. It’s a spicy dish of chewy rice cakes stir fried in a thick chilli sauce made from a base of seaweed and/or fish stock and gochujang chilli paste.

Tteokbokki is surprisingly easy to make at home. The stock base is made from powdered dashi stock (rather than homemade dashi), so you can make it in minutes.

It has a distinctive flavour and spicy kick from classic Korean ingredients like gochugaru (Korean chilli flakes) and gochujang paste. It’s also easy to modify the recipe to suit your taste preferences, or add extra ingredients to make it go even further.

RECIPE STEPS
00:00 - How to Make Tteokbokki
00:04 - Make the gochujang sauce base
00:19 - Add the rice cakes (tteok)
00:30 - Stir and reduce
00:40 - Stir through sesame oil

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Tteokbokki - Korean Spicy Rice Cake Stir Fry [10 Minute Prep!]

I&#039;m going to introduce you to an easy, fast, and delicious lunchbox item today. It&#039;s a one-bowl meal: stir-fried rice with chicken, seasoned with Korean curry powder. This is a dish I used to make for my children&#039;s lunchboxes all the time, and they loved it. It&#039;s perfect for lunchboxes because...

Korean style curry fried rice with chicken (Kare-bokkeumbap: 카레볶음밥)

Korean curry powder

bowls of cooked rice (about 3 cups)

over-easy eggs (optional)

black pepper

vegetable oil

½ of medium size onion (½ cup), chopped

green bell pepper,

What can I use instead of Korean curry powder?

Comment by Nany on May 15, 2021

My partner saw your Youtube video and insisted we make this. I am SO glad we did, it was soooooooo&hellip;

Comment by Dracothea on May 9, 2021

My partner saw your Youtube video and insisted we make this. I am SO glad we did, it was soooooooo good. We&#039;ll be making this all the time from now on, thanks for the AMAZING recipe!

It&#039;s printable. Just print it from your browser.

Reply by Maangchi on May 4, 2021

when are you going to make your wonderful recipes printable?

Comment by msf1949 on May 1, 2021

It sounds cool! You veganized this recipe to your taste!

I made this with quorn cubes (it&#039;s mycoprotein, or mushroom protein; kind of like tofu, but very &quot;chickeny&quot;) instead of&hellip;

Comment by BeelzeBabe on May 1, 2021

I made this with quorn cubes (it&#039;s mycoprotein, or mushroom protein; kind of like tofu, but very &quot;chickeny&quot;) instead of the chicken, and it turned out so well! Perfect comfort food at the end of a long week. Thank you for this wonderful recipe!

Marinate chicken

Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon.

Start stir fry

Heat up a large frying pan over medium hight heat. Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown.

Add chicken

Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink.

Add the kimchi and vegetables

Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked.

I&#039;m going to introduce you to an easy, fast, and delicious lunchbox item today. It&#039;s a one-bowl meal: stir-fried rice with chicken, seasoned with Korean curry powder. This is a dish I used to make for my children&#039;s lunchboxes all the time, and they loved it. It&#039;s perfect for lunchboxes because it still tastes good 5 to 6 hours after it&#039;s made. The last time I used Korean curry powder in a recipe my Indian viewers were surprised that I didn&#039;t mix it myself. But that&#039;s the package that Koreans use in many recipes such as curry rice, curry coated chicken, or today&#039;s recipe curry fried rice. It&#039;s convenient because it has all the spices and salt we need, a unique, savory taste, and an appetizing yellow color. You can find it in a Korean grocery store or online. But ever since I starting living outside of Korea, I&#039;ve come and know and enjoy real Indian curry, too. A tip for this recipe is to use fermented kimchi because it gives a sour flavor and crispy texture. And I also rinse it off because I want to get rid of the red kimchi seasoning so my curry fried rice remains a nice yellow. Enjoy the recipe! Ingredients. For the chicken: 1 pound chicken breast, cut into &frac12; inch cubes. 2 garlic cloves, minced. about 2 tablespoons freshly squeezed lemon. &frac14; teaspoon kosher salt a pinch of ground black pepper. For the curry stir-fry: 3 tablespoons vegetable oil. &frac12; of medium size onion (&frac12; cup), chopped. 8 ounces fermented kimchi, rinsed, squeezed, and chopped. &frac14; cup peeled and chopped carrot. 1 green bell pepper, cored and chopped. &frac14; cup Korean curry powder 2 bowls of cooked rice (about 3 cups) 2 over-easy eggs (optional) Directions. Marinate chicken: Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon. Make stir fry: Heat up a large frying pan over medium hight heat. Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown. Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink. Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked. Add 2 bowls of rice (3 cups&#039; worth), stir it in and mix all together with the wooden spoon. Stir in the curry powder until everything is a well mixed, even yellow color with no rice lumps. Serve: Remove from the heat. Transfer to 2 plates and top with an over-easy eggs on each (if you use). Or pack it in a lunchbox. It will still be delicious even hours later.

Top 15 korean recipe recipes from across the web

The most viewed korean recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dolsot Bibimbap

Korean Stir-Fried Fernbrake Side Di...

Baram Tteok

Garaetteok

Bungeo-ppang

Beef short rib bo ssam recipe

Tteokbokki Recipe – Korean Spicy Ri...

Korean style curry fried rice with ...

Cucumber Kimchi

Dong Geu-rami Kimbap

Costco Bulgogi Bake

Dolsot Bibimbap (Korean Mixed Rice ...

Gochujang Stew

Jajangmyeon – Korean Noodles in Bla...

White Cucumber Kimchi

Top 15 korean recipe recipes from across the web

The most viewed korean recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dolsot Bibimbap

Korean Stir-Fried Fernbrake Side Di...

Baram Tteok

Garaetteok

Bungeo-ppang

Beef short rib bo ssam recipe

Tteokbokki Recipe – Korean Spicy Ri...

Korean style curry fried rice with ...

Cucumber Kimchi

Dong Geu-rami Kimbap

Costco Bulgogi Bake

Dolsot Bibimbap (Korean Mixed Rice ...

Gochujang Stew

Jajangmyeon – Korean Noodles in Bla...

White Cucumber Kimchi

The most viewed korean recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine