Kimchi Pancake

I have been craving this and they no longer serve it at my favorite Korean restaurant in town.  Now that I know how easy it is, there's no need to leave home to get one!  It only takes a few ingredients, most of which I keep on hand (except for the kimchi).  This recipe is modified from one I found on allrecipes.

Ingredients:
1 cup kimchi, drained and chopped
1/2 cup reserved juice from kimchi (I used water to make up the remaining 1/2 c. since I didn't have enough   juice)
1 cup all-purpose flour
2 eggs
1 green onion, chopped
1 tablespoon vegetable oil

For the dipping sauce:
1 T. soy sauce
1 T. rice vinegar
1/2 t. sesame oil (optional)


Directions:
1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible.  (Note: I've always had it served as one large pancake, so that is how I made mine.  You may need to increase the cooking time.) Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

3. Whisk together the rice vinegar, soy sauce, and sesame oil. Serve with the pancakes.

Korean Chili Sauce

This might not be authentic, but it sure tastes good! It's a sweet and spicy combination that is easily made with items from a regular grocery store (no need to go to a specialty market). It's great served with the bulgogi and the bibimbap.

1/4 c. lemon lime soda
2 T. EACH white or red miso and Sriracha sauce
1 T. EACH light corn syrup, toasted sesame oil, rice vinegar, and brown sugar

Whisk together all ingredients.

Bulgogi (Korean "Barbecued" Beef)

This is my boys' favorite thing to order at the Korean restaurant in town, and I'm so happy to finally have a recipe! It could be served on its own, with stir-fried veggies, or on top of the bibimbap (see recipe). Just be sure to serve it with a side of rice!

3 T. EACH rice vinegar, soy sauce, and brown sugar
1 T. EACH fresh ginger and garlic (I used a half t. of powdered ginger instead of fresh)
1 T. toasted sesame oil
2 t. cornstarch
1 lb. thinly sliced beef (I purchased at Saraga, an Asian market in town. You could also purchase sirloin and slice your own VERY thin)
2 T. canola oil
Sesame seeds (I toasted first)

1. Whisk together vinegar, soy sauce, brown sugar, ginger, garlic, sesame oil, and cornstarch in a large bowl. Add steak and toss to coat; set aside 20 minutes, tossing often. (Note: I made mine early in the day and let it marinate for about 4 hours in the fridge)

2. Heat canola oil in a nonstick skillet over high heat. Remove steak from bowl and let excess marinade drip back into the bowl. Stir-fry steak in skillet in 2 or 3 batches, 2-3 minutes per batch, until all is browned. Transfer bulgogi to a large plate and garnish with sesame seeds.

Bibimbap (Korean Rice Bowl)

I have to say that Korean food definitely ranks high among my favorite ethnic foods. I found these recipes in Cuisine at Home for making bibimbap in my home... I was elated! I tried them within a week of receiving the magazine and we all devoured the food. The boys ate theirs without the spicy sauce, and my husband said it was the best Korean food he'd ever eaten (a HUGE compliment considering how much he loves Korean food!). Be sure to read through this recipe, as well as those of the bulgogi and chili sauce. I prepped the ingredients and started marinating the beef early in the day, so when dinner time came I could cook everything very quickly. I hope you enjoy as much as I did!

2 t. toasted sesame oil
2 t. soy sauce
1 bag (6oz) baby spinach
4 t. minced garlic, divided
6 t. canola oil, divided
1 t. sesame seeds (I toasted mine first)
2 pkg. shiitake mushrooms, stems removed, sliced (3.5 oz each)
3 med. carrots, cut into thin strips or julienned
1 med. zucchini, cut into thin strips or julienned
2 c. fresh mung bean sprouts (really cheap if you buy them at Saraga)
6 eggs
Bulgogi (see recipe)
Korean chili sauce (see recipe)
3 c. cooked rice, warmed

1. Combine sesame oil and soy sauce in a small bowl; set aside.

2. Saute spinach and 1 t. garlic in 1 t. canola oil in a large non-stick skillet over medium heat until wilted, 3 minutes. Transfer spinach to a bowl and toss with 1 t. sesame-soy mixture and sesame seeds, set aside.

3. Heat 1 t. oil in same skillet over medium; add 1 t. garlic and shiitakes, and cook until mushrooms soften, 2-3 minutes. Transfer to a bowl and toss with 1 t. sesame-soy mixture; set aside. Repeat cooking and tossing with carrot and zucchini together, then the bean sprouts.

4. Add remaining 2 t. oil to same skillet. Fry eggs until whites are set but yolks are still soft.

5. Divide rice among bowls, then top with Korean chili sauce (if desired). Arrange the vegetables and bulgogi (if using) on top of the rice. Top each bowl with an egg and serve with Korean chili sauce.

Korean Salad Dressing

If you like the flavors in Korean food, you will LOVE this salad dressing! I ate three bowls of mixed greens (with scallions) because it was SO good! My five year old gobbled up all his salad and asked for more, after eating up the leftover dressing with a spoon. All the ingredients are available at the regular grocery store except for the chili pepper powder. I keep it on hand from Saraga, an Asian food store close to my regular grocery store.

* ¼ cup soy sauce
* 3 Tbsp rice wine vinegar
* 4 Tbsp water
* 2 Tbsp sugar
* 3 Tbsp sesame oil
* 3 tsp red chili pepper powder (kochukaru)
* crushed sesame seeds (optional)

Kongnamul (Korean Soybean Sprouts)

Ingredients:
1 bag soybean sprouts
2 T. seasoned rice vinegar
2 T. soy sauce
1 T. sesame oil
1 t. sugar

Directions:
Boil sprouts for 2-3 minutes. Drain and combine with other ingredients in a sealed container. Shake until well mixed and refrigerate for at least one hour. Shake before serving.

Yukgae Jang (Spicy Korean Beef Soup)

Ingredients:
1 lb. beef brisket or stew beef
1 onion, chopped
12 green onions
5 c. mung bean sprouts
2 T. garlic, minced
1/4 c. hot pepper flakes (found at the Asian market, different than crushed red pepper flakes)
2 T. Sesame Oil
1 T. Vegetable oil
2 T. Soy sauce
1 T. salt
Ground pepper
2 eggs (beaten)
Mung Bean noodles

Directions:
Boil beef and onions in 10 c. water for 40-50 minutes. Meanwhile, combine hot pepper flakes, sesame oil, vegetable oil, soy sauce, salt, and pepper in a small bowl. Pour over garlic, green onions, and sprouts and mix together. Remove beef and cut into small pieces and add the vegetable mixture to the pot. Simmer for 20-30 minutes. Add chopped beef, egg, and mung bean noodles and cook for a few more minutes. (Note: I prefer to cook the noodles separately and add them to the bottom of the bowl)

Kimchi Bokumbop (Korean Stir-fry)

Looking for something spicy and delicious? This is the dish for you! My friend Tanya gave me the basic outline for this dish, and I figured out some measurements that worked well for us. Feel free to adjust the sauce or change the vegetables. If you don't like kimchi, you might like it hot in this stir-fry, or you can leave it out. The kimchi and gojujang sauce will probably need to be purchased at an Asian market. I go to Saraga by the Kroger's on College Mall in Bloomington. This dish is SO delicious!

Ingredients:
3 c. uncooked short-grain rice (I used sushi rice, but you can use any)
1-2 c. Kimchi
1 lb. diced chicken (breasts or thighs)
2 zucchini
1 medium onion
2 cloves mince garlic
1-2 T. gojujang sauce (I added 1 T.)
2 T. sesame oil
1 T. vegetable oil
2 T. soy sauce
1 T. honey

Directions:
1. Start rice in rice cooker or on the stove according to package directions.

2. Season chicken with salt and pepper and saute in large skillet (I used an electric skillet because this makes a big batch) until cooked through.

3. Add garlic, onions, and zucchini. Cook for about 3 minutes then add kimchi and cook all vegetables until medium soft.

4. Add 2 T. soy sauce, gojujang sauce, 2 T. sesame oil, and 1 T. honey.

4. Add the rice, mix, and serve.