the-menu 's Home Page

THE MENU

KOREAN FOOD
A Taste Of Korea

OLYMPIC SEOUL CHICKEN

1/4 cup distilled white vinegar
3 tablespoons soy sauce (kikoman)
2 tablespoons honey
1/4 teaspoon ground ginger
2 tablespoons peanut oil (sesame okay)
8 chicken thighs, skinned
10 cloves garlic, coarsely chopped
1 teaspoon dried red pepper flakes
bean threads or rice

In a small bowl, mix together vinegar, soy sauce, honey and ginger; set aside.
In a large skillet, place oil and heat over medium high heat. Add chicken and cook, turning about 15 minutes or until brown on all sides.
Add garlic and red pepper flakes; cook, stirring 2 to 3 minutes. Add vinegar mixture; cover and cook about 20 minutes until chicken is fork-tender.
Uncover, and cook about 1 to 2 minutes or more until sauce is slightly thickened. Serve with rice.
Makes 4 servings.This is Fantastic!

KAHLBI
(with Ko Choo Jung)
1 whole fillet beef (trimmed)
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup sugar
1 teaspoon (msg) optional
2 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 stalks green onions sliced
2 teaspoons sesame seeds
Generous dash of tabasco sauce

Mix ingredients together for sauce, add meat and marinate over night. Roast the meat at 350 for 20 minutes.Serve over rice with dipping sauce (below) a side dish of bean threads and kim chee is perfect

KO CHOO JUNG DIPPING SAUCE
2 tablespoons Ko Choo Jung (Korean hot sauce)
2 tablespoons vinegar
2 tablespoons soy sauce
1 teaspoon sugar
2 green onions, minced
1 clove garlic, minced

Combine all, mix well.Makes 1/2 cup, to be used as dipping sauce

KOOKSOO
(noodle salad with dressing)
1 lb. top round steak
1/3 cup basic Korean marinade (same as above, without the hot sauce,add 2 tbs.sesame oil instead).
1 8 oz. package somen noodles
1 1/2 tablespoons oil for frying
2 eggs beaten
1 small head lettuce, shredded
2 stalks celery, cut into slivers
1/2 cucumber, cut into slivers
Salad dressing as follows: 4 tbs. soy sauce, 3 tbs. vinegar, 2 tbs. salad oil, 1 tbs. sesame oil, 2 tbs. ground sesame seeds 1 tsp. sugar. Marinade for steak in previous recipe.

Cut meat in thin strips; marinate in Korean marinade for 30 minutes or longer. Cook noodles according to package directions. In skillet heat 1 tespoon oil and fry eggs in a thin sheet; roll and cut into thin strips. Heat remaining oil in skillet and fry the steak. Make 6 individual mounds of cooked noodles on a large platter. Top each with lettuce, celery, cucumber and steak. Combine remaining ingredients and serve with salad. Makes 6 serving.

OISOBAGE
(crunchy cucumber kimchi)
3 cucumbers, ends trimmed
1 1/2 tablespoons salt
3 tablespoons red chili powder or cayenne
1 small daikon radish, washed and trimmed
4 scallions, trimmed and finely chopped
4 cloves garlic, finely chopped
2 tablespoons finely chopped peeled gingerroot
1 tablespoon sugar
Cut cucumbers into thirds crosswise. Stand each segment on end and cut a cross down each one, almost to the base (do not seperate). Open the cucumbers and sprinkle with salt. In a small bowl combine chili powder with 1/4 cup water to make a paste. Cut radish into thin matchsticks about 1" long. Place in bowl and combine scallions, garlic, ginger and sugar.
Set aside about 2 hours so cucumbers are salty enough. Pour out liquid from bowl and wipe away any excess salt. Return cucumbers to bowl and add boiling water to cover. Drain immediately, refresh under cold running water and wipe dry.
Stir reserved chili paste into the daikon mixture. Set cucumbers on end in deep glass container with lid. Stuff daikon into the slits of cucumber. Cover and stand in cool dark place for 1 day. Store in refrigerator for 4 days. Makes 5 cups.

BULGOGI
(marinated grilled beef)
1 1/2 lbs. boneless sirloin steak
6 scallions, trimmed and thinly sliced
4 cloves garlic, finely chopped
3 tablespoons finely chopped peeled gingerroot
1 tablespoon rice or cider vinegar
2 teaspoon toasted sesame seeds
1 1/2 teaspoons vegetable oil
1 1/2 teaspoon sugar
generous grinding of black pepper
Score steak deeply in a 1-inch crisscross diamond crisscross pattern. Turn over and do the second side. Cover with plastic wrap and pound with mallet to tenderize.
In a large shallow pan add ingredients and steak, let marinate 2-8 hours. Turn occasionaly. Prepare a hot charcoal fire. When the coals are white hot, put steak on the grill about 5 minutes per side. Slice into thin strips and serve. Enough for 6 people

Back