Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'Korean Recipes' Category

Korean Cucumbers contributed by, Sophia from The Seven Hills School in Cincinnati, Ohio USA

Korean Cucumbers

from:Korea

By: Sophia 

P1000102

Ingredients:

2 english cucumbers peel and cut it in to large chunks

2 green onions (optional)

1 tablespoon of sesame seed oil

1 tablespoon of toasted sesame seeds

2 tablespoons of  soy sauce

3 tablespoons of red wine vinegar

salt to desired taste

 

 

Directions:

Get a bowl

Put all of the ingredients in the bowl and stir

posted by SSnyder in Korean Recipes,Recipes and have No Comments

Korean Spicy Chicken contributed by, Collin from The Seven Hills School in Cincinnati, Ohio USA

Korean Spicy Chicken

From: Korea

By: Collin

P1000129

INGREDIENTS

 

2 lbs of chicken wings and drummettes

1 inch fresh ginger,minced

2 teaspoons of sesame oil

6 tablespoons of soy sauce

3 tablespoons of sugar

3 tablespoons of honey

5 cloves of garlic,minced

1 tablespoon of red pepper paste (kochujang)

 

DIRECTIONS

 

mix all ingredients

marinate chicken for at least an hour

preheat oven to 400*

in a heated pan,brown chicken on all sides

transfer chicken to a shallow roasting pan and

pour sauce over pieces

cook 40-50 minutes,turning once

 

 

ALTERNATE

 

Instead of wings,use tenders cut into bite sized pieces.

Brown in a non-stick pan on all sides.Cook in the sauce until

throughly cooked.

posted by SSnyder in Korean Recipes,Recipes and have No Comments

KOREAN BUL-KO-KI contributed by, Ben from the Seven Hills School in Cincinnati, Ohio, USA

KOREAN     BUL-KO-KI
SOUTH  KOREA
BY BEN

Ingredients:

thinly sliced rib eye beef
8 tbsp. soy sauce
8 tbsp. minced pear
3 tbsp. sugar[or more depending on how sweet you want]
6 tbsp. diced green onions
2 tbsp. minced garlic
2 tbsp. toasted sesame seed
1/2 tsp. pepper
2 mushrooms, sliced
1/2 onion, thinly sliced

Directions:

1.Mix all ingredients and marinate beef in the mixture.
Refrigerate the marinating beef overnight or for at least two hours.
Preheated a lightly oiled pan and stir fry the marinated beef.
Serve with boiled white rice,kimchi and other Korean side dishes.

posted by SSnyder in Korean Recipes,Recipes and have No Comments

Bulgogi-Korean barbecue beef contributed by, Alex from the Seven Hills School in Cincinnati, Ohio, USA

Bulgogi-Korean barbecue beef
Korea
by Alex

Bulgogi-Korean barbecue beef

Ingredients

1.5 pounds of thinly sliced rib-eye steak
1/3 cup soy sauce
3 tablespoons white sugar
1 tablespoon sesame oil
3 cloves of garlic
1/4 of a yellow onion
2 green onions
1/4 teaspoon red pepper
2 pinches of black pepper
1/4 teaspoon ginger

Directions

1-1.5 pounds of thinly sliced rib- eye steak bought from a korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
1/3 cup of soy sauce or for a gluten-free variation, use San-J organic tamari wheat free soy sauce found in the healthy food section in your local grocery
store.3 Tbsp. white sugar. Tbsp sesame oil. 3 cloves of garlic, minced. 1/4 of a medium yellow onion, halved and sliced in to medium moon shaped slivers. 2 green onions including the white parts, finely sliced in to small pieces 2 Tbsp toasted sesame seeds. 1/4 tsp of red pepper flakes. 2 pinches of black pepper. And an optional 1/4 tsp. of ginger.

posted by SSnyder in Korean Recipes,Recipes and have No Comments