Bul-dak (Hot & Spicy Chicken) Recipe

picture of http://www.trifood.com

Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term "bul" means "fire" in Korean and "dak" is chicken, so it can get quite spicy in taste.

Recipe Ingredients: Chicken Preparation

• 6 chicken drum sticks (de-boned) or 2 chicken breasts
• 2 tbsp of soy sauce
• 1 tbsp of sugar
• 1 tbsp of traditional corn syrup (substitution honey)
• 2 tbsp ‘cheong ju (clear rice wine similar to Japanese sake)
• 1 stalk of green onion
• Black pepper ground to taste
• Olive oil
• Roasted sesame seeds (optional)

Recipe Ingredients: Marinating Sauce

• 3 tbsp kochukaru (Korean chili powder)
• 2 jalapenos (substitution chili pepper)
• 1/2 cup of Korean pear (substitution Asian pear)
• 1/4 of onion
• 3 cloves of garlic
• 2 tbsp of soy sauce
• 1 tsp of spicy yellow mustard
• 1 tbsp of sesame oil
• 1 tbsp of sugar
• 1 tbsp of ‘mul yut’ (substitution honey)
• 2 tbsp of soy sauce
• 1 tbsp of sugar

Cooking Directions :

1. Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces
2. In a large bowl, mix chicken with soy sauce, sugar, mul yut, cheong ju and ground pepper.
3. Marinate in refrigerator for 30 minutes
4. Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use
5. On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion
6. Take out chicken only and leave excess ingredients in frying pan or skillet
7. In a large bowl, thoroughly mix chicken with blended sauce from step 3
8. In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat
9. Serve hot on plate
10. Sprinkle chopped green onions for garnish
11. Read More >>
    

Dried Pollack Soup (Bugo Gook) Recipe

picture of http://koreanfood.about.com

Ingredients :

• 1 cup dried and shredded pollack, cut into 1 inch strips
• 1 tsp minced garlic
• 1 tsp sesame oil
• 5 cups water
• 1 tsp salt
• 2 eggs, beaten
• 2 or 3 Chinese leeks or scallions, cut into 1 inch strips

Methode :

1. Over medium heat in a soup pot, stir fry pollack pieces and garlic in sesame oil for 2-3 minutes.
2. Add 5 cups of water and salt and bring up to a boil.
3. Reduce to simmer for about 10 minutes.
4. Blend beaten egg and scallions together.
5. Drizzle egg and scallion mixture slowly into soup, stirring gently in the same direction.
6. Take off heat after a couple minutes.
7. Adjust to taste with salt and black pepper. Read More >>
   

Japchae (Transparent Noodle with Beef and Vegetables) Recipe

picture of http://www.koreanrestaurantguide.com

Ingredients:

• 1 pack transparent noodle (dangmyun) - (soaked in hot water for 30 minutes, drained)
• 1 medium onion, thin sliced
• 1/2 carrot, thin julienne
• 1 bunch spinach, blanched, cut into 3 inches
• 10 oz thin slice beef
• 5 green onions, cut in a bias
• 7 shiitake mushrooms, rehydrated, thin sliced
• oil to saute
• salt and pepper
• 2 tbsp sesame seeds

Beef marinade:

• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 tsp minced garlic
• 1/4 tsp pepper
• 1/2 tsp sesame seeds

Shiitake marinade:

• 1/2 tsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil

Noodle seasoning:

• 1 and 1/2 cup water
• 1/4 cup sugar
• 2 tbsp soy sauce
• 4 tbsp vegetable oil

Methode :

1. In a non stick pan, add oil and saute vegetables.
2. All ingredients have to be cooked separately.
3. To use the same pan, start with light color vegetable.
4. An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.
5. The vegetables don't have to get any color, just need to be softened.
6. Saute and move to a big bowl to cool a little bit.
7. Put a non-stick wok or large pan on a medium heat.
8. Add dang myon seasoning, pour in dang myon.
9. Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water. Read More>>

Pajeon (Green Onion Pancake) Recipe

picture of http://www.koreanrestaurantguide.com

Ingredients:

• 1 bunch green onion - cut in a bias,
• 1/2 onion - thin slice
• 1/2 carrot - thin julienne
• 1/4 lb shrimp* - chopped
• 1/4 lb bay scallops* - chopped
• 1/4 lb clams* - chopped
• 1/8 lb squid* -chopped

(*You can substitute to any seafood.)

For batter:

• 1 cup water (3-4 tbsp more)
• 1 cup flour
• 1 egg
• 2 tsp soy sauce
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 tsp dwen jang (Korean bean paste)

Soy dipping sauce:

• 3 parts soy sauce
• 1 part rice vinegar
• Some chopped green onion

In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase "Korean pancake mix" from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture. Combine all vegetables and seafood into a batter and mix well. Read More >>