Feel like Korean

>> June 6, 2010

Dinner is more fun with friends around. After forever planning this small korean themed dinner with Jana and Sid, we finally did it!

Koreans are big on side dishes (at least in my observations in Korean restos I have been to). There's a wide variety of side dishes to choose from, but I picked 5 simple and easy ones to prepare, plus the very popular korean dish, the Beef Bulgogi.

I suggest to marinade the beef and set it aside before you prepare the side dishes. By the time you are done with the side dishes, the beef is ready for stir fry.

-  S I D E  D I S H E S -

- bought a ready made one in a bottle from the supermarket.

Spinach Salad (Sigumchi Namul)
1 pound fresh spinach
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 clove crushed garlic
1 tablespoon sugar
1 tablespoon vinegar
black pepper

Rinse the spinach a few times until no more sand is coming off the leaves. Steam the spinach untill tender. Put the spinach in a strainer and let it cool down. When it is cool enough squeeze gently as much water as possible out of it and cut the leaves coarsely.
Mix all the ingredients into the spinach and the salad is ready.

Salted Egg (talgyal changjorim)
10-15 quail eggs
1 table spoon salt
1/4 cup soy sauce
1 table spoon sugar
2/3 cup water
1 table spoon ginger juice

Boil the eggs in salted water till the egg-shell breaks and peel them.
Put soy sauce, sugar, water and ginger juice in a pan and add the peeled eggs. Simmer the eggs on low fire till the liquid is almost evaporated. Turn the fire high and cook the eggs until they are glazed.
Let the eggs cool down.

Note : recipes from this site.

Fried Zucchini (Hobak Gui)
1 medium size zucchini cut in circles
salt and pepper to taste
Korean hot sauce

Fry the zucchini. Blot it with tissue paper to remove excess oil. Sprinkle salt and pepper to taste and then rub it with Korean hot sauce.

Fried Tofu with Ground Beef
1 Tofu
100 grams ground beef
1 medium sized onion, finely chopped
1/2 red bell pepper, minced
1 Tbsp coriander, finely chopped
1 Tbsp Oyster sauce
1 Tsp soy sauce
Sugar to taste

1. Fry the tofu until golden brown. Blot it with tissue paper to remove excess oil. Set aside.
2. Heat oil in a pan. Saute onion for a minute and add ground beef. Put a little bit of water and let it simmer.
3. When it is almost dry, add the red bell pepper, oyster sauce and soy sauce. Sprinkle a little bit of sugar to give a little bit of sweet twist. Let it simmer.
4. Add coriander and mix well.
5. Cut the tofu in to cubes and mix it with the ground beef. Serve.

- M A I N  C O U R S E -

Beef Bulgogi
1 kg beef tenderloin strips (good for 4)
1 pack of Beef bulgogi marinade
fried Sesame seeds

1. Wash the tenderloin strips thoroughly.
2. Pour the bulgogi marinade on the tenderloin and mix well. Refrigerate for about an hour.
3. Heat pan and stir fry beef. Add a little bit of oyster sauce.
4. When it is cooked and somewhat dry, sprinkle sesame seeds.

Serve with Rice.

Yum yum!


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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