Spicy Korean Pork Barbecue

Do you want to make this? Looking for the recipe?
You've come to the right place. “Spicy Korean Pork Barbecue” (Korean named this dish as “Daeji Bulgogi) is really popular nowadays. This dish is really easy to make at home and tastes great.

Cooking Tips:

If this is a little spicy for you, don't worry. You can remove "1/2 teaspoon crushed red pepper" and reduce "1 1/2 tablespoons gochujang (Korean condiment)" to "1/2 tablespoon" and add more sugar and soy sauce.

Ingredients

* 1 pound pork tenderloin, trimmed
* 2 tablespoons brown sugar
* 1 tablespoons soy sauce
* 1 1/2 tablespoons gochujang (Korean condiment)
* 1 teaspoon minced peeled fresh ginger
* 1 teaspoon sesame oil
* 1/2 teaspoon crushed red pepper
* 3 garlic cloves, minced
* 1 green Onion, chopped
* 1/2 yellow Onion, sliced
* 1/2 cup of sprite
* Ground black pepper
* Roasted sesame seeds
* Cooking oil

How to cook

1. Freeze pork 1 1/2 hours or until firm. Cut pork diagonally across grain into 1/16-inch-thick slices. Or you can buy sliced pork.
2. Combine pork, sugar, and next 11 ingredients (sugar through roasted sesame) in a large bowl. Mix well and marinate in refrigerator at least 1 hour.
3. In skillet add cooking oil over high heat. Arrange marinate pork and saute until cook.
4. Sprinkle roasted sesame seeds on before serving.

Water Kimchi

Water Kimchi /White Kimchi / Mul Kimchi

1. Wash a white napa cabbage in cold water and cut into 1 1/2 by 1 inch. Lightly sprinkle the napa cabbage withe tablespoon salt. Let stand for at least 5 hours or one night.
2. Wash a half of cucumber, a quarter of carrot, a quarter of yellow onion and one green onion. Cut into 1 1/2 inch sections and add to mixing bowl.
3. Trim the hard top from the garlic then thin slice from top to bottom. Add to top of mixing bowl.
4. Wash a jalapeno in cold water then remove stems, cut in quarter. Add to top of mixing bowl.
5. Add the salted white napa cabbage to top of mixing bowl.
6. Add salt, sugar, a cup of sprite and water.
7. Toss all ingredients in the mixing bowl untill well mixed.
8. Place in a glass jar and close it. Let stand at room temperature for at least 24 hours.
9. Refrigerate and serve cold.

Crawfish in Garlic Butter

1. Unless you bought them prepurged, the crawfish will have to be soaked in an ice chest full of fresh water for about 10 minutes before cooking, to clean their exterior and cause them to spit up the swampy muck in their intestines.
2. Fill a pot (fitted with a strainer insert) halfway with water and bring to a boil over high heat. Add hot sauce, salt and cayenne pepper.
3. Add potatoes and onions to the pot. Boil vegetables for about 10 minutes.
4. Add crawfish to the pot. After 5 minutes turn off the heat, cover, and let the crawfish steep to absorb the flavors for 15 to 20 minutes.
5. In skillet melt butter over low heat. Saute minced garlic and green onion until tender.
6. Arrange crawfish and butter in single layer in skillet, saute 1 minute.

Scallops in Garlic Butter

1. In skillet melt butter over low heat. Saute garlic until golden brown, remove from pan.
2. Arrange scallops and butter in single layer in skillet, saute 2 to 3 minutes or until tender.
3. Add #1 and saute 1 to 2 minutes till golden brown.
4. Serve with "hot sauce - mayo" and sprig of parsley.

"Hot sauce - mayo"

is mixed with Kewpie Japanese Mayonnaise Sushi Mayo, Hot Chili Sauce and Dijon mustard.

Easy Korean Dinner

Dinner for Korean food. Lots of vegetables.


Boiled pork and Korean style Seafood pancake.

Baked Mussels

How to cook

1. Preheat oven to 425 degrees.
2. Remove and discard top shell of each mussel and place mussels on a baking sheet....
3. Apply "Kewpie Japanese Mayonnaise Sushi Mayo" - you can find this any Asian grocery - to mussels and bake for 7 minutes.
4. Apply fish eggs on top of mussels and bake for 1 to 2 more minutes or bake til golden brown....

Cooking Tips:

If you don't like fish eggs you can apply "hot sauce" instead fish eggs.

Japchae - Korean dish

Japchae (also spelled jabchae or chapchae)

is a Korean dish made from cellophane noodles (called dangmyeon), stir fried in sesame oil with and various vegetable (typically thinly-sliced carrots, onion, spinach, mushrooms), sometimes served with beef, or pork or no meat. And flavoured wiht soy sauce, and sweetened with sugar. It is usually served garnished with seasme seeds and slivers of chili. You can add thinly-sliced egg sheets.