Korean recipe to Try at Home! Learn how to make authentic korean food Bibimbap, Bulgogi, Kimchi Jjigae and more!
Authentic Korean Recipes to Try at Home!
Korean Recipe Nr.1 – Dak Gal Bi ( Spicy Korean Chicken )
Another popular meat dish in the Korean community is this one. It goes by the name Dak Gal Bi. Dak Gal Bi is a pan-fried, hot korean fried chicken meal with veggies. It is typically served as a side dish with the soju, or Korean rice wine, at dinnertime and occasionally at bars. Dak Gal Bi can be prepared in a variety of ways, such as by changing the amount of spice or including other vegetables in addition to the usual carrots and onions. Here is a recipe for Dak Gal Bi.
The items you’ll need to cook this recipe are listed below: A chicken, yam (sweet potato), carrots, onion, garlic, soy sauce, sesame oil, sugar, honey, and black pepper are all ingredients. There is also korean chili paste, korean chili pepper powder, and sugar.
The preparation of the chicken will be your first task.
Trim all the meat from the bird after cleaning it. The fat and bones that are left over should be thrown aside. Cut the chicken parts into smaller pieces by taking them. Set them away at this time.
Make a marinade for the chicken by combining the chili paste, chili pepper powder, garlic, soy sauce, sesame oil, sugar, honey, and black pepper. You decide how much of the dish you want because I’m not sure how hot you like your food. Once the marinade is ready, add your cut-up chicken, being sure to coat it all evenly. Then, let it sit for a good 10 to 15 minutes.
Cut the yam into fry-shaped pieces and finely chop the carrots and onions while the chicken is marinating.
Take a pan and heat it to medium high when the chicken has finished marinating. Add the vegetables to the chicken after it has been cooking for around 10 minutes. Up until the chicken is finished, keep stirring and cooking.
The amount of each component in this recipe is quite ambiguous because the amount that should be used relies entirely on the diner’s tolerance for heat. You can show your friends and family how to prepare Dak Gal Bi once you have mastered the crispy recipe.
Korean Classic Recipe Nr.2 – Jjolmyun ( Korean Noodle Dish )
The Korean cuisine jjolmyun is a variation on the standard noodle dish. Jjolmyun is a dish for chewy, spicy noodles without any liquid. Jjolmyun is currently regarded as one of Korea’s most proud meals because of how well Korea has adapted to this chewy texture. Here is the recipe for this delectable dish.
A package of chewy noodles (it will say chewy noodles on the container), an egg, cucumber, korean chili paste, rice vinegar, sugar, garlic, toasted sesame seeds, and sesame oil are required to prepare jjolmyun.
You must first get your ingredients ready.
The egg should be boiled, peeled, and kept whole. The cucumber should be finely chopped (approximately a handful per serving) and set aside.
Additionally, we must prepare our jjolmyun sauce. Chogochujang is the name of the sauce. It is a chili pepper paste sauce with a small amount of vinegar’s acidity. To prepare your sauce, merely combine the korean chili paste, rice vinegar, sugar, garlic, and sesame oil.
Now fill a saucepan with water, and turn the heat to high. The chewy noodles should then be added and cooked.
When the noodles are finished cooking, pour off all the water and give them a few rinses in water to get the starchy flavor away. When you’re finished, place it in a medium-sized bowl.
Then immediately top with the chogochujang sauce. Add the egg and the cucumbers in julienne on top of that. It’s now time to simply savor your delectable jjolmyun! Share this tasty and easy recipe with your friends.
Korean Recipe Nr.3 – Nakji Bokeum ( Iconic Korean Spicy Octopus )
Korean restaurants are always creating new dishes that suit the Korean palate since Koreans appreciate spicy food. However, recipes that are straightforward and easy to prepare with few ingredients are the most widely consumed spicy dishes. Spicy Octopus, also known as Nakji Bokeum, is one of these dishes. The octopus is marinated in a special spicy marinade before being grilled to make this dish. Here is a recipe for nikji bokeum.
Octopus (the quantity depending on the size of the octopus), onions, green onions, chilis, carrots, mushrooms, korean chili powder, korean chili paste, garlic, sesame oil, and sesame seeds are the materials you’ll need.
Cleaning the octopus must come first on our list of tasks. If you only purchased a single giant octopus, wash, clean, and chop it. Legs and head should be cut into equal portions. You can skip this step if you purchased many premade, smaller octopuses.
The following stage in making the dish is quite easy.
Simply combine everything by hand in a sizable basin. We use our hands to do this since it is quicker and easier than using a fork or something similar. The octopus was then allowed to soak in the liquid for ten to fifteen minutes.
Then, for three to four minutes, sauté the octopus combination in a big pan over medium-high heat. It could take longer on occasion. The best you can do in these circumstances is to eyeball it. But exercise caution when preparing the octopus. The octopus will quickly burn if the heat is too high, and it will taste soggy if the heat is too low.
You can instruct your pals in the preparation of Nakji Bokeum now that you know how to create it.
Korean Recipe Nr.4 – Ojingeochae Bokeum ( Stir Fried Dried Squid )
In the past, dried squid was a popular Korean food that people could eat while working or going to school. It is becoming a common side dish served with Korean lunches. But in addition to the traditional method of eating dried squid, humans have developed other methods, perhaps the most well-known of which is stir-frying dried squid.
Here best korean recipes for this dish.
One package of dried squid strips (which are simple to get at any Asian market and will feed seven people), vegetable oil, Korean chili pepper paste, soy sauce, honey, garlic, and a tiny bit of water are the items you’ll need (usually not necessary).
Since all the ingredients for this recipe were fully cooked when they were packaged, there are essentially no preparatory steps, so we will jump right into making it. The dried squid strips should be soaked in water for about ten minutes after being removed from the packaging (this is only necessary if the squid strips are too hard). Drain the extra water after the squid has soaked, then set the squid strips aside.
The sauce needs to be made right now. In a bowl, combine everything except the squid and the vegetable oil until well-combined.
Get a skillet and heat it over a medium-high burner while adding some vegetable oil to prevent the squid from burning. Combine the sauce and the squid strips while the pan is cooking, and then add the mixture to the pan. Stir the mixture constantly until the remaining sauce has mostly evaporated and all the strips are coated in it.
The Stir Fried Dried Squid has finished cooking at this point. Teach this excellent cuisine to your family and friends right now.
Kimchi easy korean recipes
A fundamental component of Korean cuisine, kimchi is a tasty meal that is also incredibly healthy. The process of making kimchi has been established for thousands of years, and there are numerous varieties both within and outside of Korea. There are so many varieties that Korea has a museum dedicated to kimchi.
Even with all the history and variety, making kimchi is not difficult. Let’s start with the recipe for pickled cabbage kimchi, which is a common definition of basic kimchi.
Traditional Korean Kimchi Recipe
Ingredients: About 4 pounds of sliced Chinese cabbage
14 cup of salt
1 cup of finely chopped green onions
1 cup finely sliced carrots
4 tbsp. red pepper flakes
1 teaspoon minced garlic
The following additional components: Korean Recipe
1 teaspoon sugar
Freshly ground ginger, 1 teaspoon
To taste seasonings (such as dry fish powder).
Instructions: korean cooking it’s easy to make
Mix the salt thoroughly with the chopped cabbage and leave aside for 40 to 1 hour.
After that, rinse with cold water to get rid of the extra salt. Drain.
Combine the onions, carrots, garlic, and red pepper equally with the cabbage.
Everything should be placed in a gallon jar with a weight on top, and the lid should be tightly closed.
Wait one week before allowing fermentation to occur; if scum develops, scrape it off the liquid.
Working with high-quality ingredients is a good idea. The fact that kimchi is fermented does not negate the significance of the original components. A tastier, more stronger kimchi made with fresh ingredients and seasonings will go well with almost any food.
Learning to make basic kimchi
Is a simple first step to highly flexible recipes that may accommodate a variety of preferences. There are numerous varieties of kimchi ingredients that branch out from the basic cabbage recipe. Simply used as beginning points for simple reference, the ingredients indicated in the “Optional Ingredients” section.
Unique flavors can be created by mixing in different veggies that have been finely diced or sliced. After that, kimchi can be served with almost anything, although tofu, oysters, shrimp, fish, or pork are some options that are sure to please the crowd.
Use kimchi in a number of ways without fear. In order to prepare kimchi ramen, a spicy variation on the wildly popular noodle dish, kimchi is typically put straight to ramen noodles. Kimchi is also frequently consumed in the form of a stew known as kimchi jjigae or added to fried rice to create kimchi fried rice. It is quite easy to prepare kimchi jjigae, almost as simple as kimchi itself.
Recipe for Kimchi Stew (Kimchi Jjigae): 1 cup kimchi
16 ounces of finely sliced pork
2/batch sesame oil
three water cups
2 sliced thin green onions
2 tbsp. minced garlic
1.5 tbsp cumin powder
1-teaspoon soy sauce
Instructions: tasty korean food
Sesame oil the bottom of the pot, then brown the pork.
While continuously stirring, add the green onions, garlic, and chili powder.
Add the kimchi, water, and soy sauce. On medium heat, cook for approximately 25 minutes.
To taste, add salt and pepper.
Advice: Pork belly is frequently used as the meat since the fat content significantly enhances the flavor. Leaner pork can be utilized without a problem, but be aware that the outcome may be different.
You can have kimchi jjigae as a side dish, a main meal, or with rice. Whatever option you choose, the stew will add flavor to any meal.
You may always change the components to better fit your personal preferences, whether you’re using the standard kimchi recipe, the kimchi stew, or a unique variation. Although there are traditional recipes for practically everything, kimchi is a korean dish that can be adapted to suit almost any taste.
Bulgogi classic korean dish
The delicious Korean dish known as bulgogi is loved by people all over the world. The Korean terms bul, which means fire, and gogi, which means meat, are combined to form the phrase bulgogi. So flaming meat can be translated directly to bulgogi. Although the sauce for bulgogi can be made spicy and hot, the term “fire” refers to the cooking technique since it is often done over an open flame. Typically cooked with sirloin and other varieties of Korean beef, dak bulgogi can also occasionally be made with chicken or pork (dwaeji bulgogi). The next step involves marinating the meat in a regionally specific bulgogi sauce.
Favorite korean food
Bulgogi was a king’s dinner in the past, especially during the Joseon Dynasty. Although the history of bulgogi and bulgogi sauce is unclear, many people think that it first appeared between 37 BC and 688 AD, during the Gorguryeo dynasty. According to research, this dish was formerly known as maekjeok, and the korean beef bulgogi was cooked on a skewer. Bulgogi was known as neobiari, which translates to thinly distributed, during the Joseon Dynasty. Therefore, bulgogi meat and bulgogi are an ancient dish, despite minor changes in names and cooking methods throughout the years.
Ingredients: Korean Recipe
Garlic, sugar, sesame oil, and soy sauce are the main ingredients in traditional bulgogi sauce. Asian pears, rice wine, honey, and soy bean paste are among the ingredients that can be used to make bulgogi sauce in other recipes. The fact that bulgogi sauce is so adaptable and can be prepared in a variety of ways contributes to the popularity of both the dish and the sauce. Making the sauce into a marinade is its intended use. The beef bulgogi is made incredibly flavorful and tender by this marinade.
Some individuals garnish the dish with green peppers and onions. The cooked bulgogi is typically served with thin lettuce or sesame leaves for diners to wrap it in. Some people like to top their rice with bulgogi. There are dipping sauces available in contemporary South Korea that can be added to the meal. The younger generations like to use peanut sauce.
Sauces for dipping can be hot or sweet.
Some people liken the flavor of bulgogi to that of teriyaki, but I find the two to be quite dissimilar, and bulgogi is delicious. It can be eaten as a supper, an appetizer, or a snack because it’s a quick and simple meal. Bulgogi is a common dish that Koreans eat at any time. Fast-food bulgogi burgers cooked with bulgogi sauce are available in South Korea.
Both the Korean beef used to make the sauce and the sauce itself are very nutrient-dense. Much meat and veggies are used in bulgogi, as with all Asian cuisine. Oils, herbs, and spices are used to flavor this dish. Even the optional extras, such lettuce, dipping sauce, or rice, are quite nutritious. The beef marinating process takes the longest amount of time, however the preparation time for the bulgogi sauce is only approximately 20 minutes. Once the meat has finished marinating, all that’s left to do is cook it over a medium-high fire. In little time at all, you’ll have a tasty and incredibly healthy lunch.
Korean BBQ ( Real Korean Flavor )
It took me a while to find this recipe. It is now easily accessible in a variety of cookbooks. I first tasted this meal many years ago while stationed in Japan as an Air Force officer. Eating was one of my favorite pastimes when I had free time. In Japan, there were numerous novel and unique restaurants lining the streets. I stumbled into a small Korean barbecue restaurant one day.
You sat at a table with a gas grill built into its middle in this kind of restaurant. You were given marinated, thinly sliced meat that was provided raw so that you might grill it. This was typically served with pickled ginger on the side and over rice. The finest component of this dish is the marinade.
I yearned for this dish when I returned to the United States, but I could not locate the recipe anywhere. Once met a Korean exchange student at college who generously shared his grandmother’s recipe with me. I have been creating this delicious, delectable dish ever since that day.
The main dish is as follows: make it at home Korean Recipe
Chicken or steak marinated with Korean barbecue sauce
Garlic cloves, four
Soy sauce, 5 teaspoons
Sesame oil, 2 tablespoons
Sugar, 1/4 cup
Sherry, two tablespoons
Chicken broth, half a cup (optional)
Chili oil, 2 tablespoons (optional)
Grill beef that has been marinated for four hours or overnight.
I purchased a unique portable tabletop gas grill that I set in the center of my table to cook the meat. Use your BBQ as well. The secret is to cook the meat fast and to avoid overcooking it.
This sauce is also suitable for use with white rice. The leftover marinade should be poured in a skillet and simmered after the beef or chicken slices have been marinated for a few hours. To thicken, mix cornstarch with chicken or beef stock. This works well as a sauce to serve with rice.
Korean Recipe: Authentic Korean Recipes Must Try!
Spread the love
Please do share this article with someone you care about. It is important to stay engaged and informed. With current events because without your contribution, we may never be able to change the world.
Vogue Health Team