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Walters - Korean Cookbook: 101 Easy & Delicious Korean Recipes to Prepare At-Home, Step-by-Step to Cuisine for Beginners.

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Book:
Korean Cookbook: 101 Easy & Delicious Korean Recipes to Prepare At-Home, Step-by-Step to Cuisine for Beginners.
Author:
Walters / Emily C
Genre:
Books / Home and family
Year:
2021
Rating:
5 / 5
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Korean Cookbook: 101 Easy & Delicious Korean Recipes to Prepare At-Home, Step-by-Step to Cuisine for Beginners.: summary, description and annotation

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101 Korean Recipes for Beginners.Korean Cookbook 101 Quick and easy to prepare at-home recipes, step-by-step guide to the classic Korean cuisine. The Korean Cookbook is a complete set of simple but very unique Korean recipes You will find that even though the soups and stews are simple, the tastes are quite amazing.This sensational Korean Recipes includes: Bacorn Cheese Corn Korean Fried Chicken Wings 3-Ingredient Korean Grilled Chicken Wings with Scallion Korean Barbequed Beef Beef Bulgogi Awesome Korean Steak Korean Bulgogi Bowl Bindaeduk Cho Kanjang (Korean Mung Bean Pancakes with Dipping Sauce) Gamjatang Dipping Sauce

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Korean Cookbook

Table of Contents

Ba'corn Cheese Corn

Servings: 10

Ingredients

2 (8-ounce) packages bacon, chopped

1/2 cup garlic, minced

4 cups green onions, sliced

4 (16-ounce) packages frozen sweet corn, thawed

4 eaches jalapeno peppers, diced, or more to taste

2 pinches salt and freshly ground black pepper to taste

2 pinches cayenne pepper, or to taste

2 cups heavy cream

1/4 pound shredded mozzarella cheese

1/2 pound shredded monterey jack cheese

Directions

1. Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.

2. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

3. Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just begin to turn golden brown, three to five minutes. Add garlic, green onions, and jalapenos; cook until vegetables begin to soften and sweeten up, three to four 4 minutes. Tilt pan to drain off a few of the fat, utilizing a paper towel to soak it up.

4. Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the rest of the corn until heated through. Switch off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to mix. Top corn with remaining cheese and a sprinkle of cayenne.

Step 5 Broil until heated through and top is browned, 5 to ten minutes. Serve immediately.

Korean Fried Chicken Wings

Servings: 10

Ingredients

canola oil, for frying

2/3 cup garlic

2 (1 1/2-inch) piece ginger, peeled

6 tbsp. soy sauce

6 tbsp. gojujang (korean chile paste)

2 tbsp. asian sesame oil

2 tbsp. honey

3 tbsp. rice vinegar

1 1/3 cups flour

2 tbsp. cornstarch

32 chicken wings (about 1 3/4 lbs.)

Directions

Pour oil right into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350?. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce right into a bowl.
Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss. Employed in 3 batches, fry chicken until golden, 6-8 minutes. Drain in some recoverable format towels. Return oil to 350?. Fry chicken until crisp, 6-8 minutes more. Drain again. Toss chicken in sauce.

3-Ingredient Korean Grilled Chicken Wings with Scallion

Servings: 6

Ingredients

2 1/3 pounds chicken wings (flats and drumettes attached or separated)

1 3/16 teaspoons kosher salt, plus more

5/8 teaspoon freshly ground black pepper, plus more

1 tablespoon vegetable oil

2/3 cup gochujang (korean hot pepper paste)

1 1/5 scallion, thinly sliced on the bias

Directions

Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a sizable bowl to coat.
Prepare a grill for just two zones, medium and medium-high, or heat a grill pan over medium. Employed in batches if necessary, grill wings over medium heat, turning occasionally, until skin needs to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler portion of grill or reducing heat if indeed they begin to burn, until cooked through, an instant-read thermometer inserted into the flesh however, not touching the bone registers 165F, and skin is crisp and lightly charred 5-10 minutes.
Meanwhile, whisk gochujang and 1/4 cup warm water in a sizable bowl.
Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately.

Korean Barbequed Beef

Servings: 4

Ingredients

3/4 pound beef sirloin

1/4 cup soy sauce

1/4 cup rice wine

1 tablespoon minced garlic

3/4 teaspoon toasted sesame oil

1 tablespoon white sugar

1/8 teaspoon freshly ground black pepper

1/2 teaspoon hot chile paste

4 medium (4-1/8" long)s green onions, chopped into 1 inch pieces

1/2 cup Bibb lettuce

Directions

1. Slice beef with the grain into long strips, about 1 1/2 inches wide, and place right into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a little bowl. Pour 1 / 3 of the mixture over the beef, and toss to coat. Marinate at least 1 hour at room temperature, or longer in the refrigerator. Simmer the rest of the sauce, and the green onions in a little saucepan for just one minute before pouring right into a serving dish to cool.

2. Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the medial side of a cleaver or large knife. Arrange on a serving dish.

3. Preheat a grill for medium-high heat and lightly oil grate.

4. Place grate three inches over the coals. Cook the meat to desired doneness, around three minutes per side for medium rare. Slice against the grain into thin strips.

5. To serve, each diner places some beef and sauce right into a lettuce leaf, folds it right into a bundle, and eats it with their fingers.

Beef Bulgogi

Servings: 8

Ingredients

2 pounds flank steak, thinly sliced

1/2 cup chopped green onions

2/3 cup soy sauce

5 tablespoons white sugar

1/4 cup minced garlic

1/4 cup sesame seeds

1/4 cup sesame oil

1 teaspoon ground black pepper

Directions

1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a little bowl. Pour over beef. Cover and refrigerate for at least one hour or overnight.

2. Preheat a patio grill for high temperature, and lightly oil the grate.

3. Quickly grill beef on hot grill until slightly charred and cooked through, one to two 2 minutes per side.

Awesome Korean Steak

Servings: 8

Ingredients

2 2/3 pounds thinly sliced scotch fillet (chuck eye steaks)

2/3 cup soy sauce

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