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Hearty Korean Recipes You Must Try in Your Kitchen

Dishes with Classic Korean Flavors Anyone will Enjoy

By

Heston Brown

Copyright 2021 Heston Brown

All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book.

Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damag e caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.

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Table of Contents

Introduction

Do you want to make a Korean dish after watching a K-drama? You do not need to look further because you are holding the right book. Your meals will become more interesting when you serve the recipes from the book. You might think that Korean food is complicated to make. Nevertheless, you will realize it is fairly easy, and no complex kitchen preparation or work is needed.

Every dish you will see in the book has a distinct taste and the perfect balance of flavor, texture and taste. Food is considered medicine in Korea, so you can expect to create healthy but delicious meals with the recipes. Are you ready to satisfy your Korean cravings?

Recipes

Vegetarian Kimchi Fried Rice

This is an ideal dish if you have some day-old leftover Jasmine rice. Suppose you want more crunchiness and texture to the dish. In that case, you can finish it off with green onions, cherry tomatoes, sesame seeds and cilantros.

Prep Time: 18 minutes

Serving Size: 2

Ingredients:

• 2 tbsp kimchi brine
• 1 tbsp vegetable oil
• cup finely chopped kimchi
• 2 tbsp white sugar
• 1 cup day-old cooked white rice
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice wine vinegar
• tbsp sesame oil
• cup minced garlic
• 1 medium white onion
• Salt and ground black pepper to taste
• Optional: 1 tsp minced ginger

Procedure:

Heat the vegetable oil using a large nonstick skillet on medium heat. Cook the garlic, onion and ginger for around 3 minutes or until the onion becomes soft. Occasionally stir.

Adjust the heat to high and put the vinegar and chopped kimchi.

Add the cooked rice, sugar, soy sauce, sesame oil and kimchi brinecook for around 5 minutes or until well-heated. Scraping the bottom of the skillet prevents the rice from sticking.

Add salt and pepper for flavor.

Cucumber Salad

This Korean cucumber salad is made with cucumber, green onion and sesame seeds. It is great to eat with Bulgogi or Korean beef barbecue.

Prep Time: 25 minutes

Serving Size: 2

Ingredients:

• 1 tsp vegetable oil
• cup white vinegar
• 1 thinly sliced cucumber
• tsp black pepper
• tsp red pepper flakes
• 2 tbsp sesame seeds
• sliced green onion
• julienned carrot

Procedure:

Combine the black pepper, red pepper flakes and vinegar in a medium bowl.

Heat the oil in a saucepan medium-high. Add the sesame seeds and lower the heat to medium. Cook for around 5 minutes or until the seeds become brown.

Using a slotted spoon, take the seeds off and add the vinegar mixture.

Add the cucumber, carrot and green onion, cover, and chill it for at least 5 minutes.

Bulgogi

Bulgogi or Korean beef barbecue is a dish you will surely make again and again. The yummy taste of the dish will have your family and friends craving it.

Prep Time: 3 hours

Serving Size: 4

Ingredients:

• 1 tbsp white sugar
• 1 tbsp sesame seeds
• 1 cup pear juice
• 1 tsp ground black pepper
• 2 tbsp chopped green onion
• 1 tbsp minced garlic
• 2 tbsp Asian sesame oil
• 1 lb. thinly sliced beef top sirloin
• 2 tbsp white cooking wine
• cup soy sauce
• Optional: lb. halved fresh mushrooms and chopped onion

Procedure:

Put the beef in a bowl and add the pear juice, black pepper and cooking wine. Mix and marinate for 30 minutes.

Add the sugar, sesame oil, green onion, sesame seeds, garlic and soy sauce. Marinate in the refrigerator for at least 2 hours or overnight.

Preheat an outdoor grill medium-high.

Take the beef off the marinade and throw the marinade.

Put an aluminum foil sheet on the heated grill and place the beef on the foil separately.

Put the onion and mushrooms on the other side of the foil.

Cook the beef for 3 to 5 minutes on each side or until it is brown evenly. Serve with the onion and mushrooms.

Kimchi

If you are a fan of Korean food, you should try making kimchi. It is easy, and it tastes better as it ages. You can also replace the persimmon with an apple. Another tip is not to refrigerate it if you will eat it the following day.

Prep Time: 3 days

Serving Size: 24

Ingredients:

• 3 minced medium green onions
• 1 chopped ripe persimmon
• 1 cubed small radish
• 1 shredded and rinsed napa cabbage head
• 6 peeled garlic cloves
• 1 tbsp rice vinegar
• 1 fresh ginger root

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