Korean
« Previous EntriesDipping Sauce For Spring rolls
Saturday, November 3rd, 2007Dipping Sauce for Spring Rolls (Korean)
This is a sauce served in many Korean restaurants with scallion pancakes. But it works equally well for any kind of egg or spring roll, and best of all if you serve the spring rolls on top of some baby lettuce:
3 tablespoons seasoned rice wine vinegar 3 tablespoons light soy [...]
Korean Spinach salad
Saturday, November 3rd, 2007Korean Spinach Salad
1 pound fresh spinach 3 hard-cooked eggs, diced 6 to 8 slices crisp-cooked bacon, crumbled 2 cups fresh bean sprouts 1 (8 ounce) can water chestnuts, sliced
Dressing 1 cup oil 2/3 cup granulated sugar Salt, to taste 1 medium onion, grated 1/4 cup vinegar 1/3 cup catsup 1 tablespoon Worcestershire sauce
Trim and discard [...]
Korean Marinade And Basting sauce
Saturday, November 3rd, 2007Korean Marinade and Basting Sauce
1/2 cup soy sauce 1 tablespoon cider vinegar 2 scallions (with tops), minced 2 cloves garlic, minced 1 tablespoon finely minced ginger root 1 teaspoon dried red pepper flakes 1/4 cup sesame seeds 1 tablespoon flour
To use, make deep cuts in 4 pounds of meaty beef short ribs so the meat [...]
Korean Braised Short ribs
Saturday, November 3rd, 2007Korean Braised Short Ribs
Serve this with cooked cellophane noodles, dipped into the cooking sauce.
4 pounds beef short ribs, cut into pieces 2 cloves garlic, chopped 1/2 cup soy sauce 1/4 cup chopped onion 2 tablespoons granulated sugar 2 tablespoons ground sesame seed* 2 teaspoons chopped ginger root or 1/2 teaspoon ground ginger 1/2 teaspoon pepper
Trim [...]