Dipping 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 sauce
1 clove garlic, mashed
1 teaspoon cayenne pepper, ground

Mix it up.
Dip and drizzle.
It’s spicy! If you want it less so, decrease the amount of cayenne pepper.

Korean 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 tough spinach stems.
Rinse leaves well; pat dry and break into bite-size pieces in a salad bowl.
Add remaining salad ingredients.
Mix dressing ingredients together.
Toss salad with dressing.

Korean 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 will absorb the marinade.
Rub well with sugar and oil and let sit for 30 minutes.
Combine Marinade ingredients, pour over ribs, and let stand for 1 hour.

Bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.

Korean 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 fat from beef ribs; place beef in shallow non-reactive dish.
Mix remaining ingredients; pour over beef.
Cover and refrigerate, turning occasionally, 24 hours.

Drain beef, reserving marinade.
Cook beef in 4-quart Dutch oven over medium heat until brown; drain.
Pour marinade over beef.
Cover and bake at 350 degrees F until tender, about 2 hours.

Yields 4 to 6 servings.

* Ground sesame seed is available in Oriental food specialty stores and some supermarkets.
Whole sesame seed can be ground in the blender: 1 tablespoon whole sesame seed yields 2 tablespoons ground sesame seed.

Korean Barbecued Short Ribs

Posted by MaryEllen29 3/25/02 5:57:47 pm

3 tablespoons red or white wine or sherry
1/2 teaspoon black pepper
1/3 cup sesame oil
1/2 medium onion, grated
2 1/2 tablespoons brown sugar
1/2 cup soy sauce
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon lemon juice
1 egg
2 pounds beef short ribs

Combine wine, pepper, sesame oil, onion, sugar, soy sauce, garlic, ginger, lemon juice and egg.
Rub mixture very gently into the beef.

Marinate, refrigerate for at least 4 to 6 hours (or overnight).

Cook on a grill or broil about 5 to 10 minutes on each side, or bake in a 350 degree F oven about 15 to 20 minutes.

Serve hot.

Makes 4 servings.

Korean Barbecued Beef (Bulkokee)

1 pound beef boneless top loin or sirloin steak
1/4 cup soy sauce
3 tablespoons granulated sugar
2 tablespoons sesame or vegetable oil
1/4 teaspoon pepper
3 scallions, finely chopped
2 cloves garlic, chopped

Trim fat from beef; cut beef diagonally across grain into 1/8-inch slices.
Mix remaining ingredients; stir in beef until well coated.
Cover and refrigerate 30 minutes.
Drain beef; stir-fry in 10-inch skillet or wok over medium heat until light brown, 2 to 3 minutes.
Serve beef with hot cooked rice.

Yields 4 servings.

Korean Pickled Vegetables (Kimchee)

1 cup 1/4-inch slices carrot
1 cup 1-inch pieces bok choy
1 cup cauliflower florets
2 teaspoons salt
3 scallions (with tops), minced
1 thin slice ginger root, minced
2 teaspoons salt
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper

Sprinkle carrot, bok choy and cauliflower florets with 2 teaspoons salt; toss.
Let stand 20 minutes; rinse with cold water and drain.
Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.

Yields 3 or 4 servings.

Kim Chi (Korean)

6 pounds Chinese cabbage (bok choy)
3 tablespoons salt
2 cups sliced scallions
2 cloves garlic, minced
3/4 teaspoon dried, ground chile pepper
1 tablespoon ginger

Shred cabbage into 1-inch wide strips.
Mix with half the salt and let stand for 30 minutes.
Wash and drain.
Add remaining salt and other ingredients.
Pack into a crock or glass jar.
Add enough cold water to cover vegetables.
Cover and refrigerate for 5 days.