Korean Recipes

One of my favorite comfort foods is also a recipe that is supposed to be good for cleansing and digestive issues. Mung beans are supposed to be the easiest of beans to digest and soaking your beans makes them even easier to digest. I thought I had posted it on my blog, but when I went to search for it so I'd have easy access to the recipe I couldn't find it. I had to go searching all my whole foods cookbooks to find the computer print out the original version was on. There are many different recipes for kitchari. This is mine which ... Read Full Story

Bibimbop A glorious combination of fresh stir-fried vegetables, each cooked separately to allow its flavors to stay true, is liberally seasoned with garlic and sesame oil. To gild the lily, every serving is topped off with a rich fried egg that gets added just before eating. Active time: 1 1/4 hr Start to finish: 1 1/4 hr Servings: Makes 4 (main course) servings. [ subscribe to Gourmet Magazine ] Ingredients 1 2/3 cups Asian short-grain white or sushi rice 2 cups water 1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded 1/2 pound fresh soybean or mung-bean sprouts, trimmed 2 large carrots 1 small ... Read Full Story

[ buy Gourmet Magazine ] There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d’oeuvre, side dish, or vegetarian main course. Active time: 45 min Start to finish: 2 3/4 hr (includes soaking mung beans) Servings: Makes 4 main-course or 8 side-dish servings. Ingredients For dipping sauce 3 tablespoons soy sauce 2 teaspoons rice vinegar (not seasoned) 1 tablespoon sesame seeds, toasted 1/4 teaspoon dried hot red pepper flakes 1/4 teaspoon Asian sesame oil For pancakes 1 cup dried peeled (yellow) ... Read Full Story

Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=429498 Photography: Randy Mayor; Styling: Melanie J. Clarke Ingredients Dumplings: 1/2 cup finely chopped shiitake mushroom caps 1/2 cup finely chopped Shang Kimchi 1/4 cup finely chopped green onions 1 teaspoon cornstarch 1 teaspoon minced peeled fresh ginger 2 teaspoons mirin (sweet rice wine) 2 teaspoons low-sodium soy sauce 1/2 teaspoon dry mustard 1/2 teaspoon dark sesame oil 4 ounces ground pork 24 gyoza skins 1 teaspoon cornstarch Cooking spray Sauce: 1 tablespoon minced green onions 3 tablespoons low-sodium soy sauce 1 1/2 tablespoons mirin (sweet rice wine) 1 1/2 tablespoons rice vinegar 1 teaspoon sesame seeds, toasted 1/2 teaspoon dark sesame oil ... Read Full Story

[ buy to Gourmet Magazine ] This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands. Active time: 20 min Start to finish: 40 min Servings: Makes 4 main-course servings. Ingredients 1/4 cup soy sauce 1 tablespoon sugar 2 teaspoons Asian sesame oil 1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup) 1 tablespoon minced garlic 1 tablespoon minced peeled fresh ginger ... Read Full Story