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korean recipes

Korean Bean Thread Sesame Noodles w/ Vegata
Serving Size:
1oz Chinese dried mushrooms
1/2oz Chinese dried cloud ears
1/4lb Bean threads noodles
2oz Carrot
1 Green pepper
1 sm Onion
2 tbsp Peanut oil
1/2 c Water
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2 tbsp Light soy sauce
2 tbsp Dark soy sauce
3-tb Sesame oil
1 1/2 tb Sesame seeds
1 tbsp finely chopped garlic
1 tbsp Sugar
1 t Freshly ground black pepper

Soak the dried mushrooms in warm water for 20 minutes until soft. Squeeze the excess liquid from the mushrooms and remove and discard the stalks. Cut the caps into shreds. Soak the cloud ears in warm water for about 20 minutes or until soft. Rinse them well in cold water and drain them thoroughly in a colander. Soak the noodles in a large bowl of very hot water for 15 minutes. When soft, drain well. Cut the noodles into 3-inch lengths, using scissors or a knife. Peel and finely shred the carrot. Finely shred the pepper and onion. Heat a wok or large frying pan and add the oil. When moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper, and water and stir-fry for 5 minutes or until the carrots are cooked. Combine the sauce ingredients and add them to the vegetables. Give the mixture a good stir, and then add the noodles. Stir-fry the mixture for 2 minutes until well heated through. Serve at once or at room temperature.


korean recipes

Bulgogi (Korean Barbecue)
Yield: 4 servings

5 lb thinly sliced sirloin-(4 to 5 lbs)
2 Cloves garlic; crushed
1/4 c sesame seeds; toasted and-crushed
1 c finely chopped green onion
1/2 tsp pepper
1/4 c sesame oil
2 c soy sauce
1 c sugar

Mix all marinade. Marinate meat at least 4 hours. Grill.


korean recipes

Seasoned Spinach (Korean)

10 Oz fresh small flat-leaf -spinach
2-tb Soy sauce
1 t Sugar
11/2 tsp Crushed sesame seeds
1 tbsp Sesame oil
1 tbsp Minced scallion
1t Vinegar (optional)
Salt
Red pepper threads-(optional)

Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Serves 2.


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