Does Anybody know any easy Korean Recipes?

Question

I'm doing a school project and i need to make something. Its got to be easy and relatively cheap, since i dont really care to spend so much money on the people in my class. (i dont really like them) Anyways, can anyone help?

Answer 1

Cooks.com - Recipes - Easy Korean Food

NEWSLETTER. Enter your email to signup for the Cooks.com Recipe Newsletter. ... Put Korean Salad Dressing over when ... good on other greens also. ...

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Easy Korean Recipes | ExpertVillage Videos

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Answer 2

go to a korean resturantncheck how to .com

Answer 3

This recipe looks easy--you don't even need to cook it:

Iced Korean Cucumber Soup

As a final tidbit, because of its crisp and refreshingly tart flavor, this soup is also known in the Western world as "Korean Gazpacho."

Ingredients

2 cucumbers

2 cups chicken broth, degreased

1 cup water

1/2 cup cider vinegar

1/4 cup soy sauce

1 tablespoon sesame oil

1-1/2 teaspoons sugar

1 teaspoon white pepper

4 green onions, chopped on the diagonal

2 tablespoons toasted sesame seeds

15 to 20 ice cubes

If the cucumbers are waxy, peel them. If the skin is thin and unwaxed, leave it on. Cut the cucumber into matchstick julienne, about 2 inches in length. To make the soup more attractive, cut the ends of the matchsticks on the diagonal.

In a large serving bowl, mix together the chicken broth, water, cider vinegar, soy sauce, sesame oil, sugar and white pepper. Stir in the cucumber and green onions. Chill well.

Just before serving, stir the ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.

©1995-2007 Katherine Heyhoe. All rights reserved.

Also, this Korean barbecue sauce can be used on sliced boneless chicken breast & then grill or cook in a grill pan:

Seoul Mama Barbecue

Serves 4.

(also known as: Pulkogi Steak)

This marinade may also be used to grill thin slices of beef, which is the more traditional way of serving pulkogi, and on chicken, pork or fish. It is absolutely dynamite on lamb riblets and chops, particularly when charcoal-grilled.

Ingredients

2 pounds flank steak or sirloin

4 green onions

2 tablespoons brown sugar

4 tablespoons dark soy sauce

1 tablespoon garlic, minced

2 teaspoons ginger, minced

1 tablespoon sesame oil

2 tablespoons toasted sesame seeds

1 tablespoon Shaoxing wine or dry sherry

Score the beef on each side with intersecting cuts 3/4 inch apart to create a diamond pattern. Cut only lightly into the meat, less than 1/4 inch.

Slice the green onions on a diagonal slant into 1 inch lengths.

In a shallow dish or glass pan, mix all other ingredients. Stir in the green onions, then add the beef, making sure it is well coated with the marinade. Let sit for 30 to 60 minutes, turning once. (It is best not to marinate overnight, as the salt in the soy sauce will draw out the flavors of the beef and toughen the meat.)

Cook the beef as you would a steak. Barbecue it over hot coals, or cook in a preheated broiler 3 inches from the heat for 3 to 4 minutes per side for rare meat, longer if you like it more well-done. Whichever method you choose, the fire should be hot enough to lightly char the scored edges of the meat, making them crisp and crunchy, without overcooking the interior.

Serving Suggestion:

If desired, heat the remaining marinade in a saucepan till reduced and of syrup-like consistency. Serve the steaks with steamed white rice, and pour the sauce over the rice.

This page originally published in 1994 as part of The Global Gourmet Cookbook.

Copyright © 1994-2007, Kate Heyhoe. All rights reserved

Answer 4

go to foodnetwork.com

they have some awesome korean recipes!!!

Answer 5

If you can find kim-chi, you could make fried kim-chi and tofu. You use the firm type of tofu (bean curd). You could also make a side of white rice. Koreans prefer sticky rice, which has short grains. But if you can't find that, any white rice will do. Be sure to have some soy sauce handy. Koreans eat with chop sticks and spoons.