Easy to make asian food?

Question

I think that the Asian are a bit smart, because they have good tasting food, and it's obviously healthy! ^^

So can anyone give me easy to make, healthy Korean and/or Japanese food?

Answer 1

Korean Bulgogi-

Strips of round steak marinated in...

soy sauce 1/2 cup

sugar 3-4 tablespoons

black pepper 1/2 tsp

garlic and green onion as much as you like

drizzle of oil

Mix well and marinate the meat ina zip top bag-

Grill and enjoy!

* This marinade is good with chicken, too.

Answer 2

KIM BOP!  yummy my  favorite.

You need a square flat piee of seaweed from the grocery store. White rice, carrot,  egg, sweet yellow radish,mayo,onion and tuna.

Lay the sea weed out flat and spread over the cooked, cooled rice.

At one end spread across some tuna mixed with mayo and onion, not to muc tho.

Then, lay on top of that some strands of shreaded carrot, and some pieces of frid egg (omlet style). And sliced yellow sweet radish.

When its all in place then you roll all the ingrediants up to the top. The rice will keep everything stuck together but at the end you may want to spray some little water to make the sea weed stick to the end. Good luck it was my favorite in Korea

Answer 3

KOREAN****

Bulgogi

Ingredients: 2 lb beef (loin tip steak)*, thin sliced

  3 green onions, sliced in a bias

  4 button mushrooms, sliced

  1/2 onion, thinly sliced

  1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup water

  2 tbsp sesame oil, 2 tsp pepper

  1 tsp sesame seeds, 1-2 tbsp minced garlic

  1 tbsp juice of ginger

  1/2 onion, grind in a food processor

  (*Or any parts for grilling)

  

Have sliced beef very thin.

Combine all ingredients in a big bowl.

Marinade beef and vegetables for at least 30 minutes.

1-2 hours is the best, after more than several hours it will taste too salty.

Grill the beef.

Serve with rice.

Galbi gui (Grilled beef short rib) Recipe

  

Ingredients: 16 ribs *

  1 cup soy sauce, 3/4 cup sugar, 1/2 cup water

  1 Asian pear, chopped ** (or 1/2 Korean pear)

  1 onion, chopped

  2 tablespoons minced garlic

  4 tablespoons sesame oil

  1 tablespoon ground pepper

  1 tablespoon juice of ginger

  (*Get ribs from Korean market, it's easy. There are two types of cut.

One is that the rib is wrapped with thinly sliced meat with one side attached to a bone.

The other is 1/3 to 1/4 inch thick meat sliced across the bone, so 3-4 bones are in one piece.)

  (**Pear acts as a tenderizer, also adds flavor. The best is Korean pear which contains more water and sweet flavor, has soft texture, and it is almost large as a cantaloupe.

If you don't have a access to it, use kiwi, but small amount.)

  

Wash meat.

Rarely but sometimes you can find tiny bone scraps stick to the meat.

Soak in water for 1 hour, drain.

In a food processor, add chopped onion and pear, puree finely.

Pour out to a large bowl, add remaining ingredients, stir.

Marinate beef for 8-10 hours or overnight.

They cook fairly fast, 2-3 minutes on one side.

Traditionally, it is grilled with a wood charcoal but

certainly you can grill on a gas stove or out door grill.

  

k

Gogi jeon (Pan fried beef with egg) Recipe

  

Ingredients: 8 oz beef, thin sliced, lean

  1 egg, 1/2 cup flour

  salt, pepper

  vegetable oil to pan fry

  

Cut beef into 2x2 size.

If the beef is thick, pound with the back of knife or use meat tenderizer to make paper thin.

Lightly salt and pepper the meat.

Flour the meat, then into a lightly beaten egg.

Put a non-stick pan on a medium heat, pour 2-3 tablespoons oil and add meat.

Cook for a minute for both sides or until gets slight color.

Serve with soy sauce.

  

C

Samgye tang (Chicken soup with ginseng) Recipe

  

Ingredients: 1 small chicken (Cornish hen)

  3-4 roots insam (jinseng)*

  4-5 bam (chestnut)*

  6-7 daechoo (jujube)*

  1/3 cup sweet rice*, washed and drained

  8 cloves garlic, peeled

  1/4 inch piece ginger, peeled

  salt, pepper

  (*You can purchase "SamGyeTang Package" contains all 4 ingredients in Korean market.)

    

Clean the chicken inside and out.

Trim any visible fat as much as possible.

Wash rice, jinseng, chestnut and dae choo (Chinese date).

Stuff inside the chicken with rice and seal.

In a pot, add chicken, jinseng, Chinese date, chestnut, garlic and ginger.

Pour water to cover the chicken.

Bring to a boil and turn down to simmer.

Cook about 2-3 hours until the bones fall apart.

Skim out the fat on top occasionally.

Serve with salt and pepper.

  

j

Dak jorim (Spicy chicken & potato stew) Recipe

  

Ingredients: 2.5 Lb chicken, cut up in pieces

  2 large potatoes, cut in chunks

  2 carrots, cut into large pieces

  1 medium onion, sliced

  3 green onions, sliced

  2 chillies, sliced

    

Marinade chicken: 2 tsp salt, 2 tsp pepper, 1Tsp cheongjoo (sake)  

  

Sauce: 4 tablespoons gochoogaroo (Korean chili powder)

  4 tablespoons gochoojang (Korean chili paste)

  2 tablespoons minced garlic

  1 tablespoon soy sauce

  1 tsp pepper

  

Wash chicken, drain well.

Marinade in salt, pepper and rice wine for 15 minutes.

Put chicken in a large pan, cover with water, bring to a boil.

(Add enough water to cook all the vegetables later.)

Mix sauce ingredients, pour over the chicken.

Let simmer for about an hour or two until the chicken gets tender.

Add potatoes, carrots, and onion, cook for another 20-30 minutes.

Green onions and chilies added, give another minute to finish.

  

k

Dak gal bi (Grilled spicy chicken with vegetables) Recipe

  

Ingredients: 2 small chicken ( 2 Cornish hen or 1 regular size chicken)

  1 yam - sliced thinly, 3 green onions - sliced

  1 onion - sliced, 1/4 cabbage - chop into bite size

  1/2 carrot, thinly sliced

  2 oz garaeddeok (plain rice cake, oval or tubular shape)

    

yang nyeom jang: 4 tablespoons gochoojang (Korean chili paste)

  2 tablespoons gochoogaroo (Korean chili powder)

  1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon sesame oil

  1 tablespoon sugar, 1 teaspoon honey, 1/2 teaspoon pepper

  

Wash, drain, and cut up chicken into pieces.

To cook evenly, give some slits.

Since we cook the chicken with vegetables at the same time,

I find small chicken pieces work better.

Mix ingredients of yang nyeomjang (spice mix).

Marinate chicken briefly (5-10 minutes).

Place one layer of the chicken on a big shallow pan, add vegetables.

Put on a table top grill on a high heat, cook for about 10 minutes with stir.

Reduce heat to low.

Usually vegetables done first, so start eating those.

The flesh of chicken will get opaque when it's done.

Dak jorim (Spicy chicken & potato stew) Recipe

  

Ingredients: 2.5 Lb chicken, cut up in pieces

  2 large potatoes, cut in chunks

  2 carrots, cut into large pieces

  1 medium onion, sliced

  3 green onions, sliced

  2 chillies, sliced

    

Marinade chicken: 2 tsp salt, 2 tsp pepper, 1Tsp cheongjoo (sake)  

  

Sauce: 4 tablespoons gochoogaroo (Korean chili powder)

  4 tablespoons gochoojang (Korean chili paste)

  2 tablespoons minced garlic

  1 tablespoon soy sauce

  1 tsp pepper

  

Wash chicken, drain well.

Marinade in salt, pepper and rice wine for 15 minutes.

Put chicken in a large pan, cover with water, bring to a boil.

(Add enough water to cook all the vegetables later.)

Mix sauce ingredients, pour over the chicken.

Let simmer for about an hour or two until the chicken gets tender.

Add potatoes, carrots, and onion, cook for another 20-30 minutes.

Green onions and chilies added, give another minute to finish.

Answer 4

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