Korean Recipes: Kalbi , Kimchi, Kimchi Jjigae, Daeji Bulgogo, Bulgogi

Friends have asked me for some of these traditional Korean recipes... so I've taken a short break from fashion and turned to food for this posting :) I found these recipes on Closet Cooking but edited them to how I cook.... anyways -  ENJOY!

Kalbi (Korean BBQ Short Ribs)

(makes 4+ servings)

Ingredients:
2 pounds short ribs (trimmed)
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
4 cloves garlic (chopped)
4 green onions (sliced)
1 Asian pear (grated) if you don't have this use 1 to 1/2 can of coke

1 shot of soju (optional)
1 tablespoon sesame seeds (toasted and crushed)

Directions:
1. Mix the marinade and marinate the ribs over night in the refrigerator.
2. Remove the ribs from the marinade discarding the marinade.
3. Grill the ribs until they are slightly charred and caramelized on both sides.

more recipes after the jump

Kimchi

Ingredients:
1 napa cabbage
1/2 cup salt
1 bunch green onions (sliced into 1 inch pieces)
4 cloves garlic (chopped)
1 inch ginger (grated) - optional
1 cup gochugaru (Korean red chili flakes)
2 tablespoons fish sauce

Directions:
1. Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.
2. Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted.
3. Let the cabbage sit in the salt for a few hours.
4. Rinse the salt from the cabbage.
5. Mix the cabbage, green onions, garlic, ginger, gochugaru and fish sauce in the large bowl.
6. Place the cabbage mixture into a sealable container leaves a couple of inches at the top.
7. Seal the container and let ferment at room temperature for 2-3 days.
8. Place the container in the fridge and let ferment for a couple more days.

Kimchi Jjigae (Pork and Kimchi Stew)

Ingredients:
1 teaspoon sesame oil
1/2 pound pork belly (cut into bite sized pieces) - samgyeopsal (you can also sub w/ spam)
2 cloves garlic (chopped)
2 cups  water
1 cup kimchi (cut into bite sized pieces)
2 tablespoons gochujang (hot korean chili paste)
1 tablespoon gochugaru (ground chili flakes - optional)
1/2 package tofu (cut into bite sized pieces)
1 small onion (sliced)
2 green onions (sliced)

Directions:
1. Heat the oil in a large sauce pan.
2. Add the pork and saute until it is no longer pink, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the kimchi and water bring to a boil.
5. Mix in the gochujang and gochugaru and simmer for 20 minutes.
6. Add the tofu, onion, and simmer until tender, about 5 minutes.
7. Remove from heat and add the green onions.

Daeji Bulgogo (Korean BBQ Pork)

Ingredients:
1 pound pork (thinly sliced)
1/2 cup gochujang
5 cloves garlic (grated)
1 small onion (grated)
1 Korean pear (grated) (or half a kiwi)
1 Fuji apple (grated) - optional
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 green onions (chopped)
1/4 teaspoon pepper

Directions:
1. Mix everything in a freezer bag and marinate over night.
2. Cook the meat on a barbecue or in a pan on the stove.

Bulgogi (Korean BBQ Beef)

Ingredients:
1 pound beef sirloin (thinly sliced)
5 cloves garlic (grated)
1 inch ginger (grated)
1 small onion (grated)
1 Korean pear (grated) - can sub with thick sugar water
1 Fuji apple (grated) - optional
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 green onions (chopped)
1/4 teaspoon pepper

Directions:
1. Mix everything in a freezer bag and marinate over night.
2. Cook the meat on a barbecue or in a pan on the stove.