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Korean Main Dish

Stir fried pork (SPICY!!) Chaeyuk Bokeum


4 table spoons red bean paste
2 teaspoons ground red pepper
2 cloves garlic (minced)
1 teaspoon grated ginger
2 teaspoons sesame oil
1 tablespoon sake (Japanese rice wine)
1,5 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons water

Other ingredients
500 gr pork fillet
1 tablespoon vegetable oil
8 shiitake mushrooms
1 small onion
1 green onion
100 gr kimchi
2 red chili peppers
1 green bell pepper
2 tablespoons roasted sesame seeds

Make the marinade by mixing all the ingredients together in a large bowl. Then cut the pork fillet into thin slices and add it to the marinade. Mix it well to coat all the meat.
Clean the shiitake mushrooms, discard the stems and slice the caps. Slice the onion and the green onion (leek) in smaal pieces, slice the green bell pepper into thick strips and slice the two red chili peppers diagonally. Squeeze the kimchi gently dry and cut it in small pieces.
Drain the pork from the marinade and keep the marinade.
Take a wok, put in the oil and stir fry the meat over a high fire for 1 minute. Add the onion, green onion, kimchi and mushrooms and fry for another minute. Put in the reserved marinade and stir fry everything untill the meat is done. Add the green bell pepper and the red chili's and mix everything well.
Put the mixture on a large plate and sprinkle the sesame seeds over it. Serve it hot with rice.

If you don't have kimchi or you don't like it you can also leave it out. Instead of kimchi you can use a small carrot sliced in thin strips, zucchini strips or sugar snap peas. Add them together with the onion, green onion and the mushrooms.

Spicy chicken in red sauce Dak Kui

10 chicken drum sticks or wings
3 scalions, cut in thin pieces
4 cloves garlic, crushed
6 tea spoons kochujang (recipe on this site)
2 table spoons sesame oil
2 table spoons sesame seeds
2 table spoons sugar
2 table spoons soy sauce
a little black pepper

Mix all the ingredients in a bowl and add the chicken drum sticks or wings. Make sure that all the meat is covered with the marinade and let is stand for 15 minutes. Heat a grill or a grill pan and grill the chicken till tender.

It is a very nice barbeque recipe but be carefull not to burn the chicken because it is not eatable anymore. You can use some aluminium foil to prevent burning.

Fried kimchi rice with beef Kimchi Bokeumbap

200 gr ground beef
1,5 tablespoon soy sauce
2 cloves garlic minced
1 tablespoon oil (no sesame)

1 onion, cut in small pieces
250 gr kimchi, sliced into thin strips
600 gr cooked rice (preferably cold)
1 green bell pepper
3 spring onions, sliced into thin pieces
1 red chili, sliced thinly
1 tablespoon sesame oil
roasted sesame seeds or black sesame seeds

Make a marinade from the soy sauce and garlic, add the ground beef and mix well. Let it stand for about 5 minutes or for the time you need to cut the vegetables.
Heat half of the tablespoon oil in a large frying pan (high fire) and stir fry the beef with the sugar, onion and kimchi untill the onion gets glassy/waxy. Remove everything from the pan and set aside.
Lower the fire to medium and add the other half of the tablespoon oil mentioned in the ingredients. When the oil is very hot add the rice and stir fry it for half a minute, then add the beef, spring onions and the red chili. Stir fry until everything is hot and put the fried kimchi rice in a big bowl. Drizzle the sesame oil and sprinkle the sesame seeds on top of it.

For a vegetarian version leave out the beef.

Deep fried pork strips Chaeyuk Twikim

1/2 pound lean pork shoulder
1/4 cup water
1 egg
6 tablespoons cornstarch
1/2 teaspoon salt
3 cloves garlic
2 scallions
3 cups oil

Slice the pork into strips.
Mix the water and the egg in a bowl, add the cornstarch and salt and beat the mixture till it is smooth.
Mince the garlic and the scallions and put them in the cornstarch mixture and mix well.
Add the pork strips and make sure that all sides of the pork are coated with the mixture.

Heat up the oil in a frying pan and drop in the pork strips one by one. If you put in all the meat at the same time the temperature of the oil will become too low. Fry the pork for one minute and remove it from the oil. When it has cooled down a bit, put the meat again in the cornstarch mixture and be sure all the sides are coated again.
Fry the pork strips again (2nd time) until they are brown (they start to float on top when they are done).
Put the pork strips on paper towels to dry the strips a bit.

Deep fried beef strips Sogogi twikim
The above recipe but then use 1/2 pound flank steak (beef) instead of the lean pork shoulder.

Deep fried chicken strips Dak Twikim
The chicken version: 1 pound chicken breasts cut in thin strips and the rest is the same as the deep fried pork strips recipe.
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