Scare Rean Skull Korean Beef Bulgogi And Cucumber Kimchi Recipes

KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW

Steps:

• For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
• For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
• Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
• For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
• Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
• Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
• Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.

BAECHU KIMCHI

Steps:

• For the cabbage: Shave off any brown areas near the root of each cabbage and remove any outer leaves that are wilted or have holes, leaving a few for wrapping the cabbage in a bundle at the end of the coating process. Using a knife, make a 3-inch incision lengthwise from the root end of each cabbage and split open in half with your hands. Make another 3-inch incision from the root end of each half and split in half again into quarters.
• Make the brining solution: Combine 1 cup of the salt and 10 cups water in a large bowl and mix until most of the salt is melted. Dip each cabbage quarter in the brining solution and shake dry directly above the solution.
• After all of the cabbage is dipped and dried, use the remaining salt to distribute among the cabbage, working a quarter wedge at a time. Place the root end of each facing you, working over another large bowl. Gather the leaves with one hand and flip them open as though you're turning the pages of a book; use your other hand to salt the leaves, 1/2 teaspoon to 1 teaspoon per leaf at a time, depending on the size of the leaf. Salt well on the thick white part, closer to the root, rather than the leafy ends. Make sure to use the entire 1 cup salt for this step. (If you run out of salt while salting, continue with more salt up to 1/2 cup; oversalting can deter the fermentation process, so do not go over 1/2 cup.)
• Once the cabbage is all salted, place back in the brining solution cut-side down. If there is any salt left behind in the large bowl (or any salt sticking to your hands), add it back to the brining solution. Rotate and gently press down on the cabbage every 1 to 2 hours to ensure each quarter is submerged in the brining solution at some point. In the beginning of the brining process, not all of the cabbage quarters will be sitting in the brining solution. Let sit at room temperature until the thickest white part of each becomes pliable and bends over in half without breaking, 6 to 8 hours. If the thick white part cracks loudly and there is a rip where you folded it over, then it needs more time.
• For the dasima anchovy broth: While the cabbage is brining, add the dasima and 4 cups cold water to a medium pot. Let sit until the dasima doubles in size and the water turns a slight green-yellow, about 30 minutes.
• Meanwhile, remove the heads of the dasima anchovies and split them in half along the spines to remove the guts. Set aside.
• Bring the dasima pot to a boil over medium-high heat; boil until the dasima starts to foam around the sides, 1 to 2 minutes. Discard the dasima, then add the cleaned anchovies and dried shiitake. Lower the heat to low and cook at a gentle boil (where you see 2 to 3 bubbles appearing on the surface at most), for 10 minutes. At this point, some broth will have evaporated and the remaining broth will be slightly darker. Turn off the heat and let sit for 5 more minutes. Strain through a mesh strainer. Reserve the pot for later use. Cool the broth completely in the refrigerator.
• When the cabbage is properly brined, drain it and discard the brining solution. Submerge the cabbage in a running bath of cold water and wash, massaging and rubbing the thick white part of each quarter between your fingers, one leaf at a time. Drain and repeat this 2 to 4 more times, until the thick white part closest to the root is no longer slippery. Tear off a piece of cabbage and taste. The cabbage should taste seasoned after a thorough wash. Hold each quarter wedge root-side up and with one hand, gently squeeze out the water from the leafy part. Be careful not to rip the leaves as you squeeze. Shake gently to separate the leaves and place back in a colander root-side up to drain for 1 to 2 hours.
• For the rice glue: Add the glutinous rice flour, sugar and 2 cups cold dasima anchovy broth to the reserved pot and whisk until combined. Place the pot over medium-high heat and cook, whisking constantly, until the mixture starts thickening and comes to a boil, 5 to 6 minutes. Switch to a silicone spatula, lower the heat to medium low and continue to cook, stirring, until the mixture is thick enough to coat the spatula, about 1 minute. (This mixture will thicken as it sits; you should have a total of 2 cups.) Remove from the heat and transfer to a heatproof container to cool immediately in the refrigerator.
• For the paste: Put the fish sauce, dried bori shrimp, garlic, salted shrimp, quartered onion, ginger and apple in a blender and process until smooth. Transfer the blended mixture to a large bowl and whisk in the gochugaru and glue until combined. Add the radish, chives and sliced onion and stir again until incorporated. (Keep in mind that this paste is supposed to be salty.)
• Place a quarter wedge of cabbge, root end facing you, in a big bowl. Gather the leaves with one hand and flip them open as though you're turning the pages of a book; use your other hand to brush with roughly 1 tablespoon of the kimchi paste one leaf at a time, working from root to tip. Coat the entire leaf thoroughly with paste; slide most of the vegetables in the paste down by the thick white part closest to the root before moving on to the next leaf. Make sure not to coat too heavily in the beginning, as there are many cabbage quarters to coat. When finished coating, press down on all the leaves and curl up the leafy parts. Wrap the two largest, outermost leaves of each wedge around the entire wedge in a tight bundle. Repeat for the remaining wedges.
• Pack the cabbage in a clean, airtight container as tightly as possible, pressing down gently to squeeze out as much air as you can. Use a weight or a plate to weigh down the cabbage, leaving an inch or more of space on top, as the cabbage will release liquid and build up pressure as it ferments. Allow the cabbage to ferment for 2 to 4 days at room temperature on a kitchen countertop, away from the sunlight or heat, opening the container every 1 to 2 days to release built-up pressure and press down to submerge the cabbage in its juices. The kimchi will release more liquid as it sits, and bubbles will start forming; it will become slightly effervescent. (Keep in mind that the kimchi juice ferments faster than the cabbage, so taste the cabbage, especially closer to the thick root parts, as it ferments.) The kimchi will change in level of salt, flavor and texture throughout the fermentation process; when the kimchi has reached the desired level of pungency and taste, store in the refrigerator for up to 6 months.
• To serve, slice off the root and cut the kimchi horizontally in 1- to 2-inch pieces, keeping the leaves neatly stacked. Serve alongside rice and/or soup.

Q'S SEOUL BULGOGI AND KIMCHI

Steps:

• Cook the hot dogs in boiling water, or on a grill or in a frying pan. Toast the buns in the oven with a little butter. While the buns are toasting, heat a saute pan over medium heat with the cooking oil. Add Q's Bulgogi and cook until meat is cooked through, 2 to 3 minutes.
• When the hot dogs are done cooking, remove the buns from the oven and place a hot dog in each bun. On one side of each hot dog place 1 tablespoon cooked Q's Bulgogi. On the other side place 1 tablespoon kimchi. Drizzle Sriracha over the entire hot dog. Serve.
• Cut the steak into ribbons about 1/4-inch long and thick. Combine the steak with the soy sauce, honey, vinegar, ginger, Sriracha, garlic, pepper and sugar. Mix thoroughly and place in a storage container to marinate in the fridge at least 30 minutes until ready to use.

RICE BOWLS WITH TOFU AND KIMCHI

Steps:

• Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
• Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
• Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
• Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
• Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.

BULGOGI (KOREAN BARBECUED BEEF)

Steps:

• Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
• Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
• Daikon julienned with vinegar, pickled radish, carrot, julienned .

CUCUMBER KIMCHI

Steps:

• Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes.
• Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar.
• Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week.

OI SOBAGI

Steps:

• Whisk together the sea salt and 5 cups lukewarm water in a large bowl until most of the salt is dissolved, then set the brine aside.
• Cut off a small piece from both ends of the cucumbers, then halve each cucumber crosswise. Cut each half lengthwise from the wider end until you reach 1/2 inch from the thinner end. (Do not cut all the way through the cucumber.) Turn the cucumber 90 degrees and repeat the process. What you have now is 4 equal "spears" of the cucumber held together at the thinner end.
• Add the cucumbers to the brine and let soak until the spears can bend slightly without breaking, 3 to 4 hours. Drain the cucumbers cut-side down in a colander for 1 hour.
• Meanwhile, whisk together rice flour, 1/4 teaspoon of the sugar and 1/2 cup water in a small pot. Heat over medium-high heat and whisk constantly until thickened, 4 to 5 minutes. (The mixture will start bubbling at about 2 minutes.) It is ready when you tilt the pot and streaks/lines in the mixture formed from the whisk on bottom of the pot don't fill in. Set the paste aside until ready to use.
• Combine the carrots, chives, onions, gochugaru, fish sauce, garlic, chili flakes, salted shrimp, the remaining 1 teaspoon sugar and reserved paste in a medium bowl.
• Working with one cucumber at a time, hold the spears open with one hand and use your other hand to stuff the vegetable mixture between the spears and slather it all over. (Distribute the mixture evenly among the cucumbers.) Serve immediately or transfer to an airtight container and let sit at room temperature for 4 to 6 hours so the flavors develop more. I think the kimchi tastes best cold, so also like to refrigerate it for at least an hour before serving. It will keep in the refrigerator for up to 1 week.

BULGOGI KIMCHI FRIES

Steps:

• For the bulgogi: Combine pineapple juice, soy sauce, sugar, garlic, sesame oil, onion and 1 cup water in a large bowl and mix well until the sugar is dissolved. Add rib eye to a bowl, then pour marinade over top and let marinate, refrigerated, for 24 hours. Cook rib eye in a saute pan over high heat until fully cooked, about 5 minutes.
• For the kimchi: Meanwhile, combine cabbage and salt and let set for 24 hours at room temperature.
• Stir together rice flour and 1 cup water in a small bowl to make a slurry. Bring 2 cups water to a boil in a small pot, then add the slurry to the boiling water and mix until it comes to a boil again. Remove from the heat and let cool completely in the fridge.
• Add Korean chile flakes, garlic, ginger juice, salted shrimp, sesame seeds, carrots and green onions to a medium bowl and mix well. Drain the liquid from the salted cabbage. Mix in the slurry until fully incorporated. Add the carrot and green onion mixture. Let set at room temperature for 24 hours, then refrigerate until ready to use.
• For the bulgogi kimchi sesame fries: Bring oil to 350 degrees F in a deep-fryer.
• Fry french fries until golden brown. Saute bulgogi and 1 pound kimchi together (save the remaining kimchi for another use). Pour over french fries. Pour Cheese Sauce over the top, then drizzle with gochujang. Finish with green onions.
• Bring the heavy cream and half-and-half to a simmer in a saucepan. Add cheese and stir until completely melted. Place in a warm water bath to hold.