Enjoy our faster App experience

3 recipes to give you a taste of Korea

3 recipes to give you a taste of Korea

A roundup of the classics from this East Asian cuisine that will leave you hankering for more



By Recipes by: Namu, Al Habtoor City

Published: Fri 11 Oct 2019, 12:00 AM

Last updated: Fri 11 Oct 2019, 2:00 AM

Bulgogi (Barbequed Beef)
Ingredients
150 gm beef brisket, sliced thinly
35 gm onion
10 gm shimeji mushroom
2 gm truffle mushroom
1 gm ito togarashi
1 gm pine nut
1 gm spring onion
1 ml sesame oil
For the beef marinade sauce: 30 ml soy sauce
½ pear
½ onion
5 gm garlic
3 gm ginger
5 gm leek
20 gm brown sugar
30 ml water
1 gm dried red pepper
1 gm bay leaf
Method
Add all the ingredients for the sauce to a pot and boil.
Marinate the beef with the sauce and keep aside for about 30 minutes.
Add the beef to a pan and stir-fry. Add onion and shimeji mushroom.
When done, plate with sliced truffle mushroom, ito togarashi, pine nut and spring onion.
Add a dash of sesame oil and serve.
Japchae (Stir-Fried Sweet Potato Noodles)

Ingredients
100 gm sweet potato noodles
15 gm soy sauce
5 gm brown sugar
Cooking oil, as needed
Water, as needed
10 gm zucchini
10 gm onion
15 gm shiitake mushroom
15 gm shimeji mushroom
10 gm cherry tomato
10 gm green beans
1 egg
3 ml sesame oil
1 gm salt
2 gm white pepper
Method
Boil sweet potato noodles, soy sauce, brown sugar and cooking oil together in a pot of water.
Clean and slice zucchini, onion, mushrooms, cherry tomato, and green beans.
Separate the egg white from the yolk and thinly fry it. Sauté mushrooms, onion, zucchini, and noodles. Add some more soy sauce, brown sugar and a dash of sesame oil. Mix in the egg. Season to taste.
Arrange the noodles on a plate with the vegetables on top as a garnish.
Mulhoe (Cold Raw Fish Soup)

Ingredients
70 gm white somen noodles
80 gm red snapper, sliced
15 gm cabbage
15 gm onion
3 gm sesame leaves
10 gm cherry tomato
10 gm cucumber
5 gm ikura
5 gm black tobiko
20 gm edamame purée
2 ml sesame oil
For the Korean chilli vinegar sauce:
8 ml Korean chilli sauce
7 ml vinegar
5 ml honey
10 ml anchovy stock
3 ml sesame oil
Method
Boil noodles and transfer to an ice bath. Drain.
Slice the vegetables thinly and add to ice water as well.
Place noodles in a dish and the cabbage, onion, sesame leaves, tomato, cucumber, sliced fish, ikura and tobiko on the top. Add Korean chilli vinegar sauce to the bowl and some sesame oil. Add edamame puree. Serve.


More news from WKND
Telling stories that 'stick'

WKND

Telling stories that 'stick'

Everyone knows that oral and written traditions of storytelling are the most effective ways to pass on values. The modern marketplace is no different

WKND1 year ago