Love to cook? Love Korean food? Enjoy these tasty recipes of some of your favorite Korean dishes, courtesy of our Korean Festival vendor participants.
Kalbi (Korean Style BBQ Short Ribs)
Recipe courtesy of Korean Seoul Jung Barbeque at the Waikiki Resort Hotel
- 3 lbs Short Ribs
-
Special Sauce
- 6 cups soy sauce
- 18 cups pure water OR beef stock
- 100g green onions
- 1 whole round onion
- 2 cloves garlic
- 1 whole pear
- 1 whole apple
- ½ can pineapple (canned)
- 2 cups malt or corn syrup
- 2 cups brown or black sugar
- 1.5 cups sesame oil
- 2 cups Mirin (seasoned sake)
- 2 cups sake or cooking red wine
Put ingredients 1-10 in a pot and boil at high degree. Once boiling, reduce fire to medium and simmer until all ingredients become tender. Remove the vegetables only and let sauce cool completely to room temperature.
Add sesame oil, Mirin, and sake/red wine. Add 3 pounds of Short Ribs in the sauce individually, one-by-one. Keep ribs & sauce marinated for at least 6 hours.
Once the meat changes color to black (same as soy sauce), it is ready to be cooked.
Bibim Gooksoo (Mixed Spicy Noodles)
- 500g Assi brand Jangto Makguksoo (dry noodles) or 4 people's worth
- 2 pieces thinly sliced Japanese cucumber
- 100g cabbage kimchi
- 100g cooked ground beef
- 1 tbsp sesame oil
- 1 tbsp roasted sesame seed
- ¼ tsp pepper
- 2 tbsp sugar
- 2 tbsp Assi brand spicy sauce
Place dry noodles in boiling hot water for 5 minutes, and remove and strain in cold water and place in a large bowl. Add 2 tablespoons of Assi Spicy Sauce (more can be added to increase spicyness). Add sugar, sesame oil, kimchi and pepper and mix thoroughly. Add the cooked ground beef and sliced cucumbers on top of mixed noodles. Sprinkle with roasted sesame seeds and enjoy.
Dongchimi Gooksoo (Cold Noodles in Soup)
- 500g Assi brand Jangto Makguksoo (dry noodles) or 4 people's worth
- ½ lb boiled, sliced boneless shank
- ½ piece Korean pear or Fuji apple
- 1 tbsp pine nuts
- 6 cups Assi Dongchimi soup
- 2 tbsp sugar
- 1 tbsp white vinegar
- Pickled cucumbers
- 1 Japanese cucumber
- 1½ tbsp vinegar
- 1 tsp salt
- 1½ tsp sugar
Add sugar and vinegar to Assi Dongchimi Soup in a bowl and refrigerate for 2-3 hours. Place dry noodles in boiling hot water for 5 minutes and remove and strain in cold water and place in a large bowl. Pour the refrigerated Dongchimi Soup into the bowl with noodles. Garnish the soup and noodles with the pickled cucumbers, meat, pine nuts, and a slice of Korean pear/Fuji apple. Enjoy.
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