Dubu Buchim (Fried Tofu)

In Korea and the US Tofu comes in large (approximately) 6by4 inch cubes. Cut in half lengthwise and in approximately 10 slices about 1/2 inch thick or to your preference. Fry gently in oil until brown on both sides taking care to not break the tofu. Arrange on dish.

1 clove garlic minced fine
1 stalk green onion (I used an equal amount of white onion and it was still great)
1 tsp Korean chile powder ( or more to taste)
2 Tbsp soy sauce
1 tsp honey sugar (I have ommited and it was still great)
2 tsp sesame oil

Mix all in bowl and keep covered tightly in refrigerator.

This recipe originally came from Maangchi on youtube. You can find her website in the sidebar at right. She has a wonderful channel and has answered so many questions. She is really a sweetheart

Korean Dipping Sauce for Fried Tofu

This sauce is originally for putting on top of deep fried tofu but is so good for lumpia or anything Asian inspired.

1 clove garlic minced fine
1 stalk green onion (I used an equal amount of white onion and it was still great)
1 tsp Korean chile powder ( or more to taste)
2 Tbsp soy sauce
1 tsp honey sugar (I have ommited and it was still great)
2 tsp sesame oil

Mix all in bowl and keep covered tightly in refrigerator.

This recipe originally came from Maangchi on youtube. You can find her website in the sidebar at right. She has a wonderful channel and has answered so many questions. She is really a sweetheart.

Korean Style Meatballs

While these are not meatballs they are close except that they are flat. I just dont know the real name but they are delish.

onion chopped
green pepper chopped
carrotts chopped
ground pork and/or beef
tofu

flour
eggs

Combine first five ingredients. Form into balls and flatten so they are easier to fry. Dip in egg then flour. Fry till meat is cooked through and done.

Mandu

Filling Ingredients-

1 pound ground beef or pork (I prefer pork) (raw)
1 tsp salt
8 minced green onions
2 cups chopped cabbage
1 cup bean sprouts
1 T soy sauce (Korean is best for sure)
1/2 cup tofu, soft Korean is best) tubul- all liquid squeezed out
2 garlic cloves minced

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20 ounce won ton wrapper
egg whites for sealing
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1 T sesame seeds

Combine all filling ingredients. Put 1 tsp (or more) of filling in center of wonton wrapper. Form into a circle Seal with egg white. Pan fry or steam so meat is cooked thoroughly.

Chap Chae

Onions- sliced
green onions- cut up one inch thick or however you like
carrotts- sliced up
mushrooms- sliced up
cabbage cut up in bite size pieces
cooked spinach- on bunch- drained and chopped up
minced garlic
pepper/salt
noodles- (sometimes called glass noodles) or sweet potatoe noodles (고구마) 1/2 pound or so

Boil noodles till done and drain. Meanwhile saute veggies in oil till crisp tender. Mix together veggies and remaining ingredients. Add more soy sauce, sesame oil and pepper to taste.

Bulgogi

1 1/2 pound boneless rib steak
4 tsp sugar
1/4 cup soy sauce
3 garlic cloves- minced
3 green onions- cut up
1/4 tsp pepper- freshly cracked is best
2-3 Tbsp sesame oil

*optional- asian pear, kiwi or fuji apple grated- use juice only. (tenderizes meat)
*optional- 1 Tbsp asian vinegar

It is better to use frozen meat so you can slice it as thinly as possible against the grain. Let meat defrost partially and slice it.

Mix together meat and sugar. (Add fruit juice) Let rest for a short time. Add remaining ingredients and let stand for one hour if you are cooking then or store in ref overnight. Preheat large skillet (korean grill is better) and add the beef slices, a few at a time) and sear them without oil 2-3 minutes or so.

*you can sprinkle sesame seeds on top if you like before serving.

Serve with rice, kimchi, lettuce, samjang etc

Chinese Meat Steam Buns (Wang Mandu)

This is the closest thing I have found to Wang Mandu in Korea.

Dough-
1/2 cup water
1 Tbsp veg oil
1 1/2 tsp sugar
1 3/4 bread flour
1 tsp yeast

Filling-
1/2 pound ground pork
1 scallion chopped
1 egg white
1 Tbsp soy sauce
1/8 tst salt and pepper
1 Tbsp sesame oil

Alternate filling recipe
1 pound ground beef or pork (I prefer pork) (raw)
1 tsp salt
8 minced green onions
2 cups chopped cabbage
1 cup bean sprouts
1 T soy sauce (Korean is best for sure)
1/2 cup tofu, soft Korean is best) tubul- all liquid squeezed out
2 garlic cloves minced


Mix filling ingredients together

I made this with a bread machine previously using the dough cycle. Divide dough into 12 pieces. Roll each piece into a 5 inch circle. Place 1 Tbsp of filling and place in center of rolled dough. Pull edges up, pleating dough where it meets. Pinch closed. Let rise 30 minutes. Steam- not touching or they will stick together.