ผัดขิงไก่ (Gai Pad King) - Stir Fried Chicken with Ginger and Assorted Vegetables

การเตรียมเครื่องปรุง
1.เนื้อไก่หั่นชิ้นบางๆ 1/2 กิโลกรัม
2.น้ำมันพืช 1~2 ทัพพี
3.ขิงซอย 1~2 ขีด
4.เห็ดหูหนูหั่นชิ้น 1~2 ขีด
5.น้ำปลา 1 ช้อนโต๊ะ
6.ผงชูรส 1 ช้อนชา
7.ซอลหอยนางรม 1 ทัพพี

วิธีการทำ
1.ใสน้ำมันพืชทิ้งไว้ให้ร้อน
2..ใสไก่ผัดให้สุก
3.ใสน้ำปลาและผงชูรสผัดให้เข้ากัน
4.ใสขิงซอยและเห็ดหูหนูผัดให้เข้ากัน
5.ใส่น้ำมันหอยแล้วผัดให้เข้ากัน แค่นี้ท่านก็จะได้ผักขิงไก่สุดแสนอร่อยแล้ว สนนราคาอยู่ที่จาน
ละ 25~30 บาท ถ้ารสชาดยังไม่เข็มข้นเพิ่มน้ำมันหอยก็ได้
                ขอบคุณครับ จากนายอร่อย

Bo Ssam - Steamed Pork Wrapped in Leaves - 보쌈

Bossam is a type of ssam in Korean cuisine in which steamed pork is wrapped in a leaf vegetable such as red lettuce or sesame leaf, often accompanied by a condiment known as ssamjang. It is usually topped with raw or cooked garlic, onion, pepper, or, most commonly, sweet kimchi. Bossam is also preferred to be eaten with saeujeot (pickled fermented shrimp).

Bossam is a popular dish in Korea, and can also be served as an anju (side dish consumed while drinking soju).

Bul Dak - Hot & Spicy Chicken - 불닭

Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean and dak is chicken, so it can get quite spicy in taste.

Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered fairly new. Most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste. Cubed-cut sweet radishes along with salad and onions are usually popular.

An order of buldak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with herbs. It’s usually enjoyed as an appetizer while drinking a cold beer or soju at popular bars or restaurants.

Recipe Ingredients: Chicken Preparation

• 6 chicken drum sticks (de-boned) or 2 chicken breasts
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp traditional corn syrup (substitution honey)
• 2 tbsp cheong ju (clear rice wine similar to Japanese sake)
• 1 stalk green onion
• Black pepper ground to taste
• Olive oil
• Roasted sesame seeds (optional)

Recipe Ingredients: Marinating Sauce

• 3 tbsp kochukaru (red chili pepper flakes)
• 2 jalapenos
• ½ cup Korean pear (substitution Asian pear)
• ¼ onion
• 3 cloves garlic
• 2 tbsp soy sauce
• 1 tsp spicy yellow mustard
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp mul yut (substitution honey)
• 2 tbsp soy sauce
• 1 tbsp sugar

Cooking Directions

1. Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces
2. In a large bowl, mix chicken with soy sauce, sugar, mul yut (substitution honey), cheong ju and ground pepper.
3. Marinate in refrigerator for 30 minutes.
4. Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use.
5. On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion.
6. Take out chicken only and leave excess ingredients in frying pan or skillet.
7. In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3.
8. In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat.
9. Serve hot on plate.

Sam Gyup Sal - Grilled Pork Strips - 삼겹살

 

Samgyupsal is another popular Korean meat dish. It consists of thick pork strips, served in the same fashion as galbi but there is no marinating involved.  Sometimes it is cooked on a grill with kimchi, mushrooms, garlic, onions and consumed altogether. This dish is usually served with a side of lettuce, spinach, or other leafy vegetable(s), which is used to wrap a slice of cooked samgyupsal. A dab of ssamjang (usually made of kochujang or dwenjang), kimchi, or other side dishes are also added and then eaten as a whole.

Bi Bim Bop - Beef & Mixed Vegetable Rice - 비빔밥

Bibimbop literally means mixed rice or mixed meal in Korean. It's a popular meal consisting of a bowl of steamed white rice topped with vegetables, beef, a whole egg, and kochujang (red chili pepper paste). Kochujang is usually served separately to control its spiciness of this rice dish.

A variation of this dish, dolsot bibimbop (dolsot meaning stone pot) is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl becomes golden brown and crispy.

Vegetables commonly used in bibimbop include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root, and laver. It may also contain spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sautéed, may also be included in the dish as well. Within both types of bibimbops, all ingredients are typically stirred together thoroughly before eating.

Recipe Ingredients

• ¼ lb chopped beef (ground beef is acceptable)
• 1 cup bellflower roots (doraji)
• ½ cup bean sprouts
• 1 lettuce leaf
• 3 shiitake mushrooms
• 1 sheet of vegetable jelly
• ⅓ carrot
• 1 cucumber
• 1 egg
• 3 cups short-grain rice
• 4 tbsp kochujang
• 1 tbsp sugar
• 1 tbsp sesame seeds
• i tsp sesame oil

Cooking Directions

1. Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 1 cup of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.
2. Season beef and stir-fry lightly until cooked.
3. Cut cucumbers, carrots and shitake mushrooms into match stick size and shred bellflower roots (doraji) and lettuce leaf. Squeeze out excess water and sprinkle them with salt (not including lettuce leaf).
4. Add 1 tsp of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.
5. Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*for hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 tsp of sesame oil. Place the rice sizzling right into the hot stone pot).
6. Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*for hot stone dolsot bibimbop, place the raw egg on the side of the hot pot so it can slightly cook).
7. To make seasoned kochujang paste, combine kochujang, sugar, sesame seeds and sesame oil. Mix all ingredients well.
8. Add seasoned kochujang to taste and mix it thoroughly with rice and vegetables before eating.

Sam Gye Tang - Chicken Soup with Ginseng - 삼계탕

Samgyetang, sometimes called chicken ginseng soup, is an energizing soup-based dish. It is traditionally served during the summer for its nutrients which can easily be lost through excessive sweating and physical exertion during the hot summer. Commonly, a whole chicken is boiled in a broth with Korean ginseng, dried jujube fruits, garlic, ginger and glutinous rice. Spicy red chili pepper paste (kochujang) can be added to enrich its flavors and taste to one's preference. Like the chicken soup, which is considered to help common sickness, samgyetang is also known be cure physical ailments and prevent sickness as well.

Recipe Ingredients (Yield : 6 servings)

• 1 tsp sesame seeds
• 8 cup chicken broth
• 2 tbsp garlic, finely chopped
• 2 tbsp ginger, finely grated
• ½ cup rice
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1-2 tsp of hot chili paste (kochujang)
• 1 whole chicken (3-5 oz) or 1 cup of shredded cooked chicken
• 2 scallions, finely chopped

Cooking Directions

1. In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside.
2. In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
3. Stir in soy sauce and sesame oil; add chili paste to taste. Add chicken and heat until just warmed through.
4. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.

Bul gogi - Grilled Marinated Beef - 불고기

Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef (rib eye) and it is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It’s marinated for two to four hours to enhance the flavor and its tenderization.

Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.

This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.

Recipe Ingredients

• 1 lb thinly sliced beef (sirloin or rib eye)
• 5 tbsp sugar
• ½ cup soy sauce
• 2 buds finely chopped garlic (can be crushed but remove buds before serving)
• ¼ tsp salt
• 5 tbsp Mirin (sweet sake, optional)
• 2 tbsp sesame oil
• 2 tbsp toasted sesame seeds
• 1 cup split green onions
• 2 cups thinly sliced carrots (optional)

Cooking Directions

1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
2. Cook over medium high heat until meat is just short of desired completion.
3. Add carrots and cook for an additional 3 minutes.
4. Serve with rice.

So Gal Bi - Grilled Beef Short Ribs - 소갈비

Galbi is a very popular Korean meat dish made from beef short ribs. The ribs are marinated in a sauce made from Korean pear juice, rice wine, soy sauce, garlic, sesame seed oil and sugar. Most recipes contain these basic ingredients but many variations exists from sweet to spicier marinades.

The meat itself is often cut in the L.A. rib style, which is basically a rack of ribs cut in thin slices across the bones. This makes eating galbi easier with chopsticks or with fingers. Galbi is usually available in most Korean restaurants but it is generally served in venues that specialize in galbi and the meat is cooked on an in-table BBQ.

This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.

Recipe Ingredients

• 16 ribs
• 1 cup soy sauce
• ¾ cup sugar
• ½ cup water
• 1 Asian pear, chopped (or ½ Korean pear)
• 1 onion, chopped
• 2 tbsp minced garlic
• 4 tbsp sesame oil
• 1 tbsp ground pepper
• 1 tbsp juice of ginger

Cooking Directions

1. Wash meat. Rarely but sometimes you can find tiny bone scraps stick to the meat. Soak in water for 1 hour, drain.
2. In a food processor, add chopped onion and pear, purée finely. Pour out to a large bowl, add remaining ingredients and stir.
3. Marinate beef for 8-10 hours or overnight for optimal taste. They cook fairly fast, 2-3 minutes on one side.
4. Traditionally, it is grilled with a wood charcoal but certainly you can grill on a gas stove or outdoor grill.