Here are recipes for some Korean dishes that will make you have a Seoulful gastronomic experience.
- 1/3 cup All Purpose Flour
- 1/3 cup Potato starch or Corn starch
- ¼ t Baking soda
- 1 pinch Salt
- 1/3 cup Kimchi
- 2 tbsp Kimchi Juice
- 1/3 c Sparkling water
- ¼ white Onion, thinly sliced
- 3 pieces Scallions greens only, cut into 1-inch pieces
- 4 tbsp Oil
- Preheat pan with 4 tbsp of oil for 4 minutes over medium heat.
- Mix Dry ingredients together. In a separate bowl, mix wet ingredients.
- Combine Dry and Wet ingredients. Mix until combined, small lumps in the batter are okay.
- Pour half of the batter into the pan, making sure to get it over the entire surface.
- Add sliced onions, half of the green onions, and half of the kimchi. Lightly press the vegetables into the batter while it’s still uncooked.
- Pour the rest of the batter over the top, then top with the remaining green onions and kimchi. Cook for 3 minutes.
- Flip the pancake and cook for another 3 minutes. After a minute of cooking, or until the batter is completely set, check the underside of the pancake to ensure it doesn’t burn.
- Place the pancake on a rack and allow to cook for a minute. Slice and serve.
- ½ kilo beef cut into super thin slices or bulgogi or sukiyaki cut
- 3 Tbsp soy sauce
- 3 Tbsp sugar
- 2 Tbsp mirin or rice cooking wine
- 1 Tbsp sesame oil
- 2 Tbsp minced garlic
- 1 tsp ground black pepper
- 2 tsp toasted sesame seeds
- 1 Tbsp chopped green onion
- ½ Asian pear, finely grated
- ½ onion sliced thin
- Scallions 2-3 inches long
- 1 tbsp oil
- Combine all the marinating ingredients and let sit for about 20 mins.
- Preheat a pan and saute onions for a minute. Add beef including marinade and let cook until thoroughly cooked.
- Add scallions. Serve immediately.
- 5 cups cooked short or medium grain rice, steamed according to package directions
- 1 large Carrots, julienned
- 1 Zucchini, julienned
- 2 cups spinach, washed and drained
- 1 small cucumber, sliced thin
- 6-8 Shiitake mushrooms fresh or rehydrated and sliced into thin pieces
- 1 cup Soybean or mung bean sprouts, washed
- 4 Eggs, fried sunny side up
- 5 roasted Nori sheets, (labeled as for snacking), cut into thin strips
- 2 ½ tbsp Gochujang
- 4 tsp Soy sauce
- 4 tsp sesame oil
- 2 tsp apple cider vinegar
- 2 tsp Sugar
- 2 tsp Sesame seeds
- Cook ingredients
FOR SPROUTS and SPINACH –
- Fill a pot with water and season the water salt.
- Place your soybean sprouts into the water. Then place on high heat.
- When it comes to boil, immediately drain and rinse under cold water. Set aside.
FOR ZUCCHINI, CARROT, SPINACH, CUCUMBER, AND MUSHROOMS
- For each vegetable, repeat the following steps:
- Put a frying pan on medium-high heat.
- Put some oil in.
- Once the pan is hot, place the vegetable in.
- Season with salt.
- Stir for 1-2 minutes until the vegetable begin to soften-up.
- Place on a plate and set aside.
- Combine and whisk together all ingredients for gochujang sauce
- Assemble Bowl
- Place one cup of rice at the bottom of your bowl.
- Neatly arrange each vegetable and beef bulgogi on top of the rice
- Place a fried egg in the middle (optional)
- Place a few scoops of the bibimbap sauce over the top
We would love to hear your feedback, please tag us @sweetspicesbyglo and @PalabasTayo on Instagram and show us your delicious renditions of this meal.
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