How to Make Traditional Korean Pork : Preparing Pork for Korean Stir Fry

For Korean stir fry, simply slice up the pork steaks into 1/4-inch strips, and trim off any excess fat.Learn more about making traditional Korean food with advice from a lifelong cook in this free video on world cuisine. Expert: Kathleen Lynch Bio: Kathleen Lynch was born in Seoul, Korea, and moved to Massachusetts with her family in 1970.



http://www.youtube.com/watch?v=4kZ79vidElk&hl=en

All You Can Eat - Korean BBQ - Moo Dae Po #2 Ktown

Grubbin on some bomb ass korean bbq, getting mighty fat and full on greasy delicious pieces of cow, pig, and sea animals!



http://www.youtube.com/watch?v=ERGCa3p6bN0&hl=en

Korean Recipes and Cuisine

Korean food is based on noodles, rices, meat, vegetables and tofu (known in Korea as "dubu"). Meals are usually served with many side dishes ("banchan"), as well as steamed rice, soup and kimchi (fermented vegetables, most often cabbage but sometimes cucumber or radish). Spices and seasonings are widely used, including doenjang (fermented soybean paste), garlic, ginger, gochujang (red chili paste), salt and soy sauce.

Some popular Korean dishes include:

- Gamjatang - A spicy soup made using pork spine, potatoes and other vegetables, and green onions, hot peppers and sesame seeds.

- Kimchi jjigae - A soup made using kimchi, pork and tofu.

- Kongnamul-guk - A soup made from soybean sprouts.

- Jeongol - A stew made using seafood and vegetables.

- Maeuntang - Hot and spicy fish soup.

- Bulgogi - Literally translated from Korean, Bulgogi means "fire meat". The dish consists of beef, shredded or thinly sliced, then cooked on a grill. Other meats may be substitued to create variations: chicken ("dak bulgogi"), pork ("dweji bulgogi"), or squid ("ojingeo bulgogi").

- Galbi (or Kalbi) - Beef or pork ribs cooked on charcoal.

- Dakgalbi - Similar to galbi, but using seasoned chicken.

- Jokbal - Pig's trotters cooked in soy sauce and spices, deboned, and served with a shrimp sauce.

- Samgyeopsal - Pork belly (similar to bacon), flavored and seasoned with garlic, sesame oil and salt, cooked on a grill. Slices of meat are placed inside lettuce or another leafy vegetable, along with cooked rice and ssamjang (a spicy paste). Green chillies, slices of raw garlic dipped in ssamjang and spring onion salad, are common accompaniments.

- Makchang - Grilled pork intestines, somewhat similar to chitterlings.

- Hoe - Thinly sliced raw fish, similar to Japanese cuisine's sashimi. The fish is usually dipped in a sauce, either chogochujang which is a sauce made from gochujang (red chili paste), or wasabi sauce, then wrapped in green leaves, and served on a bed of dangmyeon (cellophane noodles).

- Yukhoe - Raw beef, topped with a raw egg yolk, and seasoned with black pepper, garlic, gochujang (red chili paste), green onion, nashi pear, sesame seed and sesame oil, soy sauce and sugar.

- Sannakji - A small octopus, cut in pieces, lightly seasoned and served. The octopus pieces are usually still moving on the plate when the dish is served!

- Japchae - Boiled potato noodles with spinach, beef, onion and carrots.

- Kalguksu - Boiled flat noodles, usually in a broth containing anchovies and zucchini (courgettes).

- Kongnamul-bap - Soybean sprouts served over rice.

- Ramyeon - The Korean version of Japanese ramen noodles. Spicy and cooked with meat and vegetables.

- Gujeolpan - Literally translated from Korean, Guljoelpan means "dish of nine dishes". This is a very elaborate meal, traditionally eaten by Korean nobility, which is served on a special plate divided into eight octagonal side sections, each containing meats and vegetables of a different type and color, and a ninth center section containing small pancakes.

- Tteok - A sweet dessert made from glutinous rice flour - there are hundreds of different variations.

Cathlyn's Korean Kitchen, Episode 7: Mee-yok Gook (Seaweed Soup) and Salad Part 1

Mee-Yuk- Seaweed draws an extraordinary wealth of mineral elements from the sea that can account for up to 36% of its dry mass. Seaweed is very low in fat and high in calcium, iron, vitamins, minerals and fiber. It has been researched that Koreans consume the most seaweed per person average of 7.5grams per day. Seaweed soup is typically boiled in beef or pork bones with sliced meat and traditionally served on birthdays. In this episode, Cathlyn invites Linda Dance Orme who's a fitness instructor and personal trainer to explore the facts and culture as well as her traditional recipe of seaweed soup.



http://www.youtube.com/watch?v=fIOwRKJQSbo&hl=en

Korean Pork Daeji Bulgogi

Thank you for watching Korean Cuisine with Anna Kim! Today we are making a Korean Pork dish called Daeji Bulgogi. This is a twist to the regular beef bulgogi. I have listed the ingredients below. Please watch my other videos! Ingredients: - 1 lb. of Pork Loin - 1/2 of an Onion - 3 Green Onions - 1/4 Cup of Soy Sauce - 3 Tsp of Sugar - 1/4 Cup of Wine - 2 Tsp of Sesame Oil - 1 Tsp of Sesame Seeds - 2 Cloves of Garlic - 2 Pieces of Ginger - 1/4 Cup of Hot Pepper Paste (Go-Chu-Jang) - Slice the Pork thinly. (It is easier to slice if you put the meat in the freezer for 45 minutes) - Combine the sliced pork and onions into a bowl. - Blend together the rest of the ingredients. - Pour the marinade over the meat. - Cook on high heat for 4 minutes, mix it around and cook for another 4 minutes. - Garnish it with sesame seeds and serve with steamed rice. Enjoy! Thank you for watching Korean Cuisine and please let me know if you would like me to make a specific dish!



http://www.youtube.com/watch?v=NCbsVPLxfSc&hl=en

Korean Recipes

In recent years, many people in the West have become interested in Korean foods and recipes. You can try Korean food in a restaurant, or if you prefer you could try to prepare it at home in your own kitchen.

Korean meals are usually based around noodles, rice, meat, vegetables and tofu (which is known as "dubu" in Korea). Most meals are served with a variety of side dishes ("banchane"), as well as soup, steam rice, and kimchi (fermented vegetables). Flavor is added using a range of seasonings and spices including garlic, ginger, red chili paste ("gochujang"), salt, soy sauce, and fermented soybean paste ("doenjang").

Some popular Korean dishes include:

* Kongnamul-guk - Soybean sprout soup.

* Gamjatang - A soup based on pork spine and potatoes. It usually also contains other vegetables, green onions, hot peppers and sesame seeds.

* Maeuntang - A hot and spicy fish soup.

* Jeongol - A seafood and vegetable stew.

* Hoe - Thinly slice rawfish, somewhat similar to Japanese sashimi. Usually dipped in wasabi or red chili paste ("gochujang"), and served on cellophane noodles ("dangmyeon").

* Sannakji - A raw, very fresh small octopus, seasoned and cut into pieces and served - it may still be moving on your plate!

* Ramyeon - Noodles with meat and vegetables, similar to Japanese ramen noodles.

* Kongnamul-bap - Rice with soybean sprouts.

* Japchae - Potato noodles with beef, carrots, onions and spinach.

* Kalguksu - Flat noodles in a broth.

* Yukhoe - Raw beef topped with egg yolk, and seasonedwith garlic, green onions and a variety of spices.

* Bulgogi - Meat or seafood cooked on a grill. Common varieties include chicken ("dak bulgogi"), pork ("dweji bulgogi"), and squid ("ojingeo bulgogi").

* Galbi - Grilled pork ribs.

* Dakgalbi - Grilled chicken.

* Makchang - Grilled pork intestines (similar to chitterlings).

* Samgyeopsal - Grilled pork belly. Slices of meat are placed inside lettuce with cooked rice and a spicy paste ("ssamjang"). Various accompaniments such as chillies, spring onion salad, or raw garlic dipped in ssamjang may be eaten with the dish.

Korean Samgyeopsal Comes up Hot

Grab a pair of chopsticks and a piece of lettuce, it's time to eat Korean BBQ! In Sinchon-Seoul, Korea Kevin J. Brenneman and John Park eat 2 orders of Samgyeopsal with beer. This is a visual.



http://www.youtube.com/watch?v=TNS4wK3GVaQ&hl=en