Authentic Korean Recipes

Yaki-Mandu (Korean Egg Roll)
Recipe #29439 | 1½ hours | 1 hour prep | add Great finger food for parties--always a hit. Much easier to prepare if you have a food processor.
80 -100 egg rolls (never really counted) (change servings and units)

Change to: egg rolls (never really counted) US Ingredients
1 lb ground beef or ground pork
2 yellow onions, diced
2 cups carrots, diced
1/2 green cabbage, boiled and diced, squeeze out excess water
2 green onions, cut thin
1/2 cup mushroom, diced
2 eggs, divided (one egg will be needed to seal wrapper)
1/8 cup soy sauce
1 pinch salt and black pepper

2 (12 ounce) packages small egg roll wraps (found near produce section)

Dipping sauce
1/4 cup soy sauce
1 teaspoon red pepper
1 teaspoon sesame seed
Directions

1 Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
2 Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
3 Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).

4 Mix a raw egg in a small bowl or cup, or use a small bowl of water.
5 Place a "sheet" of the egg roll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).

6 Press edges together and gently hold egg roll in hand and carefully squeeze out excess air as you are sealing.
7 Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
8 Dipping sauce: Mix soy cause, red pepper and sesame seeds.

Try this link for authentic Korean dumplings/pot stickers:

http://www.globalgourmet.com/food/kgk/1099/mandu.html


And here's a recipe if you would also like to make a main dish to go along with them ;-)

Kalbi (Korean BBQ Short Ribs)

3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.