Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make the Korean dish spicey chicken bolgogi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make the Korean dish spicey chicken bolgogi?),it will help you,my kids.
What is an authentic reciepe for this dish? I know it has Korean red pepper powder in it.
Answer:
The Emeril Lagasse recipe is definitely not authentic, it's a weird fusion I've never even heard of...
If you go to these sites, they have great authentic recipes (they look like how my mom cooks our Korean food).
Here's a description of what you might be looking for, it's called "bool dak" which literally means fire chicken (referring to the spiciness)
http://www.trifood.com/buldak.html...
or it could be this recipe (taken from http://www.xanga.com/koreancooking):...
Dak Gochujang Bokeum (Chicken in Hot Chili Sauce)
Ingredients:
2 lbs. chicken drumsticks (i remove the skin)
5TB sugar
1TB garlic, minced
1 scallion, chopped
1 TB fresh ginger, minced
2TB soy sauce
5TB gochu jang
2TB sesame oil
2TB toasted sesame seeds
1/2 C water
Directions:
* Mix chicken drumsticks with sugar and marinate 1 hour or more (the sugar is a tenderizer).
* Mix together all the other seasonings - garlic, scallions, ginger, soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to chicken and marinate for an hour or more. I use a big ziploc bag for ease. ( I often marinate it overnight or in the morning before I go to work).
* Pour the 1/2 C water into a pot and bring to a boil. Add the chicken and marinade and simmer, covered, over low heat for about 1/2 hour, which should be enough to cook the chicken and evaporate nearly all the liquid. Stir mixture once or twice during this process.
Feel free to check out the rest of those sites (http://www.trifood.com and http://www.xanga.com/koreancooking)...
Hope that helps!
I spent a year in korea, and bulgogi means beaf not chicken, how ever all ive ever seen a cook do is fry meat with onions and korean red pepper, that was it, and put over rice
Found this one that uses Chicken and one that uses Beef
Spicy Chicken Bulgogi
4 pieces of boneless chicken breast
1 tablespoon soy sauce
1-2 tablespoon of sugar
1.5 tablespoon of sesame oil
2 tablespoon of pear nectar (think Jumex)
1 teaspoon of roasted sesame seeds
3 tablespoon kochujang (spicy pepper paste), NOT samjang
1 tablespoon of Korean red pepper powder (to taste)
multiple cloves of minced garlic (to taste)
pinch of minched ginger (to taste)
to raise the heat, pour in more pepper powder, use more kochujang
slice chicken breast, mix in all ingredients, marinade + refrigerate for at LEAST 30 minutes. toss onto hot wok or grill, do not overcook.
Korean Bulgogi Recipe Courtesy of Emeril Lagasse 1999
Show: Emeril Live
Episode: BBQ Around the World
1 pound beef flank steak, sliced into 1/2-inch slices
Salt
Freshly ground black pepper
1 cup sesame oil
2 cups soy sauce
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
Crushed red pepper, to taste
2 cups cooked white long grain rice
1 tablespoon snipped chives
Season the beef with salt and pepper. In a mixing bowl, combine the oil, soy sauce, garlic and ginger. Season with crushed red pepper to taste. Place the meat in a shallow bowl. Pour the marinade over the meat. Cover and refrigerate for at least 1 hour or overnight. Remove and bring to room temperature. Preheat the hibachi. Remove the meat from the pan, reserving the marinade. Place the marinade in a saucepan, over medium heat. Bring to a boil and cook for 6 to 8 minutes or until the mixture reduces by 3/4. Remove, set aside, and keep warm. Grill the meat for a couple of minutes on each side, for medium rare. To serve, spoon the rice in the center of each plate. Lay the strips of meat around the rice. Drizzle the sauce over the meat. Garnish with chives.
I just alter the regular bulgogi marinade -
1/2 cup sugar
1/2 cup dry white wine or rice wine
1/2 cup soy sauce
4 cloves garlic, crushed
small bunch or scallions, diced
1 T. sesame oil
Some toasted sesame seeds
Then I add another equal portion (1/2 cup) kochujhang (hot korean bean paste).
Mix it very well, marinade, and your good to go. If you pound/flatten the chicken before marinading whole or sliced into strips, you get better coating and penetration with the marinade. That's good for several pounds of chicken breasts. If you make less, reduce the recipe accordingly.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make the Korean dish spicey chicken bolgogi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make the Korean dish spicey chicken bolgogi?),it will help you,my kids.
What is an authentic reciepe for this dish? I know it has Korean red pepper powder in it.
Answer:
The Emeril Lagasse recipe is definitely not authentic, it's a weird fusion I've never even heard of...
If you go to these sites, they have great authentic recipes (they look like how my mom cooks our Korean food).
Here's a description of what you might be looking for, it's called "bool dak" which literally means fire chicken (referring to the spiciness)
http://www.trifood.com/buldak.html...
or it could be this recipe (taken from http://www.xanga.com/koreancooking):...
Dak Gochujang Bokeum (Chicken in Hot Chili Sauce)
Ingredients:
2 lbs. chicken drumsticks (i remove the skin)
5TB sugar
1TB garlic, minced
1 scallion, chopped
1 TB fresh ginger, minced
2TB soy sauce
5TB gochu jang
2TB sesame oil
2TB toasted sesame seeds
1/2 C water
Directions:
* Mix chicken drumsticks with sugar and marinate 1 hour or more (the sugar is a tenderizer).
* Mix together all the other seasonings - garlic, scallions, ginger, soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to chicken and marinate for an hour or more. I use a big ziploc bag for ease. ( I often marinate it overnight or in the morning before I go to work).
* Pour the 1/2 C water into a pot and bring to a boil. Add the chicken and marinade and simmer, covered, over low heat for about 1/2 hour, which should be enough to cook the chicken and evaporate nearly all the liquid. Stir mixture once or twice during this process.
Feel free to check out the rest of those sites (http://www.trifood.com and http://www.xanga.com/koreancooking)...
Hope that helps!
I spent a year in korea, and bulgogi means beaf not chicken, how ever all ive ever seen a cook do is fry meat with onions and korean red pepper, that was it, and put over rice
Found this one that uses Chicken and one that uses Beef
Spicy Chicken Bulgogi
4 pieces of boneless chicken breast
1 tablespoon soy sauce
1-2 tablespoon of sugar
1.5 tablespoon of sesame oil
2 tablespoon of pear nectar (think Jumex)
1 teaspoon of roasted sesame seeds
3 tablespoon kochujang (spicy pepper paste), NOT samjang
1 tablespoon of Korean red pepper powder (to taste)
multiple cloves of minced garlic (to taste)
pinch of minched ginger (to taste)
to raise the heat, pour in more pepper powder, use more kochujang
slice chicken breast, mix in all ingredients, marinade + refrigerate for at LEAST 30 minutes. toss onto hot wok or grill, do not overcook.
Korean Bulgogi Recipe Courtesy of Emeril Lagasse 1999
Show: Emeril Live
Episode: BBQ Around the World
1 pound beef flank steak, sliced into 1/2-inch slices
Salt
Freshly ground black pepper
1 cup sesame oil
2 cups soy sauce
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
Crushed red pepper, to taste
2 cups cooked white long grain rice
1 tablespoon snipped chives
Season the beef with salt and pepper. In a mixing bowl, combine the oil, soy sauce, garlic and ginger. Season with crushed red pepper to taste. Place the meat in a shallow bowl. Pour the marinade over the meat. Cover and refrigerate for at least 1 hour or overnight. Remove and bring to room temperature. Preheat the hibachi. Remove the meat from the pan, reserving the marinade. Place the marinade in a saucepan, over medium heat. Bring to a boil and cook for 6 to 8 minutes or until the mixture reduces by 3/4. Remove, set aside, and keep warm. Grill the meat for a couple of minutes on each side, for medium rare. To serve, spoon the rice in the center of each plate. Lay the strips of meat around the rice. Drizzle the sauce over the meat. Garnish with chives.
I just alter the regular bulgogi marinade -
1/2 cup sugar
1/2 cup dry white wine or rice wine
1/2 cup soy sauce
4 cloves garlic, crushed
small bunch or scallions, diced
1 T. sesame oil
Some toasted sesame seeds
Then I add another equal portion (1/2 cup) kochujhang (hot korean bean paste).
Mix it very well, marinade, and your good to go. If you pound/flatten the chicken before marinading whole or sliced into strips, you get better coating and penetration with the marinade. That's good for several pounds of chicken breasts. If you make less, reduce the recipe accordingly.
correctness,It's Non-profit and only for informational purposes.
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