Tag Archives: Korean cuisine

Karl’s Bulgogi Tri-tip

I am doing a barbecued bulgogi tri-tip for our Sunday meal. This popular Korean dish is usually made with thinly shaved marinated beef and then grilled with onions. Daughter Miriam is off garlic and onions—I also did not want to spend time par-freezing an finely slicing my meat—I would have to adapt my recipe to her needs. I finally decided to marinate a whole tri-tip, barbecue it, and then slice the roast at the table.

Karl’s Bulgogi Tri-tip

Karl’s Bulgogi Tri-tip

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Filed under Beef, Main Dishes

Karl’s Oi Bokkeum

I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi as my starchy dish. I decided I needed another vegetable dish and I found a recipe for oi bokkeum—stir fried cucumbers. I first had fried cucumbers in China, so I thought I would create my own Korean stir fry sauce.

Karl’s Oi Bokkeum

Karl’s Oi Bokkeum

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Filed under Sauces and Spices, Side Dishes, Vegan, Vegetarian

Karl’s Kimchi Potato Salad

I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi. Daughter Miriam is still off onions, so I am leaving out the green onions—you are of course free to add them back.

Karl’s Kimchi Potato Salad

Karl’s Kimchi Potato Salad

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Filed under California Fusion, Salads, Side Dishes

Karl’s Beef Bulgogi with Lettuce Wraps

Adapted from a KimchiMari recipe

For this Sunday’s Korean Dinner, I decided to make separate starch and meat main dishes, because my son-in-law is again avoiding starches. I am making beef bulgogi  and a vegetarian japchae. That way my diners can adjust their servings as it pleases them. In addition I am serving three vegetable sides: chive stem kimchiKorean cucumber salad; and a Korean bok choy dish.

Karl’s Beef Bulgogi with Lettuce Wraps

Karl’s Beef Bulgogi with Lettuce Wraps

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Karl’s Vegetarian Japchae

Adapted from a My Korean Kitchen recipe

Daughter Eilene goes out with her friends a fair amount—which in San Jose means a lot of culinary options. She came home with a new favorite dish, Korean japchae.  She asked me to learn how to make it. My first attempt want not a total disaster, but my noodles were over cooked and gummy—decidedly not good enough to post.

Karl’s Vegetarian Japchae

Karl’s Vegetarian Japchae

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Filed under California Fusion, Main Dishes, Vegan, Vegetarian

Korean Cucumber Salad (Oi Muchim)

A Korean Bapsang recipe

For my Korean Sunday dinner, in addition to my main dishes of japchae and bulgogi, I made several vegetable sides. I am new to Korean food, so I made this very closely to the original recipe. To quote the original recipe, “oi means cucumber, and muchim means mixed with seasonings.” I had not bought Korean cucumbers (aka Japanese or East Asian), but I had some Persian cucumbers meant for a meal that did not happen.

Korean Cucumber Salad (Oi Muchim)

Korean Cucumber Salad (Oi Muchim)

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Garlic Chive Stem Kimchi

Adapted from a Maangchi recipe

In addition to my main dishes of japchae and bulgogi, I made several Korean vegetable sides. I am new to Korean food, but I made some changes to the original recipe. I had bought some garlic chive stem (aka scapes) for a dinner that didn’t happen and I thought to uses them for my Korean dinner.

Karl’s Garlic Chive Stem Kimchi

Karl’s Garlic Chive Stem Kimchi

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Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Bok Choy Doenjang Muchim

Adapted from a Maangchi recipe

In addition to my main dishes of japchae and bulgogi I made several Korean vegetable sides. I am new to Korean food, so I made this pretty closely to the original recipe. I used small white bok choy, as opposed the green Shanghai bok choy that she used.

Karl’s Bok Choy Doenjang Muchim

Karl’s Bok Choy Doenjang Muchim

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Filed under Side Dishes, Vegan, Vegetables, Vegetarian