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Korean BBQ Beef <br>(Kalbi)

Korean BBQ Beef
(Kalbi)

 

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Course Main Course
Cuisine Korean Traditional
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 5 people

Ingredients

  • 250g or 8.8oz of Divine Traditional Korean BBQ Marinade
  • 750g of sliced marbled beef - 5mm short rib slices or rib eye slices OR 1 kg of short ribs with bone (LA style).

Instructions

  1. Rinse the meat and dry completely.

  2. Place meat in a bowl and pour the marinade. Use the measured portions for best tasting results.

  3. Allow to marinate in refrigerator for 3 hours. Mix the meat around every hour if you can.

  4. Grill meat over open fire BBQ for best results

  5. Serve over Japanese or Korean rice.

Recipe Notes

Cook's Note: Please read the advice on meat selection and cooking instructions.

For best results marinate the beef overnight or for at least 3 hours

If you can’t wait that long, puncture the meat with a fork which will allow the marinade to penetrate quicker.

Marinating time : approximatively 3 hours

 

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Korean Bulgogi <br>with Beef

Korean Bulgogi
with Beef

 

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Course Main Course
Cuisine Korean Traditional
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 5 people

Ingredients

  • 250g or 8.8oz of Divine Traditional Korean BBQ Marinade
  • 600g -700g of Shabu Shabu or thin slices of beef
  • 2 teaspoon of Vegetable oil

Instructions

  1. Mix the meat with marinade. Let sit for 3 hours.

  2. Heat the oil in a large frying pan and sautée the meat. Taking care not to overcrowd the meat. Do it in batches if necessary. Or oven roast at 180C for 15-20min.

  3. Optional- may slice some onions and carrots and sautee with the meat.

  4. Serve with Japanese or Korean rice.

Recipe Notes

Cook’s Note: Please read the advice on meat selection and cooking instructions.

Marinating Time is approximately 3 hours

 

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Traditional Korean Noodles with Vegetables (Japchae)

Traditional Korean Noodles with Vegetables (Japchae)

 

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Course Appetizer, Main Course
Cuisine Korean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 200 grams of dry potato starch noodles (Korean cellophane noodles) cut in 10cm length
  • 200 grams of Korean Bulgogi instruction for Korean Bulgogi with Beef
  • 1 large carrot, julienned
  • 1 large onion thinly sliced
  • 100 grams of fresh spinach
  • 100 grams of sliced mushrooms
  • 4 teaspoons of vegetable oil
  • 3 tbsp of sesame oil
  • 1 tbsp of spring onion
  • 5 tbsp of Halmoni’s Divine Marinade Korean BBQ and Bulgogi
  • 2 teaspoons of toasted sesame seeds

Instructions

  1. Sauté separately the onion, carrot, mushrooms in the vegetable oil, seasoning with salt/pepper and set aside.

  2. Cook the spinach in boiling water for about 5 seconds. 

  3. Drain, and dress with chopped scallion while hot so the steam lightly cooks the scallion. 

  4. Squeeze water from the spinach thoroughly before seasoning with salt/pepper and1 tbsp of sesame oil. Set aside.

  5. Cook meat by sautéeing in a frying pan and set aside. Adding meat to this noodle dish is optional.

  6. Boil the noodles until soft as per direction on the package. Drain and rub with 1T sesame oil.

  7. Put noodles in sautee pan and lightly sautee with 1 teaspoon of vegetable oil.

  8. Combine all the above in a large bowl.

  9. Season with 4-6 tablespoons of Halmoni’s Divine Marinade Korean BBQ and Bulgogi.

  10. Then add 2 teaspoons of toasted sesame seeds (if your seeds are white, lightly toast on frying pan (no oil!) to create a nice roasted color. Keep a close eye because it burns quickly.

  11. Check seasoning and add more salt &amp; pepper to taste

  12. Vegetarian option can be made with no meat. Any other vegetables can be added for taste and/or colour.Garnish with more sprinkled sesame seeds, scallions when serving.

  13. *Optional-Thinly sliced red capsicums can be added for colour, sautéed or raw.

Recipe Notes

Cook’s Note: IMPORTANT STORAGE. Once the noodles have been cooked, allow to cool uncovered. If covered, it will spoil in its own steam.

 

 

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Korean BBQ Chicken with Bones (Teriyaki Chicken)

Korean BBQ Chicken with Bones (Teriyaki Chicken)

 

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Course Main Course
Cuisine Korean Traditional
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 5 people

Ingredients

  • 1 bottle of 250g (8.8oz) Divine Marinade’s Korean BBQ and Bulgogi
  • 1 kg of chicken pieces on the bone

Instructions

  1. BBQ over open grill or in the oven according to thickness of chicken.

  2. Serve with fluffy short grain (Japanese or Korean) rice.

  3. For richer flavour create some Quick Teriyaki Glaze and brush on chicken!

Recipe Notes

Please read the advice on meat selection and cooking instructions. May prefer to deskin to allow marinade to penetrate easier.

For best results marinate the chicken overnight or for at least 3 hours. Puncture the meat with a fork which will allow the marinade to penetrate quicker. Note that thick pieces will not marinate very well so puncture meat to maximize flavor even if marinating overnight or use small pieces.

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Korean Bulgogi with Chicken

Korean Bulgogi with Chicken

 

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Course Main Course
Cuisine Korean Traditional
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 5 people

Ingredients

  • 1 bottle of 250g (8.8oz) Divine Marinade’s Korean BBQ and Bulgogi
  • 650g to 700g (approximately 1.5lbs) of thin slices of chicken. Or thin breast slices
  • 2 teaspoons of vegetable oil

Instructions

  1. Chicken breasts can be grilled on BBQ grill.

  2. Or sauté thin chicken slices in a large frying pan, taking care not to crowd the pan.

  3. Chicken can also be cooked in the oven on a large baking tray, at 180C for 20min plus minutes depending on the thickness of meat.

  4. Serve with fluffy short grain (Japanese or Korean) rice.

Recipe Notes

Please read the advice on meat selection and cooking instructions.

For best results marinate the chicken overnight or for at least 3 hours. Puncture the chicken breasts with a fork which will allow the marinade to penetrate quicker.

 

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Spicy Pork

 

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Course Main Course
Cuisine Korean Traditional
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 bottle of 250g (8.8oz) Divine Marinade’s Spicy Marinade
  • 650g to 700g (approximately 1.5lbs) of thin pork loin or pork belly
  • OR 1kg (approximately 2 lbs) of pork ribs

Instructions

  1. Marinate overnight or for at least 3 hours.

  2. Save about 3 tablespoons of marinade straight from

    bottle (do not use the marinating marinade unless you cook it first!) to brush on the BBQ meat.

  3. BBQ over open grill or grill in oven at 180C for about 20min for slices of pork and 35mins for ribs.

  4. Serve with fluffy short grain (Japanese or Korean) rice.

Recipe Notes

Please read the advice on meat selection and cooking instructions. May use a bit less meat for more flavour with the marinade.

If using ribs, baste with marinade 5 minutes before the end of cooking to achieve a charred BBQ appearance

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Bibimbap with Beef

Bibimbap with Beef

 

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Course Main Course
Cuisine Korean Traditional
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5 people

Ingredients

  • 1 large carrot, julienned
  • 1 large onion finely sliced
  • 200 grams of sliced mushrooms
  • 200 grams of Korean spinach (see recipe below)
  • 200 grams of Korean bean sprouts (see recipe below)
  • 4 servings of rice, Korean or Japanese Rice (short grain)
  • 1 fried egg (optional)
  • 2 tbsp of Divine’s Spicy Paste

Instructions

  1. Prepare Korean Bulgogi with Beef, Korean Spinach and Korean Bean Sprouts as per the directions below and set aside.

  2. Sauté carrots, onions and mushrooms separately till soft, with some vegetable oil, salt and pepper, then set aside.

  3. rice in large bowl and then place your vegetables on top in a carousel effect (see picture) Place the meat in centre and then top with a fried egg.

  4. For additional spice, you can add 2 tablespoons of Divine spicy paste, and a drizzle of sesame oil (optional).

  5. Mix all ingredients together.

  6. Omit the beef for vegetarian option.

 

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Spicy Chickpeas

Spicy Chickpeas

 

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Course Side Dish
Cuisine Fusion, Korean
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 1 bottle of 250g (8.8oz) Divine Marinade’s Spicy Marinade
  • 1 medium size onion - chopped
  • 100 grams of canned tomatoes
  • 200 grams of canned chickpeas (or opt to boil your own)
  • 1 bay leaf
  • 1 teaspoon of fennel seeds
  • 2 teaspoons of vegetable oil

Instructions

  1. Fry onion in the vegetable oil until soft.

  2. Add fennel seeds and sauté quickly.

  3. Add all remaining ingredients and simmer for 30 minutes.

  4. Stir at regular intervals to ensure the mixture does not stick to the bottom of the pan.

  5. Delicious served hot or cold!

 

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