Damn Korean-Style Buffalo Wings!!! - Page 2

CookSux · 09-15-2003, 06:12 PM

Quote:

Originally Posted by Gwgtrunks

HorseTechie, do you know any good websites that have Korean recipies? Like really really hot ones... I have some revenge to enact on my sister and her kids

. That and I might like some of the food ^_^.

My mom.

*Tetsu Deinonychus* · 09-16-2003, 06:28 PM

You know what makes a really good grilling sauce for steak?

Korean Chili Paste and brown sugar with a bit of soy-sauce. That's how I cooked mine tonight.

**HorseTechie** · 09-18-2003, 12:51 PM

Hrmmm... *new idea pops in her head* Think I shall try that. Brown sugar... I've just used white.

The recipes I get are from this book I got from my sis-in-law. JUst a good set of common recipes in there. But I suppose if you do a search on the web, you can come up with the same spicey Korean dishes. Some may be Americanized, watchout. The more authentic ones are most likely impossible to comprehend for the average American, as they are written in Korean.

http://www.recipesource.com/ethnic/a.../indexall.html

But I do have a fav recipe hubby and I have concocted as a sort of spicy dipping sauce for lettuce, seafood, and most veggies. Also good with eggs! I hardly ever buy Ranch veggie dip anymore, this stuff is so tasty. And low fat too! As with most Korean recipes, you start with a basic recipe and then later tweak it some to make it your own taste. I forgot what the Korean name for this sauce is, but I'm sure one of you guys can help me out.

In a good sized bowl, scoop in 1 cup of the red hot chili pepper paste (the stuff made with rice powder, salt and red chilis). Then pour in approx. 1/2 cup of rice vinegar for starters. Stir it until it all mixes together. The sauce should be more runny than pasty, so if it's not runny enough yet, pour in a little bit more until it does get to be more runny.

Then put in a couple tablespoons of sugar (or you can use a little less of the brown sugar). Add a tablespoon of minced garlic, one stalk of finely chopped green onion, and some sesame seeds. I also find adding a little bit of orange juice (from concentrated or fresh squuezed) makes it have a more tangy citrus taste.

Make sure to keep tasting this as you mix it too. You can add more or less sugar to your taste. Usually sugar also has a way of lessinging the bit of the spiciness too.

When the sauce tastes just right, spoon sopme into a smaller bowl for dipping, and put the rest into a glass container. The red paste can stain most plastic containers real easy.

09-16-2003, 06:28 PM	#22
Tetsu Deinonychus The Iron Dinosaur Join Date: Mar 2003 Location: Studio Snowlion HQ Posts: 3,021	You know what makes a really good grilling sauce for steak? Korean Chili Paste and brown sugar with a bit of soy-sauce. That's how I cooked mine tonight. __________________ (Image hosting by Postimage.org) And here's a list of all my old wacky threads!

09-18-2003, 12:51 PM	#23
HorseTechie Inactive Moderator Join Date: Dec 2001 Location: Midwest Posts: 5,677	Hrmmm... new idea pops in her head Think I shall try that. Brown sugar... I've just used white. The recipes I get are from this book I got from my sis-in-law. JUst a good set of common recipes in there. But I suppose if you do a search on the web, you can come up with the same spicey Korean dishes. Some may be Americanized, watchout. The more authentic ones are most likely impossible to comprehend for the average American, as they are written in Korean. http://www.recipesource.com/ethnic/a.../indexall.html But I do have a fav recipe hubby and I have concocted as a sort of spicy dipping sauce for lettuce, seafood, and most veggies. Also good with eggs! I hardly ever buy Ranch veggie dip anymore, this stuff is so tasty. And low fat too! As with most Korean recipes, you start with a basic recipe and then later tweak it some to make it your own taste. I forgot what the Korean name for this sauce is, but I'm sure one of you guys can help me out. In a good sized bowl, scoop in 1 cup of the red hot chili pepper paste (the stuff made with rice powder, salt and red chilis). Then pour in approx. 1/2 cup of rice vinegar for starters. Stir it until it all mixes together. The sauce should be more runny than pasty, so if it's not runny enough yet, pour in a little bit more until it does get to be more runny. Then put in a couple tablespoons of sugar (or you can use a little less of the brown sugar). Add a tablespoon of minced garlic, one stalk of finely chopped green onion, and some sesame seeds. I also find adding a little bit of orange juice (from concentrated or fresh squuezed) makes it have a more tangy citrus taste. Make sure to keep tasting this as you mix it too. You can add more or less sugar to your taste. Usually sugar also has a way of lessinging the bit of the spiciness too. When the sauce tastes just right, spoon sopme into a smaller bowl for dipping, and put the rest into a glass container. The red paste can stain most plastic containers real easy.