Ribbon Meat Skewers

Servings: 4 Ingredients Ingredients: 1 1/2 pounds flank, sirloin, New York strip, or your favorite steak cut (also works well with pork loin or shoulder, or boneless, skinless chicken thighs) salt pepper bamboo or wooden skewers Marinade: 1/2 cup soy sauce 1/2 small onion 1/4 fresh lemon 1 tablespoon honey 1 tablespoon … Read more

Korean Fusion: Spicy Pork Ribs

This dish follows the Korean “twice cooked” method, combing a Korean braise and western style grill of a whole or half rack of ribs. The “BBQ” sauce is the simmered down liquid from the braise step Servings: 4 Recipe Type: Fusion, Korean, Main Dish, Meat, Pork, Spicy Ingredients 5 lbs pork spare … Read more

Korean Fusion: Kimchi and Pepper Stuffed Pork Chops

Pork and kimchi go well together, so why not put them together in a stuffed chop dish?. The kimchi inside the pork chop takes the flavor to a whole new level. This is a simple dish that is satisfying, and can be ready in half an hour. Servings: 4 Recipe Type: Fusion, … Read more

Korean Fusion: Donkkaseu 돈까스

This is a Korean version of the popular Japanese Tonkatsu. This dish features a very thin cut of pork that is seasoned and breaded, then fried until crisp. Can be served on a bed of seasoned cabbage if desired, with rice and kimchi (or any side dish). The dish is usually accompanied … Read more

Chicken Cutlet

(dakkaseu 닭까스 Chicken Katsu – チキンカツ) A Korean version of a Japanese dish, Degree of Difficulty Degree of Difficulty: Easy Servings: 4 Ingredients 4 boneless skinless chicken thighs or 4 half breasts (approximately 3lb) 3 eggs 3/4 cup corn or potato starch 1/4 teaspoon salt 1/4 teaspoon white pepper 4 cloves fresh … Read more