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Dish Name Comments
Barbecued Beef (Korean Bul Kogi)
Submitted by Chef 		Korean cuisine recipe
CHAEYUK KUI (Korean Pork Roast)
Submitted by Chef 		Korean cuisine recipe
Denjang Jiege Keh (Spiced Crab Soup)
Submitted by Chef 		Korean cuisine recipe
HOT RED SNAPPER SOUP (KOREAN DOMI CHIGAE)
Submitted by Chef 		Korean cuisine recipe
Korean Beef and Mushrooms
Submitted by Chef 		Korean cuisine recipe
Korean Carrot Salad, version I
Submitted by Chef 		The salad should be hot and spicy.
Korean Carrot Salad, version II
Submitted by Chef 		Korean cuisine recipe
Korean Chicken
Submitted by Chef 		Korean cuisine recipe
Korean Marinade
Submitted by Chef 		This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc.
Korean Marinade #2
Submitted by Chef 		Per Tablespoon: 25 Kcal 2g fat (0.3g sat fat) 68% CFF 553mg Na (0.9g PRO/2.0g FAT/1.2g CHO) Exchanges: 1/2 FAT
NOTES: Use low sodium soy sauce to decrease the sodium level per serving to 323mg.
Korean Sesame and Ginger Marinade
Submitted by Chef 		For beef, lamb, and pork.
Korean Spicy Chicken and Potato (Tak Toritang)
Submitted by Chef 		This is easy and fast, and sooooooo good! I put twice as many carrots and potatoes, used 1T Chinese hot pepper sauce. Wonderful for a quick Wed dinner.
SPICY KOREAN MARINADE
Submitted by Chef 		Korean cuisine recipe
Ton-Yuk-Kui (Korean Pork or Beef)
Submitted by Chef 		The remainder of the hot liquid can be served seperately for those who wish to have more liquid on their meat or as a gravy on their rice.
Ton-Yuk-Kui (Korean Pork or Beef) *** Xpst31a
Submitted by Chef 		Korean cuisine recipe
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