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	<title>Rasa Malaysia &#187; Korean Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Korean Kalbi Taco</title>
		<link>http://rasamalaysia.com/korean-kalbi-taco/</link>
		<comments>http://rasamalaysia.com/korean-kalbi-taco/#comments</comments>
		<pubDate>Wed, 20 Jun 2012 06:21:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lettuce]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16441</guid>
		<description><![CDATA[If you live in the Los Angeles area, I am sure you have heard of Kogi food truck and its famed Kogi taco. Kogi tacos pretty much launched the food truck culture and craze in the United States. For the longest time, I have wanted to share the recipe here and finally I got to do it over the weekend. I had Kogi taco once. The food truck comes to the Orange County area from time to time and I was lucky to have tried it. I remember the line was as long as the Space Mountain ride at Disneyland as eager diners waited patiently for their turn to place the order. I thought the tacos were delicious but I was mostly impatient with the long wait. Kogi taco is basically Korean Kalbi taco, so I decided to create a similar recipe and share it with you. I personally like my creation (Mr. Rasa Malaysia gave his thumbs up). For the Kalbi, I referred to the guest post from Diana at Eating Richly. I might be biased but the end result was a lot more refreshing than Kogi taco. I opted out the salsa in Kogi&#8217;s and serve it with diced tomatoes, red onion, and cilantro. Plus, the seasoned Romaine lettuce and the tangy dressing with a lemony note complement the tastes very well. If you are making Korean Kalbi this summer, do save up a few pieces of the Kalbi and make them into this Korean Kalbi tacos. I am sure the delightful flavor will entice your taste buds! (Click Page 2 for the Korean Kalbi Taco Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/06/Korean-BBQ-Kalbi-Taco-hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/korean-kalbi-taco/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Mandu (Korean dumplings)</title>
		<link>http://rasamalaysia.com/mandu-recipe/</link>
		<comments>http://rasamalaysia.com/mandu-recipe/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 07:13:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13280</guid>
		<description><![CDATA[Lunar New Year is celebrated throughout Asia, notably China, Hong Kong, Taiwan, Korea, and Southeast Asia countries such as Malaysia, Singapore, and Vietnam. Even though I know that Koreans celebrate Lunar New Year, I don&#8217;t really know much about the traditions. I invited my friend Hyosun at Eating and Living back to share a Korean mandu recipe with us, as well as educate us about Korean Lunar New Year. (Previously, Hyosun shared her delicious bulgogi recipe with us.) Please welcome Eating and Living and enjoy her kimchi mandu! Hi! I’m Hyosun from Eating and Living, the Korean home cooking blog. I am delighted to be back here at Rasa Malaysia, especially when Bee is featuring a series of special recipes for the Lunar New Year&#8217;s celebration. This time, Bee asked if I could share a mandu (Korean dumplings) recipe, which Koreans enjoy as part of the New Year&#8217;s festivities. Celebrated for three days, the Lunar New Year (Seollal) is the most significant traditional holiday in Korea. It is a time for families to gather and pay respect to ancestors, through an ancestral rite (charae), and enjoy traditional food and games. Young people also honor their elders, by wishing them a prosperous and healthy New Year, with a deep bow (sebae) and receive gifts (usually money) in return. Growing up, this was one my favorite activities of New Year&#8217;s day. We always wore a new traditional dress (hanbok) and visited the elders of relatives and family friends to perform sebae. I remember I was a happy little kid with lots of money in my special little pouch made for the occasion. Food, of course, is a big part of the New Year celebration in Korea. As is the case in many cultures, it&#8217;s a tradition to gather around the table to...<br /><br /><div><img src="/images/homepage/mandu_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/mandu-recipe/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Korean Spicy Chicken Stew</title>
		<link>http://rasamalaysia.com/korean-spicy-chicken-stew/</link>
		<comments>http://rasamalaysia.com/korean-spicy-chicken-stew/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 19:00:27 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12215</guid>
		<description><![CDATA[Whenever I shop at Korean grocery stores, I love checking out the marinated meats section where buckets of pre-marinated meats are ready for sale. Other than the regular kalbi or beef short ribs for Korean BBQ, there is always a bucket of marinated chicken meat labeled as chicken stew. I always buy the chicken stew and make it at home but it was pricey. I decided to learn how to make it and found a similar braised chicken recipe in the Kimchi Chronicles cookbook. The main flavoring ingredients are Korean chili paste &#8220;Gochujang&#8221; and Korean chili powder. From the market, I found two types of Korean chili powder—one type is a fine powdered form and the other is slightly coarse. I am not sure about the difference so if you are a Korean cook, please let me know. I love the addition of potatoes and carrots to this spicy chicken stew. The end result is a spicy and hearty chicken stew that I really enjoy eating. It was simply delicious and comforting. (Click Page 2 for the Korean Spicy Chicken Stew Recipe)<br /><br /><div><img src="/images/homepage/korean_chicken_stew_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/korean-spicy-chicken-stew/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Beef Kimbap Recipe</title>
		<link>http://rasamalaysia.com/kimbap-recipe/</link>
		<comments>http://rasamalaysia.com/kimbap-recipe/#comments</comments>
		<pubDate>Thu, 10 Nov 2011 20:51:37 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12345</guid>
		<description><![CDATA[I&#8217;d like to introduce you to chef Julie Yoon, who is a chef based in Orange County. As you all know, I am into Korean food and have been eating out at many Korean restaurants and also cooking Korean recipes at home. Whenever I shop at Korean food markets, I am always intrigued by Korean kimbap, which is about the same as Japanese sushi rolls (there are debates that the Koreans invented this type of rolls). Anyway, I invited Julie to teach us how to make kimbap, check out her delicious beef kimbap recipe including detailed step-by-step pictures. Please welcome Julie and remember to check out her wonderful blog. Hey this is Julie from chefjulieyoon.com. I’m honored to be writing on Bee’s blog, but I’m all about simple gourmet cooking with a laid back attitude, so I’m not gonna lie. When Bee asked me if I could make kimbap for this entry, I nearly fainted. Kimbap has a lot of steps and ingredients, and is a little bit of a nuisance to make. This recipe is not for your Monday night after you get off of work type of dinner. I often forget this because kimbap is designed to be “travel-friendly food,” mainly taken on the road or to picnics. And you pop it into your mouth without giving it much thought. In fact if you walk into any Korean grocery store, you can easily buy a pack of freshly made kimbap, for just a few bucks. So by no means do people consider it “luxury food.” Kimbap is the Korean version of the Japanese “maki,” or rice rolls. The flavor comes from sesame oil and individually seasoned meats and veggies. But the one particular ingredient that is the heart of Kimbap is “danmuji,” or bright yellow pickled radish you...<br /><br /><div><img src="/images/homepage/kimbap_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/kimbap-recipe/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Bulgogi</title>
		<link>http://rasamalaysia.com/bulgogi-recipe/</link>
		<comments>http://rasamalaysia.com/bulgogi-recipe/#comments</comments>
		<pubDate>Mon, 10 Oct 2011 23:31:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11890</guid>
		<description><![CDATA[I stumbled upon Eating and Living, a Korean food blog by Hyosun earlier this year. I was so delighted that I spent hours reading through Eating and Living, learning authentic Korean home cooking that Hyosun has been making for her family. When it comes to learning authentic Asian cooking, nothing beats learning from a native home cook who prepares the food for the family on the daily basis. Eating and Living is a wonderful food blog about Hyosun&#8217;s love for Korean recipes, complete with step-by-step photos and vibrant food photography. Let&#8217;s learn how to make Bulgogi! Hi! I&#8217;m Hyosun from eating and living, the Korean home cooking blog. I was so excited and flattered when I received an e-mail from Bee inviting me to guest post on her blog. It really is an honor to have the opportunity to guest post on this amazing blog. Bee asked if I could share a bulgogi recipe that uses gochujang, which is Korean red chili pepper paste. So I decided to show you how to make dwaeji bulgogi (aka jeyuk bokkeum) using pork belly (samgyupsal). You can also use pork shoulder or loin or chicken for this recipe. Bulgogi is a marinated meat dish made with thin slices of beef, usually rib eye. It is no doubt one of the most well-known Korean dishes outside of Korea. When it&#8217;s made with pork, it&#8217;s called dwaeji (pork) bulgogi. Unlike its beef counterpart, which is traditionally marinated in a soy sauce based sauce, pork is typically marinated in a spicy gochujang sauce. Gochujang is a fermented red chili pepper paste made primarily with gochugaru (Korean red chili pepper flakes), glutinous rice powder and fermented soybean powder. It&#8217;s pungent, spicy, slightly sweet and salty. For an authentic Korean dish, there is simply no substitute for gochujang. Gochujang can...<br /><br /><div><img src="/images/homepage/bulgogi_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/bulgogi-recipe/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Pajeon (Korean Scallion Pancake)</title>
		<link>http://rasamalaysia.com/pajeon-korean-scallion-pancake/</link>
		<comments>http://rasamalaysia.com/pajeon-korean-scallion-pancake/#comments</comments>
		<pubDate>Mon, 22 Aug 2011 19:04:36 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8984</guid>
		<description><![CDATA[Are you one of those who love eating Korean food because of the many side dishes served? I love Korean food because of the banchan served along with rice and the main dish. Banchan are full of surprises and there are always something new to look forward t0: kimchi, stewed potato, Korean rice cake, spicy anchovy, Korean scallion pancake (pajeon), omelet, and more. Sometimes, I stuff myself eating the banchan so much that by the time the main entree comes, I am already full&#8230; In the Korean restaurant near my house, the ones that we often go to, pajeon or Korean scallion pancake is always served as a banchan. I love their pajeon because they are mini in shape, slightly orange in color because kimchi juice is added. I can&#8217;t get enough of the mouthwatering pajeon and often ask for more. This is my pajeon recipe, based on the ones I have at my favorite Korean restaurant. I also made a spicy soy-vinegar sauce to go with the pajeon. (Click Page 2 for the Pajeaon/Korean Scallion Pancake Recipe)<br /><br /><div><img src="/images/homepage/pajeon_hp.jpg"/></div>]]></description>
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		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Kimchi Fried Rice</title>
		<link>http://rasamalaysia.com/kimchi-fried-rice/</link>
		<comments>http://rasamalaysia.com/kimchi-fried-rice/#comments</comments>
		<pubDate>Tue, 14 Jun 2011 22:35:34 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8885</guid>
		<description><![CDATA[My husband has a good Korean friend whose mother-in-law runs a restaurant in LA&#8217;s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever. Kimchi fried rice takes practically 15 minutes to prepare and calls for a few basic ingredients: kimchi, overnight steamed rice, and egg.  If you like, you can add meat such as beef, chicken, spam, or bacon, but I like the plain kimchi fried rice. It is delicious as is&#8230; The egg is often cooked sunny side up and placed on top of the rice. For my food photography, I served it separately to let the kimchi fried rice shines through in the photos. (You can check out the complete gallery by clicking on the top picture above.) Many Koreans make Kimchi fried rice whenever they need to use up the kimchi at home. To me, kimchi fried rice is one easy recipe that produces mouthwatering and satisfying result. If you like Korean recipes, you might also like these recipes on Rasa Malaysia: Japchae (Chap Chae) - sweet potato noodles Kalbi (Galbi) &#8211; BBQ beef short ribs Bibimbap &#8211; mixed rice with vegetables (Click Page 2 for the Kimchi Fried Rice Recipe)]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Japchae (Chap Chae)</title>
		<link>http://rasamalaysia.com/japchae-chap-chae-recipe/</link>
		<comments>http://rasamalaysia.com/japchae-chap-chae-recipe/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 06:13:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8697</guid>
		<description><![CDATA[Japchae (also spelled as chap chae) is the first Korean dish I tried. Believe it or not, before I came to the United States, I had never had Korean food. Growing up in Malaysia with all its glorious local cuisines and family&#8217;s home cooking, I seldom tried other cuisines&#8230;plus there weren&#8217;t many international restaurants back then. I first had Japchae when I lived in San Francisco. I fell in love with the springy and slightly chewy texture of the japchae noodle, which is made from sweet potato. Korean food was new to me, the taste—especially the dishes with lots of heat—reminded me of Malaysian cuisine, but it&#8217;s completely different and interesting&#8230; Korean cooking is currently high on my priority list. Even though I enjoy Korean food tremendously, I am a novice but I have been cooking a lot of Korean dishes lately. Please stay tuned as I am going to expand the Korean Recipes category with kimchi fried rice, Korean pancakes, bulgogi, and more. Anyway, here is my japchae (chap chae) recipe, which is easy and takes only 30 minutes to prepare. Enjoy! (Click Page 2 for the Japchae (Chap Chae) Recipe)]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Bean Sprout Beef Rice Bowl</title>
		<link>http://rasamalaysia.com/bean-sprout-beef-rice-bowl/</link>
		<comments>http://rasamalaysia.com/bean-sprout-beef-rice-bowl/#comments</comments>
		<pubDate>Fri, 22 Oct 2010 18:59:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Bean Sprouts]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7664</guid>
		<description><![CDATA[I am done with my confinement but am a little overwhelmed at the moment. Please enjoy this guest post by Beyond Kimchee, a fabulous Korean food blog that I recently discovered. Authored by Hyegyoung (aka Holly), a native of South Korea, Beyond Kimchee is a chronicle of Holly&#8217;s recipes and the food she prepares for her two kids and husband. If you love Korean food, you ought to check it out as the step-by-step picture instructions on her site are absolutely awesome and makes learning Korean food so much more fun and easier! Welcome to Rasa Malaysia, Holly. (Please click on the image above to view the step-by-step cooking guide.) It is so exciting to see more and more people trying Korean recipes in their homes these days. I was blown away to see how many Galbi or Kimchee recipes are on the web when I first thought of having my own Korean food blog about 6 months ago. Some recipes are very excellent and some, well&#8230; I had to raise my eyebrow. I must have been hibernating in the cave all these years while Korean Bulgogi Taco swiped the valley of California, or Kimchee stew had become an addictive to some of those K-pop lovers. Korean food is earthy and somewhat rustic I would say. There&#8217;s no exotic ingredients and you don&#8217;t need special tools or gadgets to create wonderful meals. Your knife and hands are your best friends in the kitchen. The biggest challenge I face every time I organize my recipes into my blog is converting a little bit of this into tablespoons, and a little bit of that into teaspoons. Most Korean home cooks don&#8217;t use measuring cups or spoons. I bet that goes same to other Asian home cooks as well. We just trust our...]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Kalbi (Korean BBQ Beef Short Ribs)</title>
		<link>http://rasamalaysia.com/kalbi-recipe-korean-bbq-beef-short-ribs/</link>
		<comments>http://rasamalaysia.com/kalbi-recipe-korean-bbq-beef-short-ribs/#comments</comments>
		<pubDate>Fri, 19 Mar 2010 23:22:28 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6788</guid>
		<description><![CDATA[Everyone loves Korean BBQ, especially those juicy, tender, and flavorful kalbi or Korean BBQ beef short ribs. Today, Diana of Dianasaur Dishes is sharing her kalbi recipe with us. Diana lived in Korea as a young child, then lived in Hawaii for 15 years during which she traveled all over Asia including Malaysia and Singapore as a volunteer disaster relief worker. (Now that&#8217;s super amazing and impressive!) It&#8217;s no surprise that she has a huge passion for Asian cooking which she shares not only through Dianasaur Dishes, but also by teaching free cooking classes to low income families in her community of Auburn, Washington. I have personally tested her kalbi recipe and it&#8217;s awesome! Please welcome Dianasaur Dishes to Rasa Malaysia. When I lived in Korea as a small child, I loved getting Galbi from the food vendors on the sidewalk.  There was something that felt so right about holding a piece of beef in my little hand and gnawing the meat off of tiny bones.  When I moved to Hawaii, I was delighted that Galbi was still so abundant, only it was called Kalbi Ribs instead.  All the little old Korean ladies at my church loved to bring the tasty ribs to potlucks, and they were at pretty much every holiday gathering I went to. The key to a good marinade for kalbi ribs is a balance of flavors, both sweet and savory.  Traditionally, honey or sugar was used for sweetening the marinade.  But all the Korean women I knew agreed that the best ingredient to use now, is a citrus soda like 7-UP.  They say that not only is it sweet, but it also tenderizes the meat&#8230;(get Diana&#8217;s kalbi/galbi recipe after the jump) I remember watching the wives of vendors in Korea grating Asian pears, and sweetly hinting...]]></description>
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		<slash:comments>31</slash:comments>
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