Bryannas Korean Bbq Sauce Food

KOREAN BBQ SAUCE

Steps:

• In a large pot, combine the soy sauce, light brown sugar, 1 cup (240 ml) water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pear, black pepper and chili powder or crushed red pepper flakes. Stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.
• In a small measuring cup or bowl, use a fork or small whisk to combine the canning starch with the remaining 1/4 cup (60 ml) water until the starch is evenly dispersed.
• Stir the sauce vigorously while you slowly pour in the water mixture in a steady stream. Return the sauce to a boil and boil until thickened, about 1 minute.
• Ladle the sauce into sterilized pint or 24-ounce (475-ml) jars, leaving 1/2 inch (13 mm) headspace at the top of each jar. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately, whether it's turning a ring to fingertip tightness or fixing clamps in place.
• Use canning tongs to transfer the jars to a canner or large pot full of boiling water that covers the jars by 2 inches (5 cm). Put the lid of the canner in place, return the water to a boil, and process for 15 minutes. Carefully transfer the jars to a towel-lined counter or wire cooling rack and let them to cool completely, preferably overnight. Make sure you do not press on the tops and create an artificial seal.You'll hear the sound of can tops popping shortly-a sign that a secure seal has been made. Once the jars are cool, remove the rings and check the seal by lifting the jar by holding only the lid. If it stays intact, you have successfully canned your food. If the seal is loose or broken, you may reprocess in the water bath within 24 hours. Alternatively, you can refrigerate the jar immediately and use within 3 weeks.
• Wipe the jars clean and label. Store the jars in a cool, dark place for up to 1 year. Once opened, the Korean BBQ sauce will be good for up to 3 weeks when stored in the refrigerator. To use, brush the sauce onto beef, poultry, or pork while grilling as a glaze (be careful as the sugars in the sauce can lead to scorching if the temperatures are too high) or use the sauce for dipping.

KOREAN BBQ SAUCE

Steps:

• Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
• Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

BULGOGI (KOREAN BBQ)

Steps:

• In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
• Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

KOREAN BBQ CHICKEN

Steps:

• In a large bowl, mixing all the ingredients of the Marinade together.
• Add the chicken to Marinade, make sure to stir coat the chicken evenly. Cover and refrigerate for 2 hours.
• Fire up the grill, brush a bit of oil on the surface. Grill the chicken until they turn golden brown and charred on both sides. Removed from grill cut crosswise into 1 1/2-inch thick strips. Serve immediately with the Alongside.

KOREAN BBQ CHICKEN

Steps:

• Preheat the oven to 375 F °.
• Make the sauce: Mix the soy sauce, sriracha, garlic, ginger, honey, sesame oil, olive oil, and rice wine vinegar in a bowl and set aside.
• Bake the chicken: Place the chicken in a large baking dish and pour the sauce over each piece. Flip the pieces to ensure they're fully covered in sauce. Bake for 20 minutes, brush or baste the chicken with the sauce from the pan, then bake for another 15 to 20 minutes or until the thickest piece registers 165F degrees in the middle.
• Garnish: Sprinkle the chicken generously with sesame seeds and chopped cilantro. Let the chicken rest for 5 minutes before serving.

THREE ULTIMATE KOREAN BBQ DIPPING SAUCES

Steps:

• Mix the above ingredients in a bowl together. Distribute out to individual dip serving plates as needed.
• Add the above ingredients in a serving plate directly. If you need to serve for more people, make them individually in a separate dip serving plate. (This is how my mum used to do it at her restaurant. You don't mix a big batch in a bowl.)
• Mix the first four ingredients from above in a bowl. Stir until the sugar dissolves.
• Distribute the sauce using a spoon (1 Tbsp measuring spoon works well) to an individual dip serving plate as needed.
• Add the sliced onion in the sauce and wasabi paste on the side of the plate.

KOREAN BBQ SAUCE

Steps:

• Place all the ingredients in a blender and process until smooth.
• Pour sauce into a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce to simmer. Simmer about 5 minutes.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

KOREAN BARBECUE DIPPING SAUCES

Steps:

• Mix the doenjang and gochujang together. Serve!
• First add the salt and pepper into a small serving bowl. Add the sesame oil into the bowl. Serve!
• Put wasabi in bowl. Serve! (add soy sauce if would like!)

KOREAN BBQ SAUCE

Steps:

• Whisk all ingredients together in a small saucepan (off the heat!) until smooth and no more lumps of cornstarch are visible.
• Bring to a boil, whisking constantly. Then lower the heat to a simmer and cook, stirring, until the sauce has thickened to your liking.
• If the sauce is too thick, add a little more stock. If the sauce is too thin whisk a little cornstarch into cold stock or water, then whisk this into the sauce and simmer until thickened enough. Do NOT add dry cornstarch directly into the hot sauce!
• Pour into a clean jar while hot and allow to cool before closing with a tight-fitting lid and storing in the fridge.

BRYANNA'S KOREAN BBQ SAUCE

Steps:

• Mix all ingredients in a blender, or add scallions after blending for more color and texture.
• The sauce can be used right away as a marinade for TVP or tofu, or can be simmered over low heat in a small saucepan until it thickens and used later for stirfries or marinades.
• It will keep at least a week.
• I have had great success simmering this sauce in partially rehydrated TVP chunks (I had to add more water to the sauce while simmering) and tofu.
• Once the sauce coats and absorbs into whatever protein source you choose to use, you can lay the chunks out on a cookie sheet and broil them until slightly charred, or about 5-10 minutes.
• Enjoy!