Korean Barbecue Sauce Food

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

Steps:

• Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
• Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

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 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!)

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 CHICKEN

Steps:

• Combine the sauce ingredients in a small bowl: soy sauce, ketchup, cumin, garlic powder, paprika, ginger powder, rice vinegar, honey, brown sugar and sriracha. Whisk to mix together.
• Combine the chicken broth and cornstarch; whisk to fully combine and dissolve the cornstarch.
• Heat the oil in a large skillet (preferably non-stick) over medium heat. Add the chicken and cook 4 minutes, until white on the outside. The chicken should not be fully cooked at this point.TIP: allow the chicken to sit for about 20 seconds before stirring to cook on another side (vs stirring constantly).
• Add the sauce to the skillet. Stir to coat the chicken. Cook for 3 minutes.
• Pour the broth and cornstarch mixture over the chicken. Continue cooking for 4-6 minutes or until the chicken is cooked thoroughly and the sauce has thickened.
• Serve over rice with a sprinkle of sesame seeds and sliced scallions!

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.

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 BARBECUE SAUCE

Steps:

• Stir or blend all ingredients until thoroughly mixed.
• Can be served over brown rice or used as a marinade.

KOREAN BBQ SAUCE RECIPE

Steps:

• Puree all of the ingredients together in a blender or food processor until smooth.
• Transfer the bbq sauce mixture to a small pot. Bring to a boil, then reduce heat and simmer for 5-10 minutes to allow the flavors to develop.
• Use immediately, or transfer to a sealable container and refrigerate until ready to use.
• Marinate your chosen meat (strips of steak, chicken, pork) in half of the Korean bbq sauce for at least 30 minutes, or overnight for more flavor development.
• Grill or sauté the strips of steak or meat over medium-high heat 5-6 minutes, stirring or flipping often, until done to your liking.
• Serve with extra Korean bbq sauce as desired.

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.

GOCHUJANG KOREAN BBQ SAUCE

Steps:

• Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use.
• Add sauce to grilled meats such as Smoked Baby Back Ribs. Add the sauce at the end since any sauce with sugar will burn on the grill or in the oven.