Korean Barbecue Food
KOREAN-STYLE BBQ BEEF RECIPE BY TASTY
Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams
KOREAN BBQ SAUCE
I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.
Provided by holmes416
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 49.5 g, Fat 1.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 3779.4 mg, Sugar 41.2 g
KOREAN BARBECUE BEEF, MARINADE 1
Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!
Provided by Jenny Kwak
Categories Beef Marinate Kiwi Grill/Barbecue Soy Sauce
Yield Serves 3 to 4
Number Of Ingredients 14
Steps:
- 1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
- 2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
- 3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
- 4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.
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- Well before you want to eat, make the marinade: In a blender, blend the onion, pear, garlic, and ginger with 1/4 cup water, then combine the onion-pear mix with the soy sauce, brown sugar, toasted sesame oil, and black pepper. Marinate your meats for a minimum of 2 hours or overnight: Kalbi short ribs: use 1/3 of the marinade with the Korean cut short ribsBulgogi brisket: use 1/3 of the marinade with your thinly sliced brisket (or sirloin or ribeye)Spicy Bulgogi pork belly: finally, add 1 tbsp gochujang (or more, if you want it spicier) to the remaining marinade and combine with the pork belly.
- Combine the ssamjang ingredients to make the ssamjang. Set aside, covered, in the refrigerator so the flavors can meld.
- Make the green onion slaw: Trim the green onions then cut into 3 inch lengths. Slice each piece longways so you get shredded green onions. Soak in cold water for 5 minutes, drain well, then toss the remaining ingredients. Refrigerate, covered, until ready to use.
- When you are ready to eat, lay out the banchan on small plates, cook your rice, and divide your ssamjang and other seasonings up among the table.
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In Korea, this recipe, known as toejigogi kui, is made with pork belly, but it's equally delicious—and much leaner—when prepared with pork loin. And it's great for a Friday night …
From foodandwine.com
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- In a large glass baking dish, combine the mirin, soy sauce, sesame oil, sesame seeds, garlic, scallions, ginger, chili-garlic paste, black pepper and crushed red pepper. Add the slices of pork loin and turn to coat. Cover and refrigerate the pork for 8 to 24 hours.
- Light a grill. Lightly brush the grate with vegetable oil. Grill the marinated pork over a medium-hot fire until it is golden brown and just cooked through, about 2 minutes per side. Transfer the grilled pork to 1 end of a platter and arrange the lettuce leaves on the other end. Serve the pork with the suggested condiments.
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5/5 (20)Category EntreeCuisine Asian-AmericanCalories 620 per serving
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- In a saucepan over medium heat add sesame oil, onions, garlic and ginger. Allow the aromatics to saute for 1-2 minutes.
KOREAN BARBECUE BEEF RECIPE | SAVORY KOREAN RECIPES
Place the meat in a shallow dish and brush with honey on both sides. Let it stand for 5 minutes. Meanwhile, mix the garlic, sesame seeds, green onion, oil and soy sauce. Pour …
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From cookingnook.com
Cuisine AsianTotal Time 45 minsCategory Main CourseCalories 367 per serving
- Cut the steaks into chunks. Place the meat in a shallow dish and brush with honey on both sides. Let it stand for 5 minutes.
- Meanwhile, mix the garlic, sesame seeds, green onion, oil and soy sauce. Pour over the meat and turn it to coat well. Let stand to marinate for 30 minutes.
- Meanwhile, soak the skewers in a bowl of water for the same 30 minutes. When the meat is marinated, thread the pieces of steak on to the skewers.
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However, when it comes to Korean barbecue, rice is more of a supporting dish. It is the meat that takes the limelight. Beverages: Beer, Soju, Makgeolli, or Wine, served along with Korean Barbecue. Plenty of beverages are needed alongside the main meal. Moreover, Korean food will leave you feeling really thirsty and salivating.
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Korean barbecue refers to the popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to …
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From en.wikipedia.org
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