THREE ULTIMATE KOREAN BBQ DIPPING SAUCES
How to make Korean BBQ Dipping Sauce in three different ways
Provided by Sue | My Korean Kitchen
Categories Side dishes
Time 6m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 87 kcal, ServingSize 1 serving
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 BBQ BRISKET SAUCE
Make and share this Korean BBQ Brisket Sauce recipe from Food.com.
Provided by CooksWithScissors
Categories Asian
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bottle. Shake till combined. Store in the fridge. Will keep for several weeks.
- When serving, heat sauce gently if being used for dipping. Can also be added to pan while brisket cooks (towards the end of cooking) and tossed with meat.
Nutrition Facts : Calories 213.6, Fat 3.7, SaturatedFat 0.5, Sodium 7.9, Carbohydrate 46, Fiber 0.7, Sugar 40.4, Protein 1.3
MY KOREAN DIPPING SAUCE
This is my own version of dipping sauce. The best version is my mom's, but since she never measures and is too swift in the kitchen to get down the exact proportions (she always gives me amounts like it should be THIS much in your palm) what am I supposed to do with that kind of measuring system? This is the next best thing and second best is just as good, right? ;-)
Provided by taylortwo
Categories Sauces
Time 15m
Yield 1 batch of sauce
Number Of Ingredients 9
Steps:
- Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
- This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
- This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).
INSTANT-POT KOREAN CHILE-BRAISED BRISKET AND KIMCHI COLESLAW
Check out this tender beef brisket recipe, made spicy with gochujang, gochugaru chile flakes, sesame oil, garlic, and lots of fresh ginger.
Provided by Melissa Clark
Categories Brisket Super Bowl Instant Pot Slow Cooker Pressure Cooker Meat Beef
Yield 8 servings
Number Of Ingredients 24
Steps:
- To pressure cook it:
- Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.
- Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.
- If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.
- Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
- To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.
- Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.
- Slow Cooker Variation:
- Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.
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