BULGOGI (KOREAN BBQ)
This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.
Provided by WUCHONG KELLER
Categories World Cuisine Recipes Asian Korean
Time 1h35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 439 calories, Carbohydrate 24.3 g, Cholesterol 100.6 mg, Fat 17.5 g, Fiber 1.8 g, Protein 44.2 g, SaturatedFat 5.8 g, Sodium 3820.3 mg, Sugar 16.4 g
KOREAN BBQ SHORT RIBS
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- For the pineapple soy-glazed short ribs: Combine the pineapple juice, lemon-lime soda, mushroom soy sauce, rice wine vinegar, lemon juice, brown sugar, honey, garlic, sesame oil and sriracha in a medium mixing bowl. Add the ribs and marinate for 20 minutes at room temperature.
- Heat a grill pan over high heat. Strain the short ribs, reserving the marinade. Cook the ribs on the grill pan until dark caramelized grill marks appear, about 1 1/2 minutes on each side. Cut the ribs in between each bone to create square pieces.
- Strain the reserved marinade through a fine mesh strainer and cook in a saute pan over high heat until reduced by half, about 6 minutes. Set aside for serving.
- For the fried rice: Add the jasmine rice and 3 cups of water to a medium saucepot. Bring to a boil, cover, reduce the heat to medium low and let simmer until cooked, about 15 minutes.
- Heat a saute pan over high heat. Add the sesame oil, carrots and onions and cook until caramelized and dark brown. Add the garlic and cook until dark brown. Add the soy sauce and cook, scraping up the bits from the bottom of the pan, until the soy sauce is reduced by half. Add the kimchi and eggs and cook, stirring occasionally, until the eggs are scrambled and fluffy. Add the scallions and peas.
- For the kimchi slaw: Combine the red cabbage, green cabbage, kimchi, rice wine vinegar, honey, mayonnaise and black sesame seeds in a medium bowl, using your hands to mix the ingredients until evenly distributed. Leave the mix out until ready to plate. Strain out excess liquid before serving.
- To serve, spoon the fried rice on each plate in a 4-by-1-by-1/2-inch line. Layer 4 to 5 short ribs on top of the fried rice in a cascading fashion. Top the meat with the strained slaw. Finish with a drizzle of reduced marinade and sprinkle with some sesame seeds and scallions.
KOREAN BBQ CHICKEN
This easy Korean BBQ Chicken is bright, flavorful, and has a kick of spice. Paired with an irresistibly delicious sauce that can be doubled as a marinade, this recipe is sure to become a staple at your dinner table.
Provided by Joanna Cismaru
Categories Dinner
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 2 drumsticks, Calories 313 kcal, Carbohydrate 11 g, Protein 27 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 140 mg, Sodium 468 mg, Fiber 1 g, Sugar 9 g
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h28m
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
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
This Korean bbq sauce is easy and authentic, and if you're into canning, you can make a big batch and enjoy it all year long.
Provided by Rebecca Lindamood
Categories Condiments
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving, Calories 418 kcal, Carbohydrate 94 g, Protein 8 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 2783 mg, Fiber 2 g, Sugar 81 g, UnsaturatedFat 0.3 g
KOREAN BBQ SAUCE
Korean BBQ Sauce, easy homemade sauce that's great on beef, chicken, tacos, wings, ribs, and more!
Provided by Lisa Huff
Categories Condiment
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 45 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 586 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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
This homemade Korean BBQ Sauce is quick and easy to make and tastes amazing!
Provided by Nora from Savory Nothings
Categories Sauce
Number Of Ingredients 9
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.
Nutrition Facts : Calories 17.81 kcal, Carbohydrate 2.62 g, Protein 0.41 g, Fat 0.73 g, SaturatedFat 0.11 g, Sodium 92.16 mg, Fiber 0.08 g, Sugar 1.51 g, ServingSize 1 serving
KOREAN BBQ SAUCE RECIPE
This Korean BBQ sauce recipe is a combination of tangy, spicy and sweet, perfect as a marinade and finisher for any grilled meats and essential for Korean BBQ. So easy to make!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 11
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.
Nutrition Facts : Calories 132 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 1108 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 6 g, 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
GOCHUJANG KOREAN BBQ SAUCE
This Sticky, sweet and mildly spicy Korean Gochujang BBQ Sauce recipe will be your new go-to favorite BBQ Sauce recipe.
Provided by Robyn
Categories BBQ Sauce
Time 20m
Number Of Ingredients 10
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.
More about "korean bbq sauce food"
KOREAN BARBECUE SAUCE {A.K.A. THE SAUCE} - BAREFEET IN THE ...
From barefeetinthekitchen.com
5/5 (3)Estimated Reading Time 6 minsServings 2
- Combine the soy sauce, light brown sugar, 1 cup water, soju, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pear, black pepper, and chili powder in a large stainless pot. Stir while bringing to a boil. Boil for 5 minutes, stirring frequently.
- In a small measuring cup or bowl, whisk together the canning starch with the water. While stirring the barbecue sauce vigorously, slowly pour the starch mixture into the sauce. Return the barbecue sauce to a boil and boil for 1 minute or until thickened. (If you intend to can this sauce, proceed to the next paragraph now.) Pour the sauce into jars and store in the refrigerator for up to three weeks. Enjoy!
- OPTIONAL CANNING DIRECTIONS: Ladle the hot barbecue sauce into sterilized pint or 24 ounce jars, leaving ½-inch of headspace at the top of the jar. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Position new, two-piece lids on the jars and tighten to fingertip tightness.
- Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. 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 allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean, and labeling.
KOREAN BBQ SAUCE RECIPE - BOWL ME OVER
From bowl-me-over.com
5/5 (12)Total Time 50 minsCategory Lunch or DinnerCalories 624 per serving
- Put the chicken breast into a ziplock bag. Add half the sauce, mix and massage the sauce into the chicken. Reserve remaining sauce.
KOREAN BBQ SAUCE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (46)Category DinnerServings 2Total Time 20 mins
- In a saucepan combine the soy sauce, 1/4 cup of water, brown sugar, mirin, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 5-7 minutes
- In a small bowl, combine the 3 tablespoons of water and cornstarch until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6-8 minutes.
- Let the sauce cool completely before pouring into a clean jar. The sauce is ready if you would like to use it immediately as well. Store remaining sauce in an airtight container for up to two weeks.
KOREAN BBQ SAUCE : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
Cuisine AsianCategory CondimentServings 2.5Total Time 40 mins
10 BEST KOREAN BBQ SAUCE RECIPES | YUMMLY
From yummly.com
KOREAN BBQ RECIPES BY MAANGCHI
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10 BEST KOREAN SPICY SAUCE RECIPES - YUMMLY
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8 KOREAN BARBECUE RECIPES TO MAKE AT HOME | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
- Korean Sizzling Beef. This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that’s marinated in soy sauce, sugar, sesame oil and garlic, then grilled.
- Sweet-and-Salty Korean Barbecued Short Ribs. Chef Roi Choi is a connoisseur of Korean barbecue. He loves these thinly sliced short ribs, known as kalbi in Korea, which are marinated overnight in a garlic, soy and sugar mixture, then quickly grilled.
- Korean Barbecued Pork. 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.
- Chicken Thighs Marinated with Homemade Ssam Paste. Salty-sweet, sticky and delectably charred, these chicken thighs get their intense flavor from miso, chile powder, fish sauce, sesame oil and ginger.
- Kalbi Ribs and Grilled Corn with Kalbi Butter. Chef Stephanie Izard’s Korean beef kalbi ribs are a summer mainstay.
- Korean Barbecue Portobellos. The longer these meaty mushrooms marinade, the better.
- Korean Barbecued Short Ribs with Sesame Salt. We especially love this recipe because the ribs are cut across the bone and cook for only 10 minutes. They taste just like juicy seared steak, but they’re more fun to eat.
- Korean-Style Chicken Wraps. This dish is great for people trying to cut down on carbohydrates, because the meat is wrapped in lettuce instead of served on bread or in a tortilla.
KOREAN BBQ SAUCE (VEGAN & REFINED SUGAR FREE) - OKONOMI ...
From okonomikitchen.com
5/5 (2)Category CondimentsCuisine KoreanTotal Time 15 mins
- Once it begins to boil, reduce the temperature down to medium low and add in the corn starch slurry. Whisk quickly until it thickens.
- Remove from heat and allow the sauce to cool. Transfer into an airtight jar and store in the fridge for up to 10 days.
SWEET-AND-SPICY SPARERIBS WITH KOREAN BARBECUE SAUCE ...
From foodandwine.com
5/5 (2)Category PorkServings 10Total Time 2 hrs 30 mins
- Preheat the oven to 325°. In a medium bowl, whisk together all of the ingredients except the ribs and salt. Layer 2 long sheets of heavy-duty foil on a work surface and set 1 rack of ribs in the center, meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil. Repeat with the remaining 2 racks of ribs. Transfer the foil packets to 2 large rimmed baking sheets and bake the ribs until tender, about 2 hours.
- Light a grill. Season the ribs with salt and grill over high heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes. Cut into individual ribs if desired. Transfer to a platter and serve.
KOREAN BARBECUE SAUCE RECIPE - MUST LOVE HOME
From mustlovehome.com
4.1/5 (48)Total Time 15 minsCategory SauceCalories 40 per serving
- Stir brown sugar, Tamari, rice wine vinegar, Gochujang paste, sesame oil, ginger, garlic, honey and black pepper together in a saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour the cornstarch slurry into the boiling Tamari mixture. Continue to stir the sauce.
28 KOREAN BARBECUE RECIPES - BON APPéTIT
From bonappetit.com
Author Carla Lalli MusicPublished 2014-07-05
- The Protein: Grilled Sliced Brisket. The centerpiece of any Korean barbecue is the meat. Whether you marinate or not, the first rule to getting it right remains the same: Embrace the fast and furious.
- The Protein: Soy and Sesame Short Ribs. The Korean grill favors thin pieces of meat cooked quickly over high heat, so the proteins don’t dry out. This method works just as well for rib eye as it does for short ribs.
- The Protein: Kalbi. “Jeolgi-jeolgi” (literally, “chewy-chewy”) is a prized texture in Korean barbecue. As it turns out, using your teeth to tear into a piece of meat feels really good.
- The Protein: Bulgogi. For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
- The Protein: Gochujang Pork Shoulder Steaks. Korean barbecue doesn't have to be steak; Seattle chef Rachel Yang recommends grilling pork shoulder. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
- The Protein: Korean Fried Chicken Wings. These fried chicken wings—from Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, Kentucky—may not technically be barbecue, but they're goooood.
- The Protein: Korean Braised Short Ribs. Like any good braise, this one only gets better with time. View Story.
- The Protein: Barbecue Ribs with Gochujang Sauce. This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.
- The Protein: Grilled Sesame Squid. For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.
- The Banchan (a.k.a. Sides): Pickled Carrots with Tarragon. The Korean table is almost as much about the accompaniments as it is the meat—that’s the purpose of the banchan, all those crunchy and acidic side dishes that balance your fatty, smoky proteins.
THE ULTIMATE GUIDE TO KOREAN BBQ AT HOME · I AM A FOOD …
From iamafoodblog.com
4.8/5 (23)Total Time 2 hrs 30 minsCategory Main CourseCalories 1169 per serving
- 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.
KOREAN BBQ SAUCE RECIPE - PERFECT FOR SLATHERING ON ...
From bunsinmyoven.com
Reviews 14Total Time 30 minsCategory Main CourseCalories 203 per serving
- Add the soy sauce, brown sugar, garlic, vinegar, chili paste, ginger, and sesame oil to a small sauce pan over medium heat and stir well.
KOREAN PORK BARBECUE RECIPE - COOK LIKE A CHEF - CHEF DENNIS
From askchefdennis.com
5/5 (20)Category EntreeCuisine Asian-AmericanCalories 620 per serving
- In a saucepan over medium heat add sesame oil, onions, garlic and ginger. Allow the aromatics to saute for 1-2 minutes.
KOREAN BBQ SAUCE - THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
3.2/5 (18)Total Time 15 minsCategory Side DishCalories 75 per serving
- Bring all the ingredients (except for the water and cornstarch) to a boil over medium heat in a small sauce pan.
- In a small bowl, make a cornstarch slurry by mixing the cornstarch and water together until the cornstarch dissolves.
- Add the cornstarch to pot and whiskey over medium-low for 5-10 minutes and it's rich and thick.
11 TRADITIONAL AND CLASSIC KOREAN RECIPES
From thespruceeats.com
- Classic Korean Bibimbap. Korean bibimbap looks gorgeous on the plate. It is also one easily tweaked for more or less spice for different palates. This recipe uses six vegetables, but you can use whatever you have in your refrigerator or garden.
- Dongchimi (Korean White Radish) This is a white water summer kimchi, one that is vinegary rather than spicy. It's simple to make with a few days of brining, and it will keep for a long time in the refrigerator.
- Bulgogi (Korean Beef Barbecue) Bulgogi is probably the most popular Korean dish, with thinly sliced meat that has a smoky-sweet flavor. You can enjoy it broiled, grilled, or stir-fried.
- Mandoo (Korean Dumplings) Mandoo (or mandu) is a symbol of good luck when prepared as part of Korean Lunar New Year festivities. These Korean dumplings can be added to a beef broth or anchovy broth for a dish called mandu-guk and served with tteok manu guk, a traditional cylindrical rice cake.
- Chap Chae (Stir-Fried Korean Noodles) Chap chae (also spelled jap chae) is one of the most popular noodle dishes in Korea. The glass noodles are made from mung bean or sweet potatoes, and they become translucent when cooked.
- Bossam (Korean Pork Belly) Bossam are deeply savory Korean pork belly lettuce wraps that walk a fine line between a light meal and an indulgent feast. Serve them family-style so diners can assemble their own wraps according to their tastes.
- Sam Gae Tang (Korean Stuffed Chicken Soup With Ginseng) Korean stuffed chicken soup is easy to make and follows the seeming universal culinary rule of thumb that it's consumed as a restorative when you are sick.
- Kimchi Jjigae (Spicy Kimchi Stew) This spicy kimchi stew recipe (also sometimes spelled kimchichigae) is a great use for leftover or older kimchi. In fact, the older the kimchi, the better it is in this stew, as it adds rich flavor.
- Seollangtang (Korean Ox Bone Soup) Ox bone soup is an easy recipe, but it's one that you will simmer all day. Simmering the leg bones for several hours results in a milky-white, rich and meaty soup with garlic, ginger, and noodles.
- Galbi Tang (Short Rib Soup) This rich but delicate short rib soup most likely originated more than 800 years ago, during the waning days of the Goryeo Dynasty.
10 EASY KOREAN BBQ RECIPES TO TRY THIS SUMMER
From koreanbapsang.com
- LA Galbi (Grilled Beef Short Ribs) Beef short ribs are one of the most popular barbecue dishes in Korean homes, especially for special occasions and gatherings.
- Bulgogi. Bulgogi is very easy to make at home with a few basic ingredients, and the thinly sliced beef doesn’t take long to marinate. This bulgogi recipe shows you everything you need to know about how to make the best bulgogi!
- Jeyuk Bokkeum (Spicy Pork BBQ) Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger! A perfect dish for spicy food lovers!
- Korean-style Pork Ribs. Tender, moist and flavorful Korean BBQ pork ribs! Choose from two different marinades – sweet and savory or spicy.
- Dak Bulgogi (Chicken Bulgogi) If you like sweet and savory bulgogi flavor but don’t like red meat, this one’s for you! For outdoor grilling, cut the chicken into large pieces and marinate longer.
- Samgyupsal Gui (Grilled Pork Belly) Samgyupsal gui, which is grilled fresh pork belly, is highly popular in Korea. It’s easy to prepare because you don’t need to marinate the meat.
- Maekjeok (Doenjang Marinated Pork) This doenjang (Korean fermented soybean paste) marinated pork is another great option for your Korean BBQ. The salty, savory doenjang brings umami depth of flavor to the pork without overpowering it.
- Spicy Grilled Chicken. This spicy grilled Korean chicken is so flavorful, and it’ll become your favorite for summer grilling if you like spicy food.
- Gochujang saewu gui (Spicy Shrimp) Easy spicy grilled shrimp flavored with a deeply savory gochujang sauce! The marinade is so easy to prepare, and the shrimp cook up very quickly.
- Salmon Bulgogi. Change up your salmon preparation, and make this bulgogi flavored salmon! The marinade is easy to whip up, and the fish cooks very quickly!
KOREAN BBQ CHICKEN WINGS (TONG DAK) RECIPE
From thespruceeats.com
4.4/5 (98)Total Time 4 hrs 30 minsCategory Appetizer, Lunch, SnackCalories 872 per serving
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From kevinsnaturalfoods.com
Cholesterol 0mg 0%Sodium 340mg 15%Saturated Fat 0g 0%Total Fat 2g 3%
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Estimated Reading Time 6 mins
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4.4/5 (27)Total Time 15 minsCategory Homemade Ingredients & CondimentsCalories 62 per serving
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