Korean Grilled Heart Kebabsyomtong Kui Food

KOREAN GRILLED HEART KEBABS(YOMT'ONG KUI)

Korean Grilled Heart Kebabs(Yomt'ong Kui) image

Make and share this Korean Grilled Heart Kebabs(Yomt'ong Kui) recipe from Food.com.

Provided by strangelittlebeast

Categories Beef Organ Meats

Time 30m

Yield 30 kebabs, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 beef heart, about 1 1/2 pounds
3 tablespoons soy sauce
1/2 cup rice wine (ch'onju or chinese rice wine)
1 Asian pears, grated or 4 tablespoons fresh lemon juice
4 green onions, green and white part, finely minced
4 garlic cloves, crushed and minced
6 walnut halves, finely chopped
3 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
black pepper, to taste

Steps:

Clean and trim the heart of the outer membrane and any excess fat(this is very easy as there is very little actual fat inside the heart,most of it will be outside the muscle tissue).
Using a sharp knife ,cut the meat into strips about 1/2-1 '' wide and almost paper thin.
Mix all marinade ingredients,mix with the meat,massaging everything together and marinade overnight.Start a fire about 30 minutes before cooking time-charcoal is best but your preference.
thread the meat strips onto skewers ,passing the skewers through the meat several times lengthwise.
Grill about 4 minutes per side or until done to your liking.

Nutrition Facts : Calories 117.2, Fat 4.8, SaturatedFat 0.6, Sodium 505.4, Carbohydrate 12.2, Fiber 1.6, Sugar 8.2, Protein 2.2

KOREAN FIRE PORK- TOEJI KOGI KUI

Korean Fire Pork- Toeji Kogi Kui image

From "A Korean Mother's Cooking Notes". This is THE best Korean Pork recipe that I have ever had. Extremely authentic. My sister's Korean MIL, makes it for all her church functions because everyone raves about it.

Provided by graciethebaker

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pork roast or 1 lb pork butt, not too lean
2 tablespoons soy sauce
2 tablespoons red pepper paste, kochu jang
2 tablespoons wine or 2 tablespoons sherry wine
3 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon black pepper

Steps:

It is easiest if you get thinly sliced pork roast in a Korean market. If you get the whole roast, freeze slightly and slice thinly, about 1/8-1/4 inch thin, score meat lightly. Set aside into mixing bowl.
Mix rest of ingredients together and pour into bowl with the meat. Using hands knead the meat making sure that the marinade covers each piece completely.
Set meat aside into refrigerator to marinate for at least 1/2 hour.
You can grill or broil the meat. I would lay some foil down first and poke holes into the foil. Or you can fry it in a hot pan coated with a little oil.
Cook meat until lightly browned.
Serve with plenty of steamed rice and your choice of Asian vegetables.

Nutrition Facts : Calories 259.7, Fat 10.8, SaturatedFat 2.7, Cholesterol 71.4, Sodium 579.1, Carbohydrate 11.7, Fiber 0.7, Sugar 9.7, Protein 26.7

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