GRILLED SALMON WITH CHINESE BARBEQUE SAUCE
Steps:
- Heat a medium size saucepan, over medium heat.
- Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
- Preheat grill to medium-high heat.
- Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.
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-GLAZED SALMON
This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook.
Provided by Gina
Categories Dinner
Time 10m
Number Of Ingredients 11
Steps:
- Combine glaze ingredients together in a small bowl.
- Preheat the broiler on high and position the rack 4 to 5 inches from the heat. Line the broiler pan with foil and spray lightly with oil.
- Put the salmon on the prepared sheet and season with salt. Broil 2 minutes.
- Brush the salmon with glaze and broil until desired doneness, 3 to 5 minutes depending on the thickness. Transfer to a platter and top with sesame seeds and scallions. Serve with rice if desired.
Nutrition Facts : ServingSize 1 fillet, Calories 197 kcal, Carbohydrate 7 g, Protein 23 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 269 mg, Sugar 5 g
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
BARBECUED SALMON
My husband and I got this recipe from a chef in 1982...and we've never served salmon any other way since then! Everyone loves the mild-tasting marinade, and out here in Washington friends are always asking me for the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil and Worcestershire sauce. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes. , Drain and discard marinade. Sprinkle salmon with seasoned salt and thyme. Let stand for 15 minutes. , Add wood chips to grill according to manufacturer's directions if desired. Place salmon skin side down on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork.
Nutrition Facts :
KOREAN-STYLE BARBECUE SALMON
This easy grilled salmon gets its spicy-sweet flavor from a quick marinade that doubles as a basting sauce. Crisp-tender cabbage and rice complete the experience.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
- Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
- Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
- Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice.
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- Whisk together the Gochujang, honey, tamari and sesame oil. Pour the marinade over the salmon, and let sit for at least 30 minutes.
- Light a grill or preheat the broiler. Grill or broil for 15 mins, flipping the salmon halfway through the cooking time. Sprinkle with some toasted sesame seeds and chopped scallions. Serve over rice, noodles, or pasta.
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- If using wooden skewers, soak them in water for about 30 minutes. This is needed to prevent them from burning.
- Heat a nonstick grill pan (or pan) over medium, lightly grease with cooking spray and add the salmon.
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From koreanbapsang.com
4.4/5 (89)Estimated Reading Time 3 minsServings 2
- Pull the bones from the salmon if there are any. Cut the salmon fillet into about 3/4 to 1-inch thick pieces.
- In a medium size bowl, mix the marinade ingredients until the sugar and honey have dissolved. Coat the salmon pieces with the marinade. Marinate for 20 to 30 minutes (longer if you have time).
- Cook the salmon with one of these methods: (The time will vary depending on the thickness of salmon.)Broiling: Set the oven rack 6 inches below the heating element. Preheat the broiler. Place the salmon in a broiling pan lined with parchment paper or aluminum foil. Broil about 3 to 4 minutes until the salmon is cooked and slightly charred. Watch closely as not to overcook. Baking: Preheat the oven to 450°F. Place the salmon in a baking pan lined with parchment paper or aluminum foil. Bake for 4 to 5 minutes. Pan-frying: In a preheated, lightly oiled non-stick skillet, cook for a minute or two on each side.
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- Combine the ingredients for the marinade in a glass baking dish. Add the salmon fillets and turn around several times to completely coat with the marinade. Cover with plastic wrap and marinate in the fridge for at least 1 hour.
- Preheat the oven to 350 degree F. Line a baking pan with foil and then spray with cooking spray.
- Remove the salmon fillets from the marinade and place onto the prepared baking pan. Bake the salmon for 15 to 20 minutes or until salmon flakes easily with a fork. Baking time may vary depending on the thickness of the salmon.
KOREAN SALMON RICE BOWLS | SIMPLY GLUTEN FREE
From simplygluten-free.com
5/5 (3)Total Time 50 minsCategory Main CourseCalories 541 per serving
- Put the Korean BBQ sauce and salmon in a food storage bag, flip several times to coat and let sit at room temperature for 15 minutes. Preheat oven to 450 degrees. Line a baking sheet with foil or a silicone baking mat.
- Combine the vinegar, sugar, salt, and pepper in a small bowl, add the cucumbers and stir. Let sit at room temperature until serving, stirring occasionally.
- Remove the salmon from the marinade, place on the prepared baking sheet and cook for 4-6 minutes per inch of salmon.
- Divide the rice among 2 bowls, top with the salmon, sprinkle the sesame seeds over the salmon. Make groupings of the cucumbers, radishes, green onions, red onion, carrots, jalapenos, and cilantro on top of the rice and serve.
KOREAN BBQ SALMON STIR-FRY - STRENGTH AND SUNSHINE
From strengthandsunshine.com
Reviews 84Servings 1Cuisine AsianCategory Main
- In a non-stick saute pan, add the heated rice, chopped veggies, salmon pouch, and additional spices.
- Mix and heat the stir-fry over medium-high heat for about 4-5 minutes until the veggies a just getting tender.
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5/5 (1)Estimated Reading Time 7 mins
- Add the protein of your choice to a large bowl. In a small bowl, whisk the Korean BBQ marinade mix with the sesame oil and soy sauce. Pour over the protein of your choice and add the onions and panko bread crumbs if using. Gently mix into the meat but don't over work it. Form four 1/4 pound patties or three 1/3 pound patties. Make an indent in the middle of each patty so they cook flat. Place on a platter and wrap in plastic wrap and refrigerate for 30 minutes or overnight.
- To make the Spicy Asian Slaw, add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochuchang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.
- When ready to grill, prepare an outdoor or indoor grill and lightly oil the clean grill grates. Cook the burgers undisturbed until browning at the edges and flip once. Cook until cooked through or internal temperatures read 145°F for fish, 155°F for ground meat, and 165°F for poultry. Toast the buns on the grill. Spread each side of the bun with aioli or mayonnaise and top with the burger. Add the Asian Slaw and Asian Cucumbers if desired, and top with more sesame seeds.
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.
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