Korean Style Beef And Kiwi Skewers Food

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

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!

KOREAN KEBABS

Steps:

• Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
• Marinate pork in the refrigerator for 2 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
• Bake in the preheated oven until pork is tender and browned, about 30 minutes.

AWESOME KOREAN STEAK

Steps:

• In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
• Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

KOREAN BBQ BEEF SKEWERS

Steps:

• Heat a grill pan over high heat for 2 minutes and place the beef slices onto the surface for 1 minute per side. Remove immediately and set aside
• Whisk the hoisin, ketchup, barbecue sauce, nam pla, soy sauce, ginger, vegetable oil, scallions and cilantro together in a large bowl. Add the grilled beef and refrigerate at least 1 hour to let the flavors blend.
• Remove from the refrigerator and thread one piece of beef onto a 6" bamboo skewer. Repeat with the remaining beef, set onto a decorative platter and garnish with chopped cilantro.

KOREAN-STYLE BEEF AND KIWI SKEWERS

Steps:

• Marinade: In a glass dish, mash the kiwi with a fork. Add the remaining ingredients and stir to combine. Set aside.
• Preheat the grill, setting the burners to high. Oil the grate.
• Skewers: Thread the meat onto the skewers. Place the skewers in the marinade and coat well. Marinate for 10 minutes, maximum (see note).
• In a bowl, combine the diced kiwi with the olive oil. Season with salt and pepper. Set aside.
• Grill the skewers for about 2 minutes per side or to the desired doneness. Season with salt and pepper. Serve with steamed rice and the diced kiwi.
• Tips: The kiwi, as the pineapple and papaya, contain enzymes that tenderizes the meat and makes it mushy if it is in contact with it for too long.

KOREAN-STYLE BEEF AND PASTA

Steps:

• Freeze beef until partially firm, cut into very thin slices. Combine soy sauce, rice wine vinegar, and sugar in a small non-metallic bowl. Add beef slices, toss to coat evenly. Cover and refrigerate 8 hours or overnight.
• Drain beef, discard marinade. Grill beef over medium-hot coals for 2-3 minutes or until desired doneness (can be cooked in a stove-top grill pan or a wok).
• Meanwhile, prepare Korean dressing. Place sesame seeds in a small nonstick skillet. Cook and stir over medium heat until lightly browned and toasted, about 5 minutes. Cool completely. Crush sesame seeds, using mortar and pestle or wooden spoon; transfer to a small bowl. Add orange juice, rice wine vinegar, soy sauce, sesame oil, ginger, sugar, garlic and red pepper flakes. Blend well.
• Cook noodles in boiling water 1-2 minutes or until tender; drain and rinse under cold water. Arrange noodles on platter.
• Combine cabbage, bell peppers, radishes, carrot, green onions and beef in a medium bowl. Add Korean dressing; toss to coat evenly. Serve over noodles.