Korean Style Spicy Beef Food

KOREAN STYLE SPICY BEEF

Steps:

• In a bowl combine all sauce ingredients together then set it aside.
• In a plate place your beef then lightly season it with freshly ground black pepper and salt. Sprinkle cornstarch and toss beef to coat.
• Place wok in a stove top, heat oil in high heat. Once oil is smoking add the beef (do not overcrowd, do it in batches), stir fry until beef is brown on all sides. In very high heat this might take 2 minutes or less per batch. Set aside the beef.
• Using the same wok add oil if needed then sauté garlic and ginger.
• Add the beef back together with the spring onions, stir fry to combine then pour the prepared sauce. Bring to a boil and simmer in high heat until sauce becomes thick in texture. Cook for 3-4 minutes then turn heat off.
• Place beef in serving bowl then garnish with toasted sesame seeds.

KOREAN SPICY BEEF

Steps:

• Slice the steak into thin strips. Put the sliced beef into a mixing bowl and add garlic paste, onion paste, soy sauce, gochujang, potato starch and baking soda.
• Mix all the ingredients and beef together well. Make sure each slices of beef is coated well and marinate for at least 30 mins.
• Cut the garlic, onion and spring onions into thin slices. Julienne the carrot.
• Prepare the stir-fry sauce by mixing oyster sauce, soy sauce, gochujang, lemon juice, mirin, sugar and salt in a bowl.
• Heat the pan into high heat, add the garlic slices and stir for few seconds.
• Add the marinated beef, flatten and spread the beef in the pan. Let it cook the beef for 2/3 mins till the beef get nice color and turn side and cook for another 2/3 minutes.
• Add the onions and carrots, stir for few seconds and add the chillies follow by stir-fry sauce.
• Allow to simmer for a minute. Add spring onion slices. Mix all the ingredients well with the sauce until well combined.
• Serve with a bowl of steamed rice. Sprinkle some tosted sesame seed on top.
• Enjoy!

SPICY KOREAN BEEF RECIPE RECIPE

Steps:

• Prepare the marinade. Whiz up the pear, onion and ginger in a food processor and mix with the remaining ingredients. Heat a tablespoon of the oil in a sauté pan and brown the beef over a high heat. Let it cool then mix it into the marinade mix, cover and leave in the fridge.
• With some of the remaining oil, gently sweat the leek and onions for 20 mins. Set aside. Add the last of the oil and sauté the fresh mushrooms for a few minutes, then add the dried and the garlic and cook for a few minutes. Add the remaining ingredients and mix well then transfer to a large pan.
• Add the beef and the marinade to the pan, bring to the boil then simmer very gently for 1 hour or until tender. Serve with rice and greens.

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!

SPICY KOREAN BEEF (USING GROUND BEEF) RECIPE - (4.5/5)

Steps:

• In a small mixing bowl, stir together the brown sugar, vinegar, soy sauce, ginger, crushed peppers, and black pepper. Set aside. Heat a large skillet over medium heat; add sesame oil and swirl around to coat. Add the ground beef and stir and cook just until no longer pink, then add the garlic and cook until meat is done. Drain off excess fat. Reduce heat to medium-low and add the reserved soy sauce mixture, stirring to coat the meat. Simmer and stir for a few minutes to blend the flavors and slightly thicken the sauce. Serve over hot rice and garnish top with green onions. NOTE: Instead of chopping the ground beef up as it cooked, I roughly shaped the raw beef into a log then wrapped in foil and partially froze it for a couple of hours, then sliced it off in irregular pieces before cooking.

KOREAN SPICY BEEF SOUP (YUKAEJANG)

Steps:

• Gather the ingredients.
• In a large pot, bring brisket and about 4 quarts of water to a boil.
• Reduce heat to a simmer and cook until meat is tender, skimming off fat and foam.
• Remove the meat from the broth but keep the broth in the pot.
• When it's cool enough to handle, hand-shred the beef with the grain.
• In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari).
• Season beef and vegetables with garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper.
• Add seasoned ingredients to the broth and bring to a boil.
• Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
• Swirl the beaten eggs into the soup.
• Add noodles, if using, and turn off heat.

KOREAN VEGETABLE-BEEF STIR FRY

Steps:

• Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
• Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature.
• Drain meat, reserving marinade.
• Dissolve cornstarch in water and add to reserved marinade, mixing well.
• Preheat wok or large skillet over high heat; add 1 tablespoon oil, then add carrots and stir fry 3 minutes. Add broccoli and cauliflower slices and stir-fry 2 minutes (until vegetables are crisp-tender). Remove vegetables and keep warm.
• Add remaining oil to pan.
• Add half the beef to hot pan and stir-fry 2-3 minutes (until brown). Remove beef and stir-fry remaining meat. Return all meat to pan.
• Stir marinade a little and pour into skillet or wok. Cook and stir until thickened and bubbly. Stir in the vegies. Cover and cook 1 minute.
• Serve over hot rice.

SPICY KOREAN BEEF NOODLES

Steps:

• In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
• Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
• Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
• Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.