Korean Yangnyum Kanjang Bulgogi Sauce Food
YANGNYUM KANJANG (BULGOGI DIPPING SAUCE)
Use as a dipping sauce for beef.
Provided by Mikekey *
Categories Other Sauces
Time 20m
Number Of Ingredients 11
Steps:
- 1. Whisk first 8 ingredients together in a small bowl.
- 2. In another bowl, or mortar and pestle, crush garlic, sugar and salt to a paste. Stir into bowl and mix well.
- 3. Serve in small individual sauce dishes.
BULGOGI - KOREAN BBQ
Bulgogi can be thought of as the Korean national dish; I learned how to make it while studying in Seoul. The Asian marinated steak-paired with rice, lettuce and chili paste-is a simple, flavorful, and authentic Korean staple.
Provided by Anita Lo
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the marinade, mix the soy sauce, sugar, sesame seeds and black pepper in a small bowl. Finely mince the garlic and scallion whites and add to the marinade.
- Slice the steak against the grain and put the slices in a large baking dish. Coat with the marinade and allow to sit, covered, in the refrigerator for at least 1 hour and up to 8 hours.
- For the chili sauce, mix together the gochujang and sweet miso and set aside.
- To cook the meat, heat 2 tablespoons (30ml) oil in a large nonstick skillet on high. Add half the marinated meat, leaving any excess marinade behind, and cook until browned, 2 to 3 minutes a side. Remove to a plate and repeat. Serve with the lettuce leaves for wrapping along with the rice and chili paste sauce.
MY KOREAN DIPPING SAUCE
This is my own version of dipping sauce. The best version is my mom's, but since she never measures and is too swift in the kitchen to get down the exact proportions (she always gives me amounts like it should be THIS much in your palm) what am I supposed to do with that kind of measuring system? This is the next best thing and second best is just as good, right? ;-)
Provided by taylortwo
Categories Sauces
Time 15m
Yield 1 batch of sauce
Number Of Ingredients 9
Steps:
- Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
- This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
- This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).
YANGNYEOM SAUCE
Yangnyeom chicken, a style of Korean fried chicken that's been glossed with a gochujang-based sauce, is always a good time. Here, you're getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name - yangnyeom (pronounced YANG-nyum) means "seasoned" in Korean - and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.
Provided by Eric Kim
Time 5m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
- Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.
KOREAN YANGNYUM KANJANG (BULGOGI SAUCE)
This is a very tasty sauce used for dipping deep fried beef or used as a marinade for beef then simmering the beef in it. I have not made the recipe but will soon and add more comments. I will use 1 tsp chili sauce but if you do not like spicy leve it out altogether. The sauce is traditionally served in individual little bowls by each person's place setting(See recipe for Deep Fried Beef Slices)
Provided by Bergy
Categories Sauces
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Crush tha garlic with the salt & sugar.
- Mix all the ingredients together, stir well.
Nutrition Facts : Calories 72, Fat 3.8, SaturatedFat 0.5, Sodium 1006.4, Carbohydrate 5.1, Fiber 0.4, Sugar 3.1, Protein 2.3
BULGOGI (KOREAN GRILLED BEEF)
Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it's no wonder it is one of the country's most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine. The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!
Provided by Julia Moskin
Categories dinner, lunch, barbecues, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
- Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
- In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
- In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
- When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
- If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
- To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.
KOREAN BARBECUE - BULGOGI
Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish).
Provided by Stacie Lora
Categories Steak
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- cut meat into narrow strips.
- In a glass or stainless steel dish mix all remaining ingredients together.
- Add the beef and stir thoroughly.
- Cover and let marinate for at least 3 hours.
- Preheat wok or pan & place meat on the broiler (griller) and cook it quickly on both sides.
- serve over rice.
Nutrition Facts : Calories 535.2, Fat 36.7, SaturatedFat 12.9, Cholesterol 129.9, Sodium 2142.8, Carbohydrate 6.7, Fiber 1, Sugar 3.2, Protein 42.9
KOREAN GOGI BOKUM (DEEP FRIED BEEF SLICES)
This beef is to be served with Bulgogi dipping sauce recipe#191396 Very tasty delicious dish. You do not have to deep fry the beef - I stir fried it in 2 tbsp Olive oil. I also twinned a vegetarian version while I cooked the regular beef. I used Meatless Beef tenders and followed the recipe just as if it were meat.(see pictures)
Provided by Bergy
Categories Meat
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the beef as you would for stir fry, then pound each piece so it is very thin.
- Arrange beef single layer in a dish and sprinkle over it the green onion, leek & garlic.
- Mix the sugar, soy sauce, sesame oil & chili sauce together.
- Spoon over the beef.
- Marinate for 2 hours or more in the refrigerator.
- Heat the peanut oil in a wok until it is very hot.
- Fry each piece of beef for a few seconds only.
- Drain on paper towel.
- Serve at once over rice with Bulgogi sauce.
Nutrition Facts : Calories 555, Fat 44, SaturatedFat 8.2, Cholesterol 86.2, Sodium 1091.8, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 36.5
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