Korean Bbq Pizza Recipes

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KOREAN-STYLE BBQ BEEF RECIPE BY TASTY



Korean-style BBQ Beef Recipe by Tasty image

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

1 ½ lb ribeye steak, or any other well-marbled, tender cut
1 onion, 1/2 roughly chopped and 1/2 thinly sliced
3 cloves garlic cloves
½ pear, peeled and roughly chopped
3 spring onions, 1 cut into pieces and 2 sliced into 1/4-inch rounds
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
1 tablespoon canola oil
1 teaspoon sesame seed, for serving
2 cups cooked rice, for serving
Banchan (Korean side dishes), for serving (optional)

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

KOREAN PIZZA



Korean Pizza image

I got this recipe from my Korean friend. He says it's a really popular snack food in Korea and even though it looks more like a crepe, they call it pizza. It's very versatile and you can add pretty much anything you like to it, as long as it's chopped small enough.

Provided by MERRYMOBERRY

Categories     Korean Recipes

Time 40m

Yield 8

Number Of Ingredients 17

2 cups all-purpose flour
2 eggs
4 cups water
½ teaspoon salt
1 shallot, chopped
1 green onion, chopped
½ cup minced crabmeat
½ cup chopped cooked pork
½ cup diced firm tofu
1 cup bean sprouts
1 cup frozen mixed vegetables, thawed
½ cup shredded cabbage
4 teaspoons canola oil
¼ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 chile pepper, chopped

Steps:

  • In a large bowl, mix together the flour, eggs, water and salt. It will be very watery, as the pizza is like a crepe. Stir in the crabmeat, pork, tofu, bean sprouts, mixed vegetables, and cabbage until well blended.
  • Heat some of the oil in a large skillet over medium heat. Your pizzas will be the size of your skillet. Spoon in enough of the vegetable batter to cover the bottom of the pan. Cook for about 8 minutes, or until the underside is golden brown. Flip, and cook until browned on the other side, about 3 minutes. The edges should be crispy. Repeat with remaining batter. Serve pizzas with dipping sauce.
  • To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chile pepper in a sealable container. Seal, and shake until well blended. Shake again just before serving.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 30.1 g, Cholesterol 62.7 mg, Fat 7 g, Fiber 2.2 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 662.9 mg, Sugar 1.4 g

KOREAN BBQ PIZZA



Korean BBQ Pizza image

Provided by Food Network

Time 3h

Yield 10 to 15 servings

Number Of Ingredients 28

1 1/2 pounds rib-eye, sliced paper thin
2 tablespoons mirin
1 kiwi, juiced
1 teaspoon freshly ground black pepper
1/4 cup soy sauce
1/2 cup cola
2 tablespoons black sesame oil
1 tablespoon minced garlic
2 stalks green onions, julienned
1 (15-ounce) can tomato sauce
1 (6-ounce can tomato paste
1/4 cup chopped Kimchee, liquid reserved
1 tablespoon ground oregano
1 tablespoon dried parsley
1 1/2 teaspoons minced garlic
1 teaspoon ground paprika
2 pinches fennel seed
1 pinch crushed red pepper flakes
Sesame oil
1/4 onion sliced
4 fresh mushrooms, sliced, optional
2 ready-made whole-wheat pizza crusts
Flour, for rolling pizza dough
2 packages pre-sliced fontina cheese
1 stalk green onion, chopped, for garnish
1/3 cup hoisin sauce
1/3 cup hot sauce (recommended: Sriracha)
1/3 cup Korean red pepper paste (recommended: Gochujang)

Steps:

  • Put the beef in a large mixing bowl, and add all the marinade ingredients. Toss to make sure the beef is well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 375 degrees F.
  • In a medium bowl, mix together the tomato sauce and tomato paste until smooth. Stir in the kimchee liquid from the container, the oregano, parsley, garlic, paprika, fennel and red pepper flakes. Transfer the mixture to a saucepan, put over medium-low heat and simmer to blend flavors. Let simmer for about 20 minutes.
  • Preheat an indoor grill pan, but if not available, use a large skillet coated with sesame oil instead. Put a sheet of aluminum foil on the heated pan, and grill the beef, onion and mushrooms on the foil. Cook the beef until evenly browned, about 3 minutes on each side.
  • Roll out the pizza dough on a floured work surface, and transfer to a 17-inch baking sheet. Spread the dough with some of the pizza sauce in an even layer. Cut pieces of kimchee with scissors and sprinkle on top. Add some sliced fontina, and top with some meat. Repeat with the other piece of pizza dough. Put the baking sheets in the oven and bake for 15 to 20 minutes.
  • In a squeeze bottle mix the hoisin sauce, hot sauce and Korean red pepper paste.
  • While pizzas are still hot, sprinkle each with chopped green onions and drizzle with sauce from the squeeze bottle. Cut into squares and serve with a side of kimchee.

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