Korean Bbq Salad Recipes
PEACHY KOREAN BBQ SALAD
This main course salad features grilled slices of pork loin, mixed greens, sugar snap peas, fresh peaches, cashews all tossed in an Asian sesame and ginger vinaigrette.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat charcoal or gas grill to medium.
- Grill loin filet about 25 minutes, turning occasionally, until internal temperature reaches 150 degrees F. Cool slightly and thinly slice.
- Slice peaches and onion, set aside.
- To make salad, layer salad greens, peas, onion, peaches and sliced filet in large bowl. Garnish with cashews. Serve with Asian sesame vinaigrette.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 16.8 g, Cholesterol 62.6 mg, Fat 29.8 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 9 g, Sodium 264.5 mg, Sugar 4.1 g
KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
- Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
- Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.
- To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.
KOREAN BBQ SALAD
Categories Leafy Green Vegetable Side No-Cook Low Fat
Yield Serves 4 as a side or first course salad.
Number Of Ingredients 12
Steps:
- Wash, dry and chop romaine lettuce. Make sure to include some of the darker green leaves -- they have lots of vitamins and add depth to the salad. Add to large salad bowl. Snip watercress into bowl, concentrating on leaves. Stop snipping when you get to stem-only sections. Add crunchy sprouts, and thinly sliced cucumber, peppers, chopped snap peas and shredded cheese. Drain oranges if using canned and add to salad. Add Worcestershire and soy sauces, lemon and olive oil. No need to mix dressing separately! Enjoy.
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- 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.
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