Korean Beef Stock Recipes

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EASY KOREAN GROUND BEEF BOWL



Easy Korean Ground Beef Bowl image

Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.

Provided by bd.weld

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
5 cloves garlic, crushed
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
½ cup reduced-sodium soy sauce
⅓ cup light brown sugar
¼ teaspoon crushed red pepper
6 green onions, chopped, divided
4 cups hot cooked brown rice
1 tablespoon toasted sesame seeds

Steps:

  • Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
  • Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
  • Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g

KOM TANG (KOREAN BEEF STOCK SOUP)



Kom Tang (Korean Beef Stock Soup) image

This basic Korean boiled soup is, according to Koreans, good for keeping you young and healthy. Full of vitamins and calcium, Kom Tang is great food after surgery or for pregnant woman. Normally used with Korean radish, daikon is easier to find. Feel free to use any pasta.

Provided by Member 610488

Categories     Stocks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/3 lbs boneless beef cubes
1 daikon radish, cut in half without top
1 large green onion
5 garlic cloves, minced
1/4 lb precooked Chinese egg noodles
salt & freshly ground black pepper, to taste

Steps:

  • In a large dutch oven, add 8 cups cold water, the beef cubes and the radish. Bring to a boil and then simmer for 1 hour until meat is very tender.
  • Remove meat and radish from the broth and skim off excess fat that has floated on the surface of the broth. Slice the meat into thin slices, cutting against the grain. Slice the radish into slices 1/4 inch thick.
  • Add the meat, radish and garlic to the broth. Bring back to a boil. Add noodles to broth.
  • Cut green onion into rings. Check seasoning and garnish with green onions.

Nutrition Facts : Calories 1155.1, Fat 109, SaturatedFat 45.1, Cholesterol 174.2, Sodium 64.8, Carbohydrate 25.5, Fiber 2.5, Sugar 2.8, Protein 17.4

KOREAN BEEF STOCK



Korean Beef Stock image

Categories     Sauce     Beef     Side     Simmer     Boil

Yield makes about 10 cups

Number Of Ingredients 8

2 to 2 1/2 pounds beef shank
14 cups water
5 cloves garlic, bruised
Chubby 2-inch piece fresh ginger, unpeeled, halved lengthwise, and smashed with the flat side of a knife
1 medium yellow onion, quartered
4 large scallions (white and pale green parts), cut into 3-inch lengths and bruised
2 1/2 teaspoons salt
1/2 generous teaspoon black peppercorns

Steps:

  • Put the beef in a stockpot and add the water. Bring to a boil over high heat, skim the scum that rises, and then add the garlic, ginger, onion, scallions, salt, and peppercorns. Lower the heat to gently simmer for about 2 hours, or until the stock has reduced by about a quarter. Throughout the simmering time, skim off the scum and fat as they gather on the surface.
  • Remove from the heat. Use tongs to remove the beef from the pot, reserving it for another use (see the Note below). There are usually few impurities in this stock so there is no need to let it stand undisturbed before straining. Position a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth or paper towel) over a large saucepan. Gently ladle the stock through the sieve. Tilt the stockpot to ladle out as much clear stock as possible, discarding any sediment-laden liquid and any remaining bits at the bottom of the pot.
  • Taste the stock. If it is not as flavorful as you would like, simmer it to reduce the liquid and concentrate the flavors. Once you are satisfied with the flavor, let the stock cool completely, cover, and refrigerate for at least 8 hours, or until the fat solidifies on the surface. Remove and discard the fat. The stock is now ready to use. Or, store in a tightly closed container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
  • notes
  • The left over meat is not fully tender by the time the stock is done, so you'll need to repurpose it. I often use it for a homey Chinese dish called 1-2-3-4-5 beef.
  • In a saucepan, combine 1 tablespoon Shaoxing rice wine or dry sherry, 2 tablespoons unseasoned rice vinegar, 3 tablespoons sugar, 4 tablespoons soy sauce, and 5 tablespoons water. Stir to dissolve and adjust the flavors for a tangy-sweet-savory balance. Add the meat and additional water to cover. Simmer for about 30 minutes, or until the beef is tender. Then raise the heat to vigorously simmer for about 15 minutes to reduce the liquid by about half. Remove from the heat and serve with rice. Scallion, ginger, and star anise can be added during simmering for extra flavor notes.

KOREAN BEEF STEW



Korean Beef Stew image

Korean beef stew so tender, sweet and spicy. Definitely a dish everyone will crave for. Garnish with chopped green onion and additional toasted sesame seeds.

Provided by camille

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h50m

Yield 8

Number Of Ingredients 15

½ stick butter
2 onions, sliced
2 tablespoons minced garlic
2 ¼ pounds boneless stewing beef, cut into 1-inch (2.5 cm) pieces
6 cups water
¾ cup rice wine
½ cup soy sauce
½ cup brown sugar
⅓ cup honey
5 shiitake mushrooms, sliced
½ teaspoon chile-garlic sauce
1 carrot, sliced
¼ cup toasted sesame seeds
salt and ground black pepper to taste
2 tablespoons sesame oil

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes.
  • Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with the beef. Simmer until beef is tender, about 60 minutes more.
  • Add carrot and sesame seeds to the skillet with the stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.

Nutrition Facts : Calories 517.8 calories, Carbohydrate 36 g, Cholesterol 85.7 mg, Fat 28.7 g, Fiber 2.1 g, Protein 23.9 g, SaturatedFat 11.3 g, Sodium 1047.8 mg, Sugar 28.2 g

INSTANT POT KOREAN BEEF AND RICE



Instant Pot Korean Beef and Rice image

Our Korean Beef and Rice is the easiest meal you'll make ALL week. Using ground beef instead of sirloin slices, it's not only budget friendly, but KID friendly, too.

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 Tablespoon sesame oil
1 pound lean ground beef
3 garlic cloves (minced)
½ cup brown sugar
¼ cup soy sauce
¼ teaspoon ground ginger
salt and pepper (to taste)
½ teaspoon crushed red pepper flakes (more or less to taste)
½ cup beef broth
1 ½ cups white rice (uncooked)
1 ¾ cups water
1 Tablespoon butter
½ teaspoon salt
5 green onions (diced)
sesame seeds (optional topping)

Steps:

  • Push the SAUTE button and wait for the pot to heat up. Add in the sesame oil.
  • Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.
  • Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.Mix well. Scrape the bottom of the pot so that you don't get a BURN error.
  • Pour the beef broth on top, but don't mix it in.
  • Cancel the SAUTE function.
  • Place the trivet in the pot, right over the beef.
  • Rinse rice under cold running water until the water runs clear.
  • In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.
  • Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes.
  • Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
  • Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.
  • Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.
  • Mix the Korean beef. Serve over rice topped with diced green onions and sesame seeds.

Nutrition Facts : Calories 588 kcal, Carbohydrate 85 g, Protein 32 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1331 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

KOREAN COLD NOODLES (MUL NAENGMYEON) RECIPE BY TASTY



Korean Cold Noodles (Mul Naengmyeon) Recipe by Tasty image

Can't get enough of BTS? Try one of Jin's favorite foods: Korean cold noodles (mul naengmyeon). Koreans love to enjoy this dish on a hot summer day. It's savory, tangy, and super refreshing. If you like your noodles ice cold like many Koreans, add ice directly to your broth!

Provided by Jasmine Pak

Categories     Lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 lb flank steak
2 green onions, halved crosswise
2 small white onions, halved lengthwise
1 dried seaweed
1 slice fresh ginger
1 head garlic, halved crosswise
¼ cup rice wine
2 tablespoons korean soup soy sauce
1 tablespoon korean beef stock powder, or beef bouillon
1 tablespoon granulated sugar
½ tablespoon sea salt
2 teaspoons freshly ground black pepper
8 cups water
4 cups water radish kimchi brine, cold
1 lb naengmyeon noodles, buckwheat and sweet potato noodles
pickled radish, thinly sliced
1 persian cucumber, julienned
2 hard boiled eggs, peeled and halved lengthwise
toasted sesame seed

Steps:

  • Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
  • Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
  • Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
  • Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
  • Stir the water radish kimchi brine into the cold broth.
  • Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
  • Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4-5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 833 calories, Carbohydrate 118 grams, Fat 15 grams, Fiber 13 grams, Protein 56 grams, Sugar 22 grams

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From cookpad.com


HOMEMADE BEEF STOCK | RECIPETIN EATS
2021-02-03 Roast bones for 1 hour at 180°C/350°F, turning halfway, until nicely browned all over; Before roasting. After roasting. Place beef bones in a very large stock pot, at least 7 litres / quarts; Add the herbs and vegetables, and 3 litres of water to just cover the bones.
From recipetineats.com


HOMEMADE SHIN CUP-STYLE SPICY KOREAN RAMYUN BEEF NOODLE …
2020-06-02 Add mushrooms and cook until lightly browned, about 4 minutes. Add chopped short rib and cook, tossing occasionally, until crisped in spots and well browned, about 5 minutes longer. Remove from heat and set aside. Cook ramen noodles according to package instructions. Divide into individual pre-heated serving bowls.
From seriouseats.com


SUNDUBU JJIGAE (KOREAN TOFU SOUP) - ZOJIRUSHI RECIPES
For Broth: 1/2 Tbsp. Korean soup stock powder with 8 oz. water (may substitute with 1 tsp. onion powder, 3 oz. clam juice and 5 oz. beef broth) For Tofu: 6 oz. extra soft or soft tofu, drained *This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.
From zojirushi.com


SPICY SOFT TOFU STEW WITH BEEF (GOGI SUNDUBU-JJIGAE: 고기 …
2020-11-09 Cook sundubu-jjigae: Heat a heavy pan over medium high heat. Add the cooking oil, onion, garlic, and green onion. Stir with a wooden spoon for 3 to 4 minutes until it’s a little brown and fragrant. Stir in beef for about 2 to 3 minutes until the beef is …
From maangchi.com


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