KOREAN-STYLE BBQ BEEF RECIPE BY TASTY
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
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 BBQ BEEF (PUL-KOGI)
This easy to prepare Korean dish is sure to please. It can also be cooked on the grill, in a skillet, or under the broiler. Serve with white rice.
Provided by Tanya
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 13.8 g, Cholesterol 60.3 mg, Fat 14.9 g, Fiber 1.5 g, Protein 20.6 g, SaturatedFat 4.8 g, Sodium 946.9 mg, Sugar 8.8 g
STIR-FRIED KOREAN BEEF
Whip up a speedy beef, beansprout and spinach stir-fry seasoned with sweet mirin, garlic, sesame seeds and soy sauce
Provided by Good Food team
Categories Main course
Time 20m
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the soy, mirin or honey, and cornflour paste. Heat the oil in a wok or large frying pan. Season the beef and sear in batches, then remove to a plate and cover with foil to keep warm. Fry the garlic and chilli, then add the spring onions and beansprouts, and stir-fry for 2 mins.
- Return the beef to the wok and add the spinach along with the sauce. Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice, if you like.
Nutrition Facts : Calories 470 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.8 milligram of sodium
BULGOGI BEEF (KOREAN-STYLE BARBECUE)
In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h20m
Yield 2
Number Of Ingredients 13
Steps:
- Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
- Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
- Season meat with salt and a drizzle of vegetable oil. Toss.
- Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.
Nutrition Facts : Calories 997.5 calories, Carbohydrate 63.4 g, Cholesterol 116.6 mg, Fat 66.9 g, Fiber 3.9 g, Protein 34.5 g, SaturatedFat 24.4 g, Sodium 2394 mg, Sugar 10.2 g
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
KOREAN OJINGO BOKUM
Make and share this Korean Ojingo Bokum recipe from Food.com.
Provided by kendayberry
Categories Asian
Time 12m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Stir Fry Sauce.
- Cut ginger into smaller pieces.
- Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
- Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste.
- Squid.
- Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
- Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
- Cut into 1/4 inch wide strips from the "head" to the "tail".
- Cut the strips into about 2 inch sections.
- Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
- Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
- Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
- Optional Vegetables (Use any or all).
- Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
- Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
- Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
- Wash and thin slice mushrooms.
- Separate broccoli florets and wash in cold water.
- Cooking.
- Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
- (Broccoli and carrot, stir fry about 40 seconds if used).
- (Onion slices, stir fry 30 seconds if used).
- Squid, green onion, (and cabbage if used), stir fry 30 seconds.
- Sauce and pepper, stir fry 2 minutes.
- Remove from heat and add sesame oil, toss and serve garnished with sesame seed.
Nutrition Facts : Calories 92.5, Fat 7.1, SaturatedFat 1, Sodium 379.3, Carbohydrate 6.8, Fiber 1, Sugar 2.7, Protein 1.6
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