KOREAN GRILLED CHICKEN
Provided by Bobby Flay
Time 4h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
- Light a grill, making sure to include a zone of indirect heat.
- Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.
GRILLED KOREAN-STYLE BEEF SHORT RIBS
Go talk to your friendly neighborhood butcher, tell them you want some flanken-style beef short ribs, and give this great grill technique a try.
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 10h20m
Yield 4
Number Of Ingredients 12
Steps:
- Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
- Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
- Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 1053.7 calories, Carbohydrate 24.1 g, Cholesterol 186.5 mg, Fat 85.3 g, Fiber 3 g, Protein 44.8 g, SaturatedFat 35.7 g, Sodium 1521.6 mg, Sugar 14 g
GRILLED KOREAN-STYLE SHORT RIBS
Categories Beef Beef Rib Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
KOREAN GRILLED HEART KEBABS(YOMT'ONG KUI)
Make and share this Korean Grilled Heart Kebabs(Yomt'ong Kui) recipe from Food.com.
Provided by strangelittlebeast
Categories Beef Organ Meats
Time 30m
Yield 30 kebabs, 6 serving(s)
Number Of Ingredients 11
Steps:
- Clean and trim the heart of the outer membrane and any excess fat(this is very easy as there is very little actual fat inside the heart,most of it will be outside the muscle tissue).
- Using a sharp knife ,cut the meat into strips about 1/2-1 '' wide and almost paper thin.
- Mix all marinade ingredients,mix with the meat,massaging everything together and marinade overnight.Start a fire about 30 minutes before cooking time-charcoal is best but your preference.
- thread the meat strips onto skewers ,passing the skewers through the meat several times lengthwise.
- Grill about 4 minutes per side or until done to your liking.
Nutrition Facts : Calories 117.2, Fat 4.8, SaturatedFat 0.6, Sodium 505.4, Carbohydrate 12.2, Fiber 1.6, Sugar 8.2, Protein 2.2
KOREAN FIRE PORK- TOEJI KOGI KUI
From "A Korean Mother's Cooking Notes". This is THE best Korean Pork recipe that I have ever had. Extremely authentic. My sister's Korean MIL, makes it for all her church functions because everyone raves about it.
Provided by graciethebaker
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- It is easiest if you get thinly sliced pork roast in a Korean market. If you get the whole roast, freeze slightly and slice thinly, about 1/8-1/4 inch thin, score meat lightly. Set aside into mixing bowl.
- Mix rest of ingredients together and pour into bowl with the meat. Using hands knead the meat making sure that the marinade covers each piece completely.
- Set meat aside into refrigerator to marinate for at least 1/2 hour.
- You can grill or broil the meat. I would lay some foil down first and poke holes into the foil. Or you can fry it in a hot pan coated with a little oil.
- Cook meat until lightly browned.
- Serve with plenty of steamed rice and your choice of Asian vegetables.
Nutrition Facts : Calories 259.7, Fat 10.8, SaturatedFat 2.7, Cholesterol 71.4, Sodium 579.1, Carbohydrate 11.7, Fiber 0.7, Sugar 9.7, Protein 26.7
KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY
Can't get enough of BTS? Try one of Suga's favorite foods: Korean grilled pork belly (samgyeopsal). It's simple, quick, and packed with flavor. Try a bite with a slice of garlic, jalapeño, and the ssamjang dipping sauce; it's delicious!
Provided by Jasmine Pak
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
- Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
- Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
- Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 3 grams, Fat 69 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams
KOREAN GRILLED SHORT RIBS / KALBI KUI
Number Of Ingredients 14
Steps:
- 1. Place the butterflied ribs in a large nonreactive baking dish.2. Roughly chop the Asian pear, the garlic, and the scallions and combine in a blender with the remaining ingredients for the marinade. Process to a smooth purée. Pour the marinade over the ribs in the baking dish, cover, and let marinate, in the refrigerator, for 3 hours.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the butterflied short ribs on the hot grate and grill, turning with tongs, to taste, 2 to 3 minutes per side (4 to 6 minutes in all) for well done (as Koreans tend to like their short ribs).5. To eat, cut the meat off the bone of each short rib and wrap it in a romaine lettuce leaf. Dip the beef and lettuce in the dipping sauce and pop it into your mouth. Don't forget to gnaw on the bone, which may well be the best part of kalbi kui!Serves 4
Nutrition Facts : Nutritional Facts Serves
KOREAN GRILLED SHORT RIBS / KALBI KUI
Number Of Ingredients 14
Steps:
- 1. Place the butterflied ribs in a large nonreactive baking dish.2. Roughly chop the Asian pear, the garlic, and the scallions and combine in a blender with the remaining ingredients for the marinade. Process to a smooth purée. Pour the marinade over the ribs in the baking dish, cover, and let marinate, in the refrigerator, for 3 hours.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the butterflied short ribs on the hot grate and grill, turning with tongs, to taste, 2 to 3 minutes per side (4 to 6 minutes in all) for well done (as Koreans tend to like their short ribs).5. To eat, cut the meat off the bone of each short rib and wrap it in a romaine lettuce leaf. Dip the beef and lettuce in the dipping sauce and pop it into your mouth. Don't forget to gnaw on the bone, which may well be the best part of kalbi kui!Serves 4
Nutrition Facts : Nutritional Facts Serves
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28 KOREAN BARBECUE RECIPES - BON APPéTIT
From bonappetit.com
Author Carla Lalli MusicPublished 2014-07-05
- The Protein: Grilled Sliced Brisket. The centerpiece of any Korean barbecue is the meat. Whether you marinate or not, the first rule to getting it right remains the same: Embrace the fast and furious.
- The Protein: Soy and Sesame Short Ribs. The Korean grill favors thin pieces of meat cooked quickly over high heat, so the proteins don’t dry out. This method works just as well for rib eye as it does for short ribs.
- The Protein: Kalbi. “Jeolgi-jeolgi” (literally, “chewy-chewy”) is a prized texture in Korean barbecue. As it turns out, using your teeth to tear into a piece of meat feels really good.
- The Protein: Bulgogi. For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
- The Protein: Gochujang Pork Shoulder Steaks. Korean barbecue doesn't have to be steak; Seattle chef Rachel Yang recommends grilling pork shoulder. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
- The Protein: Korean Fried Chicken Wings. These fried chicken wings—from Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, Kentucky—may not technically be barbecue, but they're goooood.
- The Protein: Korean Braised Short Ribs. Like any good braise, this one only gets better with time. View Story.
- The Protein: Barbecue Ribs with Gochujang Sauce. This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.
- The Protein: Grilled Sesame Squid. For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.
- The Banchan (a.k.a. Sides): Pickled Carrots with Tarragon. The Korean table is almost as much about the accompaniments as it is the meat—that’s the purpose of the banchan, all those crunchy and acidic side dishes that balance your fatty, smoky proteins.
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