MIXED KOREAN GRILL WITH TWO MARINADES: BULGOKI
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 45
Steps:
- In a saucepan over medium-high heat, add soy sauce, mirin, sake, water, brown sugar, pear, ginger, and garlic. Bring to a boil, reduce heat, and simmer for about 20 minutes. Puree in a blender and allow to cool. Place the sliced tenderloin and the butterflied shrimp in separate shallow dishes. Pour the puree over them, cover, and allow to marinate for 20 minutes.
- Combine the chili paste, sesame oil, sesame seeds, and scallions. Place the short ribs meat side down on a cutting board. With a sharp knife slice between the bone and the meat but do not cut all the way through. Open like a book and carefully run the knife in the opposite direction to cut the meat in half, again not going all the way through. You should now have a long flat piece of meat, about the thickness of the bone. You can grill the short ribs in large pieces or cut the meat into smaller bite-sized pieces. Place the short ribs and lamb chops in separate shallow dishes and toss with the spicy marinade. Cover and marinate for 20 minutes.
- Heat the grill, a grill pan, a cast iron skillet, or an electric tabletop grill. Grill the meats and shrimp until they are cooked to your liking. Serve as you cook them accompanied by a platter of mixed lettuce leaves, mint leaves, shiso or basil leaves, and sliced hot peppers, as well as small bowls of soy sauce and hot sauce. Also serve the Quick Spicy Kimchee, Sweet Pickled Daikon, and Cool Sesame Cucumbers in their own dishes.
- Take a lettuce leaf in your hand. Put 1 or 2 pieces of meat or shrimp and top this with any combination of the condiments. Wrap the lettuce around the meat and eat out of hand.
- Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
- In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.
- In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
- Slice the cucumber into thin rounds. Put them into a bowl and toss them with the soy sauce, sesame oil, sesame seeds, mint leaves and salt, to taste.
SPICY PORK BULGOGI
Spicy, savory, sweet, gingery pork bulgogi made with Korean gochujang sauce.
Provided by JinJoo Lee
Categories Main Course Pork
Time 25m
Number Of Ingredients 13
Steps:
- Thinly sliced pieces from the neck, shoulder or hind leg (ham area) are used for pork bulgogi. The cut I bought from my local market is from the neck (collar butt) and it's called moksal (목살) in Korean.
- Make the marinade by mixing all of the ingredients above.
- Mix the pork slices and the sauce together and marinate for at least 15 min. or more the better. You can marinate pork bulgogi in the fridge for up to a day.
- The best way to cook pork bulgogi is to BBQ it over a grill. But it's not easy to just directly cook them over the conventional American BBQ grill because the pieces can fall through. Koreans usually use a grill that have smaller openings.
- If using a standard American style grill, you can put a piece of tin foil and poke holes into it with a fork so some direct heat can come through.
Nutrition Facts : Calories 524 kcal, Carbohydrate 35 g, Protein 46 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 136 mg, Sodium 1305 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
SPICY KOREAN PORK (DAEJI BULGOGI)
Steps:
- Gather the ingredients.
- Slice the pork into very thin pieces, about the thickness of bacon.
- Add the marinade ingredients (onion, garlic, sesame oil, soy sauce, kochujang, sugar, rice wine, ginger) to a shallow marinade dish or plastic bag and mix them to combine.
- Add the pork to the marinade. Allow the meat to marinate for at least 30 minutes, or as long as an hour.
- Grill or broil the meat for about 4 to 8 minutes or until done. Alternatively, you can stir-fry the pork in an ungreased pan for 5 to 10 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 764 kcal, Carbohydrate 17 g, Cholesterol 249 mg, Fiber 0 g, Protein 76 g, SaturatedFat 14 g, Sodium 829 mg, Sugar 13 g, Fat 41 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 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
KOREAN BUL-GO-GI
Make and share this Korean Bul-Go-Gi recipe from Food.com.
Provided by David04
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1Freeze the meat just slightly to make slicing easier. Slice into bacon thin slices.
- Place the meat slices in a large mixing bowl and sprinkle with splenda and mix with hands.
- Let this sit for about 20 minutes.
- Mix onion & Asian Pear in blender until liquid, pour into small bowl.
- Mix soy sauce, splenda, black pepper, sesame oil, cooking wine, vinegar and garlic.
- Cut green onion into 2 to 3 inch pieces and put in meat mixture.
- Combine all three mixtures and mix with hands.
- Refrigerate at least two hours.
- Grill the meat in the broiler until it's slightly charred.
Nutrition Facts : Calories 231.9, Fat 11.1, SaturatedFat 3.6, Cholesterol 70.3, Sodium 735.9, Carbohydrate 6.7, Fiber 1.7, Sugar 3.2, Protein 25.4
KOREAN PORK BBQ (BUL-GO-GEE)
This came from the tv show Mom's cooking. It seems strange when you look at the ingriedients look strange but go together wonderfully
Provided by GingerlyJ
Categories Pork
Time 1h15m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1.Peel and chop Asian pear and kiwi. Add soy sauce and place in food processor. Blend until smooth.
- 2.Grind garlic and ginger.
- 3.In a mixing bowl, add chili paste and fruit mixture and ground garlic and ginger, red pepper flakes, sesame oil, brown sugar, honey and mix.
- 4.Add a pinch of salt and pepper.
- 1. Massage marinade into the meat by hand. Add slices of fresh ginger.
- 2.Marinade for a minimum of 30 - 60 minutes. Cover grill with aluminum foil.
- 3.Place meat flat on the grill- make sure not to layer meat. Cover and grill on high for 10 minutes. Turn meat over, and cook for 5 more minutes until brown.
Nutrition Facts : Calories 665.9, Fat 26.6, SaturatedFat 8.4, Cholesterol 194.9, Sodium 1038.7, Carbohydrate 35.8, Fiber 0.6, Sugar 33, Protein 68.4
DWAEJI BULGOGI (KOREAN-STYLE SPICY GRILLED PORK) RECIPE
If you want to throw a Korean barbecue feast at home, make sure to include this spicy, char-grilled pork.
Provided by Sasha Marx
Categories Dinner
Yield 4
Number Of Ingredients 18
Steps:
- For the Dwaeji Bulgogi: Combine onion, Asian pear, scallion whites, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Transfer mixture to a medium bowl and whisk together with gochujang, gochugaru, soy sauce, rice syrup, mirin, sesame oil, and black pepper.
- Place pork in a gallon zipper-lock bag or large baking dish, and pour marinade over the meat. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer pork to refrigerator, and marinate for at least 1 hour and up to 24 hours.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, place wire rack on top of grill grate over the coals, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the wire rack set over the grill grate.
Nutrition Facts : Calories 803 kcal, Carbohydrate 75 g, Cholesterol 124 mg, Fiber 6 g, Protein 42 g, SaturatedFat 11 g, Sodium 3234 mg, Sugar 44 g, Fat 38 g, ServingSize Serves 4, UnsaturatedFat 0 g
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
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