Korean Tofu Leek Bbq Recipes
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
BULGOGI (KOREAN BBQ)
This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.
Provided by WUCHONG KELLER
Categories World Cuisine Recipes Asian Korean
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
- Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Nutrition Facts : Calories 439 calories, Carbohydrate 24.3 g, Cholesterol 100.6 mg, Fat 17.5 g, Fiber 1.8 g, Protein 44.2 g, SaturatedFat 5.8 g, Sodium 3820.3 mg, Sugar 16.4 g
BULGOGI: KOREAN BBQ
A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.
Provided by skat5762
Categories One Dish Meal
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
- Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
- Preheat a large, heavy skillet over moderate heat for 2 minutes.
- Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
- Or, grill beef in very hot gas or electric broiler.
- Serve immediately with white sticky rice and an assortment of side dishes.
KOREAN TOFU & LEEK BBQ
This recipe is an easy to make, and easy to eat addition to the outdoor fun on National Picnic Week. Tofu is a good source of protein and comes in a range of textures, firm suitable for grilling and stir-fries, soft for desserts and sauces. Good news for all the women out there suffering with menopausal symptoms, hot flushes, for example, may be improved by incorporating tofu in the diet. Tofu contains phytoestrogens called isoflavones which have a similar structure to the female hormone oestrogen, which could slightly boost the oestrogen levels in women. Sesame seeds have numerous benefits, from heart, skin and hair health to reducing inflammation in the joints.
Provided by hello
Categories Vegan
Time 8h15m
Yield 8 skewers
Number Of Ingredients 9
Steps:
- Combine all ingredients for the marinade in a blender and puree until smooth.
- Marinate tofu overnight.
- Thread tofu and leek pieces alternately onto skewers.
- Pre-heat grill pan to 220C/430°F Coat with non-stick cooking spray.
- Grill for 2-3 minutes on all four sides.
- Sprinkle with toasted sesame seeds before serving.
Nutrition Facts : Calories 163.2, Fat 11.4, SaturatedFat 1.8, Sodium 543.5, Carbohydrate 9.7, Fiber 1.7, Sugar 5.8, Protein 8.1
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- Start by pressing your tofu. I will link to my tofu guide below if you would like a step by step of that process. Press the block of tofu for at least 30 minutes, the longer the better. You can even do it in the morning before you plan to make it.
- When you are ready to eat, make the Korean BBQ sauce first. In a medium sized mixing bowl, whisk together the tomato sauce, rice wine vinegar, soy sauce, agave, Gochujang, the finely grated apple, garlic and ginger, and the sesame seeds. Whisk until combined. Set aside.
- Then, take your pressed block of tofu, cut into cubes, or thinner rectangular slices like I did. Whatever you prefer. Add the tofu to a large mixing bowl, then sprinkle with the corn starch and salt. Toss to coat all of the tofu.
- Now, heat a little bit of oil at the bottom of a non stick pan on medium high. Add the tofu to the pan, don't over crowd it, if the pan is too small to fit all of it, do it in two batches.
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