Korean Yangnyum Kanjang Bulgogi Sauce Recipes

KOREAN YANGNYUM KANJANG (BULGOGI SAUCE)

Korean Yangnyum Kanjang (Bulgogi Sauce) image

This is a very tasty sauce used for dipping deep fried beef or used as a marinade for beef then simmering the beef in it. I have not made the recipe but will soon and add more comments. I will use 1 tsp chili sauce but if you do not like spicy leve it out altogether. The sauce is traditionally served in individual little bowls by each person's place setting(See recipe for Deep Fried Beef Slices)

Provided by Bergy

Categories Sauces

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons water
1 teaspoon Chinese bean paste (optional)
2 tablespoons rice wine or 2 tablespoons dry sherry
1 teaspoon ground toasted sesame seeds
2 teaspoons green onions, finely chopped
1/2 teaspoon chili sauce (optional)
1 garlic clove, crushed
2 teaspoons sugar
salt

Steps:

Crush tha garlic with the salt & sugar.
Mix all the ingredients together, stir well.

Nutrition Facts : Calories 72, Fat 3.8, SaturatedFat 0.5, Sodium 1006.4, Carbohydrate 5.1, Fiber 0.4, Sugar 3.1, Protein 2.3

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Bulgogi (Korean BBQ Rib Eye) Recipe by Tasty image

Can't get enough of BTS? Try one of J-Hope's favorite foods: Bulgogi (Korean BBQ Rib Eye). It's one of the most popular types of Korean barbecue meats and goes great with rice. You can't go wrong with bulgogi!

Provided by Jasmine Pak

Categories Lunch

Time 4h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 lb marbled rib eye steak, thinly sliced
1 medium white onion, roughly chopped, plus 1, thinly sliced, divided
1 asian pear, peeled, cored, and chopped
10 cloves garlic
1 piece ginger, peeled
½ cup light brown sugar
½ cup soy sauce
⅓ cup sesame oil
2 teaspoons freshly ground black pepper
4 green onions, roughly chopped, plus 1, chopped, divided
vegetable oil, for cooking
2 teaspoons toasted sesame seeds
white rice, for serving (optional)

Steps:

Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
Enjoy!

Nutrition Facts : Calories 1274 calories, Carbohydrate 32 grams, Fat 89 grams, Fiber 2 grams, Protein 88 grams, Sugar 23 grams

YANGNYEOM SAUCE

Yangnyeom Sauce image

Yangnyeom chicken, a style of Korean fried chicken that's been glossed with a gochujang-based sauce, is always a good time. Here, you're getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name - yangnyeom (pronounced YANG-nyum) means "seasoned" in Korean - and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.

Provided by Eric Kim

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon strawberry jam
1 tablespoon soy sauce
1 tablespoon finely grated garlic
Freshly ground black pepper

Steps:

In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.

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