Koreansteamedclamsappetizer Recipes

GRILLED KOREAN-STYLE SKIRT STEAK

Grilled Korean-Style Skirt Steak image

Provided by Food Network Kitchen

Time 40m

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces
3 tablespoons sesame seeds
4 cloves garlic, smashed
1 cup cola
1/4 cup soy sauce
1/4 cup packed dark brown sugar
1/4 cup toasted sesame oil
Kosher salt and freshly ground pepper
1 large white onion, cut into 2-inch-thick wedges
6 to 8 slices thick-cut bacon
2 to 3 banana or Cubanelle peppers

Steps:

Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

KOREAN STEAMED CLAMS APPETIZER

Korean Steamed Clams Appetizer image

This is fun to do on a picnic especially if you can dig the clams right there. Make the sauce at home and bring it along. You can put the sauce on them a few hours ahead of time if you are serving them at home and keep them in the fridge if you plan to serve them cold - I like them at room temperature

Provided by Bergy

Categories Lunch/Snacks

Time 22m

Yield 24 clams

Number Of Ingredients 8

Ingredients

24 littleneck clams
3 tablespoons low sodium soy sauce
1 1/2 teaspoons sesame oil
3 cloves garlic, chopped
2 scallions, chopped
1 tablespoon ground toasted sesame seeds
1 teaspoon sugar
2 tablespoons jalapeno peppers, finely chopped

Steps:

Discard any clams that do not close when you give them a good rap (don't smash them) Scrub them twinkly clean.
In a large pot (big enough to hold the clams in a single layer) bring 1 cup of salted water to a boil and drop in the clams, cover and steam for 6 minutes or until the clams open (if any clams do not open discard) Meanwhile whisk together the remaining ingredients.
Remove clams and drain.
Remove 1 part of the shell so the clams are sitting in a half shell, loosen the clam with a twist of a knife Pour a little of the sauce onto each clam.
Serve hot or cold.

KOREAN STREET TOAST

Korean Street Toast image

Crispy, grilled, buttery bread joins a slightly sweet, super savory vegetable-egg patty, smoky ham and melty cheese, and a ridiculous amount of mayo and ketchup for one of the most memorable sandwich experiences of my life. Plus, you'll eat about a whole serving of vegetables and barely even notice.

Provided by Chef John

Categories Main Dish Recipes Sandwich Recipes Ham

Time 25m

Yield 1

Number Of Ingredients 14

Ingredients

⅓ cup julienned carrot
1 cup thinly sliced green cabbage
1 stalk green onion, thinly sliced
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ teaspoon kosher salt, or to taste
2 large eggs
3 tablespoons salted butter, divided
2 thick slices white bread
½ teaspoon white sugar, or to taste
2 thin slices smoked ham
1 slice mild Cheddar cheese
1 tablespoon ketchup, or to taste
1 tablespoon mayonnaise, or to taste

Steps:

Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.
Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.
Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.
Stack cabbage pieces on top of one another and transfer to toast. Top with sugar.
Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute.
Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.

Nutrition Facts : Calories 937.5 calories, Carbohydrate 49.9 g, Cholesterol 514.8 mg, Fat 69.6 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 33.9 g, Sodium 2594.5 mg, Sugar 14.5 g

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