Yangnyum Kanjang Bulgogi Dipping 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 DIPPING SAUCE RECIPE - (3.9/5)

Bulgogi Dipping Sauce Recipe - (3.9/5) image

Provided by UncleDick

Number Of Ingredients 9

Ingredients

1 garlic clove, crushed
1 teaspoon fresh ginger, grated
1 tablespoon scallion, finely minced
1/2 tablespoon Korean chili paste (gochu jang)
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 tablespoon rice wine
1/4 cup soy sauce

Steps:

Sprinkle the garlic with a little salt, and mince to a paste. Place the garlic paste in a mixing bowl, add all the remaining ingredients, and blend well. Serve immediately or keep in the refrigerator for a few days. .

BEEF BULGOGI WITH DIPPING SAUCE

Beef Bulgogi with Dipping Sauce image

Bulgogi is a classic Korean barbeque dish that will knock your chopsticks off! Serve over rice.

Provided by Derek Crook

Categories World Cuisine Recipes Asian Korean

Time 53m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup soy sauce
3 green onions, whites and greens, chopped
3 tablespoons white sugar
1 tablespoon vegetable oil
3 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
2 pounds beef sirloin steak, very thinly sliced
6 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons crushed toasted sesame seeds
1 teaspoon grated fresh ginger root
¼ teaspoon sweet paprika
¼ teaspoon cayenne pepper
1 pinch white sugar

Steps:

Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes.
Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl to make the dipping sauce.
Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 98 mg, Fat 18.8 g, Fiber 1 g, Protein 42.7 g, SaturatedFat 5.9 g, Sodium 2339.3 mg, Sugar 10.6 g

KOREAN BARBECUE - BULGOGI

Korean Barbecue - Bulgogi image

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish).

Provided by Stacie Lora

Categories Steak

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs lean beef tenderloin
1/2 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup water
3 finely chopped green onions
1/2 small onion
3 minced garlic cloves
2 teaspoons finely minced fresh ginger
1/2 teaspoon black pepper
1 tablespoon sugar
2 tablespoons white sesame seeds (Toasted And Ground (optional)
2 tablespoons sesame oil

Steps:

cut meat into narrow strips.
In a glass or stainless steel dish mix all remaining ingredients together.
Add the beef and stir thoroughly.
Cover and let marinate for at least 3 hours.
Preheat wok or pan & place meat on the broiler (griller) and cook it quickly on both sides.
serve over rice.

Nutrition Facts : Calories 535.2, Fat 36.7, SaturatedFat 12.9, Cholesterol 129.9, Sodium 2142.8, Carbohydrate 6.7, Fiber 1, Sugar 3.2, Protein 42.9

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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