KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.
Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you're saving it for later.
rying to cook for my Korean boyfriend - I am a total
epper in a bowl until marinade is well-mixed.
Place
For the Marinade: In a small bowl, mix
arge bowl, and pour the marinade over the ribs. Stir to
Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor grill for medium-high heat.
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.
Shrimp Marinade and Grilling: In a glass
nch wide).
Mix the marinade ingredients in a bowl until
irst four ingredients for the marinade. Pour the mixture into a
Combine ingredients and marinate beef strips for a few hours. Cook beef strips in a pan or barbecue on the grill.
ay rib pieces in the marinade, dispersing onion slices between and
Place A1 sauce, soy sauce, brown sugar, sesame oil, pineapple, pear, and apple in to a blender and puree.
Transfer puree to a sauce pot and simmer, reducing to 2/3 original volume, until a thick sauce is formed to create the Korean BBQ sauce.
Grill chicken thighs until done. Toss in Korean BBQ sauce and serve.
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
Combine oil with Knorr(R) Beef flavor Bouillon Cube in small cup, mashing with fork until blended; rub over steak.
Cook steak in large nonstick skillet over medium-high heat until desired doneness. Remove steak and set aside. Prepare Knorr(R) Menu Flavors Rice Sides(TM) - Asian BBQ in same skillet according to package directions.
Meanwhile, combine carrot, snow peas, green onions and lime juice in medium bowl; set aside.
Thinly slice steak. Evenly divide rice between tortillas. Top with steak, then vegetable mixture.
Add drained pinto beans and Korean barbecue sauce and combine well
Combine all ingredients in a small bowl until well blended.
Marinade shrimp for 1 hour in the refrigerator.
Thread shrimp and green onion strips on metal or bamboo skewers, alternating.
Grill, turning once, basting 5 minutes until tender.
Boil remaining marinade in saucepan for 1 minute.
Serve with shrimp.
Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal
combine all ingredients for the marinade (except chicken).
Add chicken
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.