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
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.
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
eef with 1/4 cup Korean marinade.
In the meantime
n the refrigerator.
This recipe serves about 4 for banchan
/4 cup.
Remove bbq sauce from heat, and whisk
Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
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.
hen toss in 2 tbs BBQ sauce.
To make the
Combine ingredients and marinate beef strips for a few hours. Cook beef strips in a pan or barbecue on the grill.
roiler.
To make the BBQ sauce: While the pork is
Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle pork with salt and pepper; cook 8 to 10 minutes, until browned on all sides. Transfer meat to slow cooker.
Add water, tomato paste, brown sugar and gochujang to skillet, stirring to loosen the brown bits from bottom of skillet. Pour sauce over pork in slow cooker.
Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Microwave rice according to package directions. Remove pork from slow cooker and shred with two ...
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.
Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no ...
Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
Lay rib pieces in the marinade, dispersing onion ...
Peel and finely grate ginger.
Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil.
Cook over medium heat until the sauce starts to thicken, about 2-3 minutes.
Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.