ossible and put in a bowl. Add the vinegar, sugar, salt
edium-high heat. Carefully add beef brisket and brown the meat
he Marinade: In a small bowl, mix soy sauce, sugar, minced
ink.
Remove to a bowl.
Repeat with another tsp
Put the cornstarch in a bowl and whisk in 1/2
In a large bowl, combine beef, mushrooms, onions, soy sauce, vinegar and sesame oil. Set aside for 30 mins.
Preheat a grill plate or wok over high heat. Working in batches, stir-fry beef mixture for 3-4 mins.
Serve beef and mushrooms in lettuce leaves topped with chilies.
Heat large casserole and saute ginger in oil.
Add the onions till soft then the garlic.
Stir well till fragrant,.
Dump in the beef spareribs and stir fry till beef changes color.
In a large bowl, mix soy, sugar, wine,sesame oil, chili garlic sauce and hot water.
Mix till well blended.
Pour to beef.
Let simmer on low fire for 1 hour till 1 1/2 hours.
Add in toasted sesame seeds and chopped leeks last 10 mins of cooking.
Serve on top of piping hot rice.
Preheat the oven to 300\u00b0F. Combine ginger, onion, garlic, chili paste, bay leaf, soy sauce, sugar, stock, beef and chili peppers in a large baking dish. Cover with foil.
Bake for 1 hour. Stir in 2 cups water. Cover and bake for 2 hours. Add carrots; cover and bake for 20 mins. Season to taste.
Divide cabbage among 4 bowls. Top with beef mixture and sprinkle with sesame seeds.
he sliced meat into a bowl, then pour the marinade over
In a small bowl, combine soy sauces, vinegar, scallions, sugar, sesame oil, garlic and ginger. Arrange steaks in shallow dish and pour half of marinade over them. Reserve remaining marinade as dipping sauce. Chill steaks, covered, for 2 hours, turning once.
To make kimchi salad, place all ingredients in a large bowl and toss to combine.
Preheat a grill pan on high. Cook steaks for 1 min each side. Cover and leave to rest for 2 mins. Serve steak with kimchi salad, sprinkled with sesame seeds and accompanied by dipping sauce.
Soak ribs in a large bowl of cold water to drain
gg yolks in a small bowl and pour into the skillet
In a small bowl whisk together gochujang, green onions,
and brown sugar in a bowl until the sugar has dissolved
Heat a large frying pan over medium heat. Brown ground beef with garlic and ginger in the sesame oil. Keep pan medium heat so sesame oil doesn't burn. Once cooked through, spoon out fat from pan.
Add brown sugar, soy sauce, salt and pepper flakes to the beef mixture. Simmer for a few of minutes to blend the flavours. This is when I'll set the table and make some quick veggies (Asian cucumber salad, sesame carrots, slaw).
Serve beef over rice and top with green onion and toasted sesame seeds.
Cut beef and radish into chunks.
Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
Put the beef in one and the radish in the other and marinade for at least an hour.
Add the water (hot) and the contents of the beef bag to the water in the slow cooker.
1 hour later add the contents of the other bag.
Slow cook for 3-4 hours and it's done.
Put beef in bowl and sprinkle sugar on top.
Put in refrigerator overnight.
Mix together carrots, green onion, garlic, sesame oil, pepper, salt, soy sauce, and wine.
Let them set for a few hours.
Use an electric fry pan and cook the beef with the vegetables on med-high heat.
Serve over white rice. Note:
The electric fry pan can be put in the middle of the dining table and everyone can cook their own beef.
Brown the sesame seed lightly over low heat; set aside.
Slice the steak on the diagonal in very thin slices.
Score each slice with an X.
Combine remaining ingredients; mix well.
Pour over steak slices.
Let stand 30 minutes.
Drain meat; reserve marinade.
Broil steak slices as near source of heat as possible for 30 seconds to 1 minute.
Turn and sprinkle with sesame seed. Broil 30 seconds longer.
Serve with rice and reserved marinade. Makes 4 to 6 servings.
Can be easily reduced to half a recipe.
igh heat. Cook and stir beef in the hot skillet until
Stir all ingredients but meat together in the bowl of a slow cooker.
Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!