Korean Barbecue Recipes
KOREAN-STYLE BBQ BEEF RECIPE BY TASTY
Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
- In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
- Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
- Heat the canola oil in a large skillet over high heat. Pat the meat dry.
- Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
- Serve with rice and side dishes.
- Enjoy!
Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams
BULGOGI (KOREAN BBQ)
This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.
Provided by WUCHONG KELLER
Categories World Cuisine Recipes Asian Korean
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
- Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Nutrition Facts : Calories 439 calories, Carbohydrate 24.3 g, Cholesterol 100.6 mg, Fat 17.5 g, Fiber 1.8 g, Protein 44.2 g, SaturatedFat 5.8 g, Sodium 3820.3 mg, Sugar 16.4 g
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h28m
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
Steps:
- Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
KOREAN BARBECUE-STYLE MEATBALLS
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 410 milligrams, Sugar 1 gram, TransFat 0 grams
KOREAN BARBECUE
This marinade is wonderful with pork chops, flank steak or chicken wings. For pork chops, marinate four 8-ounce chops in the refrigerator overnight. Grill over hot coals until medium-rare, about 5 minutes per side. For London broil or flank steak, marinate one 1 1/2-to-2-pound piece in the refrigerator for at least 8 hours. Grill over hot coals until rare, about 3 to 4 minutes per side.
Provided by Molly O'Neill
Categories condiments
Time 5m
Yield Two cups
Number Of Ingredients 14
Steps:
- Put all ingredients, except sesame seeds and scallions, in a blender. Puree until smooth. Pour the marinade into a glass or ceramic bowl. Add the sesame seeds and scallions. Refrigerate in an airtight container for up to 3 days.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 887 milligrams, Sugar 20 grams
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28 KOREAN BARBECUE RECIPES - BON APPéTIT RECIPE | BON …
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Author Carla Lalli MusicPublished Jul 05, 2014
- The Protein: Grilled Sliced Brisket. The centerpiece of any Korean barbecue is the meat. Whether you marinate or not, the first rule to getting it right remains the same: Embrace the fast and furious.
- The Protein: Soy and Sesame Short Ribs. The Korean grill favors thin pieces of meat cooked quickly over high heat, so the proteins don’t dry out. This method works just as well for rib eye as it does for short ribs.
- The Protein: Kalbi. “Jeolgi-jeolgi” (literally, “chewy-chewy”) is a prized texture in Korean barbecue. As it turns out, using your teeth to tear into a piece of meat feels really good.
- The Protein: Bulgogi. For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
- The Protein: Gochujang Pork Shoulder Steaks. Korean barbecue doesn't have to be steak; Seattle chef Rachel Yang recommends grilling pork shoulder. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
- The Protein: Korean Fried Chicken Wings. These fried chicken wings—from Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, Kentucky—may not technically be barbecue, but they're goooood.
- The Protein: Korean Braised Short Ribs. Like any good braise, this one only gets better with time. View Story.
- The Protein: Barbecue Ribs with Gochujang Sauce. This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.
- The Protein: Grilled Sesame Squid. For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.
- The Banchan (a.k.a. Sides): Pickled Carrots with Tarragon. The Korean table is almost as much about the accompaniments as it is the meat—that’s the purpose of the banchan, all those crunchy and acidic side dishes that balance your fatty, smoky proteins.
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- Bulgogi. Bulgogi is very easy to make at home with a few basic ingredients, and the thinly sliced beef doesn’t take long to marinate. This bulgogi recipe shows you everything you need to know about how to make the best bulgogi!
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- Salmon Bulgogi. Change up your salmon preparation, and make this bulgogi flavored salmon! The marinade is easy to whip up, and the fish cooks very quickly!
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