JANG JORIM WITH HARD-BOILED EGGS (KOREAN SOY BEEF STRIPS)
Today we made one of my favorite meat side dishes called Jang Jorim, which is basically Korean soy beef strips with hard-boiled eggs. It is a salty side dish. Enjoy cold or warm with rice and other banchan side dishes. It can be stored for up to a week in the refrigerator, two weeks maximum.
Provided by mykoreaneats
Categories Side Dish
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
- Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
- Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
- Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
- Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 11.4 g, Cholesterol 141.7 mg, Fat 10.9 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 4.3 g, Sodium 1880.5 mg, Sugar 5.9 g
AWESOME KOREAN STEAK
Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.
Provided by CHAMEIL
Categories World Cuisine Recipes Asian Korean
Time 12h30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
- Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 21.4 g, Cholesterol 68.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1249.1 mg, Sugar 15.5 g
KOREAN STEAK AND EGGS
A friend of mine dragged me out of my Williamsburg hideout to Red Hook in Brooklyn one morning where I had one of the nicest fusion breakfasts in a long time. The restaurant was called The Good Fork, and has fantastic Korean/American food. A quick google, and I found a recipe that was in Bon Appetit's feature of the restaurant. I've made only slight modifications. If you are totally averse to runny eggs, I suggest you skip this recipe. The yolk totally completes this dish. Cooking time does not include overnight marinating time.
Provided by TheeBadMonkey
Categories Breakfast
Time 8h35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For steaks:.
- Combine marinade ingredients in bowl. Add steaks. Cover; Let it sit overnight.
- For Kimchi rice:.
- Bring 2 cups water to boil in small saucepan. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18-20 minutes.
- Meanwhile, prepare grill or grill pan over medium-high heat. Grill steaks until slightly charred but still pink in center, about 3 minutes per side. Transfer to plate. Let stand 5 minutes.
- Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi, shallot, and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.
- Cook the eggs, preferably in a non-stick skillet in the remaining oil (butter works great as well), just until whites are set. Season as desired.
- Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
- ***If you're just in it for the kimchi and don't want the hassle, I will admit that I've actually done this with Spam in place of the marinated steaks. It worked for me -- I can't believe I just fessed up to eating Spam -- .
Nutrition Facts : Calories 596.1, Fat 25.9, SaturatedFat 6.4, Cholesterol 278.4, Sodium 1342.8, Carbohydrate 45.9, Fiber 1.5, Sugar 2.4, Protein 41.2
GRILLED KOREAN STEAK AND RICE BOWLS
The key to this very flavorful and easy meal is 6-10 hours of hands off time thanks to a quick blended marinade. Asian pear does double duty as a tenderizer in the marinade and adds a sweet crunch to the rice bowl.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak into 3 to 5 pieces of the same thickness. Carefully slice any pieces thicker than 1/2 inch in half horizontally to create 2 thinner pieces. Put in a large nonreactive bowl or large resealable bag.
- Combine the soy sauce, sesame oil, vinegar, garlic, sugar, a pinch of salt and a generous grinding of pepper in a blender. Cut the pear in half; roughly chop 1 half and add it to the blender. (Refrigerate the other pear half for serving.) Puree the mixture in the blender until smooth, then pour over the steak; toss. Seal the bag and refrigerate 6 to 10 hours.
- Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs.
- Remove the steak from the marinade, letting the excess drip off. Strain the marinade into a small pot and bring to a boil over medium heat. Simmer until slightly thickened, 2 to 3 minutes; set the sauce aside. Season the steak pieces with salt and pepper and place on the hot grill. Cook, flipping and moving the pieces occasionally to prevent flare-ups, until lightly charred, 5 to 8 minutes for medium doneness, depending on the thickness. Transfer the steak to a cutting board and let rest about 5 minutes.
- Cut the remaining pear half into matchsticks. Divide the lettuce among shallow bowls, piling it to one side; top with the kimchi and pear. Add the rice to the other half of the bowls. Slice the steak and add to the bowls; sprinkle with the scallions. Drizzle with the sauce.
Nutrition Facts : Calories 490, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 1236 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Sugar 12 grams, Protein 30 grams
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