Korean Bbq Sauce Recipes
KOREAN BBQ BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan to high.
- Combine the sesame oil and salt in a small bowl and set aside.
- Thinly slice the scallion greens into 3-inch-long julienne. Stir together the soy sauce and rice vinegar in a small bowl. Add the scallions, toss and set aside.
- Lightly oil the grill and rub the grates with one of the onion rounds. Place the onions on the grill and grill until slightly charred and softened, 3 to 4 minutes per side. Move the onions off to the side to keep warm. Grill the rib-eye slices until browned and cooked to the desired doneness, about 2 minutes per side.
- To eat, dip a piece or two of the rib-eye into the seasoned sesame oil and then place in a lettuce leaf along with some grilled onions. Top with some marinated scallions and consume like a taco.
KOREAN BBQ SAUCE
I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.
Provided by holmes416
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 49.5 g, Fat 1.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 3779.4 mg, Sugar 41.2 g
KOREAN BARBECUE SAUCE
This is super speedy and very flavorful. I've had it for a long time; I don't remember where I got it from anymore.
Provided by Aunt Cookie
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Stir or blend all ingredients until thoroughly mixed.
- Can be served over brown rice or used as a marinade.
Nutrition Facts : Calories 723.3, Fat 40.8, SaturatedFat 5.8, Sodium 4043.3, Carbohydrate 56.4, Fiber 5.3, Sugar 38.1, Protein 14.2
BRYANNA'S KOREAN BBQ SAUCE
This recipe comes directly out of Bryanna Clark Grogan's "20 Minutes to Dinner". It is fabulous on seitan, tofu, or TVP!
Provided by BelovedRooster
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a blender, or add scallions after blending for more color and texture.
- The sauce can be used right away as a marinade for TVP or tofu, or can be simmered over low heat in a small saucepan until it thickens and used later for stirfries or marinades.
- It will keep at least a week.
- I have had great success simmering this sauce in partially rehydrated TVP chunks (I had to add more water to the sauce while simmering) and tofu.
- Once the sauce coats and absorbs into whatever protein source you choose to use, you can lay the chunks out on a cookie sheet and broil them until slightly charred, or about 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 104.2, Fat 2.3, SaturatedFat 0.3, Sodium 2013.6, Carbohydrate 17.3, Fiber 1.1, Sugar 10.3, Protein 4.8
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- Whisk all ingredients together in a small saucepan (off the heat!) until smooth and no more lumps of cornstarch are visible.
- Bring to a boil, whisking constantly. Then lower the heat to a simmer and cook, stirring, until the sauce has thickened to your liking.
- If the sauce is too thick, add a little more stock. If the sauce is too thin whisk a little cornstarch into cold stock or water, then whisk this into the sauce and simmer until thickened enough. Do NOT add dry cornstarch directly into the hot sauce!
- Pour into a clean jar while hot and allow to cool before closing with a tight-fitting lid and storing in the fridge.
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