KOREAN MARINADE
This is a great marinade for beef short ribs, chicken, or steak. Serve with steamed rice, beer, and kim chee.
Provided by Curlie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper. Place meat in the marinade, cover, and refrigerate for 30 minutes, or overnight.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 9.6 g, Fat 6.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 902.8 mg, Sugar 6.6 g
KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS
Steps:
- Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
Nutrition Facts : Calories 242 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 572 milligrams, Carbohydrate 4 grams, Protein 25 grams, Sugar 3 grams
KOREAN MARINATED FLANK STEAK
This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.
Provided by suze
Categories World Cuisine Recipes Asian Korean
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
- Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
- Preheat a grill for medium-high heat.
- Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.5 g, Cholesterol 33.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 3660.8 mg, Sugar 36.8 g
KOREAN MARINATED BEEF (BULGOGI)
This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.
Provided by Lillian Chou
Categories Beef Ginger Sauté Stir-Fry Quick & Easy Spring Soy Sauce Gourmet Dinner
Yield 4 main-course servings
Number Of Ingredients 10
Steps:
- Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes.
- Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds, then serve with accompaniments.
- *Available at Asian markets and many supermarkets.
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
FANTASTIC KOREAN-STYLE MARINADE FOR BEEF PORK OR CHICKEN
There should be enough marinade for about 2-1/2 pounds of beef or chicken you may double the marinade ingredients but keep the fresh garlic and green onion at the same amount --- the meat needs to come down to almost room temperature before grilling so plan well ahead, also there is a marinating time of 8-24 hours, you may omit the cayenne completely if desired or adjust to suit heat level.
Provided by Kittencalrecipezazz
Categories Pork
Time P1D
Yield 1 3/4 cups (approx)
Number Of Ingredients 10
Steps:
- In a bowl whisk together all marinade ingredients together until the sugar granules are completely dissolved.
- Pour the marinade over the meat and turn to coat.
- Cover with plastic wrap and refrigerate for 8-24 hours.
- Remove the meat and shake off excess marinade.
- Place the meat in a pan and allow to come down to room temperature (this will take a few hours).
- Grill as desired.
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
KOREAN STEAK MARINADE
Make and share this Korean Steak Marinade recipe from Food.com.
Provided by Toni in Colorado
Categories Low Cholesterol
Time 5m
Yield 2-4 steaks, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix ingredients and marinate steaks before grilling.
Nutrition Facts : Calories 379.8, Fat 19.3, SaturatedFat 2.7, Sodium 4257.3, Carbohydrate 43.1, Fiber 2.5, Sugar 33.9, Protein 10.3
KOREAN BBQ MARINADE
Provided by Bon Appétit Test Kitchen
Categories Sauce Garlic Ginger Marinate Quick & Easy Backyard BBQ Healthy Soy Sauce Green Onion/Scallion Bon Appétit
Number Of Ingredients 8
Steps:
- Whisk 1/2 cup reduced-sodium soy sauce, 2 tablespoons water, 1 1/2 tablespoons raw or turbinado sugar, 1 tablespoon minced garlic, 1 teaspoon Asian sesame oil, 1 teaspoon grated peeled fresh ginger, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Stir in 1/2 cup chopped scallions. DO AHEAD: Cover and chill up to 1 day.
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