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
GRILLED KOREAN-STYLE SKIRT STEAK
Provided by Food Network Kitchen
Time 40m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
- Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
- Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.
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
KOREAN STEAK
This is a very good recipe, served with kim chee and rice! Times do not include marinating time. I mix it together before work, it seems to be plenty of time. I usually serve it with rice or use it to make an 'Oriental' salad.
Provided by katie in the UP
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, mirin and crushed red chili peppers. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
- Remove meat and toss marinade.
- Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink.
- UPDATE: this also worked well on a grill!
Nutrition Facts : Calories 866.5, Fat 85.3, SaturatedFat 34.1, Cholesterol 112.4, Sodium 1096.4, Carbohydrate 12.3, Fiber 0.6, Sugar 8.9, Protein 12
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 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
KOREAN-STYLE GRILLED FLANK STEAK
Categories Onion Soy Quick & Easy Backyard BBQ Steak Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
- Prepare a gas grill for direct-heat cooking over medium-high heat.
- Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
- Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
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