Recipes for "korean"

Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.

Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.

Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).

Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.

Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.

Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

Preheat air fryer to 400 degrees F (200 degrees C).

Combine tapioca starch, garlic powder, salt and pepper in a shallow dish. Dredge chicken pieces through the mixture.

Line a baking sheet with a cooling rack and place chicken on rack to let excess dredge fall off. Lightly grease chicken with cooking spray and place in the air fryer basket.

Cook in the preheated air fryer for 10 minutes, shaking the basket halfway through.

Combine tomato sauce, gochujang sauce, honey, and soy sauce in a small bowl and drizzle over the chicken pieces.

Preheat an air fryer to 400 degrees F (200 degrees C).

Combine soy sauce, brown sugar, gochujang, sesame oil, ginger paste, garlic paste, and green onions in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 4 minutes. Turn heat off and set aside.

Place chicken wings in a large bowl. Add vegetable oil and massage into the chicken until evenly coated. Place wings in the basket of the air fryer and cook for 10 minutes. Flip wings and cook for 10 more minutes.

Dip wings into the sauce mixture and stir to coat. Return wings to the basket of the air fryer and cook 2 minutes. Coat wings into the sauce again. Return to air fryer basket and cook for 2 more minutes. Serve immediately.

Whisk eggs, soy sauce, and sugar together in a large bowl.

Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.

Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.

Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.

Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.

Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight.

Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade.

Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.

Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.

Gather the ingredients.

Cook and stir sesame seeds in a small dry skillet over medium-low heat until they are fragrant and toasted, about 2 minutes. Transfer immediately into a small bowl and let cool.

Mix ground beef, green onions, roasted garlic, mirin wine, soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. Divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick.

Pan-fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees F (65 degrees F).

Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, vegetable oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes.

Prepare dipping sauce: Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl.

Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.

Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.

Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.

Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

Combine pear, onion, ginger, 1/2 cup soy sauce, and 2 garlic cloves in the jar of a blender or food processor and pulse until marinade is smooth. Place tri-tip into a resealable plastic bag with the marinade. Refrigerate for at least 4 hours or up to overnight.

Slice tri-tip thinly against the grain.

Add grapeseed oil to a skillet over medium-high heat. When skillet is hot, sear meat until nice and charred, about 1 minute on each side. Remove meat from pan.

Add gochujang, rice vinegar, soy sauce, white sugar, minced garlic, minced ginger, and 1/2 cup water to the skillet. Stir until blended and smooth. Simmer sauce for 3 minutes and return meat back to the pan; simmer meat in sauce until heated through, 1 to 2 minutes. Season with salt and pepper.

Remove bulgogi from heat, drizzle with sesame oil, and sprinkle with sesame seeds. Heat rice in the microwave for 90 seconds, or according to package directions.

Plate bulgogi with rice, kimchi, and steamed veggies. Garnish with sliced scallions.

Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.

Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.

Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.

Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.

Remove beef from refrigerator about 20 minutes before cooking.

Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.

Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.

Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.

Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.

Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.

Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.

Cook on High for 3 hours.

Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.

Stir in cilantro and cook 15 minutes more. Serve.

1. In a medium bowl, toss together the chicken, cornstarch, and 1 tablespoon oil.

2. In a glass jar, combine the soy sauce, 3 tablespoons Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.

3. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over until it becomes crispy, about 5 minutes. Pour in the Gochujang sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Stir in the green onions, then remove from the heat.

4. Meanwhile, make the corn. Heat a medium skillet over medium heat. Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.

5. To serve, divide the rice among bowls and top with chicken and corn. Serve with additional green onions, cilantro, and yum yum sauce (recipe below). Enjoy!

1. In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.

In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.

2. Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.

Meanwhile, make the salsa.

Preheat the oven to broil. Line a baking sheet with parchment.

3. On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.

3. On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.

4. To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.

4. To a blender, add the roasted tomatillos, green onions,

Gochujang, sesame oil, rice vinegar, soy sauce,

lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.

5. Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!

1. In the bowl of your slow cooker, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks and stir in the cilantro.

2. Follow the directions as directed above for steps 2-5.

1. In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.

2. Follow the directions as directed above for steps 2-5.

In a large bowl, combine the soy sauce, mirin, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. Add the pork and toss well to coat. Try and make sure that almost all the pork is submerge in the sauce. Cover and place in the fridge for 1 hour or overnight.

Meanwhile, prepare the tomatillo sauce. Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos to a blender or food processor. To the blender, add the Gochujang, sesame oil, rice vinegar, soy sauce and lime juice. Blend until mostly smooth. Pour into a glass jar or serving bowl and then stir in the sesame seeds. Cover and store in the fridge until ready to serve. The sauce cane be store for at least a week in the fridge.

To make the slaw, preheat a grill or grill pan to high heat. Toss the spring onions, jalapenos and fresno chile with a little sesame oil. Grill the veggies until grill marks appear on both sides, about 5 minutes for the pepper and 3 minutes for the onions. Remove the veggies and allow to cool. Add the cabbage and mango to a mixing bowl. Chop the spring onions, de-seed the jalapeno + fresno pepper and then chop. Add the onions, peppers, cilantro, soy sauce, rice vinegar and any remaining sesame oil. Toss well. Store in the fridge until ready to serve.

In a medium bowl, add the soy sauce, grated pear, mirin, sugar, garlic, sesame oil, and black pepper. Stir until the sugar dissolves.

Ciara Kehoe / Simply Recipes

Add the beef and toss until it is evenly coated with the marinade. Cover it with plastic wrap and refrigerate for at least 30 minutes or overnight. At this point, you can put the marinated beef in a zip top bag and freeze it for later.

Ciara Kehoe / Simply Recipes

Heat the canola oil in a large cast iron grill pan over medium-high heat. Make sure the pan is hot before you add the bulgogi. Add the bulgogi in a single layer. You may need to cook it in batches. The meat should not overlap so that it chars nicely without steaming and releasing liquid. Cook until lightly charred and cooked through, 2 to 3 minutes on each side.

Ciara Kehoe / Simply Recipes

Transfer the bulgogi onto a serving platter or serve it straight from the pan. Sprinkle the green onions and sesame seeds on top. Serve it while hot with cooked rice on the side.

Leftovers can be tightly covered and refrigerated for up to 5 days.

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Ciara Kehoe / Simply Recipes

Thinly slice the pork into bite-sized pieces, about 1/4 to 1/2 inch thick. Place the pork in a zip-top bag or a glass container and set it aside while you made the marinade.

Simply Recipes / Ciara Kehoe

In a food processor, combine the pear, onion, garlic, ginger, and green onion, and process to a purée. Add the soy sauce, sugar, honey, sesame oil, gochujang, and black pepper, and pulse until combined. Pour the sauce over the pork and mix to coat. Cover and marinate for 30 minutes or up to 2 hours, in the refrigerator.

Simply Recipes / Ciara Kehoe

When you’re ready to cook the pork, heat a cast iron pan or Korean BBQ grill pan over medium-high heat. Add the pork along with the thinly sliced onion, working in batches so that the meat doesn’t overlap and create steam, and cook, turning often, until the meat is cooked through and slightly charred, about 10 to 12 minutes. Transfer to a large platter.

Top with sesame seeds and green onions. Serve with lettuce and/or perilla leaves to make wraps, or over rice.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.

Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.

Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.

Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.

Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.

Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Place beef in a large glass or ceramic bowl. Add pear juice, cooking wine, and black pepper; stir to coat. Marinate for 30 minutes. Add soy sauce, sesame oil, green onion, sugar, garlic, and sesame seeds. Cover the bowl with plastic wrap; marinate in the refrigerator, 2 hours to overnight.

Preheat an outdoor grill for medium-high heat.

Remove beef from marinade; shake off excess. Discard marinade. Place a sheet of aluminum foil on the preheated grill. Lay beef slices in a single layer on the foil. Place mushrooms and onion on another part of the foil.

Cook on the preheated grill until beef evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.

Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.

Season meat with salt and a drizzle of vegetable oil. Toss.

Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

Gather all ingredients. Preheat a cast iron skillet and a large wok-style pan to medium-high heat.

Lightly season the beef with salt and pepper. Add beef to the cast iron skillet, and allow to lightly sear before gently breaking it up into small chunks, but not too fine.

Add in soy sauce. Cook until beef is no longer pink, then set aside.

Add beef tallow to the wok. Add onions and saute just to get some color on them. Add bell pepper and chopped bok choy stalks; stir fry for 1 to 2 minutes. Add in snow peas, then garlic. Cook, stirring regularly to ensure everything softens but also stays crisp.

Add in bok choy leaves last. Give all the vegetables 1 full stir, then add bulgogi marinade. Stir, then stir beef into the mix.

Serve over hot white rice; garnish with cilantro leaves.

Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.

Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

Slice steak across the grain as thinly as possible.

Whisk soy sauce, brown sugar, fish sauce, ginger, sesame oil, chili paste, sesame seeds, and garlic together in a large bowl until combined. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour to overnight.

Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.

Coat a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side of the prepared sheet pan. Drizzle with enough olive oil to coat; season with salt and black pepper. Remove steak from marinade and shake off excess; place on other side of the prepared sheet pan. Discard remaining marinade.

Bake in the preheated oven until steak is slightly charred on edges, 10 to 12 minutes. Garnish with green onions.