Recipes for "korean bbq"

Gather all ingredients.

Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper until sugars dissolve.

Submerge ribs in marinade; cover the bowl and refrigerate 7 to 12 hours -the longer, the better.

Preheat an outdoor grill for medium-high heat. Remove ribs from marinade and shake off excess; discard marinade.

Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Serve and enjoy!

Pulse the dressing ingredients in a food processor until smooth. Place the steak in a bag and cover with enough dressing to coat. Refrigerate for 1-2 hours (now would be a good time to prep all other veggies).

Heat a very heavy pan over high heat. Pull the steak out of the sauce and discard remaining sauce. Add the steak to the pan with a little oil if necessary depending on what type of pan you are using. It should sizzle! Let the steak sit for 1-2 minutes to get a golden brown sear, flip if necessary, or just remove from the pan and let it finish cooking on a plate. How long you cook the meat for is dependent on how well-done you want your steak, but just keep it mind that it cooks quickly because it’s sliced very thinly.

Toss all the veggies and steak together with enough dressing to coat (you will likely have extra – save it in the fridge for another round). Throw in the wontons and scallions just before serving.

MEAT PREP: Cut the steak into very thin bite-sized pieces and place in a mixing bowl. Peel the garlic, ginger, and pears. Pulse in a food processor until a paste forms. Add the paste to the meat and stir to combine. Cover everything with soy sauce, brown sugar, and sesame oil – just enough to cover and marinate. Your ratio should be roughly 4 parts soy sauce, 4 parts brown sugar, 1 part sesame oil. Mix it all up and refrigerate for 30 minutes or so.

RICE: Cook rice according to package directions.

SAUCE PREP: Whisk all Yum Yum Sauce ingredients together. Set aside.

MEAT COOKING: Heat a large heavy-duty skillet over very high heat. Discard remaining marinade and add the steak to the pan. Sear for a few minutes, flipping it around once or twice, until your meat has a really nice golden brown exterior. Set aside.

BOWL ASSEMBLY: Arrange the rice, kimchi, greens, and steak in a bowl. Add the egg on top and sprinkle with sesame seeds, scallions, and Yum Yum Sauce. Mwah! You’re a boss.

Gather all ingredients.

Whisk soy sauce, white and light green parts of green onions, yellow onion, sugar, garlic, sesame seeds, sesame oil, red pepper flakes, ginger, and black pepper together in a large glass or ceramic bowl.

Add steak slices and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour, or up to 1 day.

Heat a wok or large skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes.

Garnish bulgogi with dark green parts of green onions.

In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate; add beef and onions. Stir to coat, cover, and refrigerate for 1 hour.

Preheat a grill pan over high heat and brush with oil; add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Combine the hoisin sauce, gochujang, vinegar, honey, and soy sauce in a medium bowl. Stir together well and set aside.

Rub the chicken with 1/3 cup or so of the sauce – enough so that all of the thighs are coated with a little sauce. Reserve the remaining sauce for basting the chicken later.

Place the thighs in a plastic freezer bag. Make sure the chicken is in a single layer; use two bags if you need to rather than overlapping the chicken.

With your hands, press out as much air as possible from the bag and partially seal the top. Slowly submerge the plastic bag in a pot filled with water up to the top of the bag, pressing out as much air as possible. Seal the bag the bag once you reach the top. (Read more here.)

At this point you can dry the bag and freeze the chicken for up to 3 months before cooking.

When you are ready to cook, add your Joule or other immersion circulator to the pot of water and heat to 158 degrees F.

Add chicken to the pot of hot water, making sure all of the chicken thighs are fully submerged in the water. Cook for 3 to 5 hours; the chicken is ready any time within this time frame. (Cook for at least 4 hours if cooking from frozen.)

Make sure your cooking bags are completely submerged in the water throughout the cooking time. I also like to rotate them once halfway through to make sure they are cooking evenly.

About 500°F or until you can hold your hand 1 inch over the grates for 1 to 2 seconds.

Remove the chicken from bags and transfer to a platter. Place the chicken skin-side up on the grill, and grill for 1 to 2 minutes. Baste with some of the extra sauce, then flip the chicken skin-side down.

Baste with some more sauce and grill for another 1 to 2 minutes. You should have some nice grill marks on both sides at this point. Continue to baste with BBQ sauce and flip a few times if you like. Remember, the chicken is already cooked at this point, so we're only grilling to sear the outside.

When chicken is grilled on both sides, remove it from the grill and transfer to a clean platter. Garnish with sesame seeds and scallions, and serve immediately.

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In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Place ribs in a large pot and cover with cold water. Soak ribs in the refrigerator for 1 hour to pull out any blood. Drain.

Combine Asian pear, onion, and garlic in a blender; blend until smooth. Pour into a large bowl and stir in soy sauce, brown sugar, honey, sesame oil, and black pepper. Add ribs to soy mixture; turn to coat evenly. Cover the bowl and marinate in the refrigerator, 8 hours to overnight.

Preheat an outdoor grill for high heat and lightly oil the grate.

Remove ribs from marinade and cook on the preheated grill until meat is tender and the outside is crusty, 5 to 10 minutes per side. Discard marinade.

Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl; add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.

Place short ribs in a large reseable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.

Preheat grill for medium heat and lightly oil the grate.

Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.

Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.

Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot again and pressure cook on "Manual" mode for an additional 20 minutes.

1. In a large ziplock bag, combine the soy sauce, honey, garlic, gochujang, sesame oil, and lemon juice. Add the shrimp, seal the bag and toss to coat. If desired, you can marinate the shrimp for up to 24 hours, but it's not imperative.

2. To make the citrus butter. In a small sauce pan, combine the butter, orange juice, and lemon juice and cook over medium heat until the sauce is melted and smooth. Remove from the heat and stir in the cilantro and chiles.

3. Preheat an outdoor grill or grill pan to high.

4. Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.

5. Arrange the skewers on a platter or plate and serve drizzled with the citrus butter and top with sesame seeds and cilantro. Enjoy!

Gather the ingredients.

Whisk sugar, soy sauce, water, onion powder, and ground ginger together in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes.

Remove from the heat and let cool to room temperature, 20 to 30 minutes. Whisk in lemon juice and chili paste.

Gather all ingredients.

Stir soy sauce, brown sugar, garlic, rice wine vinegar, gochujang paste, black pepper or gochugara chili powder, ginger, and sesame oil 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.

KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.

Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).

Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you’re saving it for later. (We freeze these for easy dinners and lunches, and we also eat many of them immediately because they’re so darn good.)

Gather the ingredients.

Stir soy sauce, brown sugar, water, green onions, garlic, and sesame oil together in a bowl until sugar has dissolved.

Place ribs in a large resealable plastic bag; pour in marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 hours.

Preheat an outdoor grill for medium-high heat; lightly oil the grate. Remove ribs from the bag; shake off excess marinade and discard marinade. Grill ribs on the preheated grill until meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, chili powder, salt, and pepper. Add pork to marinade; turn to coat. Cover and refrigerator for 2 to 4 hours.

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.

Thread pork, onion, mushrooms, bell pepper, and zucchini onto skewers. Transfer to the prepared baking sheet and pour marinade over skewers.

Bake in the preheated oven until pork is tender and browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).