Korean Gogi Bokum Deep Fried Beef Slices Recipes

KOREAN GOGI BOKUM (DEEP FRIED BEEF SLICES)

Steps:

• Cut the beef as you would for stir fry, then pound each piece so it is very thin.
• Arrange beef single layer in a dish and sprinkle over it the green onion, leek & garlic.
• Mix the sugar, soy sauce, sesame oil & chili sauce together.
• Spoon over the beef.
• Marinate for 2 hours or more in the refrigerator.
• Heat the peanut oil in a wok until it is very hot.
• Fry each piece of beef for a few seconds only.
• Drain on paper towel.
• Serve at once over rice with Bulgogi sauce.

STIR-FRIED BEEF IN SPICY HUNAN SAUCE

Steps:

• Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes.
• Mix Hunan Sauce ingredients together in a bowl and set aside.
• After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl.
• Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat.
• Stir fry the beef until it is cooked but still a bit rare.
• Remove beef onto a plate.
• Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant.
• Stir in the beef, heat through and serve.

KOREAN YANGNYUM KANJANG (BULGOGI SAUCE)

Steps:

• Crush tha garlic with the salt & sugar.
• Mix all the ingredients together, stir well.

KOREAN OJINGO BOKUM

Steps:

• Stir Fry Sauce.
• Cut ginger into smaller pieces.
• Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
• Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste.
• Squid.
• Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
• Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
• Cut into 1/4 inch wide strips from the "head" to the "tail".
• Cut the strips into about 2 inch sections.
• Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
• Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
• Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
• Optional Vegetables (Use any or all).
• Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
• Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
• Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
• Wash and thin slice mushrooms.
• Separate broccoli florets and wash in cold water.
• Cooking.
• Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
• (Broccoli and carrot, stir fry about 40 seconds if used).
• (Onion slices, stir fry 30 seconds if used).
• Squid, green onion, (and cabbage if used), stir fry 30 seconds.
• Sauce and pepper, stir fry 2 minutes.
• Remove from heat and add sesame oil, toss and serve garnished with sesame seed.

EASY BULGOGI (KOREAN BBQ BEEF)

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a 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 green parts of green onions.

KOREAN DIPPING SAUCE

Steps:

• Combine and serve in a pretty dipping dish along side dumplings or korean pan fried vegetables.

OVEN DEEP PIT BARBECUED BEEF

Steps:

• Start the day before serving.
• Mix seasonings well and roll the roast in the mixture.
• Pour the liquid smoke over the roast.
• Tear 8 layers of heavy duty foil in approximately 24 inch lengths.
• Wrap the roast in each piece of foil individually, sealing layer each well.
• After using 4 lengths of foil, place roast in a large brown grocery bag and seal with masking tape.
• Continue with the other 4 lengths of foil, again, sealing well.
• Place in a large roasting pan and put into a 200°F oven for 24 hours.
• Do NOT disturb the meat while roasting.