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
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-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
EASY BULGOGI (KOREAN BBQ BEEF)
Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.
Provided by KDC860
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 10.2 g, Fiber 0.5 g, Protein 21.4 g, SaturatedFat 2.9 g, Sodium 844.2 mg, Sugar 8.1 g
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
KOREAN SIRLOIN
Make and share this Korean Sirloin recipe from Food.com.
Provided by Jolene20fan
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together in a small bowl soy sauce, ginger, brown sugar, sesame oil, cayenne and garlic.
- Pour marinade into a large ziploc bag, then add steak and turn to coat. Refrigerate for 1 to 4 hours turning bag several times.
- Heat a ridged grill pan over medium-high heat until very hot. Remove the steak from the bag, pour the marinade into a 1-quart saucepan and reserve. Pat the steak dry with paper towel and cook for 6 to 8 minutes per side for a medium rare steak.
- Remove steak to a cutting board and let stand for 10 minutes.
- Add 2 tbsp of water to the marinade in the saucepan and heat to boiling over high heat, boil for 2 minutes.
- Slice steak into thin strips diagonally against the grain. Serve with the cooked marinade.
Nutrition Facts : Calories 140.4, Fat 5.8, SaturatedFat 1.4, Cholesterol 34, Sodium 1095.9, Carbohydrate 7.4, Fiber 0.4, Sugar 4, Protein 14.4
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KOREAN STEAK RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (10)Category MainsCuisine KoreanTotal Time 1 hr 10 mins
- In a small bowl whisk together the soy sauce, Coke, sesame oil, and hoisin sauce. Add the garlic and scallions and whisk again.
- To get the marinade on the steak, do whichever of these floats your boat: Place the steaks in a large deep dish, pour the marinade over them, and cover the dish tightly with tin foil or pour the marinade into a large resealable plastic bag, add the steaks, seal the bag, and shake them around till they’re coated in the marinade. Either way, the steaks should marinate in the fridge for up to 12 hours but no longer than that.
- Pull the steaks out of the marinade, pile them on a plate, and let them rest at room temperature for 20 to 30 minutes. Discard the marinade.
- If you’re using the grill, fire it up. Lay the meat right on the rack and let it grill until it gets a nice char, turning once. The timing will depend on the thickness of the steaks. You just want to get a nice char going, you don’t want to cook them through. Transfer the steaks to a cooler portion of the grill until the desired doneness, about 4 minutes for medium-rare, depending on the thickness. They’re done when the meat springs back to the touch [if you have a meat thermometer, the internal temperature should be 115°F (46°C)]. You could instead bring the steaks back inside and finish it on a rack in a roasting pan in an oven preheated to 400°F (204°C)…but why turn on the oven if there’s no need? If you’re using a cast-iron skillet or grill pan, heat it over medium-high heat until hot but not smoking. Sear the steak on each side for about 4 minutes, then check the steak for doneness. If you prefer anything beyond medium-rare or if you’re dealing with steaks that are larger than a pou
KOREAN STYLE STEAK | LEITE'S CULINARIA
From leitesculinaria.com
4.7/5 (10)Total Time 35 minsCategory MainsCalories 652 per serving
- In a large shallow bowl, stir together the sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots, and salt and pepper to taste until the sugar has dissolved.
- Add the steak, turn to coat it with the marinade, and let it sit at room temperature for 15 minutes.
- Lightly brush a paper towel with vegetable oil and, using tongs, carefully rub the grill rack with the oiled paper towel.
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