Yangnyum Kanjang Bulgogi Dipping Sauce Recipes

KOREAN YANGNYUM KANJANG (BULGOGI SAUCE)

Steps:

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

KOREAN BARBECUE - BULGOGI

Steps:

• cut meat into narrow strips.
• In a glass or stainless steel dish mix all remaining ingredients together.
• Add the beef and stir thoroughly.
• Cover and let marinate for at least 3 hours.
• Preheat wok or pan & place meat on the broiler (griller) and cook it quickly on both sides.
• serve over rice.

YANGNYEOM SAUCE

Steps:

• In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
• Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.

PONZU SAUCE

Steps:

• Heat the soy sauce and the bonito flakes together in a saucepan. Bring to a boil.
• Cool, then run the sauce through a sieve to drain off the bonito flakes.
• Then mix the drained soy sauce with the vinegar and lemon juice.
• Use this for dipping with shabu-shabu

BEEF BULGOGI WITH DIPPING SAUCE

Steps:

• Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, 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.
• Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl to make the dipping sauce.
• Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

BULGOGI DIPPING SAUCE RECIPE - (3.9/5)

Steps:

• Sprinkle the garlic with a little salt, and mince to a paste. Place the garlic paste in a mixing bowl, add all the remaining ingredients, and blend well. Serve immediately or keep in the refrigerator for a few days. .

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.

MARIQUITAS SALSA

Steps:

• Place the garlic, cilantro, lime juice, and vinegar in a food processor and puree until combined well.
• Heat the olive oil in a small saucepan until hot, but not smoking.
• Remove pan from heat.
• Pour the pureed mixture into the oil whisking constantly for a minute or two.
• Serve warm.