korean

Korean Beef Bulgogi

Total Time: 30 minutes active, 4 hours inactive

Servings: 4

Bulgogi, literally meaning “fire” and “meat. This well known Korean dish consists of thinly shaved meat that is marinaded in a sweet and savory soy flavored sauce that tastes like no other; it’s so easy to make and fun to eat with friends and family. The enzymes from the grated Asian pear sweeten and tenderize the pieces of caramelized beef. This flavorful dish can be easily prepared on a stove-top griddle or grill.

Ingredients

Marinade

  • 4 Tbsp low sodium soy sauce

  • 2 Tbsp sesame oil

  • 1 Tbsp honey

  • 2 Tbsp of brown sugar

  • 6 cloves garlic

  • ½ Asian pear

  • 1 Tbsp of Mirin (Japanese rice wine)

  • 1 tsp of freshly ground black pepper, or more or less depending on taste

Bulgogi

  • ½ onion

  • 4 white part of green onions/scallions (greens reserved)

  • ½ red bell pepper

  • 1½ lb thinly sliced beef New York Strip Steak or Chuck Steak

  • 1 Tbsp grape seed oil

  • ½ Tbsp toasted white sesame seeds for garnish

  • reserved green onions for garnish

Preparation

  1. To make the bulgogi marinade, in a large bowl, whisk together 4 Tbsp low sodium soy sauce, 2 Tbsp sesame oil, 1 Tbsp honey, and 2 Tbsp brown sugar.

  2. Grate ½ of an Asian pear and 6 cloves of garlic with a mircoplane grater in the same bowl .

  3. Add freshly ground black pepper and mix all together. Set aside

  4. Cut the onion into thin slices and cut the white part of the green onion into 1 inch pieces and then cut in half lengthwise.

  5. Cut the green part of the scallions into quarter inch pieces and set aside for garnish.

  6. Julienne the red bell pepper, add the onion and white part of the green onions into the marinade and mix all together.

  7. Mix in the meat, using plastic gloves, massage the meat thoroughly with hands to ensure every piece of meat is incorporated with the marinade.

  8. Set aside for at least 4 hours or best if overnight to allow the enzymes from the Asian pear to tenderize the meat.

  9. Drain off any excess marinade from the bulgogi and pat dry with a couple paper towels to make sure the meat sears instead of steams.

  10. In a large skillet or cast iron grill, heat 1 Tbsp grape seed oil over medium high heat.

  11. Cook the marinated meat in a single layer until cooked through, about 5 minutes.

  12. Transfer the meat to the plate and sprinkle with sesame seeds and the green part of the scallions.

Asian-Style Glazed Hot Dog with KimChi

Total Time: 30 minutes

Servings: 4

Kimchi is one of those foods that adds an extra depths in flavors to other foods. Tacos, hotdogs, and cheese sandwiches can all be perked up with a spoonful of this fermented delight – this trend is well on the way to becoming a staple. The Asian-Style-Glazed Hot Dog with Kimchi is a fun and delicious take on traditional summer time fare. Inspired by the Japadog food truck in Vancouver, Canada.

Ingredients

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  • 4 Beef Hot Dogs, Grilled

  • 4 Hot dog buns, Toasted

  • 4 Tablespoons Teriyaki Sauce
    Toppings

  • 4 Tablespoons of Kimchi drained

  • 1 Teaspoon of oil

  • 4 Tablespoons mayonnaise

  • 2 Tablespoons of Sriracha

  • 4 Slices of cheddar cheese

  • 2 Tablespoons of cilantro leaves stems removed and shredded

  • 4 Nori Sheets, cut into thin strips

  • Black sesame seeds

Preparation

  1. Sauté Kimchi in oil on medium heat until most of the moisture is gone. Set aside.

  2. Mix mayonnaise with Sriracha and place it into a squeeze bottle.

  3. Heat up the BBQ and grill the hotdogs for about 8 minutes turning every 2 minutes careful not to burn, then brush them with the Teriyaki sauce and grill them for another 20 seconds. (Glaze the hot dogs at the end, Teriyaki sauce is high in sugar, and will burn)

  4. Toast the buns on the grill for 30 seconds cut side down.

  5. Put a slice cheddar cheese inside each bun, then place your hotdog on top.

  6. Now comes the fun part! Spoon the Kimchi into the warm buns next to the hotdogs and squeeze the Sriracha mayonnaise on top. Finally garnish with the cilantro leaves, Nori strips, and black sesame seeds.

 

Korean Pork Belly Lettuce Wraps

Total Time: 30 minutes active; 90 minutes total

Servings: 3-4

Grilled pork belly wrap is a popular dish in Korea because the dish is customizable and served table side making it a fun interactive dinner. The lettuce acts as the binder bringing unrelated items together creating a relationship between the food and the social interaction.

Ingredients

  • 2-3 pounds of pork belly sliced like thick bacon (grilled tofu can be substituted)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 teaspoons of sesame oil

    Dipping Sauce
  •  1/4 cup of yellow miso paste
  • 1 green onion chopped
  • 2 garlic cloves grated
  • 2 tablespoons of Korean hot pepper paste gochujang
  • 2 teaspoons of honey
  • 1 teaspoon of sesame seeds
  • 1 tablespoon of sesame oil

    Wrap and Toppings
  • 4 bunches of green onions thinly sliced
  • 1 bunch of lettuce, washed and drained
  • 1 English cucumber cut into bite size sticks
  • 1/2 cup of carrot sticks
  • 3-4 sliced jalapenos
  • 1 head of garlic, peeled, cloves cut in half
  • 1 Watermelon radish thinly sliced rounds
  • Prepared Kimchi
  • Steamed rice

Preparation

  1. Prepare the vegetables and toppings for the warp. Towel dry the lettuce making sure there is no moisture left.  Cut the green onions into very thin strips and soak in cold ice water for about 10 mins, then drain on a paper towel. Cut the rest of the vegetables and arrange everything on a tray with the prepared Kimchi.
  2. Prepare the sauce by mixing together miso paste, chopped green onions, grated garlic, gochujang, honey, sesame seeds, and sesame oil in a small bowl. (Dipping sauce keeps for about 3-4 days in fridge)
  3. Season the pork belly or tofu with salt and pepper and brush with sesame oil.
  4. Scoop a bowl of steamed rice for everyone.
  5. Heat up grill or electric griddle table side to medium. Everyone at the table should grill their own pork belly or tofu about 2-4 minutes per side depending on grill.
  6. Place the pork belly or tofu with a little bit of rice on a piece of lettuce. Now comes the fun part. Everyone can decide what toppings they want to add from the vegetable tray. Use the carrot or cucumber stick to smear the thick sauce onto the lettuce warp,  place the stick in the center, roll it up, and enjoy!

Serving Suggestion

This dish is perfect when hosting a dinner party for everyone to mingle and get involved in the process of creating the meal. Everyone can personalize their lettuce wrap however they like.  The pork belly can be easily substituted with grilled tofu making it vegan friendly.