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Recipe By :
Serving Size : 18 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 tablespoons toasted sesame seed
1/3 cup soy sauce
2 tablespoons sake — (or dry vermouth)
1 tablespoon molasses
1 teaspoon toasted sesame oil
1/4 teaspoon pepper
1 1/2 pounds beef sirloin steak — boneless, in 1″
cubes
skewers — 4 to 6″
toasted white and black sesame seed
white radish relish

Based on the classic Korean entre made with beef short ribs, this easier-to-eat appetizer features beef sirloin. Blend the 2 tablespoons toasted sesame seed in a covered blender container till ground. Transfer to a small bowl; stir in soy sauce, sake, sesame oil and pepper. Place beef cubes in a heavy plastic bag; add marinade. Seal bag and turn to coat. Chill for 2-4 hours turning bag occasionally. Meanwhile soak wooden skewers in water for 30 minutes. Drain meat, reserving the marinade. Thread two meat cubes onto each skewer. Place skewers on the rack of an unheated broiler pan; broil 3-4″ from the heat for 12-14 minutes or till done, turning once and brushing with reserved marinade. Arrange skewers on a serving plate. Sprinkle with toasted white and black sesame seed. Serve with White Radish Relish. Makes 18 servings.

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Korean Ribeye Steak

Recipe By : Stu Hopper
Serving Size : 2 Preparation Time : 0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 rib eye
1 bunch green onion cut in pieces
1 clove garlic or 1 tbs minced garlic from jar
1 teaspoon black pepper
1/8 cup red wine vinegar
1/8 cup extra virgin olive oil
1/8 cup sesame oil
1/3 cup soy sauce
2 tablespoons brown sugar
1 pear sliced — (optional)

1. Combine all ingredients except steak.

2. Mix well

3. Add steak to marinade and place in refridgerator overnight.

4. Grill to your liking.

Per serving (excluding unknown items): 322 Calories; 27g Fat (74% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2750mg Sodium

Serving Ideas : Serve with rice

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Serving Ideas: Serve with rice

Korean Sesame And Ginger Marinade

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–for beef — lamb, pork—–
4 large garlic cloves — crushed
2 teaspoons fresh grated ginger root
2 tablespoons sugar
2 tablespoons peanut oil
2 scallions — chopped
1/2 teaspoon crushed — dried hot red
— pepper
2 tablespoons toasted white sesame seeds
6 tablespoons soy sauce

Combine all ingredients in a bowl. Makes about 1-1/2 cups.

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Korean Salad

Recipe By : Mary Davis
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–salad–
1 bag spinach washed
1 can waterchestnuts — canned thinly
— sliced
2 eggs hard boiled
1 can bean sprouts drained
1 package bacon crisp — crumbled
–dressing–
3/4 cup sugar
1/4 cup vinegar — (1/2)
1 cup oil — (1/2)
1/3 cup catsup — (1/2)
2 teaspoons worcesterster
onion to taste
salt to taste

Salad Tear spinach into bite sized pieces. Dressing Blend in Blender untill smooth.

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Korean Barbecue – Bulgogi

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds lean beef tenderloin
1/2 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup water
3 tablespoons finely chopped green onion
3 teaspoons crushed garlic
2 teaspoons finely minced fresh ginger
1/2 teaspoon black pepper
1 tablespoon sugar
2 tablespoons white sesame seeds — toasted
and ground
1 tablespoon sesame oil

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate – a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal – just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompanimen! ts suc h as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). Cut the beef across the grain into very thin slices, then cut 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 a tabletop broiler (Hibachi or Ghengis Kahn Cooker), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks.

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Khal Bi (Korean Barbecue Meat)

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds short ribs
1/2 cup shoyu
1 tablespoon sugar
1 dash black pepper
2 cloves garlic — finely chopped
1 tablespoon honey
1 cube ginger — (1″) finely sliced
2 stalks green onion — fine chop
1 teaspoon sesame oil

Slice mean 1/8 inch away from bone, leaving bone attached. Crisscross meat to break fivers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to desired doneness.

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Bul Kogi (Korean Barbecue)

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds beef short ribs
2 cloves garlic — crushed
1/4 cup sesame seed — toastd/crushd
1 cup grn onions — finely chopped
1 teaspoon pepper
1 teaspoon sesame oil
2 cups soy sauce
1 cup sugar
1/4 cup oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender. Los Angeles Times – Created by: Wailea Steak House, Hawaii

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Spicy Korean Cucumbers

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cucumbers
5 chopped green onions
4 large clove garlic
sesame oil
1/4 cup soy sauce
1/4 cup white vinegar
1 teaspoon korean chile powder — (mexican won’t do, get
from asian food shop)

Slice ends off the cucumbers and rub against the ends to get the bitterness out. (A white frothy paste will form). Peel cucumbers and slice in about 1/8th inch slices. Add finely chopped garlic and green onions. Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1 tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add more for taste. Marinate, chill, and serve. Recipe can be doubled easily.

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