Korean BBQ Chicken Marinade Recipe

This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chili paste as desired. Four tablespoons is usually as much as anyone can take!

Prep Time  : 10 Min

Cook Time : 15 Min

Ready In    : 25 Min

Served for  : 3 people

Ingredients

* 1 tablespoon white sugar

* 1 tablespoon soy sauce

* 1 tablespoon water

* 1/8 teaspoon onion powder

* 1/8 teaspoon ground ginger

* 1/8 teaspoon lemon juice (optional)

* 1/4 teaspoon hot chile paste (optional)

Directions

1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.

2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Authentic Korean Bulgogi Recipe

This is the Korean Bul-Go-Gi recipe I've learned from my mother who lives in Korea. I've made this dish many times and got raves every time. Yummy!

Prep Time : 20 Min

Cook Time : 10 Min

Ready In    : 3 Hrs

Served for  : 4 people

Ingredients

* 1 1/2 pounds beef top sirloin, thinly sliced

* 2 tablespoons white cooking wine

* 1 cup pear juice

* 1 teaspoon ground black pepper

* 1/4 cup soy sauce

* 1 tablespoon white sugar

* 2 tablespoons Asian (toasted) sesame oil

* 1 tablespoon minced garlic

* 2 tablespoons chopped green onion

* 1 tablespoon sesame seeds

* 1/2 pound fresh mushrooms, halved (optional)

* 1/2 onion, chopped (optional)

Directions

1. Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.

2. Preheat an outdoor grill for medium-high heat.

3. Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

Cooking Tips 

• You can substitute 2 shredded fresh pears for the pear juice.
• For better taste, soak beef in cold water for a couple of hours. Change water occasionally.
• Optional: Serve with a handful of Korean sweet-potato noodles. If pan-frying the beef, you can add 1/2 cup of beef broth to make a sauce to go over rice.

Barbecued Korean Ribs Recipe

Marinated short ribs are grilled until crispy on the outside and tender on the inside. These full-flavored ribs are a sure-fire hit.

Served for: 4 people

Ingredients

* 4 pounds beef short ribs, 2-1/2 inches long

* 2/3 cup Kikkoman Teriyaki Marinade & Sauce

* 1 tablespoon sesame seeds, toasted

* 1 teaspoon sugar

* 2 teaspoons hot pepper sauce

* 2 large cloves garlic, pressed

Directions

1. Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag.

2. Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally.

3. Remove ribs; discard marinade.

4. Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.

Source: http://allrecipes.com/Recipe/Barbecued-Korean-Ribs/Detail.aspx

Bulgogi (Korean Barbecued Beef) Recipe

Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!

Prep Time  : 30 Min

Cook Time : 20 Min

Ready In    : 3 Hrs 20 Min

Served for  : 4 people

Ingredients

* 3 tablespoons soy sauce

* 1 tablespoon sesame oil

* 1 tablespoon sesame seeds

* 1 clove garlic, minced

* 1 teaspoon white sugar

* 1/2 teaspoon salt

* 1/2 teaspoon ground black pepper

* 1/4 teaspoon monosodium glutamate (MSG) (optional)

* 1 pound beef top sirloin, thinly sliced

* 1 carrot, julienned

* 1 green onion, chopped

* 1/2 yellow onion, chopped

Directions

1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.

2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.

3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Source: http://allrecipes.com/Recipe/Bulgogi-Korean-Barbecued-Beef/Detail.aspx

Bulgogi (Korean BBQ) Recipe

This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.

Prep Time  : 25 Min

Cook Time : 10 Min

Ready In    : 1 Hr 35 Min

Served for  : 4 people

Ingredients

* 1 cup soy sauce

* 1/2 cup pear juice or white wine

* 3 tablespoons white sugar

* 2 tablespoons chopped garlic

* 1 teaspoon sesame oil

* 1 teaspoon sesame seeds

* 1 tablespoon ground black pepper

* 1 teaspoon monosodium glutamate

* 1 (2 pound) beef rump roast, sliced into thin strips

* 1 onion, cut into thin strips

Directions

1. In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.

2. Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Source: http://allrecipes.com/Recipe/Bulgogi-Korean-BBQ/Detail.aspx

Korean Sushi Recipe

This is a Korean-inspired version of sushi that uses minced beef and canned tuna instead of raw fish. It's mouthwatering, but may take some practice.

Prep Time : 30 Min

Cook Time: 30 Min

Ready In   : 1 Hr

Served for : 6 people

Ingredients

* 2 cups uncooked short-grain white rice

* 2 cups water

* 2 tablespoons cider vinegar

* 2 leaves chard

* 2 eggs, well beaten

* 2 tablespoons soy sauce, divided

* 3 tablespoons water

* 1 onion, diced

* 1 tablespoon vegetable oil

* 3/4 pound beef tenderloin, minced

* 1 (6 ounce) can chunk light tuna in water, drained

* 1 carrot, julienned

* 1 cucumber, julienned

* 6 sheets nori (dry seaweed)

Directions

1. In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.

2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.

3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.

4. Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.

5. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.

6. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

Source: http://allrecipes.com/Recipe/Korean-Sushi/Detail.aspx

Korean Chicken Recipe

A savory soy sesame delight! Serve over shredded cabbage if desired.

Served for : 4 people

Ingredients

* 1 (3 pound) whole chicken

* 1/4 cup soy sauce

* 2 tablespoons sesame seeds

* 1/8 teaspoon salt

* 1/8 teaspoon ground black pepper

* 1 green onion, minced

* 1 clove garlic, minced

* 1 teaspoon peanut oil

* 1 tablespoon white sugar

* 1 teaspoon monosodium glutamate (MSG)

Directions

1. Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.

2. In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.

3. Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

Source: http://allrecipes.com/Recipe/Korean-Chicken/Detail.aspx

Korean Marinade Recipe

This is a great marinade for beef short ribs, chicken, or steak. Serve with steamed rice, beer, and kim chee.

Prep Time : 10 Min

Ready In   : 10 Min

Served for : 6 people

Ingredients

* 6 tablespoons soy sauce

* 3 tablespoons white sugar

* 2 tablespoons sesame oil

* 1 green onion, chopped

* 1 clove garlic, minced

* 2 tablespoons toasted sesame seeds

* 1 tablespoon all-purpose flour

* 1 pinch ground black pepper

Directions

In a medium bowl, mix together the soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper. Place meat in the marinade, cover, and refrigerate for 30 minutes, or overnight.

Source: http://allrecipes.com/Recipe/Korean-Marinade/Detail.aspx