Monday, January 1, 2001

Korean Recipes

Daeji Bulgogi (Spicy Korean Pork BBQ)
1lb. pork tenderloin, trimmed
2TB brown sugar
2TB soy sauce
1 1/2 TB Sambal Oelek
1tsp. minced peeled fresh ginger
1tsp. dark sesame oil
1/2 tsp. crushed red pepper
3 cloves garlic, minced
Cooking spray

1). Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm.
2). Remove pork from freezer and cut across grain into 1/16-inch thick slices.
3). Combine pork, sugar, and next 6 ingredients in a large container. Seal and marinate in refrigerator 1 hour, stirring occasionally.
4). Cook on stove top or on BBQ with grilling basket.

Beef Bulgogi
1-1.5lbs thinly sliced rib-eye steak. Cut into paper thin slices (partially freeze beef first).
1/3 cup soy sauce
3TB white sugar
1TB sesame oil
3 cloves minced garlic
2TB toasted sesame seeds
1/4 tsp red pepper flake
2 pinches of black pepper
1/4 tsp fresh minced ginger
1/4 medium yellow onion, halved and sliced into moon shape
2 green onions, finely sliced into small pieces

1). Whisk all ingredients in a medium bowl except beef and onions.
2). When most of the sugar has dissolved, add been and onion slices to the bowl and massage marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour.
3). To pan fry, place a few slices of beef in single layer and completely flat on a hot oiled frying pan. Fry until each side is cooked.
4). Some prefer to fry until the edges of the beef have turned dark brown.
5). Serve with hot rice.

Korean Tacos in the Slow Cooker
3-4 pounds of beef roast (chuck roast is good)
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic peeled, but cloves left in tact
1/2 onion diced
1 inch fresh ginger root, peeled and grated, or minced
2 TB rice wine vinegar
1 TB sesame oil
1 whole jalapeno diced (or 1/2 tsp. red pepper flake)

1). Throw everything into a slow cooker.
2). Cook on low for 8-10 hours, or on high for 3-4 hours.
3). Once finished, shred meat.
4). Serve with Asian Slaw, and on tortillas. Preferably corn.

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