Korean meat

Korean meat

Bulgogi (Bulgogi) meat in Korean. This is usually a Korean dish. Pul is fire, kogi is meat. Served as a hot main course or as a cool appetizer. You can cook it from any meat, but veal is welcome. Ready, cooked meat is a continuation for another dish - “Volcano”. In this version it is simply fried meat without vegetables, but can be prepared with onions, green onions, bell peppers, carrots, and mushrooms. Koreans eat this meat by wrapping it in lettuce with rice, dipping it in soy sauce and washing it down with broth.

Ingredients for “Korean style meat”:

Base

• Veal (beef is possible) - 500 g
• Vegetable oil (For frying) - 4 tbsp. l.
• Sesame (Roast in advance until coffee brown) - 20 g

Marinade

• Soy sauce - 5 tbsp. l.
• Pear (If you don’t have a sweet pear, you can take 1 tbsp sugar) - 1 pc.
• Mustard - 1 tbsp. l.
• Sesame oil - 2 tbsp. l.
• Ginger (Ground or root) - 1 tsp.
• Vinegar (7% table vinegar is possible) - 1 tsp.
• Garlic - 5 teeth.
• Chili pepper (You can use reddish pepper powder 0.5 tsp) - 0.3 pcs.
• Dark pepper - 0.5 tsp.
• Sweet paprika - 1 tsp.

Production time: 60 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for “Korean style meat”:

Take half a kilogram of veal, separate all the veins and films.

We cut the veal into strips 0.5 cm wide, 2-4 cm wide, 10-12 cm long.
You can cut it into wide strips, like chops.

We lay out the pieces on a thick film, cover with a second layer and beat them to the thickness of a student’s ruler - 0.2 cm

Pour soy sauce into the bain-marie, add mustard and stir well. Add grated sweet pear.

Add all other ingredients - spices, sesame oil and rice vinegar. Then add garlic.

Place the cooked beef into the marinade and mix thoroughly. Place in the refrigerator for 2-3 hours, or preferably overnight (that is, in the dark) .

We remove any piece of meat from the marinade, straighten it and place it in the frying pan. Fry a little on both sides in vegetable oil, because they are very thin and are actually ready in the marinade.

Our bulgogi is ready. Place on a plate and sprinkle with toasted sesame seeds. The meat is served either with rice or with french fries as a side dish, and preferably with lettuce.

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June 24, 2015 olesyakoshka #

June 24, 2015 Tony Ex # (recipe creator)

October 18, 2014 Irushenka #

October 18, 2014 Morini #

October 19, 2014 Tony Ex # (recipe creator)

October 19, 2014 Morini #

October 18, 2014 Sherl #

October 18, 2014 Tony Ex # (recipe creator)

October 18, 2014 Sherl #

October 18, 2014 Sherl #

October 19, 2014 Tony Ex # (recipe creator)

October 19, 2014 Sherl #

October 19, 2014 Tony Ex # (recipe creator)

October 19, 2014 Sherl #

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Korean beef

Ingredients

Beef pulp – 400 g;

Vegetable oil for frying;

Green onions and sesame seeds for serving.

Marinade for meat:

Garlic – 2 cloves;

Sesame oil – 2 tbsp;

Soy sauce – 4 tbsp;

Rice vinegar - 2 tbsp;

Balsamic – 1 tsp;

Red pepper – 2 pinches.

• 239 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

I propose to prepare surprisingly tasty meat in Korean, in a special marinade, naturally adapted to our conditions and method of preparation. In the beginning, bulgogi (fiery beef) was cooked over an open fire or on a grid with coals. At home and in almost all restaurants, they are now simply cooked in a frying pan. The whole secret is in a tasty marinade and a high-quality, soft piece of meat.

For this dish, it is best to use sliced ​​or neck portions of beef. In the latter case, a spatula will do. The higher the quality of the meat, the tastier the result. I assure you, you will not be disappointed.

Prepare the marinade. To do this, mix all the ingredients until completely smooth.

Cut the beef into thin slices, the thinner the better. It is easier to create this if the meat is slightly frozen.

Then the meat must be well beaten on both sides.

Place the beef in the marinade and mix with your hands. Leave for at least 1 hour. You can leave it in the refrigerator overnight (that is, in the dark) or during the day. The longer it marinates, the better.

Fry the marinated meat in a small amount of vegetable oil; it is better to do this in portions and not immediately.

Fry for 5 minutes, not longer. The meat should turn brown.

Place the beef on a platter and sprinkle with green onions and sesame seeds.

Serve with boiled rice (virtually no salt), vegetables and Korean salads. Lettuce leaves are indispensable. A piece of meat is wrapped in a salad, Korean meat paste, lettuce, and pepper are added and eaten. Rice replaces bread.

The most delicious Korean fried meat

Fried meat is one of those dishes that no one can give up. The most delicious Korean fried meat is very simple to make. An indescribably fragrant, superbly savory, divinely appetizing dish that everyone will enjoy. Tender homemade Korean meat is amazingly mixed with snow-white rice. And the pleasant smell of juicy meat simply drives you crazy. Let's see what we need for this.

Ingredients:

• brown cane sugar - 35 g;
• 700-800 grams of beef;
• shallots - 2 pieces;
• onions - 0.5 pieces;
• garlic - 3-4 cloves;
• dark ground pepper - 1 teaspoon;
• soy sauce - 65 g;
• Chili pepper to taste;
• sesame oil - 3 tablespoons;
• ginger - 12-15 g;
• green onions - 15 g;
• sesame seeds (roasted) - 1 tablespoon.

The most delicious Korean fried meat. Step-by-step recipe

1. To prepare the most delicious Korean fried meat, we need the freshest beef.
2. Using a knife, cut the beef (according to the recipe) into strips.
3. Place the chopped meat in a deep bowl.
4. After cutting the meat, let's start making the marinade sauce. For this we need a blender with a bowl.
5. Cut the ginger into small pieces and place in a blender bowl.
6. Then add garlic, shallots, brown cane sugar to the ginger and beat everything with a blender into a paste.
7. Advice. To make a sauce for delicious fried meat, you can also use ordinary snow-white sugar, but you need to use a little less of it than cane sugar.
8. Add the purchased fragrant sauce to the meat.
9. Cut half the peeled onion into half rings using a knife. Add chopped onions to the meat.
10. Then add a little chopped chili pepper.
11. Pour three tablespoons of sesame oil into the container with the meat (I use black sesame oil, it has the most intense aroma).
12. Add dark ground pepper to taste (approximately 1 teaspoon).
13. Pour soy sauce into the meat and mix everything well (I do this with my hands).
14. Cover the bowl with meat with cling film and leave for 30 minutes (during this period of time the meat must marinate well).
15. Pour a little vegetable oil into a preheated frying pan and add the meat.
16. We cook the most delicious Korean fried meat over high heat (no need to cover the pan with a lid).
17. Once the sauce has all evaporated and the meat is ready, add chopped green onions and stir.
18. Place the finished fried meat on a plate, sprinkle with green onions, sesame seeds and place a little chili pepper on top.

Fine fried meat in soy sauce is quite simple to make. Marinade with soy sauce and sesame oil gives juicy meat an extraordinary smell and taste. The Very Savory website team wants you to enjoy your meal.

Beef in Korean sweet sauce.

Korean-style beef in sweet sauce is a very simple and savory recipe that is often used to make the most ordinary daily lunch.

Unlike traditional bulgogi , the meat in this dish does not require marinating, and is cooked in a wok or in an ordinary frying pan, while bulgogi is usually cooked on the grill.

You will need very few ingredients, they are ordinary and can easily be found in almost any kitchen.

This meat is usually served with unleavened rice or noodles; in general, this is such a versatile recipe that virtually any side dish will go with it.

The meat tastes very catchy, quite sweet and, unlike almost all other Korean meat recipes, it is not spicy at all, although no one bothers to add chili flakes during the cooking process and thereby give a special spicy note to the whole dish.

Useful for making beef in sweet sauce in Korean

Serves 2

• Beef. 300 gr. (Steak, shoulder, thick edge.)
• Fresh ginger. 2 cm.
• Garlic. 2-3 cloves.
• Honey. 1 tablespoon.
• Starch. 1 heaped tablespoon. Better than corn.
• Soy sauce. 2 tablespoons.
• Water. 4-5 tablespoons.
• Vegetable oil. 1 tablespoon.

Cooking beef in sweet sauce Korean style

In a small bowl, mix honey, soy sauce, water and starch. The honey should completely dissolve. Let it sit while all other ingredients are prepared.

Grate the garlic and ginger on a small grater.

We carefully clean the beef from all films and cut it into thin long pieces.

Heat vegetable oil in a frying pan or wok and place the chopped meat in it.

Rapidly fry the meat until the color changes and the water evaporates.

Then add grated garlic and ginger.

Stirring constantly, quickly fry for 30-40 seconds until the aroma of garlic and ginger is powerful.

Then carefully mix the prepared sauce. By this time, the starch will have settled to the bottom of the bowl, so you need to shake it again and thereby distribute it throughout the entire amount of water.

Pour the sauce into the frying pan with the meat and immediately start stirring everything with a spatula.

The sauce will begin to thicken very quickly.

Since there is honey in the sauce, there is a high possibility that it will start to burn if you do not stir the contents of the frying pan or leave the sauce on a hot stove, so we bring the sauce to a suitable thickness and shiny state and immediately remove it from the heat.

That, in fact, is all. Korean beef in sweet sauce with honey and ginger is ready.

You will spend less than 15 minutes on the entire production. So it’s best to have the side dish ready at this point. As a side dish, you can use rice, noodles, potatoes, or any other to your taste.

Place the Korean beef with sweet sauce on a plate and, if desired, sprinkle with chopped green onions or sesame seeds.