Korean Beef Bulgogi

 

KOREAN BEEF BULGOGI

from DamnDelicious

yield: 6 SERVINGS

 

prep: 2 MINUTES

cook: 15 MINUTES

total: 3 MINUTES

A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it’s so tender!!!

INGREDIENTS

• 1 1/2 pounds boneless rib eye steak
• 1/2 small pear, peeled and coarsely grated
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon gochujang, Korean red pepper paste
• 2 tablespoons vegetable oil, divided
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

INSTRUCTIONS

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
• In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
• Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

NOTES

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

Asian Lettuce Wraps

Asian Lettuce Wraps - cooking classy

Ingredients

• 3 tsp olive oil, divided
• 1 lb 93% lean ground turkey or chicken
• 4 - 5 Tbsp hoisin sauce, to taste (I used Lee Kum Kee)
• 1 Tbsp soy sauce, (low-sodium or regular)
• 2 tsp sriracha (optional)
• 1 Tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 1 tsp honey
• 1 Tbsp minced fresh garlic (3 cloves)
• 1 Tbsp peeled and minced fresh ginger
• 2/3 cup sliced green onions, white and light green portion, plus more green portion for serving
• 1 medium carrot, peeled and shredded (1/2 cup)
• 1 (8 oz) can water chestnuts, drained and chopped small
• 1 large head Bibb lettuce or iceberg lettuce

Instructions

1. Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

   
   
2. Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.

   
   
3. Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.

   
   
4. Drain off excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

   
   
5. Heat remaining 1 1/2 tsp oil in now empty side of skillet.

   
   
6. Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.

   
   

   Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

   
   
8. Serve warm in lettuce leaves garnished with sliced green onions.

Recipe Notes

• If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.
• Recipe source: inspired by Allrecipes

Better Than Takeout Sesame Noodles

Better Than Takeout Sesame Noodles - as seen in Parade Oct 18, 2009 (page 19)

For the sauce:

• 6 Tbsp peanut butter
• 5 Tbsp soy sauce
• 1 1/2 Tbsp sugar
• 1 Tbsp warm water
• 1 Tbsp Asian sesame oil
• 1 Tbsp rice vinegar
• 1/4 cup chopped ginger
• 3 cloves garlic, chopped

Other ingredients:

• 1/2 lb. thin spaghetti
• 1 Tbsp Asian sesame oil
• 1/2 lb. cooked and finely shredded chicken
• 1/4 English cucumber, peeled and cut in slivers
• 1/2 red pepper, diced
• 10 snow peas, thinly sliced across
• 3/4 cup bean sprouts

1. Put all the ingredients for the sauce into a blender of mini food processor, and whir until smooth.
2. Cook the spaghetti following package directions. Drain, rinse, and toss with the sesame oil and chicken. Add the sauce and mix until evenly combined.
3. Top with the crunchy vegetables and serve immediately.