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Sun's Korean Marinating Sauce
Pantry Korean

Sun's Korean Marinating Sauce

4.7

Prep
15 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
  2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
  3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
  4. 4 Preheat the oven broiler.
  5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Kalbi Marinade
Pantry Korean

Kalbi Marinade

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

Homemade Tahini
Pantry Middle Eastern

Homemade Tahini

5.0

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
  2. 2 Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
  3. 3 Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

By SFChef

Easy Homemade Tahini
Pantry Middle Eastern

Easy Homemade Tahini

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread sesame seeds onto a baking sheet.
  3. 3 Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
  4. 4 Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed.
  5. 5 Store in a airtight container in the refrigerator for up to one month. Stir well before using.

By Karra Showen

Spicy Asian-Style Wing Sauce
Pantry Asian

Spicy Asian-Style Wing Sauce

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
  2. 2 Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

By Carissa

Teriyaki Marinade and Sauce
Pantry Asian

Teriyaki Marinade and Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 To make a marinade: Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a bowl until well combined.
  2. 2 To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

By Matthew Broomhead

Kalbi (Marinated Beef Short Ribs)
Korean

Kalbi (Marinated Beef Short Ribs)

4.5

Prep
10 min
Cook
30 min
Total
520 min

Instructions

  1. 1 Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
  2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
  3. 3 Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By LYZZARD

Yummy Korean-Style Glass Noodles (Japchae)
Dinner Korean

Yummy Korean-Style Glass Noodles (Japchae)

4.6

Prep
5 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Break noodles into medium pieces. Place into a deep dish and cover with hot tap water. Soak for 10 minutes.
  2. 2 Meanwhile, whisk boiling water, soy sauce, and brown sugar together in a 2-cup liquid measure.
  3. 3 Drain noodles and transfer to a bowl. Pour soy mixture over top and soak for 2 minutes.
  4. 4 Heat oil in a large skillet over medium heat. Add noodles and soy sauce mixture. Cook and stir until hot, about 5 minutes.
  5. 5 Transfer noodles and sauce to serving bowls. Garnish with sesame seeds.

By SarahandtheCity

Fiery Red Pepper Potatoes
Side Dish Korean

Fiery Red Pepper Potatoes

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
  2. 2 Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

By Chicken_Livers_Stink

Gluten-Free Kalbi Beef
Dinner Korean

Gluten-Free Kalbi Beef

4.0

Prep
10 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
  2. 2 Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
  3. 3 Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
  4. 4 Preheat grill for medium heat and lightly oil the grate.
  5. 5 Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.

By AmyBeall

Mom's Spicy Cucumber Kimchee
Side Dish Korean

Mom's Spicy Cucumber Kimchee

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
  2. 2 Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
  3. 3 Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

By santokieann

Korean-Style Cucumber Salad
Lunch Korean

Korean-Style Cucumber Salad

4.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
  2. 2 Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover and refrigerate, at least 5 minutes.

By Paula Stotts

Awesome Korean Steak
Dinner Korean

Awesome Korean Steak

4.6

Prep
20 min
Cook
10 min
Total
750 min

Instructions

  1. 1 In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
  2. 2 Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

By Michael Patten

Kongnamool (Korean Soybean Sprouts)
Dinner Korean

Kongnamool (Korean Soybean Sprouts)

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil; add bean sprouts and cook, uncovered, until tender yet still crisp, about 15 seconds.
  3. 3 Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Drain well and set aside.
  4. 4 Whisk sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl.
  5. 5 Stir in bean sprouts and toss to coat; sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

By Emmy

Beef Bulgogi
Dinner Korean

Beef Bulgogi

4.8

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper together in a bowl.
  3. 3 Place flank steak slices in a shallow dish. Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.
  4. 4 Preheat an outdoor grill for high heat, and lightly oil the grate.
  5. 5 Quickly grill flank steak slices on the preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
  6. 6 Serve hot and enjoy!

By Tenny Sharp

Easy and Simple Korean BBQ Ribs
Dinner Korean

Easy and Simple Korean BBQ Ribs

4.8

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
  2. 2 Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. 4 Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

By Allrecipes Member

Kimchi (Korean Fermented Spicy Cabbage)
Korean

Kimchi (Korean Fermented Spicy Cabbage)

4.5

Prep
60 min
Cook
10 min
Total
3445 min

Instructions

  1. 1 Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
  2. 2 Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
  3. 3 Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
  4. 4 Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
  5. 5 Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
  6. 6 Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
  7. 7 Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
  8. 8 Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

By mykoreaneats

Dak Bulgogi (Korean Barbeque Chicken)
Dinner Korean

Dak Bulgogi (Korean Barbeque Chicken)

4.0

Prep
10 min
Cook
15 min
Total
385 min

Instructions

  1. 1 Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
  2. 2 Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
  3. 3 Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
  4. 4 Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Transfer thighs to a serving plate and garnish with sesame seeds.

By mykoreaneats

Daeji Bulgogi (Pork Bulgogi)
Dinner Korean

Daeji Bulgogi (Pork Bulgogi)

5.0

Prep
20 min
Cook
15 min
Total
215 min

Instructions

  1. 1 Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
  2. 2 Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
  3. 3 Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

By Ann Lee

Korean Chicken
Dinner Korean

Korean Chicken

4.3

Prep
Cook
Total

Instructions

  1. 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. 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. 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).

By Cheryl Stark

Korean Marinated Hard-Boiled Eggs
Appetizer Korean

Korean Marinated Hard-Boiled Eggs

3.9

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine soy sauce, water, sugar, green onions, jalapeno, garlic, and sesame seeds together in a large bowl. Add eggs to the bowl, cover, and refrigerate for 8 hours to overnight.
  2. 2 Remove eggs from the refrigerator. Slice in half and place on a serving platter. Spoon some of the marinade over top and drizzle with sesame oil to serve.

By Soup Loving Nicole

Korean Potatoes
Dinner Korean

Korean Potatoes

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
  2. 2 While potatoes are cooking, mix together water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes in a bowl.
  3. 3 Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

By cullivoe

Korean Soft Tofu Stew (Soon Du Bu Jigae)
Dinner Korean

Korean Soft Tofu Stew (Soon Du Bu Jigae)

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

By susi EM