There are many in Korea in various ways preparing meat dishes. If you are used to the fact that meat is served to you cooked and you need to eat it with a knife and fork, cutting it into pieces, then the Korean method of cooking meat may seem somewhat unusual and even confusing to you. After all, the most popular way of cooking meat in Korea is when you fry it yourself at your table.
Bulgogi, which literally means “fire-roasted meat” or “fire meat,” can be made from either beef or pork. In restaurants specializing in bulgogi, each table has a special fryer or grate. Typically these fryers are gas-based, but it is also common to see ones that heat up traditional way using coals. These roasters are the most popular because they are becoming rare. The taste of the bulgogi depends on the type of fire and grill used.
For some reason, everyone thinks that if a dish is Korean, it must be spicy, and even small children eat this meat. For bulgogi, it is best to use beef tenderloin, but other non-tough cuts of beef, like mine, will work. The meat turns out very aromatic, tasty even when cold. Lacking an open fire at home, I fried the meat in a saucepan.
There is no single marinade for bulgogi, since all family secrets are kept sacred and not disclosed, and this method is just a base with small deviations. I have on at the moment I didn’t have sesame oil at home, which is advisable to add to the marinade, I didn’t notice much of a difference.
In Korean cuisine, various variations of the preparation of pickled vegetables, fish and meat dishes. Tender boiled beef tenderloin, marinated with fresh vegetables I tried it once in one of the Korean restaurants. I liked the Korean marinated beef - a delicious, spicy and aromatic marinated salad with meat, cucumbers and carrots - and, of course, I took the recipe to my culinary treasury. 🙂 My recipe with step-by-step photos demonstrates how to quickly and easily prepare delicious and vitamin-rich boiled beef with vegetables in Korean.
Products:
- boiled beef (fillet) – 400 g;
- carrots – 200 gr;
- onion – 200 gr;
- fresh cucumbers – 200 gr;
- garlic – 3-4 cloves;
- salt – 2/3 tsp;
- sugar – 2 tsp;
- vinegar 6% - 2 tbsp;
- vegetable oil– 100 gr;
- ground black pepper – 1 tsp;
- curry – 2 tsp;
- dill – 1 bunch;
- parsley - 1 bunch.
How to cook Korean beef - with cucumbers, carrots and spices
We start cooking by cutting the boiled beef fillet into long, thin strips. You can cut the beef both along and across the grain; this will not affect the taste of the cooked meat in Korean. While we are preparing the vegetables, it is better to cover the sliced meat with a plastic bag and put it in the refrigerator to avoid weathering.
And so, cucumbers and peeled carrots can either be grated on a Korean carrot grater, or, as I did, cut into long thin strips. Onions Simply remove the peel and chop into half rings.
From the dill and parsley, washed and slightly dried with a paper towel, you need to remove the coarse (hard) branches, and finely chop the tender part of the greenery with a knife.
Squeeze the peeled garlic through a press.
On last stage Let's start dressing the salad. Place the chopped meat, carrots, cucumbers, onions, garlic, parsley, and dill in a deep bowl. Add spices - salt, sugar, vinegar, ground black pepper, curry, vegetable oil and mix everything thoroughly.
This is the mixture of beef and vegetables we ended up with. Now, put our Korean meat salad into a bowl or jar, close the lid and put it in the refrigerator for three hours. During this time, the meat and vegetables will be thoroughly marinated and exchange flavors. In order for the mixture to marinate more evenly, you need to remove the salad from the refrigerator approximately once an hour and stir.
Over time, the delicious, aromatic and moderately spicy Korean marinated beef is simply laid out on portioned plates and served to consumers as an independent dish.
Spicy pickled vegetables can be stored in the refrigerator for up to three days, but usually very delicious dish My household eats Korean cuisine much faster. 🙂
Korean cuisine offers all kinds of... vegetable salads and spicy meat dishes. One of the most popular recipes is Korean meat, which is ideal for lovers of original treats richly seasoned with all kinds of spices.
Korean meat - recipe
For a festive feast or to surprise guests, you should mix meat and vegetables in one dish, diluting it with seasonings, spices and an unusual sauce. Korean-style meat and vegetables are also suitable for a regular family dinner. The dish harmoniously combines piquancy and sour-sweet astringency. To make the meat tasty and aromatic, chefs advise strictly following the recipe.
- The meat is marinated for 1-1.5 hours and cut into pieces.
- Soy sauce and sesame oil are added to it.
- Chop the garlic and onions, combine them with the meat, and put them in the cold for 1.5-2 hours.
- Chop vegetables and fry them.
- Fry the meat over high heat. Add vegetables and continue to simmer.
- Stir and simmer the meat in Korean for another 5 minutes.
Korean pork - recipe
Korean-style pork has a truly indescribable taste, cooked with vegetables and spices that add spiciness to the dish. To cook the dish, you definitely need to get a thick-walled frying pan, and also better than a cauldron. If desired, a modern household appliances– multicooker with the “Frying” program.
Ingredients:
- pork – 400 g;
- cucumber – 2 pcs.;
- onion – 1 pc.;
- garlic – 2 cloves;
- red pepper – 1 tsp;
- soy sauce – 3.5 tbsp. l.;
- olive oil – 3.5 tbsp. l.;
- vinegar - 2 tbsp. l.;
- spices;
- sugar – 0.5 tsp.
Preparation
- Cut meat and vegetables.
- The meat is fried, onions are added to it, and sauce is poured over them.
- Cucumbers are placed on a plate. They are sprinkled with coriander, sugar, red pepper, and crushed garlic on top.
- Korean-style meat is placed on cucumbers. Sprinkle vinegar on top.
Korean beef
In order to prepare a dish such as Korean beef with vegetables, you should take lean pieces of meat. They are washed under water, removing dry film, pieces of lard or remaining tendons. It is best to cut the meat into strips or cubes. To make original Korean beef, the recipe must be followed exactly.
Ingredients:
- beef – 800 g;
- soy sauce – 300 ml;
- funchose – 1 pack;
- sesame oil – 80 ml;
- ginger – 100 g;
- onion – 1 pc.;
- mushrooms – 500 g;
- pepper – 2 pcs.;
- carrots – 1 pc.
- garlic - 1 head.
Preparation
- The meat is cut into cubes. Pour in sauce (200 ml), sesame oil.
- Add garlic. Refrigerate for 2 hours.
- Cut and fry vegetables. Add ginger and 100 ml sauce. Stew.
- Fry the meat, combine with vegetables and simmer.
- Boil the funchose, add to other products and simmer for 5 minutes.
Korean chicken - recipe
A variation of the dish such as Korean chicken fillet is no less tasty. The peculiarity of the recipe is the method of frying the meat - deep fat, after which the components are mixed in the sauce. Moreover, the latter can be prepared in any way - sweet, sour, spicy or sweet and sour; the choice will depend on the individual preferences of the cook.
Ingredients:
- chicken – 1.5 kg;
- wine - 3 tbsp. l.;
- corn flour - 2 tbsp. l.;
- grated ginger – 100 g;
- soy sauce – 5 tbsp. l.;
- sugar – 5 tbsp. l.;
- onion – 1 pc.;
- water – 50 ml;
- garlic – 3 cloves;
- spices.
Preparation
- Cut up the chicken. Pour in wine, sprinkle with ginger and spices. Leave for 30 minutes.
- Mix sauce, sugar, water, flour, water, onion and garlic. Keep simmering for about 25 minutes, then strain the sauce.
- Sprinkle the chicken with flour and fry for 15 minutes, pour over the sauce.
Korean chicken wings
For those who like to enjoy meat with sweet sauce, there is an original recipe - Korean chicken; wings are ideal. The sauce should be made with ginger to make the gravy sweet and aromatic. A very unusual taste is achieved by combining not only sweet ingredients in the sauce, but also adding hot spices.
Ingredients:
- wings – 1.5 kg;
- flour – 0.5 cups;
- starch – 50 g;
- salt – 1 tsp;
- pepper – 1 tsp;
- water – 1 glass;
- ginger - 50 g;
- sugar – 0.5 cups;
- vinegar - 0.25 cups;
- honey - 3.5 tbsp. l.;
- soy sauce – 4 tbsp. l.
Preparation
- Divide the wings into 2 parts.
- Mix chicken, flour, starch, salt, pepper. Fry for 15 minutes.
- Make a sauce from ginger and other ingredients. Boil it.
- Mix wings and sauce.
Korean spicy meat
For lovers of spicy dishes, Korean pork with vegetables, generously seasoned with all kinds of spices to taste, is ideal. Vegetables can be selected depending on individual preferences: these can be cucumbers, tomatoes, bell pepper, leeks, mushrooms. The combination of vinegar and soy sauce adds sourness to the dish.
Ingredients:
- pork – 400 g;
- pepper – 2 pcs.;
- cucumber – 1 pc.;
- tomato – 1 pc.;
- onion – 1 pc.;
- garlic – 2 cloves;
- soy sauce – 3.5 tbsp. l.;
- olive oil – 3.5 tbsp. l.;
- vinegar - 2 tbsp. l.;
- spices;
- sugar – 0.5 tsp.
Preparation
- Cut meat and vegetables.
- Fry the meat with onions and sauce.
- Mix meat cooked in Korean with vegetables, sprinkle with spices, and sprinkle with vinegar.
Korean-style funchoza with meat
A real find for fans oriental cuisine will be in Korean, one of the main components of which is funchose. You can use any meat: pork, beef or chicken. If desired, add vegetables to your taste; ginger, sesame oil, and soy sauce are used as a dressing.
Ingredients:
- meat – 800 g;
- soy sauce – 300 ml;
- funchose – 1 pack;
- sesame oil – 80 ml;
- ginger – 100 g;
- onion – 1 pc.;
- mushrooms – 500 g;
- garlic - 1 head.
Preparation
- Meat with sauce, butter, garlic. Cool for 2 hours.
- Chopped vegetables are fried with ginger.
- The meat is fried.
- Boil funchose.
- Meat cooked in Korean is mixed with other ingredients.
Korean chicken gizzard hye
You can prepare many interesting Asian dishes, including Korean. The main thing is to use soy sauce and spices because they are distinctive feature Korean cuisine. To get a sweetish-sour taste, I use honey or sugar. You can add greens, such as cilantro.
Ingredients:
- stomachs – 500 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- pepper – 1 pc.;
- sugar – 1 glass;
- soy sauce – 50 ml;
- garlic – 1 clove;
- vinegar - 1 glass.
Preparation
- Cut the stomachs in half and boil for 1 hour.
- Make a mixture of chopped vegetables (except onions), sugar, sauce and vinegar. Stuff the stomachs with it.
- Fry onions and offal. Let soak for one hour.
Korean kuksi - recipe with meat
Kuksi has gained great popularity far beyond Central Asia. Therefore, anyone who is a fan of Korean cuisine considers it their duty to learn how to cook it. Even a novice cook can cope with the task and can easily master the recipe for Korean kuksi with meat, and the ingredients can be found in large supermarkets.
Ingredients:
- spaghetti – 1 package;
- veal – 500 g;
- sauerkraut – 800 g;
- egg – 1 pc.;
- cucumbers – 2 pcs.;
- tomatoes – 2 pcs.;
- water – 2 l;
- sugar – 1 tsp;
- cilantro, 9% vinegar, ground chili pepper, salt and soy sauce - to taste.
Preparation
- Cut the meat and fry.
- Simmer the cabbage for 7-10 minutes.
- Make a broth: add vinegar, sand, spices, and salt to the water.
- Fry a pancake from a beaten egg.
- Cook spaghetti, lay it out in the first layer, followed by cabbage, then meat, cucumbers, tomatoes, chopped pancake.
- Pour in hot broth. Add sauce and garlic.
How to cook soy meat in Korean?
An excellent analogue to pork and beef will be, the recipe of which is simple, and the result is a delicious dish. It will appeal to those people who follow a certain diet. The combination of hot spices and sugar will add zest, which allows you to get a sweet and sour taste.
Calories: Not specified
Cooking time: Not specified
It is generally accepted that Korean cuisine is food exclusively for “fire eaters”. For those who are not accustomed to spicy food, the burning taste of the food simply takes their breath away, and tears flow in three streams. This is partly true, but there are still many recipes in which spices are used in very moderate quantities. For example, meat can be cooked very spicy, moderately spicy or almost bland, without salt or spices, and served with different sauces so that everyone can choose what they like.
Beef with vegetables in Korean according to this recipe can be cold snack, warm salad or a main dish, which is usually served with boiled rice. This widespread use is due to the way this dish is prepared. The cucumbers are pre-marinated in spices and salt, and the beef is aged for several hours in a fragrant sauce, and then quickly fried over high heat. Hot meat is mixed with cucumbers and sweet peppers and served. How to use it is a matter of taste. The spiciness of meat and vegetables can be adjusted; according to the recipe, it is not very spicy.
Ingredients:
- beef – 500 gr;
- sweet pepper– 2 pcs;
- fresh cucumbers – 1 large salad or 2-3 ground cucumbers;
- lemon juice – 2 tbsp. l;
- salt - to taste;
- ground black pepper, hot pepper- half a teaspoon;
- ginger (root) – 3 cm;
- garlic – 2 cloves;
- soy sauce – 2 tbsp. l;
- ground coriander – 0.5 tsp;
- apple cider vinegar – 0.5 tbsp. l;
- sugar – 0.5 tsp.
How to cook with photos step by step
The beef needs to be cut into very thin strips, approximately 1.5-2 cm wide. It is more convenient to do this if the meat is frozen a little - then it is easier to cut. Leave the chopped meat room temperature and wait until it defrosts. Drain the liquid. 
Squeeze the juice from a quarter of a lemon (you will need 2 tbsp. lemon juice), pour over the meat. Stir and leave for a few minutes. 
Grind the black peppercorns in a mortar. Sprinkle the meat with ground black pepper and hot pepper. 
Grate two cloves of garlic and peeled ginger root into the meat with spices. Add salt to taste. Mix the beef with the spices with your hands, massaging the meat and rubbing salt and spices into it. 
Season the meat soy sauce(it’s better to take one that’s not very salty). Stir, cover the dishes with cling film or cover with a lid and refrigerate for 2-3 hours. 
Cut the cucumber into 2-4 parts. Cut each into wide strips or cubes. 
Transfer to a bowl, sprinkle with salt and sugar. Leave for half an hour. Then drain the juice and sprinkle the cucumbers with ground coriander. You can add black pepper or ground paprika. Let the cucumbers sit in the spices for 20-30 minutes. 
Place the marinated meat in well-heated vegetable oil. Fry over high heat for 5-6 minutes until fully cooked, stirring constantly. 
Transfer the meat to a bowl, add cucumbers and bell peppers, cut into large pieces. Mix everything, sprinkle with vinegar. 
Place vegetables and Korean beef on a plate and serve. As a side dish you can offer boiled fluffy rice, cooked without salt and spices. Bon appetit! 
Author Elena Litvinenko (Sangina)
Continuing the Korean theme, we invite you to cook