I propose to cook amazingly tasty meat in Korean, in a spicy marinade, of course adapted to our conditions and method of preparation. Originally, bulgogi (fire beef) was cooked over an open fire or on a grill with coals. At home and in many restaurants they now simply cook 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 tenderloin or neck of beef. In a pinch, a spatula will do. The higher the quality of the meat, the tastier the result. I assure you, you will not be disappointed.

Ingredients:

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 do this if the meat is slightly frozen.

Then the meat needs to be beaten well on both sides.

Place the beef in the marinade and mix with your hands. Leave for at least 1 hour. Can be left in the refrigerator overnight or for a 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 all at once.

Fry for 5 minutes, no longer. The meat should turn brown.

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

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

Bon appetit!

Various variations of the preparation of pickled vegetable, fish and meat dishes are very popular in Korean cuisine. I once tried tender boiled beef tenderloin marinated with fresh vegetables 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 g;
• 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. Simply peel the onion and chop it 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.

At the last stage, we 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 my household usually eats a very tasty dish of Korean cuisine much faster. 🙂

Korean cuisine includes 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.

1. The meat is marinated for 1-1.5 hours and cut into pieces.
2. Soy sauce and sesame oil are added to it.
3. Chop the garlic and onions, combine them with the meat, and put them in the cold for 1.5-2 hours.
4. Chop vegetables and fry them.
5. Fry the meat over high heat. Add vegetables and continue to simmer.
6. 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 food, you definitely need to get a thick-walled frying pan, or even better, a cauldron. If desired, modern household appliances are also used - a 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

1. Cut meat and vegetables.
2. The meat is fried, onions are added to it, and sauce is poured over them.
3. Cucumbers are placed on a plate. They are sprinkled with coriander, sugar, red pepper, and crushed garlic on top.
4. 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

1. The meat is cut into cubes. Pour in sauce (200 ml), sesame oil.
2. Add garlic. Refrigerate for 2 hours.
3. Cut and fry vegetables. Add ginger and 100 ml sauce. Stew.
4. Fry the meat, combine with vegetables and simmer.
5. 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

1. Cut up the chicken. Pour in wine, sprinkle with ginger and spices. Leave for 30 minutes.
2. Mix sauce, sugar, water, flour, water, onion and garlic. Keep simmering for about 25 minutes, then strain the sauce.
3. 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

1. Divide the wings into 2 parts.
2. Mix chicken, flour, starch, salt, pepper. Fry for 15 minutes.
3. Make a sauce from ginger and other ingredients. Boil it.
4. 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 could be cucumbers, tomatoes, bell peppers, 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

1. Cut meat and vegetables.
2. Fry the meat with onions and sauce.
3. Mix meat cooked in Korean with vegetables, sprinkle with spices, and sprinkle with vinegar.

Korean-style funchoza with meat

A real find for fans of oriental cuisine will be 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

1. Meat with sauce, butter, garlic. Cool for 2 hours.
2. Chopped vegetables are fried with ginger.
3. The meat is fried.
4. Boil funchose.
5. Meat cooked in Korean is mixed with other ingredients.

Korean chicken gizzard hye

You can prepare many interesting Asian dishes, including Korean. The key is to use soy sauce and spices because they are the hallmark of 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

1. Cut the stomachs in half and boil for 1 hour.
2. Make a mixture of chopped vegetables (except onions), sugar, sauce and vinegar. Stuff the stomachs with it.
3. 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

1. Cut the meat and fry.
2. Simmer the cabbage for 7-10 minutes.
3. Make a broth: add vinegar, sand, spices, and salt to the water.
4. Fry a pancake from a beaten egg.
5. Cook spaghetti, lay it out in the first layer, followed by cabbage, then meat, cucumbers, tomatoes, chopped pancake.
6. 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 indicated

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.

Korean beef with vegetables according to this recipe can be a cold appetizer, a 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 sliced ​​meat at room temperature and wait until it defrosts. Drain the liquid.




Squeeze the juice from a quarter of a lemon (you will need 2 tablespoons of lemon juice) and 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 with soy sauce (it’s better to use one that’s not too 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

Korean beef- This is a classic dish of Asian cuisine. It is prepared with ingredients traditional to this cuisine. This is soy sauce, sesame oil and, in fact, sesame seeds, as well as ginger (fresh or powder), hot Sichuan pepper, which can be replaced with red pepper or chili. Sometimes mirin, green peas, leeks and other vegetables are added to Korean beef. The finished meat is served with garinorm of boiled rice.

Korean beef recipe

Korean beef, the recipe for which we offer, is prepared from lean beef. But you can - meat with thin layers of fat. Dishes made from marbled beef are distinguished by their juiciness and rich meat aroma.

As for the cut, you can take any boneless one. Thick-edged meat (for example, rib-eye steak) will do, or you can buy alternative steaks inexpensively. These include meat from the abdominal part: Hanger, Flank and Machete steaks.

Marbled meat should be cut into thin strips and marinated. You will find the meat marinade recipe in this article. Further Korean beef fried and only then stewed with vegetables.