Recipes tagged with « Korean »
Korean Beef Kiwi Skewers
Tender strips of beef marinated briefly in a kiwi-soy mixture, grilled fast on hot coals, served with fresh kiwi brunoise tossed in olive oil. Marries acidity and umami. Focus on timing to avoid overmarinating — kiwi’s enzymes break down meat too much if left long. Quick hands essential for proper grill marks and juiciness. Substitute mirin with dry sherry or rice wine vinegar mixed with a pinch of sugar. Sambal oelek swapped for chili flakes adds heat with texture. Expect sizzle, caramelizing edges, and bright acid punch on palate.
Korean Glazed Pork Shoulder
A Korean-inspired slow-cooked pork shoulder with a tangy, caramelized crust and spicy dipping sauce. The pork is dry-brined then cooked low and slow until tender, finished under high heat for a sticky glaze. Served with fresh lettuce, crisp cucumbers, sesame seeds, and kimchi. A balanced contrast of textures and bold flavors. Uses ssamjang and gochujang for heat and umami. Substitutes apple cider vinegar with rice vinegar for a sharper bite. Brown sugar swapped for honey adds a floral note. Ideal for hands-on plating with vibrant garnishes.
Korean-Style Grilled Chicken Kick
Chicken breasts sliced thin. Marinated in soy, brown sugar, toasted sesame, fresh ginger, chili flakes swapped with smoked paprika, and fresh garlic. Asparagus grilled crisp. Peanut topping smoky with honey replacing part of sugar. Sesame mayo spiced up with lime zest. Quick grill times adjusted. Steps shuffled for ease. Balance of savory, sweet, heat. Herby burst of mint and coriander. Marinate chilled 3-5 hours. Condiment reduced to syrupy honey-lime roast. Mayonnaise zesty with soy-kissed punch. Simple, bold, Asian-inspired main with textured sauce and fresh veggies.