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Korean- style beef
#12710
08/25/2010 01:50 PM
08/25/2010 01:50 PM
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Joined: Aug 2006
Posts: 1,084 Northern VA
Cratti
OP
Traveler
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OP
Traveler
Joined: Aug 2006
Posts: 1,084
Northern VA
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My 11-year old daughter attended a week-long cooking camp a couple of weeks ago. One of her favorite recipes was the "Korean-style beef". We made it last night and it really was very good. The recipe below is for appetizer-size portions on skewers. We skipped the skewers and did the last cooking in a grill pan on the stove with the sauce, then served over Jasmine rice with ginger and garlic. Since I have school-age kids, I like that this recipe allows for the majority of the prep to be done earlier in the day when the house is quiet!
(credit for the recipe: Cookology)
Korean-style BBQ Beef Satay Yield: 16 servings Ingredients 2 lbs beef skirt steak, trimmed and sliced to ½ inch thick slices ¼ cup hoisin sauce ¼ cup ketchup ¼ cup prepared barbecue sauce 1 Tbsp sweet chili sauce ¼ cup soy sauce 1 (2-inch) piece ginger, grated 1 Tbsp vegetable oil 2 Tbsp chopped green onions 1 Tbsp minced garlic 1 Tbsp chopped cilantro leaves Directions 1. Heat a sauté pan over high heat for 2 minutes and place the beef slices onto the surface for 1 minute per side. Remove immediately and set aside 2. Whisk the hoisin, ketchup, barbecue sauce, chili sauce, soy sauce, ginger, vegetable oil, scallions and cilantro together in a large bowl. Add the grilled beef and refrigerate at least 1 hour to let the flavors blend. 3. Remove from the refrigerator and thread 2-3 pieces at a time onto pre-soaked bamboo skewers. Repeat with the remaining beef and warm in oven just before serving
**Skirt steak was $12/lb. I may try it with another cut of beef next time for a weeknight meal, we will see!
-Patti
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Re: Korean- style beef
[Re: Cratti]
#12711
08/25/2010 03:36 PM
08/25/2010 03:36 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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[color:"blue"]"**Skirt steak was $12/lb. I may try it with another cut of beef next time for a weeknight meal, we will see!"[/color] WOW! That's EXPENSIVE! Skirt Steak was on sale here in NJ for $4.99/lb. last week... (Stop and Shop)... Not an unusual sale either... They run it about once a month... Regular price is $8.99... Try flank steak maybe? although that's usually more expensive here... and doesn't go on sale quite as often...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Korean- style beef
[Re: GaKaye]
#12716
08/26/2010 11:09 AM
08/26/2010 11:09 AM
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Anonymous
Unregistered
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Anonymous
Unregistered
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GaKaye said: When we were in Korea in the early 70s, the restaurants used to serve what they called Bulgogi, which is actually the Korean word for beef, if I'm not mistaken. It was marinated and brought to your table raw, where you would cook it on a charcoal brazier which was in the middle of the table. Sooooo good! I have never been able to replicate the flavor. Your recipe sounds good, but it's got way too many ingredients in it to be what I remember. Of course, after almost 40 years, my memory might be a bit dim..... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Georgia would love to know your opinon of the following recipe [color:"blue"]Korean Grilled Meat on Skewers (Bulgogi)[/color] By Pets'R'us on December 19, 2002 "Lots of flavor, I have made this also using pork tenderloin. Soak the wooden skewers in water for half an hour to prevent them burning. Marinating time not included. Freezing the meat slightly makes it easier to slice it thin." Ingredients o 1 1/2 lbs boneless sirloin beef (or other good beef) o 1 tablespoon toasted sesame seeds o 1 -2 cloves crushed garlic o 1/2 tablespoon grated fresh ginger o 3 -4 green onions, finely chopped o 1/3 cup soy sauce o 2 tablespoons dry sherry o 2 tablespoons sesame oil o 2 teaspoons sugar o 1/2 teaspoon crushed red pepper flakes, to taste Directions 1. Toast the sesame seeds in a frying pan over medium heat until brown, let them cool. 2. Cut the beef in thin slices. 3. Mix all marinade ingredients together, add also the sesame seeds, and to this add the beef. 4. Leave to marinate at least 30 minutes, a few hours is preferred. 5. Thread the meat on wooden skewers, grill or barbecue a few minutes on each side, using the remaining marinade for basting
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Re: Korean- style beef
[Re: peconic]
#12717
08/26/2010 03:15 PM
08/26/2010 03:15 PM
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Joined: Aug 2005
Posts: 579 Hickory, NC...originally SF Ba...
CaWino
Traveler
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Traveler
Joined: Aug 2005
Posts: 579
Hickory, NC...originally SF Ba...
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peconic said: what's the differance between a falt iron steak & a strip steak? The flat iron is the second most tender steak, only behind the filet in tenderness. This steak comes from the top blade roast, which sits inside of the seven bone in the chuck. The muscle has a tough tendon running down the center, kind of like the bones on a whole salmon. When cut across the grain it has the tendon across the center and is called a top blad steak. When cut in half along the grain, removing the tendon, it is called a flat iron steak. The flat iron is unusual since the grain runs along the steak. (All loin steaks have a cross grain.) This means that the very thin (1/2") steak puffs up when cooked making for a nice 1" thick steak that can be served very rare. It has wonderful flavor and yes, extremely tender. No marinade is necessary. The flank and skirt may usually be substituted for each other in recipes. Both have a very obvious grain, are very flavorful and somewhat tough requiring a cut across the grain. Both come from muscles that get a lot of work. Both are normally braised but frequently marinaded and grilled. The skirt is very thin and cooks in a few minutes. Being so thin it can be grilled and cut across the grain for wonderful flavor. The skirt is the muscle that holds the diaphragm; hence a skirt that runs around the steers mid-section. The flank is much thicker and almost always placed in a marinade. This cut obvously comes from the flank.
Brad Never wait or hesitate
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Re: Korean- style beef
[Re: GaKaye]
#12719
08/27/2010 10:51 AM
08/27/2010 10:51 AM
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Joined: Sep 2002
Posts: 965 Middleton, Florida
SMC_Irish_68
Traveler
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Traveler
Joined: Sep 2002
Posts: 965
Middleton, Florida
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GaKaye said: When we were in Korea in the early 70s, the restaurants used to serve what they called Bulgogi, which is actually the Korean word for beef, if I'm not mistaken. It was marinated and brought to your table raw, where you would cook it on a charcoal brazier which was in the middle of the table. Sooooo good! I have never been able to replicate the flavor. Your recipe sounds good, but it's got way too many ingredients in it to be what I remember. Of course, after almost 40 years, my memory might be a bit dim..... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> My sister-in-law is Korean. Here's how she makes the Bulgogi marinade: - 3/4 c. soy sauce - 1 tsp. sesame seeds - 2-3 tablespoons of sesame oil (you can substitute another oil if needed) - 2-3 tablespoons of sugar (don't use a sugar substitute) - garlic (she uses a lot) - 1 green onion chopped fine (include the green stalk) Pour over the meat and put in the refrig. until ready to use. It tastes best on a BBQ grill, but you can do it in the oven. Don't pan fry it. Karen
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