Mixed Korean Grill with Two Marinades: Bulgoki

Name: Mixed Korean Grill with Two Marinades: Bulgoki
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Korean, Asian
Ingredients: 680 grams beef short ribs; 454 grams beef tenderloin, sliced thin; 2 Tbsps hot chili paste (recommended: Srirachi Hot Chili Paste); 8 servings Hot sauce or hot chili paste; 454 grams daikon radish; 1 inch fresh ginger, grated; 1 bunches fresh mint, leaves only; 1 bunch fresh mint; 2 cloves garlic, finely chopped; 4 cloves garlic, smashed; 1 inch ginger, sliced; 59 milliliters kosher salt; 8 servings Kosher salt; 8 baby lamb chops; 1 leave Mixed lettuce; 118 milliliters light brown sugar; 237 milliliters low sodium soy sauce; 2 Tbsps low sodium soy sauce; 237 milliliters mirin* (See Cooks Note); 1 head Napa cabbage, about 1 to 1 1/2 pounds; 1 Asian pear, chopped (substitute a regular pear or an apple); 2 to 3 fresh red hot peppers; 2 regular or English cucumbers; 118 milliliters rice vinegar; 237 milliliters rice vinegar; 237 milliliters sake; 2 scallions, finely sliced; 3 scallions, sliced thin; 1 Tbsp toasted sesame oil; 1 Tbsp sesame seeds

Mixed Korean Grill with Two Marinades: Bulgoki is a Korean recipe that serves 8. This main course has 1099 calories, 78g of protein, and 52g of fat per serving. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of mint, kosher salt, chili paste, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. It is a good option if you're following a dairy free diet.

Instructions

In a saucepan over medium-high heat, add soy sauce, mirin, sake, water, brown sugar, pear, ginger, and garlic. Bring to a boil, reduce heat, and simmer for about 20 minutes. Puree in a blender and allow to cool.

Ingredients you will need

Brown Sugar

Soy Sauce

Garlic

Ginger

Mirin

Water

Pear

Sake

Equipment you will use

Sauce Pan

Blender

Place the sliced tenderloin and the butterflied shrimp in separate shallow dishes.

Ingredients you will need

Shrimp

Pour the puree over them, cover, and allow to marinate for 20 minutes.

Combine the chili paste, sesame oil, sesame seeds, and scallions.

Ingredients you will need

Sesame Seeds

Chili Paste

Sesame Oil

Green Onions

Place the short ribs meat side down on a cutting board. With a sharp knife slice between the bone and the meat but do not cut all the way through. Open like a book and carefully run the knife in the opposite direction to cut the meat in half, again not going all the way through. You should now have a long flat piece of meat, about the thickness of the bone. You can grill the short ribs in large pieces or cut the meat into smaller bite-sized pieces.

Ingredients you will need

Beef Short Ribs

Bone

Meat

Equipment you will use

Cutting Board

Grill

Knife

Place the short ribs and lamb chops in separate shallow dishes and toss with the spicy marinade. Cover and marinate for 20 minutes.

Ingredients you will need

Lamb Chop

Beef Short Ribs

Marinade

Heat the grill, a grill pan, a cast iron skillet, or an electric tabletop grill. Grill the meats and shrimp until they are cooked to your liking.

Ingredients you will need

Shrimp

Equipment you will use

Grill Pan

Frying Pan

Grill

Serve as you cook them accompanied by a platter of mixed lettuce leaves, mint leaves, shiso or basil leaves, and sliced hot peppers, as well as small bowls of soy sauce and hot sauce. Also serve the Quick Spicy Kimchee, Sweet Pickled Daikon, and Cool Sesame Cucumbers in their own dishes.

Ingredients you will need

Lettuce Leaf

Pickled Daikon

Fresh Basil

Chili Pepper

Mint

Cucumber

Hot Sauce

Soy Sauce

Sesame Seeds

Equipment you will use

Bowl

Take a lettuce leaf in your hand. Put 1 or 2 pieces of meat or shrimp and top this with any combination of the condiments. Wrap the lettuce around the meat and eat out of hand.

Ingredients you will need

Lettuce

Shrimp

Meat

Wrap

Remove outer leaves from cabbage.

Ingredients you will need

Cabbage

Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well.

Ingredients you will need

Cabbage

Salt

Equipment you will use

Colander

Place over a bowl and let drain, covered, until wilted, about 2 hours.

Equipment you will use

Bowl

In a large bowl combine the vinegar and sugar and stir to dissolve.

Ingredients you will need

Vinegar

Sugar

Equipment you will use

Bowl

Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

Ingredients you will need

Chili Paste

Green Onions

Cabbage

Vinegar

Garlic

Ginger

Water

Salt

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar.

Ingredients you will need

Turmeric

Vinegar

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat and allow it to cool. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.)

Ingredients you will need

Daikon Radish

Place in a colander with salt and mix well.

Ingredients you will need

Salt

Equipment you will use

Colander

Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar.

Ingredients you will need

Daikon Radish

Water

Salt

Equipment you will use

Colander

Bowl

Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

Ingredients you will need

Coffee

Radish

Brine

Equipment you will use

Cheesecloth

Sieve

Slice the cucumber into thin rounds.

Ingredients you will need

Cucumber

Put them into a bowl and toss them with the soy sauce, sesame oil, sesame seeds, mint leaves and salt, to taste.

Ingredients you will need

Sesame Seeds

Mint

Sesame Oil

Soy Sauce

Salt

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

680grams

beef short ribs 454grams

beef tenderloin, sliced thin 2Tbsps

hot chili paste (recommended: Srirachi Hot Chili Paste)8servings

Hot sauce or hot chili paste 454grams

daikon radish 1inch

fresh ginger, grated 1bunches

fresh mint, leaves only 1bunch

fresh mint 2cloves

garlic, finely chopped 4cloves

garlic, smashed 1inch

ginger, sliced 59milliliters

kosher salt 8servings

Kosher salt 8

baby lamb chops 1leave

Mixed lettuce 118milliliters

light brown sugar 237milliliters

low sodium soy sauce 2Tbsps

low sodium soy sauce 237milliliters

mirin* (See Cook's Note)1head

Napa cabbage, about 1 to 1 1/2 pounds 1

Asian pear, chopped (substitute a regular pear or an apple)2

to 3 fresh red hot peppers 2

regular or English cucumbers 118milliliters

rice vinegar 237milliliters

sake 2

scallions, finely sliced 3

scallions, sliced thin 1Tbsp

toasted sesame oil 1Tbsp

sesame seeds 1teaspoon

toasted sesame seeds 1bunch

fresh shiso or basil 454grams

shrimp, cleaned, peeled, and butterflied 8servings

Soy Sauce 237milliliters

sugar 1Tbsp

sugar 0teaspoons

turmeric 237milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.