Korean BBQ Marinade
Ingredients
- 1 Ripe pear or Asian pear
- 1 Small Onion
- 5 Cloves of Garlic
- 1 Teaspoon of Ginger
- 2 Spring Onion
- 2 Tablespoons of Soy Sauce
- 2 Tablespoons of Brown Sugar
- Pinch of Ground Black Pepper
- 1 Tablespoon of Toasted Sesame Oil
- 1 Pound of Beef Tenderloin cut into thin slices
- Toasted Sesame Seeds for garnish
Note - You can repalce beef with chicken or shiitake mushrooms
Preparation
Blend in a food processor or blender, the pear, onion, garlic cloves, ginger, spring onions, soy sauce, brown sugar, black pepper, sesame oil and blend until smooth
Add the marinade to the thinly slice beef in a bowl. Mix well. Marinade for at least 2 hours and up to a day
You can grill or pan fry, or BBQ right after marinading. Grill over a medium high heat. Best is over an open flame BBQ, on a grill or cast iron grill pan
Serve with Korean side Dishes like Kimchi as well as lettuce. Just put some BBQ meat on a lettuce leaf with some chilli sauce or cucumbers. Wrap it up and eat. Everyone makes their own wrap one by one, add your favourites garnishes, toppings and fresh herbs.
Easy & Quick Kimchi
Ingredients
- 2Lb (1kg) White Cabbage (Coleslaw Cabbage type), Thinly sliced
- Sea salt
- Kimchi Paste
- ⅓ cup hot pepper flakes (gochugaru)
- 1 Tbsp brown sugar
- ¼ cup fish sauce (or light soy sauce)
- 2-4 garlic cloves, minced or grated
- 3-4 spring onion, sliced
- 1 medium carrot, julienned
Preparation
Place sliced cabbage into a large bowl. Add 1 cup of cold water and ¼ cup sea salt. Mix it well with your hands to properly salt the cabbage. Set aside for 10 minutes.
Make kimchi paste by mixing these ingredients in a bowl: hot pepper flakes, sugar, fish sauce, garlic, spring onions and julienned carrots
Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
Mix the kimchi paste into the cabbage thoroughly.
Put the kimchi into an air-tight container, glass jar or lunch box.
Press the top of the kimchi down with your hands, to compact the kimchi as much as possible, to protect your kimchi from being exposed to too much air.
You can eat it right away, just like a side salad. Or keep it at room temperature and it will ferment in a couple of days. Refrigerate and keep in the air-tight container in the fridge.
Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious as a dish to any meal, tasty, tangy, spicy and so good for your gut health.
Serves 4-6
Korean Pickled Cucumber Salad (Oi Muchim)
Ingredients
- 1 cucumber, sliced or diced (145 g approx.)
- 1/4 onion, thinly sliced
- 1 Tbsp coarse sea salt or 1 tsp fine sea salt
Seasoning Sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp white vinegar (or rice vinegar)
- 1 tsp white sugar
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds
- 1/2 tsp gochujang (Korean chili paste), optional
- A tsp sesame oil., optional
Preparation
Place the slices of cucumber in a large mixing bowl, add the salt, and gently mix them together. (Coarse salt is recommended, but if using fine salt, ensure you sprinkle it evenly to avoid any overly salty patches.) Let it sit for 15 minutes.
Prepare the seasoning sauce by mixing all the ingredients together.
After 10-15 minutes, rinse the cucumber under cold running water, discarding any remaining salt from the cucumber and the mixing bowl. Drain the water using a strainer and pat the cucumber slices lightly dry with kitchen paper. Place them in a clean, dry mixing bowl.
Add the sliced onion and seasoning sauce. Mix everything lightly but thoroughly with your hands. You might want to wear a food prep gloves for this step as you need to smear the sauce around the cucumber.
Place the seasoned cucumber in a sealed glass container and refrigerate for 30 minutes to chill. Serve as part of your Korean side dishes. Perfect for Korean BBQ or compliment to any dish at all!
Chef Tips: Store in an airtight glass container in the fridge. For optimal taste, it's best not to keep it for more than 2 days.
Serves 2-4
Korean Shaved Ice Dessert (Bingsu)
Ingredients
- 400g ice cubes
- 80g strawberry, chopped
- Flavourings: 2 Tbsp sweetened condensed milk, Fruit syrup, sweetened red bean paste, chocolate sauce, green tea powder or even whipped coffee (dalgona)
- Toppings: Kiwi, blueberries, pineapple, banana or mango, chopped
Preparation
Put the ice cubes into a food processor (or shaved ice machine if you have one). Grind the ice (for about 20 seconds) until it has a smooth texture.
Place the shaved ice into a chilled serving bowl. Top up with your choice of flavourings and toppings. Top with sweetened condensed milk if desired.
Chef Tips: The flavouring and topping choices are plentiful, you can have a fruit or citrus base or a milky shaved ice, even mochi can be added to this dessert. It's a very playful, refreshing and fun dessert to cleanse the palette.
Serves 2-4