Stir in pear and beef. stir-fry beef mixture until beef is browned, about 3 minutes. In bowl, whisk together soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic, ginger and all but 2 tbsp of the onions until sugar dissolves
1 pound ground beef. 1 pound ground beef. If you have a craving for Asian food but are not thrilled with your local takeout, here is a meal you can make in no time at all and it is better than any of the bad American Asian food we have all eaten before
Add the white part of the green onions to the beef and continue cooking until the beef is done. In a wok or large skillet, brown the ground beef in 1/2 tbsp sesame oil
Bulgogi, a Korean classic BBQ, usually calls for slices of rich beef, I used chicken. A perfect weeknight dinner, I bought a bagged broccoli slaw which I will saute with leftover rice for a loosely translated Korean fried rice (I had no kimchi)
One of the hors d’oeuvres that I made for John’s housewarming was Korean BBQ beef in lettuce cups. I used my Korean kalbi (BBQ short ribs) marinade on thin slices of prime rib, but lean pork would work well too (see the kalbi recipe here)
Inspired by both a Cooking Light recipe and my recent visit to Honey Pig Korean BBQ (gosh, do I love Korean food), I used some of my leftover prime rib from The Prime Rib to make KoreanBeef Tacos
As far as the name goes, I am not sure what qualifies this exactly as “Korean” - but it tastes totally different (in an awesomely unique way) than my one and only Chinese Secret Ingredient Beef and Broccoli, and it has many of the elements of Korean dishes, so I just went with it, liked it, and now you can say you are an expert at making Korean cuisine
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