KOREAN BARBEQUE SAUCE RECIPES

Name: Korean Barbecue-Style Meatballs
Total time: 20 min
Yield: 4 servings
Cuisine: korean
Ingredients: 1/2 cup chopped scallions; 2 tablespoons low-sodium soy sauce; 2 tablespoons minced garlic; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/2 cup finely crushed Ritz crackers (12 crackers); 1 pound ground beef (round or chuck)

KOREAN BARBECUE-STYLE MEATBALLS RECIPE - NYT COOKING

Korean Barbecue-Style Meatballs Recipe - NYT Cooking image

These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.

Provided by Kay Chun

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)

Steps:

Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.

Nutrition Facts : @context http//schema.org, Calories 255, UnsaturatedFatContent 6 grams, CarbohydrateContent 9 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 27 grams, SaturatedFatContent 4 grams, SodiumContent 410 milligrams, SugarContent 1 gram, TransFatContent 0 grams

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS) - FOOD NETWORK

Kalbi (Korean Barbequed Beef Short Ribs) - Food Network image

Provided by Food Network

Categories main-dish

Total Time 4 hours 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 4 to 6 servings as a main course

Number Of Ingredients 11

Ingredients

5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)

Steps:

Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

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