KOREAN BBQ CAST IRON RECIPES

Name: Korean BBQ Ribs | Lodge Cast Iron
Prep time: 5 min
Cook time: 35 min
Yield: 4 - 6
Ingredients: 2 ½ of pounds pork ribs, flanken style; of Sesame seeds and thinly sliced scallions for garnish; 1 cup of soy sauce; 1 cup of water; 2 tablespoons of rice wine vinegar; ¼ cup of brown sugar; 2 tablespoons of sesame oil; 5 of cloves garlic, minced

KOREAN BBQ RIBS | LODGE CAST IRON

Korean BBQ Ribs | Lodge Cast Iron image

Now that the weather is warmer, it's time to roll up your sleeves and make this flavor-packed, simple rib recipe.

Provided by Lodge Cast Iron

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4 - 6

Number Of Ingredients 8

Ingredients

2 ½ of pounds pork ribs, flanken style
of Sesame seeds and thinly sliced scallions for garnish
1 cup of soy sauce
1 cup of water
2 tablespoons of rice wine vinegar
¼ cup of brown sugar
2 tablespoons of sesame oil
5 of cloves garlic, minced

Steps:

Combine marinade ingredients. In a plastic bag or sealable plastic container, pour marinade over the ribs. Refrigerate overnight.
Gradually preheat griddle to medium-high heat for 4-5 minutes. Spray with cooking spray. Cook in batches, 5-7 minutes per side.
Garnish with sesame seeds and scallions. Serve immediately.

BULGOGI BEEF (KOREAN-STYLE BARBECUE) | ALLRECIPES

Bulgogi Beef (Korean-Style Barbecue) | Allrecipes image

In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.

Provided by Chef John

Categories Everyday Cooking

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 13

Ingredients

1?¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
4 cloves garlic, finely crushed
¼ cup grated yellow onion
1 tablespoon freshly grated gingerroot
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar, or to taste
? cup freshly grated Asian pear
¼ cup soy sauce
1 tablespoon Korean red pepper flakes (gochugaru)
½ teaspoon kosher salt
1 tablespoon vegetable oil, plus more for brushing skillet
2 cups hot steamed rice, or as needed
2 sliced green onion tops for garnish

Steps:

Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
Season meat with salt and a drizzle of vegetable oil. Toss.
Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

Nutrition Facts : Calories 997.5 calories, CarbohydrateContent 63.4 g, CholesterolContent 116.6 mg, FatContent 66.9 g, FiberContent 3.9 g, ProteinContent 34.5 g, SaturatedFatContent 24.4 g, SodiumContent 2394 mg, SugarContent 10.2 g

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