KOREAN BBQ PAN RECIPES

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KOREAN BBQ WINGS RECIPE BY CAROLYN MENYES



Korean BBQ Wings Recipe by Carolyn Menyes image

You don't have to head to your favorite Asian spot to have great Korean-inspired chicken wings; replicate this irresistably sticky finger food at home.This recipe is courtesy of McCormick.

Provided by THEDAILYMEAL.COM

Total Time 54 minutes59S

Prep Time 19 minutes59S

Cook Time 34 minutes59S

Yield 12

Number Of Ingredients 9

1/2 cup korean pepper paste (gochujang)
1/4 cup honey
1/2 cup soy sauce
2 tablespoon sesame oil
1 teaspoon mccormick ground ginger
4 pound chicken wing pieces
1 asian pear
2 green onions, thinly sliced
1 tablespoon mccormick sesame seed

Steps:

  • Mix Gochujang, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended.
  • Place chicken in large resealable plastic bag or glass dish.
  • Add 1/2 cup of the marinade; toss to coat well.
  • Refrigerate 30 minutes.
  • Reserve remaining marinade.
  • Preheat oven to 375°F.
  • Remove chicken from marinade.
  • Discard any remaining marinade.
  • Place chicken on foil-lined large baking pan.
  • Bake 30 minutes, turning chicken halfway through cooking.
  • Meanwhile, quarter and core the Asian pear.
  • Cut each quarter into 3 pieces.
  • Place pear slices in large bowl.
  • Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.
  • Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally.
  • Toss chicken and pear slices with remaining reserved marinade in large bowl.
  • Sprinkle with green onions and sesame seed.

Nutrition Facts : ServingSize 1 serving, Calories 362 calories, SugarContent 7 g, FatContent 23 g, CarbohydrateContent 12 g, CholesterolContent 168 mg, FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 7 g, SodiumContent 713 mg, TransFatContent 0.1 g

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

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

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KOREAN BARBECUE-STYLE MEATBALLS RECIPE - NYT COOKING
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.
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