KOREAN VINEGAR RECIPES

Name: Korean Pulled Pork Sandwich with Asian Slaw
Cook time: 4 h 30 min
Total time: 2 h 10 min
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 1/2 cup low sodium soy sauce; 3 tablespoons gochujang (or more if you want it spicier)u00A0; 3 tablespoons hoisin sauceu00A0; 3 tablespoons ketchupu00A0; 3 tablespoons rice vinegaru00A0; 2 tablespoons clover honeyu00A0; 2 tablespoons toasted sesame oilu00A0; 2 teaspoons Chinese five-spice powderu00A0; 1/2 teaspoon ground black pepperu00A0; 4 cloves garlic, finely choppedu00A0; 2-inch piece fresh ginger, peeled and finely gratedu00A0; 5 pound pork butt, trimmed of excess fatu00A0; 2 tablespoons canola oil; 2 shallots, finely dicedu00A0; 1 cup low sodium chicken stocku00A0; 1/2 cup ketchupu00A0; 2 tablespoons gochujangu00A0; 2 tablespoons honeyu00A0; 2 tablespoons light soy sauceu00A0; 1 teaspoon Chinese five-spice powderu00A0; 2 tablespoons rice vinegaru00A0; 1 teaspoon toasted sesame oilu00A0; 1/4 cup rice vinegar; 1 tablespoon honey (or sugar)u00A0; 1 tablespoon toasted sesame oilu00A0; 1 tablespoon low-sodium soy sauceu00A0; 4 ounces snow peas, juliennedu00A0; 1 large carrot, juliennedu00A0; 1/2 head Napa cabbage, finely shreddedu00A0; 2 tablespoons toasted sesame seedsu00A0

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW RECIPE | BOBBY …

Korean Pulled Pork Sandwich with Asian Slaw Recipe | Bobby … image

Provided by Bobby Flay

Categories main-dish

Total Time 130 minutes

Cook Time 4 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 33

Ingredients

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil
2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

Steps:

For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

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

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For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

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