korean bbq recipe

Korean Beef (Bulgogi) Lettuce Wraps are unbelievably delicious. The bulgogi is the Korean BBQ beef, and it's over the top good. Add julienne carrots and cucumber, and some sliced pepper, topped with Korean sauce, all in a lettuce wrap, and the flavor profile is through the roof good!!

Korean Beef (Bulgogi) Lettuce Wraps

beef

garlic

Asian pear (peeled, cored and roughly chopped (Bosc pear works, too))

onion

tsp fresh ginger (chopped)

soy sauce

tbsp sesame oil

brown sugar

tbsp honey

½ tsp black pepper

½ tsp sesame seeds (toasted)

Lettuce leaves (green leaf, or iceberg work well)

vinegar

Cucumber (seeded and vinegar

pepper

garlic (roughly chopped)

tbsp gochujang

tsp sugar

water

apple cider vinegar

garlic (minced)

Wrap the meat in plastic wrap and place in freezer for 30 minutes.

Mix the garlic, pear, onion, ginger, green onion, soy, oil, brown sugar, honey, pepper and sesame seeds in a medium bowl.

Remove the meat from the freezer, and using a sharp knife, cutting against the grain, slice into thin pieces.

Place the sliced beef in a large freezer plastic bag, and then add the marinade. Seal, and place in the refrigerator for 1 hour or overnight, up to 24 hours.

Using a large skillet, such as cast iron, heat over high heat.

Add the meat to the skillet and cook until browned and much of the liquid has evaporated. About 4 to 5 minutes. (It's okay for some of the marinade to go into the skillet with the meat).

Sprinkle with the toasted sesame seeds.

PREPARE THE BULGOGI

Mound the lettuce leaves on a plate and place all the garnishes in bowls.

Place meat in a lettuce leaf and add desired toppings.

ASSEMBLE THE LETTUCE WRAPS

Mix all the ingredients together in a small/medium bowl.

KOREAN BBQ SAUCE

This Asian BBQ Cauliflower Wing recipe will transport your tastebuds halfway across the world.  Bite-sized pieces of cauliflower smothered in a sticky, sweet and rich Asian inspired BBQ sauce.  Perfect of a party appetizer, side dish or just because!

Air-Fryer Asian BBQ Cauliflower Wing Recipe

cauliflower (medium)

panko bread crumbs

eggs (large)

hoisin sauce

honey

tbsp rice vinegar

ketchup

tsp sesame oil

tsp ground ginger

water (cold)

tsp corn starch

Preheat air-fryer or convection oven to 400 F

Wash and dry a medium head of cauliflower. Cut cauliflower crown bit-size pieces removing any stems.

In a small bowl add 3 large eggs beat.  In a large bowl add 2 cups of panko bread crumbs.  Dip each piece of cauliflower first in the egg mixture and then into the panko bread crumbs.  Before adding each piece to the panko bread crumbs be sure to shake off any excess egg.  Toss the cauliflower in the panko bread crumbs and then place on a wire rack that will sit on top of the baking sheet. Ensure the cauliflower pieces are not touching or crowded so there is room for air to fully circulate around each piece. Air-fry or bake for 15 minutes. If using a convection oven flip the cauliflower pieces halfway through cooking.

Meanwhile in a small pot over medium-high heat add 1/4 cup hoisin sauce, 1/3 cup honey, 1 tbsp soy sauce, 1 tbsp ketchup, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 tsp ground ginger and 2 minced garlic cloves. Stir to combine and let come to a small boil.

In a small bowl add 1/4 cup of cold water and 2 tsp of cornstarch. Mix well until cornstarch has been fully dissolved. Pour into the BBQ sauce mixture and mix well. Reduce heat to medium and continue to simmer the sauce until it thickens. About 2-3 minutes.

Transfer the cooked cauliflower pieces to a large bowl ad add the sauce. Toss until each cauliflower wing is fully coated. Serve immediately.

This Asian BBQ Cauliflower Wing recipe will transport your taste buds halfway across the world. Bite-sized pieces of cauliflower smothered in a sticky, sweet and rich Korean BBQ sauce. Perfect for a party appetizer, side dish or just because!

Get the full recipe at: https://thedeliciousspoon.com/cauliflower-wings-recipe/

Asian Cauliflower Bites   Final Youtube

Thinly sliced beef marinated with garlic, onions, and scallions in a deeply savory sauce is shallow fried to perfection, resulting in a magnificently tender, flavorful dish.

Korean Bulgogi

ribeye

sesame oil

sugar

red pepper flakes

garlic (minced

onions

In a medium bowl, whisk together soy sauce, sesame oil, sugar, and red pepper flakes.

Place the ribeye, onion slivers, garlic, and green onions into a large Ziploc bag.

Pour the liquid into Ziploc bag, seal it, then gently massage the liquid all over the meat, making sure it all gets coated in the mixture.

Place in refrigerator to marinate for an hour, or even overnight.

In a frying pan, heat up a little bit of oil then gently add a few slices of the marinated meat to the pan and cook until meat is cooked through - should be fairly quick since they're so thin.

This is optional, but I took the remainder of the sauce from the Ziploc bag, poured it into the frying pan with the pan juices of the cooked meat and reduced it down until it was a thick, syrupy, consistency, about 15 minutes. I then poured that sauce on top of my bulgogi and steamed white rice.

Serve over steamed white rice!

Top 3 korean bbq recipe recipes from across the web

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Air-Fryer Asian BBQ Cauliflower Win...

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Top 3 korean bbq recipe recipes from across the web

The most viewed korean bbq recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Beef (Bulgogi) Lettuce Wraps

Air-Fryer Asian BBQ Cauliflower Win...

Korean Bulgogi

The most viewed korean bbq recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine