Meat in Korean - recipe

Meat, cooked in Korean style, combines three tastes, characteristic of the whole eastern cuisine: sweet, sour and spicy. At what, the more balanced these tastes become, the more correctly the traditional recipes will be performed.

Marinated Meat in Korean - recipe



Beef steak cut into the most thin slices. Mix the sugar, with soy sauce, sesame oil, myrin, squeezed through the press with garlic and a little chili. We marinen pieces of meat in the resulting mixture for 10-15 minutes.

In a frying pan, we warm up the vegetable oil and fry the pickled beef on it for 40 seconds. Mix the fried meat with chopped green onion, sesame seeds and immediately served to the table.

If you do not eat animal food, then using this recipe you can prepare soy meat in Korean.

Meat in Korean with mushrooms



We combine sugar with soy sauce, hot pepper, lime juice and butter. add the garlic paste into the mixture. In the resulting marinade we put beef steak and leave it there for 1 hour, not forgetting to turn over to the other side after half time.

We warm up the grill and extract the meat from the marinade. Cut the beef into thin slices and place them on the skewer. Quickly fry the meat on the grill for 2-3 minutes on each side.

Mushrooms are cut and let in on vegetable oil until the moisture evaporates completely. Mix mushrooms with green onion, fried beef and serve to the table with kimchi cabbage. If desired, the dish can be wrapped with a flat cake and is in the manner of tacos, so it will even be more nutritious.

How to cook Korean meat with vegetables?

Perhaps you did not even suspect that in the Korean cuisine, as in the European, there are recipes for stew. One of these recipes - meat stew in Korean - is described below.



Grind garlic with onions and fry them in 2 tablespoons butter. Beef cut into cubes and fry together with onion until golden brown. Fill all with wine, soy sauce, add sugar, honey and warm water, just enough to completely cover the meat. Cover the meat with a lid and simmer for 50 minutes. After the passage of time, we add to the stew pre-soaked and chopped mushrooms, sweet peppers, and carrots. All the salt, pepper, pour sesame oil and continue cooking for about an hour. Exactly until the meat decays into fibers, and the vegetables do not soften.

Meat in Korean with carrots should be served as an ordinary stew: in a deep dish, sprinkled with a small amount of greens. A good side dish for this dish will be boiled rice. Bon Appetit!