Easiest Korean BBQ Bulgogi / No Need to Marinade Bulgogi by Chef Jia Choi | Simple and Easy Recipe
This bulgogi recipe cooks very fast because there’s no need to marinate the beef. It is important to thinly slice the beef and cook in medium-high or high heat, so cooking time is quick and flavor is vibrant. I added a bit of an intense sauce, oyster sauce in this recipe.
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Bulgogi (no need to marinade)
Ingredients
300g rib eye, thinly sliced beef
1/2 medium onion, thinly sliced
1 stalk green onion, thinly sliced
3 cloves garlic, minced
1 tablespoon brown sugar
1/2 teaspoon ground black pepper
2 1/2 tablespoons dark soy sauce
1 teaspoon oyster sauce
1 tablespoon canola oil
1 tablespoon sesame oil
Instructions
1. Slice the beef as thin as possible or prepare or 3/8 inch to 3/4 to 1 inch thick (from 10 to 25mm thick.)
2. Mince the garlic, thinly slice onion and green onion.
3. Heat oil in a skillet over medium high heat. Sear the beef and onions. Add brown sugar to the meat when the meat starts to get cooked.
4. Make a small hole in the middle of the pan. Add soy sauce, oyster sauce, garlic and ground black pepper to the hole and let it bubble to make a smoked flavor to bulgogi.
5. When the sauce bubbles, add garlic and green onion to the pan. Mix the sauce with the meat. Cook for about 2 minutes until fully cooked.
6. Turn off the heat. Sprinkle sesame oil. Serve.
More information
WebSite : ongofood.com
Facebook : facebook.com/ongofood
Instagram : instagram.com/ongofoodkorea
#bulgogi #bbq #noneedtomarinade #simplerecipe
More Meals, Less Time: Asian Salad & Marinated Strip Steak & Veggies
Create an Asian salad with cashews, Mandarin oranges & soy balsamic, then use the leftover balsamic as a marinade for strip steak and veggies. This recipe lets you save time by creating two meals using some of the same ingredients!
INGREDIENTS
For the Asian Salad with Cashews and Mandarin Oranges:
For the Vinaigrette: 2 teaspoons of finely grated ginger
3 cloves of finely grated garlic
1 tablespoon of grainy mustard
1 tablespoon of sugar
2/3 cup of balsamic vinegar
1/3 cup of sherry vinegar
¼ cup of soy sauce
2 1/2 cups of canola or grapeseed oil
For the Salad: 2 heads of chopped red leaf lettuce
¼ each red and green heads of cabbage, thinly shaved
1/2 cup of matchstick carrots
½ julienne red bell pepper
½ sliced cucumber
½ cup of mandarin oranges
½ cup of cashews
2 tablespoons each chopped green onions and cilantro
For the Soy-Balsamic Marinated Strip Steaks and Vegetables:
2 cups of leftover soy-balsamic vinaigrette
2 12-ounce strips steaks
2 each sliced zucchini and yellow squash
2 seeded and thickly sliced red bell peppers
PREPARATION
1. Vinaigrette: Add all of the ingredients to a large bowl and whisk until the vinaigrette is emulsified. Reserve ¾ for a marinade or another usage.
2. Salad: Combine all ingredients in a large bowl and serve alongside soy-balsamic vinaigrette.
3. For the Strip Steak & Veggies: Place the steaks in a plastic bag and pour have of the marinade over top. Seal the bag and move around to ensure vinaigrette completely coats the steaks.
4. Next, place the vegetables in a plastic bag and pour have of the marinade over top. Seal the bag and move around to ensure vinaigrette completely coats the steaks.
5. Marinate the steaks and vegetables for at least 2 hours or overnight.
6. Preheat the grill to high heat (450° to 550°).
7. Remove the steak from the bag and place directly on a hot grill. Cook for 4 to 5 minutes and then add on the vegetables.
8. Flip the steak over and cook for a further 4 to 5 minutes to achieve a medium-rare internal temperature.
9. Flip over the vegetables and for 2 to 3 more minutes or until they are cooked and have grill marks.
10. Remove the food from the grill and serve. Optional garnish: chopped parsley.
The Crispiest, Tastiest Crispy Chilli Beef EVER!
Crispy chili beef is my favourite dish from the Chinese takeaway, so it has a lot to live up to. I'm going to show you how to get that lovely craggy exterior and even better, we don't need to use the deep fryer! Perfect crispy strips of beef in a tangy spicy sauce, mmmm soo good!
Free printable crispy chilli beef recipe on our site:
Ingredients:
• ¾ lb (360g) thin cut sirloin steaks - (approx 3 steaks) cut into thin strips*
• 1 small egg
• 4 tbsp cornflour (cornstarch)
• ¼ tsp salt
• ¼ tsp black pepper
• 1/8 tsp white pepper
• 4 ½ tbsp sunflower oil, divided
• 1 medium onion, sliced into thin strips
• 1 red chilli – finely sliced- discard the seeds if you don't like it too hot
• 1 tsp minced ginger
• 3 garlic cloves - peeled and minced
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato puree
• 6 tbsp caster (superfine) sugar
• 2 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce
Process:
• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• When the oil is hot, add the beef in a strip at a time and spread it out. You will probably need to work in 2 batches.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
• Using a slotted spoon, remove the beef from the pan and place it in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you’ve removed all the beef from the pan, Its time to make the crispy chilli beef sauce, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
• Serve with Egg fried rice, boiled rice or noodles.
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#MarinatedPork #PorkbellyRecipe Marinated Pork Belly Recipe|Easy Pork Belly Recipe |Jeizel's Kitchen
Hi Friend Today I am Sharing How to make Marinated Pork Belly,Its easy to make with few ingredients,This is juicy and tasty pork belly recipe.Hope you try them.
INGREDIENTS:
▪︎1 lb Pork Belly thinly sliced
▪︎3 Tbsp Brown sugar
▪︎3 cloves garlic minced
▪︎2 tbsp soy souce
▪︎1 tbsp vinegar
▪︎Ground black peper and salt to taste
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Chicken Chow Mein Take-Out Style | Chicken Recipe For Dinner #subscribe
Today I am making stir-fried chicken chow mein easy. RECIPE LINK below! This recipe is similar to the way my local Chinese Take-Out restaurant makes it. The vegetables and sauce ingredient ratios are up to you. The noodles can be substituted with your favorite thin pasta as well. Chow mein is a staple in most Chinese restaurants and I have tried so many variations. This recipe is my recreation from one of my local spots I order take-out from. The addition of chicken makes this dish a hearty stir-fry dinner I love to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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0:00 Intro
0:13 Chicken Prep
0:57 Chow Mein Noodle Prep
2:36 Sauce Mixture
3:39 Fresh Ingredients
4:44 Ready To Stir Fry
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PRINTABLE RECIPE
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⭐️LO MEIN RECIPE
MUSIC
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CHOW MEIN Noodles Recipe
EASY Chicken Chow
Chicken Chow Mein Restaurant Style
Gochujang-Marinated Pork Belly Recipe
Looking for a delicious and easy pork belly recipe? Look no further! This gochujang-marinated pork belly is simple to make and full of flavor.
Watch the video to learn how to make this easy korean food.
Pan Grilled Gochujang Pork Belly
Ingredients Used:
500G PORK BELLY
1 TBSP SESAME OIL
1 CLOVE GARLIC
1 TSP GINGER
1 TBSP SOY SAUCE
1 TBSP HONEY
1 TBSP GOCHUJANG
1 TBSP TOASTED SESAME SEEDS
MARINATE FOR 20 MINS
PAN FRIED EACH SIDE FOR 3-4MINS
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Taiwan Fried Chicken:
Easy Dynamite Lumpia with Cheese Recipe
Cheesy Breakfast Roll:
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Hi my name is Mark and on the Chibog Tayo PH channel, We’ll show you how to cook tipid recipes, large family meals, budget recipes, air fryer recipes and other save money tips when it comes to cooking.
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