Best Korean Beef And Rice Recipes

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

KOREAN BEEF AND RICE

Steps:

• Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
• Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
• Serve over steamed rice and top with green onions.

DUK GUK (AUTHENITC KOREAN RICE CAKE AND BEEF SOUP)

Steps:

• Fill a large pot with the water and stir in the salt and add the beef.
• Boil fifteen minutes.
• As the beef is boiling, foam will rise up to the top of the pot. Simply scrape it off with a shallow, large spoon and dump into a bowl.
• Add the duk (rice cake), dashida, sesame oil, garlic, and soy sauce and boil 15 more minutes.
• Add all the other ingredients and heat about 5 more minutes.
• Traditionally topped with carrot strips, fried egg cut into strips, and kim (dried seaweed). (You do not have to use these condiments at all to have a delicious soup.).

BULGOGI (KOREAN BEEF) WITH RICE AND LETTUCE

Steps:

• To prepare the meat: Cut the beef into very thin slices.
• (The partial freezing will make slicing easier.) Crush the sesame seeds lightly.
• Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
• Pour over the meat in a glass dish, cover and refrigerate overnight.
• To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
• Cover and refrigerate.
• Remove 1 hour before serving.
• Cook rice, set aside to keep warm.
• To prepare the vegetables: Cut the zucchini into ½-inch slices, then cut each slice into thirds; set aside.
• Combine the green-onion shreds, sesame oil, vinegar and seeds.
• Set aside.
• Heat the oil in a heavy skillet over medium-high heat.
• Stir-fry the zucchini until browned and tender; transfer to a bowl.
• Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
• In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
• (Do not crowd the pan as the meat will steam.) Transfer to a platter.
• To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
• The dish is meant to be eaten with your fingers.

NIF'S EASY KOREAN BEEF AND RICE

Steps:

• Heat a large frying pan over medium heat. Brown ground beef with garlic and ginger in the sesame oil. Keep pan medium heat so sesame oil doesn't burn. Once cooked through, spoon out fat from pan.
• Add brown sugar, soy sauce, salt and pepper flakes to the beef mixture. Simmer for a few of minutes to blend the flavours. This is when I'll set the table and make some quick veggies (Asian cucumber salad, sesame carrots, slaw).
• Serve beef over rice and top with green onion and toasted sesame seeds.

KOREAN-STYLE BEEF AND RICE BOWL

Steps:

• Adjust oven rack to lower-middle position and heat oven to 200 degrees.
• Bring water, rice, and 1 teaspoon salt to boil in medium saucepan over med-high heat.
• Cook until water level drops below surface of rice and small holes form, about 5 minutes.
• Decrease heat to low, cover, and cook until water is absorbed, about 5 minutes.
• Meanwhile, whisk 2 tablespoons soy sauce and sugar together in large bowl.
• Add steak and toss to coat.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over med-high heat until just smoking.
• Cook half of steak until well browned, 1-2 minutes per side.
• Transfer to bowl and tent loosely with foil.
• Repeat with 1 tablespoon oil and remaining steak.
• Add 1 tablespoon oil, mushrooms, and remaining 1 tablespoon soy sauce to now empty skillet and cook until mushrooms are soft, about 2 minutes.
• Add spinach and cook until wilted, 2-3 minutes.
• Transfer to bowl and tent with foil.
• Portion rice into bowls and top with beef and mushroom-spinach mixture; keep bowls warm in oven.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium heat until shimmering.
• Crack eggs into 2 small bowls (2 eggs each).
• Add eggs to skillet, pour each bowl into opposite side of skillet.
• Season with salt and pepper, cover, and cook until whites are set, 2-3 minutes.
• Remove bowls from oven and top each with 1 egg; serve.