Best Korean Sausage Bowl Recipes

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THE SEOUL BOWL "CRISPY KOREAN PORK BELLY BOWL WITH HOUSE-MADE BANCHAN PICKLES"



The Seoul Bowl

Provided by Food Network

Categories     main-dish

Time P8DT2h30m

Yield 6 to 8 servings

Number Of Ingredients 37

1 cup gochujang (Korean hot pepper paste)
1 cup honey
1 cup soy sauce
1/2 cup sesame oil
1/2 cup toasted white sesame seeds
1/4 cup garlic, finely chopped
1/4 cup fresh ginger, pureed
One 3- to 5-pound piece pork belly, skin off
1 head Chinese (napa) cabbage
1 cup kosher salt
One 8-ounce bottle kimchi marinade
2 cups scallions, chopped into 2-inch sections
1 cup carrot, julienne
1/2 cup garlic, chopped
1/2 cup fresh ginger, chopped
1/4 cup gochugaru (Korean chile flakes)
1/4 cup fish sauce
2 round onions, chopped into 1-inch pieces
1 jalapeno chile, thinly sliced
1/2 cup soy sauce
1/2 cup sugar
1/4 cup lemon juice
1/4 cup white vinegar
1 cup dried wakame seaweed
2 English cucumbers
2 tablespoons kosher salt
1 cup plus 1 tablespoon sugar
1 cup rice wine vinegar
1/4 cup kosher salt
One 1-pound bag mung bean sprouts
2 tablespoons sesame oil
1 tablespoon dashi powder
1 tablespoon toasted sesame seeds
1 teaspoon black pepper
1/4 cup scallions, thinly sliced
1 tablespoon cornstarch
3 cups short-grain rice

Steps:

  • For the pork belly: Combine gochujang, honey, soy sauce, sesame oil, sesame seeds, garlic and ginger in a small saucepan and bring to a simmer. Cook on medium-low heat for 10 minutes. Remove from heat and let cool. For best results let the marinade rest for 48 hours to allow flavors to marry.
  • Reserve 1 cup marinade to thicken and use as glaze when finishing dish.
  • Place pork belly in a hotel pan. Pour marinade over pork belly, making sure all surfaces are covered. Cover in foil and let marinade 24 to 48 hours, refrigerated.
  • Preheat oven to 325 degrees F.
  • Roast pork for 4 hours. Remove from marinade and let pork cool overnight in refrigerator.
  • Slice pork into 2-by-8-inch blocks, then slice into 1/4-inch slabs.
  • For the kimchi: Quarter the cabbage, then slice into 2-inch sections. Place cabbage in a container and cover with cold water. Add salt. Cover and let sit 12 hours to allow cabbage to brine.
  • Drain well. Combine cabbage with kimchi marinade, scallions, carrots, garlic, ginger, gochugaru and fish sauce in a large mixing bowl. Cover with plastic wrap and let sit at room temperature for 24 hours. Bottle and refrigerate.
  • For the Korean pickled onion: Place onions and jalapeno in a mason jar or container with lid.
  • Combine soy sauce, sugar, lemon juice, vinegar and 1/2 cup water in a saucepot and bring to a simmer. Pour hot liquid over onions, then let cool. Refrigerate 48 hours before serving.
  • For wakame seaweed and cucumber quick pickle: Place wakame seaweed in a bowl and cover with cold water to hydrate.
  • Quarter cucumbers, then slice into 1/2-inch pieces. Place cucumbers in a colander and sprinkle liberally with 1 tablespoon salt and 1 tablespoon sugar. Let cucumber rest, draining in sink to allow water to be drawn out, 1 hour.
  • Simmer vinegar with remaining cup sugar and tablespoon salt in a saucepan.
  • Let cool. Squeeze moisture from wakame, then combine with cucumber. Cover with marinade and refrigerate overnight before using.
  • For the Korean mung bean sprout salad: Bring 4 cups water and the salt to a boil in a saucepan.
  • Place bean sprouts in a colander in sink. Pour boiling salted water over bean sprouts, then rinse with cold water to stop cooking. Let drain well.
  • Combine bean sprouts with sesame oil, dashi, sesame seeds, pepper and scallions in a mixing bowl and let flavors marry 30 minutes or longer, refrigerated.
  • For the steamed white rice: Wash rice under cold running water until water runs clear. Add rice to a Japanese rice steamer and add 3 cups cool water. Cook until done, then let rest 10 to 15 minutes.
  • For the Seoul bowl: Heat a cast-iron skillet. Cook pork belly until crispy.
  • Stir the cornstarch into 2 tablespoons water in a small bowl, then stir into the reserved pork belly marinade in a small saucepan. Simmer 1 minute.
  • Mound 1/2 to 3/4 cup rice in an individual serving bowl. Arrange the four Korean pickles on rice. Fan 3 to 4 slices cooked pork belly on pickles/rice. Drizzle with thickened sauce.
  • Garnish with thinly sliced scallions. Repeat with remaining ingredients.

KOREAN BEEF BOWL



Korean Beef Bowl image

Tastes like Korean BBQ and is on your dinner table in just 15 min from start to finish! Seriously. It doesn't get any easier than this!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

1/4 cup brown sugar, packed
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
1/4 teaspoon sesame seeds

Steps:

  • In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

EASY KOREAN GROUND BEEF BOWL



Easy Korean Ground Beef Bowl image

Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.

Provided by bd.weld

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
5 cloves garlic, crushed
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
½ cup reduced-sodium soy sauce
⅓ cup light brown sugar
¼ teaspoon crushed red pepper
6 green onions, chopped, divided
4 cups hot cooked brown rice
1 tablespoon toasted sesame seeds

Steps:

  • Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
  • Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
  • Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g

KOREAN STYLE KIOLBASSA SAUSAGE



Korean Style Kiolbassa Sausage image

Make and share this Korean Style Kiolbassa Sausage recipe from Food.com.

Provided by Fidelinski

Categories     Meat

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

8 links kiolbassa style sausage
3 green onions, chopped
1 small sweet onion, chopped
2 teaspoons vegetable oil
2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce

Steps:

  • Chop green onion, sweet onion, and place in a bowl and set aside.
  • Put vegetable oil in medium heat.
  • Cut sausage and in angered bite sized pieces and put in pan.
  • Stir sausage until browned about 3 minutes.
  • Add sesame oil
  • Stir in onions for about 2 minutes.
  • Add soy sauce and reduce heat and stir until sauce thickens.
  • Serve and enjoy!

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