Korean Kalbi Beef Tacos with Cilantro Lime Salsa

Korean Kalbi Beef Tacos with Cilantro Lime Salsa. Since Korean food works great with Tex-mex I wanted to try Korean-style tacos again! Usually “kalbi” refers to Korean BBQ short ribs but I really wanted to try the kalbi marinade on skirt steak since it’s a great meat for tacos. The marinade consists of ginger, soy sauce, sesame seeds, and asian pears so it was really easy to throw together.

Korean Kalbi Beef Tacos with Cilantro Lime Salsa Recipe

Ingredients:

• 2 tbsp olive oil
• 1 1/2 lbs. skirt steak
• 2 inch piece ginger, minced
• 1/2 lemon, juice
• 1 cup reduced sodium soy sauce
• 2 tbsp sugar
• 1 asian pear, grated
• 3 cloves garlic, minced
• 1/4 cup sesame oil
• 1/2 yellow onion, grated
• 1 batch cilantro lime salsa
• 1 green onion, chopped
• 2 tomatoes, chopped
• sesame soy dressing (recipe below)
• 6 corn taco shells

Instructions:

1. Mix together the ginger, lemon juice, soy sauce, garlic, sesame oil, sugar, pear, and onion in a bowl.
2. In a plastic bag or pan pour the marinade over the beef. Let sit in the refrigerator for an hour or two.
3. Mean while, prepare the cilantro lime salsa and add the chopped green onion.
4. On a saute pan, heat the oil until the pan is hot. Add the beef and saute for 2-3 minutes on each side or until medium rare.
5. Let the meat rest for 5 minutes, then slice against the grain.
6. Place the beef on the tacos and pour the soy sesame dressing over the beef and top with tomatoes and salsa.

Sesame Soy Dressing:

Ingredients:

• 2 inch piece ginger, minced
• 2 lemons, juice
• 4 tbsp reduced sodium soy sauce
• 1 tsp gochujang
• 2 tsp sesame seeds, toasted
• 1 green onion, chopped

Directions:
Mix all together.

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Asian grilled chicken

Asian grilled chicken. The flavorful marinade for these grilled chicken thighs is a little sweet, a little salty, and a little tangy, with a hint of spice from Asian chili sauce, curry, and garlic. Here is a tasty Asian inspired recipe for grilled chicken recipe I love to make when the weather warms.

Asian grilled chicken Recipe

Ingredients:

• ¼ cup soy sauce
• 4 teaspoons sesame oil
• 2 tablespoons honey
• 3 slices fresh ginger root (chopped)
• 2 garlic cloves (crushed)
• 4 boneless skinless chicken breast halves

Instructions:

• Step 1: In a shallow dish whisk together soy sauce, sesame oil, honey, ginger root, and garlic. Place chicken breast halves into the dish. Set aside to marinate for 15 minutes.
• Step 2: Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Drain the marinade from the chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
• Step 3: Place chicken breasts onto the grill and cook for 6 to 8 minutes per side, or until the juices run clear and the chicken is fully cooked (the internal temperature has reached 165 degrees). Baste the chicken frequently on both sides with the remaining marinade while grilling. The chicken will turn a golden brown color.

(Makes 4 Servings)

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Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce

See nutrition information and source information for Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce, plus find more delicious leafy 

Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce Recipe

Ingredients:

• 4 tablespoons olive oil or vegetable oil, divided
• 2 garlic cloves, minced
• 1 1/2 teaspoons minced serrano chile with seeds
• 1/3 cup soy sauce
• 1/4 cup (packed) dark brown sugar
• 3 tablespoons unseasoned rice vinegar
• 3 tablespoons water
• 1 tablespoon Asian sesame oil
• 8 baby bok choy, halved lengthwise
• 4 medium-size Japanese eggplants, trimmed, halved lengthwise
• 4 6- to 7-ounce halibut fillets (each about 1 inch thick)
• 2 green onions, thinly sliced

Instructions:

Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.

Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

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Spicy Thai Crab and Sweet Corn Fritters

Spicy Thai Crab and Sweet Corn Fritters. See original recipe.

Spicy Thai Crab and Sweet Corn Fritters Recipe

Ingredients:

• large eggs, lightly beaten
• 1 tablespoon fish sauce or soy sauce
• 2 teaspoons chili garlic sauce
• 1 teaspoon fresh grated ginger
• 6 ounces lump crabmeat, drained, flaked and picked over for cartilage
• 1 1/2 cups frozen (thawed) or canned sweet corn kernels
• 1/2 cup thinly sliced green onions
• 3 tablespoons fresh chopped cilantro or Thai basil
• 1/2 cup all-purpose flour
• Canola oil for frying
• Thai Chili Roasted Garlic Dipping Sauce or other favorite dipping sauce

Instructions:

1. In medium bowl combine eggs, fish or soy sauce, chili garlic sauce and ginger. Stir in crabmeat, corn, green onions and cilantro. Add flour; stir until ingredients are combined.
2. In 12-inch skillet over medium-high heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove to paper towels to drain. Repeat with remaining batter.
3. Serve immediately with dipping sauce.

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Cilantro Thai Grilled Chicken

Cilantro Thai Grilled Chicken. Delicious and tasty grilled chicken. Originally found the recipe on www.artsy-foodie.com. Great recipes over there! 

Cilantro Thai Grilled Chicken Recipe
Ingredients:

• 2 garlic cloves, coarsely chopped
• 1/2 cup cilantro
• 2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
• 1 tablespoon toasted sesame oil
• 4 boneless skinless chicken breasts

Instructions:

1. Place all the ingredients above in a food processor and process until smooth.
2. Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
3. Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

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Korean Beef

I've decided to go through some of my old recipes (most of them are from my awesome sisters) and make them again. This was a favorite in college for a few of the following reasons: 

1. It is a really inexpensive and quick meal. 

2. It looks and tastes gourmet (good for a quick dinner to impress). 

3. It is really delicious.

Korean Beef Recipe

Ingredients:

• 1 pound lean ground beef
• 1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
• 1/4 cup soy sauce (I use low-sodium)
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, minced
• 1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
• salt and pepper
• 1 bunch green onions, diced (don't skip this!)

Instructions:

Heat a large skillet over medium heat and brown hamburger 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. 

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Ramen Noodle Upgrade

Get Martha Stewart's Ramen Noodle Upgrade recipe. Also browse hundreds more test kitchen-approved food recipes and cooking tips from Martha Stewart.

Ramen Noodle Upgrade Recipe

Ingredients:

• 1 package Ramen noodles
• 1 pack noodle flavoring
• 1 tablespoon soy sauce
• 2 tablespoons chunky peanut butter
• 2 teaspoons Sriracha chili sauce
• 1/2 scallion, thinly sliced (optional)

Instructions:

Boil noodles with flavor pack and drain off most liquid. Toss with soy sauce, peanut butter, and Sriracha. Garnish with scallion. Eat immediately. 

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Thai Noodle Salad

Thai Noodle Salad. This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp.

Thai Noodle Salad Recipe

Ingredients:

1. 1 (8-oz.) package vermicelli
2. 1/3 cup chopped fresh cilantro
3. 2 garlic cloves, minced
4. 1 jalapeño pepper, seeded and chopped
5. 1/4 cup fresh lime juice
6. 1 tablespoon fish sauce*
7. 1 tablespoon honey
8. 1 1/2 teaspoons sesame oil
9. 1/4 teaspoon salt
10. 2 carrots, grated
11. 1 cucumber, peeled, seeded, and thinly sliced
12. 1 cup finely shredded cabbage
13. 1/4 cup chopped fresh mint
14. 1/4 cup chopped dry-roasted peanuts

Instructions:

1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.

* Soy sauce may be substituted for fish sauce.

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