Korean meat: classic recipe, pork with tomatoes, Korean beef with fresh cucumbers, Korean chicken thighs, meat with oyster mushrooms, with spicy carrots, with cabbage, with eggplants, with kar

Cooking delicious meat in Korean is very simple if you use our recipes.

Korean cuisine is distinguished by the presence of spicy ingredients and a large number of different spices. Dishes of this cuisine are prepared from various products, however, one of the main ones is meat.

Perhaps the most popular appetizer in Korean cuisine is Korean meat, which is marinated in a fragrant marinade and then quickly fried over high heat.

Korean meat: classic recipe

To prepare such a dish, you can use completely different meats - chicken, beef, pork, etc., however, it is important that the product is of high quality and fresh. So, when buying any meat, take into account the following tips:

It is advisable to buy the product chilled and not frozen. Fresh meat is much tastier than meat that has been frozen. In addition, frozen products may not be very fresh.
The meat should have a pleasant, characteristic smell. The presence of foreign odors is not allowed
Pay attention to the color of the meat. It should also be characteristic of a particular type of meat. In no case should there be a coating on the pulp; it should not be slippery and fall apart under your hands.
When buying meat products, pay attention to the place in which they are stored. If the counter is dirty, the meat is lying directly on the table or in the refrigerator without a tray, basin, or tray, then it is better to refuse to buy it

So, to prepare classic Korean meat you will need the following products:

Pork pulp – 370 g
Rice vinegar – 85 ml
Tabasco sauce - a couple of drops
Red onion – 45 g
Starch – 15 g
Pumpkin oil – 75 ml
Soy sauce with garlic flavor – 35 ml
Liquid honey – 20 g
Pink pepper, dried parsley, dill, anise seeds, salt, wild garlic
Salad leaves for serving

Simple

Select pork pulp based on the tips described above. Wash the meat, pat it dry with dry towels, and then chop it into long strips. Transfer the pork to a container that will not oxidize from the vinegar.
Peel the vegetable and chop into thin cubes, add to the main ingredient.
In another bowl, combine vinegar, sauces, starch and honey.
Salt the meat and onions, sprinkle with the indicated herbs and spices.
Pour the previously prepared marinade into the main ingredient and leave to marinate for 1.5 hours.
Heat the oil and place the meat and onions in a saucepan. Fry the ingredients, stirring constantly for 5 minutes. You need to fry the ingredients over high heat, otherwise they will stew, and we don’t need that.
After this, turn off the gas under the container and let the meat stand for another 3 minutes.
Wash the lettuce leaves, place them on a dish, and place the meat on them, Korean style.

Ingredients:

carrots - 1 kilogram;
salt - 1 teaspoon;
granulated sugar - 1 teaspoon;
beef pulp - 200 grams;
onions - 2 pieces;
soy sauce - 20 milliliters;
vegetable oil - 0.5 cups;
ground black pepper - 0.5 teaspoon;
garlic - 3 cloves;
red hot chili pepper - 0.5 teaspoon;
table vinegar 5% - 2 teaspoons;
sesame seeds - 1 tablespoon.

Carrots with meat in Korean style. Step by step recipe

Wash the carrots thoroughly, peel them and grate them on a special grater: you get thin and long straws.
Sprinkle carrots with salt and sugar and mix well.
Meat pulp (take the one you like best): it can be beef, veal, chicken or turkey - wash, dry, peel off films and cut into thin strips. Five centimeters long and half a centimeter wide.
Advice. The meat should not be fatty.
Peel the onions, wash them and cut them into half rings.
In a frying pan that has a thick bottom, heat the vegetable oil very high.
Advice. To prepare a Korean snack with meat, it is better to use refined oil, which has no foreign odor and does not foam when frying.
Place pieces of meat into hot oil and fry until golden brown.
When the meat is almost ready, season it with soy sauce.
Add chopped onion half rings to the meat and fry until the onions are ready.
When the vegetable is well fried, salt the roasted meat, season with ground black pepper and ground red hot pepper
Mix everything and let the spicy seasoned meat for Korean salad with carrots cool.
Transfer the meat and all the contents of the frying pan to the carrots and squeeze the peeled and washed garlic through the garlic press. Season with 5% vinegar.
Sprinkle our dish with two tablespoons of sesame seeds.
Advice. Before using sesame seeds for food, you need to heat them in a dry frying pan: then the taste will become brighter and the salad will be tastier.
Mix everything and let the appetizer brew in a cold place. Before serving the carrot appetizer, sprinkle it with sesame seeds.

I offer another recipe that also contains fresh vegetables and meat.

Wash the cauliflower thoroughly and place in boiling salted water for 7-10 minutes. Then take it out and leave it to cool. The cabbage should be half-cooked. We divide the cooled cabbage into small inflorescences measuring two centimeters.
Wash separately, dry the beef (approximately 200 grams) and cut into thin strips: approximately as in the previous recipe.
In a hot frying pan in a large amount of vegetable oil, fry the pieces of meat until a beautiful crispy crust forms.
Advice. If you have a wok - a special deep frying pan for cooking Asian dishes, then, of course, it is better to cook this Korean salad in a wok.
When the meat is fried, it needs to be well seasoned with spices: ground black pepper, coriander and plenty of salt. Korean cuisine is very spicy, so you need to add a lot of spices and seasonings, but still, based on your taste preferences.
When the meat is completely cooked, turn off the heat and put five cloves of chopped garlic in it.
Mix everything well and let the meat infuse the spices a little.
Wash and remove seeds and stems, cut two sweet peppers into thin strips and send to the cauliflower inflorescences.
Peel a large salad onion (blue if possible) and cut into quarter rings. Transfer to vegetables and add soy sauce: approximately 30 milliliters.
Season with two teaspoons of vinegar (you can add less vinegar), season to taste with dry ground red pepper and transfer the meat and garlic to the vegetables.
Mix the Korean salad with meat and let it brew. Before serving, sprinkle the salad with vegetables and meat generously with sesame and flax seeds, previously well heated in a frying pan.

Spicy, delicious salads of Korean cuisine with vegetables are served before the main courses: they help whet the appetite. Cook with our website “I Love to Cook”: learn many different recipes for preparing national dishes from around the world.

Korean pork with tomatoes

In order for pork meat to be tasty, it must be properly marinated. According to this recipe, the pork is moderately spicy and very soft.

Pork pulp – 650 g
Tomatoes – 130 g
Tomato sauce – 10 g
Garlic – 3 cloves
Hot pepper
Mustard oil – 35 ml
Soy sauce – 45 ml
Vinegar essence – 5 g
Salt, dried herbs, cumin seeds, paprika, curry

In tomatoes

Wash the pork, dry it in any way possible, and then cut it into strips. Transfer the meat to a suitable container. Salt and season it, stir and leave for a few hours.
Wash the vegetables, peel them if necessary. To easily peel tomatoes, you need to cut them along the skin, and then put them in boiling water for a few minutes. and remove the skin. There is no need to cut the vegetables, as they need to be pureed using a blender or grater.
Add soy sauce and vinegar to the pork and let sit for another 1 hour.
Heat the oil, place the meat in a container and fry it over high heat for 5 minutes, and then transfer the pork to a dish.
Pour vegetable puree and tomato sauce into a saucepan, bring the mixture to a boil and add to the meat.
This delicacy is appropriate to serve with boiled rice, potatoes, and freshly baked bread.

Nutritional and energy value:

Ready meals
kcal 2431.7 kcal	proteins 137.7 g	fat 184.2 g	carbohydrates 64.7 g
Portions
kcal 243.2 kcal	proteins 13.8 g	fat 18.4 g	carbohydrates 6.5 g
100 g dish
kcal 215.2 kcal	proteins 12.2 g	fat 16.3 g	carbohydrates 5.7 g

Korean beef with fresh cucumbers

Beef with fresh cucumbers, however, like any other meat, the combination is very strange at first glance, however, in fact the dish turns out to be very original and tasty. The beef is juicy and quite soft.

Beef pulp – 450 g
Fresh cucumbers – 130 g
Red onion – 40 g
Sweet pepper – 50 g
Garlic flavored soy sauce – 50 ml
Rice vinegar – 70 ml
Honey – 10 g
Mustard oil – 35 ml
Salt, ginger, savory, star anise, red pepper

With cucumbers

Process the beef pulp as needed, if necessary, cut off unnecessary films, fat, etc. Cut the clean pulp and place in a plate, season with spices. You will need to add salt to the meat later. Leave the meat to marinate for 3 hours.
Wash the vegetables, peel them if necessary, and start chopping them. Onions and peppers can be cut in completely different ways, it doesn’t matter. As for cucumbers, it is important to know that they contain a lot of liquid, which we will not need in the finished dish. Therefore, it is advisable to remove the watery core from these vegetables, and the remaining part can be cut into strips.
Combine the cucumbers in a deep plate with pepper and add some spices to them.
Heat the oil and fry the meat in it until half cooked over high heat, remembering to stir it periodically.
Then salt the beef and add sauce, onions, honey, and spices to it. We wait a few more minutes.
Place the meat and onions in a container with other vegetables, pour in the vinegar, mix the ingredients and let stand for a while.
You can use rice, buckwheat, spicy cabbage, etc. as a side dish.

With carrots and other vegetables

This is a delicious snack in a sweet and sour sauce. This option will appeal to those who really like spicy food. Vegetables with a touch of piquancy are suitable for both holidays and everyday life, as a side dish for ordinary everyday main courses, as well as barbecue and chicken. Adjust the sharpness yourself.

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Main cast:

Ingredients Servings: –+4

Small tomatoes kg
Chili pepper 2-3 pieces
Onions kg
Cucumber 1 kg
Zucchini 1 kg
Garlic 1 head
Salt 15 g
Granulated sugar 45 g
Carrots kg
Ground red pepper 8 g
Wine vinegar 150 ml

Per serving Calories: 45 kcal

Proteins: 1.3 g

Fat: 2.8 g

Carbohydrates: 4.7 g

Steps 4 hours. 0 min.Print

We wash the cucumbers in water and cut them into not very thin circles. Place in a large enameled container.
Cut the zucchini into slices. It is better to take young vegetables, cut them with skin and seeds; overripe ones will not be as tasty.
Cut small tomatoes in half, removing the seal around the stem.
Peel the carrots. Cut into thin slices. Simply cut the garlic into pieces.
Green chili - large rings with seeds and all the insides.
Peel the onion in half and cut it into half rings. It’s better not to grind it so that it doesn’t boil over later.
We put all the ingredients in one container, add salt, pepper, and sugar. It is better to immediately put on rubber gloves to thoroughly mix all the vegetables. We mash them slightly, like cabbage. Close and place the weight on top. Let them marinate like this for three hours. During this period, the brine - vegetable juice - appears.
Now pour everything into a deep saucepan, if you marinated in it, add vinegar and wait for it to boil over maximum heat. Boil for five minutes, covering with a lid.
For this salad, it is better to take 500 gram or liter jars, it’s more convenient. The container must be sterilized in advance. Place the hot mixture in jars; the vegetables should be covered with juice. Cover with something so that they cool on their own. We send it to the cellar. It is better to store at a temperature range from +1 to +12 degrees. In winter we enjoy an excellent delicacy.

As you can see, there are a lot of the most delicious recipes for quick-cooking Korean cucumbers for the winter. Canning always helps out in cold weather, and a quick vegetable salad will be an excellent addition to any table.

Korean chicken thighs

To cook meat according to this recipe, you can use any part of the chicken, that is, chicken flesh, wings, and thighs will do. The dish has a spicy taste and special aroma.

Chicken thighs – 5 pcs.
Starch – 30 g
Soy sauce – 40 ml
Garlic – 2 cloves
Rice vinegar – 50 ml
Greens – 10 g
Hot pepper
Mustard, pumpkin, olive oil – 25 ml each
Curry, tarragon, spice mixture for preparing “Korean” carrots, salt

Spicy

To ensure that the thighs are juicy and soft inside, but with a well-fried crust, they need to be cooked correctly. Wash the meat, dry it, and if necessary, remove excess fat from it, since we don’t need it on meat at all. Next, place the thighs in a saucepan, pour water into it, and salt it. Cook the meat for 10 minutes. after the water boils, and then remove it from the pan and let the water drain completely.
Rub each piece of meat a little with spices, leave for 10 minutes, and then roll in starch. Starch can be replaced with cornmeal or breadcrumbs if desired.
Heat the oil high and fry each piece of meat in it for 7 minutes. The heat under the container should be medium or high, since we need to get a fried crust. After cooking, excess oil from the thighs can be removed using paper napkins.
Peel the garlic and chop it.
Finely chop the pepper. Do this with gloves to protect yourself from burns.
In a separate container, combine the sauce, vinegar, garlic, pepper, some spices and herbs.
Pour the resulting marinade over the meat and leave for half an hour so that it is properly saturated with it.
The finished dish can be served with a vegetable plate or with garlic sauce.

Without sterilization

Many people don’t like to sterilize canned food or simply don’t have enough time for it. In this case, use this recipe.

Let's prepare:

3 kg of cucumbers;
0.6 kg carrots;
7 cloves of garlic;
160 ml vinegar;
150 g sugar;
salt;
10 g paprika;
400 ml sunflower oils;
1 teaspoon each l. coriander and hot pepper.

Wash the fruits, cut off the peel if necessary. Cut off the edges. Grind on a grater; there are special “Korean” ones for this. The salad looks more impressive in stripes. Wash the carrots, peel them and also rub them into strips almost the entire length. Peel the garlic and press it through a garlic press. Place all components into one enamel pan or deep cup. Pour in oil and vinegar. Mix everything and set for 10-15 minutes. Now add the indicated seasonings, salt and sugar. Stir and leave to stand for about 4 hours, during which time we stir it periodically so that everything marinates evenly. At this time, you can start banking. To do this, wash them with soda, rinse well, and boil the lids. If you wish, you can use your own sterilization options. When everything is marinated, put the pan on low heat. Vegetables should be thoroughly heated. After the mixture boils, cook it for about five minutes, remembering to stir so that nothing burns. Divide the prepared salad into jars, add the marinade remaining in the pan. Roll up the lids with a seaming wrench

We check that it is sealed, it is important that there is no air in the jars. Place neck down and wrap warmly

After cooling, put it in the basement, cellar or any other cool, dark place. If you make only 1 kg, reduce the amount of other components by 3 times.

Korean meat with oyster mushrooms

Meat with mushrooms is always a winning combination, since dishes with such ingredients turn out very tasty, aromatic and appetizing to look at.

To please yourself and your family with such a delicacy, you can use any meat and any mushrooms. We preferred chicken fillet and oyster mushrooms.

Chicken pulp – 450 g
Oyster mushrooms – 320 g
Korean carrots – 120 g
Tabasco sauce - a couple of drops
Olive oil – 50 ml
Soy sauce with mushroom flavor
Wine vinegar – 45 ml
Turmeric, mustard, ginger, marjoram, salt

With mushrooms

Process the pulp, wash and cut. If you don't have chicken fillet in the refrigerator, you can make pulp from any other part of the bird by simply removing the bones and trimming the skin. Add a little salt and the indicated spices to the meat.
Put the oyster mushrooms in order, wash and chop. If you have wild mushrooms in the house, you can use them too.
To speed up the cooking process, we will add store-bought spicy carrots to it, but if you don’t want to buy them, cook them at home by simply mixing the grated vegetable with the appropriate spices.
So, heat the oil and fry the meat in it. Make the fire under the container strong enough. This process will take no more than 10 minutes, since marinated chicken meat is fried very quickly. Transfer the meat to a deep container that does not oxidize.
In a saucepan, fry the mushrooms in the remaining oil, adding a little salt. Add oyster mushrooms to the chicken pulp and add carrots here, stir.
In another container, combine sauces, vinegar, and some spices.
Pour the marinade into the main ingredients and let them sit for at least half an hour.
Cooked meat goes well with arugula.

Brit salad

Nutritious salad with fresh cucumber, pork and fried mushrooms.

List of ingredients:

Salad:

Fresh cucumber – 2-3 pcs.
Pork (neck) – 200 g.
Oyster mushrooms – 200 g.
Vegetable oil – 20 ml.
Chicken egg – 3 pcs.
Parsley – 20 g.

Sauce:

Sour cream 30% - 150 g.
Mustard – 1 tsp.
Vegetable oil – 15-20 ml.
Black pepper.
Lemon juice, apple cider vinegar – 10 ml.
Salt.

Cooking method:

Disassemble the oyster mushrooms, remove the lower woody part. Cut large specimens into large strips. Leave small mushrooms as is.
Fry the slices in oil, add salt and pepper. Cool the mushrooms and remove them to a bowl for mixing the salad using a slotted spoon.
Boil the egg and chop into cubes. Chop the fresh cucumber into thin long strips.
Chop the greens.
Cut the pork into strips and fry in oil. You can also bake a whole piece of tenderloin in the oven, along with garlic, oregano, pepper and other spices. Cool the meat.
Prepare sour cream sauce by combining sour cream, vegetable oil, spices, acidifier (sour juice or vinegar) and salt.
Season the sauce with pieces of pork, herbs, mushrooms, egg and fresh cucumber.
Place the salad bowl in the refrigerator before serving.

Korean meat with spicy carrots

Any Korean meat recipe assumes that the main ingredient should be hot, hot and spicy. However, this recipe is suitable only for those who really love very spicy snacks, since we will marinate the carrots for this dish in a special way with the addition of spicy ingredients.

Pork – 550 g
Carrot – 160 g
Red onion – 30 g
Garlic – 2 cloves
Mirin – 35 ml
Hot peppers
Granulated sugar – 10 g
Pumpkin, mustard, sunflower oil - 25 ml each
Cilantro seeds, oregano, mustard, salt

With carrots

Pork pulp needs to be processed. To do this, wash it, remove films from it, if there is a fat layer, and cut it. Place the pieces of pork into a container, add a little salt and spices to it. If time allows, leave the meat to marinate; if not, cook immediately, but the pork will be a little tougher.
Wash the vegetables, peel them if necessary and cut everything except carrots in any way. Grind the carrots using a coarse grater.
Place the crushed orange vegetable in a separate container that does not oxidize. Add sugar, a little salt, ground red pepper, 20 ml of mirin and garlic. Mix the ingredients using light pressure. The carrots will release juice, do not drain it under any circumstances.
After the specified time, fry the pork, then transfer it to the carrots.
Then fry the onion and hot pepper in the same frying pan. Pour the spices directly into this mixture, pour in the remaining mirin, and send all these ingredients hot to the meat and carrots.
Let the dish sit for 1 hour.

Korean meat with cabbage

Juicy and spicy meat with delicious aromatic cabbage - this is all about this dish. Despite the fact that many consider fried meat with pickled cabbage not the best combination, the dish turns out to be original and completely unusual in taste.

Beef – 450 g
White cabbage – 85 g
Carrot – 45 g
Red onion – 45 g
Garlic – 2 cloves
Mirin – 55 ml
Pumpkin oil, mustard oil, vegetable oil – 25 ml each
Soy sauce – 55 ml
Hot pepper
Boiled water – 100 ml
Salt, wild garlic, rosemary, tarragon

Juicy

Wash and dry the pulp, and then chop it in any convenient way, however, do not make too large pieces, since the meat will marinate for a long time. Transfer the pulp to a deep container, add salt and spices, pour in 35 ml of mirin and sauce.
Rinse the vegetables and peel them if necessary. Grate the carrots, cut the cabbage leaves into medium-sized cubes, chop the garlic into slices, the onion can be cut in any way, just like the pepper.
Add salt, half the oil, the remaining mirin and some of the indicated spices to boiled water.
Place all the vegetables in a suitable container and pour the marinade into it. Place the vegetables under pressure for 1-2 hours. If possible, prepare these vegetables in advance, this will speed up the process of preparing this dish.
Heat the remaining oil and fry the marinated meat in it until cooked over high heat.
Combine fried meat with pickled vegetables. Let the dish sit for several hours. You can serve this meat immediately after cooking, however, if you let it sit for a while, the taste will become more intense.

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Korean meat with eggplant

A spicy and spicy Korean snack can also be prepared from meat and eggplant. This dish turns out to be quite spicy and with a pronounced sour taste.

Pork pulp – 550 g
Eggplants – 240 g
Korean carrots – 130 g
Soy-garlic sauce – 40 ml
Sesame oil – 35 ml
White wine – 30 ml
Rice vinegar – 25 ml
Pumpkin seeds – 25 g
Salt, wild garlic, ground red pepper, mustard powder

Spicy

Process the meat as needed - wash and dry. It is recommended to chop it into thin strips. If desired, pork meat can be replaced with beef or even veal
Wash the vegetables and peel them, as they can add bitterness to the finished dish. Grind the eggplants in the same way as meat, into thin strips, and then soak in salted water
We take purchased carrots, so they are initially ready for further use.
Heat the oil and fry the pulp in it until half cooked
Next, add eggplant to the meat, salt all the ingredients and season them with spices
After 10 min. Pour all liquid ingredients into the container. Cook food for another 12 minutes with the lid closed.
After this, bring the deliciousness to readiness with the lid open.
Place the Korean meat and eggplants on a plate and wait until they cool, then add the carrots and seeds and serve

Calorie content of foods possible in the dish

Boar ham – 113 kcal/100g
Pork – 259 kcal/100g
Pork – lean roast – 184 kcal/100g
Pork – chop on the bone – 537 kcal/100g
Pork – shoulder – 593 kcal/100g
Pork – schnitzel – 352 kcal/100g
Fatty pork – 333 kcal/100g
Pork meat – 357 kcal/100g
Garlic – 143 kcal/100g
Ginger – 80 kcal/100g
Pickled ginger – 51 kcal/100g
Dry ginger – 347 kcal/100g
Soy sauce – 51 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Vegetable oil – 873 kcal/100g
Hulled sesame seeds – 582 kcal/100g
Dried whole sesame seeds – 563 kcal/100g
Salt – 0 kcal/100g
Onions – 41 kcal/100g
Ground hot pepper – 21 kcal/100g
Spicy tomato sauce – 99 kcal/100g
Sesame oil – 899 kcal/100g

Calorie content of foods: Pork, Onions, Vegetable oil, Soy sauce, Sugar, Salt, Garlic, Ginger, Sesame oil, Sesame seeds, Tomato sauce, Ground hot pepper

Korean meat with potatoes

Meat and potatoes dishes can be found in almost every cuisine in the world, and Korean is no exception. It is worth noting that this is completely logical and understandable, since the combination of these products gives us a nourishing and tasty dish that is accessible to every family.

Pork meat – 270 g
Potatoes – 130 g
Carrot – 30 g
Onion – 25 g
Table vinegar – 25 ml
Olive oil – 50 ml
Hot pepper
Dried garlic, turmeric, curry, cardamom, coriander, salt

Meat

For meat, give preference to soft parts of the carcass; balyk is perfect. Wash a piece of meat, cut it into thin pieces. Marinate the pulp in a mixture of salt, spices and vinegar.
Wash the vegetables, peel those that are needed, and finely chop: potatoes into thin strips, carrots into graters, onions into cubes, chop the pepper very finely.
Boil the potato pieces in salted water until half cooked. After this, remove the vegetable from the water and let it completely drain from it.
Fry the pork in hot oil. The time for this process depends on how long the pulp has been marinating and how thick you cut it.
Combine meat with potatoes, carrots, mix.
Fry onions and hot peppers in a frying pan. Pour the hot mixture into the main ingredients and leave to soak.
Meat goes well with pickled vegetables.

Korean meat can be an excellent dish for any table, because it can be prepared either in a hurry or using all your culinary imagination and skills.