Best 2 Qs Seoul Bulgogi And Kimchi Recipes

**Explore the Delightful Flavors of Seoul Bulgogi and Kimchi: A Culinary Journey Through Korean Cuisine**

Embark on a culinary adventure to the heart of Korean cuisine with Seoul bulgogi and kimchi, two dishes that encapsulate the essence of Korean flavors. Seoul bulgogi, also known as marinated grilled beef, tantalizes the taste buds with its tender, juicy texture and savory, slightly sweet marinade. Kimchi, a staple fermented cabbage dish, adds a vibrant kick of sourness, spiciness, and umami, creating a harmonious balance of flavors. This article presents a collection of carefully curated recipes that guide you through the process of preparing these delectable dishes, offering insights into the techniques and ingredients that make them truly authentic. From the selection of the finest cuts of beef to the preparation of the perfect kimchi paste, these recipes provide a comprehensive exploration of Korean culinary traditions. Whether you're a seasoned home cook or just starting your culinary journey, this article will equip you with the knowledge and skills to create these iconic dishes that have captivated food lovers worldwide.

Let's cook with our recipes!

SCARE-REAN SKULL (KOREAN BEEF BULGOGI AND CUCUMBER KIMCHI)

Scare-rean Skull (Korean Beef Bulgogi and Cucumber Kimchi) image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups soy sauce
3/4 cup dark brown sugar
3 tablespoons sesame seeds
1 teaspoon grated garlic
1 teaspoon grated ginger
1 boneless rib-eye steak, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon gochugaru or crushed red pepper flakes
1 English cucumber, thinly sliced
2 tablespoons vegetable oil
3 cups cooked white rice

Steps:

In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.
In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.
Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.
Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.
Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.

KOREAN BBQ KIMCHI QUESADILLAS

Korean BBQ Kimchi Quesadillas image

This winning food truck-inspired dish loads up a Mexican quesadilla with the flavor of Korean barbecue. And what's the secret ingredient? Kimchi!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 4

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken breasts
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon sesame seed
4 cloves garlic, chopped
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup mayonnaise
2 teaspoons sriracha sauce or Gochujang (Korean chili-bean paste)
1 teaspoon soy sauce
4 Old El Paso™ flour tortillas for burritos
1 cup kimchi, well-drained and chopped
1 cup finely shredded Cheddar-Monterey Jack cheese or Monterey Jack cheese (4 oz)
1/4 cup thinly sliced green onions (4 medium)
1 tablespoon vegetable oil

Steps:

Place chicken in large heavy-duty resealable plastic bag. Stir together marinade ingredients; pour over chicken in bag. Seal and refrigerate at least 1 hour but no longer than 8 hours. Remove chicken from marinade; discard marinade. Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Thinly slice chicken.
Meanwhile, stir together sauce ingredients. Cover and refrigerate until serving.
To make quesadillas, top half of each tortilla with chicken, kimchi, cheese and green onion. Fold tortillas in half. Brush both sides of tortilla with oil. Heat 12-inch nonstick skillet over medium-low heat. Add 2 quesadillas to skillet. Cook 2 to 3 minutes, turning once, until tortilla is brown and crisp and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with sauce.

Nutrition Facts : Calories 630, Carbohydrate 33 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 11 g, ServingSize 1 Quesadillas, Sodium 1860 mg, Sugar 8 g, TransFat 1 1/2 g

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your bulgogi and kimchi. Choose fresh, flavorful meat, vegetables, and spices.
Marinate the bulgogi for at least 30 minutes: This will help the flavors to penetrate the meat and make it more tender.
Cook the bulgogi over high heat: This will help to caramelize the meat and create a delicious crust.
Don't overcook the bulgogi: Bulgogi is best when it is cooked quickly and still slightly pink in the middle.
Serve the bulgogi with a variety of dipping sauces: This will allow your guests to customize their meal to their own taste.
Make the kimchi at least a week in advance: This will allow the flavors to develop and mellow.
Store the kimchi in a cool, dark place: This will help to preserve its flavor and quality.

Conclusion:

Bulgogi and kimchi are two of Korea's most popular dishes, and for good reason. They are both delicious, versatile, and easy to make. Whether you are a seasoned home cook or a beginner, you can easily create these dishes in your own kitchen. So next time you are looking for a new and exciting meal to try, give bulgogi and kimchi a try. You won't be disappointed.