American, Korean Recipes
5 recipes found
Sauerkraut Jeon (Korean Pancakes)
Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because the mixture is completely unleavened (no baking powder, yeast or even eggs), they run the risk of turning dense and gummy if you overwork the batter. This is good news for the lazy: The less work you put in, the better they come out. They can be made with virtually any meat or vegetable odds and ends, but they’re especially great with that crunchy sauerkraut languishing in the back of your fridge from that cookout you had last year.
Kimchi Grilled Cheese
Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add 1/4 cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about 1/4 cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won’t burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection. (Watch the video of Ali Slagle making kimchi grilled cheese here.)
Gochujang BBQ Sauce
The chef Tory Miller dreamed up this spicy, sweet barbecue sauce during the pandemic when he was running his Miller Family Meat & Three pop-up in Madison, Wis. It’s an ode to his family’s love of grilling and his Korean heritage, which, as an adoptee, he has been exploring more in recent years. Mr. Miller uses this as he would any other barbecue sauce: for basting meats as they finish grilling and for dipping nuggets. He loves the smokiness the bacon adds to the sauce, but here it’s optional. (Though if using, you can add the drained bacon to a sandwich with white bread, coleslaw and pickles, or simply keep in the sauce).
Bulgogi Cheese Steaks
These sandwiches, which are inspired by Philly cheese steaks, are made with beef marinated in classic Korean barbecue flavors. Tender rib-eye steak is thinly sliced and pounded to mimic the texture of shaved meat, then tossed in a savory garlic-soy marinade. Thin-skinned shishito peppers, a common ingredient in Korean cuisine, stand in for traditional bell peppers. Shishito peppers vary in spiciness, so once blistered, they will add mild, or sometimes bold, heat to the sandwiches. Rib-eye creates the juiciest sandwiches, but sirloin is more affordable, and a solid substitute.
Korean Chicken Tacos
The inspiration for these Korean-style barbecue tacos came from the Kogi Korean BBQ-To-Go truck in Los Angeles. The success of the snack inspired dozens of entrepreneurs in the late 2000s to open Korean taco businesses. The chef Tomas Lee, a native of Seoul, South Korea, who grew up in Mustang, Okla., was one. “I thought tacos might be a way to get Korean food on everybody’s table,” Mr. Lee said. This recipe is adapted from his Hankook Taqueria in Atlanta.