Empty My Fridge
How to Yakiniku at Home Japanese Style Korean BBQ
Ingredientes
- Soy sauce¼ tazas
- Mirin¼ tazas
- Sake¼ tazas
- Sugar10 cdtas.
- Scallion · chopped5
- Garlic · crushed, finely chopped2 + 1–3 dientes
- Ginger1 rebanada
- Dashi¼ tazas
- White miso¼ tazas
- Rice wine vinegar1 cda.
- Chili flake · flakes2 cdtas.
- Mayonnaise1 cda.
- Sesame seed1 cda.
- Sesame oil1 cda.
- Sliced tri-tip · cut into bite size
- Beef · thinly sliced
- Pork belly · thinly sliced
- Pasta de wasabi
- Kimchi
- Cabbage
- Carrot
- Salt
Preparación
- For the yakiniku sauce, combine soy sauce, mirin, sake, water, sugar, green onion, garlic and ginger in a pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.
- Remove from heat, take out only the ginger slice, then stir in the dashi stock and set aside until ready to use.
- Mix the Japanese-style ssamjang ingredients in a bowl and refrigerate until needed.
- For the spicy enoki mushrooms, trim the mushrooms and separate them into small bundles.
- Mix soy sauce, gochugaru, sesame oil, garlic, sugar and water in a bowl.
- Heat the sauce in a pan, add the enoki and cook for 2 to 3 minutes until tender.
- Garnish with green onions and sesame seeds and serve warm or at room temperature.
Resumido del vídeo de Seonkyoung Longest. Míralo para los detalles.
Más recetas con
AjoJengibreCebolletaZanahoriaTerneraRepolloMisoPanceta de cerdo
Cocina con lo que hay en tu nevera
Empty My Fridge te muestra las recetas que puedes hacer con lo que ya tienes y te avisa antes de que se estropee.