Empty My Fridge
How to Yakiniku at Home Japanese Style Korean BBQ
Ingredientes
- Molho shoyu¼ xícara
- Mirin¼ xícara
- Sake¼ xícara
- Sugar10 colheres de chá
- Scallion · chopped5
- Garlic · crushed, finely chopped2 + 1–3 dentes
- Ginger1 fatia
- Dashi¼ xícara
- White miso¼ xícara
- Rice wine vinegar1 colher de sopa
- Chili flake · flakes2 colheres de chá
- Maionese1 colher de sopa
- Sesame seed1 colher de sopa
- Sesame oil1 colher de sopa
- Sliced tri-tip · cut into bite size
- Beef · thinly sliced
- Pork belly · thinly sliced
- Pasta de wasabi
- Kimchi
- Cabbage
- Carrot
- Salt
Modo de preparo
- 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 do vídeo de Seonkyoung Longest. Assista para ver os detalhes.
Mais receitas com
AlhoGengibreCebolinhaCenouraCarne bovinaRepolhoMissôBarriga de porco
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.