Korean recipes:
Grilled beef
Korean style grilled beef is served with green onion salad, a mixture of bean paste and hot pepper paste called “Ssam Jaang”. You wrap it all up into a leaf of lettuce and pop it into your mouth. You can dip some pieces of cucumber and carrot into the spicy paste.
Ingredients:
- 1 pound of beef (tenderloin or sirloin)
- lettuce, green onions
- garlic, salt, black pepper, sugar, sesame oil
- toasted sesame seeds
- soy sauce
- hot pepper flakes
- hot pepper paste (“gochuchang”)
- bean paste (“doenjang”)
- Cut beef into bite-sized pieces, ½ inch in thickness, and put them in a bowl. Add 1 ts of salt, a pinch of ground black pepper, and 1 tbs of sesame oil and mix it with your hand. Set it aside when you’re done.
- Make ssam Jaang (dipping sauce) by mixing the following ingredients: 1tbs of hot pepper paste, 2 tbs of bean paste, ½ tbs of sugar, 1 clove of minced garlic, 1 tbs of chopped green onion, 1 tbs of sesame oil, ½ tbs of toasted sesame seeds.
That’s it! You made a very nice dipping sauce! - Make seasoned green onion (“pajuhri”)
- Slice 8 green onions thinly, in 5 cm lengths. Cut them into thin strips
- Rinse the sliced green onion in running water. Drain it and set it aside.
- Make sauce by mixing 2 tbs of soy sauce, 1 tbs of hot pepper flakes, ½ tbs of sugar, 1 tbs of sesame seeds, and 1 tbs of sesame oil.
- Add the green onions to the sauce and mix it up with a spoon.
Are you ready to cook?
- Slice up a dozen of cloves garlic (each clove should be sliced 3 or 4 times) and place them in a small bowl.
- Cut carrots and cucumbers into bite-sized sticks for dipping.
- On a heated grill or pan, drizzle some sesame oil to prevent meat from sticking onto the grill and to give it good flavor.
- Add chunks of meat and sliced garlic using your tongs and cook.
- When it’s cooked, wrap a piece of beef and garlic in a leaf lettuce. Add some dipping sauce and pop it into your mouth. All you can do is chewing and enjoying the delicious taste! Don’t forget to think about me while enjoying the food!
*tip: Beef can be replaced with thinly sliced pork belly which is called “samgyupsal gui”
Hi Maangchi!
I’ve been watching all the cooking videos you have, I think there great. First thing this morning, I went to Freshia (a Korean market in Torrance, CA) and I stocked up on all the necessary staple ingredients (Koren Chili, hot chili paste, bean paste, sesame oil, etc..) I was really motivated to cook Korean food, since watching your videos. There entertaining and easy to follow instructions. Thank you and keep up the good work.
July 22nd, 2007 at 12:33 pmHello,jj88,
You are living in Torrance! My mom and sister are living in LA.
Yeah, you can easily find a korean grocery store in California because lots of koreans are living there.
Good luck with your korean cooking! If you have any questions, leave them here,
from M
July 22nd, 2007 at 4:18 pmMaangchi,
You are very pretty and very talented. I’ve never made kimche the way you showed in your video and I am trying to make it tonight. I also want to make the Korean stir fry noodles.
MW
July 25th, 2007 at 7:17 pmjuggy1337,
Thanks for your compliment.
Please let me know how your kimchi goes. I’m sure it will be delicious. The kimchi I made for my video is still left in my refrigerator. I eat my kimchi only for dinner sometime because of the strong smell : )
My method of kimchi making is our very traditional way.
July 25th, 2007 at 8:07 pmhi,
check out this picture sent through e-mail by one of my youtube commenters, punkonthis.
Bulgogi looks wonderful with other colorful vegetables and rice, doesn’t it?
http://flickr.com/photos/samuraifiction/1018700251/
August 5th, 2007 at 4:59 pmI made the green onion salad and the spicy bean paste tonight and ate it with the bulgogi beef (from the other cooking video). It’s soooooooooooo good! A great combination of spicy from the salad, the salty paste, and the sweetness from the bulgogi. HMmmmmmmmmmMMMMMMMMMmmmmmmmmmm good! Yummy in my tummy!!
Also made the spicy tofu soup *again* too!!
Thanks again for another hit Maangchi!
August 21st, 2007 at 12:22 amhi,ginger,
August 21st, 2007 at 5:18 amThanks for sharing your successful cooking story. Yes, bulgogi is more delicious when it is sweet.
Does the hot pepper paste and soybean paste (both in a rectangular flip top box) need to be kept refrigerator after it is open?
September 11th, 2007 at 4:10 amDoes the red pepper paste and soybean paste (both in a rectanguler box with a flip top) need to be kept in the refrigerator after openning?
September 11th, 2007 at 4:14 amAnd how long are they good for until they expire?
Hi,anonymous,
September 11th, 2007 at 7:12 amYes, once you open the hotpepper paste or beanpaste container, you need to keep it in the refrigerator and tightly seal by pressing the top with a spoon so that air doesn’t come into it. There is usally thin film right on top of beanpaste, so you use the paper to seal the paste. Then color of beanpaste wouldn’t change. Even if color changes, you still can use it. No need to worry because it’s fermented food.
what are you using to grill the beef on? I see it alot at korean bbq restaurants and I would like to buy one for home
April 17th, 2008 at 10:03 pmhi,anonymous,
April 17th, 2008 at 10:09 pmKorean style bbq grill is sold at a korean grocery store.
Hi Maangchi
I bought a Korean grill today and planning to make bbq tomorrow night. I was wondering what the screw was for in the centre of the grill? Do I keep it open to drain or keep it closed? Great web site, I was in Korea in 1988, great food and friendly people.
T in Toronto
April 25th, 2008 at 5:54 pmHi,T,
You are living in Toronto!
Don’t forget to say hello if you see me on the street. : ) You know me, but I don’t know who you are.
Does the grill you bought look like mine? You said there is something on the center of the grill. Does it look like a small cup? If so, you can put garlic in it while cooking meat.
April 25th, 2008 at 9:01 pmIt’s from a Korean store on Dundas in Mississauga and the pan has a screw in the middle. The picture on the box shows you can leave the screw in or take it out to drain the fat. It looks very cool. It looks like this http://mykoreankitchen.com/2007/01/08/bbq-grill-plate/ Thanks
April 25th, 2008 at 10:52 pmT in Toronto
Hi Maangchi… i have a question that’s not cooking related, but i REALLY liked that song you used in the Grilled Beef Video.
July 9th, 2008 at 12:57 pmCan you tell me the Group & song title?
you have really great taste in music, i notice it all the time in your videos!
Thank you Sooo Much!
TC
Hi,TC,
The song was sung by Pearl Sisters in 1970s and title of the song is “싫어(si ruh)”,which means “I don’t like it”. : )
check this out http://music.imbc.com/RetrieveAlbumInfo.aspx?albumID=5000
July 10th, 2008 at 12:03 pmHi Maangchi!
You’re recipes are amazing! I’m a Korean American Adoptee who has been to Korea twice and have always wanted to learn how to cook Korean food - it’s so hard since I grew up without a a Korean community to teach me and I am so grateful that I found your website! Your videos are so helpful! I love your ssamchang recipe! It’s so much better than the stuff I have been buying in the jars. Do you have a recipe for spicy samgyupsal? It’s the one food I’ve been craving since the last time I was in Korea and I would love to make it for my friends…
August 21st, 2008 at 3:01 pmJodi,
August 21st, 2008 at 10:41 pmyes, spicy samgyupsal recipe will be posted later. It’s called “doeji gogi bokkeum” or “je yook bokkeum”.
Thank you for your interest in my recipes!
Dear Maangchi,
I am surprised during all my research online looking for Korean recipes and purchasing books on Korean cooking, I came across your recipes on a Youtube link. What a blessing! I have watched a few of your shows and love them!!
When I was growing up, my Korean mother had me focusing on other areas of learning and felt she had plenty of time to show me how to cook Korean food later. She was a wonderful cook and passed away at an early age. From that time, I was dependent on Korean restaurants, stores with ready made foods, and on my own memories of how she prepared and cooked our meals.
Yes, I was raised in the US. My mom married an American and brought us to the United States. I have learned a lot of recipes since my mother’s passing, yet it was mostly from reading cook books. Because there were few Korean living here during the time I arrive, my mother was influenced that I need to learn to speak only English because this was going to be my new home. That was a sad decision because I was mostly raised on Korean foods. And many Koreans have relocated to live in the US later. To make a long story short, I didn’t have anyone that I could really communicate well enough in Korean to ask questions concerning how to cook or prepare certain foods I no longer had prepared for me.
Your videos are wonderful and I appreciate that you allow those who view it to respond to you if something is not clear. Your videos are so helpful along with your written recipes on how to prepare and cook Korean foods. I’m now 53 years of age and am so excited that I finally have someone to show me and tell me how to make the recipes that I don’t know and yearn for.
Thank you so much for sharing that gift to others. I am so grateful that you enjoy cooking and teaching others how Korean foods are made. I’m looking forward to making and tasting your recipes. You make them so much easier than what I tried to grasp in some of the cook books. I can see how you prepare the foods, what the list of ingredients are and what tools you use to cook them in and a sense of timing. You have brought my interest and learning to a whole new level!!
Your new fan,
Ahn Farr
September 11th, 2008 at 5:12 pmMaangchi,
I just finished eating dinner… I made the grilled beef with the ssam Jaang and green onion salad. It was awesome! My husband is trying to stay away from red meat, but he ate half of the beef!!! And he doesn’t like onions, but he finished my green onion salad! We’re from Guam, so we’re used to picking up freshly made kimbap in the morning at the local stores or stopping by food courts and grabbing a 3-choice plate of spicy squid, chap chae, and korean bbq chicken–just to name a few! I’ve tried so many online recipes, but they never tasted as good as the food back home… But thank God I found you! I already made the spicy stir-fried squid (my favorite Korean dish) and the grilled beef! Awesome! Thank you so much for your wonderful recipes! I’m looking forward to more of your videos! Keep up the good work and thank you for sharing your culture with all of us!
GuamGirl in Germany ^_^
October 5th, 2008 at 3:06 pmGuamGirl
October 5th, 2008 at 9:38 pmNow you can make green onion salad (pajeori:파절이) and ssamjang (쌈장), you will be able to enjoy grilled beef, pork, etc. You can replace beef with sliced pork belly. It’s called “samgyupsal gui” (삼겹살 구이).
Thank you for letting me know about your successful Korean cooking.