Korean meat (from youth)

Category: Cold meals and snacks
Kitchen: korean
Korean meat (from youth)

Ingredients

raw meat (beef) 1 kg.
onion - raw turnip 1 large bulb
salt 1 tsp with a slide
sugar 1 tbsp. l.
ground coriander 1 tsp
garlic 3 large tooth
seasoning for carrots in Korean 1 pack
grows up. oil 300 ml.
vinegar essence 1 tbsp. l.
soy sauce (I have Kikkoman) 5 tbsp. l.

Cooking method

  • 1. Cut fresh meat in strips about 0.5 cm thick and 10 cm long.
  • Please note that you will eat frozen meat at your own risk! As a last resort, you can use frozen meat, but only for the convenience of cutting!
  • Recently, I just buy in the supermarket meat already cut in this way for beef stroganoff.
  • 2. Place the meat in a bowl.
  • 3. Pour 1 tsp to it. salt and 1 tbsp. l. Sahara. Mix.
  • 4. Pour vinegar essence into different sides of the cup on top of the meat and quickly stir the contents of the cup so that the essence is distributed as evenly as possible among all the meat.
  • 5. Pour the whole amount of soy sauce into the meat and mix again the meat.
  • Cover the meat with a plate and press it firmly against the meat until juicing on the sides of the plate.
  • 6. Put a 2 liter jar of water on a plate and put the entire structure in the refrigerator for 24 hours.
  • All. The first stage of preparation is complete.
  • A day later, we take out a cup of meat from the refrigerator.
  • 1. We put a ladle on a hot stove. Pour 300 ml into it. vegetable oil and wait for intense smoke from the oil.
  • And, meanwhile:
  • 1. Drain as thoroughly as possible the juice formed by steeping the meat in the cold. We won't need it anymore. However, we do not squeeze the meat!
  • 2. Cut onions into thin half rings and spread them to the meat.
  • 3. Pour 1 tsp there. ground coriander and the whole package of Korean carrot seasoning.
  • 4. Squeeze out all the garlic through the garlic press.
  • Meanwhile, our oil smoked well and we urgently pour it into the meat directly on the seasonings, quickly stirring the entire contents of the cup at the same time as pouring in the oil.
  • 5. Continue stirring for a while, trying to distribute the onion and seasonings in the meat as evenly as possible.
  • 6. We remove the meat, covering it with a lid overnight in the refrigerator for infusion.
  • Our Korean meat is ready!
  • Help yourself, my dears. It's incredibly delicious!

The dish is designed for

1 kg.

Note

This meat was cooked in the old years by my college dorm roommate from Kazakhstan. In those years, she brought seasonings from her parents and what she had in her bags, I had little idea.
Years passed. And, then one day, my friend, (originally from Kyrgyzstan), mentioned this meat in a conversation. She and I decided to recreate her recipe and my memories of the recipe by combining them. And they came up with a recipe, which I present to your court.

It is advisable to do the first stage of cooking in the evening so that the meat will stand in the refrigerator until the next evening.
Then you will also complete the second stage in the evening. And, having removed the almost finished meat for the night in the cold, in the morning you can enjoy its extraordinary taste.
Because if you carry out the second stage in the afternoon or in the morning; you will always be drawn to taste the meat. And, it will not yet have that complete taste that it will have after ripening at night in the refrigerator and saturating it with all those spices and aromas that we have wrapped around it.
I hope you will have the patience and you can reward yourself with this truly delicious dish!
Korean meat is used rather as an appetizer. But, in my family, this is a complete dish that is served with all sorts of light vegetables.
I wish you bon appetit!

Trendy
Irina, a very interesting recipe! What does this meat taste like? And what is its consistency?
Chuchundrus
: wow: here it is you, Irishka, muddied. It looks like not heh, but there is much more essence.
well done
: girl_manikur: you can add to your meat, carrots: -X for color and volume
Mikhaska
Quote: Trendy
what is its consistency?
Julia! I, here, a little, right now, did not understand the question! It is like meat. I'm sorry, but I don't even know how to answer your question smarterly!
The recipe is really very interesting! The taste of the meat is completely extraordinary, because the meat eventually becomes fully cooked, but not boiled or fried, as we are used to. And he gets some other form of readiness, which I did not understand what to call!
Thank you for looking into my topic!
Mikhaska
Quote: Chuchundrus
It looks like heh
Oh, Natashul! In those years, I didn't even know a word. That girl from the institute called him "meat in Korean".

Quote: Chuchundrus
there is much more essence
I think! But, my friend and I have already selected the ingredients to our taste by quantity.
Quote: Chuchundrus
can you add carrots to your meat
And, why can't you? It will be necessary for me to use your idea next time! Thanks for the tip!
And thanks for paying attention to this recipe, dear friend! You know HOW your opinion is important and interesting to me!
Trendy
IrinaWhen I was writing, I myself thought whether the word "consistency" was appropriate here. I was exactly the form of readiness and had in mind. We must muster the courage and cook.
Chuchundrus
Quote: Trendy

Irina, a very interesting recipe! What does this meat taste like? And what is its consistency?
: girl-th: the taste should be spicy and rich. The meat is not heat treated, but due to the vinegar essence it will not be raw. For the sake of completeness, "disinfection" is chili, but Irina sees * JOKINGLY * not chillimagnac.
Mihasik
Mikhaska
Quote: Trendy
We must muster the courage and cook.
Yes, there is nothing to cook there! Twice for half an hour. It's much more difficult to wait. Try it, of course! This is sooo delicious!
Mikhaska
Quote: Chuchundrus
Irina is not chillimagnac.
Natus! In this ready-made Korean carrot seasoning, there are soooooooo chili, that sometimes your eyes go up your forehead! Therefore, lately, I have been pouring about 2/3 of the package first. And only then, after pouring in the oil and mixing the meat with spices, I decide whether to add the leftovers.
Chuchundrus
Mikhaska, let's take a photo of the seasoning in the studio; -D it is misleading people
Mikhaska
Lanna, I'll take a picture right now!
Mikhaska
There she is. Fotik was discharged, barely enough relics for a photo. So sorry for the quality.

Korean meat (from youth)
Korean meat (from youth)

The second photo, however, is not good, but you can see the composition.
MariV
Haaaaachu such meat! : girl_cray: And after the post I'll do it! until bookmarked!
Mikhaska
MariV, Olenka!How glad I am to you! Prepare for your good health! Thanks for coming!
MariV
Duc, if I like it, I write about it blahkhorodno chessno!
Trishka
Mikhaska, Iraaaa, what a yummy you have laid out again!
Urgently to the bins!
I will definitely do it.
MariV
I had a marinator - but after washing it in the dishwasher, the flask cracked. Here in this thing the meat was quickly marinated.
gala10
Irisha, how interesting ... I have never tried, seen and even knew about this method of cooking meat. And I'm not even ashamed to admit what kind of tundra I am.
Thank you very much for the recipe!
Mikhaska
Quote: MariV
I had a marinator
I, too, had ... And I got flabbergasted too! so, now marinate in the old fashioned way, in the refrigerator.
MariV
Well, that's why I'm sitting now and choking on my saliva, reading and rereading your recipe, Irinkin?

Half a day I rode around Moscow like a half-starved dog, and here you are! leave you ...
Mikhaska
Trishka, Ksyushenka! Thanks for the compliment to the recipe and ... be sure to do it! It's so cool, it's meat! And, like a snack, in our company it flies away in cans! In!
Tricia
Dachshund, on the face of a wave of awesome Korean recipes.
Irin, Thank you! : flowers: Well, very appetizing!
Mikhaska
gala10, Checkmark! What I like about this recipe is that you don't have to jump around pots like a seizure all day! A couple - three movements and - that's it! The next morning, delicious food is on the table!
Thank you for your kind words!
Mikhaska
Quote: MariV
Half a day I rode around Moscow like a half-starved dog, and here you are! leave you ...
Go away, Ol! Straight, so go, as you walked through Moscow, just go straight to the Siberian tract ... And, there I am already - here she is waiting for you!
Mikhaska
Tricia, Nastya! Aha! We really respect Korean cuisine! Thank you for your attention to the recipe!
Chuchundrus
Smart, you are a woman, Mikhaska. I would: -Xdurynda, Toko on one side of the photo: lol: and would sit: girl_manikur: so important
Mikhaska
Well, I know that you would have driven me off the tire again to take a picture of the other side! So, I'm not smart. I am quick-witted!
Zhanik
ohyyyyyyyyyy what a delicious recipe, Irisha! : kiss3: And enlighten the tundra - where is the essence sold now? I never used it
Mikhaska
Natasha! Glad you liked the recipe! Thanks for stopping by! You are such a rare guest!
The essence is sold everywhere in the sauces and seasonings departments. So it is written on the bottle "vinegar essence".
Zhanik
Oops! understandably! Thank you, Irochka! I will send my husband, he is my specialist in the procurement of food ... but he misled me, saying he had never seen the essence

**** and I'm not a rare guest ... it's just that the Chukchi is not a writer ... the Chukchi reader
Mikhaska
I love different Chukchi! Especially you!
There is - is everywhere - that essence is everywhere! Be sure!
Zhanik
MikhaskaIrisha will definitely try it next week! As usual, at the dacha ... and as usual I found a recipe when half of the store was on the sidelines
Mikhaska
Natashul! I will be very pleased if you cook it! I really hope that you and your family will enjoy this meat!
MariV
Mikhaska, ha, I was once on Lake Baikal and flew to Irkutsk for half a day. I really liked the water and the fish - omul - took half the plane with me to Moscow, aha!
Mikhaska
Ol! Yes, what are you ?? !! Omul, this, of course, is power-ah-ah-ah! There, after your flight, the plane was probably forced to be re-aromatized! It’s smelly! Vkuuusno, true, but helluva lot of corrosive!
MariV
Mikhaska, well, Ira, you already have a pose there ... well! Omul! Odorous! Delicious! And in Irkutsk your stones are beautiful and old wooden houses - if they have not yet been destroyed, no? And on the market - there are many Chinese fruits, and honeysuckle - I foolishly ate it so much!
Mikhaska
Nah! Houses are as they were! And the city has become even prettier! Some houses were dragged and restored even into one block, just like they made a street in the old style.
And the water in Baikal and in the Angara is just as blue and just as tasty! We drink from the tap.
Quote: MariV
Significantly you are already there ...
There is little. We, who are local, are making fun of Baikal whitefish. Omul is familiar to us. Whitefish are harder to buy. And heaps of fruit, Ol! And honeysuckle we are soooo tired of collecting at the dacha, that at the end we leave it to the birds for the winter! I still have a whole shelf of the freezer occupied with bags of frozen honeysuckle.
Tancha
Mikhaska, Ira, and the meat is beef or pork or chicken fillet?
Mikhaska
Tancha, of course you can! Any kind of meat will make great! I just bought beef the day before yesterday, so I wrote it as it is.
Tancha
Well thank you, I made you happy! And then the beef is out of stock.
Mikhaska
Do it boldly, Tanya! We cook from everything!
MariV
Yesaaaaaaa! They don't eat honeysuckle, omul is not a fish, give them whitefish, but fig? : - \ We need to move to Siberia, to Baikal. That's it, I'll go and collect things.
Tumanchik
Irishechka, what a delicious thing you have here! An excellent recipe. I do not at all rummage in oriental cuisine, but I will like this dish for my husband and eldest son for sure! Thank you very much! If I do it exactly according to the recipe, in order to mimic an oriental woman, what would you recommend a side dish? Well, the main question: if I cook on our traditional Friday with my husband, what kind of alcohol do they use for this dish?
Mikhaska
Olya! How long ago it would be! How will we twirl-ah-ah-ah! Until you look at omul without nausea, I won't take it away from Lake Baikal, just be sure!
Mikhaska
Irus! How cool that you liked it! Thank you!

Quote: tumanofaaaa
what side dish would you recommend?
As a side dish, I usually prepare the most prosaic mashed potatoes for my peasants. Only with lots of fried onions.
We, at Damoff, have more varied options. Preparing fried green beans. Rice, boiled with carrots and onions. Fried white cabbage, again ... Yes, a lot of everything!
Quote: tumanofaaaa
what kind of alcohol do they use for this dish?
Here, under the little white, Irishka, the most it will turn out! Soooo sincerely sit!
Seven-year plan
Irinka!
And I took your meat !!!
I really respect all Korean things! And not only me! Both of my princesses ... They really also love all this delicacy !!! ...
So your recipe will be in demand !!!!
Thank you!!!
Rada-dms
Ira! This is a real hit!
Bookmark it unconditionally !! I can't formulate more yet, but I'll be back !!
Natalishka
Irina, and the meat is not tough? Still 0.5cm. thick. Not?
It's just, I'm from Kazakhstan, they cook this dish at all holidays. Everything is just like yours, but the meat is very frozen, we just cut it with a knife, as thin as possible. It turns out, such thin and long strips of meat. Made from beef and pork. It turns out softer from pork. Delicious
Mikhaska
Seven-year-old, Svetlanka! Thanks for the praise of the recipe! Take it and use it for health to all your glorious households and you! I will be pleased to know that this recipe lives in your house!
Mikhaska
Rada-dms, Olenka! Thank you for your generous heart! I always wait for you!

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