Make your own Korean barbecue, kimchi stew, bibimbap and more with these recipes from chefs and food pros. - NBCNewsBETTER
“This is one of my favorite Korean dishes to make at home,” she says. “The secret is freezing the steak for 30 minutes to help slice it real thin.” Those thin slices soak up the marinade and cook quickly, so outside of the marinating this dish comes together in no time.
Serve it with rice and kimchi, or in red leaf lettuce tacos. “It’s a perfect weeknight meal,” Rhee says.It’s getting easier to find sushi-grade fish these days — you might see it in Asian markets, grocery stores that carry prepared sushi, frozen-food cases or online. If a fish isn’t marked as sushi grade, ask — don’t assume it’s OK to eat raw.at home can be accessible and affordable. This recipe calls for tuna, salmon and red snapper, but you can mix and match your favorite sushi-grade seafood.
As with the bibimbap, don’t be intimidated by the long list of ingredients. You can build it with whatever you like. Just the fish, lettuce and sauce would come together nicely. “You can add vegetables and green leaf lettuce, perilla leaves, radish and chili peppers for the best flavor and authenticity,” Park says. “And for picky eaters, you can also just use whatever fish you like.”
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