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This Gochujang (Korean red chili paste) marinated Fullblood Wagyu steak is delicious, juicy, and spicy! Grilled, sliced, and served with warm tortillas and pickled onions, the steak is flavorful and easy to make! Try this recipe next time you're craving steak!

1 Double 8 Cattle Company Fullblood Wagyu Sirloin Tip Steak
1 PACKAGE Corn or Flour Tortillas ( warmed )
Marinade :
1/3 cup Gochujang ( Korean Red Chili Paste )
1/3 cup Rice Wine Vinegar
3 tbsp. Sugar
1/3 cup Grapeseed Oil
3 Garlic Cloves ( smashed )
2 tsp. Kosher Salt
Pickled Red Onion:
1 Large Red Onion ( julienned )
2 cups White Vinegar
2 cups Water
1/3 cup Sugar
2 tbsp. Kosher Salt
1 tbsp. Black Peppercorns
4 Garlic Cloves ( smashed )
2

FIRST STEP

Take the Fullblood Wagyu sirloin tip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...
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Nutritions

Calories
751

Sodium
9688mg
403% DV

Fat
35g
54% DV

Protein
10g
20% DV

Carbs
81g
27% DV

Fiber
10g
40% DV

Korean Style BBQ Short Ribs (Galbi). A traditional recipe passed down from my family.

2 1/2 pounds Korean style beef short ribs
1/4 cup brown sugar, packed packed
1 small Asian pear grated I substituted Bosc pear
4 cloves garlic, peeled and minced peeled and minced
1 tablespoon dark sesame oil
1/2 cup soy sauce
1/4 cup water
2 tablespoons mirin (rice wine)
1/2 small onion, peeled and grated peeled and grated
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional for garnish)
2
Sprinkle and rub brown sugar over both sides of the meat and let sit for 10-20 minutes. Mix the remaining ingredients in a large bowl and transfer to a large sealable freezer bag. Add meat and mix marinade...
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Nutritions

Calories
1837

Sodium
4500mg
187% DV

Fat
115g
178% DV

Protein
98g
197% DV

Carbs
61g
20% DV

Fiber
12g
48% DV

Spicy Korean Shredded Beef Soup. Spicy, comforting and crazy delicious soup with slow cooked brisket and Korean vermicelli noodles.

1 lb beef brisket, fat trimmed
1 medium onion, peeled and quartered
10 cloves 6 kept whole and peeled and 4 minced
3 quarts water the stock will reduce in the cooking process
1 tablespoon sesame oil
2 tablespoon loosely packed gochugaru no substitute
1 tablespoon doenjang doenjang is a Korean soybean paste
1/3 cup soy sauce
1 teaspoon black pepper
3 green onions, cut into thin strips
1/2 cup bean sprouts
1 small zucchini, peeled and diced
5 oz Korean vermicelli noodles
4
Place the beef, onion, 6 garlic cloves, and 3 quarts of water in a large pot and bring to a boil. Drop the heat to low and simmer for one hour. Remove the beef from the pot and place it the into another...
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Nutritions

Calories
513

Sodium
1949mg
81% DV

Fat
14g
22% DV

Protein
32g
65% DV

Carbs
66g
22% DV

Fiber
11g
45% DV

Delicious Dungeness Crab dressed with a savory Korean marinade and then roasted in a hot oven.

4 cloves garlic, minced minced
2 scallions, sliced (optional additional ½ scallion for garnish)
1 tablespoon doenjang
3 tablespoon soy sauce
1 tablespoon rice wine vinegar
Fresh cracked pepper
2 whole cooked dungeness crab
2
Preheat oven to 400 degrees. Break crab legs apart from body and break, or cut using a knife, the body into two sections. Discard the head. Using the smooth end of a meat tenderizer, light tap every leg....
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Nutritions

Calories
98

Sodium
1899mg
79% DV

Fat
0.83g
1% DV

Protein
11g
22% DV

Carbs
13g
4% DV

Fiber
4g
17% DV

How to make Korean Dumplings two ways: in soup and pan fried. Traditional recipe passed down from my father.

For the Filling:

1/2 lb ground chicken I used thigh meat
1/2 lb ground pork
1/4 small yellow onion diced
2 green onions finely diced whites and greens separated
4 cloves garlic, minced
1 cup packed bean sprouts
4 oz firm tofu crumbled and drained let sit on towel or paper towel to drain further
1/2 oz sweet potato noodles about the diameter of a dime
salt
Pepper
1 package dumpling/wonton wrappers
All purpose flour to dust cookie sheets with

For the Pan Fried Dumplings:

1 tablespoon vegetable oil
1/2 teaspoon Gochugaru
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

For the Soup Dumplings:

1/2 to 3/4 oz dried anchovies
1 teaspoon Korean Dashida see link above (after last photo in post)
6
For the Filling: Boil a small pot of water. Season water with a pinch of salt and add the bean sprouts. Cook for 3 minutes and rinse in a colander with cold water. Drain and finely chop. Continue to drain...
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Nutritions

Calories
212

Sodium
532mg
22% DV

Fat
12g
19% DV

Protein
16g
33% DV

Carbs
7g
2% DV

Fiber
1g
6% DV
22

Tofu Bulgogi

This vegan tofu bulgogi is prepared with a traditional Korean marinade and then baked. Flavored with sriracha or gochujang, sesame, and soy sauce, this is a delicious flavorful high-protein meatless main.

1 package extra-firm tofu
1/2 Asian pear
1/2 small onion
4 cloves garlic
1 inch fresh ginger
1 green onion
3 tbsp soy sauce
2 and 1/2 tbsp coconut sugar
1 tbsp gochujang
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 pinch ground black pepper
2 tbsp finely chopped carrot
3
Place the drained tofu in the freezer overnight. Remove from the freezer and thaw, either at room temperature on the counter, or in the microwave for a faster option. Press the tofu using towels, paper...
See the full directions on my site
Nutritions

Calories
156

Sodium
1069mg
44% DV

Fat
6g
9% DV

Protein
9g
18% DV

Carbs
14g
4% DV

Fiber
3g
13% DV

Blistered Shishito Peppers Korean-Style. A perfect appetizer or side dish with big flavors.

1 tablespoon sesame oil
1 tablespoon Gochugaru korean red chili flakes
1 tablespoon soy sauce
1 tablespoon mirin
2 tablespoons honey
4 garlic cloves, minced
1 tablespoon vegetable oil or any other cooking oil
1/2 lb shishito peppers, stems removed
1/2 cup dried anchovies
sesame seeds for garnish
4
to prepare the sauce: In a small bowl, combine the sesame oil, gochugaru, soy sauce, mirin, honey, and half the garlic to make the sauce. to blister the peppers and finish the dish: Place a large cast...
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Nutritions

Calories
125

Sodium
352mg
14% DV

Fat
6g
10% DV

Protein
1g
3% DV

Carbs
13g
4% DV

Fiber
0.5g
2% DV
14

Kimchi Fried Rice (Bokkeumbap)

Kimchi Fried Rice (Bokkeumbap) is a delicious introduction to Korean cooking. Make this recipe for breakfast or lunch and it will put that Umami smile on your face :)

2 cups sushi rice, cooked at room temperature
3/4 cup napa cabbage kimchi, chopped
1/4 cup juice from kimchi
2 teaspoons toasted sesame oil
1/4 lb bacon or pork belly, chopped
1/2 jalapeño, minced
1/4 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, peeled and chopped
2 eggs cooked sunny-side up to finish
1 green onion, chopped for garnish
1 tablespoon toasted sesame seeds for garnish
toasted nori sheet, sliced for garish
4
In a cast iron or other large saute pan over medium heat render the bacon or pork belly until crispy. Remove all but 1 tablespoon of the fat that renders. Add the onion and cook for a few minutes until...
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Nutritions

Calories
1189

Sodium
529mg
22% DV

Fat
92g
141% DV

Protein
8g
17% DV

Carbs
8g
2% DV

Fiber
4g
16% DV

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