Best Korean Gogi Bokum Deep Fried Beef Slices Recipes

KOREAN GOGI BOKUM (DEEP FRIED BEEF SLICES)

Steps:

• Cut the beef as you would for stir fry, then pound each piece so it is very thin.
• Arrange beef single layer in a dish and sprinkle over it the green onion, leek & garlic.
• Mix the sugar, soy sauce, sesame oil & chili sauce together.
• Spoon over the beef.
• Marinate for 2 hours or more in the refrigerator.
• Heat the peanut oil in a wok until it is very hot.
• Fry each piece of beef for a few seconds only.
• Drain on paper towel.
• Serve at once over rice with Bulgogi sauce.

KOREAN OJINGO BOKUM

Steps:

• Stir Fry Sauce.
• Cut ginger into smaller pieces.
• Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
• Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste.
• Squid.
• Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
• Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
• Cut into 1/4 inch wide strips from the "head" to the "tail".
• Cut the strips into about 2 inch sections.
• Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
• Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
• Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
• Optional Vegetables (Use any or all).
• Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
• Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
• Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
• Wash and thin slice mushrooms.
• Separate broccoli florets and wash in cold water.
• Cooking.
• Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
• (Broccoli and carrot, stir fry about 40 seconds if used).
• (Onion slices, stir fry 30 seconds if used).
• Squid, green onion, (and cabbage if used), stir fry 30 seconds.
• Sauce and pepper, stir fry 2 minutes.
• Remove from heat and add sesame oil, toss and serve garnished with sesame seed.

DELICIOUS DEEP FRIED ARTICHOKES

Steps:

• Wash and dry artichokes.
• Remove tough outer leaves and bottom stalks from artichokes.
• Pull leaves apart until center is slightly exposed.
• Liberally sprinkle salt and pepper inside of the artichokes, between the leaves.
• Heat oil in deep fryer until it reaches 350°F.
• Add the artichokes to oil and cook for 10 mins, until crisp and golden.
• Turn artichokes often, pressing them against the pan to open.
• Drain on paper towels.
• Sprinkle liberally with additional salt and pepper, and dig in!

KOREAN DIPPING SAUCE

Steps:

• Combine all ingredients in a seal-able container (I use a glass jar) and let sit for at least 4 hours to allow the flavors to meld.
• Store in refer for up to two weeks.

FRENCH FRY DIPPING SAUCE

Steps:

• mix all the ingredients in a bowl with a whisk to get the lumps out.
• serve with fries, tater tots, on a burger, hot dog, or anything you might put mayo on.

DEEP-FRIED JALAPENO SLICES

Steps:

• In a bowl mix together flour, salt, pepper, chili powder, garlic powder, eggs and beer together until well combined.
• Heat vegetable oil in a deep fryer or a large heavy pot to 365 degrees.
• Dip/coat the jalapeno slices into the batter, then carefully drop into the hot oil.
• Fry until browned (the slices will float to the surface when fully cooked, they should be browned and crispy).