SCARE-REAN SKULL (KOREAN BEEF BULGOGI AND CUCUMBER KIMCHI)
Steps:
- In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.
- In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.
- Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.
- Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.
- Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.
KOREAN BBQ KIMCHI QUESADILLAS
This winning food truck-inspired dish loads up a Mexican quesadilla with the flavor of Korean barbecue. And what's the secret ingredient? Kimchi!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken in large heavy-duty resealable plastic bag. Stir together marinade ingredients; pour over chicken in bag. Seal and refrigerate at least 1 hour but no longer than 8 hours. Remove chicken from marinade; discard marinade. Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Thinly slice chicken.
- Meanwhile, stir together sauce ingredients. Cover and refrigerate until serving.
- To make quesadillas, top half of each tortilla with chicken, kimchi, cheese and green onion. Fold tortillas in half. Brush both sides of tortilla with oil. Heat 12-inch nonstick skillet over medium-low heat. Add 2 quesadillas to skillet. Cook 2 to 3 minutes, turning once, until tortilla is brown and crisp and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with sauce.
Nutrition Facts : Calories 630, Carbohydrate 33 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 11 g, ServingSize 1 Quesadillas, Sodium 1860 mg, Sugar 8 g, TransFat 1 1/2 g
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