Peanut oil ~ Avocado, canola, or olive oil are also options. Lean ground beef ~ I use 93% lean ground beef for the recipe.

Stir fry for three to five minutes until the beef or pork is cooked through, but don’t overdo it. Stir through the sesame seeds. 3. Serve with rice alongside shredded lettuce, or fill the ...

Add the beef and garlic and gently fry over a medium ... and serve immediately while steaming hot with steamed short grain rice.

A childhood visit to Kim’s Restaurant on North Fifth Street sparked Craig Vogt’s fascination with the flaming tabletop grills ...

From bibimbap to crispy fried chicken, Korean food is having a moment – and it’s about time. With sales of gochujang soaring ...

Korean rice cakes, or tteoks ... these days it's usually made with beef. Here, we use brisket; it's first simmered with stock and aromatics in a Dutch oven for two hours, just until shreddable ...

Use that time to steam the rice to serve with the yukhoe. Choose a boneless piece of beef with little exterior fat. It's very difficult to find Korean beef outside Korea (they use most of it ...

If you have the time, by all means make your own beef broth, but if you don’t, that’s OK. Korean markets sell all types of packaged beef broth: granules (which I find one-dimensional ...