Categories
Packaged Food Plant-Based

Vegan Bulgogi and Butter Chicken Bowls Arrive At Target

Every day, more and more vegan options of traditional dishes pop up in our favorite restaurants and local grocery stores. For those who live on a plant-based diet, we’re living in a renaissance of vegan options to choose from.

Vegan brand Sweet Earth Enlightened Foods has now added a few new ready-to-heat bowls that you can find the in frozen food section of your local Target stores.

Two new options include a Bulgogi Bowl and a Butter Chik’N Bowl.

The Bulgogi Bowl is made with Korean inspired plant-based Awesome Grounds and served with purple cabbage, carrots, bok choy and a sesame garlic siracha sauce on a bed of rice.

Fans of Butter Chick’n will find the bowl boasts plant-based Mindful Chik’n with a vegan buttery tomato sauce, chickpeas, carrots and green peas on a bed of rice.

While Sweet Earth offers products in many grocery stores, you can only find these bowls at Target retailers nationwide.

Categories
#foodbeast Cravings FOODBEAST Hit-Or-Miss Restaurants SPONSORED

Meat The KBBQ Burrito: Bulgogi, Kimchi Fried Rice & Banchan

In the realm of fusion cuisine, Korean and Mexican food stand out as particularly versatile cuisines. The often spicy, sweet, and salty profile of Korean food lends itself quite well in almost any dish. Mexican food, equally as distinct and delicious, holds a number of dishes that can act as a platform for any ingredient. Tacos, burritos, tortas, and so many more dishes, are flexible options that can technically be filled with anything under the sun. At the Long Beach Exchange, the Korean BBQ experts at Marinate have combined all these wonderful elements in their new Bulgogi Burrito, which will be available for a limited time.

The casual KKBQ joint is known for their juicy bulgogi, rib eye beef that’s been marinated in Korean spices and thinly sliced. They use Los Angeles staple’s Quarters Korean BBQ house marinade, and cook up the beef on a giant, open fire grill right in front of you — a perfect visual to really coax your appetite.

After being grilled, a generous portion of the bulgogi is paired with homemade kimchi fried rice and gets nestled all in a warm tortilla. Fried egg and cheese round out the default fillings appropriately, making for a complete and satisfying burrito.

From there, it’s up to you. Marinate has a host of banchan (Korean side dishes) that can be added to any burrito, like kimchi and pickled radishes. Fresh veggies, like corn, shredded carrots, and cucumbers, can, and should, be added as the dose of freshness creates a perfect balance. You can also punctuate the whole experience with any of Marinate’s five sauces, like the Korean favorite ssamjang.

 

View this post on Instagram

 

A post shared by Marinatekbbq (@marinatekbbq) on

And, in other Marinate-related news, the restaurant will be teaming up with Stephanie Lee, who is a founding member of the first Youth Susan G. Komen Foundation. Mrs. Lee, a senior at Village Christian School in Sun Valley, CA, is in the process of designing a food truck with a Korean-based menu that will focus on foods that can help with breast cancer. 

When my grandmother, who raised me, was diagnosed with breast cancer, the only form of support I felt I had in my power was to help keep her in prime health to take the treatments, as well as making the journey at least a bit more bearable. I read hundreds of articles to do my part in researching what foods would help her improve health as well as recover from breast cancer. I read research on ursolic acid and its potential benefits in battling cancer.”

It’s with this research that she hopes to build the menu off of. But, for now, she’ll start by partnering with the Marinate food truck, which will be running behind Quarters Korean BBQ in Los Angeles, CA on October 17th. The truck will be selling bulgogi bowls as well as bulgogi tacos, and will be donating a percentage of their sales, from 5PM to 9PM, to the Susan G. Komen Foundation.

So, it looks like there’s multiple reasons to go get some bulgogi in the coming days. Whether you’re coming for the burritos or for the cause, it’s surely destined to be delicious.


Created in partnership with 6th Ave Restaurant Group.

Categories
#foodbeast Cravings FOODBEAST Restaurants SPONSORED

This SF Korean Fried Chicken Icon Just Dropped Bulgogi Stir Fry Ramen

We always get a feeling of nostalgia when we go in on a steamy cup of Nissin Cup Noodles. That first slurp and gulp always takes us back to our childhoods — whether it was an after-school meal or a late-night snack.

That sentiment is what inspired this Dream Cup Noodles collaboration.

Chef Charlie Kim of Aria Korean Tapas, a Korean fried chicken joint located in the heart of the Tenderloin neighborhood of San Francisco, runs the shop with his mother and father.

The former UCLA hockey player fondly remembers eating Nissin Cup Noodles after practice as his favorite meal of the day.

Now, as the owner of his own Korean restaurant, Kim’s love for Original Cup Noodles has come full circle, evidenced by this Bulgogi Cup Noodles dish.

Chef Kim stir fries bulgogi ribeye rolls with ramen noodles, garlic, and ginger until beef meets noodles in a medley of flavor. Kim finishes the cup with mozzarella cheese, stir fry kimchi, and a fried egg — a love letter to the foods of his youth.

Those who love the intricacies of Korean cooking will want to keep an eye out for this cup at FOODBEAST’s upcoming noodle festival.

Come join the festivities as Aria Korean Tapas debuts this exclusive fusion of traditional Korean flavors at Foodbeast’s Noods Oakland presented by Nissin Cup Noodles on April 7th. Visit www.noodsfest.com for more information or to purchase tickets.


Created in partnership with Original Cup Noodles

Categories
#foodbeast

We’d Do Unspeakable Things to This Bulgogi Sandwich. Like, Hardcore Mouth Stuff.

Bulgogi-Sandwich

Recipe Domesticate Me

Categories
#foodbeast

Kimchi Bulgogi Nachos

kimchi nachos

Recipe: Two Red Bowls

Categories
Brand

How to Make a Beautiful Beef Sandwich from Every Part of the World

Beef-Around-The-World16

Whether your cows go moo, meuh, ụm bò or eum-mae, it’s hard denying the sheer pleasure of biting into a good chunk of beef. And thankfully, no matter where you go around the world, there’s no shortage of ways to transform the humble bovine from merely pastoral to truly divine.

We enlisted the help of Chef Frank DeLoach to put together a list of delicious recreations of some of the world’s most iconic beef sandwiches. From meatball marinara subs to deep fried Mexican cemitas to scallion pancake bulgogi flatbreads, all you’ll need is 45 minutes per sandwich and a whole lot of meat. Friends and family to share all these with are completely optional.

_______________

Korean Kimchee Bulgogi Sandwich on Scallion Pancake Flatbread

Beef-Around-The-World10

Prep Time: 45 minutes

Serves: 4

Ingredients:
2 lbs Beef Short Ribs, cleaned and de-boned
1 small sliced shallot
1 inch of sliced and crushed ginger
2 cloves minced garlic
1/2 lime juice
2 tsps roasted sesame seeds
1 tsp sesame oil
2 tbsp soy sauce
2 tsp Mirin (Japanese rice wine, found in the ethnic section of the grocery store)
1 tbsp of rice wine vinegar
1 tbsp of Hoisin (a kind of Asian barbecue sauce, found in the ethnic session)
8 oz kimchee
1 – 2 4 oz packs King Oyster Mushrooms, cut into quarters
2 bunches cilantro
1 package frozen scallion pancakes

Directions:
1. Clean and de-rib Beef Short Ribs. Set aside.
2. Mix shallot, ginger, garlic, lime, Hoisin, Mirin, rice wine vinegar, sesame seeds, sesame oil, and soy sauce in bowl. Add short ribs and let sit for 15 – 20 minutes.
3. Heat frozen pancakes with light oil in large frying pan until both sides are golden brown.
4. Cook mushrooms on high heat until golden.
5. In large pan, cook meat with marinade over high heat until sauce has fully absorbed.
6. Once cooled, assemble meat, mushrooms, kimchee, cilantro, and sesame seeds on top of scallion pancakes and serve.

_______________

South American Corn Bread Arepa with Watermelon and Salsa Verde

Beef-Around-The-World-30

Prep Time: 45 minutes

Serves: 4

Ingredients:
2 lbs thinly sliced Flank Steak
2 oz feta
1 slice watermelon
radishes and pea sprouts as desired

Salsa Verde
4 large tomatillos, cut into quarters
1 serrano chile, sliced
1 lime, juiced
1 bunch cilantro
1/2 bunch of scallions, white parts included
1 tablespoon of sesame oil
1 teaspoon of sesame seeds
2.5 teaspoons of rice wine vinegar
2 small shallots, sliced

Corn Bread
2 cups masarepa or masa harina flour
1 3/4 cups water

Directions:
1. Place tomatillos, chile, lime, cilantro, scallions, sesame oil, sesame seeds, rice wine vinegar, and shallots into blender. Add one big pinch of salt. Blend ’til smooth.
2. In large bowl, marinade meat with salsa verde and let sit anywhere from 30 minutes to 24 hours.
3. Mix masarepa flour and water, then form into flat “loaves,” enough for four tops and four bottoms. Fry bread at 325 degrees until golden brown on broth sides.
4. Cook meat in cast iron pan on high heat until medium.
5. Assemble marinated meat, vegetables, watermelon, and cheese on flatbread.

_______________

Italian Burrata Parmesan Meatball Marinara Sub

Beef-Around-The-World1

Prep Time: 45 minutes

Serves: 4

Ingredients:
3 oz of Burrata
2 tbsp olive oil
1 bread roll
parmesan as desired
peperoncinis as desired

Meatballs
2 lbs Ground Beef
1 large egg
1 6-inch baguette
1/2 cup milk
1 tbsp salt
1/4 cup parmesan
Pinch of chile flakes

Marinara
2 28oz cans crushed San Arzano tomatoes
1/4 cup small diced carrot
4 small or 2 med/large thinly sliced shallots
1.5 tsp salt
2 tbsp tomato paste
2 tbsp olive oil
handful of basil, stemmed

Directions:
1. In a mixing bowl, tear baguette into small pieces. Pour in milk and mash bread and milk mixture until soft and mushy. Add egg and ground beef and mix with hands thoroughly.
2. Form 3 – 4 ounce meatballs with meat mixture, plus one smaller, flatter meatball for taste testing.
3. Add 2 tbsp olive oil to sauté pan, then cook meatballs approximately 15 minutes on high heat until golden brown. Remove pan from heat and set aside.
4. Combine olive oil, carrots, shallots, and salt into separate sauce pot on stove on medium high heat. Cook until there’s a little color. Add tomato paste and basil, and lightly sweat to bring out oils. Finally, add crushed tomatoes and let simmer for 20 minutes.
5. Add marinara sauce to meatball pan and cook on simmering heat for 15 minutes.
6. Lightly toast bread roll.
7. Place burrata, basil, and peperoncinis on bread roll. Add meatballs and top with parmesan.

_______________

Vietnamese Sriracha Mayo Banh Mi

Beef-Around-The-World7

Prep Time: 45 minutes

Serves: 4

Ingredients:
20 oz Beef Ribeye, thinly sliced
1/2 carrot, shredded
3 inches daikon, peeled and shredded
1 baguette, lightly toasted
rice wine vinegar

Sriracha Mayo
Kewpie (Japanese mayonnaise, found in Asian grocery stores)
Sriracha

Directions:
1. Combine carrot and daikon in bowl. Pour over with rice vinegar, just enough to cover carrots and daikon. Set aside for at least half an hour.
2. Sear ribeye on high heat, approximately 30 seconds a side.
3. Mix 1 parts Kewpie and 1 1/2 parts Sriracha. Spread on baguette as desired.
4. Assemble all ingredients on baguette.

_______________

Spiced Middle Eastern Beef Pita with Sumac Lebneh

Beef-Around-The-World5

Prep Time: 45 minutes

Serves: 6

Ingredients:
6 cucumbers, chopped
Approx. 12 – 15 dates, chopped
10 – 12 sprigs cilantro
6 pitas

Meat Loaf
2 lbs Ground Beef
1.5 tbsp salt
1/2 tsp cardamom
1/2 tsp ground allspice
1 tsp dried lemon
1/4 tsp nutmeg
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp white pepper

Sumac Lebneh
2 cups of lebneh (strained yogurt cheese)
2 tbsp sumac
1/2 lemon, juiced
2 tbsp extra virgin olive oil

Directions:
1. Mix meat loaf ingredients in large bowl, pounding aggressively until it reaches a pasty texture. Form mixture into loaf and brown all sides on stove, about 8 minutes each.
2. Mix lebneh ingredients in separate bowl and set aside.
3. Thinly slice loaf into strips like gyro meat. Spread sumac lebneh onto pita then fill with meat, cucumbers, dates, and cilantro as desired.

_______________

French Dip with Melted Gruyere

Beef-Around-The-World14

Prep Time: 45 mins

Serves: 4

Ingredients:
2 lbs Chuck Steak, thinly sliced
1 baguette, lightly toasted
8 oz gruyere
6 oz creme fraiche
salt and pepper

Au Jus
3 shallots
1 tbsp olive oil
2 cups beef stock

Directions:
1. Split shallots and sweat in sauce pot over medium to high heat. Add olive oil.
2. Pour in beef broth and let mixture boil until it thickens. Season with salt and pepper.
3. Cook meat in au jus to medium rare, about 4 minutes, then remove from au jus. Set remaining jus aside for dipping.
4. Assemble creme fraiche, cheese, and meat on baguette.

_______________

Pan Fried Mexican Cemita with Chile Slaw and Tapatio Mayo

Beef-Around-The-World17

Prep Time: 45 minutes

Serves: 4

Ingredients:
2 lbs Beef Ribeye Steak
4 loaves ciabatta, lightly toasted
flour, for dusting
1 oz cotija

Chile Slaw
2 sprigs cilantro
1 scallion, sliced
1 shallot, sliced
1 lime, juiced
1 fresno pepper
1 yellow chile pepper
1 serrano pepper
1 Anaheim pepper

Tapatio Mayo
Kewpie
Tapatio

Directions:
1. Lightly dredge meat in flour then fry at 375 degrees, about 30 seconds per side.
2. Thinly slice peppers then marinate with lime juice along with scallions and shallots. Set aside.
3. Mix 1 part Kewpie to 1.5 parts Tapatio, as much as desired. Spread on ciabatta.
4. Assemble meat, seasoned vegetables, and cheese on bread.

Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff.

Categories
#foodbeast

This Korean Fusion Burger is What Dreams are Made of.

Grill Em All Korean Burger

Topped with Kimchee, Bulgogi, Pajeon (Korean Pancake), All House Made with Sriracha, Lettuce, Gochu-jang Sauce on a Half Pound Burger, this burger can be found all month at Grill ‘Em All.

PicThx Grill ‘Em All Alhambra

Categories
Cravings

Costco Japan Serves Bulgogi Bakes

bulgogi bake

If you’ve ever been to Costco then you know about their food court. It’s a magical place where you can get giant slices of pizza for under $2 and really the only other place that you can find legit churros outside of Disneyland. Costco is also home of the chicken bake, aka what Hot Pockets wish they could be. Basically meat and cheese stuffed into a pizza crust this is one of the more popular items at the member’s only warehouse club, but Japan based Costco locations have something even better, Bulgogi Bakes.

A popular Korean beef dish, bulgogi isn’t something you’d think to see at a Japan Costco, but some of the writers over at RocketNews 24 managed to get their hands on one of these monstrous bakes. They described the dish as being more of an “oblong calzone” but when it came to the taste the Bulgogi Bake held it’s own.

While we’d like the beef even more if it was a little tenderer, we’ve got no complaints about the marinade that gives it a pleasant sweetness. It’s a bit like the flavor of a Japanese-style beef bowl, and it goes great with the warm, melty cheese.

Just like everything else on Costco’s food court menu the Bulgogi Bake won’t break the bank, at 400 yen ($3.90USD) do yourself a favor and try this dish out.

H/T + PicThx RocketNews 24