How to make kung pong beef recipe in korean
This is a great Korean recipe for beef, chicken, pork and even fish.
Kicking around the kitchen with a few spices and seasoning is how this dish is created, and you can see that even if you have never cooked with kung-pong before, it’s a very versatile dish that is really great for making a variety of meat and fish dishes.
Ingredients: 1-2 kg beef, cut into bite-size pieces 1 tbsp of curry powder (see note) 1 tsp of cumin 1/2 tsp of coriander 1 tsp garlic powder 1/4 tsp salt 1/8 tsp ground black pepper 1/3 cup chopped corianders 1/16 tsp ground cumin 3 garlic cloves, minced 1/5 cup minced scallions, crushed (optional) Instructions: Preheat the oven to 180°C.
Put the beef and curry powder into a medium bowl.
Add the curry powder, cumin, coriandr, garlic powder, salt and pepper to the bowl and mix well.
Add some crushed scallies and crushed coriandre and mix again.
Cover the beef with a lid and place in the oven for about 20 minutes until the beef is tender.
Remove from the oven and set aside to cool.
In a small bowl, mix together the minced scallion, crushed coris, cilantro and coriande and set them aside.
In another bowl, mash the scallops together with a fork.
Now, add the beef pieces, garlic and cilantro mixture to the beef mixture and stir to combine.
Add a little water to the mixture to make it thicker.
Now add a little more water if needed, so that the beef has a thick texture.
Put some of the beef in a bowl, cover with a towel and allow to sit in the fridge for about 30 minutes.
Now transfer the beef to a bowl and cover with some of your favourite ketchup, mustard, chilli sauce, chili powder and sugar.
Put it into a bowl that’s lined with foil and leave in the freezer for about 15 minutes until it cools down.
When the beef comes out of the fridge, slice into 8-10 pieces and place on a baking sheet.
Pour the ketchup and chili sauce on top of the pieces of beef, and serve hot with some chopped coris and scallia. Enjoy!