🍺 Bar Snacks Recipes
Perfect pairings for beer, soju & wine
705 recipes. Page 30 of 30
In Korean drinking culture, anju (drinking snacks) are just as important as the drink itself. Beer goes with fried chicken, soju pairs with grilled pork belly and dubu-kimchi, and makgeolli calls for pajeon and bindaetteok. This tag gathers recipes designed to accompany a drink.
Great anju complements the beverage without overwhelming it. Salty, savory, and spicy options - prepare a few and you will be ready for any gathering.
Lamb Skewers (Yangkkochi)
Lamb Skewers, or Yangkkochi, are grilled meat skewers featuring lamb shoulder coated in aromatic spices. The preparation involves cutting the lamb shoulder into two-centimeter cubes and marinating it with cooking wine, minced garlic, salt, and pepper for twenty minutes to tame any gamey smell. Threading the meat pieces onto skewers with small gaps ensures that the heat penetrates the center without burning the exterior. The skewers are grilled on a preheated pan or grill for six to eight minutes while turning them to brown each side. Cumin seeds and red pepper flakes are sprinkled over the meat during the final thirty seconds of grilling. This late addition activates the natural oils of the cumin without burning the spices, avoiding any bitter flavor. Wooden skewers should be soaked in water beforehand to prevent them from burning.
Korean Marinated Beef Short Ribs
One kilogram of beef short ribs is soaked in cold water for thirty minutes, then marinated for at least an hour in grated Korean pear, onion juice, soy sauce, sugar, honey, minced garlic, sesame oil, cooking wine, and black pepper. The enzymes in pear and onion tenderize the meat, while soy sauce and honey caramelize on the grill into a dark, lacquered glaze. The ribs are seared on a preheated grill, then cooked at medium heat for three to four minutes per side with a final thin brush of marinade. This is a centerpiece dish for Korean holidays and dinner parties, with portions generous enough for a family of four.
Korean Grilled Doenjang Onions
Onions are sliced into 2 cm rings, secured with skewers, and grilled over medium heat while being brushed with a sauce of doenjang, gochujang, minced garlic, perilla oil, and water. Over eight to ten minutes of flipping and re-brushing, the onion's moisture evaporates and its natural sugars concentrate into pronounced sweetness, while the doenjang chars lightly at the edges to add a toasted, earthy note. Perilla oil softens the salt intensity of the doenjang, and a finish of sliced green chili and ground sesame layers in mild heat and nuttiness. At 146 calories per serving, this is a low-calorie side dish that also works as a light accompaniment to drinks.
Korean Grilled Chicken Hearts
This recipe describes how to prepare chicken hearts by cleaning, seasoning, and searing them quickly over high heat. The process begins by splitting the hearts lengthwise to remove vessels and blood clots, which is necessary to ensure a pleasant texture. The hearts are soaked in cooking wine for ten minutes to neutralize any gamey smell, then patted dry. After a brief marinade with salt, black pepper, minced garlic, and neutral oil, they are added in a single layer to a very hot pan. Searing them without moving for three minutes colors the underside, after which they are flipped to cook for another two to three minutes. Keeping the total cooking time around six minutes prevents the chicken hearts from turning tough. The dish is finished with chopped scallions and is typically served warm as a side dish or drinking snack.
Grilled Chicken Heart Skewers
Grilled Chicken Heart Skewers are a popular street-style dish characterized by a chewy texture and a sweet, savory glaze. Preparing this dish requires splitting the chicken hearts in half to thoroughly remove any blood clots and membranes, which prevents gamey odors. For a cleaner flavor, the hearts can be soaked in milk for ten minutes before rinsing. The cleaned pieces are threaded onto skewers with small gaps in between to ensure heat distributes evenly. Grilling begins on a preheated pan without moving the skewers for the first two minutes. Once the underside turns golden, they are flipped and brushed repeatedly with a marinade made of soy sauce, oligosaccharide, minced garlic, and mirin. Finishing the skewers with sesame oil and black pepper highlights the natural richness of the meat.
Korean Grilled Salmon with Doenjang
Yeoneo doenjang gui features salmon fillets coated in a sweet and savory doenjang glaze. The earthy umami of doenjang pairs with honey to balance the rich fats of the salmon, while lemon juice cuts the oiliness for a clean finish. To prepare the dish, salmon is patted dry with paper towels so the glaze coats the fish evenly. A mixture of doenjang, gochujang, honey, garlic, sesame oil, and lemon juice forms the glaze. Two-thirds of this mixture is brushed onto the salmon to marinate for ten minutes. The fish is cooked skin-side down in a pan over medium-low heat for four minutes. Once turned, the remaining glaze is brushed on, and the salmon is cooked for three to four minutes until the glaze sets and the center is moist. Finely sliced scallions are added before serving.
Korean Gochujang Butter Grilled Salmon
This recipe details a pan-seared salmon fillet finished with a rich gochujang and butter glaze. The marinade is a mixture of gochujang, soy sauce, honey, minced garlic, lemon juice, and black pepper. Coating the fish for only ten minutes prevents excess moisture from building up on the skin, which helps create a cleaner sear. The salmon is first cooked skin side down for four minutes, then flipped to cook for another three minutes. Adding butter to the pan and spooning it over the cooking fillet bastes the salmon, infusing it with flavor while keeping the interior moist. The sweet and spicy glaze burns easily under heat, so the reserved marinade is brushed on in the final minute of cooking over low heat. Allowing the cooked salmon to rest for two minutes before slicing stabilizes the internal juices for a tender result.
Korean Soy-Glazed Grilled Lotus Root
This side dish features lotus root sliced into rounds and pan-grilled with a sweet and salty soy glaze. The peeled root is sliced and soaked in vinegar water for ten minutes, then blanched in boiling water for two minutes to eliminate astringency while locking in its signature crunch. After draining, the slices are seared in a pan with cooking oil for two minutes on each side until lightly browned. The glaze, composed of soy sauce, oligosaccharide syrup, minced garlic, and sesame oil, is poured in over medium-low heat. It is critical to turn the slices quickly and remove the pan from the heat as soon as they become glossy, before the syrup hardens. The holes of the lotus root capture the glaze, distributing the savory-sweet flavor evenly in every bite. Sprinkled with sesame seeds, it is left to cool briefly to let the coating settle, making it a clean, non-sticky addition to daily meals.
Korean Beef Jeon (Egg-Coated Pan-Fried Thin Beef Slice)
This classic Korean dish consists of thinly sliced lean beef round that is lightly seasoned, coated in flour and egg, and pan-fried. The process begins by seasoning the beef slices with salt, black pepper, and minced garlic. Each slice is dusted with a thin layer of flour, shaking off any excess to prevent clumping and to ensure the egg batter adheres securely during cooking. The floured beef is dipped in beaten egg and cooked in a preheated pan with oil over medium heat. It is crucial to avoid high heat, which can scorch the egg coating and toughen the meat. Pan-frying each side briefly until the egg sets preserves the natural tenderness of the beef. The cooked slices feature a delicate golden coating and are typically served warm. Yukjeon is a staple for holiday feasts, ancestral rites, and housewarming gatherings.