Meat recipe collection

Korean BBQ beef bulgogi-style with soy sauce, sesame oil, sugar, garlic, and green onions. Marinate sirloin cubes for two hours, then grill or stir-fry.

Korean beef lettuce wraps: thin sirloin marinated in soy, sesame, garlic, ginger, and chilli bean sauce, then seared hot and tucked into chilled lettuce cups with rice and a soy-chilli dip. Build-your-own and easily gluten-free.

Korean chicken soup with ginger, garlic, and gochujang in a sesame-rich broth, finished with toasted sesame seeds and scallions. A warming weeknight bowl with rice cooked right in.

Korean bulgogi-style marinade with soy sauce, sesame oil, sugar, garlic, and toasted sesame seeds. Works on beef short ribs, steak, or chicken for grilling.

Korean-style beef skewers marinated in soy sauce, sesame oil, garlic, and scallions, coated in crushed toasted sesame seeds, and broiled or pan-fried. A bulgogi-inspired appetizer or main dish.

Korean style flank steak marinated in soy sauce, sesame seeds, garlic, ginger, and dark corn syrup. Broiled and sliced thin for a savory, caramelized finish.

Korean-style marinated skirt steak with soy sauce, sake, garlic, ginger, and sesame oil. Grilled to medium rare in under 5 minutes and sliced thin against the grain.

Kosher cabbage rolls stuffed with ground beef, rice, and ketchup, baked for three hours in a sweet-tart tomato sauce with brown sugar and lemon juice.

Kottopoula Me Mpamiez is a traditional Greek chicken and okra stew braised in tomatoes and butter. A vinegar sun-dry on the okra is the secret to a sauce without slime.

Kraut in chops is a 2-ingredient Pennsylvania Dutch classic: pork chops fried golden, then finished with simmered sauerkraut that soaks up the pork drippings. Serve with mashed potatoes.

Kreatopita Therini is a Greek summer meat pie with veal, zucchini, eggplant, and tomato baked between buttered phyllo layers. Fresh, herby, and golden-crisp on top.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Kreplach with four filling options: chicken, chicken liver with schmaltz, seasoned ground beef, or cottage cheese. Homemade Jewish dumplings for chicken noodle soup or served with sour cream.

Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

Kuo Fan Gee Chiu is a Szechuan-style diced chicken stir-fry with dried red chilis, bamboo shoots, and straw mushrooms. Velveted chicken, no-bland heat.