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Jul 4, 2007 08:31 AM

Wok ideas- Asian and non-Asian...


Got a brand new Calaphon stainless steel wok for my birthday- now I need some ideas for things to cook in it- any input would be wonderful! I would love recipes, but if you just have suggestions, I don't mind digging around for the recipes...


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  1. Korean bulgogi would be a good starter.


    Yield: 4 servings
    1 1/2 pound lean beef (Rib eye, Flank Steak, Tenderloin, or your favorite cut)


    1/4 cup natural brewed soy sauce
    1 small onion
    1 small Nashi pear or semi sweet apple
    3 cloves garlic
    1 inch fresh ginger
    1 tablespoon sugar
    1 tablespoon brown sugar
    3 spring/green onion
    2 teaspoons pure toasted sesame seed oil
    1 tablespoon rice wine
    1/2 teaspoon black pepper


    Mix Marinade:
    Cut onion, pear/apple, and ginger into small pieces and place in blender with soy sauce and garlic, and blend into a smooth liquid.
    Pour into medium mixing bowl.
    Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
    Add all other ingredients. Mix well and let stand for at least fifteen minutes.

    Prepare Meat:
    Hand trim any outer fat from your cut.
    Freeze meat until stiff to help in slicing.
    Slice meat very thinly (slightly thicker than deli sliced meats)
    Very lightly salt each slice on both sides and let stand for ten minutes.
    Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)
    Cover and place in refrigerator. Let meat stand in marinade for at least one hour.
    Meat may now be placed in zip lock style bags and frozen for later use or cooked.


    Grill: Heat grill on high heat. Grill until browned on both sides (10 to 20 seconds)
    Stir Fry: Heat wok or stir fry pan to high heat, add meat, (you may add other vegetable like sliced carrot, onion, and separated broccoli crowns at this point) and stir fry until well browned.

    Serve with steamed white rice and ban chan.

    Bulgogi Sangjju Ssam (bulgogi in loose leaf lettuce rolls)
    Additional Ingredients

    4 bunches red leaf lettuce
    "sticky" rice (Link)
    6 cloves garlic
    5 fresh jalapeño peppers

    Ssam jang

    1 tablespoon Soy Bean Paste
    1 teaspoon sugar
    2 green/spring onion
    4 cloves garlic
    1 tablespoon of sesame seeds
    1/2 tablespoon of sesame oil
    4 tablespoon of soybean paste
    4 tablespoon medium ground red chili powder
    1 tablespoon soy sauce


    Prepare Bulgogi as above.

    While marinating:

    Mix the Ssam jang

    Finely chop the garlic and green onion. In a small mixing bowl, add all Ssam jang ingredients and mix well.
    Add a small amount of water if needed to maintain a mixable paste.
    Cover and let stand at room temperature for 1 hour.

    Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate.
    Thin slice the garlic and peppers, and place in separate small dishes.

    Cook the Bulgogi as above.

    Serve with one bowl of rice for each person.

    How to Eat

    Put one leaf of lettuce in one hand, add a little rice, a piece of bulgogi, some sliced pepper and garlic, a bit of kimchi, and a bit of the Ssam jang. Carefully close your hand, forming the lettuce into a ball around the "stuffing", and eat the whole roll in one bite. A little practice may be needed to get that "one mouth full" size right.


    5 Replies
    1. re: hannaone

      Sounds wonderful- thanks! Unfortunately, it would entail a trip to the Asian market, and they are closed today! Also, I have never had the opportunity to taste any Korean food, so I wouldn't have any idea if I had prepared it correctly!

      1. re: hannaone

        do you think you could marinate a whole flank steak in the bulgogi marinade and then grill over charcoal and then slice? Thinking to make this for a bbq - can you suggest any other outdoor bbq style additions - 4 kids also eating. thanks.

        1. re: howchow

          Yes you can marinate the whole steak, Just make sure to marinade a bit longer, minimum two hours. Save some marinade that had not been used for a dipping sauce.
          You can use the same marinade mix for pork or chicken, or another beef dish called kaibi - a 1/4 inch flanken cut short rib.
          If you like spicy, cut the sugar/sweet in half and add one to four tablespoons of fine ground red chili pepper, depending on your tolerance to spice, and three more garlic cloves.

          EDIT: If you use chicken breast, minimum marinade time should be three hours.

          1. re: hannaone

            Hannaone, just wanted to let you know I marinated a 2 lb. flank for 24 hours...grilled it 5 minutes on each side - let it rest for 10 - it was AMAZING - the only change i made was to leave out the white sugar... Thanks so much!!
            I served it with 2 korean salads and some deep fried sticky rice -

            1. re: howchow

              Thanks for the feedback, Glad you liked it.

      2. Here's one I've been making lately, only I use flank steak insteak of sirloin.

        1 1/2 tablespoons toasted sesame seeds
        10 ounces top sirloin, thinly sliced across grain

        2 tablespoons vegetable oil
        3/4 cup sliced red onion
        8 ounces slender asparagus, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
        1/3 cup water
        2 tablespoons hoisin sauce
        2 teaspoons oriental sesame oil
        Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.

        Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.

        1. Here is a sauce I use frequently when I stir fry. It originally came from a Szechuan beef recipe. To this I usually add a little hot bean paste and some
          ( about 12 ) dried salted Chinese black beans that have been rinsed in water and coarsely chopped. I use Shao Xing rice wine instead of sherry. If you can only get the salted cooking wine, go for the sherry.

          2 tbl Dry sherry
          2 tbl Hoisin sauce
          1 tbl Black bean garlic sauce ( Lee Kum Kee )
          1 tbl Vinegar
          1 tsp Sugar
          ¼ tsp chili paste, (1/4 to 1/2)

          1. Dave, while I'm sure you'll you'll get some good recipes, I'd suggest:

            1) Experimenting with different ingredients and sauces for quick stir frys. The only rules are high heat, little oil, quick cooking, and tossing things in in the inverse order of their cooking time.

            2) Later, do wok dishes in which you do different ingredients such as meat separately and then add all back together at the end

            3) Finally, do curries in which you start with spices, pounded onion-garlic-ginger-chili, and perhaps coconut milk--prior to tossing in the other ingredients..

            1. Gosh, I love my wok. I have carbon steel, but guessing yours will work the same except no need to season it and it is probably beautiful. I use it exactly; curries, stir fries, fried rice and braised dishes. Deep fry prawns and also for deep frying spring rolls, and lumpia.
              One very favorite of ours and one we LOVE is Oyster Chicken Wings. When your tired of the usual Buffalo Wings, Chicken Wings in Oyster Sauce are wonderful with brocolli or your favorite vegetables stir fry, served with a simple plain rice. Simply deep fried in oil drain, and then stir fried with good dry sherry, garlic and green onions and oyster sauce (a few other things too)

              My other favorite thing to use the wok is to fill it with water, put the bamboo steamer in and cook dim sum. BBQ pork rolls, and shu mei, Imagine all the different dim sum! Or you can steam a whole fish or filets and fill the bottom of basket with mint, or mixed herb aromatics for delicate flavor. Or flavor the water for another way to impart a light taste to the fish. So many recipes so little time!
              Happy to supply any recipe you want!