Beef Bulgogi Food

BULGOGI (KOREAN BBQ BEEF)

Steps:

• Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
• Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
• Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
• Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

KOREAN BEEF BULGOGI

Steps:

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Serve immediately, garnished with green onions and sesame seeds, if desired.

BEEF BULGOGI STIR-FRY

Steps:

• Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend until fine. Pour the marinade into a bowl, add the meat, mix well and leave to sit while you prepare the onion.
• Heat the remaining sesame oil in a large wok or frying pan until very hot. Add the onion and stir-fry for a few mins. Add the beef and the marinade, stirring constantly until it's cooked through, about 5 mins. Sprinkle with the sesame seeds and serve with rice and chopped spring onions.

BULGOGI

Steps:

• Freeze steaks until firm, about 30 minutes. Cut steaks crosswise into 1/4-inch slices. Sprinkle with sugar; place in a large resealable plastic bag. Add soy sauce, oil. sesame seeds, garlic, pepper sauce and pepper flakes; seal bag and turn to coat. Refrigerate 4 hours or overnight., Thread beef onto 10 metal or soaked wooden skewers; discard any remaining marinade. Grill beef, covered, over medium heat 4-5 minutes on each side or until beef reaches desired doneness. If desired, sprinkle with green onions.

BULGOGI (BARBECUED BEEF)

Steps:

• With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour.
• Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.

BULGOGI (KOREAN BARBECUED BEEF)

Steps:

• Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
• Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
• Daikon julienned with vinegar, pickled radish, carrot, julienned .

BULGOGI (KOREAN GRILLED BEEF)

Steps:

• Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
• Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
• In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
• In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
• When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
• If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
• To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

BULGOGI

Steps:

• In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.
• When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
• In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.

BULGOGI

Steps:

• Slice the semi-frozen beef into 1/8-inch-thick slices.
• Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
• Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
• Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
• Garnish with sesame seeds.

BEEF BULGOGI

Steps:

• Combine soy sauce, sugar, sesame oil, sesame salt (toasted sesame seeds ground with salt), pepper, scallions, garlic, ginger, saki and red pepper flakes in a medium-size bowl.
• Add meat and toss. Marinate 30 minutes or more.
• Cook the meat over medium-high heat on a stove top grill. Heat the grill first,making it very hot. Add the oil. Cook meat 1 to 2 minutes on each side, browning it nicely.
• Garnish with sesame seeds.