BULGOGI BEEF (KOREAN-STYLE BARBECUE)
In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h20m
Yield 2
Number Of Ingredients 13
Steps:
- Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
- Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
- Season meat with salt and a drizzle of vegetable oil. Toss.
- Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.
Nutrition Facts : Calories 997.5 calories, Carbohydrate 63.4 g, Cholesterol 116.6 mg, Fat 66.9 g, Fiber 3.9 g, Protein 34.5 g, SaturatedFat 24.4 g, Sodium 2394 mg, Sugar 10.2 g
BEST BULGOKI - KOREAN BARBEQUE BEEF
This is the best bulgoki recipe I've come up with--adapted from a few different ones. It is very forgiving and you can adjust sweetness and spiciness as you prefer. Serve over rice.
Provided by mollymayo
Categories World Cuisine Recipes Asian Korean
Time 8h24m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
- Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 14.3 g, Cholesterol 48.9 mg, Fat 16.8 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 4 g, Sodium 1942.1 mg, Sugar 8.9 g
BULGOGI (KOREAN BBQ BEEF)
How to make the most delicious bulgogi (Korean BBQ beef) from scratch. Don't forget to read my best cooking tips from above!
Provided by Sue | My Korean Kitchen
Categories Main
Time 4h20m
Number Of Ingredients 15
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)
Nutrition Facts : Calories 436 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 122 mg, Sodium 1633 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
EASY BULGOGI (KOREAN BBQ BEEF)
Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.
Provided by KDC860
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
- Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 10.2 g, Fiber 0.5 g, Protein 21.4 g, SaturatedFat 2.9 g, Sodium 844.2 mg, Sugar 8.1 g
BULGOGI (KOREAN BARBECUED BEEF)
Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!!
Provided by Paula Stotts
Categories World Cuisine Recipes Asian Korean
Time 3h20m
Yield 4
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
- Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
- Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 6.2 g, Cholesterol 60.5 mg, Fat 15 g, Fiber 1.3 g, Protein 20.3 g, SaturatedFat 4.8 g, Sodium 1054.6 mg, Sugar 2.8 g
BULGOGI (KOREAN BARBECUED BEEF)
Provided by Food Network
Time 1h35m
Yield 6 servings.
Number Of Ingredients 16
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 OR BROILED BEEF)
From Tastes for All Seasons byh Crye-Leike. Serve over steamed rice. Prep time includes marinating time.
Provided by NELady
Categories Meat
Time 12m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the 9 seasonings. Put the sliced beef and mix together thoroughly; marinate 1 to 2 hours.
- Grill or broil until beef is cooked to your liking (will cook FAST - is very thin).
BULGOGI (KOREAN BARBEQUE BEEF)
Mmmmmh, I enjoyed my mum's cooking for many, many years. Having moved away from home, I needed to learn how to cook Korean dishes asap. I experimented a little bit, knowing what the basic ingredients for Bulgogi were and voila! This is a delicious, melt-in-your-mouth beef dish, perfect with steamed rice!
Provided by TableTennis
Categories World Cuisine Recipes Asian Korean
Time 11h30m
Yield 2
Number Of Ingredients 12
Steps:
- Wrap beef in plastic wrap and freeze until firm, about 1 hour.
- Cut frozen beef at an angle into very thin slices.
- Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours.
- Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 20.8 g, Cholesterol 120.6 mg, Fat 28.3 g, Fiber 2.1 g, Protein 40.7 g, SaturatedFat 9 g, Sodium 1541.3 mg, Sugar 13.4 g
BULGOGI - KOREAN BEEF BBQ
An iconic and popular Korean BBQ beef dish. Note - be sure to add 30 minutes marinade time to the prep and cooking time. As an option, you can add sliced onions, mushrooms, bell pepper and/or carrots. The traditional method is to use a charcoal grill, using a fine mesh grate or basket to keep the meat from falling through, but you can also pan fry or use a broiler.
Provided by PanNan
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all of the marinade ingredients together except for the beef and any optional vegetables as mentioned in the description.
- Add the beef (and any optional vegetables) to the marinade prepared above - in a large bowl or zip bag. Make sure the marinade is well mixed with the beef. You will need to use your hands here and just massage everything together.
- While the beef is in the marinade, heat the charcoal until the coals are grey. Add the meat slices and any vegetables to the mesh tray or basket. Turn the beef slices (and vegetables if using) a time or two while cooking. They will only take a few minutes, but you want to make sure they are cooked through and slightly charred for the best flavor.
- If pan-frying, pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew.
- Serve with rice, or wrapped in lettuce leaves, or make a bulgogi bowl with rice on the bottom and beef and vegetables placed on top.
Nutrition Facts : Calories 263.1, Fat 9.2, SaturatedFat 2.4, Cholesterol 68, Sodium 821.3, Carbohydrate 15.5, Fiber 0.9, Sugar 11.8, Protein 27.3
KOREAN BARBECUE - BULGOGI
Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish).
Provided by Stacie Lora
Categories Steak
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- cut meat into narrow strips.
- In a glass or stainless steel dish mix all remaining ingredients together.
- Add the beef and stir thoroughly.
- Cover and let marinate for at least 3 hours.
- Preheat wok or pan & place meat on the broiler (griller) and cook it quickly on both sides.
- serve over rice.
Nutrition Facts : Calories 535.2, Fat 36.7, SaturatedFat 12.9, Cholesterol 129.9, Sodium 2142.8, Carbohydrate 6.7, Fiber 1, Sugar 3.2, Protein 42.9
BULGOGI (KOREAN BEEF)
Make and share this Bulgogi (Korean Beef) recipe from Food.com.
Provided by SweetsLady
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, mix all ingredients except beef and vegetables.
- Set aside.
- Add beef to sauce and mix well until meat is saturated w/sauce.
- Slice veggies into small pieces and mix with beef. (Add mushrooms only at cooking time.).
- Let marinate for 30 minutes at the least.
- Cook as a stir-fry on the stove until desired doneness.
- Enjoy!
Nutrition Facts : Calories 1088.2, Fat 107.3, SaturatedFat 44.6, Cholesterol 149.8, Sodium 750.2, Carbohydrate 16.4, Fiber 0.5, Sugar 13.8, Protein 13.7
BULGOGI: KOREAN BBQ
A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.
Provided by skat5762
Categories One Dish Meal
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
- Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
- Preheat a large, heavy skillet over moderate heat for 2 minutes.
- Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
- Or, grill beef in very hot gas or electric broiler.
- Serve immediately with white sticky rice and an assortment of side dishes.
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BULGOGI (KOREAN BBQ BEEF) RECIPE | KOREAN BAPSANG
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4.4/5 (167)Category MainCuisine Asian, KoreanTotal Time 20 mins
- If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
- Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.
- Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.
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