Bulgogi Beef Korean Style Barbecue 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-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

BULGOGI (KOREAN BARBECUED BEEF)

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.

BULGOGI - KOREAN BBQ

Steps:

• For the marinade, mix the soy sauce, sugar, sesame seeds and black pepper in a small bowl. Finely mince the garlic and scallion whites and add to the marinade.
• Slice the steak against the grain and put the slices in a large baking dish. Coat with the marinade and allow to sit, covered, in the refrigerator for at least 1 hour and up to 8 hours.
• For the chili sauce, mix together the gochujang and sweet miso and set aside.
• To cook the meat, heat 2 tablespoons (30ml) oil in a large nonstick skillet on high. Add half the marinated meat, leaving any excess marinade behind, and cook until browned, 2 to 3 minutes a side. Remove to a plate and repeat. Serve with the lettuce leaves for wrapping along with the rice and chili paste sauce.

KOREAN BEEF BULGOGI RECIPE

Steps:

• In a mixing bowl, combine all the marinade ingredients except the beef. Mix thoroughly until sugar is completely dissolved and ingredients are incorporated.
• Pour the marinating sauce over the beef slices and mix until every meat is fully covered.
• Cover the bowl with plastic or cling wrap and let it marinate for 60 minutes or preferably overnight.
• Place skillet or wok over medium heat. Using a tong, put a small batch of marinated beef in the skillet. Let the beef sear on each side until cooked through and have a nice brown color. Be careful not to overcook the meat so it stays tender.
• Remove from skillet using tongs and do the same on the remaining meat. Set aside.
• In the same skillet, add sesame oil. Add the carrots and stir fry for a few seconds until tender-crisp.
• Add back the cooked meat to the skillet, sprinkle with toasted sesame seeds and green onions. Stir a couple of times until fully mixed. Transfer into a serving dish and sprinkle with another batch of sesame seeds and green onions.
• Serve with steamed rice and a side of Kimchi for a full meal. Or serve with a lettuce and gochugang to make a wrap.
• Share and enjoy!

BULGOGI: KOREAN BBQ

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.

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Steps:

• Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
• In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
• Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
• Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
• Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
• Enjoy!

BULGOGI - AUTHENTIC KOREAN BBQ BEEF RECIPE

Steps:

• Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.
• Mix in the bulgogi beef into the sauce prepared above - in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together.
• Heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it's slightly brown on both sides.

BULGOGI BEEF RECIPE

Steps:

• While the steak is frozen, trim the fat and slice paper-thin. Frozen meat is much easier to cut thin than thawed meat.
• Place the steak strips in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, chopped onion whites, pepper, and sriracha. Toss to coat and allow the steak to thaw and marinate for 45-60 minutes.
• Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.
• Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the leftover marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.

BULGOGI (KOREAN BARBEQUE BEEF)

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.

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 .

EASY BULGOGI (KOREAN BBQ BEEF)

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.

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.

BULGOGI BEEF (KOREAN-STYLE BARBECUE)

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.

BULGOGI - KOREAN BEEF BBQ

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.