Bulgogi Dipping Sauce Recipe 395 Food

BEEF BULGOGI WITH DIPPING SAUCE

Beef Bulgogi with Dipping Sauce image

Bulgogi is a classic Korean barbeque dish that will knock your chopsticks off! Serve over rice.

Provided by Derek Crook

Categories World Cuisine Recipes Asian Korean

Time 53m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup soy sauce
3 green onions, whites and greens, chopped
3 tablespoons white sugar
1 tablespoon vegetable oil
3 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
2 pounds beef sirloin steak, very thinly sliced
6 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons crushed toasted sesame seeds
1 teaspoon grated fresh ginger root
¼ teaspoon sweet paprika
¼ teaspoon cayenne pepper
1 pinch white sugar

Steps:

Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes.
Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl to make the dipping sauce.
Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 98 mg, Fat 18.8 g, Fiber 1 g, Protein 42.7 g, SaturatedFat 5.9 g, Sodium 2339.3 mg, Sugar 10.6 g

BULGOGI DIPPING SAUCE RECIPE - (3.9/5)

Bulgogi Dipping Sauce Recipe - (3.9/5) image

Provided by UncleDick

Number Of Ingredients 9

Ingredients

1 garlic clove, crushed
1 teaspoon fresh ginger, grated
1 tablespoon scallion, finely minced
1/2 tablespoon Korean chili paste (gochu jang)
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 tablespoon rice wine
1/4 cup soy sauce

Steps:

Sprinkle the garlic with a little salt, and mince to a paste. Place the garlic paste in a mixing bowl, add all the remaining ingredients, and blend well. Serve immediately or keep in the refrigerator for a few days. .

BULGOGI

Bulgogi image

Provided by Food Network

Categories main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds lean beef tenderloin
1/2 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup water
3 tablespoons finely chopped green onion
3 teaspoons crushed garlic
2 teaspoons finely minced ginger
1/2 teaspoon black pepper
1 tablespoon sugar
2 tablespoons white sesame seeds, toasted and ground
1 tablespoon sesame oil

Steps:

MARINADE: Cut meat across the grain into very thin slices and then narrow strips. Combine soy sauce, sesame oil, garlic, ginger, pepper or chili, sesame seeds and green onions. Marinate beef at least 3 hours, refrigerated. Remove beef from the marinade. Cook to desired doneness.

BULGOGI MADE WITH KIWI-ONION SAUCE

Bulgogi Made With Kiwi-Onion Sauce image

Korean marinated beef served in a lettuce leaf. This is a stir-fry version, though bulgogi can also be grilled. Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Good served with your favorite Asian dipping sauce (I favor taylortwo's "My Korean Dipping Sauce"--Recipe #50692, made with lower-sodium soy sauce and with the garlic doubled). Marinating time of at least 2 hours not included in prep time.

Provided by echo echo

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 -1 1/2 lb steak, sliced in very, very thin strips
1 tablespoon sugar
2 garlic cloves, minced
4 scallions, cut in 2-inch lengths (white & green parts)
2 -3 cups cooked sticky rice
4 leaves red leaf lettuce (large) or 4 curly leaf lettuce (large)
1 cup chopped onion
1 kiwi fruit, peeled and sliced
1/4 cup korean soy sauce
2 tablespoons rice wine
1 tablespoon cider vinegar
2 tablespoons sugar
1/4 teaspoon black pepper
3 tablespoons sesame oil

Steps:

Toss beef slices with 1 Tbs sugar; let sit about 20 minutes.
Meanwhile prepare sauce: Process onion and kiwi in blender or food processor. Add soy sauce through pepper and process briefly. Add sesame oil in a gradual stream while continuing to process. Taste and adjust seasonings: add a little more soy sauce if more saltiness is desired or more sugar for added sweetness.
Toss beef with garlic, scallions and marinade, mixing thoroughly to distribute marinade evenly.
Marinate, covered, in the refrigerator at least 2 hours or up to overnight.
Stir-fry in skillet or wok over high heat about 2 minutes until the beef is cooked through.
Place 1/4 of the bulgogi and 1/4 of the rice in each lettuce leaf and roll up.
If desired, serve with dipping sauce.

Nutrition Facts : Calories 812.3, Fat 32.6, SaturatedFat 10.1, Cholesterol 77.1, Sodium 1081.1, Carbohydrate 95.3, Fiber 4.5, Sugar 13.6, Protein 30

KOREAN BEEF BULGOGI

Korean Beef Bulgogi image

I got the recipe from a Korean friend of mine, she said it was a family favorite and after making it, it became my favorite, too. Don't skip the dipping sauce, it makes the dish!

Provided by Katherine Joy

Categories Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup korean soy sauce
3 tablespoons sugar
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
3 medium garlic cloves (crushed)
3 green onions (chopped, including greens)
2 lbs sirloin
6 tablespoons korean soy sauce
2 tablespoons rice vinegar
1 teaspoon fresh ginger (grated)
2 teaspoons crushed toasted sesame seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon sweet paprika
1 pinch sugar

Steps:

Mix ingredients (except meat) and set aside.
Slice sirloin paper thin against the grain of the meat(works best if meat is not completely thawed).
Marinade sirloin for 30 minute.
Mix ingredients for dipping sauce and refrigerate until ready for use.
Grill or pan fry, serve over rice with dipping sauce.

Nutrition Facts : Calories 429, Fat 15.6, SaturatedFat 4.3, Cholesterol 136.1, Sodium 2643.6, Carbohydrate 14.7, Fiber 1.3, Sugar 10.5, Protein 55.8

BULGOGI MISO SAUCE

Bulgogi Miso Sauce image

I make and keep many sauces in the refrigerator for quick grilling and stir frying. This sauce will keep for 1 month in the refrigerator. If you do not have mirin, increase sake to 6 T and sugar to 1/4 C sugar plus about 1 1/2 T sugar. This bulgogi sauce works great with grilling meats. Use as marinade and grill.

Provided by Rinshinomori

Categories Sauces

Time 10m

Yield 1 C

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
1/4 cup sugar
4 tablespoons miso
3 tablespoons mirin
3 tablespoons sake or 3 tablespoons sherry wine
3 tablespoons water
1 tablespoon honey
1/2 tablespoon minced garlic
1/2 teaspoon minced ginger
pepper

Steps:

Place all ingredients in a small pan.
Cook for 10 minutes at simmer.
Place in a container at keep in refrigerator for use. Will keep for 1 month.

Nutrition Facts : Calories 562.6, Fat 4.1, SaturatedFat 0.8, Sodium 10784.8, Carbohydrate 99.3, Fiber 4.9, Sugar 74.4, Protein 23.6

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