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 - AUTHENTIC KOREAN BBQ BEEF RECIPE
Bulgogi - Korean BBQ Beef (불고기) is probably one of the best known Korean dish and this authentic marinade recipe has been used in my family for over 25 years.
Provided by JinJoo Lee
Categories Main Course
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 249 kcal, Carbohydrate 13 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 747 mg, Sugar 12 g, ServingSize 1 serving
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
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
BULGOGI (KOREAN BBQ)
This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.
Provided by WUCHONG KELLER
Categories World Cuisine Recipes Asian Korean
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
- Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Nutrition Facts : Calories 439 calories, Carbohydrate 24.3 g, Cholesterol 100.6 mg, Fat 17.5 g, Fiber 1.8 g, Protein 44.2 g, SaturatedFat 5.8 g, Sodium 3820.3 mg, Sugar 16.4 g
BULGOGI - KOREAN BBQ
Bulgogi can be thought of as the Korean national dish; I learned how to make it while studying in Seoul. The Asian marinated steak-paired with rice, lettuce and chili paste-is a simple, flavorful, and authentic Korean staple.
Provided by Anita Lo
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
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.
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 .
KOREAN BEEF BULGOGI
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
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 (KOREAN BBQ RIB EYE) RECIPE BY TASTY
Can't get enough of BTS? Try one of J-Hope's favorite foods: Bulgogi (Korean BBQ Rib Eye). It's one of the most popular types of Korean barbecue meats and goes great with rice. You can't go wrong with bulgogi!
Provided by Jasmine Pak
Categories Lunch
Time 4h20m
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 1274 calories, Carbohydrate 32 grams, Fat 89 grams, Fiber 2 grams, Protein 88 grams, Sugar 23 grams
BULGOGI (KOREAN MARINATED BBQ MEAT)
NOTES : Korean Red Chili Pepper Powder "Gochu Garu" -- EXTREMELY HOT!!! -- use at your own risk! HINT: If using an electric skillet, cook the meat strips in small groups at the table. Remove pieces of meat from the skillet as they are cooked, and enjoy them immediately.
Provided by Andy Wold
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the meat into thin bit-size 1" x 2" wide strips.
- Combine the remaining ingredients in a separate bowl.
- Add the meat to the marinade, one slice at a time; blend thoroughly.
- Let stand for at least one hour (preferably overnight) in the refrigerator.
- Barbecue beef over hot coals (or in an electric skillet) until done, but do not overcook.
- Serve hot by placing a piece of meat and some"Sticky-Rice" in a lettuce leaf-- roll up the lettuce leaf and eat.
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 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.
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
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
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- 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.
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