Easy Sheet Pan Beef Bulgogi Food

EASY SHEET PAN BEEF BULGOGI

Steps:

• Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight.
• Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
• Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan.
• Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions.

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:

• 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.

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 (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 .

BEEF OR PORK BULGOGI

Steps:

• Prepare the beef or pork.
• Mix the marinade in a medium-size bowl.
• Add the meat and toss. Allow to marinate for 30 minutes.
• The meat can be cooked over medium-high heat in a frying pan or stove-top griddle.
• Heat the pan or griddle first; make it very hot.
• Add the oil; cook the meat for 1 or 2 minutes on each side, browning it nicely.
• 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.

MRS. PAI'S BEEF BULGOGI

Steps:

• Toss steak with whiskey. Cover tightly, and refrigerate 8 hours. Transfer steak to a large bowl. Whisk together soup base and sugar until sugar dissolves, and pour over steak. Add garlic, scallions, sesame seeds, and sesame oil, and toss to combine thoroughly. Cover tightly, and refrigerate at least 4 hours and up to 8 hours.
• Let steak sit at room temperature 1 hour, and season with salt. Meanwhile, heat grill to medium-high. Grill steak 1 to 2 minutes per side for medium-rare. Serve with radicchio and lettuce leaves and herbs.