Kona Ks Bulgogi With Enoki Mushrooms Korean Bbq Food

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EASY WEEKNIGHT KOREAN BBQ BEEF BULGOGI



Easy Weeknight Korean BBQ Beef Bulgogi image

Tender, glossy beef that cooks in minutes! If you love Korean BBQ, you'll love this incredibly easy Korean beef bulgogi recipe with slivers of carrot and shiitake mushrooms for the perfect weeknight dinner.

Provided by Wandercooks

Categories     Dinner

Time 35m

Number Of Ingredients 16

300 g tenderloin steak (thinly sliced)
4 shiitake mushrooms (thinly sliced)
2 carrots (thinly sliced)
1 leek (thinly sliced)
2 onion (finely chopped)
2 spring onion / green onion (thinly sliced (some reserved to garnish))
2 tbsp vegetable oil (for cooking)
1 tbsp white sesame seeds (to garnish)
½ cup water
4 tbsp soy sauce
4 tbsp pear juice (or apple juice, kiwifruit puree or minced onion)
2 tbsp sesame oil
2 tsp sugar
2 tsp garlic
2 tsp ginger (minced)
1 tsp black pepper

Steps:

  • Mix the water, soy sauce, pear juice, sesame oil, sugar, garlic, ginger and black pepper in a large mixing bowl. Add in the thinly sliced beef, shiitake mushrooms, carrots, leek, onions and spring onions and stir through to coat evenly in the marinade.
  • Pop the marinated bulgogi in the fridge for a minimum of 10 minutes (or even better, overnight).
  • Heat the vegetable oil in a large frying pan, skillet or wok over high heat. Separate the bulgogi into two batches and stir fry each for a few minutes until beef is cooked through.
  • Transfer the bulgogi into serving bowls and garnish with spring onion and sesame seeds. See notes for serving ideas.

Nutrition Facts : Calories 330 kcal, Carbohydrate 19 g, Protein 21 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 48 mg, Sodium 1080 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

KOREAN BULGOGI AND MUSHROOM TACOS



Korean Bulgogi and Mushroom Tacos image

Bulgogi is one of the most iconic Korean dishes. The marinade not only tenderizes the meat but also imparts the perfect combination of sweet and savory to the flavor profile. The salad is super-easy to whip up and adds a lovely freshness and crunch to the tacos. Drizzle a bit of the gochujang sauce on top and experience the melodious harmony of sweet, salty, sour and umami flavors come to life!

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 1h5m

Yield 5 tacos

Number Of Ingredients 21

3 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
2 teaspoons sugar or honey
1 teaspoon sesame oil
Freshly ground black pepper
1 pound grass-fed lean ground beef
1/2 pound shiitake mushrooms, diced
Five 6-inch corn tortillas, warmed
1 to 2 tablespoons rice vinegar
2 teaspoons sugar or honey
1 teaspoon fish sauce or salt
2 small garlic cloves, minced
1 bunch lettuce (romaine, green or red leaf), roughly chopped
1 bunch green onions, sliced thinly lengthwise
1/4 cup thinly sliced red onion
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons gochujang (Korean fermented hot pepper paste)
1 tablespoon sesame oil
1 tablespoon sugar or honey
1 teaspoon rice wine vinegar

Steps:

  • For the tacos: Combine the soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper to make the marinade. Add the beef and mushrooms and marinate for at least 30 minutes. Cook in a skillet over medium-high heat, stirring, until cooked through.
  • For the salad: Combine the rice vinegar, sugar, fish sauce and garlic in a large bowl. Add the lettuce, green onions and red onion and toss everything together. Drizzle in the sesame oil and sprinkle in the sesame seeds. (As with many Korean dishes, you can easily adjust the recipe by adding more vinegar, sugar or salt to taste. Be sure to taste as you go!)
  • For the gochujang sauce: Mix together the gochujang, sesame oil, sugar, vinegar and 1 tablespoon water in a small bowl,, adding more water for a thinner consistency if desired.
  • For the taco assembly: Add the meat mixture to the tortillas and top with the salad. Drizzle as much or as little of the gochujang sauce as you desire. Enjoy!

Nutrition Facts : Calories 356, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 56 milligrams, Sodium 457 milligrams, Carbohydrate 28 grams, Fiber 3 grams, Protein 22 grams, Sugar 8 grams

BULGOGI (KOREAN BBQ BEEF)



Bulgogi (Korean BBQ Beef) image

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

800 g rib eye ((1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness)
1 onion ((130 g / 4.6 ounces), optional, peeled & thinly sliced)
2 stalks green onion ((55 g / 2 ounces), optional, thinly sliced)
1/2 carrot ((55 g / 2 ounces), optional, peeled & thinly sliced)
1 Tbsp toasted sesame oil
1 Tbsp toasted sesame seeds
1 Tbsp cooking oil ((I used rice bran oil))
6 Tbsp soy sauce ((I use regular Kikkoman soy sauce))
3 Tbsp brown sugar
2 Tbsp rice wine ((mirin))
1 red apple (or asian pear (155 g / 5.5 ounces))
1/2 onion ((80 g / 2.8 ounces))
1 Tbsp minced garlic
1 tsp minced ginger
1/8 tsp ground black pepper

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



Bulgogi - Korean BBQ image

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

1/4 cup soy sauce
1/4 cup sugar
1 teaspoon toasted sesame seeds
Freshly ground black pepper
2 cloves garlic, finely chopped
2 scallions, white part only, finely chopped
1 1/2 pounds shell or New York strip steak, hanger or skirt steak also work well
2 tablespoons gochujang, Korean fermented chili paste (optional)
2 tablespoons sweet miso, preferably Saikyo miso (substitute white miso mixed with 2 teaspoon sugar)
4 tablespoons vegetable oil
1 small head red leaf lettuce, leaves separated and washed
3 cups cooked short grain sushi rice

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 BBQ



Bulgogi: Korean BBQ image

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

1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
4 teaspoons sugar
1/4 cup soy sauce
3 cloves garlic, crushed/chopped fine
3 scallions, cut into 1-inch pieces
1/4 teaspoon pepper
1 teaspoon korean sesame oil

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.

MARINATED ENOKI SALAD



Marinated Enoki Salad image

I love mushrooms! I have to try them all! I got some enoki mushrooms and thought they tasted peppery for a mushroom. I paired them with purple cabbage in this tangy and crunchy oriental salad. I hope you enjoy!

Provided by ChefLee

Categories     Vegetable

Time 15m

Yield 1 bowl salad, 4-6 serving(s)

Number Of Ingredients 7

1 (3 1/2 ounce) package enoki mushrooms, removed from the base root
2 cups fresh purple cabbage, chopped
1/4 teaspoon ground ginger
1/8 cup canola oil
1/2 cup rice wine vinegar
2 green onions, chopped (scallions)
2 tablespoons raw honey

Steps:

  • Toss the cabbage together with the scallions and enoki in a large salad bowl.
  • In another bowl; mix together the vinegar, oil, ginger, and honey.
  • Pour the marinade into the enoki and cabbage mix and toss to coat then serve!

Nutrition Facts : Calories 119.2, Fat 7, SaturatedFat 0.5, Sodium 14.4, Carbohydrate 14.3, Fiber 1.8, Sugar 10.6, Protein 1.5

KONA K'S BULGOGI WITH ENOKI MUSHROOMS (KOREAN BBQ)



Kona K's Bulgogi With Enoki Mushrooms (Korean BBQ) image

I've tweaked several different bulgogi recipes to come up with this. The enoki mushrooms add a nice touch. You can in/decrease amount of garlic according to personal preference. NOTE -- if you want to halve this recipe, do not change the amount of sugar, vegetable oil, and sesame oil. The flavors become really off if you halve those ingredients.

Provided by Kona K

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dark soy sauce (I use the low sodium version)
3 tablespoons sugar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 -2 tablespoon toasted sesame seeds
5 garlic cloves, minced
3 tablespoons green onions, chopped
1 medium onion, chopped
2 lbs sirloin steaks, finely sliced against grain
2 teaspoons fresh ground black pepper
2 cups enoki mushrooms, cleaned

Steps:

  • Combine all ingredients except enoki mushrooms. Mix well and let marinate overnight in refrigerator (NOTE -- if you're short on time, you can skip this overnight step, but I would recommend marinating for at least 30 minutes).
  • Grill beef over medium-high heat. You might want to add some vegetable oil to the pan to prevent beef from sticking.
  • When beef is almost cooked, add the enoki mushrooms. You only want to cook the mushrooms for about 2 minutes.
  • Serve with white rice.

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