Korean Bbq Beef Food

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!

KOREAN BEEF BBQ

Steps:

• To cut beef at 1/16th of an inch, it is easier if the meat is partially frozen.
• Combine brown sugar through garlic in a large zip-lock bag and stir.
• Add the beef slices and marinate in refrigerator for 1 hour.
• Heat a large non-stick skillet coated with cooking spray over medium heat and add beef, discarding remaining marinade.
• Cook approximately 8 minutes turning frequently, or until desired degree of doneness.
• If you prefer to grill, place a wire grilling basket coated with cooking spray on grill rack, and grill 8 minutes, turning frequently.
• Serve over jasmine rice.

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.

KOREAN BEEF USING GROUND BEEF

Steps:

• Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.
• Drain fat and add brown sugar, soy sauce, ginger, red pepper and ground pepper.
• Simmer for a few minutes to blend flavors.
• Serve over steamed rice and top with green onions.

KOREAN BEEF BOWL

Steps:

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

KOREAN BARBECUE BEEF, MARINADE 1

Steps:

• 1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
• 2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
• 3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
• 4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.

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)

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 .

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.

KOREAN BBQ BEEF

Steps:

• Preheat a grill or grill pan to high.
• Combine the sesame oil and salt in a small bowl and set aside.
• Thinly slice the scallion greens into 3-inch-long julienne. Stir together the soy sauce and rice vinegar in a small bowl. Add the scallions, toss and set aside.
• Lightly oil the grill and rub the grates with one of the onion rounds. Place the onions on the grill and grill until slightly charred and softened, 3 to 4 minutes per side. Move the onions off to the side to keep warm. Grill the rib-eye slices until browned and cooked to the desired doneness, about 2 minutes per side.
• To eat, dip a piece or two of the rib-eye into the seasoned sesame oil and then place in a lettuce leaf along with some grilled onions. Top with some marinated scallions and consume like a taco.

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.

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

KOREAN BEEF MARINADE

Steps:

• Combine all ingredients and mix until sugar is completely dissolved.
• Use this marinade for two to eight hours depending on the thickness of the meat.