Korean Beef Bbq 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 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 (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 .

KOREAN BEEF BBQ (KALBI/GALBI)

Steps:

• Cut green onions into 2 inch pieces.
• Pulverize the pear.
• Mix all ingredients and add beef.
• Marinade for 24 hours.
• Grill.

KOREAN BBQ BEEF (PUL-KOGI)

Steps:

• In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

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

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.

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 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.

BULGOGI - KOREAN BEEF BBQ

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.

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.