Korean Bulgogi Sauce Food

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 YANGNYUM KANJANG (BULGOGI SAUCE)

Steps:

• Crush tha garlic with the salt & sugar.
• Mix all the ingredients together, stir well.

KOREAN BEEF BULGOGI

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.

BULGOGI - KOREAN BBQ

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.

KOREAN BULGOGI BOLOGNESE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.
• Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining 1/4 cup scallions and season with pepper.
• As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.
• Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

AUTHENTIC KOREAN BULGOGI

Steps:

• Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

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.