BEEF BULGOGI
Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.
Provided by Tenny Sharp
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g
MRS. PAI'S BEEF BULGOGI
Guests can fill lettuce cups with steak and fresh herb sprigs or place steak and herbs in lettuce leaves and roll them. If you can't find Memmi Noodle Soup Base, use a combination of fish stock, soy sauce, sugar, and vinegar.
Provided by Martha Stewart
Categories Beef Recipes
Time 4h15m
Number Of Ingredients 13
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.
BULGOGI (KOREAN BARBECUED BEEF)
Provided by Food Network
Time 1h35m
Yield 6 servings.
Number Of Ingredients 16
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 BULGOGI STIR-FRY
Quicker than a takeaway and so much better for you, this low-calorie stir-fry is easy to make and ready in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 494 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium
BULGOGI
Bulgogi is one of the classic Korean BBQ dishes. But it's also very useful for adding Korean beef to other dishes like bibimbap, or making mashup dishes like Korean-inspired tacos or quesadillas. The secret to hand slicing the meat into paper-thin slices is to freeze it until semi-firm, about 3 hours. It will still be semi-pliable but very firm and easier to slice. You can also buy the beef pre-sliced at any Korean market. This marinade can be used with other cuts of beef, including rib-eye, New York strip or filet mignon.
Provided by Jet Tila
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the semi-frozen beef into 1/8-inch-thick slices.
- Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
- Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
- Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
- Garnish with sesame seeds.
BEEF BULGOGI
Got this from RecipeSource, but it does not have an author to thank and give credit. Don't know how authentic it is but it sure is great.
Provided by Marla in TX
Categories Steak
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 880.4, Fat 89.2, SaturatedFat 34.8, Cholesterol 112.4, Sodium 536, Carbohydrate 7.5, Fiber 1.4, Sugar 3.8, Protein 11.5
CRISPY RICE PATTIES WITH VEGETABLES & EGGS
Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It's also a great way to use leftover sticky rice. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat 3 times., In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm., In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm., In same pan, heat remaining canola oil over medium heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.
Nutrition Facts : Calories 320 calories, Fat 11g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 447mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
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BULGOGI (KOREAN BBQ BEEF) RECIPE | KOREAN BAPSANG
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4.4/5 (174)Category MainCuisine Asian, KoreanTotal Time 20 mins
- If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
- Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.
- Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.
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