BEST BULGOKI - KOREAN BARBEQUE BEEF
This is the best bulgoki recipe I've come up with--adapted from a few different ones. It is very forgiving and you can adjust sweetness and spiciness as you prefer. Serve over rice.
Provided by mollymayo
Categories World Cuisine Recipes Asian Korean
Time 8h24m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
- Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 14.3 g, Cholesterol 48.9 mg, Fat 16.8 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 4 g, Sodium 1942.1 mg, Sugar 8.9 g
AUTHENTIC KOREAN BULGOGI
This is the Korean Bul-Go-Gi recipe I've learned from my mother who lives in Korea. I've made this dish many times and got raves every time. Yummy!
Provided by Minyoung
Categories World Cuisine Recipes Asian Korean
Time 3h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 19.2 g, Cholesterol 73.6 mg, Fat 18.1 g, Fiber 1.8 g, Protein 33.3 g, SaturatedFat 5.1 g, Sodium 1018.3 mg, Sugar 14.5 g
BULGOGI (KOREAN BBQ BEEF)
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
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
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
KOREAN BULGOGI TACO RECIPE
Provided by Food Network
Categories main-dish
Time 3h35m
Yield 12 to 15 tacos
Number Of Ingredients 19
Steps:
- Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
- In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
- Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
- For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
- For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
- For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
- Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
- On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.
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 .
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