Beef Bulgogi With Dipping Sauce Recipes

BULGOGI DIPPING SAUCE RECIPE - (3.9/5)

Bulgogi Dipping Sauce Recipe - (3.9/5) image

Provided by UncleDick

Number Of Ingredients 9

Ingredients

1 garlic clove, crushed
1 teaspoon fresh ginger, grated
1 tablespoon scallion, finely minced
1/2 tablespoon Korean chili paste (gochu jang)
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 tablespoon rice wine
1/4 cup soy sauce

Steps:

Sprinkle the garlic with a little salt, and mince to a paste. Place the garlic paste in a mixing bowl, add all the remaining ingredients, and blend well. Serve immediately or keep in the refrigerator for a few days. .

BEEF BULGOGI

Beef Bulgogi image

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

Ingredients

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 ½ tablespoons white sugar
¼ cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
½ teaspoon ground black pepper

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 BEEF BULGOGI

Korean Beef Bulgogi image

I got the recipe from a Korean friend of mine, she said it was a family favorite and after making it, it became my favorite, too. Don't skip the dipping sauce, it makes the dish!

Provided by Katherine Joy

Categories Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup korean soy sauce
3 tablespoons sugar
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
3 medium garlic cloves (crushed)
3 green onions (chopped, including greens)
2 lbs sirloin
6 tablespoons korean soy sauce
2 tablespoons rice vinegar
1 teaspoon fresh ginger (grated)
2 teaspoons crushed toasted sesame seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon sweet paprika
1 pinch sugar

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.

Nutrition Facts : Calories 429, Fat 15.6, SaturatedFat 4.3, Cholesterol 136.1, Sodium 2643.6, Carbohydrate 14.7, Fiber 1.3, Sugar 10.5, Protein 55.8

BULGOGI MADE WITH KIWI-ONION SAUCE

Bulgogi Made With Kiwi-Onion Sauce image

Korean marinated beef served in a lettuce leaf. This is a stir-fry version, though bulgogi can also be grilled. Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Good served with your favorite Asian dipping sauce (I favor taylortwo's "My Korean Dipping Sauce"--Recipe #50692, made with lower-sodium soy sauce and with the garlic doubled). Marinating time of at least 2 hours not included in prep time.

Provided by echo echo

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 -1 1/2 lb steak, sliced in very, very thin strips
1 tablespoon sugar
2 garlic cloves, minced
4 scallions, cut in 2-inch lengths (white & green parts)
2 -3 cups cooked sticky rice
4 leaves red leaf lettuce (large) or 4 curly leaf lettuce (large)
1 cup chopped onion
1 kiwi fruit, peeled and sliced
1/4 cup korean soy sauce
2 tablespoons rice wine
1 tablespoon cider vinegar
2 tablespoons sugar
1/4 teaspoon black pepper
3 tablespoons sesame oil

Steps:

Toss beef slices with 1 Tbs sugar; let sit about 20 minutes.
Meanwhile prepare sauce: Process onion and kiwi in blender or food processor. Add soy sauce through pepper and process briefly. Add sesame oil in a gradual stream while continuing to process. Taste and adjust seasonings: add a little more soy sauce if more saltiness is desired or more sugar for added sweetness.
Toss beef with garlic, scallions and marinade, mixing thoroughly to distribute marinade evenly.
Marinate, covered, in the refrigerator at least 2 hours or up to overnight.
Stir-fry in skillet or wok over high heat about 2 minutes until the beef is cooked through.
Place 1/4 of the bulgogi and 1/4 of the rice in each lettuce leaf and roll up.
If desired, serve with dipping sauce.

Nutrition Facts : Calories 812.3, Fat 32.6, SaturatedFat 10.1, Cholesterol 77.1, Sodium 1081.1, Carbohydrate 95.3, Fiber 4.5, Sugar 13.6, Protein 30

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