KOREAN BBQ BEEF (PUL-KOGI)
This easy to prepare Korean dish is sure to please. It can also be cooked on the grill, in a skillet, or under the broiler. Serve with white rice.
Provided by Tanya
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 13.8 g, Cholesterol 60.3 mg, Fat 14.9 g, Fiber 1.5 g, Protein 20.6 g, SaturatedFat 4.8 g, Sodium 946.9 mg, Sugar 8.8 g
EASY BULGOGI (KOREAN BBQ BEEF)
Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.
Provided by KDC860
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 10.2 g, Fiber 0.5 g, Protein 21.4 g, SaturatedFat 2.9 g, Sodium 844.2 mg, Sugar 8.1 g
BULGOGI BEEF (KOREAN-STYLE BARBECUE)
In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h20m
Yield 2
Number Of Ingredients 13
Steps:
- Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
- Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
- Season meat with salt and a drizzle of vegetable oil. Toss.
- Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.
Nutrition Facts : Calories 997.5 calories, Carbohydrate 63.4 g, Cholesterol 116.6 mg, Fat 66.9 g, Fiber 3.9 g, Protein 34.5 g, SaturatedFat 24.4 g, Sodium 2394 mg, Sugar 10.2 g
BULGOGI (KOREAN BBQ)
This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.
Provided by WUCHONG KELLER
Categories World Cuisine Recipes Asian Korean
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
- Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Nutrition Facts : Calories 439 calories, Carbohydrate 24.3 g, Cholesterol 100.6 mg, Fat 17.5 g, Fiber 1.8 g, Protein 44.2 g, SaturatedFat 5.8 g, Sodium 3820.3 mg, Sugar 16.4 g
BUL KOGI (KOREAN BARBECUE)
Make and share this Bul Kogi (Korean Barbecue) recipe from Food.com.
Provided by KLHquilts
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place short ribs in a bowl.
- Add garlic, sesame seeds, green onions pepper, sesame oil, soy sauce, sugar, and oil, and toss to coat meat well.
- Cover and let stand at room temperature for two hours.
- Barbecue over coals or under broiler, turning and basting often with marinade until meat is tender.
Nutrition Facts : Calories 1488.9, Fat 122.5, SaturatedFat 49.6, Cholesterol 229.8, Sodium 5514.4, Carbohydrate 41.9, Fiber 2, Sugar 35.4, Protein 55.1
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 .
BULGOGI (KOREAN BARBECUED BEEF)
Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!!
Provided by Paula Stotts
Categories World Cuisine Recipes Asian Korean
Time 3h20m
Yield 4
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
- Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
- Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 6.2 g, Cholesterol 60.5 mg, Fat 15 g, Fiber 1.3 g, Protein 20.3 g, SaturatedFat 4.8 g, Sodium 1054.6 mg, Sugar 2.8 g
BULGOGI - KOREAN BEEF BBQ
An iconic and popular Korean BBQ beef dish. Note - be sure to add 30 minutes marinade time to the prep and cooking time. As an option, you can add sliced onions, mushrooms, bell pepper and/or carrots. The traditional method is to use a charcoal grill, using a fine mesh grate or basket to keep the meat from falling through, but you can also pan fry or use a broiler.
Provided by PanNan
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 263.1, Fat 9.2, SaturatedFat 2.4, Cholesterol 68, Sodium 821.3, Carbohydrate 15.5, Fiber 0.9, Sugar 11.8, Protein 27.3
BULGOGI: KOREAN BBQ
A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.
Provided by skat5762
Categories One Dish Meal
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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BULGOGI (KOREAN BBQ BEEF) RECIPE | KOREAN BAPSANG
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4.4/5 (173)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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