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 (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
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 RIB EYE) RECIPE BY TASTY
Can't get enough of BTS? Try one of J-Hope's favorite foods: Bulgogi (Korean BBQ Rib Eye). It's one of the most popular types of Korean barbecue meats and goes great with rice. You can't go wrong with bulgogi!
Provided by Jasmine Pak
Categories Lunch
Time 4h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
- In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
- Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
- Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
- Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
- Enjoy!
Nutrition Facts : Calories 1274 calories, Carbohydrate 32 grams, Fat 89 grams, Fiber 2 grams, Protein 88 grams, Sugar 23 grams
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
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.
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 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
BEEF BULGOGI KOREAN TACOS
Make a taco truck favorite at home! Load up a soft tortilla with Korean BBQ beef, cilantro-lettuce slaw and fiery Sriracha salsa. Pair with a Fizzy Lime SODArita.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.
- Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.
- Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.
- Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.
Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 35 mg, Fiber 1 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (taco only), Sodium 500 mg, Sugar 4 g, TransFat 1 g
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- 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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