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
EASY SHEET PAN BEEF BULGOGI
A super hot oven delivers a delicious way to cook up a weeknight meal. For best results, you'll want some meat with marbling. Serve over rice.
Provided by FrackFamily5 CA->CT
Categories World Cuisine Recipes Asian Korean
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight.
- Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
- Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan.
- Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 12.9 g, Cholesterol 77.3 mg, Fat 20.8 g, Fiber 2.4 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 911.7 mg, Sugar 4.6 g
EASY BEEF BULGOGI
Steps:
- Make the marinade: In a medium bowl, add the soy sauce, grated pear, mirin, sugar, garlic, sesame oil, and black pepper. Stir until the sugar dissolves.
- Marinate the beef: Add the beef and toss until it is evenly coated with the marinade. Cover it with plastic wrap and refrigerate for at least 30 minutes or overnight. At this point, you can put the marinated beef in a zip top bag and freeze it for later.
- Cook the bulgogi: Heat the canola oil in a large cast iron grill pan over medium-high heat. Make sure the pan is hot before you add the bulgogi. Add the bulgogi in a single layer. You may need to cook it in batches. The meat should not overlap so that it chars nicely without steaming and releasing liquid. Cook until lightly charred and cooked through, 2 to 3 minutes on each side.
- Serve: Transfer the bulgogi onto a serving platter or serve it straight from the pan. Sprinkle the green onions and sesame seeds on top. Serve it while hot with cooked rice on the side. Leftovers can be tightly covered and refrigerated for up to 5 days. Did you love the recipe? Leave us some stars below!
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
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