Beef Or Pork Bulgogi Recipes
PORK BULGOGI
This Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served over rice or wrapped in lettuce leaves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.
- Add pork tenderloin and onion wedges; marinate at least 10 minutes.
- In a 12-inch skillet, heat olive oil over medium heat. In 3 batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.
- Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.
Nutrition Facts : Calories 311 g, Fat 16 g, Fiber 1 g, Protein 25 g
BEEF OR PORK BULGOGI
Make and share this Beef or Pork Bulgogi recipe from Food.com.
Provided by figaro8895
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the beef or pork.
- Mix the marinade in a medium-size bowl.
- Add the meat and toss. Allow to marinate for 30 minutes.
- The meat can be cooked over medium-high heat in a frying pan or stove-top griddle.
- Heat the pan or griddle first; make it very hot.
- Add the oil; cook the meat for 1 or 2 minutes on each side, browning it nicely.
- Garnish with sesame seeds.
Nutrition Facts : Calories 406, Fat 32.1, SaturatedFat 11.3, Cholesterol 77.1, Sodium 569.6, Carbohydrate 6.6, Fiber 0.9, Sugar 3.8, Protein 21.4
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
PORK BELLY BULGOGI
One of the markets I visit had pork belly bulgogi in the meat case, and I bought it and then started looking for recipes. This one comes from Kiejo Sarsfield, a chef in the London area. The pork belly cooks up beautifully and it's was fun to eat wrapped in lettuce leaves. I find pork belly difficult to slice, so if you can find it sliced you are well advised to buy it!
Provided by duonyte
Categories Pork
Time 1h35m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Mix together all of the ingredients except the pork, in a medium sized bowl. I use less soy sauce and a bit more of the wine instead.
- Add the pork and mix thoroughly, coating all sides. I found this easiest to do with my hands,.
- The original recipe did not specify, but I let it marinate for an hour at room temperature. If you want to let it marinate longer, refrigerate it.
- Preheat oven to 350 deg F (180 deg C).
- Line a baking pan with aluminum foil. I also lightly greased the foil.
- Distribute the pork pieces on the baking pan (I found that half the recipe fit perfectly on my jelly roll pan).
- Bake for 25-30 minutes until the meat is cooked and has started to brown.
- Remove from the oven.
- Finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
- Note1: the recipe did not specify the amount of sugar and I added about a tsp of brown sugar to half the quantity of pork, as that is what I had at hand.
- Note2: I served with leaf lettuce, although I think Boston lettuce leaves work better. I also served with a little sambal oelek on the side, as well as some Korean rice.
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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.
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- 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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