Bulgogi Inspired Beef Quesadillas Recipes

BULGOGI BEEF (KOREAN-STYLE BARBECUE)

Bulgogi Beef (Korean-Style Barbecue) image

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

Ingredients

1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
4 cloves garlic, finely crushed
¼ cup grated yellow onion
1 tablespoon freshly grated gingerroot
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar, or to taste
⅓ cup freshly grated Asian pear
¼ cup soy sauce
1 tablespoon Korean red pepper flakes (gochugaru)
½ teaspoon kosher salt
1 tablespoon vegetable oil, plus more for brushing skillet
2 cups hot steamed rice, or as needed
2 sliced green onion tops for garnish

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

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

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Bulgogi (Korean BBQ Rib Eye) Recipe by Tasty image

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

Ingredients

3 lb marbled rib eye steak, thinly sliced
1 medium white onion, roughly chopped, plus 1, thinly sliced, divided
1 asian pear, peeled, cored, and chopped
10 cloves garlic
1 piece ginger, peeled
½ cup light brown sugar
½ cup soy sauce
⅓ cup sesame oil
2 teaspoons freshly ground black pepper
4 green onions, roughly chopped, plus 1, chopped, divided
vegetable oil, for cooking
2 teaspoons toasted sesame seeds
white rice, for serving (optional)

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

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