Bulgogi Korean Bbq Beef Recipes

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BULGOGI (KOREAN BBQ)



Bulgogi (Korean BBQ) image

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

1 cup soy sauce
½ cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips

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 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

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

BULGOGI (KOREAN BBQ BEEF)



Bulgogi (Korean BBQ Beef) image

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

800 g rib eye ((1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness)
1 onion ((130 g / 4.6 ounces), optional, peeled & thinly sliced)
2 stalks green onion ((55 g / 2 ounces), optional, thinly sliced)
1/2 carrot ((55 g / 2 ounces), optional, peeled & thinly sliced)
1 Tbsp toasted sesame oil
1 Tbsp toasted sesame seeds
1 Tbsp cooking oil ((I used rice bran oil))
6 Tbsp soy sauce ((I use regular Kikkoman soy sauce))
3 Tbsp brown sugar
2 Tbsp rice wine ((mirin))
1 red apple (or asian pear (155 g / 5.5 ounces))
1/2 onion ((80 g / 2.8 ounces))
1 Tbsp minced garlic
1 tsp minced ginger
1/8 tsp ground black pepper

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

EASY BULGOGI (KOREAN BBQ BEEF)



Easy Bulgogi (Korean BBQ Beef) image

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

¼ yellow onion, thinly sliced
2 green onions, chopped, dark green parts separated from white and light green parts
⅓ cup soy sauce
3 tablespoons white sugar
2 tablespoons toasted sesame seeds
3 cloves garlic, minced
1 tablespoon sesame oil
¼ teaspoon Korean red pepper flakes
¼ teaspoon minced fresh ginger
⅛ teaspoon ground black pepper
1 ½ pounds beef sirloin steak, cut very thin using kitchen shears
1 teaspoon honey, or to taste

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 BARBECUED BEEF)



Bulgogi (Korean Barbecued Beef) image

Provided by Food Network

Time 1h35m

Yield 6 servings.

Number Of Ingredients 16

2 pounds sirloin or flank steak
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons Asian (dark) sesame oil
2 tablespoons rice wine or sherry
4 cloves garlic, finely chopped
4 scallions, minced
1-inch piece of fresh ginger, peeled, crushed and finely chopped
1 tablespoon sesame seeds, toasted
Freshly ground black pepper
1 head red leaf lettuce, separated into leaves, washed and dried
Sliced green chilies
Whole peeled and sliced garlic cloves
Bean paste
Pepper paste
White rice

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)



Bulgogi (Korean Barbecued Beef) image

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

3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon monosodium glutamate (MSG)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
½ yellow onion, chopped

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



Bulgogi - Korean Beef BBQ image

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

1 lb sirloin, thinly sliced
3 tablespoons soy sauce
2 tablespoons light brown sugar (white sugar ok)
1 tablespoon honey (2 t sugar is also ok )
2 tablespoons rice wine (mirin or red wine works too)
1 tablespoon sesame oil
2 tablespoons garlic, minced
1 teaspoon ground black pepper
2 teaspoons toasted sesame seeds
1 tablespoon green onion, chopped
2 tablespoons pears, puree (Asian pear if available, or 1 Tbs grated kiwi or 3 Tbs onion puree work as well)

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 BARBEQUE BEEF)



Bulgogi (Korean Barbeque Beef) image

Mmmmmh, I enjoyed my mum's cooking for many, many years. Having moved away from home, I needed to learn how to cook Korean dishes asap. I experimented a little bit, knowing what the basic ingredients for Bulgogi were and voila! This is a delicious, melt-in-your-mouth beef dish, perfect with steamed rice!

Provided by TableTennis

Categories     World Cuisine Recipes     Asian     Korean

Time 11h30m

Yield 2

Number Of Ingredients 12

1 pound beef sirloin
3 tablespoons soy sauce
2 tablespoons Korean cooking wine
1 tablespoon white sugar
1 tablespoon crushed ginger
2 cloves garlic, crushed
1 ½ teaspoons brown sugar
1 teaspoon kiwi pulp
½ onion, chopped
4 spring onions, trimmed and chopped
1 teaspoon sesame oil
1 tablespoon vegetable oil, or as needed

Steps:

  • Wrap beef in plastic wrap and freeze until firm, about 1 hour.
  • Cut frozen beef at an angle into very thin slices.
  • Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours.
  • Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight.
  • Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 20.8 g, Cholesterol 120.6 mg, Fat 28.3 g, Fiber 2.1 g, Protein 40.7 g, SaturatedFat 9 g, Sodium 1541.3 mg, Sugar 13.4 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

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

BULGOGI



Bulgogi image

Bulgogi is one of the classic Korean BBQ dishes. But it's also very useful for adding Korean beef to other dishes like bibimbap, or making mashup dishes like Korean-inspired tacos or quesadillas. The secret to hand slicing the meat into paper-thin slices is to freeze it until semi-firm, about 3 hours. It will still be semi-pliable but very firm and easier to slice. You can also buy the beef pre-sliced at any Korean market. This marinade can be used with other cuts of beef, including rib-eye, New York strip or filet mignon.

Provided by Jet Tila

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds (675 grams) rib-eye beef, frozen until semi-firm
1/4 cup (60 milliliters) soy sauce
1 tablespoon (15 milliliters) sesame oil
1 tablespoon (15 milliliters) sesame seeds, toasted, plus more for garnish
3 garlic cloves, finely minced
3 tablespoons (45 grams) brown sugar
2 tablespoons gochujang
2 green onions, sliced (stems and all)
1/4 cup (45 milliliters) water
2 tablespoons vegetable or canola oil

Steps:

  • Slice the semi-frozen beef into 1/8-inch-thick slices.
  • Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
  • Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
  • Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
  • Garnish with sesame seeds.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY



Korean-style BBQ Beef Recipe by Tasty image

Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)

Provided by Alvin Zhou

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 ½ lb ribeye steak, or any other well-marbled, tender cut
1 onion, 1/2 roughly chopped and 1/2 thinly sliced
3 cloves garlic cloves
½ pear, peeled and roughly chopped
3 spring onions, 1 cut into pieces and 2 sliced into 1/4-inch rounds
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
1 tablespoon canola oil
1 teaspoon sesame seed, for serving
2 cups cooked rice, for serving
Banchan (Korean side dishes), for serving (optional)

Steps:

  • Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
  • In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
  • Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
  • Heat the canola oil in a large skillet over high heat. Pat the meat dry.
  • Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
  • Serve with rice and side dishes.
  • Enjoy!

Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams

BULGOGI: KOREAN BBQ



Bulgogi: Korean BBQ image

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

1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
4 teaspoons sugar
1/4 cup soy sauce
3 cloves garlic, crushed/chopped fine
3 scallions, cut into 1-inch pieces
1/4 teaspoon pepper
1 teaspoon korean sesame oil

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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From beefsteakveg.com


KOREAN BEEF BULGOGI - DAMN DELICIOUS
2019-04-21 Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
From damndelicious.net


EASY KOREAN BBQ BEEF (KOREAN BULGOGI) - OUR BEST BITES
2018-04-11 Set steak aside. In a bowl, combine remaining ingredients and whisk together. Add steak, coat to toss, and marinade for at least 4 hours (I prefer an overnight marinade if you have the time. The flavor is incredible!) When ready to cook, heat a wok, or extra large non-stick skillet to medium-high heat.
From ourbestbites.com


EASY BEEF BULGOGI - THE ROASTED ROOT
1 hour ago Cut the steak into thin strips and place them in a large zip lock bag. 2. Stir together the liquid aminos (or soy sauce), pure maple syrup, sesame oil, garlic, ginger, gochujang and black pepper in a small bowl or measuring cup until well-combined. 3. Pour this marinade into the zip lock bag with the beef.
From theroastedroot.net


BEEF BULGOGI (KOREAN BBQ BEEF) - BEYOND KIMCHEE
2010-11-25 How to make Beef Bulgogi. Step 1. Make Korean beef bulgogi sauce (marinade) Put diced pear, kiwi, onion and garlic in a blender and process until very smooth. Pour the onion/fruit puree into a large shallow pan – a 9×13-inch …
From beyondkimchee.com


BULGOGI (KOREAN BEEF BARBECUE) RECIPE | HEALTH.COM
Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness ...
From health.com


WHOLE30 BULGOGI (HEALTHY KOREAN BEEF BBQ) - OUR SALTY KITCHEN
2019-01-16 Remove from the freezer and slice thinly against the grain, 1⁄16 to 1⁄8 inch thick. Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar, sea salt and black pepper in a blender. Blend well until liquified and smooth. Combine the sliced beef and the marinade in a large bowl.
From oursaltykitchen.com


BULGOGI (KOREAN BBQ) : BULGOGI RECIPE - SEONKYOUNG LONGEST
2014-11-13 Add in beef and toss carefully with your hand. Marinate in a refrigerator at least 30 minutes to over night. You can cook bulgogi either on a skillet over a stove or on a grill. Cook about 6 minutes if you are cooking on a grill and about 8 to 10 minutes if you are cooking on a skillet over medium high heat.
From seonkyounglongest.com


BULGOGI KOREAN BEEF BBQ RECIPE BY MAANGCHI
2012-11-01 Directions. Mix all the marinade ingredients in a bowl. Add the sliced beef and mix well. You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef. Serve with ssamjang.
From maangchi.com


BEEF FOR KOREAN BBQ - THESUPERHEALTHYFOOD
2022-06-15 In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth. Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
From thesuperhealthyfood.com


BULGOGI (KOREAN BBQ BEEF) - DHRECIPES.COM
In a bowl or large zip lock bag add soy sauce, sugar, green onions, garlic, 2 tbsp sesame seeds, chili flakes, pear, sesame oil and black pepper and mix well.
From dhrecipes.com


BULGOGI (KOREAN BBQ BEEF) - DINNER TONIGHT
2015-07-20 Instructions. In a large re-sealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, and black pepper. 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. Preheat an outdoor grill or stove top on high heat.
From dinnertonight.tamu.edu


KOREAN BEEF BBQ (BULGOGI) RECIPE - PINOY RECIPE AT IBA PA
2018-11-01 In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil and pepper. Stir well. Pour marinade over beef. Let sit for 30 minutes. In separate skillet heat oil. Add ginger and garlic and cook until aroma is released. Add carrots and 1/4 cup water.
From pinoyrecipe.net


KOREAN BEEF BULGOGI - SPOON FORK BACON
2021-05-11 Place beef and thinly sliced onion into a mixing bowl and toss together. Pour marinade over beef and onion mixture. Mix together until all beef is well and evenly coated. Cover beef and refrigerate for at least 6 hours and up to 24 …
From spoonforkbacon.com


KOREAN BBQ BEEF (BULGOGI) - PIQUANT POST
Chill for at least 30 mins to overnight. Heat oil in a large skillet or wok on High. Using tongs, shake excess marinade from the meat before adding to the pan. Try to keep the beef in single layer in the pan. Work in batches if necessary. Sear the beef and onions until browned (~6-10 mins), stirring frequently.
From piquantpost.com


KOREAN BARBECUE BEEF BULGOGI | THE SAUCE ALL THINGS BARBECUE
2022-04-12 Combine all marinade ingredients in a blender. Blend until smooth. Place the thin sliced ribeye in a small Briner Bucket or other marinating container. Pour the marinade over the beef. Toss to coat. Marinate in the refrigerator 4-8 hours. Preheat your Le Griddle Stainless Steel Teppanyaki Griddle, high heat.
From atbbq.com


MOUNTAIN BULGOGI (KOREAN BBQ BEEF) RECIPE - AARON & CLAIRE
2021-08-25 Keep adding 1 tablespoon of sesame seeds, a few shakes of black pepper, 5 tablespoons of water, and give that a good mix. Assemble Mountain Bulgogi. Place 450 grams of mung bean sprouts onto your pan and make a little mountain. Cover it with beef all the way around. Put the chopped onions, mushrooms, and green onions all around the mountain.
From aaronandclaire.com


BULGOGI: KOREAN BBQ RECIPE | FINE DINING LOVERS
2021-12-16 Suggestion. Put the meat in the freezer for 15 minutes, this will allow you to cut it into thin slices. The meat, cut so thinly, absorbs the marinade better and evenly, and will require a very short cooking time. To marinate the meat evenly, we recommend that you put the marinade and slices in a freezer bag and tie it tightly.
From finedininglovers.com


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