Bulgogi Korean Marinated Bbq Meat Recipes

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

Ingredients

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

Ingredients

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 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

Ingredients

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 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

Ingredients

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