Bulgogi Korean Marinated Beef Recipes

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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

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

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

KOREAN MARINATED BEEF (BULGOGI)



Korean Marinated Beef (Bulgogi) image

This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.

Provided by Lillian Chou

Categories     Beef     Ginger     Sauté     Stir-Fry     Quick & Easy     Spring     Soy Sauce     Gourmet     Dinner

Yield 4 main-course servings

Number Of Ingredients 10

1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons Asian sesame oil
1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 tablespoons sesame seeds, toasted
1 lb flank steak, cut across the grain into very thin slices (no more than 1/8 inch thick)
1 tablespoon vegetable oil
Accompaniments: butter lettuce or other soft-leaf lettuce; thinly sliced garlic; packaged kimchi*; steamed white rice

Steps:

  • Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes.
  • Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds, then serve with accompaniments.
  • *Available at Asian markets and many supermarkets.

BEEF BULGOGI(KOREAN MARINATED BEEF)



Beef Bulgogi(Korean Marinated Beef) image

Make and share this Beef Bulgogi(Korean Marinated Beef) recipe from Food.com.

Provided by vcroker

Categories     Korean

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 lb flank steak, thinly sliced
4 tablespoons soy sauce (I used kikkoman)
2 1/2 tablespoons brown sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 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 3 hours.
  • Preheat on outdoor grill for high heat and lightly oil the grate.
  • Quickly grill beef on hot grill untill slightly charred and cooked through,1 to 2 minutes per side.

Nutrition Facts : Calories 325.5, Fat 18.5, SaturatedFat 5.2, Cholesterol 77.1, Sodium 1071.4, Carbohydrate 12.5, Fiber 1, Sugar 8.9, Protein 27.2

BULGOGI (KOREAN MARINATED BEEF)



Bulgogi (Korean Marinated Beef) image

Make and share this Bulgogi (Korean Marinated Beef) recipe from Food.com.

Provided by kzbhansen

Categories     Meat

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb sliced beef rib eye (korean stores sell the right cut)
1/2 cup soy sauce
1/3 cup sesame oil
2 tablespoons sugar
3 sliced garlic cloves
black pepper
toasted sesame seeds
sliced spring onion
lettuce leaf, large pieces to roll meat and rice in
cooked rice

Steps:

  • Mix soy sauce, sesame oil, sugar and garlic together. Taste and adjust for seasonings. Add black pepper, sesame seeds and sliced green onions.
  • Marinate beef at least one hour.
  • Grill a few miniutes on each side. It should be cooked through thoroughly but not dry.
  • Serve with rice, sam (large lettuce leaves) and kochujang (hot bean paste).
  • In each lettue leaf, put a little bit of rice, some bulgogi and some hot bean paste. Roll like a little taco.

Nutrition Facts : Calories 520.5, Fat 43.2, SaturatedFat 12.8, Cholesterol 77.1, Sodium 2074.8, Carbohydrate 9.1, Fiber 0.3, Sugar 6.9, Protein 23.8

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 GRILLED BEEF)



Bulgogi (Korean Grilled Beef) image

Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it's no wonder it is one of the country's most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine. The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!

Provided by Julia Moskin

Categories     dinner, lunch, barbecues, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
4 large garlic cloves
1 cup peeled, chopped ripe Asian or Bosc pear
3/4 cup finely chopped onion
1 teaspoon finely chopped ginger
1 scallion, chopped
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon light brown sugar or honey
1/2 teaspoon black pepper
1/2 teaspoon sesame seeds, toasted
Whole, fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves (optional)
Any or all of the following: hot cooked short-grain rice; long green hot peppers, sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks, 1 to 2 inches long
Korean Barbecue Sauce (Ssamjang, see recipe)

Steps:

  • Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
  • Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
  • In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
  • In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
  • When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
  • If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
  • To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

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2022-06-11 To a large bowl, add the sliced beef, sliced onions, green onions, and the marinade. I like to used a gloved hand to massage to combine everything. Set aside to marinate for a minimum of 30 minutes. In a large cast iron skillet over medium-high heat, add just enough meat, onions, and scallions to cover the pan.
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