Easy Beef Bulgogi 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

EASY GROUND BEEF BULGOGI



Easy Ground Beef Bulgogi image

This Easy Beef Bulgogi recipe is made with ground beef that is simmered in a bulgogi sauce and served topped with scallion, sesame seeds, and a soft boiled egg. Ready in 25 minutes!

Provided by Amanda Rettke--iamhomesteader.com

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 11

1/2 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar, (plus 2 teaspoons)
2 teaspoons sesame oil
1 teaspoon fresh ginger, (minced)
1 teaspoon fresh garlic, (minced)
1 pound ground beef
1/2 small yellow onion, (diced)
1 tablespoon scallion, (diced)
1 teaspoon sesame seeds
4 large soft boiled eggs

Steps:

  • In a medium bowl combine soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and garlic. Mix well to combine and set aside.
  • In a skillet over medium heat, add ground beef and onion and cook until browned (about 5 minutes). The meat will still be a little pink.
  • Add the Bulgogi sauce and mix well. Simmer for 6-10 more minutes, and remove from heat.
  • Evenly distribute the mixture between 4 bowls. Top with scallion, sesame seeds, and a soft boiled egg.

Nutrition Facts : Calories 340 kcal, ServingSize 1 serving

EASY SHEET PAN BEEF BULGOGI



Easy Sheet Pan Beef Bulgogi image

A super hot oven delivers a delicious way to cook up a weeknight meal. For best results, you'll want some meat with marbling. Serve over rice.

Provided by FrackFamily5 CA->CT

Categories     World Cuisine Recipes     Asian     Korean

Time 1h25m

Yield 6

Number Of Ingredients 15

1 ½ pounds flat iron steak
¼ cup soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon minced ginger
1 tablespoon sesame oil
1 tablespoon chile paste
2 teaspoons sesame seeds
2 cloves garlic, minced
1 serving cooking spray
1 onion, sliced
1 (8 ounce) package sugar snap peas
2 tablespoons olive oil, or as needed
1 pinch salt and ground black pepper to taste
1 bunch green onions, thinly sliced on the diagonal

Steps:

  • Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight.
  • Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
  • Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan.
  • Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 12.9 g, Cholesterol 77.3 mg, Fat 20.8 g, Fiber 2.4 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 911.7 mg, Sugar 4.6 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

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