Garden Of Good And Evil Bulgogi Recipes

EASY BULGOGI (KOREAN BBQ BEEF)

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.

BULGOGI

Steps:

• In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.
• When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
• In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.

BULGOGI

Steps:

• Cut steak into pieces about 1 inch wide, 3-4 inches long, and 1/4 inch thick.
• Toast sesame seeds over medium high heat about 5 minutes until they start to turn dark brown.
• Place sesame seeds in a medium bowl and mix thoroughly with salt.
• To sesame salt, add remaining ingredients and mix into uniform marinade.
• Add sliced beef and mix thoroughly with marinade.
• Cover and refrigerate at least 2 hours mixing periodically to ensure beef is covered in marinade.
• Broil beef in oven about 3-4 minutes on each side, or until done.
• Alternatively grill over charcoal a couple minutes on each side.
• Serve over rice with pieces of lettuce.
• Eat wrapped up in lettuce, or use some rice wrappers and place beef, rice, and lettuce in them and roll up.
• Serve with kimchee and a little gochujang (Korean chili paste).

DELICIOUS BULGOGI

Steps:

• Prepare marinade.
• Marinate thinly sliced beef in marinade for 2 hours.
• Grill meat on barbeque grill or broil in oven until meat is cooked medium well done.

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

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!