BULGOGI (KOREAN GRILLED BEEF)
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
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.
GRILLED KOREAN BULGOGI BEEF
I say "bulgogi", you say "pul-kogi". Truthfully, I'm not really sure how you're supposed to say it but, no matter how you say it, it's tasty. Apparently 'Bulgogi' translates as 'fire-meat' in Korean. The flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had it - lots of salt, garlic and soy combine for mega-umami! I did NOT include the overnight marinating. Enjoy!
Provided by Nif_H
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
- Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
- Serve over noodles or rice or over greens for a delicious, Asian-style salad.
BULGOGI BURGERS
This is an easy, no-fuss way to enjoy the taste of bulgogi without having to marinate for hours or heat the grill. Served with steamed white rice and cabbage kimchee, it makes a tasty Korean-inspired meal, fast.
Provided by M. Marie
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Cook and stir sesame seeds in a small dry skillet over medium-low heat until they are fragrant and toasted, about 2 minutes. Transfer immediately into a small bowl and let cool.
- Mix ground beef, green onions, roasted garlic, mirin wine, soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. Divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick.
- Pan-fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees F (65 degrees F).
Nutrition Facts : Calories 274.8 calories, Carbohydrate 7.1 g, Cholesterol 74.3 mg, Fat 16.2 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.7 g
KOREAN BULGOGI TACO RECIPE
Provided by Food Network
Categories main-dish
Time 3h35m
Yield 12 to 15 tacos
Number Of Ingredients 19
Steps:
- Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
- In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
- Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
- For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
- For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
- For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
- Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
- On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.
KOREAN BULGOGI BURGERS
Make and share this Korean Bulgogi Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, gently mix the beef, ½ cup of the onion, 1 teaspoon sugar, 1 tablespoon soy sauce, the pepper, 1 teaspoon sesame oil, 1 tablespoon sherry, and half of the garlic.
- Form mixture into 4 patties, each ¾ inch thick.
- In a small bowl, mix the remaining onion, 1 tablespoon sugar, 2 tablespoon soy sauce, ½ teaspoon sesame oil, 2 teaspoons sherry, and garlic; set aside for topping.
- Lightly oil the grill or a skillet over med-high heat.
- Cook the burgers to the desired degree of doneness, 3-5 minutes per side for medium rare.
- Serve burgers on toasted and buttered hamburger buns; top with the onion-soy sauce mixture and slivered scallions.
Nutrition Facts : Calories 446.9, Fat 20.7, SaturatedFat 7.5, Cholesterol 76, Sodium 1023, Carbohydrate 30.8, Fiber 1.5, Sugar 8.7, Protein 27.6
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