Kona Ks Bulgogi With Enoki Mushrooms Korean Bbq Recipes

EASY WEEKNIGHT KOREAN BBQ BEEF BULGOGI

Steps:

• Mix the water, soy sauce, pear juice, sesame oil, sugar, garlic, ginger and black pepper in a large mixing bowl. Add in the thinly sliced beef, shiitake mushrooms, carrots, leek, onions and spring onions and stir through to coat evenly in the marinade.
• Pop the marinated bulgogi in the fridge for a minimum of 10 minutes (or even better, overnight).
• Heat the vegetable oil in a large frying pan, skillet or wok over high heat. Separate the bulgogi into two batches and stir fry each for a few minutes until beef is cooked through.
• Transfer the bulgogi into serving bowls and garnish with spring onion and sesame seeds. See notes for serving ideas.

BULGOGI (KOREAN BBQ)

Steps:

• In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
• Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

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.

KONA K'S BULGOGI WITH ENOKI MUSHROOMS (KOREAN BBQ)

Steps:

• Combine all ingredients except enoki mushrooms. Mix well and let marinate overnight in refrigerator (NOTE -- if you're short on time, you can skip this overnight step, but I would recommend marinating for at least 30 minutes).
• Grill beef over medium-high heat. You might want to add some vegetable oil to the pan to prevent beef from sticking.
• When beef is almost cooked, add the enoki mushrooms. You only want to cook the mushrooms for about 2 minutes.
• Serve with white rice.

BULGOGI: KOREAN BBQ

Steps:

• Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
• Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
• Preheat a large, heavy skillet over moderate heat for 2 minutes.
• Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
• Or, grill beef in very hot gas or electric broiler.
• Serve immediately with white sticky rice and an assortment of side dishes.

BULGOGI - KOREAN BBQ

Steps:

• For the marinade, mix the soy sauce, sugar, sesame seeds and black pepper in a small bowl. Finely mince the garlic and scallion whites and add to the marinade.
• Slice the steak against the grain and put the slices in a large baking dish. Coat with the marinade and allow to sit, covered, in the refrigerator for at least 1 hour and up to 8 hours.
• For the chili sauce, mix together the gochujang and sweet miso and set aside.
• To cook the meat, heat 2 tablespoons (30ml) oil in a large nonstick skillet on high. Add half the marinated meat, leaving any excess marinade behind, and cook until browned, 2 to 3 minutes a side. Remove to a plate and repeat. Serve with the lettuce leaves for wrapping along with the rice and chili paste sauce.