EASY BULGOGI (KOREAN BBQ BEEF)
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
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
KOREAN-STYLE BBQ BEEF RECIPE BY TASTY
Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
- In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
- Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
- Heat the canola oil in a large skillet over high heat. Pat the meat dry.
- Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
- Serve with rice and side dishes.
- Enjoy!
Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams
BULGOGI (KOREAN BBQ BEEF)
How to make the most delicious bulgogi (Korean BBQ beef) from scratch. Don't forget to read my best cooking tips from above!
Provided by Sue | My Korean Kitchen
Categories Main
Time 4h20m
Number Of Ingredients 15
Steps:
- Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
- Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
- Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
- Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)
Nutrition Facts : Calories 436 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 122 mg, Sodium 1633 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
KOREAN BBQ BEEF
Quick and easy to prepare, Korean BBQ Beef is perfect for busy day dinner. And, no grill, wok or other special equipment needed!
Provided by (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Categories main dish
Time 2h30m
Number Of Ingredients 15
Steps:
- In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
- Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
- Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
- Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
- Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
- To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.
KOREAN BBQ BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan to high.
- Combine the sesame oil and salt in a small bowl and set aside.
- Thinly slice the scallion greens into 3-inch-long julienne. Stir together the soy sauce and rice vinegar in a small bowl. Add the scallions, toss and set aside.
- Lightly oil the grill and rub the grates with one of the onion rounds. Place the onions on the grill and grill until slightly charred and softened, 3 to 4 minutes per side. Move the onions off to the side to keep warm. Grill the rib-eye slices until browned and cooked to the desired doneness, about 2 minutes per side.
- To eat, dip a piece or two of the rib-eye into the seasoned sesame oil and then place in a lettuce leaf along with some grilled onions. Top with some marinated scallions and consume like a taco.
KOREAN BBQ BEEF SKEWERS
Provided by The Hearty Boys
Categories appetizer
Time 2h45m
Yield 90 pieces
Number Of Ingredients 10
Steps:
- Heat a grill pan over high heat for 2 minutes and place the beef slices onto the surface for 1 minute per side. Remove immediately and set aside
- Whisk the hoisin, ketchup, barbecue sauce, nam pla, soy sauce, ginger, vegetable oil, scallions and cilantro together in a large bowl. Add the grilled beef and refrigerate at least 1 hour to let the flavors blend.
- Remove from the refrigerator and thread one piece of beef onto a 6" bamboo skewer. Repeat with the remaining beef, set onto a decorative platter and garnish with chopped cilantro.
KOREAN BARBECUE BEEF
Make and share this Korean Barbecue Beef recipe from Food.com.
Provided by Texas Aggie Mom
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Hint: the beef will slice easier if it is slightly frozen. (I have used round steak and sirloin steak).
- Combine all the marinade ingredients and marinate beef for at least 1 hour.
- Pour about 1 tablespoon of oil into a skillet and pan fry until done.
Nutrition Facts : Calories 1326.4, Fat 134.3, SaturatedFat 52.1, Cholesterol 168.6, Sodium 1051.3, Carbohydrate 12.7, Fiber 1.1, Sugar 9.8, Protein 17.2
KOREAN BARBEQUED BEEF
I'm not sure if this is authentic, but it tastes like the bulgogi at the Korean restaurants I have eaten in. It's great for entertaining (easy to marinate in advance, and cook on the grill) and the sauce is fabulous!
Provided by HannahKate
Categories World Cuisine Recipes Asian Korean
Time 1h22m
Yield 8
Number Of Ingredients 10
Steps:
- Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
- Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
- Preheat a grill for medium-high heat and lightly oil grate.
- Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
- To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 7.4 g, Cholesterol 36.8 mg, Fat 5.9 g, Fiber 0.7 g, Protein 16.4 g, SaturatedFat 2.1 g, Sodium 941.5 mg, Sugar 4 g
KOREAN BARBECUED BEEF
This delicious Korean barbecued beef recipe comes courtesy of viewer Dinah Surh.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- If using unsliced beef, remove from the freezer and slice to 1/8-inch thickness. In a medium bowl, mix together the sesame seeds, oil, sugar, sukiyaki sauce, salt, black pepper, red pepper, scallion, and garlic. Add beef, and let marinate, covered, for 30 minutes or up to overnight, in the refrigerator.
- Preheat indoor barbecue grill to medium-high. Place marinated beef on grill, and cook until beef is brown and the edges begin to crisp, 3 to 4 minutes per side. (Alternatively, the meat may be broiled about 5 minutes per side.)
- Place 1 tablespoon rice and 1 slice of beef on each lettuce leaf. Add a drop of bean paste, if you desire. Wrap like a taco, and serve immediately.
KOREAN BEEF AND RICE
Our Korean Beef and Rice is the easiest meal you'll make ALL week. It's ready in less than 20 minutes, and it tastes just as good as takeout! Using ground beef instead of sirloin slices, it's not only budget friendly, but KID friendly, too.
Provided by Camille
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
- Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
- Serve over steamed rice and top with green onions.
KOREAN BARBECUED BEEF
Categories Beef Marinate Cocktail Party Apple Mango Winter Grill/Barbecue Lettuce Gourmet
Yield Makes 60 hors d'oeuvres
Number Of Ingredients 16
Steps:
- Make marinade:
- Stir together marinade ingredients and reserve one fourth of marinade for sauce.
- Marinate steak, then broil:
- Put steak and remaining three fourths of marinade in a glass dish, turning steak to coat, and marinate at room temperature, turning once, 30 minutes. While steak is marinating, cut apples and mango into 1- by 1/4-inch sticks. Toss together with juice and chili sauce and season with salt.
- Preheat broiler.
- Broil steak on rack of a broiler pan 2 to 3 inches from heat until slightly charred, 2 to 3 minutes on each side for medium meat. Let steak stand 5 minutes. Cut crosswise into 1/4-inch-thick slices, then halve slices crosswise. Toss beef in reserved marinade with salt and pepper to taste and divide among lettuce leaves. Top with fruit and sesame seeds.
KOREAN BARBECUE BEEF, MARINADE 1
Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!
Provided by Jenny Kwak
Categories Beef Marinate Kiwi Grill/Barbecue Soy Sauce
Yield Serves 3 to 4
Number Of Ingredients 14
Steps:
- 1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
- 2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
- 3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
- 4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.
KOREAN BBQ BEEF RECIPE
This Korean BBQ Beef is so simple to throw together and the flavor is out of this world, delicious. It only has a few simple ingredients and we get the most tender meat, every time.
Provided by Camille Beckstrand
Categories Main Course
Time 1h40m
Number Of Ingredients 7
Steps:
- Combine rice vinegar or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl.
- Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator.
- Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers.
- Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked.
- Serve immediately; serves 4-6.
Nutrition Facts : Calories 196 kcal, Carbohydrate 7 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 793 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
KOREAN BARBEQUE BEEF (BEA WRIGHT)
Make and share this Korean Barbeque Beef (Bea Wright) recipe from Food.com.
Provided by jdwright
Categories Steak
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and marinate 30 minutes.
- Drain.
- Broil meat until tender - turn meat & add marinade, heat thoroughly.
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