Korean Bul Go Gi Recipes

AUTHENTIC KOREAN BULGOGI

Steps:

• Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

KOREAN BEEF BULGOGI

Steps:

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Serve immediately, garnished with green onions and sesame seeds, if desired.

KOREAN BUL-GO-GI

Steps:

• 1Freeze the meat just slightly to make slicing easier. Slice into bacon thin slices.
• Place the meat slices in a large mixing bowl and sprinkle with splenda and mix with hands.
• Let this sit for about 20 minutes.
• Mix onion & Asian Pear in blender until liquid, pour into small bowl.
• Mix soy sauce, splenda, black pepper, sesame oil, cooking wine, vinegar and garlic.
• Cut green onion into 2 to 3 inch pieces and put in meat mixture.
• Combine all three mixtures and mix with hands.
• Refrigerate at least two hours.
• Grill the meat in the broiler until it's slightly charred.

BEST BULGOKI - KOREAN BARBEQUE BEEF

Steps:

• Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
• Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.

SIMPLE BUL GO GI

Steps:

• Combine all ingredients, except sesame seeds, and let marinate minimum 30 minutes.
• Quickly cook steak over high heat, using oil (peanut, safflower, etc.).
• Sprinkle sesame seeds over dish.
• Serve with rice.

KOREAN RESTAURANT STYLE BEEF BUL GO GI

Steps:

• 1. Slice all your meat thin, or have the butcher do it for you. Tell him you want it as thin as he can make it. It should get holes in it when slicing, but lunch meat thickness or a little thicker is easy to handle. You can use any type of Meat you want for this Marinade. Set Aside
• 2. Puree the Pear, garlic and ginger, and put in a large bowl and add the rest of the ingredients except the green onion. Mix until most of the sugar is dissolved.
• 3. Add the green onion & Sesame Salt, mix the marinade and taste. It should taste absolutely deliciously sweet with a taste of sesame oil, and soy sauce and all the other ingredients burst with flavor. In other words you should taste all of the ingredients at once and the soy sauce should not overpower the taste of the other ingredients. Adjust increments to reach that goal. As you can see in the photo you don't get much but it goes along way.
• 4. With your hands gently mix the marinade into the meat.
• 5. Cook on a Hot Hibachi Grill using chopsticks to turn meat over quickly. It will cook instantly and be done within 1 min. Or use a cast iron skillet that is hot and use 1 tbsp. of Peanut Oil to fry the meat in.
• 6. I have adjusted this recipe and is what I remember from that Cook Book. I know longer have that book, but I know what it is supposed to taste like. You can adjust the marinade to your liking.
• 7. Serve with Hinonde Rice, Sheets of Seaweed, Firm or Extra Firm Tofu(do not use silken tofu), Taekwan Radish, or Kimchi, and Wasabi. And always use chopsticks when eating Food from the Orient. It is designed that way.
• 8. Delicious Chef Tip: If you are frying this Make an extra Marinade Ratio, then use a big cast iron skillet that is heated on high heat and pour all the meat in with the marinade and let it cook 1/2 way through about 30 sec to 45 sec., then add square chunks of the Firm or Extra Firm Tofu (have it cut up and ready)and cook another 1 min. Let the Tofu soak up some the juice don't let your juice dry out or cook long. This all takes only about 2 min in all to do. You want the meat tender not over cooked. This is what my Japanese/Korean Mama would do, Using Chopsticks, Sooo Good! Omit the Peanut oil when frying it this way.
• 9. The peanut oil is used when frying a few pieces at a time to give it a more grilled like experience when you don't have a Hibachi.