MOOSE BULGOGI
best cooked on a very hot flame and served over rice. Portobello mushroom can be substituted for the oyster and shitake mushrooms
Provided by Ann DeLong @annypanny
Categories Wild Game
Number Of Ingredients 11
Steps:
- Slice the moose meat into slivers about 1 inch long and put the sugar in with it and stir and let sit for 20 minutes.
- Add soy sauce, sesame oil, pepper, sesame seeds and chopped garlic to moose and stir
- Prepare green onions by slicing thinly, oyster mushrooms can be rough sliced and the shitake mushroom must have their stems removed and sliced to medium thickness.
- Take a wok or large skillet with 1 to 2 Tablespoons veg oil. Preheat wok and oil until oil is very hot. Put moose mixture in first, then put onions and mushrooms on top of that. Depending on how hot your flame is, stir after a few minutes and cook until meat is cooked thru.
BEEF BULGOGI
Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.
Provided by Tenny Sharp
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g
BULGOGI
Bulgogi is one of the classic Korean BBQ dishes. But it's also very useful for adding Korean beef to other dishes like bibimbap, or making mashup dishes like Korean-inspired tacos or quesadillas. The secret to hand slicing the meat into paper-thin slices is to freeze it until semi-firm, about 3 hours. It will still be semi-pliable but very firm and easier to slice. You can also buy the beef pre-sliced at any Korean market. This marinade can be used with other cuts of beef, including rib-eye, New York strip or filet mignon.
Provided by Jet Tila
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the semi-frozen beef into 1/8-inch-thick slices.
- Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
- Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
- Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
- Garnish with sesame seeds.
BULGOGI
Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours
Provided by Judy Joo
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 694 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 51 grams protein, Sodium 4.4 milligram of sodium
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