Mrs Pais Beef Bulgogi Recipes

BEEF BULGOGI

Steps:

• In a large mixing bowl, whisk together soy sauce, sesame oil, garlic, black pepper, honey, and ginger.
• Stir in onion, carrots, mushroom and beef. Mix so that marinade is distributed evenly and coating meat well.
• Cover with plastic wrap (or lid if your bowl has a lid) and refrigerate for at least 30 minutes. For best results, refrigerate overnight.
• Drain marinade and in a wok, cook/stir-fry beef and vegetable mixture on high heat until beef is cooked and tender.
• Garnish with sesame seeds and sliced green onions. Serve on top of steamed rice.

MRS. PAI'S BEEF BULGOGI

Steps:

• Toss steak with whiskey. Cover tightly, and refrigerate 8 hours. Transfer steak to a large bowl. Whisk together soup base and sugar until sugar dissolves, and pour over steak. Add garlic, scallions, sesame seeds, and sesame oil, and toss to combine thoroughly. Cover tightly, and refrigerate at least 4 hours and up to 8 hours.
• Let steak sit at room temperature 1 hour, and season with salt. Meanwhile, heat grill to medium-high. Grill steak 1 to 2 minutes per side for medium-rare. Serve with radicchio and lettuce leaves and herbs.

EASY BEEF BULGOGI

Steps:

• Make the marinade: In a medium bowl, add the soy sauce, grated pear, mirin, sugar, garlic, sesame oil, and black pepper. Stir until the sugar dissolves.
• Marinate the beef: Add the beef and toss until it is evenly coated with the marinade. Cover it with plastic wrap and refrigerate for at least 30 minutes or overnight. At this point, you can put the marinated beef in a zip top bag and freeze it for later.
• Cook the bulgogi: Heat the canola oil in a large cast iron grill pan over medium-high heat. Make sure the pan is hot before you add the bulgogi. Add the bulgogi in a single layer. You may need to cook it in batches. The meat should not overlap so that it chars nicely without steaming and releasing liquid. Cook until lightly charred and cooked through, 2 to 3 minutes on each side.
• Serve: Transfer the bulgogi onto a serving platter or serve it straight from the pan. Sprinkle the green onions and sesame seeds on top. Serve it while hot with cooked rice on the side. Leftovers can be tightly covered and refrigerated for up to 5 days. Did you love the recipe? Leave us some stars below!

BULGOGI (KOREAN BARBECUED BEEF)

Steps:

• In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
• Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
• Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

MY AUNTIE'S REAL BULGOGI

Steps:

• Place Asian pear, kiwi, and soy sauce in a blender; puree until smooth. Transfer puree to a large resealable plastic bag. Add beef slices; shake to coat thoroughly.
• Pour beef mixture into a large bowl; add brown sugar, peeled ginger root, ginger slices, garlic, chili oil, sesame oil, honey, red pepper flakes, salt, and black pepper. Cover with plastic wrap and let marinate in the refrigerator, at least 3 hours.
• Preheat an outdoor grill for high heat and cover grate with aluminum foil.
• Remove beef from the bowl, discarding marinade, and cook, covered, on the preheated grill until browned, about 10 minutes. Turn beef slices and cook until second side is browned, about 5 minutes more.

BEEF BULGOGI

Steps:

• In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.
• In large skillet over moderately high heat, heat oil. Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.
• Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoon hot bean paste. Serve immediately.