My Aunties Real Bulgogi Recipes

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MY AUNTIE'S REAL BULGOGI



My Auntie's Real Bulgogi image

This is a recipe that I received from my Aunt. It is so good and so easy to make! Serve with hot, cooked rice.

Provided by simplelittlecheffie

Categories     World Cuisine Recipes     Asian     Korean

Time 3h40m

Yield 8

Number Of Ingredients 14

1 Asian pear, peeled and seeded
1 kiwi, peeled
3 tablespoons soy sauce
3 pounds beef top sirloin, thinly sliced
¾ cup brown sugar
3 (1 inch) pieces fresh ginger root, peeled
10 slices fresh ginger root
5 cloves garlic, minced
3 ½ tablespoons chili oil
2 tablespoons sesame oil
2 tablespoons honey
2 teaspoons red pepper flakes
⅛ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 414.2 calories, Carbohydrate 23 g, Cholesterol 90.7 mg, Fat 22.7 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 6.9 g, Sodium 443.6 mg, Sugar 19.7 g

BULGOGI



Bulgogi image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 11

2 pounds lean beef tenderloin
1/2 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup water
3 tablespoons finely chopped green onion
3 teaspoons crushed garlic
2 teaspoons finely minced ginger
1/2 teaspoon black pepper
1 tablespoon sugar
2 tablespoons white sesame seeds, toasted and ground
1 tablespoon sesame oil

Steps:

  • MARINADE: Cut meat across the grain into very thin slices and then narrow strips. Combine soy sauce, sesame oil, garlic, ginger, pepper or chili, sesame seeds and green onions. Marinate beef at least 3 hours, refrigerated. Remove beef from the marinade. Cook to desired doneness.

MRS. PAI'S BEEF BULGOGI



Mrs. Pai's Beef Bulgogi image

Guests can fill lettuce cups with steak and fresh herb sprigs or place steak and herbs in lettuce leaves and roll them. If you can't find Memmi Noodle Soup Base, use a combination of fish stock, soy sauce, sugar, and vinegar.

Provided by Martha Stewart

Categories     Beef Recipes

Time 4h15m

Number Of Ingredients 13

5 pounds hanger steak, trimmed and thinly sliced on the diagonal across the grain
2 tablespoons whiskey, such as Jack Daniel's
3/4 cup Memmi Noodle Soup Base
1/3 cup organic cane sugar
1/4 cup finely chopped garlic
1/2 cup finely sliced scallions (from 8 scallions)
1 tablespoon toasted sesame seeds
1/2 cup sesame oil
1 teaspoon fine sea salt
1 head Treviso radicchio, trimmed and separated into leaves
1 head green leaf lettuce, trimmed and separated into leaves
1 bunch fresh mint
1 bunch fresh Thai basil

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.

BULGOGI - KOREAN BBQ



Bulgogi - Korean BBQ image

Bulgogi can be thought of as the Korean national dish; I learned how to make it while studying in Seoul. The Asian marinated steak-paired with rice, lettuce and chili paste-is a simple, flavorful, and authentic Korean staple.

Provided by Anita Lo

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup soy sauce
1/4 cup sugar
1 teaspoon toasted sesame seeds
Freshly ground black pepper
2 cloves garlic, finely chopped
2 scallions, white part only, finely chopped
1 1/2 pounds shell or New York strip steak, hanger or skirt steak also work well
2 tablespoons gochujang, Korean fermented chili paste (optional)
2 tablespoons sweet miso, preferably Saikyo miso (substitute white miso mixed with 2 teaspoon sugar)
4 tablespoons vegetable oil
1 small head red leaf lettuce, leaves separated and washed
3 cups cooked short grain sushi rice

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.

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