MY AUNTIE'S REAL BULGOGI
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
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
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
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
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 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
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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