My Ungrilled Bulgogi Recipes

BULGOGI (KOREAN BBQ BEEF)

Steps:

• Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
• Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
• Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
• Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

MY UNGRILLED BULGOGI

Steps:

• Mix marinade ingredients and set aside.
• Set aside a small portion of the chopped scallions for garnish and add remainder to the marinade.
• Set meat onto a cutting board- it is usually an almost rectangular shape, with two shorter sides and two longer sides- position the meat so the"longer" sides are on the top and bottom, and the"short" sides are left and right.
• Take note of the sinewy lines running straight along the"long" side of the meat- those are the grain lines.
• Take a large chef's knife and cut a very, very thin slice of meat off of the short end, as you do so you should be cutting through the grain lines (top to bottom) as if you were making a line through a grid or a tic-tac toe board- this should result in thin, short strips of meat (cutting through the sinewy lines this way will produce tender meat). Cut all of the meat into these thin, short strips and add them all to the marinade.
• Take a vegetable peeler and peel carrots (discard peels)- then using the veggie peeler, continue to"peel" off strips of the carrot meat until the carrots are all cut into long, wide thin strips- add to marinade and seal container and flip over a few times to make sure everything is coated.
• Let marinate in the refrigerator for at least 2 hours.
• Drain meat& carrot strips,reserving the marinade into a small saucepan (don't worry is some of the green onions end up in the meat or the marinade- they will all get cooked eventually).
• Heat 1 tsp sesame oil in a large wok or large, deep skillet over medium-high heat.
• Stir fry half of the meat strips until just cooked through (maybe 5 minutes or so)- there may still be a little pink remaining- immediately remove to a covered dish to keep warm, then stir fry remaining beef (about another 5 minutes or so) and remove it to the same covered dish.
• (Don't try to cook this all together or you will steam the meat and it will get too watery).
• Add the marinade to the empty pan and bring to a boil,once it boils, let boil rapidly for 3 minutes to reduce sauce and kill off any bacteria.
• While it is reducing, portion out 1 cup cooked rice per serving (see TIP below) and divide meat& carrots among each plate.
• Drizzle reduced marinade over rice and meat and garnish with reserved raw green onion slices and a sprinkling of sesame seeds.
• TIP: I use a small custard cup or even a 1 cup measuring scoop to form the rice into decorative portions-if you press the freshly cooked Jasmine rice (which is slightly sticky) into the bowl to fill it tightly, then flip it over onto the plate, when you remove the bowl, the rice will have taken the shape of the cup.

GARDEN OF GOOD AND EVIL BULGOGI

Steps:

• Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes. Remove plastic and slice very thin.
• In a medium nonmetallic bowl, whisk together seasoned salt, soy sauce and black pepper. Add pork slices and let marinate for 5 minutes. Heat a large saute pan on high. Add oil and cook pork until cooked through, 3 minutes. Remove to a platter with rice and lettuce cups.
• In a small bowl mix together onions, rice wine vinegar, and chili flakes. Set aside.
• In assembly-line fashion, lay out in separate bowls on a platter, the onion marinade, sliced garlic, sliced jalepeno, Sriracha sauce, miso paste and cabbage.
• To serve, place onto a lettuce leaf, 1/2 teaspoon of sriracha, 1/2 teaspoon miso paste, 3 pieces of pork, 3 tablespoons of rice, 2 slices of garlic and jalapeno, 2 tablespoons of cabbage, and 1 teaspoon of green onions with rice wine vinegar. Roll up. Repeat with remaining lettuce leaves.

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Steps:

• Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
• In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
• Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
• Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
• Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
• Enjoy!

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.