Qs Seoul Bulgogi And Kimchi Recipes

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KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW



Korean Beef Bulgogi Tacos with Kimchee Slaw image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

Canola oil, for frying
12 round wonton wrappers
1 cup fine julienne scallions
1/2 cup brown rice vinegar
1/4 cup sugar
3 tablespoons soy sauce
2 tablespoons Korean chile flakes
2 tablespoons sesame oil
12 cloves garlic
3 onions, cut into chunks
1 1/2 cups soy sauce
1 cup red wine
1/4 cup sesame oil
2 pinches black pepper
2 Korean pears or Gala apples, cored and cut into chunks
1 pineapple, peeled, cored and cubed
1 pound beef rib eye, sliced thinly
1 Korean pear or Gala apple
1 cup prepared kimchee, drained well and minced

Steps:

  • For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
  • Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
  • For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
  • Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
  • For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
  • Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
  • Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
  • Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.

AUTHENTIC KOREAN BULGOGI



Authentic Korean Bulgogi image

This is the Korean Bul-Go-Gi recipe I've learned from my mother who lives in Korea. I've made this dish many times and got raves every time. Yummy!

Provided by Minyoung

Categories     World Cuisine Recipes     Asian     Korean

Time 3h

Yield 4

Number Of Ingredients 12

1 ½ pounds beef top sirloin, thinly sliced
2 tablespoons white cooking wine
1 cup pear juice
1 teaspoon ground black pepper
¼ cup soy sauce
1 tablespoon white sugar
2 tablespoons Asian (toasted) sesame oil
1 tablespoon minced garlic
2 tablespoons chopped green onion
1 tablespoon sesame seeds
½ pound fresh mushrooms, halved
½ onion, chopped

Steps:

  • Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
  • Preheat an outdoor grill for medium-high heat.
  • Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 19.2 g, Cholesterol 73.6 mg, Fat 18.1 g, Fiber 1.8 g, Protein 33.3 g, SaturatedFat 5.1 g, Sodium 1018.3 mg, Sugar 14.5 g

BULGOGI: KOREAN BBQ



Bulgogi: Korean BBQ image

A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.

Provided by skat5762

Categories     One Dish Meal

Time P1DT10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
4 teaspoons sugar
1/4 cup soy sauce
3 cloves garlic, crushed/chopped fine
3 scallions, cut into 1-inch pieces
1/4 teaspoon pepper
1 teaspoon korean sesame oil

Steps:

  • Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
  • Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
  • Preheat a large, heavy skillet over moderate heat for 2 minutes.
  • Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
  • Or, grill beef in very hot gas or electric broiler.
  • Serve immediately with white sticky rice and an assortment of side dishes.

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