SLOW COOKER BULGOGI
Recipe from a co-worker who made it for a potluck.
Provided by brujah42
Categories World Cuisine Recipes Asian
Time 6h58m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight.
- Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade.
- Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
- Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 16.1 g, Cholesterol 90.7 mg, Fat 19.3 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 1868.4 mg, Sugar 13.1 g
SLOW COOKER BULGOGI (KOREAN ROAST BEEF)
A slow cooker delivers tender, tasty Korean roast beef, known as bulgogi. This was one of my husband's favorite dishes from Korea. Tasty, tender roast beef made in the slow cooker, served over rice with broccoli.
Provided by kelsimad
Categories Everyday Cooking
Time 10h10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 7.9 g, Cholesterol 89.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 33 g, SaturatedFat 3.9 g, Sodium 519.1 mg, Sugar 6.5 g
BULGOGI
Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours
Provided by Judy Joo
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.
- When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
- In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.
Nutrition Facts : Calories 694 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 51 grams protein, Sodium 4.4 milligram of sodium
BULGOGI (KOREAN BARBECUED BEEF)
Provided by Food Network
Time 1h35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
- Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
- Daikon julienned with vinegar, pickled radish, carrot, julienned .
BULGOGI SLIDERS WITH SCALLION SALSA
Here is a sandwich version of the Korean barbecue standard known as bulgogi - "fire meat," is the literal translation - and a taste of the sort of home cooking that can lead to more home cooking. It serves as a fragrant hamburger crusher, an elegant vanquisher of pizza. It is an enemy of takeout. I learned the recipe from Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan, where bulgogi "sliders" are a hallmark of the menu and by far the restaurant's most popular dish. It's been adapted for use in the home.
Provided by Sam Sifton
Categories dinner, sandwiches, main course
Time 30m
Yield 6 servings
Number Of Ingredients 26
Steps:
- In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
- Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
- When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
- Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
- Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).
BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY
Can't get enough of BTS? Try one of J-Hope's favorite foods: Bulgogi (Korean BBQ Rib Eye). It's one of the most popular types of Korean barbecue meats and goes great with rice. You can't go wrong with bulgogi!
Provided by Jasmine Pak
Categories Lunch
Time 4h20m
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 1274 calories, Carbohydrate 32 grams, Fat 89 grams, Fiber 2 grams, Protein 88 grams, Sugar 23 grams
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SLOW COOKER KOREAN BBQ BULGOGI WRAPS - 31 DAILY
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- Beef: Place the beef in the bottom of a slow cooker and add crushed pears, ginger, scallions, and garlic. In a small bowl combine soy sauce, brown sugar, sesame oil, salt, and pepper. Pour over meat in the slow cooker. Cover and cook on HIGH for 3-5 hours, LOW for 6-8 hours, or until very tender.
- Prep burrito fillings: cook the rice, wash the coleslaw or shred your own, and mince the cilantro.
- Lay a flour tortilla flat. Place the rice, meat, cilantro, and coleslaw in the middle of the tortilla. Drizzle with sriracha or hot chili oil if using. Fold the sides up, then roll it up. If you're saving or freezing for later, wrap with foil.
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- Marinade: To make the marinade, add apple, garlic, soy sauce, gochujang, chilli flakes and ginger to a food processor. Pulse till a smooth paste forms.
- Slow Cooker Recipe: In the slow cooker, add onions, pork, honey, salt and the marinade from the food processor. Cook on low for 7-8 hours or high for 3-4 hours. Once the pork is cooked through, skim the fat from the top of the pork and discard. Add the bell peppers and cook on high for 15-20 minutes. Top with sesame seeds and chopping spring onions. Serve over rice with a 6 minute egg.
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SLOW COOKER BULGOGI - KOREAN BAPSANG
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4/5 (31)Estimated Reading Time 3 minsServings 4
- Clean the meat, and trim off any excess fat. Generously sprinkle with salt and pepper. Heat a large pan until very hot. Add a tablespoon of canola or vegetable oil, and sear the meat, about 2 minutes on each side.
- Place the sliced onions at the bottom of the slow cooker, and place the meat on top. Add the remaining vegetables (save a few scallion pieces for garnish). Mix all the sauce ingredients, except the sesame seeds, and pour over the meat. You can prepare ahead of time, up to this point, and keep it in the fridge.
- Cover, and cook for about 3 to 4 hours on high or 5 to 6 hours on low. Flip over once midway through the process, if you’re home. Cook until the meat is tender but sliceable. Once cooked, remove the meat to a cutting board. Drop the reserved scallion pieces into the hot cooking liquid. Transfer the vegetables to a plate.
- Thinly slice the meat against the grain. Run the sauce through a strainer, and pour over the meat and vegetables to serve.
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