Beef Bulgogi With Dipping Sauce Recipes

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BEEF BULGOGI WITH DIPPING SAUCE



Beef Bulgogi with Dipping Sauce image

Bulgogi is a classic Korean barbeque dish that will knock your chopsticks off! Serve over rice.

Provided by Derek Crook

Categories     World Cuisine Recipes     Asian     Korean

Time 53m

Yield 4

Number Of Ingredients 15

¼ cup soy sauce
3 green onions, whites and greens, chopped
3 tablespoons white sugar
1 tablespoon vegetable oil
3 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
2 pounds beef sirloin steak, very thinly sliced
6 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons crushed toasted sesame seeds
1 teaspoon grated fresh ginger root
¼ teaspoon sweet paprika
¼ teaspoon cayenne pepper
1 pinch white sugar

Steps:

  • Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes.
  • Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl to make the dipping sauce.
  • Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 98 mg, Fat 18.8 g, Fiber 1 g, Protein 42.7 g, SaturatedFat 5.9 g, Sodium 2339.3 mg, Sugar 10.6 g

BULGOGI MADE WITH KIWI-ONION SAUCE



Bulgogi Made With Kiwi-Onion Sauce image

Korean marinated beef served in a lettuce leaf. This is a stir-fry version, though bulgogi can also be grilled. Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Good served with your favorite Asian dipping sauce (I favor taylortwo's "My Korean Dipping Sauce"--Recipe #50692, made with lower-sodium soy sauce and with the garlic doubled). Marinating time of at least 2 hours not included in prep time.

Provided by echo echo

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 -1 1/2 lb steak, sliced in very, very thin strips
1 tablespoon sugar
2 garlic cloves, minced
4 scallions, cut in 2-inch lengths (white & green parts)
2 -3 cups cooked sticky rice
4 leaves red leaf lettuce (large) or 4 curly leaf lettuce (large)
1 cup chopped onion
1 kiwi fruit, peeled and sliced
1/4 cup korean soy sauce
2 tablespoons rice wine
1 tablespoon cider vinegar
2 tablespoons sugar
1/4 teaspoon black pepper
3 tablespoons sesame oil

Steps:

  • Toss beef slices with 1 Tbs sugar; let sit about 20 minutes.
  • Meanwhile prepare sauce: Process onion and kiwi in blender or food processor. Add soy sauce through pepper and process briefly. Add sesame oil in a gradual stream while continuing to process. Taste and adjust seasonings: add a little more soy sauce if more saltiness is desired or more sugar for added sweetness.
  • Toss beef with garlic, scallions and marinade, mixing thoroughly to distribute marinade evenly.
  • Marinate, covered, in the refrigerator at least 2 hours or up to overnight.
  • Stir-fry in skillet or wok over high heat about 2 minutes until the beef is cooked through.
  • Place 1/4 of the bulgogi and 1/4 of the rice in each lettuce leaf and roll up.
  • If desired, serve with dipping sauce.

Nutrition Facts : Calories 812.3, Fat 32.6, SaturatedFat 10.1, Cholesterol 77.1, Sodium 1081.1, Carbohydrate 95.3, Fiber 4.5, Sugar 13.6, Protein 30

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