Bulgogi Barbecued Beef Recipes

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EASY BULGOGI (KOREAN BBQ BEEF)



Easy Bulgogi (Korean BBQ Beef) image

Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.

Provided by KDC860

Categories     World Cuisine Recipes     Asian     Korean

Time 1h15m

Yield 6

Number Of Ingredients 12

¼ yellow onion, thinly sliced
2 green onions, chopped, dark green parts separated from white and light green parts
⅓ cup soy sauce
3 tablespoons white sugar
2 tablespoons toasted sesame seeds
3 cloves garlic, minced
1 tablespoon sesame oil
¼ teaspoon Korean red pepper flakes
¼ teaspoon minced fresh ginger
⅛ teaspoon ground black pepper
1 ½ pounds beef sirloin steak, cut very thin using kitchen shears
1 teaspoon honey, or to taste

Steps:

  • Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
  • Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 10.2 g, Fiber 0.5 g, Protein 21.4 g, SaturatedFat 2.9 g, Sodium 844.2 mg, Sugar 8.1 g

BULGOGI (KOREAN GRILLED BEEF)



Bulgogi (Korean Grilled Beef) image

Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it's no wonder it is one of the country's most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine. The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!

Provided by Julia Moskin

Categories     dinner, lunch, barbecues, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
4 large garlic cloves
1 cup peeled, chopped ripe Asian or Bosc pear
3/4 cup finely chopped onion
1 teaspoon finely chopped ginger
1 scallion, chopped
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon light brown sugar or honey
1/2 teaspoon black pepper
1/2 teaspoon sesame seeds, toasted
Whole, fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves (optional)
Any or all of the following: hot cooked short-grain rice; long green hot peppers, sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks, 1 to 2 inches long
Korean Barbecue Sauce (Ssamjang, see recipe)

Steps:

  • Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
  • Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
  • In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
  • In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
  • When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
  • If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
  • To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

BULGOGI (KOREAN BBQ BEEF)



Bulgogi (Korean BBQ Beef) image

How to make the most delicious bulgogi (Korean BBQ beef) from scratch. Don't forget to read my best cooking tips from above!

Provided by Sue | My Korean Kitchen

Categories     Main

Time 4h20m

Number Of Ingredients 15

800 g rib eye ((1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness)
1 onion ((130 g / 4.6 ounces), optional, peeled & thinly sliced)
2 stalks green onion ((55 g / 2 ounces), optional, thinly sliced)
1/2 carrot ((55 g / 2 ounces), optional, peeled & thinly sliced)
1 Tbsp toasted sesame oil
1 Tbsp toasted sesame seeds
1 Tbsp cooking oil ((I used rice bran oil))
6 Tbsp soy sauce ((I use regular Kikkoman soy sauce))
3 Tbsp brown sugar
2 Tbsp rice wine ((mirin))
1 red apple (or asian pear (155 g / 5.5 ounces))
1/2 onion ((80 g / 2.8 ounces))
1 Tbsp minced garlic
1 tsp minced ginger
1/8 tsp ground black pepper

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)

Nutrition Facts : Calories 436 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 122 mg, Sodium 1633 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

BEEF BULGOGI



Beef Bulgogi image

Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.

Provided by Tenny Sharp

Categories     World Cuisine Recipes     Asian     Korean

Time 1h15m

Yield 4

Number Of Ingredients 8

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 ½ tablespoons white sugar
¼ cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
½ teaspoon ground black pepper

Steps:

  • Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g

BULGOGI BEEF (KOREAN-STYLE BARBECUE)



Bulgogi Beef (Korean-Style Barbecue) image

In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 1h20m

Yield 2

Number Of Ingredients 13

1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
4 cloves garlic, finely crushed
¼ cup grated yellow onion
1 tablespoon freshly grated gingerroot
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar, or to taste
⅓ cup freshly grated Asian pear
¼ cup soy sauce
1 tablespoon Korean red pepper flakes (gochugaru)
½ teaspoon kosher salt
1 tablespoon vegetable oil, plus more for brushing skillet
2 cups hot steamed rice, or as needed
2 sliced green onion tops for garnish

Steps:

  • Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
  • Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
  • Season meat with salt and a drizzle of vegetable oil. Toss.
  • Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

Nutrition Facts : Calories 997.5 calories, Carbohydrate 63.4 g, Cholesterol 116.6 mg, Fat 66.9 g, Fiber 3.9 g, Protein 34.5 g, SaturatedFat 24.4 g, Sodium 2394 mg, Sugar 10.2 g

KOREAN BEEF BULGOGI



Korean Beef Bulgogi image

A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it's so tender!!!

Provided by Chungah Rhee

Categories     asian inspired

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds boneless rib eye steak
1/2 small pear, peeled and coarsely grated
1/4 cup reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon gochujang (Korean red pepper paste)
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds

Steps:

  • Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Serve immediately, garnished with green onions and sesame seeds, if desired.

BULGOGI (GRILLED KOREAN BEEF)



Bulgogi (Grilled Korean Beef) image

The marinade for this grilled beef is super easy to throw together. This recipe calls for beef tenderloin, which is a lean cut.

Provided by Jen Bucko and Lara Hamilton

Yield 4 Servings

Number Of Ingredients 9

lean boneless beef tenderloin 12 oz 340 g
green onion (scallion) ((white and green parts), chopped) 3 3
garlic (minced) 2 clove 2 clove
rice wine vinegar 2 tsp 2 tsp
water 2 tbsp 2 tbsp
lower sodium soy sauce 3 tbsp 3 tbsp
honey or 2 packets artificial sweetener 1 tbsp 1 tbsp
black pepper 1/2 tsp 1/2 tsp
frozen stir-fry vegetables 1 (16-oz) bag 1 (16-oz) bag

Steps:

  • Wrap the beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice the beef thinly into long strips. Place in a baking dish. (function() { var a="",b=[ "adid=ada-foodhub-3-553272147", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

Nutrition Facts : Nutrition Facts 4 Servings Serving Size 3 ounces beef + 4 ounces veggies Amount per serving Calories 180 Total Fat 4.5g Saturated Fat 1.6g Trans Fat 0g Cholesterol 45mg Sodium 200mg Total Carbohydrate 13g Dietary Fiber 3g Total Sugars 6g Protein 17g Potassium 460mg Phosphorus 195mg Choices/Exchanges 2 Nonstarchy vegetable, 2 Lean protein

BULGOGI (KOREAN BARBEQUE BEEF)



Bulgogi (Korean Barbeque Beef) image

Mmmmmh, I enjoyed my mum's cooking for many, many years. Having moved away from home, I needed to learn how to cook Korean dishes asap. I experimented a little bit, knowing what the basic ingredients for Bulgogi were and voila! This is a delicious, melt-in-your-mouth beef dish, perfect with steamed rice!

Provided by TableTennis

Categories     World Cuisine Recipes     Asian     Korean

Time 11h30m

Yield 2

Number Of Ingredients 12

1 pound beef sirloin
3 tablespoons soy sauce
2 tablespoons Korean cooking wine
1 tablespoon white sugar
1 tablespoon crushed ginger
2 cloves garlic, crushed
1 ½ teaspoons brown sugar
1 teaspoon kiwi pulp
½ onion, chopped
4 spring onions, trimmed and chopped
1 teaspoon sesame oil
1 tablespoon vegetable oil, or as needed

Steps:

  • Wrap beef in plastic wrap and freeze until firm, about 1 hour.
  • Cut frozen beef at an angle into very thin slices.
  • Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours.
  • Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight.
  • Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 20.8 g, Cholesterol 120.6 mg, Fat 28.3 g, Fiber 2.1 g, Protein 40.7 g, SaturatedFat 9 g, Sodium 1541.3 mg, Sugar 13.4 g

BULGOGI (BARBECUED BEEF)



Bulgogi (Barbecued Beef) image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

2 pounds sirloin, sliced across the grain on the diagonal bias
3 cloves garlic, minced
3 scallions, chopped
1 onion, chopped
1/3 cup soy sauce
2 tablespoons sesame oil
2 teaspoons honey
Freshly ground black pepper
1/2 teaspoon sugar
1 tablespoon kochujang (Korean red pepper paste)
1/2 teaspoon sesame oil
1 head green leaf lettuce

Steps:

  • With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour.
  • Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.

GRILLED KOREAN BULGOGI BEEF



Grilled Korean Bulgogi Beef image

I say "bulgogi", you say "pul-kogi". Truthfully, I'm not really sure how you're supposed to say it but, no matter how you say it, it's tasty. Apparently 'Bulgogi' translates as 'fire-meat' in Korean. The flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had it - lots of salt, garlic and soy combine for mega-umami! I did NOT include the overnight marinating. Enjoy!

Provided by Nif_H

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb rib eye steak, thick cut, thinly sliced against the grain (they recommend the rib eye, it is good to have some marbling in the meat)
6 garlic cloves, minced, this is not a 'date night' dish
1/2 pear, diced (a pear? What the...?)
2 green onions, sliced
4 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon sesame oil
1 tablespoon rice wine (white wine works in a pinch)
1 tablespoon sesame seeds
1 teaspoon fresh ginger, minced
black pepper (optional)

Steps:

  • Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
  • Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
  • Serve over noodles or rice or over greens for a delicious, Asian-style salad.

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY



Bulgogi (Korean BBQ Rib Eye) Recipe by Tasty image

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

3 lb marbled rib eye steak, thinly sliced
1 medium white onion, roughly chopped, plus 1, thinly sliced, divided
1 asian pear, peeled, cored, and chopped
10 cloves garlic
1 piece ginger, peeled
½ cup light brown sugar
½ cup soy sauce
⅓ cup sesame oil
2 teaspoons freshly ground black pepper
4 green onions, roughly chopped, plus 1, chopped, divided
vegetable oil, for cooking
2 teaspoons toasted sesame seeds
white rice, for serving (optional)

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

KOREAN GRILLED BEEF (BULGOGI)



Korean Grilled Beef (Bulgogi) image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 16

1 pound beef tenderloin, boneless
1 tablespoon sesame seeds
3 scallions, chopped
2 garlic cloves, minced
2 teaspoons rice wine vinegar
1 1/2 tablespoons water
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1/2 teaspoon pepper
2 tablespoons oil
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
3 carrots, peeled and sliced on diagonal
1/4 cup water
1/4 pounds snow peas

Steps:

  • Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain. Place in baking dish. In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil and pepper. Stir well. Pour marinade over beef. Let sit for 30 minutes
  • In separate skillet heat oil. Add ginger and garlic and cook until aroma is released. Add carrots and 1/4 cup water. Simmer until carrots are tender, about 2 minutes. Add snow peas and simmer until tender, about 2 minutes.
  • Remove beef from baking dish and grill until brown around edges, about 30 seconds per side. Add vegetables to beef. Stir and sprinkle with sesame seeds. Serve with boiled white rice.

BULGOGI (KOREAN BARBECUED BEEF)



Bulgogi (Korean Barbecued Beef) image

Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!!

Provided by Paula Stotts

Categories     World Cuisine Recipes     Asian     Korean

Time 3h20m

Yield 4

Number Of Ingredients 12

3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon monosodium glutamate (MSG)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
½ yellow onion, chopped

Steps:

  • In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
  • Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
  • Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 6.2 g, Cholesterol 60.5 mg, Fat 15 g, Fiber 1.3 g, Protein 20.3 g, SaturatedFat 4.8 g, Sodium 1054.6 mg, Sugar 2.8 g

BULGOGI (KOREAN BARBECUED BEEF)



Bulgogi (Korean Barbecued Beef) image

Provided by Food Network

Time 1h35m

Yield 6 servings.

Number Of Ingredients 16

2 pounds sirloin or flank steak
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons Asian (dark) sesame oil
2 tablespoons rice wine or sherry
4 cloves garlic, finely chopped
4 scallions, minced
1-inch piece of fresh ginger, peeled, crushed and finely chopped
1 tablespoon sesame seeds, toasted
Freshly ground black pepper
1 head red leaf lettuce, separated into leaves, washed and dried
Sliced green chilies
Whole peeled and sliced garlic cloves
Bean paste
Pepper paste
White rice

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 .

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BEEF BULGOGI (SPICY KOREAN BBQ) - GINGER WITH SPICE
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2021-03-28 The Recipe: Beef Bulgogi (Spicy Korean BBQ) Mix all the beef marinade ingredients, except for the beef. Carefully mix in the thinly sliced beef …
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  • Cut carrots into matchsticks or thinner and place in a bowl. Drizzle a generous amount of salt on top. Don’t worry, we will wash it off. Rinse them after 15 minutes, and you’ll notice the salt has taken a lot of water out of the carrots.
  • Mix rice wine vinegar, water and sugar together with coriander seeds, ginger and garlic. Pour over the carrots and stir to coat. Let it sit for an hour before eating, but longer is also good. Keeps well in the fridge.
  • Mix all the beef marinade ingredients, except for the beef. Carefully mix in the thinly sliced beef (see above for tips) with the marinade ingredients. Cover and place in the refrigerator for 30 minutes – 1 hour.
  • Cook the beef bulgogi in small batches on high heat. Add a little neutral oil to the pan. Focus on the meat (leave the onion stuff in the bowl), it needs only a couple of minutes in the pan. Set all the cooked beef aside and reduce the heat.


BULGOGI (KOREAN BBQ BEEF) RECIPE | KOREAN BAPSANG
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2019-04-14 Marinate the meat for 30 minutes to an hour, up to overnight. Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until …
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Total Time 20 mins
  • If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
  • Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.
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BULGOGI KOREAN BEEF BBQ RECIPE BY MAANGCHI
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BULGOGI (KOREAN BEEF BARBECUE) RECIPE | MYRECIPES
2003-03-06 Directions. Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices. Combine beef, sugar, and …
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  • Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices.
  • Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
  • Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.


BULGOGI (KOREAN BBQ BEEF) RECIPE - DUMPLING CONNECTION
2021-06-03 Bulgogi, pronounced “bul-gow-gee”, for those who don’t already know, is Korean BBQ beef.It gets its name from how it is prepared. “Bul” means fire in Korean, and “gogi” is a …
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  • Rinse off the Asian pear and grate half of it into a large bowl. After, add and mix all the ingredients for the marinade together in the bowl.
  • Slice the meat thinly before adding it to the marinade. If you’re having a hard time slicing it to be thin enough, try freezing it for about 2 hours (depending on the size and thickness) before starting the recipe.
  • Prep the vegetables. Slice the onions and chop the green onions. If you are using chilli peppers, chop them up as well.


15-MINUTE BBQ BULGOGI BEEF BOWLS RECIPE | WOOLWORTHS
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  • Heat a greased barbecue plate over medium-high heat. Cook beef, stirring occasionally, for 8 minutes or until cooked through.


BULGOGI (KOREAN BEEF BARBECUE) RECIPE | HEALTH.COM
2013-07-22 Directions. Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices. Combine beef, sugar, and …
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  • Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices.
  • Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
  • Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.


BARBECUED BEEF STEW (BULGOGI-JUNGOL) RECIPE BY MAANGCHI
2007-07-12 Bulgogi is a popular Korean dish, which many people translate as “Korean barbeque.” But it is more than that. There are a lot of vegetables, too. This is two recipes, one for bulgogi, a barbecued or grilled beef, and the second one is for bulgogi stew (“jungol”). If you just want a barbecue, stop after making bulgogi from these recipes ...
From maangchi.com
Category Stew


MOUNTAIN BULGOGI (KOREAN BBQ BEEF) RECIPE - AARON & CLAIRE
2021-08-25 Recipes; Mountain Bulgogi (Korean BBQ Beef) Recipe. Jump to Recipe Print Recipe. You may think Korean BBQ is the thing only restaurants can make. But, my answer is “No, not at all!” It’s way easier than you think. And if you do, you may taste the best bulgogi that you’ve ever had. Alright, let’s get started! #Mountain Bulgogi (2-3 servings) Ingredients: thinly …
From aaronandclaire.com
Servings 2
Category BEEF, Recipes


KOREAN BEEF BARBECUE BULGOGI RECIPE - THE SPRUCE EATS
2008-04-28 Korean Beef Barbecue Bulgogi. By. Naomi Imatome-Yun. Naomi Imatome-Yun. Facebook; LinkedIn; Twitter; Website ; Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks. Learn about The Spruce Eats' Editorial Process. Updated on 06/18/21. Photodisc / Getty Images. Prep: 20 mins. Cook: 30 mins. …
From thespruceeats.com
3.8/5 (21)
Total Time 50 mins
Category Dinner, Entree, Lunch
Calories 438 per serving


BULGOGI BARBECUED BEEF RECIPES
Bulgogi Barbecued Beef Recipes EASY BULGOGI (KOREAN BBQ BEEF) Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead. Provided by KDC860. Categories World …
From tfrecipes.com


BULGOGI (KOREAN MARINATED GRILLED BEEF) | RECIPES | JUDY JOO
Bulgogi (Korean Marinated Grilled Beef) Skip to recipe. Every family has their own special recipe for bulgogi. This one is from my mom, but I have added a few of my own finishing touches. My mom used mostly sirloin for her bulgogi, but my favorite cut of beef to use is ribeye, for the nice marbling. If you cannot find thinly sliced meat from a Korean butcher, you can …
From judyjoo.com


BULGOGI RECIPE DAMN DELICIOUS - ALL INFORMATION ABOUT ...
Korean Beef Bulgogi - Damn Delicious best damndelicious.net. 2 tablespoons brown sugar 2 tablespoons toasted sesame oil 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon gochujang (Korean red pepper paste) 2 tablespoons vegetable oil, divided 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds Directions: Wrap steak in plastic wrap, …
From therecipes.info


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