Bulgogi Dipping Sauce Recipe 395

BEEF BULGOGI WITH DIPPING SAUCE

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.

KOREAN BEEF BULGOGI

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 DIPPING SAUCE RECIPE - (3.9/5)

Steps:

• Sprinkle the garlic with a little salt, and mince to a paste. Place the garlic paste in a mixing bowl, add all the remaining ingredients, and blend well. Serve immediately or keep in the refrigerator for a few days. .

KOREAN BEEF BULGOGI

Steps:

• Mix ingredients (except meat) and set aside.
• Slice sirloin paper thin against the grain of the meat(works best if meat is not completely thawed).
• Marinade sirloin for 30 minute.
• Mix ingredients for dipping sauce and refrigerate until ready for use.
• Grill or pan fry, serve over rice with dipping sauce.

BULGOGI MADE WITH KIWI-ONION SAUCE

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.

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)