Bulgogikoreanbeefwithriceandlettuce Recipes

BEEF BULGOGI

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.

EASY BULGOGI (KOREAN BBQ BEEF)

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.

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)

KOREAN BULGOGI BOLOGNESE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.
• Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining 1/4 cup scallions and season with pepper.
• As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.
• Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

BULGOGI (KOREAN BARBECUED BEEF)

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.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

BULGOGI (KOREAN BEEF) WITH RICE AND LETTUCE

Steps:

• To prepare the meat: Cut the beef into very thin slices.
• (The partial freezing will make slicing easier.) Crush the sesame seeds lightly.
• Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
• Pour over the meat in a glass dish, cover and refrigerate overnight.
• To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
• Cover and refrigerate.
• Remove 1 hour before serving.
• Cook rice, set aside to keep warm.
• To prepare the vegetables: Cut the zucchini into ½-inch slices, then cut each slice into thirds; set aside.
• Combine the green-onion shreds, sesame oil, vinegar and seeds.
• Set aside.
• Heat the oil in a heavy skillet over medium-high heat.
• Stir-fry the zucchini until browned and tender; transfer to a bowl.
• Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
• In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
• (Do not crowd the pan as the meat will steam.) Transfer to a platter.
• To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
• The dish is meant to be eaten with your fingers.

BEEF BULGOGI

Steps:

• Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes.
• Heat 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.
• Heat the remaining 2 teaspoons vegetable oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook the remaining meat. Return the first batch and any accumulated juices to the pan; add the onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up the beef mixture in lettuce leaves.

BULGOGI - KOREAN BBQ

Steps:

• For the marinade, mix the soy sauce, sugar, sesame seeds and black pepper in a small bowl. Finely mince the garlic and scallion whites and add to the marinade.
• Slice the steak against the grain and put the slices in a large baking dish. Coat with the marinade and allow to sit, covered, in the refrigerator for at least 1 hour and up to 8 hours.
• For the chili sauce, mix together the gochujang and sweet miso and set aside.
• To cook the meat, heat 2 tablespoons (30ml) oil in a large nonstick skillet on high. Add half the marinated meat, leaving any excess marinade behind, and cook until browned, 2 to 3 minutes a side. Remove to a plate and repeat. Serve with the lettuce leaves for wrapping along with the rice and chili paste sauce.

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.