Garden Of Good And Evil Bulgogi 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.

BULGOGI

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.

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

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!

BULGOGI

Steps:

• Cut steak into pieces about 1 inch wide, 3-4 inches long, and 1/4 inch thick.
• Toast sesame seeds over medium high heat about 5 minutes until they start to turn dark brown.
• Place sesame seeds in a medium bowl and mix thoroughly with salt.
• To sesame salt, add remaining ingredients and mix into uniform marinade.
• Add sliced beef and mix thoroughly with marinade.
• Cover and refrigerate at least 2 hours mixing periodically to ensure beef is covered in marinade.
• Broil beef in oven about 3-4 minutes on each side, or until done.
• Alternatively grill over charcoal a couple minutes on each side.
• Serve over rice with pieces of lettuce.
• Eat wrapped up in lettuce, or use some rice wrappers and place beef, rice, and lettuce in them and roll up.
• Serve with kimchee and a little gochujang (Korean chili paste).

GARDEN OF GOOD AND EVIL PEACH VIDALIA BARBECUE SAUCE

Steps:

• Bring large pot of water to a boil.
• Cut an "X" in the bottom of the peaches and add to boiling water for 15 seconds. Transfer peaches to bowl of ice water until cool. Slip skins off and chop peaches finely.
• Add all ingredients to medium saucepan and bring to a slow boil over medium-high heat, stirring frequently.
• Turn heat down to low and simmer until slightly thickened, approximately 20 minutes. Stir occasionally.
• Use as a barbecue mop sauce for last 15 minutes of grilling chicken, ribs, or fish.