Korean Bbq Bulgogi Recipe

Bulgogi (Korean BBQ Beef) My Korean Kitchen

WEBMay 30, 2023 · 3. Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and …

1. Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
2. 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).
3. 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.
4. Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

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Healthy Korean Beef Bulgogi Modern Minimalism

WEBOct 3, 2019 · Heat 1 tablespoon sesame oil in a large pan over medium-high heat. Add carrots and cook until tender but still a little crisp, about 2 …

1. Place rice in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat to low. Simmer until tender and water absorbed, about 15-20 minutes. Remove the pan from heat and keep covered to keep warm.
2. Combine 2 tablespoons vinegar and sugar in a medium bowl. Stir to dissolve sugar. Trim cucumber ends. Using a peeler, shave cucumbers lengthwise into ribbons, rotating until you get to the seedy core; discard core. Add ribbons to the bowl with vinegar and toss to coat. Set aside.
3. Heat 1 tablespoon sesame oil in a large pan over medium-high heat. Add carrots and cook until tender but still a little crisp, about 2-4 minutes; 2 minutes for thinly shredded carrots and closer to 4 minutes for thicker “matchstick” style. Transfer carrots to a bowl and set aside.
4. Heat remaining 1 tablespoon oil in the same pan over medium-high heat. Add the beef and cabbage, breaking meat up into pieces. Cook until meat has mostly browned and cabbage has wilted, about 5 minutes. Stir in the sesame seeds and add remaining 1 tablespoon vinegar; cook 30 seconds. Stir in the peas and bulgogi sauce and bring to a rolling simmer. Reduce heat to low and cook another 2-3 minutes until peas are tender. Remove pan from heat.

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Classic Korean Beef Bulgogi Beyond Kimchee

WEBNov 25, 2010 · Mix with other marinating ingredients. Pour the onion/fruit puree into a large shallow pan – a 9×13-inch Pyrex baking pan (with a …

1. Place a sheet of paper towel on the cutting board and layer beef slices (in a single layer) without overlapping. Put another paper towel on top and repeat the layering. Cover the top with towel. Let them sit for 10 minutes so the paper towel will absorb some blood.
2. Puree pear and onion in the blender. Filter the puree in the coffee filter to get the clear juice, discard the fibers. Remove the paper from the beef and place the beef in a mixing bowl. Pour the pear onion juice over and mix well with your hand. Let it sit for 30 minutes in the fridge.
3. Meanwhile make anchovy stock by combining anchovy, sea kelp, and water in a small sauce pan. Boil and simmer for 5 minutes. Remove the pan from heat and cool for 20 minutes. Discard the anchovies and sea kelp, reserve 1/2 cup of stock.
4. Make the soy sauce marinade by combining all the ingredients.

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