Korean Spicy Beef Bulgogi Recipe

Beef Bulgogi (Spicy Korean BBQ) Ginger with Spice

WEBMay 18, 2021 · 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 …

Rating: 4.9/5(18)
1. 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.
2. 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.
3. 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.
4. 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.

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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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