101 Korean Spicy Beef Bulgogi Recipes
SPICY BEEF BULGOGI
My extra-spicy version of Beef Bulgogi that I learned from a woman in France. Serve over rice or noodles.
Provided by Joel Sticha
Categories World Cuisine Recipes Asian
Time 1h17m
Yield 4
Number Of Ingredients 11
Steps:
- Place flank steak slices in a shallow dish.
- Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
- Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 15 g, Cholesterol 25.2 mg, Fat 13.8 g, Fiber 2 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 1792.2 mg, Sugar 8.4 g
101 KOREAN SPICY BEEF BULGOGI
Steps:
- 1. marinate the beef with sugar, soy, 2Tbs of sake all together and refrigerate for an hour or 2. AFTER AN HOUR OR TWO OF MARINATING YOUR BEEF. use the sesame oil on sauteing garlic, mushrooms and onion for 3 to 5 minutes and put your marinated beef on the pan and saute it all together. saute it for 20-30min or when u feel your beef is well done. add 1Tbs. of sesame seeds and sliced green onion. mix well set aside the rest of sesame seed for Garnish.
- 2. Remember: you can always add a little bit of sake if you feel wanted it to be strong and have a warm taste in your tongue, and u can always add a water to lessen the salty flavor or add a little bit of a soy if you feel there is not enough soy flavor on your Bulgogi.
- 3. PLATING TIPS: You're welcome to use carrots and flowers on plating or add fresh parshley on the center and sprinkle the rest of the sesame seeds on top!
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
BEEF BULGOGI
Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.
Provided by Tenny Sharp
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g
More about "101 korean spicy beef bulgogi recipes"
KOREAN BEEF BULGOGI - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.5/5 (2)Total Time 35 minsCategory Main CourseCalories 470 per serving
- Combine all the beef ingredients in a mixing bowl and mix with your hands to distribute all the seasonings. Let the meat marinate on the counter for about 30 minutes. Set the meat next to the stove, along with a second empty bowl.
- While the meat is marinating, prepare the peppers and onions, slicing them into long strips about 1/2" wide. Heat a large stainless skillet over medium high heat, add 2 teaspoons of oil and let it warm for a few seconds, when it is shimmering add all of the vegetables. Sprinkle with salt, toss with tongs or a spatula and cover with a lid for 2 minutes. Uncover and toss or stir, continue cooking until the vegetables are hot, but still very crisp, just 1-2 more minutes. Transfer to vegetables to a serving bowl or platter and tent lightly with foil.
- Place the skillet back over medium high heat and add 2 more teaspoons of oil. When the oil is shimmering, add about a quarter of the marinated beef to the skillet. Spread it across the skillet and allow it to cook without touching for about 30 seconds. Stir with a spatula or toss with tongs to flip it and continue cooking, stirring occasionally for about 30-60 seconds longer. The meat should be browned and still slightly pink. (It's going to continue cooking for a few more moments as it rests off the stove.) Scrape the meat and any juices into the clean empty bowl, place the skillet back over the hot stove and add 2 teaspoons of oil. Repeat with the rest of the meat.
- When all the meat has finished cooking, you can stir everything together in the skillet again to serve (make sure the stove is OFF and that nothing will be cooking at this point) or layer the meat over the vegetables on a serving platter. Serve the bulgogi, peppers, and onions over rice if desired. Enjoy!
BEEF BULGOGI (SPICY KOREAN BBQ) - GINGER WITH SPICE
From gingerwithspice.com
4.9/5 (15)Total Time 1 hr 10 minsCategory Main CourseCalories 231 per serving
- 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.
- 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.
- 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.
- 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.
KOREAN BEEF BULGOGI - DAMN DELICIOUS
From damndelicious.net
5/5 (228)Total Time 3 hrsServings 6
BEEF BULGOGI KOREAN BBQ RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
BULGOGI (KOREAN BBQ BEEF) RECIPE | KOREAN BAPSANG
From koreanbapsang.com
KOREAN BEEF BULGOGI (CRAZY EASY) - MOMSDISH
From momsdish.com
KOREAN BEEF BULGOGI - SPOON FORK BACON
From spoonforkbacon.com
KOREAN BEEF BULGOGI RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
BULGOGI (KOREAN BBQ BEEF) - MY KOREAN KITCHEN
From mykoreankitchen.com
4.9/5 (91)Total Time 4 hrs 20 minsCategory MainCalories 436 per serving
- 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.
KOREAN BEEF BULGOGI (AUTHENTIC RECIPE) - ALYONA’S COOKING
From alyonascooking.com
BEEF BULGOGI (KOREAN BBQ BEEF) + VIDEO — ZESTFUL KITCHEN
From zestfulkitchen.com
KOREAN BEEF HOT POT, BULGOGI JEONGOL RECIPE & VIDEO
From seonkyounglongest.com
EASY KOREAN BEEF BULGOGI RECIPE | DIETHOOD
From diethood.com
BEEF BULGOGI RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
KOREAN BEEF BULGOGI BURRITOS RECIPE - SERIOUS EATS
From seriouseats.com
KOREAN BEEF BULGOGI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
KOREAN BEEF BULGOGI RECIPE (EASY & FLAVORFUL) | FOODIECRUSH.COM
From foodiecrush.com
BEEF BULGOGI (EASY KOREAN RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
SWEET AND SPICY GOCHUJANG CHICKEN - ALLRECIPES
From allrecipes.com
KOREAN BEEF BULGOGI - THE STAY AT HOME CHEF
From thestayathomechef.com
You'll also love
