Aunt Claires Pul Gol Gi Bul Gogi Recipes

Steps:

• In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Steps:

• MARINADE: Cut meat across the grain into very thin slices and then narrow strips. Combine soy sauce, sesame oil, garlic, ginger, pepper or chili, sesame seeds and green onions. Marinate beef at least 3 hours, refrigerated. Remove beef from the marinade. Cook to desired doneness.

Steps:

• Blanch spinach in boiling water for 3 minutes. Drain. When cool squeeze out excess water,set aside.
• In large dutch oven fill 3/4 full with water. Bring to boil, remove from heat. Add Korean vermicelle to water and set aside for 10 minutes. Drain and rince with cold water. Cut into about 4 inch long pieces.
• Cut onions into 1/8 wedges, separate pieces.
• Slice sirloin tip into strips 2 inches long 1/4 inch thick (partially freeze to make slicing easier).
• Mix soy sauce, pepper,sesame seeds, sesame oil, brown sugar and garlic powder. set aside.
• In large wok or skillet, heat 2 tablespoons of peanut oil (adding more as needed when stir frying) over high heat.
• Stir fry each ingredient seperately- carrots,mushrooms,onions and beef .Add all into very large bowl after stir frying.
• Add vermicielle and spinach to bowl with stir fry ingredients.
• Pour soy sauce mixture over and mix well.
• Serve at room temperature.

Steps:

• Freeze meat for one hour. Slice beef 1/8 inch thick.
• Toast sesame seeds 4-5 minutes in ungreased pan at 350 degrees ,stirring occasionally.
• In a container with tight lid mix well all ingredients except beef.
• Add sliced beef.
• Marinate for 6 no longer than 8 hours, turning over several times.
• Over hot grill or broiler cook beef 2-3 minutes each side.

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.