BULGOGI (KOREAN BARBECUED BEEF)
Provided by Food Network
Time 1h35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
- Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
- Daikon julienned with vinegar, pickled radish, carrot, julienned .
BULGOGI (KOREAN BARBECUED BEEF)
Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!!
Provided by Paula Stotts
Categories World Cuisine Recipes Asian Korean
Time 3h20m
Yield 4
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
- Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
- Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 6.2 g, Cholesterol 60.5 mg, Fat 15 g, Fiber 1.3 g, Protein 20.3 g, SaturatedFat 4.8 g, Sodium 1054.6 mg, Sugar 2.8 g
BULGOGI (BARBECUED BEEF)
Steps:
- With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour.
- Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.
BEEF BULGOGI
Bulgogi is a classic Korean dish that calls for grilling thin, marinated slices of beef. It's often stir-fried in a skillet when made at home. Serve with lettuce, rice, kimchi, thinly sliced scallions and jalapeno or serrano chiles, and ssamjang (Korean seasoned soybean paste), and let your guests assemble their own wraps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Freeze beef 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger. Place onions and peppers in a small bowl; toss with half the soy marinade. Toss steak in remaining marinade; let stand 15 minutes.
- Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe skillet clean with a paper towel.
- Heat remaining 2 teaspoons vegetable oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook remaining meat. Return first batch and any accumulated juices to pan; add onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up beef mixture in lettuce leaves.
BEEF BULGOGI
Got this from RecipeSource, but it does not have an author to thank and give credit. Don't know how authentic it is but it sure is great.
Provided by Marla in TX
Categories Steak
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Combine soy sauce, sugar, sesame oil, sesame salt (toasted sesame seeds ground with salt), pepper, scallions, garlic, ginger, saki and red pepper flakes in a medium-size bowl.
- Add meat and toss. Marinate 30 minutes or more.
- Cook the meat over medium-high heat on a stove top grill. Heat the grill first,making it very hot. Add the oil. Cook meat 1 to 2 minutes on each side, browning it nicely.
- Garnish with sesame seeds.
Nutrition Facts : Calories 880.4, Fat 89.2, SaturatedFat 34.8, Cholesterol 112.4, Sodium 536, Carbohydrate 7.5, Fiber 1.4, Sugar 3.8, Protein 11.5
BULGOGI (KOREAN BARBECUED BEEF)
Steps:
- It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable. Cut the meat into thin slices, as thin as possible. Put the slices into the large mixing bowl and sprinkle brown sugar over it and mix with hands. Let it sit for about 20 minutes.
- Meanwhile, prepare the marinade. Place onion into food processor or blender until liquid and pour into small bowl. Mix together soy sauce, brown sugar, black pepper and sesame oil. After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar. Add minced garlic, green onion and put into sugar/meat mixture. Pour both sauces into the garlic/onion meat mixture and mix well, using hands. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat.
- Refrigerate for at least two hours or overnight, the longer the better, not to exceed 3 days.
- Cook in frying pan until the meat is cooked thoroughly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BARBECUED BEEF
This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes
Time 10h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
- Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
- Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g
BARBECUED BEEF - PULGOGI
Make and share this Barbecued Beef - Pulgogi recipe from Food.com.
Provided by dicentra
Categories Korean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the soy sauce, sesame oil, sugar, black pepper, garlic, green onions and sesame seeds.
- Slice beef thinly into ½ x 2 inch pieces. Add meat to soy sauce mixture and mix well.
- Cover and refrigerate 1-2 hours.
- Preheat oven to broil.
- Broil on broiler rack or grill meat for 2-3 minutes per side or until brown.
- Serve with vegetable side dishes and rice.
Nutrition Facts : Calories 478.8, Fat 29.4, SaturatedFat 9.2, Cholesterol 115.7, Sodium 1099.7, Carbohydrate 13.8, Fiber 1.2, Sugar 6.9, Protein 38.9
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