KOREAN SESAME GRILLED BEEF
I got this recipe from Steven Raichlen's "The Barbecue Bible". My sister was visiting and we decided to make this for my birthday dinner. This meat is so flavorful. Time doesn't include marinading time.
Provided by diner524
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 in chc thick. If using sirloin, cut is across the grain into 1/4 inch slices. Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade. (I just place them in a sealable plastic bag).
- Combine all ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Pour the mixture over the meat in the baking dish and toss to thoroughly coat. Cover and let marinate, in the refrigerator,, for 1 to 2 hours.
- Preheat the grill to high.
- When ready to cook, oil the grate. Arrange the pieces of meat on the grate and grill, turning with tongs, until meat is nicely browned on both sides, 1 to 2 minutes per side.
KOREAN GRILLED BEEF (BULGOGI)
Steps:
- Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain. Place in baking dish. In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil and pepper. Stir well. Pour marinade over beef. Let sit for 30 minutes
- In separate skillet heat oil. Add ginger and garlic and cook until aroma is released. Add carrots and 1/4 cup water. Simmer until carrots are tender, about 2 minutes. Add snow peas and simmer until tender, about 2 minutes.
- Remove beef from baking dish and grill until brown around edges, about 30 seconds per side. Add vegetables to beef. Stir and sprinkle with sesame seeds. Serve with boiled white rice.
KOREAN BBQ BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan to high.
- Combine the sesame oil and salt in a small bowl and set aside.
- Thinly slice the scallion greens into 3-inch-long julienne. Stir together the soy sauce and rice vinegar in a small bowl. Add the scallions, toss and set aside.
- Lightly oil the grill and rub the grates with one of the onion rounds. Place the onions on the grill and grill until slightly charred and softened, 3 to 4 minutes per side. Move the onions off to the side to keep warm. Grill the rib-eye slices until browned and cooked to the desired doneness, about 2 minutes per side.
- To eat, dip a piece or two of the rib-eye into the seasoned sesame oil and then place in a lettuce leaf along with some grilled onions. Top with some marinated scallions and consume like a taco.
KOREAN-STYLE BBQ BEEF RECIPE BY TASTY
Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
- In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
- Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
- Heat the canola oil in a large skillet over high heat. Pat the meat dry.
- Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
- Serve with rice and side dishes.
- Enjoy!
Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams
KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS
Steps:
- Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper and coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large resealable plastic bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate, chilled, turning the bag occasionally, overnight.
- Grill the ribs, the marinade discarded, meaty side down, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them for 6 minutes more for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes, or until they are just browned.
KOREAN SESAME-GRILLED BEEF / BOOL KOGI
Number Of Ingredients 14
Steps:
- 1. If using tenderloin tips, butterfly them to obtain broad flat pieces of meat each should be about 4 inches long and wide and 1/4 inch thick. If using the sirloin, cut it across the grain into 1/4-inch slices. Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.2. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Pour the mixture over the meat in the baking dish and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 1 to 2 hours.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Add the garlic kebabs (if using) to the hot grate and grill for 4 to 5 minutes. Then arrange the pieces of meat on the grate and grill, turning with tongs, until nicely browned on both sides, 1 to 2 minutes per side. Turn the garlic kebabs as the meat cooks. Transfer the meat to a platter when it is done and unwrap the garlic.5. Pour the dipping sauce into 6 small bowls, one for each diner. To eat, take a piece of meat and a grilled garlic clove and wrap them in a lettuce leaf. Dip the leaf in the dipping sauce and eat at once.Serves 6
Nutrition Facts : Nutritional Facts Serves
KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES
These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.
Provided by Kay Chun
Categories burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
- Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
- In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
- Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
- Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
- Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.
KOREAN BARBEQUED BEEF
I'm not sure if this is authentic, but it tastes like the bulgogi at the Korean restaurants I have eaten in. It's great for entertaining (easy to marinate in advance, and cook on the grill) and the sauce is fabulous!
Provided by HannahKate
Categories World Cuisine Recipes Asian Korean
Time 1h22m
Yield 8
Number Of Ingredients 10
Steps:
- Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
- Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
- Preheat a grill for medium-high heat and lightly oil grate.
- Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
- To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 7.4 g, Cholesterol 36.8 mg, Fat 5.9 g, Fiber 0.7 g, Protein 16.4 g, SaturatedFat 2.1 g, Sodium 941.5 mg, Sugar 4 g
GRILLED BEEF WRAPPED IN SESAME LEAVES (BO LA LOT)
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Provided by Nguyen Tran
Categories HarperCollins Grill Appetizer Hors D'Oeuvre Beef Shallot Garlic Lemongrass Ground Beef
Yield 2-4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of lightly salted water to boil over high heat. In a bowl large enough to soak sesame leaves, prepare an ice water bath.
- Once the water is boiling, boil leaves for 5 seconds, then remove and immediately submerge in ice water bath. Remove leaves, shake off excess water, pat each leaf dry, then drip dry on a bed of paper towels. Because you're going to use the leaves to wrap the beef, make sure to keep them as whole as possible.
- Heat wok/pan with a dash of cooking oil over medium-high heat. Sauté shallots for 3 minutes, or until they become translucent. Remove pan from heat, and immediately stir in garlic and lemongrass. Set aside and let cool to room temperature.
- In the meantime, combine beef, fish sauce, five-spice powder, palm sugar, and turmeric in bowl. Add cooled-down sautéed aromatics (shallots, garlic, lemongrass) and mix.
- One by one, lay out blanched sesame leaves, shiny-side up, with the top of the leaf pointing away from you. Drop a tablespoon of meat in the lower middle end of the leaf and form a small log widthwise across the stem, then fold in the sides and slowly roll up until closed. Lay flat on a tray and repeat until you're out of beef or sesame leaves, whichever comes first.
- Next, skewer as many "logs" with two skewers (or toothpicks), keeping about 1 inch between the parallel skewers. Brush wrapped logs o' beef with oil. Repeat until all wrapped beef is skewered and oil-brushed.
- If you have a grill, place directly on a rack over a medium-high flame. Cook for 3 minutes per side, or until the leaves are slightly charred.
- If you don't have a grill, sauté in a pan over medium-high heat with some cooking oil. Make sure the pan is hot before adding the skewers-and keep the skewers in place, or the leaves will unravel as they cook.
- Stack skewers on top of one another in a crisscross pattern. Garnish with sesame seeds and red bell peppers, and serve with a side of pickles to balance out the flavors.
More about "korean sesame grilled beef recipes"
KOREAN GRILLED STEAK WITH TOASTED SESAME CHIMICHURRI.
From halfbakedharvest.com
4.4/5 (194)Total Time 30 minsCategory Main CourseCalories 403 per serving
KOREAN-STYLE GRILLED BEEF BBQ (SOEGOGI-GUI) RECIPE BY …
From maangchi.com
Category BBQ
SESAME GRILLED BEEF RECIPE - STEVEN RAICHLEN | FOOD & WINE
From foodandwine.com
Servings 6
- With a meat pounder, pound the meat between 2 sheets of plastic wrap until you have wide, thin strips. In a shallow bowl, combine the soy sauce, sugar and sake; stir to dissolve the sugar. Stir in the remaining ingredients. Add the meat and turn to coat with the marinade. Set aside to marinate for 1 hour, turning the meat from time to time.
- In a medium bowl, combine the soy sauce, sake and sugar; stir to dissolve the sugar. Add the Asian pear, scallions, onion and sesame seeds. Pour the sauce into 6 small bowls.
- Light a grill. When the fire is hot, arrange the meat on the grill and cook for 1 to 2 minutes per side, or until nicely browned. Transfer the meat to a platter and arrange the romaine leaves alongside. To eat, wrap a piece of meat in a lettuce leaf, dip the bundle in the Asian pear sauce and pop it into your mouth.
KOREAN MARINATED SESAME BEEF BULGOGI - CRAFTING A FAMILY
From craftingafamily.com
GALBI - KOREAN BBQ MARINATED BEEF SHORT RIBS | RECIPETIN EATS
From recipetineats.com
GRILLED KOREAN FLANK STEAK WITH SESAME CHIMICHURRI
From nevernothungry.com
KOREAN GRILLED BEEF | GMSQ.GRUNDFOS.COM
From gmsq.grundfos.com
KOREAN HONEY-SESAME MARINADE - BARBECUEBIBLE.COM
From barbecuebible.com
BULGOGI (KOREAN BBQ BEEF) - MY KOREAN KITCHEN
From mykoreankitchen.com
KOREAN KALBI (BUTTERFLIED SESAME-GRILLED BEEF SHORT RIBS)
From npr.org
SSAMJANG (KOREAN BARBECUE DIPPING SAUCE) RECIPE - SERIOUS EATS
From seriouseats.com
KOREAN SPICY BEEF - KHIN'S KITCHEN | KOREAN CUISINE | QUICK & EASY
From khinskitchen.com
KOREAN BEEF BULGOGI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPE: GRILLED KOREAN BEEF SHORT RIBS - FOOD NEWS
From foodnewsnews.com
KOREAN SESAME GRILLED BEEF - CKBK
From app.ckbk.com
30 MINUTE KOREAN BEEF + TOASTED SESAME RICE - HALF BAKED HARVEST
From halfbakedharvest.com
BULGOGI (KOREAN BBQ BEEF) RECIPE | KOREAN BAPSANG
From koreanbapsang.com
KOREAN SESAME GRILLED BEEF - KOREAN RECIPES
From fooddiez.com
KOREAN BEEF BARBECUE WITH TOASTED SESAME SALT RECIPE | BON APPéTIT
From bonappetit.com
BOOL KOGI (KOREAN SESAME GRILLED BEEF) - BARBECUEBIBLE.COM
From barbecuebible.com
KOREAN SOY-SESAME BEEF RECIPE | REAL SIMPLE
From realsimple.com
KOREAN SESAME GRILLED BEEF RECIPE - FOOD.COM
From pinterest.com
KOREAN SESAME BEEF WITH LETTUCE WRAPS RECIPE | MYRECIPES
From myrecipes.com
BULGOGI - KOREAN BEEF BBQ - KIMCHIMARI
From kimchimari.com
BULGOGI (KOREAN GRILLED BEEF) プルコギ • JUST ONE COOKBOOK
From justonecookbook.com
KOREAN SIZZLING BEEF RECIPE - FLAVORITE
From flavorite.net
KOREAN SESAME BURGER - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
KOREAN BEEF BARBECUE | RED MEAT RECIPES | WEBER GRILLS
From weber.com
SIZZLING KOREAN-STYLE BEEF WITH SESAME SEEDS - MYRECIPES
From myrecipes.com
EASY BEEF BULGOGI RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
TRADITIONAL KOREAN BULGOGI (SESAME STEAK) RECIPE
From thespruceeats.com
KOREAN SESAME GRILLED BEEF - 200,000+ FREE RECIPES & MEAL PLANS
KOREAN BEEF BBQ KALBI - HEALTHY WORLD CUISINE
From hwcmagazine.com
KOREAN SIZZLING BEEF RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
KOREAN BBQ BEEF LETTUCE CUPS - THERESCIPES.INFO
From therecipes.info
MENU - SESAME KOREAN GRILL
From sesame-koreangrill.com
KOREAN SOY-SESAME BEEF RECIPE - FOOD NEWS
From foodnewsnews.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beef #asian #korean #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #steak
You'll also love