EASY SHEET PAN BEEF BULGOGI
A super hot oven delivers a delicious way to cook up a weeknight meal. For best results, you'll want some meat with marbling. Serve over rice.
Provided by FrackFamily5 CA->CT
Categories World Cuisine Recipes Asian Korean
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight.
- Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
- Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan.
- Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 12.9 g, Cholesterol 77.3 mg, Fat 20.8 g, Fiber 2.4 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 911.7 mg, Sugar 4.6 g
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
MRS. PAI'S BEEF BULGOGI
Guests can fill lettuce cups with steak and fresh herb sprigs or place steak and herbs in lettuce leaves and roll them. If you can't find Memmi Noodle Soup Base, use a combination of fish stock, soy sauce, sugar, and vinegar.
Provided by Martha Stewart
Categories Beef Recipes
Time 4h15m
Number Of Ingredients 13
Steps:
- Toss steak with whiskey. Cover tightly, and refrigerate 8 hours. Transfer steak to a large bowl. Whisk together soup base and sugar until sugar dissolves, and pour over steak. Add garlic, scallions, sesame seeds, and sesame oil, and toss to combine thoroughly. Cover tightly, and refrigerate at least 4 hours and up to 8 hours.
- Let steak sit at room temperature 1 hour, and season with salt. Meanwhile, heat grill to medium-high. Grill steak 1 to 2 minutes per side for medium-rare. Serve with radicchio and lettuce leaves and herbs.
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