My Ungrilled Bulgogi Food

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.

AUTHENTIC KOREAN BULGOGI

Steps:

• Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

EASY BULGOGI (KOREAN BBQ BEEF)

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

MY UNGRILLED BULGOGI

Steps:

• Mix marinade ingredients and set aside.
• Set aside a small portion of the chopped scallions for garnish and add remainder to the marinade.
• Set meat onto a cutting board- it is usually an almost rectangular shape, with two shorter sides and two longer sides- position the meat so the"longer" sides are on the top and bottom, and the"short" sides are left and right.
• Take note of the sinewy lines running straight along the"long" side of the meat- those are the grain lines.
• Take a large chef's knife and cut a very, very thin slice of meat off of the short end, as you do so you should be cutting through the grain lines (top to bottom) as if you were making a line through a grid or a tic-tac toe board- this should result in thin, short strips of meat (cutting through the sinewy lines this way will produce tender meat). Cut all of the meat into these thin, short strips and add them all to the marinade.
• Take a vegetable peeler and peel carrots (discard peels)- then using the veggie peeler, continue to"peel" off strips of the carrot meat until the carrots are all cut into long, wide thin strips- add to marinade and seal container and flip over a few times to make sure everything is coated.
• Let marinate in the refrigerator for at least 2 hours.
• Drain meat& carrot strips,reserving the marinade into a small saucepan (don't worry is some of the green onions end up in the meat or the marinade- they will all get cooked eventually).
• Heat 1 tsp sesame oil in a large wok or large, deep skillet over medium-high heat.
• Stir fry half of the meat strips until just cooked through (maybe 5 minutes or so)- there may still be a little pink remaining- immediately remove to a covered dish to keep warm, then stir fry remaining beef (about another 5 minutes or so) and remove it to the same covered dish.
• (Don't try to cook this all together or you will steam the meat and it will get too watery).
• Add the marinade to the empty pan and bring to a boil,once it boils, let boil rapidly for 3 minutes to reduce sauce and kill off any bacteria.
• While it is reducing, portion out 1 cup cooked rice per serving (see TIP below) and divide meat& carrots among each plate.
• Drizzle reduced marinade over rice and meat and garnish with reserved raw green onion slices and a sprinkling of sesame seeds.
• TIP: I use a small custard cup or even a 1 cup measuring scoop to form the rice into decorative portions-if you press the freshly cooked Jasmine rice (which is slightly sticky) into the bowl to fill it tightly, then flip it over onto the plate, when you remove the bowl, the rice will have taken the shape of the cup.

BULGOGI

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.

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.

BULGOGI (KOREAN BBQ BEEF)

Steps:

• Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
• 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.
• Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

BULGOGI (KOREAN BARBECUED BEEF)

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 .

GARDEN OF GOOD AND EVIL BULGOGI

Steps:

• Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes. Remove plastic and slice very thin.
• In a medium nonmetallic bowl, whisk together seasoned salt, soy sauce and black pepper. Add pork slices and let marinate for 5 minutes. Heat a large saute pan on high. Add oil and cook pork until cooked through, 3 minutes. Remove to a platter with rice and lettuce cups.
• In a small bowl mix together onions, rice wine vinegar, and chili flakes. Set aside.
• In assembly-line fashion, lay out in separate bowls on a platter, the onion marinade, sliced garlic, sliced jalepeno, Sriracha sauce, miso paste and cabbage.
• To serve, place onto a lettuce leaf, 1/2 teaspoon of sriracha, 1/2 teaspoon miso paste, 3 pieces of pork, 3 tablespoons of rice, 2 slices of garlic and jalapeno, 2 tablespoons of cabbage, and 1 teaspoon of green onions with rice wine vinegar. Roll up. Repeat with remaining lettuce leaves.

BULGOGI (KOREAN BEEF)

Steps:

• In large bowl, mix all ingredients except beef and vegetables.
• Set aside.
• Add beef to sauce and mix well until meat is saturated w/sauce.
• Slice veggies into small pieces and mix with beef. (Add mushrooms only at cooking time.).
• Let marinate for 30 minutes at the least.
• Cook as a stir-fry on the stove until desired doneness.
• Enjoy!

MY AUNTIE'S REAL BULGOGI

Steps:

• Place Asian pear, kiwi, and soy sauce in a blender; puree until smooth. Transfer puree to a large resealable plastic bag. Add beef slices; shake to coat thoroughly.
• Pour beef mixture into a large bowl; add brown sugar, peeled ginger root, ginger slices, garlic, chili oil, sesame oil, honey, red pepper flakes, salt, and black pepper. Cover with plastic wrap and let marinate in the refrigerator, at least 3 hours.
• Preheat an outdoor grill for high heat and cover grate with aluminum foil.
• Remove beef from the bowl, discarding marinade, and cook, covered, on the preheated grill until browned, about 10 minutes. Turn beef slices and cook until second side is browned, about 5 minutes more.

BULGOGI (KOREAN MARINATED BBQ MEAT)

Steps:

• Cut the meat into thin bit-size 1" x 2" wide strips.
• Combine the remaining ingredients in a separate bowl.
• Add the meat to the marinade, one slice at a time; blend thoroughly.
• Let stand for at least one hour (preferably overnight) in the refrigerator.
• Barbecue beef over hot coals (or in an electric skillet) until done, but do not overcook.
• Serve hot by placing a piece of meat and some"Sticky-Rice" in a lettuce leaf-- roll up the lettuce leaf and eat.