Time 1h15m Yield 6 Number Of Ingredients 12 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.
Time 1h20m Yield 2 Number Of Ingredients 13 Steps:
Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes. Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours. Season meat with salt and a drizzle of vegetable oil. Toss. Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.
Time 1h Yield 4 servings Number Of Ingredients 14 Steps:
Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up. Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best. In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute. In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight. When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold. If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds. To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.
Time 4h20m Number Of Ingredients 15 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)
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 .
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.
Time 11h30m Yield 2 Number Of Ingredients 12 Steps:
Wrap beef in plastic wrap and freeze until firm, about 1 hour. Cut frozen beef at an angle into very thin slices. Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours. Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight. Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.
Time 15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge. Grill quickly at high heat. The beef cooks very fast when it’s sliced thin so don’t wander away. It only takes a minute or 2 on each side! Serve over noodles or rice or over greens for a delicious, Asian-style salad.
Time 4h20m Yield 4 servings Number Of Ingredients 13 Steps:
Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container. In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth. Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight. Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side. Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice. Enjoy!
Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Mix all of the marinade ingredients together except for the beef and any optional vegetables as mentioned in the description. Add the beef (and any optional vegetables) to the marinade prepared above - in a large bowl or zip bag. Make sure the marinade is well mixed with the beef. You will need to use your hands here and just massage everything together. While the beef is in the marinade, heat the charcoal until the coals are grey. Add the meat slices and any vegetables to the mesh tray or basket. Turn the beef slices (and vegetables if using) a time or two while cooking. They will only take a few minutes, but you want to make sure they are cooked through and slightly charred for the best flavor. If pan-frying, pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew. Serve with rice, or wrapped in lettuce leaves, or make a bulgogi bowl with rice on the bottom and beef and vegetables placed on top.
Time P1DT10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Mix beef& sugar, let rest 2 minutes, then add remaining ingredients. Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates! Preheat a large, heavy skillet over moderate heat for 2 minutes. Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most. Or, grill beef in very hot gas or electric broiler. Serve immediately with white sticky rice and an assortment of side dishes.
Time 12m Yield 4 , 4 serving(s) Number Of Ingredients 11 Steps:
Mix the 9 seasonings. Put the sliced beef and mix together thoroughly; marinate 1 to 2 hours. Grill or broil until beef is cooked to your liking (will cook FAST - is very thin).
