Korean-style bulgogi beef recipe
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- Meat and poultry
Thin slices of boneless beef short ribs are briefly marinated in a sweet and spicy marinade, then quickly seared in a hot pan and served over steamed rice in this classic Korean dish.
2 people made this
- 575g boneless beef short ribs, sliced across the grain in 3mm thick slices
- 4 cloves garlic, finely crushed
- 40g grated onion
- 1 tablespoon freshly grated ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon light brown sugar, or to taste
- 80g freshly grated Asian pear
- 4 tablespoons soy sauce
- 1 tablespoon Korean chilli pepper flakes (gochugaru)
- 1/2 teaspoon coarse sea salt, or to taste
- 1 tablespoon vegetable oil, plus more for brushing the pan
- 300g hot steamed rice, or as needed
- 2 sliced spring onion tops for garnish
MethodPrep:15min ›Cook:5min ›Extra time:1hr marinating › Ready in:1hr20min
- Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce and chilli 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 pan with a little vegetable oil and place over high heat. When pan is very hot, add beef in a single layer and cook until meat begins to caramelise around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with sliced spring onion.
You can marinate the beef for up to 12 hours, but I get good results with a 1 to 2 hour marination time.
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About the Recipe
This week I shared my recipe for Korean Beef Bulgogi. In itself, it’s a super simple recipe to serve weeknights over rice with a few assorted Korean ban-chan sides. Check it out for yourself here.
But the bulgogi leftovers are also a terrific base to make ahead and save for another weeknight dinner, or take to work or school lunch. Simply stuff the meat into tortillas or serve over ramen noodles with extra green onion and herbs or layer on a good, crusty roll with fresh veggies, kimchi, lettuces or slaw.
This time around I made easy Beef Bulgogi Bowls, but not with leftovers, instead with a dedicated pan of freshly cooked bulgogi. They’re awfully easy to make and adaptable to whatever veggies and herbs are languishing in your fridge.
This recipe isn’t one that is strict on proportions or measurements. Just go with what flavors and amounts look good to you and you’re ready.set.go.
Because we love everything on the spicier side, I whipped up a simple sauce of red chile garlic sauce (this is my fave) and mayonnaise to add another flavorful topper. You could use Sriracha instead of the red chile garlic sauce if you prefer a more vinegary tang.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
How To Make Korean Bulgogi Beef?
- Slice the steaks very thin about 2-3mm in thickness and place inside a medium-size bowl, you can freeze for them 20 minutes so they remain firm and easier to slice.
- Add soy sauce, grated pear, brown sugar, sesame oil, ginger, black pepper, gochujang pepper paste, and garlic, onion, and combine and mix with the meat marinating it.
- If you want a more liquidy marinate, add the ingredients in step 2 into a blender or food processor and pulse for a few seconds or until it liquifies.
- Cover and refrigerate at least 3 to 4 hours. For best results marinate overnight.
- Add 1-2 tablespoons of vegetable oil (depending on your skillet size) into a wok or skillet and heat on medium-high.
- Carefully place each piece of sliced beef in a single layer and fry for 3-4 minutes each side and place onto a plate.
- Add the remaining oil and repeat until all the meat is cooked.
- Once all the meat is cooked place it back into the skillet with the remaining marinating sauce, 2 tablespoon water, and shredded carrots, and cook for 3-4 minutes tossing them together.
- Serve immediately with rice, noodles, or salad. Garnish with sesame seeds and green onions.
Bulgogi (Korean BBQ Beef)
Recipe adapted from Chris Oh, Hanjip, Los Angeles, CA
Yield: 4 to 6 servings
Prep Time: 15 minutes, plus marinating time
Cook Time: 5 minutes
Total Time: 20 minutes, plus marinating time
½ tablespoon Korean red pepper flakes, plus more for garnish
2 pounds rib eye steaks, thinly sliced crosswise into ⅛-inch slices
2 tablespoons vegetable oil
Thinly sliced scallions, for garnish
Toasted white and black sesame seeds, for garnish
Steamed white rice, for serving
1. In a large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and onion powders, and Korean red pepper flakes until the sugar has dissolved. Add the sliced rib eye and let marinate for 1 hour.
2. In a large cast-iron pan, heat the vegetable oil over high heat. Drain the meat, discarding the marinade. Working in batches, cook the meat, flipping once, until caramelized and golden, 1 minute per side. Transfer to a platter.
3. Garnish the bulgogi with the scallions, sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.
Korean Style Bulgogi Bbq Pizza Recipe
A popular Korean food with a spin on a classic style pizza, Bulgogoi pizza is absolutely delicious with its unique sauce and Korean bbq beef as a topping. Get ready to make this Korean style bulgogi bbq pizza recipe, I’m sure your gonna love it.
Bulgogi is a type of barbeque sauce that is used to marinate meat in Korea. It’s widely used in pizza and has a nice sweet-savory flavor profile. What I love about this style of Korean pizza is that anything goes, I mean toppings of course.
In Korea, Bulgogi pizza is wonderfully colorful with a mix of vegetables including sweet potato and corn…sounds weird? Yes, corn adds contrast, texture, and sweetness to this Korean style pizza making it fantastically delicious.
Let’s get started making this unique Korean style bulgogi bbq beef pizza!
How to tenderize flank steak for bulgogi
This marinade with some juice from a can of pineapple does the nice trick tenderizing the flank steak. You can substitute it with a little bit of ground kiwi. Korean green plum extract (maesilcheong, 매실청) or grated Korean pear is also nice, but not as strong as pineapple or kiwi as a tenderizer.
I cooked some for our lunch within an hour of marinating, and the meat was tender but pleasantly chewy. It will be best to marinate up to a half day, but you can marinate longer if you like your meat very tender.
If you have made my all purpose marinade, you will simply need to add the pineapple juice, ginger, and sesame oil to 1 cup of the all purpose marinade to make a similar marinade as this one.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Korean Style Bulgogi
1. Slice the beef as thinly as you can, then set aside in a large bowl or plastic Ziploc bag.
2. In a blender, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
3. Pour the marinade over the beef, add the onions, and then mix evenly. Cover or close bag and marinate for at least 30 minutes in the
fridge. (Best if marinated overnight)
4. Heat oil in a skillet over high heat.
5. Being careful not to crowd the pan, cook the marinated beef and onions until all the liquid is gone and the meat begins to brown, then top
with the spring onions and sesame seeds.
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How to Make Beef Bulgogi &ndash the Recipe Method
Make the Bulgogi Sauce. Whisk all of the ingredients together in a bowl &ndash soy sauce, gochujang, vinegar, sesame oil, honey or brown sugar, garlic, ginger, red pepper flakes, black pepper and optional minced fresh hot pepper.
Marinate the Meat. Add the sliced ribeye steak and marinate the beef for at least 30 minutes, or overnight for more flavor development.
Grill or Stir Fry the Beef Bulgogi. Heat your grill, cast iron grill pan or wok to medium high heat with a lightly oiled surface. Grill or stir fry the beef for 5-6 minutes for medium-rare, stirring or flipping often, or longer until done to your liking.
Garnish and Serve! Garnish with green onions, sliced peppers, red chili flake and toasted sesame seeds. Serve and enjoy!
Serve with rice or serve your bulgogi on lettuce leaves for awesome lettuce wraps. Works well with noodles, also, or just serve it with any of your favorite side dishes.
Boom! Done! Easy to make, isn&rsquot it? Time for some Korean BBQ beef, my friends. What cut of beef did you use? Did you go for skirt steak? Flank steak? Or my very favorite, ribeye? I love this recipe.
- For the Bulgogi Sauce:
- 1/2 cup (120ml) soy sauce
- 1 1/2 tablespoons (20ml) gochujang (spicy Korean red pepper paste)
- 3 large cloves garlic, grated or minced
- 1 tablespoon grated peeled fresh ginger (from about one 2-inch knob)
- 1 tablespoon (15ml) rice wine vinegar
- 1/4 cup (50g) brown sugar
- 2 teaspoons (10ml) toasted sesame oil
- For the Kimchi Mayo:
- 1 cup (215g) mayonnaise
- 2 tablespoons (30ml) kimchi brine
- 1/2 cup finely diced drained kimchi (100g)
- 1 teaspoon (4g) sugar
- 1 tablespoon (15ml) toasted sesame oil
- 1 small clove garlic, grated or minced
- 2 scallions, white and light green parts only, finely chopped (about 40g)
- For the Burgers:
- 1 1/2 pounds (680g) fresh ground beef chuck (about 80% lean)
- Kosher salt
- Vegetable oil, for oiling the grill
- 2 tablespoons (10g) toasted sesame seeds
- 4 sesame seed buns, split
- 2 cups (about 200g) finely shredded quartered and cored red cabbage
- 1 recipe danmuji (Korean pickled daikon radish), prepared following the recipe but using thin rounds of daikon instead of strips
For the Bulgogi Sauce: In a small saucepan, mix soy sauce, gochujang, garlic, ginger, vinegar, and brown sugar together. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, 5 to 7 minutes. Remove from heat, add sesame oil and let cool. Use immediately or refrigerate in an airtight container for up to 1 week.
For the Kimchi Mayo: In a medium mixing bowl, stir together mayonnaise, kimchi brine, kimchi, sugar, sesame oil, garlic, and scallions until well combined. Refrigerate until ready to use.
For the Burgers: Form beef into 4 patties, about 1/2 inch wider than the burger buns. Using your thumb, press a depression into the center of each patty to prevent bulging during cooking.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place patties directly over hot coals, cover with vents open, and cook, turning occasionally. When patties are well charred and the centers register 110°F on an instant-read thermometer, brush each with the bulgogi sauce on both sides. Continue cooking burgers, flipping and brushing with sauce occasionally, until they register 120°F for medium-rare or 130°F for medium.
Remove patties from grill and brush with more sauce on both sides until well glazed and coated. Sprinkle all over with sesame seeds and let rest 5 minutes.
Meanwhile, toast burger buns over moderate heat on grill until light golden brown. Spread bottom and top buns with kimchi mayonnaise. Layer bottom buns with half the cabbage followed by the danmuji, and patties. Brush top side of patties once more with bulgogi sauce, then top with remaining cabbage, close top buns, and serve.