Best Bul Gal Bi Korean Style Bbq Recipes

GALBI (KOREAN BBQ BEEF SHORT RIBS)

Steps:

• Rinse the ribs and drain water. Trim excess fat. Butterfly the short ribs so the meat is 1/4 to 1/2-inch thick. (See below for the instructions.)
• Mix all marinade ingredients well. Marinate the meat for at least 6 hours (overnight for best results). The thicker the meat the longer you'll want to marinate.
• It's best to grill over charcoal or wood charcoal (sootbul), but a gas grill works well too. Grill over medium high to high heat, turning only once, 2 - 3 minutes on each side. Make sure to preheat the grill for nice grill marks.

BEST BULGOKI - KOREAN BARBEQUE BEEF

Steps:

• Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
• Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.

DAK BULGOGI (KOREAN BARBEQUE CHICKEN)

Steps:

• Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
• Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
• Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
• Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer thighs to a serving plate and garnish with sesame seeds.

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.

BULGOGI (KOREAN BBQ)

Steps:

• In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
• Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

BULGOGI BEEF (KOREAN-STYLE BARBECUE)

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.

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)

BUL GAL BI (KOREAN-STYLE BBQ

Steps:

• Place flank steak in a gallon-size heavy zipper bag and set aside.
• In a medium bowl, whisk together soy sauce, rice wine or vinegar, and brown sugar until sugar is dissolved. Add with remaining ingredients to zipper bag; shake to combine marinade ingredients, then press out air and seal bag. Place in a large bowl and marinate in refrigerator for 1 to 2 hours, shaking or turning occasionally.
• Prepare grill or broiler and remove flank steak from zipper bag; discard marinade. Grill or broil to desired temperature, about 6 minutes per side for medium-rare. Let rest for 10 to 15 minutes before slicing very thinly against the grain. Serve with steamed white rice and extra marinade or Go-Chee-Jang Sauce. If Go-Chee-Jang is not available, use a commercial hot sauce, such as Sriracha.

KAI BI (KOREAN STYLE GRILLED SHORT RIBS)

Steps:

• MARINADE.
• Chop onion, pear or apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste. Pour into medium mixing bowl.
• Slice green onion and add to bowl.
• Add all other ingredients. Mix well and let stand for at least fifteen minutes.
• If too thick, add equal parts soy sauce and water until reach desired consistency.
• PREPARE MEAT.
• Very lightly salt meat on both sides and let sit 10 minutes.
• Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. Refrigerate for 6 to 24 hours.
• GRILL MEAT.
• Remove meat from refrigerator and let set at room temperature for 20 minutes.
• Heat grill to high heat.
• Cook until browned then turn and cook until browned on the other side, about 2 minutes per side.
• NOTE:.
• If you can't get the butcher to butterfly the ribs, you can do it yourself. Separate the ribs, then slice into the meaty side at the center of the rib section, stopping just before cutting through the membrane. Turn your knife 90º (flat to the bone) right and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through, roll the loosened flap of meat away from the knife, and continue slicing until again just short of slicing through. Repeat until you reach the "end" of the meat. Do the same for the left side and repeat this with each rib section.

GALBI (KOREAN-STYLE SHORT RIBS)

Steps:

• Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
• Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
• Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.