Best Bulgogi Korean Barbecued Beef Recipes

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 .

BULGOGI (KOREAN BARBECUED BEEF) LETTUCE WRAPS

Steps:

• Heat a nonstick pan at medium-low for about 30 seconds.
• Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes.
• Set aside.
• Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds.
• Stir until the sugar has more or less dissolved.
• Add meat, tossing to coat.
• Marinate 30 minutes or up to overnight.
• Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred.
• You want that nice glossy brown look, not the sweaty grayish look.
• Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.
• To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy!

BULGOGI (KOREAN BARBECUED BEEF)

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.

BULGOGI (KOREAN BARBECUED BEEF)

Steps:

• It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable. Cut the meat into thin slices, as thin as possible. Put the slices into the large mixing bowl and sprinkle brown sugar over it and mix with hands. Let it sit for about 20 minutes.
• Meanwhile, prepare the marinade. Place onion into food processor or blender until liquid and pour into small bowl. Mix together soy sauce, brown sugar, black pepper and sesame oil. After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar. Add minced garlic, green onion and put into sugar/meat mixture. Pour both sauces into the garlic/onion meat mixture and mix well, using hands. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat.
• Refrigerate for at least two hours or overnight, the longer the better, not to exceed 3 days.
• Cook in frying pan until the meat is cooked thoroughly.