Best Korean Barbecue Bulgogi Recipes

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.

DAEJI BULGOGI (SPICY KOREAN PORK BARBECUE)

Steps:

• Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
• Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
• Prepare grill.
• Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

DAEJI BULGOGI (SPICY KOREAN PORK BARBECUE)

Steps:

• 1. Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
• 2. Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
• 3. Prepare grill.
• 4. Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

KOREAN BULGOGI (SWEET BARBECUE BEEF STRIPS)

Steps:

• 1. Try to slice the beef as thinly as possible. Selecting premium cuts of meat recommended for extra taste and quality. 2. Mix all ingredients in a large mixing bowl enough to fit the batch of thinly sliced beef. Mix to coat and marinate in refrigerator for at least a few hours, although overnight refrigeration is recommended. 3. After marination, cook over medium high heat on a non-stick skillet or frying pan. Cook until meat loses its pink color or until slightly charred. 4. Serve hot with rice and banchan (side dishes) including lettuce varieties for wraps. Red leaf lettuce, Boston bibbs, and romaine lettuce work best. *For easier slicing of the beef, stick the beef in the freezer for 20~25 minutes. This will make cutting much easier, trying to attain paper-thin slices.

BULGOGI (KOREAN BARBECUE)

Steps:

• Toss the thin meat slices with sugar. Mix all remaining ingredients except sesame seed oil. Pour the mixure over meat and toss. Allow to marinate a few brief minutes, but not for a long time because soy sauce will harden the meat. Then add sesame seed oil and cook. Lacking a bulgogi grill, you could lightly saute the marinated meat in a lightly oiled heavy skillet with similar results.

BULGOGI/KOREAN BARBECUE

Steps:

• 1. Clean blood of beef with cotton cloths, remove fats and tendons, and cut into 5 cm-wide, 4 cmlong and 0.3 cm-thick along with opposite direction of the texture. 2. Skin onion and wash, shred at intervals of 0.5 cm-wide (190 g). 3. Blend seasoning sauce. 4. Wash lettuce under running water. RECIPE 1. Add seasoning sauce to the beef and fumble with hands, then add onion, marinate it for 30 min. 2. Heat the barbecue pan, pan-fry the beef on high heat for 3 min. then turn over the beef, lower the heat to medium, fry it another 5 min. 3. Serve with lettuce.

KOREAN BARBECUE - BULGOGI

Steps:

• Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and Yangnyum kanjang sauce, together with a selection of accompaniments suc h as Kim Chee (chili pickled cabbage) and Jeot Khal (spiced whitefish). Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat a tabletop broiler (Hibachi or Ghengis Kahn Cooker), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks.