Best Korean Barbecued Beef Recipes

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BULGOGI (KOREAN BARBECUED BEEF)



Bulgogi (Korean Barbecued Beef) image

Provided by Food Network

Time 1h35m

Yield 6 servings.

Number Of Ingredients 16

2 pounds sirloin or flank steak
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons Asian (dark) sesame oil
2 tablespoons rice wine or sherry
4 cloves garlic, finely chopped
4 scallions, minced
1-inch piece of fresh ginger, peeled, crushed and finely chopped
1 tablespoon sesame seeds, toasted
Freshly ground black pepper
1 head red leaf lettuce, separated into leaves, washed and dried
Sliced green chilies
Whole peeled and sliced garlic cloves
Bean paste
Pepper paste
White rice

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



Bulgogi (Korean Barbecued Beef) Lettuce Wraps image

This dish is great for hot summer days. The crisp lettuce makes a nice wrapper, but doesn't leave you overstuffed like a starchy wrapper can

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 35m

Yield 7 serving(s)

Number Of Ingredients 10

3 large round steaks or 3 large sirloin steaks, about 2 pounds total,thinly sliced
1/2 cup soy sauce
1/4 cup sugar
4 cloves garlic, crushed
4 green onions, minced
1 inch fresh ginger, peeled and grated or finely minced
2 tablespoons sesame oil
2 tablespoons sesame seeds
iceberg lettuce, separated into leaves and kept chilled until serving
2 Asian pears, thinly sliced

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)



Bulgogi (Korean Barbecued Beef) image

Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!!

Provided by Paula Stotts

Categories     World Cuisine Recipes     Asian     Korean

Time 3h20m

Yield 4

Number Of Ingredients 12

3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon monosodium glutamate (MSG)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
½ yellow onion, chopped

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.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 6.2 g, Cholesterol 60.5 mg, Fat 15 g, Fiber 1.3 g, Protein 20.3 g, SaturatedFat 4.8 g, Sodium 1054.6 mg, Sugar 2.8 g

KOREAN BARBECUED BEEF



Korean Barbecued Beef image

Categories     Beef     Marinate     Cocktail Party     Apple     Mango     Winter     Grill/Barbecue     Lettuce     Gourmet

Yield Makes 60 hors d'oeuvres

Number Of Ingredients 16

For marinade:
1/2 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1/3 cup chopped scallion
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesame oil
1 1/2 teaspoons Asian chili sauce
1 3/4 pounds skirt steak
2 small red apples such as Gala
1 firm-ripe mango, peeled and pitted
2 tablespoons fresh lime juice
1 teaspoon Asian chili sauce, or to taste
60 (3- to 4-inch-long) Bibb lettuce leaves
Toasted sesame seeds

Steps:

  • Make marinade:
  • Stir together marinade ingredients and reserve one fourth of marinade for sauce.
  • Marinate steak, then broil:
  • Put steak and remaining three fourths of marinade in a glass dish, turning steak to coat, and marinate at room temperature, turning once, 30 minutes. While steak is marinating, cut apples and mango into 1- by 1/4-inch sticks. Toss together with juice and chili sauce and season with salt.
  • Preheat broiler.
  • Broil steak on rack of a broiler pan 2 to 3 inches from heat until slightly charred, 2 to 3 minutes on each side for medium meat. Let steak stand 5 minutes. Cut crosswise into 1/4-inch-thick slices, then halve slices crosswise. Toss beef in reserved marinade with salt and pepper to taste and divide among lettuce leaves. Top with fruit and sesame seeds.

BULGOGI (KOREAN BARBECUED BEEF)



Bulgogi (Korean Barbecued Beef) image

Provided by My Food and Family

Categories     Home

Time 3h

Number Of Ingredients 9

1 pound sirloin steak
Brown sugar
1 onion
1/4 cup soy sauce
Tbsp 2 or 3 brown sugar
Black pepper
Tbsp 2 to 3 sesame oil
1 Tbsp minced garlic
5 green onions; sliced into 2-3 in. pieces

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KOREAN BARBECUED BEEF



Korean Barbecued Beef image

This delicious Korean barbecued beef recipe comes courtesy of viewer Dinah Surh.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

2 pounds prime rib, sirloin, or flank steak, frozen for 30 minutes or bought presliced from an Asian or Korean market
2 tablespoons sesame seeds, toasted
4 tablespoons toasted sesame oil
1 1/2 tablespoons sugar
1/4 cup Kikkoman sukiyaki sauce, or 1/4 cup soy sauce
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground Korean red pepper or cayenne
2 to 4 scallions, trimmed and thinly sliced into 2-inch-long strips (about 1 cup)
3 cloves garlic, minced
Lettuce leaves, for serving
Cooked white rice, for serving
Gochujang (Korean hot red pepper bean paste), optional

Steps:

  • If using unsliced beef, remove from the freezer and slice to 1/8-inch thickness. In a medium bowl, mix together the sesame seeds, oil, sugar, sukiyaki sauce, salt, black pepper, red pepper, scallion, and garlic. Add beef, and let marinate, covered, for 30 minutes or up to overnight, in the refrigerator.
  • Preheat indoor barbecue grill to medium-high. Place marinated beef on grill, and cook until beef is brown and the edges begin to crisp, 3 to 4 minutes per side. (Alternatively, the meat may be broiled about 5 minutes per side.)
  • Place 1 tablespoon rice and 1 slice of beef on each lettuce leaf. Add a drop of bean paste, if you desire. Wrap like a taco, and serve immediately.

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