KOREAN-STYLE BBQ BEEF RECIPE BY TASTY
Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
- In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
- Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
- Heat the canola oil in a large skillet over high heat. Pat the meat dry.
- Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
- Serve with rice and side dishes.
- Enjoy!
Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams
EASY BULGOGI (KOREAN BBQ BEEF)
Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.
Provided by KDC860
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 10.2 g, Fiber 0.5 g, Protein 21.4 g, SaturatedFat 2.9 g, Sodium 844.2 mg, Sugar 8.1 g
EASY SWEET & SAVORY KOREAN BBQ GRILLED BEEF SHORT RIBS (KAL
This is probably the best homemade Korean grilled beef dish EVER, no exaggeration. I guess you can think of it as a Korean-style beef teriyaki. It is my daughter's favorite way to eat meat and I've never met an American who didn't like it. I was surprised not to find any other kalbi recipe on the zaar, though there are many for braised short ribs and the other korean bbq beef, bulgogi. Kalbi is simple and delicious. Growing up, I typically only had kalbi on special occasions, family holiday dinners, church picnics, and the like. In a restaurant, it can get very pricey but it's a real treat of an experience to have kalbi cooked right at the table and have all sorts of side dishes to eat with it. This recipe is also very flexible: easily doubled; any sweeteners can work in place of sugar (pear juice, honey, brown sugar); easily fried in a skillet or broiled in the oven or grilled... You can serve with just rice, or go all out restaurant-style and serve with red lettuce leaves for wrapping, spicy bean paste, slices of garlic cloves, sliced up scallions and kimchi. It's up to you! The only important thing to remember is the proportion of sugar to soy sauce to water that will result in the best combination of sweet and savory. Prep time does not include marinating time.
Provided by olivejuice
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
- In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
- Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible.
- Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight.
- Line the grill with foil and poke holes in the foil. On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness.
- Serve with rice.
- Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores). In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best). In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.
Nutrition Facts : Calories 1674.8, Fat 133.6, SaturatedFat 55.1, Cholesterol 258.6, Sodium 4194.5, Carbohydrate 59.9, Fiber 2.3, Sugar 52.5, Protein 58.4
GRILLED KOREAN BBQ BEEF SHORT RIBS
Steps:
- Make the marinade: Combine the soy sauce, cola, brown sugar, garlic, pear and sesame oil in a large bowl. Stir together with a whisk or fork until the sugar is dissolved and the garlic is distributed evenly.
- Marinate the short ribs: Add the short ribs to the marinade and massage it into the beef. Cover and let marinate in the refrigerator for 1 to 4 hours.
- Heat a grill pan or grill over high heat for at least 5 minutes. Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the beef from sticking.) Working in batches, pat any excess marinade off the short ribs and grill in a single layer for 4 minutes per side, or to your desired doneness. Remove from the grill and garnish with the scallions and sesame seeds.
BULGOGI (KOREAN BBQ BEEF)
Bulgogi is one of the classic Korean BBQ dishes. But it's also very useful for adding Korean beef to other dishes like bibimbap or making mashup dishes like Korean tacos and quesadillas. The secret to hand slicing the meat into paper-thin slices is to freeze it until semi-firm, about 3 hours. It will still be semi-pliable but very firm and easier to slice. You can also buy the beef pre-sliced at any Korean market. This marinade is also great for making a Korean style rib-eye, New York strip or filet mignon.
Provided by Jet Tila
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the semi-frozen beef into 1/8-inch-thick slices.
- Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
- Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
- Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
- Garnish with sesame seeds.
KOREAN BBQ BEEF (PUL-KOGI)
This easy to prepare Korean dish is sure to please. It can also be cooked on the grill, in a skillet, or under the broiler. Serve with white rice.
Provided by Tanya
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 13.8 g, Cholesterol 60.3 mg, Fat 14.9 g, Fiber 1.5 g, Protein 20.6 g, SaturatedFat 4.8 g, Sodium 946.9 mg, Sugar 8.8 g
KOREAN KALBI (BBQ BEEF SHORT RIBS)
Steps:
- 1. Soak the ribs in cold water for about an hour or until coloration of the water turns pinkish red. Drain and rinse under cold water. Set aside. 2. Combine soy sauce, pear, garlic, ginger, and onion into a food processor. Pulse until smooth. 3. In a large mixing bowl (the ribs will be added here later), combine all the sauce ingredients and mix well. Add the beef short ribs and coat thoroughly. 4. Cover the ribs with plastic wrap and refrigerate overnight. 5. If using a grill, heat the grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired preference. Serve short ribs with white rice and kimchi. 6. If using a stove top, add the short ribs to a non-stick frying pan on medium-high heat. Cook about 5 minutes on each side or until slightly charred. Serve with rice and accompanying side dishes. Enjoy! *If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-size pieces. The dark marinade can stain clothes so be careful.
KOREAN BBQ BEEF SKEWERS
Provided by The Hearty Boys
Categories appetizer
Time 2h45m
Yield 90 pieces
Number Of Ingredients 10
Steps:
- Heat a grill pan over high heat for 2 minutes and place the beef slices onto the surface for 1 minute per side. Remove immediately and set aside
- Whisk the hoisin, ketchup, barbecue sauce, nam pla, soy sauce, ginger, vegetable oil, scallions and cilantro together in a large bowl. Add the grilled beef and refrigerate at least 1 hour to let the flavors blend.
- Remove from the refrigerator and thread one piece of beef onto a 6" bamboo skewer. Repeat with the remaining beef, set onto a decorative platter and garnish with chopped cilantro.
KOREAN BBQ BEEF SHORT RIBS
I like to make this when its really cold outside. I usually fix them in the oven because it help heat the house up. But if you want to use the crockpot thats fine. Enjoy!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Beef
Time 5h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 250 degrees. Spray deep dish with non stick cooking spray. Place ribs in pan. Combine green onions, tamari sauce,beef broth, brown sugar,ginger, garlic and pepper in a medium bowl. Mix well and pour over ribs. Cover and Bake for 5 hours or until ribs are fork tender. Add sesame oil and allow to cook another 15 minutes. Then put over rice and apply sesame seeds if desired.
KALBI (KOREAN BBQ BEEF SHORT RIBS)
Steps:
- Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble. * NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.
BANGJA GUI (KOREAN BBQ BEEF IN A LETTUCE WRAP)
Make and share this Bangja Gui (Korean BBQ Beef in a Lettuce Wrap) recipe from Food.com.
Provided by Elmotoo
Categories Steak
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cut the steak into thin slices 3 inches long and 2 inches wide. This can be done easily if the steak is half frozen. Mix the steak with salt, 1 TB sesame oil and the pepper; put seasonings into the meat. Set aside for 15 minutes.
- Soak the scallion slices in ice water for 15 minutes. Drain well. Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside.
- Mix the chili powder, sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside.
- Grill the steak for 1 to 3 minutes until done according to taste.
- Take 1 lettuce leaf put several slices of steak in the center add about 1 tablespoon of the seasoned scallions a sliver or two of garlic fold the lettuce over the steak and eat.
Nutrition Facts : Calories 114.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 34, Sodium 462.1, Carbohydrate 2.7, Fiber 0.8, Sugar 0.9, Protein 13.9
OVEN BAKED KOREAN BBQ BEEF RIBS
You can use other types of ribs (baby back ribs) but these tend to have more meat on then.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 8h15m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients except ribs to make marinade.
- 2. Pour the marinade over the meat and make sure it's reaching all parts of the meat. Cover the meat and transfer it to the fridge. Marinate the meat for at least 4 hrs (but ideally for 24 hrs for optimal results).
- 3. Preheat the oven on 100 C/212 F (on fan forced setting) for 20 minutes.
- 4. Lay down some waxed baking paper (or aluminum foil) on a baking sheet (or roasting pan). Then place the marinated rack of ribs. Splash some marinade around the ribs but discard most of sauce.
- 5. Cook it for 8 hrs.
- 6. Take the meat out and carve. Serve.
KOREAN BBQ BEEF TACOS
Try these Korean BBQ tacos tonight; they're packed with flavor and ready in 30 minutes!
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine oil with Knorr® Beef flavor Bouillon Cube in small cup, mashing with fork until blended; rub over steak.
- Cook steak in large nonstick skillet over medium-high heat until desired doneness. Remove steak and set aside. Prepare Knorr® Menu Flavors Rice Sides™ - Asian BBQ in same skillet according to package directions.
- Meanwhile, combine carrot, snow peas, green onions and lime juice in medium bowl; set aside.
- Thinly slice steak. Evenly divide rice between tortillas. Top with steak, then vegetable mixture.
Nutrition Facts : Calories 506.6 calories, Carbohydrate 70.3 g, Cholesterol 25.2 mg, Fat 13.7 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 3.7 g, Sodium 1044.2 mg, Sugar 2.6 g
KOREAN-STYLE BBQ BEEF DINNER KIT RECIPE BY TASTY
This dinner kit makes for the ultimate comfort food, and the beauty of this family friendly dish is that it comes together so quickly! Tasty dinner kits are now available in stores.
Provided by Tasty
Time 30m
Yield 5 helpings
Number Of Ingredients 7
Steps:
- Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
- Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
- Meanwhile, coat sliced beef with seasoning in shallow bowl or plastic bag.
- Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add beef and peppers; cook 6 to 7 minutes, stirring occasionally, until sauce thickens.
- Top rice with beef and peppers; drizzle with Korean BBQ Sauce. Sprinkle with optional toppings if desired. Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 18 grams, Sugar 1 gram
KOREAN BEEF BBQ (KALBI/GALBI)
This is the best marinade for the Korean beef ribs. The meat is cut in a style called flanken, across the ribs to make the marinade go deeply into the grain of the meat. This recipe was tweaked by a Korean market and my observations from my ex Korean mother-in-law. This recipe works for 10lbs of meat
Provided by ButterflyVioletta
Categories Meat
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cut green onions into 2 inch pieces.
- Pulverize the pear.
- Mix all ingredients and add beef.
- Marinade for 24 hours.
- Grill.
Nutrition Facts : Calories 381.4, Fat 14.6, SaturatedFat 2.1, Sodium 3235.7, Carbohydrate 57.1, Fiber 2.4, Sugar 49.4, Protein 8
KOREAN BEEF BBQ
This is absolutely to die for! It is very quick and easy, and my favorite all time dish. try this recipe. you won't be disappointed. I serve this on top of jasmine rice with Recipe #20028.
Provided by Casie
Categories Steak
Time 1h18m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- To cut beef at 1/16th of an inch, it is easier if the meat is partially frozen.
- Combine brown sugar through garlic in a large zip-lock bag and stir.
- Add the beef slices and marinate in refrigerator for 1 hour.
- Heat a large non-stick skillet coated with cooking spray over medium heat and add beef, discarding remaining marinade.
- Cook approximately 8 minutes turning frequently, or until desired degree of doneness.
- If you prefer to grill, place a wire grilling basket coated with cooking spray on grill rack, and grill 8 minutes, turning frequently.
- Serve over jasmine rice.
Nutrition Facts : Calories 506.8, Fat 2.2, SaturatedFat 0.4, Sodium 1046.8, Carbohydrate 108, Fiber 3.7, Sugar 4.9, Protein 10.6
KOREAN BBQ BEEF RICE BOWLS
Combine vegetables, grains and lean meat for our Korean BBQ Beef Rice Bowls. Our Korean BBQ Beef Bowls recipe is a tasty Healthy Living recipe.
Provided by My Food and Family
Categories Sauces & Condiments
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss cucumbers with vinegar in small bowl. Reserve for later use, stirring occasionally.
- Cook rice in large nonstick skillet as directed on package, omitting salt. Spoon into 4 bowls; cover to keep warm.
- Add meat to skillet; cook until evenly browned, stirring frequently. Meanwhile, mix next 4 ingredients until blended.
- Add garlic sauce mixture to meat; mix well. Spoon over rice.
- Top with cucumbers, onions and sesame seed.
Nutrition Facts : Calories 350, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
KOREAN BBQ BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan to high.
- Combine the sesame oil and salt in a small bowl and set aside.
- Thinly slice the scallion greens into 3-inch-long julienne. Stir together the soy sauce and rice vinegar in a small bowl. Add the scallions, toss and set aside.
- Lightly oil the grill and rub the grates with one of the onion rounds. Place the onions on the grill and grill until slightly charred and softened, 3 to 4 minutes per side. Move the onions off to the side to keep warm. Grill the rib-eye slices until browned and cooked to the desired doneness, about 2 minutes per side.
- To eat, dip a piece or two of the rib-eye into the seasoned sesame oil and then place in a lettuce leaf along with some grilled onions. Top with some marinated scallions and consume like a taco.
KOREAN BBQ BEEF (PUL-KOGI)
"A fruity marinade - made with minced pear or kiwi, garlic, sesame oil, and rice wine -tenderizes and flavors the beef, creating a dish that is sure to please. This version is cooked on top of the stove in a grill pan."
Provided by SLColman
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame.
- seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
- Preheat grill pan over high heat. Brush oil over grill pan, and add beef. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Nutrition Facts : Calories 474, Fat 30.5, SaturatedFat 10.8, Cholesterol 111.1, Sodium 1087.4, Carbohydrate 13.3, Fiber 1.4, Sugar 8.9, Protein 34.7
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