Best Korean Restaurant Style Beef Bul Go Gi Recipes

AUTHENTIC KOREAN BULGOGI

Steps:

• Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

KOREAN BUL-GO-GI

Steps:

• 1Freeze the meat just slightly to make slicing easier. Slice into bacon thin slices.
• Place the meat slices in a large mixing bowl and sprinkle with splenda and mix with hands.
• Let this sit for about 20 minutes.
• Mix onion & Asian Pear in blender until liquid, pour into small bowl.
• Mix soy sauce, splenda, black pepper, sesame oil, cooking wine, vinegar and garlic.
• Cut green onion into 2 to 3 inch pieces and put in meat mixture.
• Combine all three mixtures and mix with hands.
• Refrigerate at least two hours.
• Grill the meat in the broiler until it's slightly charred.

KOREAN RESTAURANT STYLE BEEF BUL GO GI

Steps:

• 1. Slice all your meat thin, or have the butcher do it for you. Tell him you want it as thin as he can make it. It should get holes in it when slicing, but lunch meat thickness or a little thicker is easy to handle. You can use any type of Meat you want for this Marinade. Set Aside
• 2. Puree the Pear, garlic and ginger, and put in a large bowl and add the rest of the ingredients except the green onion. Mix until most of the sugar is dissolved.
• 3. Add the green onion & Sesame Salt, mix the marinade and taste. It should taste absolutely deliciously sweet with a taste of sesame oil, and soy sauce and all the other ingredients burst with flavor. In other words you should taste all of the ingredients at once and the soy sauce should not overpower the taste of the other ingredients. Adjust increments to reach that goal. As you can see in the photo you don't get much but it goes along way.
• 4. With your hands gently mix the marinade into the meat.
• 5. Cook on a Hot Hibachi Grill using chopsticks to turn meat over quickly. It will cook instantly and be done within 1 min. Or use a cast iron skillet that is hot and use 1 tbsp. of Peanut Oil to fry the meat in.
• 6. I have adjusted this recipe and is what I remember from that Cook Book. I know longer have that book, but I know what it is supposed to taste like. You can adjust the marinade to your liking.
• 7. Serve with Hinonde Rice, Sheets of Seaweed, Firm or Extra Firm Tofu(do not use silken tofu), Taekwan Radish, or Kimchi, and Wasabi. And always use chopsticks when eating Food from the Orient. It is designed that way.
• 8. Delicious Chef Tip: If you are frying this Make an extra Marinade Ratio, then use a big cast iron skillet that is heated on high heat and pour all the meat in with the marinade and let it cook 1/2 way through about 30 sec to 45 sec., then add square chunks of the Firm or Extra Firm Tofu (have it cut up and ready)and cook another 1 min. Let the Tofu soak up some the juice don't let your juice dry out or cook long. This all takes only about 2 min in all to do. You want the meat tender not over cooked. This is what my Japanese/Korean Mama would do, Using Chopsticks, Sooo Good! Omit the Peanut oil when frying it this way.
• 9. The peanut oil is used when frying a few pieces at a time to give it a more grilled like experience when you don't have a Hibachi.

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.

AUTHENTIC KOREAN BULGOGI

Steps:

• Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.
• FOOTNOTES:.
• COOK'S NOTES:.
• You can substitute 2 shredded fresh pears fro the pear juice.
• For better taste, soak beef in cold water for a couple of hours. Change water occasionally.
• OPTIONAL: Serve with a handful of Korean sweet-potato noodles. If pan-frying the beef, you can add 1/2 cup of beef broth to make a sauce to go over rice.

BEEF BULGOGI

Steps:

• Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.