Best Simple Bul Go Gi Recipes

EASY BEEF BULGOGI

Steps:

• Make the marinade: In a medium bowl, add the soy sauce, grated pear, mirin, sugar, garlic, sesame oil, and black pepper. Stir until the sugar dissolves.
• Marinate the beef: Add the beef and toss until it is evenly coated with the marinade. Cover it with plastic wrap and refrigerate for at least 30 minutes or overnight. At this point, you can put the marinated beef in a zip top bag and freeze it for later.
• Cook the bulgogi: Heat the canola oil in a large cast iron grill pan over medium-high heat. Make sure the pan is hot before you add the bulgogi. Add the bulgogi in a single layer. You may need to cook it in batches. The meat should not overlap so that it chars nicely without steaming and releasing liquid. Cook until lightly charred and cooked through, 2 to 3 minutes on each side.
• Serve: Transfer the bulgogi onto a serving platter or serve it straight from the pan. Sprinkle the green onions and sesame seeds on top. Serve it while hot with cooked rice on the side. Leftovers can be tightly covered and refrigerated for up to 5 days. Did you love the recipe? Leave us some stars below!

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 SHEET PAN BEEF BULGOGI

Steps:

• Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight.
• Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
• Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan.
• Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with 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.

BULGOGI

Steps:

• Freeze steaks until firm, about 30 minutes. Cut steaks crosswise into 1/4-inch slices. Sprinkle with sugar; place in a large resealable plastic bag. Add soy sauce, oil. sesame seeds, garlic, pepper sauce and pepper flakes; seal bag and turn to coat. Refrigerate 4 hours or overnight., Thread beef onto 10 metal or soaked wooden skewers; discard any remaining marinade. Grill beef, covered, over medium heat 4-5 minutes on each side or until beef reaches desired doneness. If desired, sprinkle with green onions.

BULGOGI (KOREAN BBQ BEEF)

Steps:

• Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
• Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
• Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
• Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

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.

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.

SKILLET CHICKEN BULGOGI

Steps:

• Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
• Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

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.

SIMPLE BUL GO GI

Steps:

• Combine all ingredients, except sesame seeds, and let marinate minimum 30 minutes.
• Quickly cook steak over high heat, using oil (peanut, safflower, etc.).
• Sprinkle sesame seeds over dish.
• Serve with rice.