Bulgogi 불고기 (Korean "BBQ"). Beef tenderloin, brown sugar, garlic, ginger, green onion, ground black pepper, korean pear, onion, rice syrup, sesame oil, soy sauce. Your comprehensive guide to making the most delicious bulgogi (Korean BBQ beef) at home! With this, you can make mildly sweet, savory, smoky, juicy and tender delicious bulgogi.
In this updated post, I've made minor tweaks to the recipe and introduced Seoul-style.
Bulgogi (불고기) is a classic Korean preparation of beef or pork in which thinly shaved meat is marinated in a sweet and savory sauce, and grilled on a Thanks to the rise of the Korean food scene in Japan, Bulgogi (プルコギ) is gaining such popularity that a lot of housewives are making the BBQ.
Easiest way to get started with Korean food, try this Korean-style BBQ beef also known as bulgogi 불고기.
You can have Bulgogi 불고기 (Korean "BBQ") using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Bulgogi 불고기 (Korean "BBQ")
- It's 2 pounds of beef (ribeye or skirt steak work well), very thinly sliced. I don't recommend super lean cuts for this preparation.
- It's 1 of whole green onion (white and green parts) chopped.
- Prepare 2 Tablespoons of finely minced garlic (about 3 cloves).
- It's 1/4 of of a sweet apple, finely grated (you can use 3 Tablespoons apple sauce in a pinch) to tenderize and sweeten.
- Prepare 3-4 Tablespoons of sugar.
- It's 1 Tablespoon of toasted sesame oil.
- You need 1/4 cup of regular soy sauce.
Only few basic ingredients to make this at home. Korean Spicy Pork Bulgogi Recipe & Video. So pretty much it means "Fire Meat". The name came from how they cooked the meat- which is direct from the fire but now days, Bulgogi means Korean signature marinated beef cooked either on a stove or grill.
Bulgogi 불고기 (Korean "BBQ") step by step
- Combine all ingredients thoroughly in a mixing bowl and ideally allow to marinate for at least 30 minutes before cooking. For me, the best way to get all the meat evenly seasoned is to get in there with your hands and mix and massage to distribute all the seasonings thoroughly and evenly..
- PAN FRY OR SAUTE METHOD: Cook the meat in four separate batches on an oil (about 1.5 teaspoons per batch) pan preheated to medium high, for 2.5 to 3 minutes, stirring occasionally to ensure all pieces are cooked. If you, like I, love onions, you can saute some 1/4-inch thick pieces of sliced onions with each batch..
- OVEN METHOD: Preheat the oven to 425F. Mix an additional 1.5 to 2 Tablespoons oil in with the meat and spread the meat evenly in a single layer on a foil-lined sheet pan or broiler pan. Place the pan about 4 inches under the heat element and cook for 15 minutes..
- GRILL METHOD: You'll need a grill basket or screen to keep the meat from falling through the slats. Spread the meat in a single layer and cook over medium high heat (and at least 5 inches above the goals or gas element) until the meat is cooked. 3 to 5 minutes per side, depending on the thickness of the cut and grill heat..
- Enjoy! :).
A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Its ready to use and perfect for ribeye for Korean bulgogi or short ribs for L. A. galbi/kalbi Please refrigerate upon arrival. Created with love using our grandmothers recipe, we mean it when we say that only the. 고기 [gogi]: meat. 불고기 [bulgogi]: Korean BBQ beef.