Easy Korean BBQ-Style Beef (Bulgogi)
Come and cook with me this simple and easy beef bulgogi recipe is great to do at home.
It's a very good staple for family dinners or even a packed lunch to work.
It's easy to store in fridge or freezer for fast cooking when you need it but still has that BBQ vibe.
BEEF BULGOGI RECIPE
Ingredients:
- 400 grams Ribeye steak
Marinade
- 4 Tablespoon Soy sauce
- 2 Tablespoon Sesame oil
- 1 Tablespoon Mirin (Sweet cooking rice wine)
- 1 Tablespoon Honey
- 2 Tablespoon Sugar
- 6 Cloves Garlic
- 1/4 Kiwi fruit
- 1 Onion Leek
- 1 Teaspoon Ground Black Pepper
- 1/2 Medium sized Onion
- Sesame seeds and onion leek for garnish
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Easy Bulgogi (Korean beef BBQ: 막불고기)
This is a simple, quick, and delicious version of Korean bulgogi BBQ (Mak-bulgogi 막불고기). Full recipe:
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Korean Style BBQ Beef Bulgogi Recipe | SAM THE COOKING GUY 4K
Today I'll show to how to make Korean-Style BBQ Beef Bulgogi - perfect quick & easy dinner recipe!
00:00 Intro
2:03 Slicing the short rib
4:38 Making the bulgogi
8:35 Grilling
9:28 Plating
10:28 First Bite
11:36 Outro
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???? INGREDIENTS:
➔ Boneless Short Rib
➔ Rice (I used packaged)
➔ Green Onions
➔ Sesame Seeds
⭕ FOR THE MARINADE...
➔ Garlic
➔ Ginger
➔ Brown Sugar
➔ Yellow Onion
➔ Soy Sauce
➔ Sesame Oil
➔ Pear
➔ Gochujang (you can use red pepper flakes)
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The Complete Guide to KOREAN BBQ at Home (Kalbi, Bulgogi, Jumulleok, Samgyeopsal)
We are going to show you how to have the ultimate Korean BBQ feast at home. We’ll go through the cuts of meat, marinades, sides, and how to eat it. This is a feast best enjoyed as a backyard buffet of smokey, savory, sweet, and delicious barbeque meat. You will need a few things like a table top grill, but trust me, it’s a worthwhile investment. The options here are endless, but we chose to make:
0:00 Why have Korean BBQ?
2:28 Kalbi (Korean BBQ Beef Short Ribs)
5:00 Bulgogi (Thinly Sliced Beef)
6:16 Jumulleok (Sesame Sirloin Steak)
8:01 Samgyeopsal (Spicy Pork Belly and Plain Pork Belly)
10:38 Scallion Salad
Just for fun, we also had plain short ribs, wagyu beef tongue, and rice cakes. For this episode we didn’t make the Banchan, but they play an important part of the experience by balancing out the flavors and cleaning the palate. We picked ours up at the local Korean Grocery Story. My favorite part of this whole Korean BBQ experience?... I don't have to cook for everyone and I only eat what I like (which is everything).
For those of you in Toronto, we get our Meat from D&G Quality Meats.
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INGREDIENTS
Kalbi
4lbs Beef Short Ribs, ½” sliced
½ cup Soy Sauce
½ cup water
¼ cup sugar
2 Tbsp Honey
¼ cup Mirin
2 Tbsp Sesame Oil
½ Asian Pear, grated
½ Onion, grated
6 Garlic Cloves, Minced
1 tsp Ginger, minced
½ tsp Black Pepper (Or to taste)
3 Scallions, Thinly Sliced
Mix all the ingredients together and pour over the meat to marinate.
If you’re too lazy to grate the asian pear and onion, throw all the ingredients into a food processor (minus the scallions) and pour over the meat, mix together well to ensure the meat is evenly coated.
Allow the meat to marinate at least 6 hours and up to overnight in the fridge.
Bulgogi
1.5 lbs of Thinly Sliced Beef (about 3mm We used Chuck Flat Tail, but ribeye works well here)
½ Onion, Sliced
2 Scallions, Cut into 1” pieces
6 Tbsp Soy Sauce
3 Tbsp Brown Sugar
2 Tbsp Mirin
1 tsp Ginger, minced
2 Cloves Garlic, minced
1 Asian Pear, grated
Place meat, scallion, and sliced onions in a dish for marinating.
Mix the soy sauce, brown sugar, mirin, ginger, garlic and asian pear together and mix well. If you're too lazy to mince the ginger, garlic, and pear, you can throw all the marinade ingredients into a food processor or blender.
Pour over the meat and mix it all together.
Place in the fridge to marinate for at least 6 hours or up to overnight.
Jumulleok (Sesame Sirloin Steak)
2 lbs Steak (We used Wagyu Sirloin), ½” slices against the grain
Salt
Black Pepper
2 Tbsp Sesame Oil
1 Tbsp Soy Sauce
2 Cloves Garlic, Minced
2 Scallions Whites, Minced
Lightly salt and pepper the meat on both sides.
Place the meat into a dish for marinating. Mix in sesame oil, soy sauce, garlic, and scallion whites.
Mix in until the meat absorbs the marinade. Place in the fridge to marinate for at least 6 hours or up to overnight.
Spicy pork belly
1.5 lbs Pork Belly, ½” Strips across the grain
½ Asian Pear, cored and roughly cut
1 Small Onion, roughly chopped
1/2 cup Gochujang (Korean fermented chili paste)
3 Tbsp Soy Sauce
2 Tbsp Mirin
2 Tbsp Gochukaru (Korean chili flakes/powder)
2 Tbsp Sugar
1 Tbsp Sesame Oil
6 Garlic Cloves, minced
2 inch Ginger, minced
Mix all the marinade ingredients in a blender or food processor. Blend until smooth.
This will be more than required. Pour enough over the pork belly to marinate. Keep the rest aside in your fridge for use later as a topping or dipping during the bbq.
Place in the fridge to marinate for at least 6 hours and up to overnight.
Scallion Salad
7-8 Scallions
Dressing
2 Tbsp Soy Sauce
1 Tbsp Sugar
1 Tbsp Sesame Oil
1 Tbsp toasted sesame seeds
2 tsp Korean chili powder (gochugaru)
2 tsp White Vinegar
1 tsp Garlic, minced
Instructions
Thinly slice the scallion length wise. Easiest done using a scallion slicer (
Rince the scallion under cold water for 2 - 3 mins to remove the slimy surface.
Drain and dry the onions using a salad spinner or strainer.
Mix together soy sauce, sugar, sesame oil, sesame seeds, gochugaru, vinegar, and garlic. Set aside.
Dress the salad just before serving.
EQUIPMENT
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