Quick Korean BBQ at Home | WEEKNIGHTING
This quick Korean BBQ dinner is one of THE most fun dinners you can make on a weeknight, but the flavors are worthy of the weekend. Go to and use my code BRIAN for 25% off your first month's supply of Seed's DS-01® Daily Synbiotic
FULL RECIPE & INSTRUCTIONS @ :
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(makes 2 servings)
BULGOGI
▪500 grams/1 pound ribeye steak
▪30 grams or 2Tbsp soy sauce
▪15 grams or 1Tbsp brown sugar
▪10 grams or 2tsp Mirin
▪3 grams or 1tsp black pepper
▪3 cloves of garlic, grated or pressed
▪10 grams or 2tsp sesame oil
▪10 grams/1 long drizzle honey
▪25 grams or 1/2 an Asian pear, grated
▪75 grams or 1/2c thinly sliced white onion (½ an onion)
▪20g or 2 bunches of scallion tops sliced into 2” pieces
For the Crunchy Toppings:
Oi Muchim (Spicy Quick-Pickled Korean Cucumbers)
▪400 grams or 3-4 Persian cucumbers, sliced into coins
▪20 grams or 1.5Tbsp kosher salt
▪30 grams or 1/3c sliced scallions
▪10 grams or 3 cloves fresh garlic, grated
▪5 grams or 2tsp sesame seeds
▪10 grams or 2 1/2t granulated sugar
▪10 grams or 2t rice vinegar
▪7-8 grams or 1 1/2t sesame oil
▪25 grams or 2Tbsp Korean Gochugaru
Pickled Daikon Radish and Carrot:
▪225 grams or 1c water
▪75 grams or 1/3c rice vinegar
▪100 grams or 1/3c + 1Tbsp distilled vinegar
▪40 or 3Tbsp grams granulated sugar
▪4 grams or 1t kosher salt
▪150 grams (1 large) carrot, julienned
▪150 grams (¼ to ½ of 1) daikon radish
For Serving:
▪Green leaf lettuce leaves
▪Ssamjang
▪Cooked white rice
▪Sesame seeds (for garnish)
CHAPTERS
0:00 Intro and preparing the bulgogi
2:16 Preparing the crunchy toppings (banchan)
5:52 Taking care of my gut with Seed (ad)
6:52 Cooking the beef
8:23 Building the lettuce wraps
9:31 Let’s eat this thing
#kbbq #koreanbbq #weeknighting
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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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Korean BBQ-Style Beef (Bulgogi)
Here is what you'll need!
Korean-Style BBQ Beef
Servings: 2-3
INGREDIENTS
700 grams rib eye steak, or any other well-marbled, tender cut
½ onion, cut into chunks
3 cloves garlic
½ pear, peeled and cut into chunks
1 spring onion, cut into chunks
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
½ onion, cut into thin slices
1 tablespoon canola oil
2 spring onions, sliced into ½ centimeter rounds, to garnish
1 teaspoon sesame seeds, to garnish
Rice, to serve
Korean side dishes (banchan), to serve (optional)
PREPARATION
Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
Heat canola oil in a skillet over high heat.
Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
Serve with the rice and side dishes!
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Man Of Mystery_Main
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Created by
Here is what you'll need!
Korean-Style BBQ Beef
Servings: 2-3
INGREDIENTS
700 grams rib eye steak, or any other well-marbled, tender cut
½ onion, cut into chunks
3 cloves garlic
½ pear, peeled and cut into chunks
1 spring onion, cut into chunks
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
½ onion, cut into thin slices
1 tablespoon canola oil
2 spring onions, sliced into ½ centimeter rounds, to garnish
1 teaspoon sesame seeds, to garnish
Rice, to serve
Korean side dishes (banchan), to serve (optional)
PREPARATION
Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
Heat canola oil in a skillet over high heat.
Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
Serve with the rice and side dishes!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Man Of Mystery_Main
Licensed via Warner Chappell Production Music Inc.
Created by
Easiest Korean BBQ Bulgogi / No Need to Marinade Bulgogi by Chef Jia Choi | Simple and Easy Recipe
This bulgogi recipe cooks very fast because there’s no need to marinate the beef. It is important to thinly slice the beef and cook in medium-high or high heat, so cooking time is quick and flavor is vibrant. I added a bit of an intense sauce, oyster sauce in this recipe.
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Bulgogi (no need to marinade)
Ingredients
300g rib eye, thinly sliced beef
1/2 medium onion, thinly sliced
1 stalk green onion, thinly sliced
3 cloves garlic, minced
1 tablespoon brown sugar
1/2 teaspoon ground black pepper
2 1/2 tablespoons dark soy sauce
1 teaspoon oyster sauce
1 tablespoon canola oil
1 tablespoon sesame oil
Instructions
1. Slice the beef as thin as possible or prepare or 3/8 inch to 3/4 to 1 inch thick (from 10 to 25mm thick.)
2. Mince the garlic, thinly slice onion and green onion.
3. Heat oil in a skillet over medium high heat. Sear the beef and onions. Add brown sugar to the meat when the meat starts to get cooked.
4. Make a small hole in the middle of the pan. Add soy sauce, oyster sauce, garlic and ground black pepper to the hole and let it bubble to make a smoked flavor to bulgogi.
5. When the sauce bubbles, add garlic and green onion to the pan. Mix the sauce with the meat. Cook for about 2 minutes until fully cooked.
6. Turn off the heat. Sprinkle sesame oil. Serve.
More information
WebSite : ongofood.com
Facebook : facebook.com/ongofood
Instagram : instagram.com/ongofoodkorea
#bulgogi #bbq #noneedtomarinade #simplerecipe
How To Make Korean BBQ At Home
What’s better than grilling, drinking, and hanging with friends? David Shim from Cote Korean Steakhouse in NYC makes Korean BBQ, a meal designed for fun and sharing.
David demonstrates a few techniques for trimming beef short ribs, the most common protein served at Korean BBQ, as well as some preparations of banchan (small side dishes) like pickled daikon, kimchi radish, and much more. Finally, David and Cote co-owner Simon Kim show off proper KBBQ drinking customs.
Check out the recipe here:
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