Best 20 Korean Beef Recipes

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

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.

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

BULGOGI (KOREAN BARBECUED BEEF)

Steps:

• Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
• Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
• Daikon julienned with vinegar, pickled radish, carrot, julienned .

EASY SWEET & SAVORY KOREAN BBQ GRILLED BEEF SHORT RIBS (KAL

Steps:

• Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
• In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
• Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible.
• Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight.
• Line the grill with foil and poke holes in the foil. On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness.
• Serve with rice.
• Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores). In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best). In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS

Steps:

• Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
• Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
• Serve with corn tortillas and your favorite toppings.

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

Steps:

• For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
• For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
• For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

GRILLED KOREAN-STYLE BEEF SHORT RIBS

Steps:

• Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
• Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
• Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

FANTASTIC KOREAN-STYLE MARINADE FOR BEEF PORK OR CHICKEN

Steps:

• In a bowl whisk together all marinade ingredients together until the sugar granules are completely dissolved.
• Pour the marinade over the meat and turn to coat.
• Cover with plastic wrap and refrigerate for 8-24 hours.
• Remove the meat and shake off excess marinade.
• Place the meat in a pan and allow to come down to room temperature (this will take a few hours).
• Grill as desired.

BULGOGI BEEF (KOREAN-STYLE BARBECUE)

Steps:

• Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
• Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
• Season meat with salt and a drizzle of vegetable oil. Toss.
• Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

KOREAN GRILLED BEEF LETTUCE WRAPS

Steps:

• Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
• When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

GRILLED KOREAN BULGOGI BEEF

Steps:

• Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
• Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
• Serve over noodles or rice or over greens for a delicious, Asian-style salad.

KOREAN BEEF AND RICE

Steps:

• Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
• Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
• Serve over steamed rice and top with green onions.

KOREAN MARINATED BEEF (BULGOGI)

Steps:

• Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes.
• Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds, then serve with accompaniments.
• *Available at Asian markets and many supermarkets.

KOREAN BBQ BEEF (PUL-KOGI)

Steps:

• In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)

Steps:

• Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
• Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
• Make slits in each short rib to remove or cut away excess fat.
• Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
• Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

KOREAN BEEF KABOBS (ASIAN)

Steps:

• Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
• Chop the scallions (just the white part) and mince the garlic.
• Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
• Marinate the meet for at least 12 hrs (24 is best).
• Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
• Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.

BULGOGI (KOREAN BARBEQUE BEEF)

Steps:

• Wrap beef in plastic wrap and freeze until firm, about 1 hour.
• Cut frozen beef at an angle into very thin slices.
• Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours.
• Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight.
• Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.

THE REAL DEAL KOREAN BEEF RIBS

Steps:

• Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
• Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
• The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.