Best 7 Korean Bulgogi Marinated Steaks Recipes
**Korean Bulgogi Marinated Steaks: A Journey of Tenderness and Flavor**
Embark on a culinary adventure with our tantalizing Korean Bulgogi Marinated Steaks, a dish that embodies the harmonious blend of sweet, savory, and umami flavors. These succulent steaks, steeped in a marinade of soy sauce, brown sugar, garlic, ginger, and sesame oil, exude an irresistible aroma and deliver a taste sensation that will leave you craving more.
Our collection of recipes offers a diverse range of Bulgogi steak experiences. Indulge in the classic Grilled Bulgogi Steaks, seared to perfection over an open flame, or savor the comforting Bulgogi Steak and Rice Bowl, a hearty and satisfying meal that combines tender steak with fluffy rice and a medley of vegetables.
For those seeking a twist on tradition, our Bulgogi Steak Tacos introduce a fusion of Korean and Mexican flavors. The Bulgogi Steak Lettuce Wraps provide a lighter and refreshing option, while the Bulgogi Steak Stir-Fry adds an extra layer of vibrancy with a colorful array of stir-fried vegetables.
With our Korean Bulgogi Marinated Steaks, you'll have a culinary passport to explore the diverse world of Bulgogi, a dish that showcases the versatility and depth of Korean cuisine. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you in creating unforgettable meals that will delight your taste buds and captivate your senses.
AUTHENTIC KOREAN BULGOGI
This is the Korean Bul-Go-Gi recipe I've learned from my mother who lives in Korea. I've made this dish many times and got raves every time. Yummy!
Provided by Minyoung
Categories World Cuisine Recipes Asian Korean
Time 3h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 19.2 g, Cholesterol 73.6 mg, Fat 18.1 g, Fiber 1.8 g, Protein 33.3 g, SaturatedFat 5.1 g, Sodium 1018.3 mg, Sugar 14.5 g
KOREAN BEEF BULGOGI
A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it's so tender!!!
Provided by Chungah Rhee
Categories asian inspired
Yield 6 servings
Number Of Ingredients 11
Steps:
- Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Serve immediately, garnished with green onions and sesame seeds, if desired.
BULGOGI (KOREAN GRILLED BEEF)
Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it's no wonder it is one of the country's most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine. The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!
Provided by Julia Moskin
Categories dinner, lunch, barbecues, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
- Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
- In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
- In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
- When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
- If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
- To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.
KOREAN MARINATED BEEF (BULGOGI)
This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.
Provided by Lillian Chou
Categories Beef Ginger Sauté Stir-Fry Quick & Easy Spring Soy Sauce Gourmet Dinner
Yield 4 main-course servings
Number Of Ingredients 10
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.
BEEF BULGOGI
Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.
Provided by Tenny Sharp
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g
KOREAN BULGOGI MARINATED STEAKS
I am pretty sure that Korean Bulgogi is supposed to be meat strips, marinated and cooked. I just used 6 small steaks and marinated them whole. So maybe it would be more accurate to say this is a recipe that is INFLUENCED from Korean Bulgogi. I'd so hate to offend.
Provided by Danibelle
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mince garlic & mix all ingredients with the steak strips.
- Let marinate for 2 hours refrigerated or overnight.
- Pan fry or grill steaks until done.
Nutrition Facts : Calories 573, Fat 39.3, SaturatedFat 13.8, Cholesterol 115.7, Sodium 1432.9, Carbohydrate 12.8, Fiber 0.8, Sugar 8.2, Protein 34
BEEF BULGOGI(KOREAN MARINATED BEEF)
Make and share this Beef Bulgogi(Korean Marinated Beef) recipe from Food.com.
Provided by vcroker
Categories Korean
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
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 3 hours.
- Preheat on outdoor grill for high heat and lightly oil the grate.
- Quickly grill beef on hot grill untill slightly charred and cooked through,1 to 2 minutes per side.
Nutrition Facts : Calories 325.5, Fat 18.5, SaturatedFat 5.2, Cholesterol 77.1, Sodium 1071.4, Carbohydrate 12.5, Fiber 1, Sugar 8.9, Protein 27.2
Tips:
- Choose the right cut of steak: For bulgogi, you'll want to use a tender cut of steak that can be sliced thinly against the grain. Some good options include ribeye, sirloin, or flank steak.
- Slice the steak thinly: The steak should be sliced very thinly, about 1/8-inch thick. This will help it cook quickly and evenly.
- Use a good marinade: The marinade is what gives bulgogi its signature flavor. Be sure to use a marinade that contains soy sauce, garlic, ginger, and sesame oil. You can also add other ingredients, such as brown sugar, honey, or gochujang (Korean chili paste).
- Marinate the steak for at least 30 minutes: The longer you marinate the steak, the more flavorful it will be. However, you don't want to marinate it for too long, as the steak can become tough.
- Cook the steak over high heat: Bulgogi is traditionally cooked over a grill, but you can also cook it in a skillet or on a griddle. Be sure to cook the steak over high heat so that it gets a nice sear.
- Serve bulgogi with your favorite sides: Bulgogi is often served with rice, noodles, or vegetables. You can also serve it with a dipping sauce, such as ssamjang (a Korean soybean paste) or gochujang.
Conclusion:
Bulgogi is a delicious and flavorful Korean dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of spicy food or prefer something milder, bulgogi is sure to please everyone at your table. So next time you are looking for a new and exciting dish to try, give bulgogi a try. You won't be disappointed!
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