Best 3 Mooses Close Enough Bulgogi Recipes

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Bulgogi, a beloved Korean dish, is a grilled marinated meat that offers a delightful blend of savory, sweet, and slightly tangy flavors. Made with thinly sliced beef, typically sirloin or ribeye, it is marinated in a mixture of soy sauce, garlic, ginger, sesame oil, green onions, and other seasonings. The meat is then grilled or pan-fried until tender and slightly charred. This article presents three mouthwatering variations of bulgogi: the classic Bulgogi, a spicy Gochujang Bulgogi, and a vegetarian-friendly Mushroom Bulgogi.

The classic Bulgogi recipe provides a detailed guide to creating this traditional Korean dish. With step-by-step instructions, it ensures that you achieve tender, flavorful bulgogi that will satisfy your taste buds. The Gochujang Bulgogi recipe introduces a spicy twist to the classic dish, adding Korean chili paste (gochujang) for a vibrant red color and an extra kick of heat. Lastly, the Mushroom Bulgogi recipe caters to vegetarians and vegans, featuring marinated and grilled mushrooms that provide a meaty texture and umami flavor. All three recipes offer easy-to-follow instructions, ensuring a successful and enjoyable cooking experience.

Check out the recipes below so you can choose the best recipe for yourself!

BULGOGI JEONGOL



Bulgogi Jeongol image

Bulgogi jeongol (sometimes spelled jungol) is one of my favorite cool weather dishes. This Korean hot pot features a variety of ingredients simmered together, and this version stars the popular thin-sliced marinated beef known as bulgogi. Jeongol is typically cooked and served in a communal pot that sits in the center of the table on a portable stove. My recipe calls for a very straightforward dasima (dried kelp) broth that's poured in once you've arranged the bulgogi and the rest of the components in the stew pot. The bulgogi flavors the broth as it simmers, making it subtly sweet and savory. You can get creative with layering and arranging components in one by one if you're having a dinner party, or just dump everything in together for a more casual dish. Either way you'll have a warming, hearty meal. The broth and bulgogi can be prepared the day before, just leaving the preparation of the noodles, veggies and rice for the day of. The accompanying ingredients I've included in this recipe are ones I think go particularly well with bulgogi and dasima broth, especially dangmyeon (sweet potato glass noodles) and an assortment of mushrooms, but feel free to edit the components to your liking-it's your jeongol!

Provided by Food Network Kitchen

Categories     main-dish

Time 3h55m

Yield 4 servings

Number Of Ingredients 23

One 6-inch square dasima (also called kombu or dried kelp), about .6 ounces
8 ounces unpeeled Korean radish, sliced in half
1 tablespoon guk-ganjang (Korean soup soy sauce) or light soy sauce (see Cook's Note)
Kosher salt
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons mirin
2 tablespoons toasted sesame oil
3 garlic cloves, minced (about 1 tablespoon)
Freshly ground black pepper
1 pound thinly sliced rib eye or other beef (see Cook's Note)
4 ounces dangmyeon (Korean sweet potato glass noodles)
1/2 onion, thinly sliced
1/2 pound black oyster mushrooms
1/2 pound shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
1/2 pound medium-firm tofu, sliced 1/4-inch thick
1/3 pound enoki mushrooms, stems trimmed
1/4 pound carrot, cut into thin julienne
1/4 pound crown daisy or watercress, cut into bite-size pieces
1/4 pound minari or watercress, cut into bite-size pieces
1/4 pound napa cabbage, cut into bite-size pieces
6 scallion greens, cut into 2-inch lengths
Steamed rice, for serving

Steps:

  • For the dasima broth: Combine the dasima and 8 cups cold water in a large pot. Let sit until the dasima swells until doubled in size and the water turns slightly green-yellow, about 30 minutes. Bring to a boil over medium-high heat; boil until the dasima starts to foam around the sides, 1 to 3 minutes. Discard the dasima, then add the radish and simmer until the radish is soft enough to be easily pierced with a fork, about 25 minutes. Turn off the heat and stir in the guk-ganjang and 1/2 teaspoon salt. Discard the radish; you should have about 4 cups broth. Set aside.
  • For the bulgogi: Whisk the soy sauce, sugar, mirin, sesame oil, garlic and few grinds of black pepper together in a large bowl until combined and most of the sugar is dissolved. Add the beef to the marinade and toss until the beef is well coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  • For the assembly: Soak the dangmyeon noodles in a large bowl of lukewarm to warm water until they bend around your hands nicely when lifted, 20 to 30 minutes. Drain in a colander and set aside while preparing the other ingredients.
  • To assemble the dish, place the onion over the bottom of a 12-inch high-sided skillet or shallow pot with a lid. Follow with the soaked dangmyeon noodles. Then add as much or little of the bulgogi, oyster mushrooms, shiitakes, tofu, enoki, carrot, crown daisy, minari, cabbage and scallions as you like to the pot (pack the ingredients in as the mushrooms will cook down). Carefully pour the prepared dasima broth in; you can start off with 3 cups or add all 4 cups of the both for a soupier version.
  • Cover with a tight-fitting lid. Bring to a boil over high heat and let cook until the vegetables are tender and cooked through and the bulgogi turns brown, 2 to 4 minutes. (If you want more broth, add some water and season with salt.) Serve immediately with rice on the side. And don't forget to dig down to the dangmyeon noodles on the bottom!

MOOSE BULGOGI



Moose Bulgogi image

best cooked on a very hot flame and served over rice. Portobello mushroom can be substituted for the oyster and shitake mushrooms

Provided by Ann DeLong @annypanny

Categories     Wild Game

Number Of Ingredients 11

1 lb - moose
1 T - sugar
2 T - soy sauce
1 tsp - fresh ground pepper
2 T - sesame oil
1 T - sesame seeds
5 - garlic cloves, chopped
1 bunch - green onion
handful - oyster mushrooms
handful - shitake mushrooms
2 T - vegetable oil

Steps:

  • Slice the moose meat into slivers about 1 inch long and put the sugar in with it and stir and let sit for 20 minutes.
  • Add soy sauce, sesame oil, pepper, sesame seeds and chopped garlic to moose and stir
  • Prepare green onions by slicing thinly, oyster mushrooms can be rough sliced and the shitake mushroom must have their stems removed and sliced to medium thickness.
  • Take a wok or large skillet with 1 to 2 Tablespoons veg oil. Preheat wok and oil until oil is very hot. Put moose mixture in first, then put onions and mushrooms on top of that. Depending on how hot your flame is, stir after a few minutes and cook until meat is cooked thru.

MOOSE'S CLOSE-ENOUGH BULGOGI



Moose's Close-Enough Bulgogi image

This is a really tasty, easy, and quick recipe. All of the ingredients are readily available online. The soy sauces will also serve you well in stir-frying.

Provided by Bigmoose

Categories     Korean Recipes

Time 3h26m

Yield 4

Number Of Ingredients 11

1 tablespoon sesame seeds
½ onion, coarsely chopped
¼ Asian pear, peeled and coarsely chopped
3 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 ½ tablespoons Shaoxing rice wine
1 ½ tablespoons Asian (toasted) sesame oil
1 (1 inch) piece fresh ginger, peeled
2 cloves garlic, peeled
¼ teaspoon ground black pepper
1 pound beef, sliced 1/4-inch thick

Steps:

  • Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
  • Combine onion, Asian pear, dark soy sauce, light soy sauce, rice wine, sesame oil, ginger, garlic, and black pepper in a blender. Puree into a smooth marinade. Add sesame seeds; blend briefly on low just to mix them in.
  • Spread a thin layer of marinade in the bottom of a large container. Add a single layer of beef. Cover beef evenly with another thin layer of marinade. Repeat with remaining beef and marinade. Cover container and refrigerate until flavors combine, at least 3 hours and preferably overnight.
  • Heat a large grill pan or skillet over high heat. Add all the beef and marinade; cook, stirring constantly, until most of the marinade evaporates and the beef starts to brown, 3 to 4 minutes. An instant-read thermometer inserted into a slice should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 232 calories, Carbohydrate 5.5 g, Cholesterol 48.9 mg, Fat 12.9 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 3.5 g, Sodium 987.7 mg, Sugar 1.8 g

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your bulgogi will be. Look for fresh, grass-fed beef and organic vegetables.
  • Marinate the beef for at least 30 minutes: This will help the beef to tenderize and soak up all the delicious flavors of the marinade.
  • Cook the beef over high heat: This will help to caramelize the beef and give it a nice char.
  • Don't overcook the beef: Bulgogi is best when it is cooked to medium-rare or medium.
  • Serve the bulgogi with a variety of sides: Some popular sides include rice, noodles, vegetables, and kimchi.

Conclusion:

Bulgogi is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, bulgogi is sure to be a hit. So next time you're in the mood for something different, give bulgogi a try.

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