Bulgogi Beef. Check Out Korean Bulgogi on eBay. Fill Your Cart With Color today! Place the beef in a shallow dish.
Garnish bulgogi with green parts of green onions. 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. You can cook Bulgogi Beef using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Bulgogi Beef
- Prepare 3 cup of beef.
- Prepare 1 cup of onion.
- Prepare 1/2 cup of carrots.
- Prepare 6 tbsp of soy sauce.
- Prepare 3 tbsp of sugar.
- Prepare 3 tbsp of water.
- You need 1 tbsp of sesame or olive oil.
- You need 1 tbsp of sesame seeds.
- You need 1/2 tsp of black pepper.
- It’s 1 1/2 tbsp of minched garlic.
- You need 1/2 tsp of ginger or powder.
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. I prefer to marinate mine overnight. Bulgogi (불고기), also known as Korean BBQ beef, is marinated thinly sliced beef, typically cooked over an open flame. "Bul" means fire in Korean, and "gogi" is a general term for meat.
Bulgogi Beef step by step
- Cut beef, carrots & onion to thin strips.
- In a large bowl, mix all the other ingredients together then add the beef, onions & carrots..
- Place it to a container with a cover and refrigerate to marinate for atleast half a day or overnight..
- When its ready, place the marinated beef into a pan and cook to a medium high temp..
- Done when the beef is all nice and brown and cook for about 15-25mins.
While it can be made with other meats such as chicken ( dak bulgogi ) and pork ( dweji bulgogi ), the term "bulgogi" generally refers to the beef. 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. In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it.