{"id":218,"date":"2023-08-13T01:17:22","date_gmt":"2023-08-13T01:17:22","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=218"},"modified":"2023-08-13T01:19:06","modified_gmt":"2023-08-13T01:19:06","slug":"beef-bulgogi","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/08\/13\/beef-bulgogi\/","title":{"rendered":"Beef Bulgogi"},"content":{"rendered":"
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author: Sue - My Korean Kitchen
\nsource: https:\/\/mykoreankitchen.com\/bulgogi-korean-bbq-beef\/#recipe<\/a>
\ntype: recipe
\nrating: *****
\ntags: recipe web beef bulgogi korean main-dish dinner
\ncreation date: 2023-08-12
\nmod date: 2023-08-12<\/p>\n

\n

tags: #recipe #web #beef #bulgogi #korean #main-dish #dinner<\/h2>\n

Beef Bulgogi<\/h2>\n

With this, you can make mildly sweet, savory, smoky, juicy and tender delicious bulgogi<\/em><\/p>\n

\"Beef<\/p>\n

Servings:
\nPrep Time: 10 Minutes + 4 Hours marinade
\nCook Time: 10 Minutes
\nTotal Time: 20 Minutes<\/p>\n

\n

Ingredients<\/h3>\n

Main<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1.76 lbs<\/td>\nRib Eye or Top Sirloin<\/td>\nor any tender prime beef cut - thinly sliced - 1\/8 inch thickness<\/td>\n<\/tr>\n
1<\/td>\nOnion<\/td>\npeeled & thinly sliced (optional)<\/td>\n<\/tr>\n
2 Stalks<\/td>\nGreen Onion<\/td>\nthinly sliced (optional)<\/td>\n<\/tr>\n
1\/2<\/td>\nCarrot<\/td>\npeeled & thinly sliced (optional)<\/td>\n<\/tr>\n
1 T<\/td>\nToasted Sesame Oil<\/td>\n<\/td>\n<\/tr>\n
1 T<\/td>\nToasted Sesame Seeds<\/td>\n<\/td>\n<\/tr>\n
1 T<\/td>\nCooking Oil<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Marinade<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
6 T<\/td>\nSoy Sauce<\/td>\n<\/td>\n<\/tr>\n
3 T<\/td>\nBrown Sugar<\/td>\n<\/td>\n<\/tr>\n
2 T<\/td>\nRice Wine (mirin)<\/td>\n<\/td>\n<\/tr>\n
1<\/td>\nRed Apple or Asian Pear<\/td>\n~155g\/5.5 oz<\/td>\n<\/tr>\n
1\/2<\/td>\nOnion<\/td>\n~80g\/2.8oz<\/td>\n<\/tr>\n
1 T<\/td>\nGarlic<\/td>\nminced<\/td>\n<\/tr>\n
1 tsp<\/td>\nGinger<\/td>\nminced<\/td>\n<\/tr>\n
1\/8 tsp<\/td>\nGround Black Pepper<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h3>\n
    \n
  1. Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.<\/li>\n
  2. Place the thinly sliced meat in a mixing bowl and pour the marinade over it.\n
      \n
    1. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)<\/li>\n
    2. Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)<\/li>\n
    3. Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).<\/li>\n<\/ol>\n<\/li>\n
    4. Preheat a skillet \/ bbq grill on medium high heat until well heated. <\/li>\n
    5. Add the cooking oil and spread it well. <\/li>\n
    6. Add the meat (and optional vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). <\/li>\n
    7. Toss in the sesame seeds and stir them quickly.<\/li>\n
    8. Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)
      \n

      Nutrition Information<\/h3>\n