beef bulgogi

How to make the most delicious bulgogi (Korean BBQ beef) from scratch. Don't forget to read my best cooking tips from above!&nbsp;

Bulgogi (Korean BBQ Beef)

rib eye ((1.76 pounds)

onion

green onion

carrot

Tbsp toasted sesame oil

sesame seeds

Tbsp cooking oil ((I used rice bran oil))

soy sauce ((I use regular Kikkoman soy sauce))

Tbsp brown sugar

Tbsp rice wine ((mirin))

red apple (or asian pear

onion ((80 g / 2.8 ounces))

Tbsp minced garlic

tsp minced ginger

black pepper

Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.

Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)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.)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).

Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and 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). Toss in the sesame seeds and stir them quickly.

Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

Easy Beef Bulgogi Bowls

soy sauce

brown sugar

sesame oil

Tablespoons chili garlic sauce

rice wine vinegar

Tablespoons minced garlic

Tablespoons minced ginger

shallots

ribeye

Tablespoons vegetable oil

rice

eggs

kimchi

cucumber,

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots.&nbsp;

Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.

Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate.&nbsp;

Make the beef bulgogi:

Divide the rice among four serving bowls and top it with the beef bulgogi. &nbsp;

Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately.&nbsp;

Assemble the bowls:

To thinly slice the steak, place it in the freezer for 30 minutes to help it firm up before using a sharp knife to cut it into thin slices.&nbsp;

★ Did you make this recipe? Don't forget to give it a star rating below!

Kelly’s Note:

Bulgogi Beef Recipe - A traditional Korean bbq beef dish that&#x27;s stir-fried in a sweet and savory marinade; the perfect meal served with rice and kimchi!

Bulgogi Beef Recipe

garlic, (minced)

ginger

Sriracha (or gochujang Korean chile paste)

While the steak is frozen, trim the fat and slice paper-thin. Frozen meat is much easier to cut thin than thawed meat.

Place the steak strips in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, chopped onion whites, pepper, and sriracha. Toss to coat and allow the steak to thaw and marinate for 45-60 minutes.

Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.

Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the leftover marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.

https://content.jwplatform.com/videos/4W2olkQR.mp4

Bulgogi Korean BBQ: A traditional beef dish stir-fried in a sweet and savory marinade, is the star of the table served over rice with kimchi.

Bulgogi Korean BBQ

Instant Pot Korean Beef Bulgogi is adapted from the cookbook, Instant Pot Cookbook for Dummies by Elizabeth Ann Shaw and Wendy Jo Peterson. Make this healthy Asian meal for dinner tonight in your electric pressure cooker or on the stove top.

Adaptations to the original recipe are shown in bold. Nutrition based off keto option.

Instant Pot Korean Beef Bulgogi (Keto and Stove top Options)

filtered water

low-sodium gluten free soy sauce or coconut aminos

brown sugar, coconut palm sugar,

cornstarch (we use arrowroot starch)

beef

onion,

garlic

sliced bell peppers

green onion, chopped,

red pepper flakes,

white rice, quinoa, brown rice, or cauliflower rice, divided

In a small bowl, whisk together water, soy sauce, rice wine vinegar, sugar, sesame oil, ginger, and cornstarch. Set aside.

Press Saute (High) on the Instant Pot and add the ground beef. When the beef begins to brown (about 3 minutes), add in the onion, garlic, and bell peppers. Continue to cook for 5 minutes. When finished, press Cancel.

Stir in the sauce and select Pressure Cook (High) and Keep Warm (Off), adjust the timer to 5 minutes using the +/- button, and secure the lid. Ensure the vent is set to Sealing.

When the cooking completes, press Cancel, remove the lid, stir, and portion into 4 bowls, served over 1/2 cup of Brown Jasmine Rice. Garnish as desired with green onion, red pepper flakes, and Sriracha.

This recipe is one of our family favorites! We tried your twist and it was delicious! Thanks so much for supporting the book Lindsay!!

This is SO SO delicious! I love how easy it is to make in my Instant Pot!

This was a huge hit at my house! My kids loved it!

This is so delicious! I love that it is an Instant Pot recipe. It is incredibly tasty and easy to prepare!

Not only is this recipe amazing, but it's full of healthier options such as monkfruit and coconut aminos. I love how the flavors tie in perfectly!

Loved using my instant pot for this! Came out so tasty!

wonderful dish, thank you, and will serve with cauliflower rice as you suggest as an optioni instead of white rice, thank you!

https://www.youtube.com/watch?v=delFp1_UtZU

Instant Pot Korean Beef Bulgogi is a gluten free recipe that creates a healthier version of a classic Asian dish. Make it in your Instant Pot or on the stove top for a delicious gluten free dinner. We also have a keto compliant recipe option

Full recipe on https://www.cottercrunch.com/instant-pot-korean-beef-bulgogi/

Instant Pot Korean Beef Bulgogi (Keto and Stove Top Options)

A Korean BBQ dish of thinly sliced beef marinated and grilled on a barbecue.

Bulgogi

green onions (more if you want to garnish your completed bulgogi dish)

sugar

¼ tsp red pepper flakes

sesame seeds (yellow

ginger (finely minced)

Vegetable oil

Add the onions, green onions, garlic, soy sauce, sesame oil, sugar, red pepper flakes, pepper, and sesame seeds to a medium bowl. Feel free to add the optional ginger if you would like. Whisk all the ingredients for about 10 seconds.

Add the sliced beef to the bowl and gently massage the beef with the bulgogi marinade for approximately 2 minutes.

If cooking the bulgogi immediately, allow the beef to soak in the bulgogi marinade for at least 30 minutes before cooking.  If you plan on cooking later, cover the bowl in plastic wrap and store it in the refrigerator until ready to cook.

To cook the beef bulgogi, drizzle 1-2 tablespoons of vegetable oi to a hot pan – a cast iron pan works the best.

Add the marinated bulgogi to the pan and cook the beef in batches, not to overcrowd the pan.  The beef only needs about three minutes to cook. The bulgogi should be cooked through, no medium rare beef.

Taste the Korean bulgogi and if you would like it a tiny bit sweeter, drizzle a little bit of agave syrup or honey in the pan.  Add the cooked bulgogi back to the pan as well. Stir and cook the beef for about 10 seconds making sure the agave syrup is evenly coating all the pieces.

Choose your own dinner adventure with this beef bulgogi! While the beef marinates, whip up pickled daikon radish and gochujang mayo for some added crunch and creamy spice. The beef is cooked in an Instant Pot until it’s super tender, then broiled for that signature char. How you serve the beef is up to you--we like it in lettuce wraps or over rice. Don’t forget to include plenty of toppings!

Instant Pot Beef Bulgogi Recipe by Tasty

lb beef chuck roast,

½ medium white onion, thinly sliced

gochujang

meduim asian pear, peeled and grated

ginger,

garlic, grated

daikon radish, peeled, halved, and thinly sliced

salt

water

rice vinegar

mayonnaise

rice, cooked or lettuce cups

scallion, thinly sliced

sesame seed

carrot, shredded

cucumber, thinly sliced

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Marinate the bulgogi: In a large bowl, combine the beef, onion, gochujang, Asian pear, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar. Toss until the beef is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 2 hours, up to 6 hours.

While the beef is marinating, make the pickled daikon: In a large bowl, toss the daikon radish and salt together until fully coated. Let sit at room temperature for 15 minutes, until the salt has dissolved and the radish has released most of its liquid. Transfer the daikon to a mesh strainer and rinse thoroughly with cold water.

Return the drained daikon to the bowl and add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved. Cover with plastic wrap and let sit at room temperature for at least 2 hours. The pickles will keep in an airtight container in the refrigerator for up to 1 week.

Make the gochujang mayo: In a medium bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and salt. Set aside until ready to use. The mayo will keep in an airtight container in the refrigerator for up to 1 week.

Transfer the beef and its marinade to an Instant Pot. Close the lid to seal and cook on high pressure for 20 minutes. Once the 20 minutes has elapsed, allow to naturally release for 15 minutes. Turn the steam valve to venting to release the remaining pressure before opening.

Arrange an oven rack at the top third of the oven. Turn on the broiler.

Using a slotted spoon, transfer the beef to a baking sheet and place under the broiler for 4–5 minutes, until slightly charred.

Serve the beef immediately with the pickled daikon, gochujang mayo, and toppings as desired.

https://vid.tasty.co/output/160268/landscape_480/1581551464

Bulgogi is a classic Korean BBQ beef made with a flavorful marinade. This authentic beef bulgogi recipe cooks fast and so tender and juicy. No oil is needed to cook. It&#39;s the best!

Beef Bulgogi (Korean BBQ Beef)

lb beef sirloin

Asian leek or 3 green onion (sliced)

pear

kiwi

Korean soup soy sauce (gukganjang)

Korean plum extract (maeshil cheong) (optional)

sweet rice wine (mirim)

tsp black pepper

tbsp sesame oil

To make bulgogi marinade, put pear, kiwi, onion, and garlic in a blender and process until very smooth.

Pour the onion/fruit puree into a large shallow pan - a 9x13-inch pyrex baking pan (with lid) is perfect for this. Add soy sauce, Koran soup soy sauce, Korean plum extract (if using), brown sugar, rice wine, pepper and sesame oil; mix well. You can make this marinade sauce ahead of time and keep it in the refrigerator for up to 1 week.

Dab the beef with a paper towel to remove extra myoglobin from the surface. Separate the beef slices and add them to the marinade sauce. Toss gently by hand to combine everything with a slight massaging motion. Cover and marinate for at least 1 hour or up to overnight.

To marinate beef

Heat a skillet very hot over high heat. Do not add any oil! Add the beef. You can add sliced Asian leek on top, or green onion. You can also add thinly sliced carrot, or pepper if you want it to be more wholesome.

The beef should sizzle as soon as it touches the hot skillet. Let the meat cook in its own juice. Toss the meat around to cook evenly and thoroughly, about 2-3 minutes. It should cook very quickly. Sprinkle with sesame seeds and green onion to garnish. Serve warm with rice and a vegetable side dish.

To cook bulgogi

This quick and easy Beef Bulgogi is a great way to make authentic Korean BBQ at home!

Beef Bulgogi

Korean pear (cut into large chunks)

mirin

onions

white onion (thinly sliced)

sesame seeds (optional garnish)

To a blender or food processor, add cubed Korean pear, onion, garlic and ginger. Blend until smooth.

Optionally, use a cheese cloth to strain out the pulp and leave the juice in a large mixing bowl. To the juice, add light soy sauce, mirin, brown sugar, sesame oil, and black pepper. Add the thinly sliced beef, thinly sliced onions, and green onions. Mix and marinate for at least 8 hours or up to 24 hours.

Over high heat, add a tbsp of oil to a pan. Cook the beef bulgogi in batches until the water cooks out and the beef and onions are nicely caramelized, about 4-5 minutes.

Serve with freshly steamed rice and garnish with sesame seeds and chopped scallions.

Instant Pot Korean Beef Bulgogi is adapted from the cookbook, Instant Pot Cookbook for Dummies by Elizabeth Ann Shaw and Wendy Jo Peterson. Make this healthy Asian meal for dinner tonight in your electric pressure cooker or on the stove top.
Adaptations to the original recipe are shown in bold. Nutrition based off keto option.

Tablespoons rice wine vinegar

Tablespoons packed brown sugar, coconut palm sugar, or sugar substitute

cornstarch

garlic (~2 cloves)

green onion (chopped), 1/2 teaspoon red pepper flakes, chopped cilantro and lime wedges

white rice, quinoa, brown rice, or cauliflower rice

Select SAUTE mode on the Instant Pot and add the ground beef. When the beef begins to brown (about 3 minutes), add in the onion, garlic, and bell peppers. Continue to cook for 5 minutes. When finished, press CANCEL.

Stir in the sauce and lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 5 minutes.

When the cooking completes, press CANCEL and allow the pressure to release naturally or manually release. Remove the lid, stir and portion into 4 bowls, served over rice. Garnish as desired with green onion, red pepper flakes, cilantro and lime wedges.

This easy Korean beef bulgogi will get your tastebuds watering and meet all your wildest Korean food expectations.&nbsp;

Korean Beef Bulgogi

oyster sauce

pear (grated)

garlic (minced)

grated ginger (or 3/4 teaspoon ground ginger)

red pepper flakes

dark brown sugar

flank steak (sliced thinly)

salt & pepper

plain BBQ sauce

oyster sauce ((BBQ sauce))

rice vinegar ((BBQ sauce))

ginger powder ((BBQ sauce))

sesame oil ((BBQ sauce))

sriracha

jasmine rice

sweet potato noodles

cabbage (thinly sliced)

sesame seeds ((optional))

Mix together grated quarter of a pear, 2 garlic cloves, 3 T soy sauce, 1 tsp red pepper flakes, 1 T ginger, 1 T brown sugar, 1 T sesame oil, and 1 tsp oyster sauce in medium mixing bowl. Add 1 lb sliced beef, and let sit out for at least 15 minutes. 

While beef is marinating, cook 4-6 oz noodles (&amp;/or) 1 c rice according to package directions.

Make Korean BBQ sauces by mixing together 1/2 c BBQ sauce, 1 T oyster sauce, 2 tsp rice vinegar, 1 tsp ginger powder, and 1 tsp sesame oil. Set aside. Mix together 1tsp + sriracha and 1/2 c mayo, set aside. 

After about 15 minutes, heat up grill or medium skillet. Cook beef until desired doneness. Cook at least 3 minutes on each side. Pour remaining marinade over beef as it&#x27;s cooking. 

Rinse noodles well after cooking. Add grains to bowl  then layer in cabbage, beef,  sauces last. Enjoy. 

https://www.youtube.com/watch?v=x3d_A8qhhds

This easy Cupbop copycat Korean bulgogi with beef will get your tastebuds watering and meet all your wildest Korean food expectations. 

Grab the recipe here: https://nourishnutritionblog.com/easy-korean-beef-bulgogi/

Easy Korean Beef Bulgogi

Sous Vide Skirt Steak is marinated and cooked to tender and juicy perfection with a sweet and savory bulgogi sauce!

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