korean bbq beef

Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)

Korean-style BBQ Beef Recipe by Tasty

½ lb ribeye steak,

garlic cloves

½ pear, peeled and roughly chopped

spring onions, 1

brown sugar

black pepper

soy sauce

sesame oil

canola oil

sesame seed,

rice,

Banchan (Korean side dishes),

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Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.

In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.

Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.

Heat the canola oil in a large skillet over high heat. Pat the meat dry.

Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.

https://vid.tasty.co/output/25640/mp4_640x640/1488820267

Spicy, sweet, and savory Vegan Bulgogi (Korean BBQ Beef) made with soy curls. This meatless version of a traditional Korean beef dish is so easy to make and just as tasty as the real thing.

Vegan Bulgogi (Korean BBQ Beef)

soy curls

onion,

soy sauce (use tamari to make gluten-free)

maple syrup

rice vinegar

garlic,

red pepper flakes

ginger

tsp black pepper

corn starch

Kitchen Bouquet Browning & Seasoning Sauce

Place the soy curls in warm water and let them soak for 5-7 minutes. Set aside and preheat a large nonstick skillet over medium-high heat. While the soy curls soak and the pan heats up whisk all of the marinade ingredients together in a small bowl and set aside.

Once the soy curls are done soaking, drain, and set aside. You could also lightly squeeze them to remove extra moisture if you wish.

Sauté the onions until they are soft and lightly caramelized. Use 1-2 tablespoons of water or low-sodium vegetable broth to prevent sticking if needed. Add the soy curls to the skillet, lightly toss with the onions, and cook for another 2-3 minutes. Pour the marinade over the soy curls, stir until everything is evenly coated, and the sauce begins to thicken.

Lower the heat, add the Kitchen Bouquet if using, stir and coat evenly, and cook for 2-3 more minutes stirring occasionally.

Serve over cooked rice and garnish with chopped green onions and sesame seeds.

It's my job, Laura. I'm not just here for recipes, I also read minds. LOL!!! Hope you enjoy it. We've had it for 5 nights straight...you know, for testing purposes. 

Blessings,
shane

Spicy, sweet, and savory Vegan Bulgogi (Korean BBQ Beef) made with soy curls. This meatless version of a traditional Korean beef dish is so easy to make and just as tasty as the real thing. Oil-free and easily made gluten-free.

This recipe was delicious and so easy to make! I also love that the dish was oil-free. 
Thanks!

We had this last night. Fantastic! I didn't have any Kitchen Bouquet so I substituted vegan worcestershire sauce. We'll be having this often. Thanks, Shane. Have a Merry Christmas!

Shane, you.nailed it! This is the best, most authentic oriental recipe ever. I accidentally soaked the soy curls 30 min, best they were perfect texture. I doubled the recipe and sautéed 2 cups of diced peppers (green,yellow, red) and served over rice. I’ll be sure next time to have scallions on hand to top it off. Thank you for all your amazing recipes

This is easy, flavorful, and a great addition to my rotation of Shane and Simple recipes! Thank you SO MUCH for these recipes that are just like your business name's sake...simple! I am a faithful follower of all things from you.

Another easy to prepare, delicious winner!

Love this recipe !!! So satisfying with rice!!

This was amazing!! Very flavorful. I didn’t have maple syrup so I used brown sugar and it worked great! Didn’t use the browning sauce bc I didn’t have that either. One note is that I should’ve used half the amount of red pepper flakes. It was a little too spicy for me but my husband loved it! Just a preference. Will definitely be revisiting this recipe again. Love your blog and Instagram page.

For a quick dinner, try these marinated short ribs in the air fryer! Korean-inspired flavors and tender beef make this dish irresistible.

Short Ribs in the Air Fryer

water

rice wine vinegar

green onions, chopped

½ pounds boneless beef short ribs

In a large plastic zipper bag, combine the...

In a large plastic zipper bag, combine the soy sauce, brown sugar, water, sesame oil, rice wine vinegar, green onions, and garlic. Add the ribs and massage the marinade around them. Remove the air from the bag, seal it, and refrigerate for at least 2 hours, or overnight.

Preheat the air fryer at 400 degrees F....

Preheat the air fryer at 400 degrees F. Remove the ribs from the bag and discard the leftover marinade.

Place the short in the air fryer in...

Place the short in the air fryer in a single layer and air fry for 8 minutes. Flip, then cook for another 5-8 minutes, to your desired doneness (13 to 16 minutes total).

Bulgogi (Korean BBQ Beef) 

1.3 lb (600 grams) thinly sliced beef (or ribeye, tenderloin, etc.)

green onions

yellow onion

carrot,

Generous pinch of toasted sesame seeds, to garnish

greens

Soft-Boiled Eggs (optional),

tomatoes

2.5 tbsp soy sauce

2.5 tbsp oyster sauce

sugar

mirin

tbsp minced garlic

tsp toasted sesame oil,

Black pepper,

Cut the beef into bite-sized pieces. (If you can't get thinly sliced beef,  get yourself some steak and freeze for about 30 minutes. When it’s partially frozen, it will be a lot easier to slice.) Transfer to a mixing bowl.

To make the marinade, in a small container, add the soy sauce, oyster sauce, sugar, mirin, minced garlic, sesame oil, and black pepper to taste. Mix together until the sugar is dissolved. 

Pour it over the beef and gently massage it. Cover and let it marinate in the fridge for 15 minutes or overnight.

Marinate Beef

Cut the green onions into strips about 2 inches (5 cm) long. (If the white parts of the green onions are too thick, you can cut them in half lengthwise.) 

Optionally, thinly slice some white parts of the green onions and add them to the marinade. Or make green onion oil before you cook the beef. That will upgrade your bulgogi.

Thinly slice the onion. Cut the carrot into thin matchsticks.

Prep Vegetables

In a wok (or pan), add 1 tablespoon of oil. Heat it over medium heat. Once the oil is heated, add half of the green onions, half of the onion, and half of the carrot. Saute for 2 to 3 minutes.

Once the vegetables start to soften, increase the heat to medium-high. Add half of the beef. Cook for 4 to 5 minutes or until the beef is cooked through.

Place it on a serving plate. (Repeat with the remaining ingredients.) Sprinkle with sesame seeds. Serve with hot rice, lettuce, kimchi, and ssamjang (Korean dipping sauce).

Or you can make a beautiful rice bowl: Get yourself a small ttukbaegi (Korean clay pot) or cast iron pan. Lightly coat it with some sesame oil to prevent any sticking. Add some rice and bulgogi. Put it back on the stovetop and place it over low heat. Once you hear the sizzle, turn the heat off. Garnish with greens, soft-boiled egg (if using), green onions, sesame seeds, and cherry tomatoes (if using). Enjoy!

Cook Bulgogi

Holy cow Shane!  Heard your interview with Rip Essylstein.  Never bought soy curls before, but I love Korean!  This recipe is the bomb!  I added mushrooms, zucchini, and diced peppers.  Threw spinach in the bowl with the rice, and there was plenty of sauce to go around.  Will make this again for sure, thank you!!

I finally ordered soy curls because I wanted to make vegan jerky. Before I got around to that, I needed a quick dinner and had all the ingredients for this recipe, plus I added some rehydrated shiitake mushrooms. I wasn't sure what my omnivore spouse who  is not often a fan of my vegan recipe remakes would think, but there were no questions about what protein was used and seconds were eaten. A true win! Thanks for the great recipe.

This recipe was fantastic. The whole family loved it.

Delicious!  My kids loved the “chicken”.  This will be a staple at our house.  I subbed Worcestershire sauce for the browning and seasoning sauce.  Thank you for sharing, Shane!

I just served this to a group of vegetarians and meat eaters.  Everyone  &gt;&gt; and I mean 𝐞𝐯𝐞𝐫𝐲𝐨𝐧𝐞 &lt;&lt;  loved it!  This was my first time making &quot;beef&quot; soy curls, and it won&#039;t be the last.  Yummy.  😋

I’ve made this before and while making it tonight again, I realized (too late) that the  kitchen bouquet is not part of the original sauce and should be added later.  Hopefully it won’t matter, but maybe it should be clarified in the recipe.

Made this last night - simple and delicious! Thanks, Shane.

Shane, every recipe of yours I’ve tried has been a winner!  This one did not disappoint.  It was my first time making or eating soy curls, and they were great!  Everyone in our family loved this dish, which is pretty much unheard of:-)  I’ve made it as-is and also made it with 1 1/2 x marinade and added broccoli and shiitake mushroom.  I use a little less maple syrup than is called for but that’s just personal preference.  Thanks for another tasty and healthy recipe!

This is the first time using any of your recipes, I had a bag of soy curls in my pantry for a few months not really knowing how to fix them, so I decided to make this recipe and I'm so glad I did! Wow what a winner! I'm  definitely going to make more of your  recipes and will put this  recipe on our rotation.

Oh wow, this is amazing! I have made three of your recipes thus far, Shane, and all have been just fantastic. I love how you are able to cook without oil, and low levels of salt and sugar, and find the way to make things taste so good. I'm definitely going to be exploring more recipes on your website!

Wow!  My skeptical husband just gave it a 2 thumbs up and said he wouldn't mind having it again!  High praise! 
The soy curls themselves don't have a whole lot of taste, until you add the very fabulous sauce.  The texture is a little chewy, more like meat, less like tofu.  Thank you!

I had been using a lentil Bulgogi recipe and this beat it by far!  I changed out the powdered ginger for fresh and it is fantastic.  Thank you!

My husband served in the U.S. Armed Forces in South Korea and fell in love with the native-made Bulgogi there. He was disappointed that he never found a good replacement in the states. Well, I made this soy curls Bulgogi recipe for dinner and he was blown away. He said it tasted just like the Bulgogi he ate in S. Korea. We both love the rich flavor and texture of the soy curls! Thanks for sharing this amazing recipe!

Not my usual cuisine but wanting something different I made it. Didn't have red pepper flakes so I used chili powder.  Winner!!  Thank you, Shane.

Thank you Shane, for this incredible tasty and simple recipe!!! I soaked the soy curls in vegan bouillon with some tamari for one hour. Didn't use the Kitchen Bouquet for the don't sell this overhere. And I used the broth from dehydrating the soy curls to dilute the incredible sauce. Delicious!!!!

Never cooked with soy curls, chose this recipe. If you didn’t know, you’d think it was chicken. Very easy and phenomenal. I’ll definitely make this again

Very easy to make, delicious. I’ll make it again   Didn’t miss meat at all

This has become a favorite of my almost plant based husband (he struggles to stay away from meat). He said if I hadn't told him it wasn't meat he wouldn't have known. The flavor is out of this world!!! I looked everywhere for soy curls here in Austin and couldn't find them anywhere, finally ordered them from Amazon. Glad I got the multi pack because I've made it once a week since you shared it. Thank you again!

OMG.......YUM!!!!  This is delicious and so easy. I will make this over &amp; over. I might need to order the 12 pound box of soy curls!

Thanks Shane, another winner!

Shane, this is a winner!  
I had to order soy curls from Amazon just for recipe.  It came together quickly.  I doubled the sauce and it was perfect.  I cooked some veggies (mushrooms, asparagus, broccoli, and edamame).  It’s a keeper.  Thank you!

Absolutely delicious 😋 
Thank so much for all you do! I share these dishes with my carnivore friends and they eat it all!!😃

Making this tonight for dinner - its the best!!! My kids thought is was beef :)

So easy and so delicious! My husband was skeptical and ended up enjoying it. My kids thought it was chicken.

First time any of us had tried soy curls. I couldn't believe the meaty texture. I had to do my research on the product and was surprised it's less processed than tofu. I love this stuff!

Thanks for the great recipe!

This was so good!  I didn't have maple syrup so just used an extra tablespoon of rice vinegar.  Served with a cucumber/avocado salad and was so happy.  Great recipe!!

First time I've ever used soy curls and first time for this recipe. Oh, sooo delicious! Thanks for another wonderful recipe, Shane!

Easy and delicious! Thank you for the recipe!

I just made this. OMG. So yummy! I doubled the recipe, but tripled the sauce. Added mushrooms and asparagus based on another review. I also skipped the kitchen bouquet and browning sauce, I just didn't have any.  Let me tell you, I knocked it out of the park. What a simple tasty recipe. My kid thought he'd have to drown it store bought Bulgogi. Nope, grabbed a bowl before the rice was even done! Thanks for sharing your talents with us!

My kids DEVOURED this! My daughter said, “This might be the tastiest meal we’ve had all week.”  Thanks!

They asked me to make it again already, but this time requested I double it so we have leftovers. My husband and I wrapped it with rice and kimchi in a burrito. Thanks again!

So easy to make and absolutely delicious!! Thank you for another amazing recipe Shane!

This just the best recipe. We loved it. 
I’m asked daily when I’ll be making it again

Wow! Been a while since I made a recipe that immediately becomes part of our meal rotation. So different, so flavorful, and pretty quick to make. I added sauteed mushrooms and cooked frozen broccoli. Thank you for such a winner!

This was a hit, even with my picky teenager!

Hi Shane, I made this yesterday as my first attempt at using soy curls... this was fantastic!!!  Made the recipe exactly per instructions and can say that this will be a frequent dish for us.
Wow!!! Thank you so much :)

Hi Shane :-)
This is a regular in our meal rotation.  Gotta have it!  I usually use onions, red bell pepper, and some broccoli.  (We don't use the Kitchen Bouquet though.)  
I'm anything but an enthusiastic or creative cook, but I do like to eat good stuff!  So thank you!

SO flavorful and simple to make! Thank you!

I had to print another copy of the recipe.  I've made it so many times, it has gotten splashed with soy sauce, vinegar, etc.  Love, love, love this recipe and it's a regular in our rotation.

This was really good but a bit hot/spicy for me. I will definitely make it again but will cut the red pepper flakes to 1/2 tsp. Also, my husband and I are active so this only served the two of us. Maybe for less hungry vegans it might serve 4? I added some red pepper strips to the soy curls stir fry and topped everything with shredded carrot, cilantro, peanuts and the recommended scallions to increase the nutritional profile and try to make it more filling.

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