does anyone have a bulgogi (korean bbq) recipe?

Question

i'm also curious to know if i could use the marinade on chicken instead of beef. family recipes preferred but all suggestions welcome. thanks!

Answer 1

Wow. The above answer sounds nothing like Korean bulgogi that I know... but instead of bashing other answers, I'll let you know some exclusie websites. The first two have Korean food recipes:

www.trifood.com
www.xanga.com/koreancooking

The second two are sites that you can get bulgogi marinades from, they sell them now in bottles, ready-made:

www.kgrocer.com
www.iKoreaPlaza.com

A little information about Bulgogi:

A lot of people mistranslate it as Bul (fire, therefore spicy) Gogi (meat). However, the fire in the name indicates how it is cooked, over a fire, or coals, etc.

Bulgogi can be pork (dweji bulgogi), beef (bulgogi), or chicken (bul-dack). The trifood.com website has more info, if you would like, about bulgogi.

Hope that helps!

Answer 2

1

Answer 3

I don't know about that first answer, I lived in Korea for one year and I never saw bulgogi made that way.

I wish I knew how to make it, i think the marinade would be easy, but I don' tknow how they get the beef so thin / cut. i don't even know what kind of beef cut that is.....

Make sure you make some yaki-mon-du (pot stickers) as a side dish, lots of kimchase (sp?) and of course SOJU :)

-angela

Answer 4

it is a uncomplicated one i have used contained in the previous and continuously have loved a million a million/2 lb of lean pink meat a million/2 cup soy sauce a million-2 Tbsp minced garlic a million tsp pink pepper flakes reduce meat into skinny strips and thread onto skewers. blend marinade aspects and toss with meat dispensing garlic and pepper flakes as calmly as conceivable. Marinate about 0.5-hour and then grill immediately till executed.

Answer 5

Traditional Korean Sesame Steak
Whether you spell if Bolgogi or Bool Kogi this grilled steak dish is as delicious as it is versatile. Start with strips of tender beef, marinate, grill and serve in endless ways. Traditionally this dish is served wrapped in thin bread like moo shu pancakes, but you can use tortillas or wrap them in lettuce leave. Or you can pile it up on rice. It makes a great meal and a great appetizer. You can even substitute the beef with chicken, fish, or most any other meat you happen to have on hand.
The basic technique is to marinate the meat in a mixture of soy sauce, sesame oil and green onions. Grill it and serve it up with some kind of wrap or over rice. Because the marinades used can contain sugar you need to keep a close eye on the meat while grilling. The best method is hot and fast. Once the meat is grill it should be served pretty quickly as it can get tough if it’s left too long. Bulgogi is usually served with a dipping sauce and eaten like fajitas.

There are two ways to prepare the meat for this recipe. The simpler method is to marinate the whole piece(s) of steak for up to six hours. Grill it, slice and serve. The other method, considered more traditional is to slice the uncooked meat into ¼ inch pieces, marinate for about an hour and then grill. To use the second method will require that you either place the meat on skewers or use some kind of grilling basket to keep the small pieces from falling through. While the first method is easier, the second method exposes more of the meats surface to the marinade and the flame, giving it more flavor.

The dipping sauce you serve with Bulgogi is usually spicy, after all the literal translation of Bulgogi is "fire meat". However you can use your favorite dipping sauce instead. This dish is particularly good served with peanut sauces. Anyway you serve it, I’m sure you find this a great dish for most any occasion.
This is the traditional marinade recipe for Korean Bulgogi, which is a marinated steak cut into strips and served up on Moo Shu pancakes or rice. This is also a great marinade for most cuts of beef.
Marinade
INGREDIENTS:
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake (or rice wine or sherry)
2 tablespoons sesame oil
8 cloves garlic, minced
4 scallions (green onions), minced
2 tablespoons toasted sesame seeds
1/2 teaspoon black pepper
PREPARATION:
Combine all ingredients in a bowl and mix until the sugar has disolved. Slightly heating the marinade may help it mix better.
Note: To toast sesame seeds place them in a hot saute pan and gently toss until they start to brown.

This takes just a few seconds. Pour off into a bowl.
This marinade is used to make Bulgogi or Korean Sesame Beef. It can be served with a spicy dipping sauce.

INGREDIENTS:
2 pounds beef tenderloin tips or sirloin steak
bulgogi marinade
bulgogi dipping sauce
tortillas, moo shu pancakes, or romaine lettuce leaves
PREPARATION:
Slice beef tenderloin tips or sirloin in to 1/4 inch thick slices. Place in a nonreactive dish or resealable plastic bag. Add bulgogi marinade and toss to coat evenly.
Refrigerate for 1 to 2 hours. Preheat grill. You can either thread the meat onto skewers lengthwise or use a grilling basket to keep the small pieces from falling into the fire. Either way, grill the meat until it is evenly brown all over. Since the bulgogi marinade contains sugar, watch for flare-ups and turn frequently to avoid burning. Serve on a warm platter. Wrap meat pieces with tortillas, moo shu pancakes or romaine lettuce leaves and dip into dipping sauce. You can also add shredded carrots, carmelized garlic cloves or whatever else sounds good.
Bulgogi Dipping Sauce
This fantastic sauce is served on the side for dipping. You can adjust the heat by changing the amount of Tobasco you use.
INGREDIENTS:
3 tablespoons salad oil
2 clove garlic, minced
2 teaspoons toasted sesame seeds
2 teaspoons scallion, minced
1 teaspoon Tabasco (more or less as desired)
salt and pepper to taste
PREPARATION:
Combine all ingredients and mix well.
MOOSHU PANCAKES
moo shu pancakes
. Mix the salt into the flour with a kitchen fork. Pile the flour on a clean counter and form a well in it with your fingers. Pour the sesame oil into the well, followed by about half the hot water. Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough. Knead the dough for about 10 minutes, until smooth.
2. Divide dough into 18-20 balls of about equal size. Flatten and roll them out into discs about three inches in diameter. Brush the tops of half the circles lightly with oil. Place the other circles atop these. Dust with a little flour and roll out to thin pizza-like circles about seven or eight inches across. Stack the dough circles with waxed paper between each.
3. Heat a griddle or large ungreased skillet over medium-low heat. Lay down one pancake and cook it, turning several times, until bubbles begin to form in the dough. Do not brown! With the tip of a knife, separate the pancake into two. Place on a warm plate covered with a clean towel moistened with hot water. Continue with all remaining pancakes.

Makes about 40 pancakes.

Answer 6

ummm. korean bbq is acually kal-bi but i think when making bul-go-gi you should stick with beef.