does anyone have a recipe for bulgogi (korean bbq)?

Question

(this is a repost from the ethnic food section)

family recipes preferred but all suggestions are welcome!

Answer 1

love Korean BBQ - especially at 3 AM

Yakiniku Juju on E28th in NYC

Answer 2

This is a simple one I've used in the past and always have enjoyed

1 1/2 lb of lean beef
1/2 cup soy sauce
1-2 Tbsp minced garlic
1 tsp red pepper flakes

Cut meat into thin strips and thread onto skewers. Mix marinade ingredients and toss with meat distributing garlic and pepper flakes as evenly as possible. Marinate about 30 minutes and then grill quickly until done.

Answer 3

Try this one which I got it from a Korean BBQ Restaurant, my friends love it. It goes well with all kind of meat.

<<<<<<<<< Korean BBQ Sauce >>>>>>>

1000 cc Soy Sauce (preferrable organic ones)
80 g cane sugar (you can adjust the sweetness)
80 cc Japanese Sake
50 cc Milin (Japanese cooking wine)
200 cc Red wine
60 cc Sesame Oil
20+ cloves of garlic
30 g whole black pepper (you may add more during the BBQ)

1) Heat the soy sauce in a pot, bring to boiled, then leave it to cool

2) Desolve sugar into the soy sauce when it's still a bit warm

3) Put the soy sauce, japanese sake, japanese milin, garlic, black pepper into a blender, blend well then pour into a jar

4) Pour the red wine and sesame oil into the mixture and shake it

Rub this BBQ sauce on the steak / chicken thighs, or simiply just soak your meat in the sauce for 3 to 5 mins before you BBQ the meat. Sprinkle black pepper / It tastes wonderful.

~~~~~~~~~~~~~~~~

This sauce can be kept in refrigerator for 3 months, you can marinate meat with it then stir fry the meat (beef, chicken, pork) with onions or other veges, it is handy and easy

Answer 4

My korean friend said it is best to add honey and pineapple juice . This makes the sweetness you can taste along with the soy and garlic flavours. Sorry I don't know the exact recipe but this tip is from a Korean.

Answer 5

i do not study about that first answer, I lived in Korea for one twelve months and that i under no circumstances said bulgogi made that way. I wish I knew the thanks to make it, i imagine the marinade must be ordinary, yet I don' tknow how they get the pink meat so skinny / reduce. i do not even understand what type of pink meat reduce it is..... make certain you're making some yaki-mon-du (pot stickers) as a part dish, a lot of kimchase (sp?) and obviously SOJU :) -angela

Answer 6

I've never heard of it but I found a site that has some recipes.
Good luck and Happy cooking

Answer 7

i do nt know sorry

Answer 8

no!