Anybody got a recipe for Beef Bulgogi(Korean)?

Answer 1

Jayine & Jeanie's Bulgogi Recipe

* 500g of sukiyaki beef (thinly sliced beef)
* light soy souce (4-6 table spoon)
* 2 tbs of sesame oil
* sugar (3/4 table spoon)
* 1 big onion (you can either make it into a paste using blender or slice them if you like it cruncy)
* 3/4 tbs of chopped garlic
* sliced button mushrooms (entirely up to you how much you want it but dont overdue it)
* 2 tsp of vodka


basically you mixed all those ingredients all together into a bowl with your hands! after you have mixed them all together you have to add a little coca cola or grind a bit of kiwi (to make the meat tender)

leave the marinated beef for a few hours (the best its to leave it overnighti in the fridge)

put some oil in a frying pan, heat it up, cook the meat until it changes from red to gray (you dont have to cook the beef for too long or else it wont be tender) there will be soup too that comes out from the cooked beef and its very nice.

serve sprinkled with a little of sesame seeds, with steaming hot rice! yum!





if you want a variation, in http://indorecipe.com they have chicken bulgogi

Answer 2

It's been a long time since I was in Korea. I put heart and soul into learning the language. Reading Korean is easier than falling off a log. They have a phonetic alphabet that puts ours to shame, but being able to understand what you're reading or speaking the language is another matter. I was totally defeated. Anyhow they just take thin slices of beef like you'd use for a steak and cheese sandwich, only smaller, and they cook it on a grill similar to a barbecue grill, with a gas flame or sometimes charcoal. It cooks quickly. They turn it with chopsticks, and they clean the grill a few times during a meal with a wire brush. They put the cooked beef on a leaf (Korean cabbage?) and add various vegetables, roll it up and eat it like a hot dog. Pass the kimchee please!

I guarantee I didn't learn this from Betty Crocker.

Answer 3

Beef Bulgogi

Ingredients

1 lb beef, sliced very thin,
-across grai; n into strips
2 tb soy sauce
1 tb sugar
1 tb sesame oil
1 tb sesame salt (recipe below)
1/8 ts black pepper
4 scallions, chopped into
-1-inch piec; es
3 cloves garlic,peeled crushed
1 ts grated fresh ginger
1 tb sak (or dry sherry)
1 tb red pepper flakes
1 tb peanut oil
1 toasted sesame seeds

Instructions

1. Combine soy sauce, sugar, sesame oil, sesame salt, pepper,
scallions, garlic, ginger, sak and red pepper flakes in a medium-size
bowl. Add the meat and toss. Allow to marinate at least 30 minutes.

2. Cook the meat over medium-high heat on a stove-top grill. Heat the
grill first, making it very hot. Add the oil. Cook the meat 1-2
minutes on each side, browning it nicely. Garnish with sesame seeds.

Sesame salt: Place 1 cup sesame seeds in a frying pan over medium
heat and toast, stirring constantly, until they just begin to turn a
light brown. Place in a food blender. Grind to a coarse texture and
stir in the salt. Keep in a covered jar in the refrigerator.

Answer 4

1. Choosing Meat:


It's better to buy steak, but since this can be costly, any cut of meat is okay. A pound of beef will serve about 4 people.

2. Other Ingredients Needed:

Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you.

Sesame oil (about 2 to 3 T)

Kiwi (1), Fuji Apple (1) or Asian Pear (1): Choose only one fruit. (We recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to the meat.

Sugar

Black pepper (3 dashes)

Onions (1)

Garlic (2 -3 cloves/pieces)

Green onions (about 5 - both white and green parts)

Cooking wine (about 2 T): Korean or Japanese cooking rice wine recommended

Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended.

3. Equipment needed:

Large mixing bowl (1)

Small bowls

Tongs or long chopsticks

Frying pan

Food Processor (blender)

Plates

Plastic gloves (for handling meat)

Garlic press (optional)

Answer 5

From BETTY CROCKER'S INTERNATIONAL COOKBOOK, Random House, 1980:

"BUL-KO-KI is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles. In Korea the dish is usually sprinkled with sesame seeds before serving."

1 lb. beef boneless top loin or sirloin steak
1/4 c. soy sauce
3 Tbsp. sugar
2 Tbsp. sesame or vegetable oil
1/4 tsp. pepper
3 green onions, finely chopped
2 cloves garlic, chopped

Trim fat from beef; cut beef diagonally across grain into 1/8 inch slices. (For ease in cutting, partially freeze beef about 1.5 hours.) Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes.

Drain beef; stir-fry in 10-inch skillet or wok over medium heat until light brown, 2-3 minutes. Serve beef with hot cooked rice if desired.

I never made this recipe myself, but I have tried dozens others from this cookbook and most are quite easy and super yummy. Good luck!

Answer 6

Easiest is the bottled mix that is perfect... I get mine at Safeway... but to do it the way I learned is this... mix to your own taste - I have never know the portions.

Thin slices of beef or short ribs (best) Tenderize beef by beating it to avoid MSG marinate overnight in...
.
Soy Sauce
Brown Sugar (a little for sweetness)
Seaseme Seed Oil and toasted seeds
Vinegar (just a little)
Garlic (lots)
Green Onions and chives (diced)
Pepper

Yumm - I'm hungry, I'm going for my Kimchee soup now.

Answer 7

easy...follow the link below for some good bulgogi recipes

http://www.recipezaar.com/recipes.php?q=Beef+Bulgogi