KOREAN BULGOGI RECIPES

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KOREAN BULGOGI TACO RECIPE RECIPE - FOOD NETWORK



Korean Bulgogi Taco Recipe Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 35 minutes

Cook Time 35 minutes

Yield 12 to 15 tacos

Number Of Ingredients 19

3 pounds beef short ribs, off the bone
1 cup soy sauce
1/2 cup mirin
1/2 cup dark brown sugar
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons peeled and grated fresh ginger
3 cups roughly chopped Napa cabbage
1 cup matchstick-size daikon slices
3 tablespoons chopped fresh cilantro
6 scallions, diced
2 limes, juiced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
2 tablespoons extra-virgin olive oil
Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas
Sriracha, for serving

Steps:

  • Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
  • In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
  • Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
  • For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
  • For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
  • For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
  • Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
  • On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

BULGOGI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Bulgogi recipe - Recipes and cooking tips - BBC Good Food image

Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours

Provided by Judy Joo

Categories     Buffet, Dinner, Lunch, Main course, Supper

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 15

450g very thinly sliced beef bulgogi meat (sold at Asian supermarkets), or sirloin
3 tbsp dark brown sugar
1 small unpeeled firm but ripe pear , grated (optional)
3 tbsp soy sauce
1 ½ tbsp toasted sesame oil
2 tbsp vegetable oil
5 garlic cloves , grated or crushed
1 ½ tsp grated ginger
1 ½ tbsp roasted crushed sesame seeds
1 small onion , thinly sliced
4 white button mushrooms , sliced
1 small carrot , julienned or chopped into fine matchsticks (see tip)
4 chives , snipped
1 tbsp black sesame seeds
1 tbsp toasted sesame seeds

Steps:

  • In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.
  • When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
  • In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.

Nutrition Facts : Calories 694 calories, FatContent 36 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 3 grams fiber, ProteinContent 51 grams protein, SodiumContent 4.4 milligram of sodium

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BULGOGI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours
From bbcgoodfood.com
Total Time 35 minutes
Category Buffet, Dinner, Lunch, Main course, Supper
Cuisine Korean
Calories 694 calories per serving
  • In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.
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