How To make Bul Kogi (Korean Barbecue)
5 lb Beef short ribs
2 Garlic cloves; crushed
1/4 c Sesame seeds
- toasted and crushed 1 c Finely chopped green onions
1 ts Pepper
1 ts Sesame oil
2 c Soy sauce
1 c Sugar
1/4 c Oil
Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender. Created by: Wailea Steak House, Hawaii (C) 1992 The Los Angeles Times
How To make Bul Kogi (Korean Barbecue)'s Videos
How to make bulgogi (불고기) to perfection! Also try serving it Seoul-style.
Bulgogi (Korean beef BBQ) is easy to make at home with a few basic ingredients. The thinly sliced beef doesn’t take long to marinate and cook. This bulgogi recipe shows you everything you need to know about how to make authentic, delicious bulgogi! You can grill the meat over charcoal or wood charcoal (sootbul, 숯불). If pan-frying, you have two options I'm showing in this video. This video also shows you how to make highly popular Seoul-style bulgogi (서울식 불고기), which is how I used to eat bulgogi growing up. It’s also known as yetnal bulgogi (옛날불고기), meaning old-style or from the past, with nostalgic connotations.
►Full recipe:
►INGREDIENTS:
2 pounds thinly-sliced beef
2 to 3 scallions
1/2 medium onion
Marinade:
6 tablespoons soy sauce
3 tablespoons water
2 tablespoons sugar 2 tablespoons honey ( or 2 more tablespoons sugar )
2 tablespoons rice wine (or mirim or mirin)
2 tablespoons sesame oil2 tablespoons minced garlic
1/4 Korean/Asian pear
1/8 teaspoon pepper
To serve bulgogi Seoul-style
3 ounces potato starch noodles (soaked in hot water for 20 minutes and drained)
3 scallions
2 ounces garlic chives (buchu) - optional
1 pack enoki mushrooms (stems removed)
2 cups dashima broth (or beef broth, anchovy broth, vegetable broth, etc.)
1 teaspoon soy sauce (or to taste)
►Scallion salad (pa muchim) recipe:
►Dasima broth recipe:
►Anchovy broth recipe:
►Beef broth recipe:
►Handmade brassware bulgogi pan:
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Video produced by Arazo Media
Korean BBQ - Intro to Soot Bul Gui Rim
Our meal at this Koreatown favorite starts off right.
This beef bulgogi recipe only takes 10 minutes to marinate!!!
BEEF BULGOGI⤵️
I can’t sing but that’s not gonna stop me from singing to my kids????
3 lbs beef thinly sliced, I used ribeys
1 Asian pear (or 1 apple)
4 small carrots, thinly sliced
2 small onions, sliced
8 stalks of scallion, cut 1 inch wide
9 TBSP low sodium soy sauce
4.5 TBSP water
3 TBSP honey
3 TBSP brown sugar
3 TBSP sesame oil
3 TBSP mirin
1 bulb minced garlic
1 tsp black pepper
1. Combine all of your ingredients and let it sit for at least 10 mins— overnight for best results.
2. Then cook on a skillet on high heat for 2 minutes untouched. Mixed. Cook for another minutes untouched until cooked through or until there is a nice sear.
3. Enjoy with rice and preferred side dishes
How to Make Korean BBQ
Cooking Korean BBQ
Kogi LA Street Sauces are in at Dennis
People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!
People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.
Learn more:
Korean inspired B.B.Q. marinade
Ingredients
½ lb Korean pear
½ small onion
3 medium garlic cloves
3 tbsp soy sauce
3 tbsp hoisin sauce
3 tbsp rice syrup
3 tbsp gochujang (fermented chili paste)
3 tbsp doenjang (fermented soybean paste)
3 tbsp toasted sesame seeds
2 tbsp Korean sesame oil
1 tbsp brown sugar
1 tbsp mirin (sweet cooking rice wine)
1 tsp molasses
In a small blender or food processor, blend onion, garlic, and pear into a fine mixture.
Squeeze the juice into a medium bowl using a cheesecloth or a mesh strainer. Discard pulp.
Add the rest of the ingredients to the juice. Mix well.
Notes: Enough to marinade 3 lb of meat. Allow meat to marinade for at least 4 hours before cooking (best overnight or 24 hours). Leftover marinade can be frozen in a zip-loc bag; when you are ready to use it next time, just thaw out, add meat and let it marinade in the bag. All the specialty sauces and pastes can be found at Korean grocery stores such as H-mart or Zion. The recipe can be adjusted to your personal taste and ingredients available in your area.