How To make Korean Bul Kogi 1

Spicy Soy Bean Sprouts Bulgogi

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♥ Korean Soy Bean Sprouts Bulgogi (Kong Bul) Step-by-Step Written Recipe:



♥ Kong Bul Ingredients:

14 oz. Soy bean sprouts
1/2 Medium size onion
1 Bundle green onions (approximately 6 to 7 green onions)
1 Bunch Kkaesip, Sesame leaf (approximately 2 cups)
8 oz. Paper thin cut pork, beef or chicken (shabushabu cut)

For the Sauce
1 Tbs. Chopped garlic
1 Tbs. Mirin
1 Tbs. Soy sauce
1 Tbs. Gochujang, Korean red pepper paste
1 Tbs. Gochugaru, korena red pepper flakes
1 Tbs. Toasted sesame oil
1 Tbs. Sugar
Toasted sesame seeds

For Fried Rice
1 to 2 cups cooked rice (depending on how much sauce left in your pot after you ate all the cooked meat and vegetables)
2 oz. Gim, toasted & seasoned seaweed
1 tsp. Toasted sesame oil
1 tsp. Toasted sesame seeds
1/4 cup chopped kimchi, optional
1 Green onion, chopped, optional


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Korean Beef Bulgogi Recipe

This delicious marinated and grilled beef bulgogi is so incredibly easy to make and is one of the most flavorful steak recipes out there. Subscribe ►

Pronounced bool-go-gee, bulgogi translates to “fire meat.” This dish is comprised of thinly sliced marinated meat that is most commonly cooked on the grill but can absolutely be cooked in a pan as well. When cooking over the open flame the meat gets this perfect char around the outside edges bringing about so much extra flavor. It is very easy to make this recipe no matter how you decide to cook it.

Ingredients for this recipe:

• 1 cored and peeled fuji apple
• 4 garlic cloves
• ½ cup soy sauce
• ½ cup light brown sugar
• ½ cup granulated sugar
• 2 cups water
• ¼ cup sesame oil
• 3 tablespoons plum extract (optional)
• ½ peeled and thinly sliced yellow onion
• 2 pounds thinly sliced ribeye steak

Serves 6

Prep Time: 10 minutes

Cook Time: 5 minutes

Rest Time: 4-6 hours

Procedures:

1. Add the apple, garlic, sugars, water, sesame oil, and plum extract to a blender and blend on high speed until smooth. Set aside.
2. Next, add the onions and steak to a plastic zip bag or plastic container and pour in the blended marinade to completely submerge everything.
3. Move the meat and onions around to make sure the marinade gets into every crack and crevice of the bag.
4. Marinade the meat in the refrigerator for 4-6 hours or recommended overnight.
5. Drain the meat and discard the marinade. Place the beef and onions spread out on a hot foil-lined grill at 450° to 550° for 2-3 minutes per side or until a light char has formed on the steak. See note for other ways to cook.
6. Serve with optional sesame seeds and sliced green onions.

Chef Notes:

Make-Ahead: This recipe is meant to be eaten right away after cook so that the meat stays tender. You could make this up to 1 hour ahead of time and keep warm at very low temperatures at the oven around 175° until ready to serve.

How to Store: Place in a plastic container with a lid and keep in the refrigerator for up to 4 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Place the desired amount back onto a foil-lined grill over high heat and cook for 2-3 minutes or until hot. You can also place the desired amount into a hot sauté pan and cook over medium-high heat for 2-3 minutes or until hot. This can also be reheated by cooking on a microwave-safe plate until hot.

For the apple in the marinade, I would suggest using sweeter apples such as Fuji, Gala, Pink, or Honey Crisp.

When using a grill I highly recommend you cook the bulgogi on foil over the grill grates or in a grill basket because the beef will want to stick to the grill.

The Plum extract I used can be found in any local Asian or Korean markets.

If you want to cook this in a pan, heat the pan over medium-high heat and add in 1-2 tablespoons of sesame oil and spread out the drained marinated beef around the pan and cook for 2-3 minutes per side just like on the grill.

I like to serve bulgogi with a side of rice and stir-fried vegetables.

This beef bulgogi recipe only takes 10 minutes to marinate!!!

BEEF BULGOGI⤵️

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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

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