Monday, June 16, 2014

Korean Meat Marinade

Korean Meat Marinade (Bulgogi sauce)


  •     3 Tbsp chopped garlic (about 2 cloves)
  •     3 Tbsp soy sauce
  •     2 Tbsp sugar
  •     1 Tbsp honey
  •     2 Tbsp fresh squeezed juice from an Asian pear
  •     1 Tbsp Japanese rice wine (mirin)*
  •     1 Tbsp sesame oil
  •     3 green onions, finely chopped (including white part)
  •     1 tsp pepper


    Mix marinade together until sugar and honey are dissolved/distributed.
    Can be stored in refrigerator or freezer for use on beef, pork, and chicken.

    (Serves 4)

Authentic Korean Bulgogi

Authentic Korean Bulgogi


  •     1 1/2 pounds beef top sirloin, thinly sliced
  •     2 tablespoons white cooking wine
  •     1 cup pear juice
  •     1 teaspoon ground black pepper
  •     1/4 cup soy sauce
  •     1 tablespoon white sugar
  •     2 tablespoons Asian (toasted) sesame oil
  •     1 tablespoon minced garlic
  •     2 tablespoons chopped green onion
  •     1 tablespoon sesame seeds
  •     1/2 pound fresh mushrooms, halved (optional)
  •     1/2 onion, chopped (optional)


    Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
    Preheat an outdoor grill for medium-high heat.
    Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

Friday, December 28, 2012

Grilled Korean Bulgogi Beef

Grilled Korean Bulgogi Beef
Ingredients :
  • 1 lb rib eye steak, thick cut, thinly sliced against the grain.

  • 6 garlic cloves, minced, this is not a 'date night' dish
  • 1/2 pear, diced (a pear? What the...?)
  • 2 green onions, sliced
  • 4 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine (white wine works in a pinch)
  • 1 tablespoon sesame seed
  • 1 teaspoon fresh ginger, minced
  • black pepper (optional)

Korean Bulgogi Instructions:

1.Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
2.Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
3.Serve over noodles or rice or over greens for a delicious, Asian-style salad.

Thursday, December 27, 2012

Bul Kogi (Korean barbecue)

Bul Kogi (Korean barbecue)
Korean Bulgogi Ingredients
  • 5 lb Beef short ribs
  • 2 ea Cloves garlic, crushed
  • 1/4 c Sesame seed, toastd/crushd
  • 1 c Grn onions, finely chopped
  • 1 t Pepper
  • 1 t Sesame oil
  • 2 c Soy sauce
  • 1 c Sugar
  • 1/4 c Oil
Korean Bulgogi Instructions
First of all place short ribs in bowl. And then add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Next is to 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...and the Korean bulgogi is ready to serve..enjoy !

Tuesday, December 25, 2012



Korean Bulgogi Recipe Ingredients

  • 4 tablespoons soy sauce
  • 1/2 tablespoon honey
  • 2 tablespoons peanut or vegetable oil
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ginger
  • 1 tablespoon cooking sherry
  • 1/2 teaspoon red sherry
  • 1/2 shot vodka
  • 1/4-1/2 hot pepper
  • 1 teaspoon minced onion
  • 3 garlic cloves, minced
  • 4 tablespoons toasted sesame seeds
  • 4 Spring onions, chopped
  • bamboo skewers

Combine all ingredients. Use a portion of the hot pepper, according to heat and preferences. This is sufficient marinade for 2 pounds of beef.

Korean Bulgogi Recipe Instructions:
First of all slice beef bottom round roast into 3 inch strips. Marinate, refrigerated, for 4-6 hours, turning over once or twice.
And then soak bamboo skewers in water for 30 minutes.
Next is to skewer marinated meat strips. Cook directly over white hot coals, about 5 minutes, or until desired degree of doneness.

Tuesday, January 11, 2011

Korean Beef Barbecue (Bulgogi) Recipe

Korean Beef Barbecue (Bulgogi) Recipe

Korean Bulgogi Ingredients:

* Bulgogi marinade for 1 lb of meat (approx 1 cup)
* 1 pound sliced beef *

Korean Bulgogi Instructions

1. Prepare Bulgogi marinade according to directions.

2. If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).

3. If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.

4. Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.

5. Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.

6. Grill, broil, or stir fry the beef until well-done and carmelized on the outside.

7. The korean bulgogi is ready to serve with rice, lettuce leaves, and side dishes...nice ! Enjoy it ! (Serves 4)