Recipe: Tasty Bulgogi Beef (Asian)

Bulgogi Beef (Asian). In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Marinate beef steaks in this a sweet sauce of soy, sugar, garlic, and sesame and grill. Roll up in red leaf lettuce with rice and hot pepper paste for a real Korean-style treat.

Tasty, tender roast beef made in the slow cooker, served over rice with broccoli. Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it's no wonder it is one of the country's most successful culinary exports As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness Round, pale yellow Asian pears are traditional, but Bosc pears. Beef Bulgogi is one of the most popular main dish meals at most Korean/Asian restaurants, with good reason. You can have Bulgogi Beef (Asian) using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Bulgogi Beef (Asian)

1. It's of Base.
2. You need 2 Lbs of Sirloin or Flank Steak.
3. It's 2 Cup of Jasmine Rice.
4. It's 1 of Asian Pear.
5. It's of Flavor.
6. You need 1/2 Bunch of Green Onions.
7. You need 1 1/2 Cup of Low Sodium Soy Sauce.
8. It's 1/2 Cup of Brown Sugar.
9. You need 1 of Tbps Sesame Oil.
10. Prepare of Gojuchang Paste.
11. Prepare of Garlic.
12. Prepare of Ginger.
13. Prepare of Add ins.
14. Prepare of Toasted Seaweed.

From the flavorful marinade and ease of cooking, this Beef Bulgogi recipe replicates the highly sought after meal in under an hour, including marinating time. Bulgogi (불고기) is a classic Korean preparation of beef or pork in which thinly shaved meat is marinated in a sweet and savory sauce, and grilled on a barbecue or on a stove-top griddle. Literally meaning "fire" and "meat," bulgogi has been in existence for nearly over a thousand years. Bulgogi (불고기), also known as Korean BBQ beef, is marinated thinly sliced beef.

Bulgogi Beef (Asian) step by step

1. Prep: Put steak in Freezer for 10-20min till the meat is stiff. Then take it out and thinly slice..
2. Prep: Slice green onion thinly, Grate the pear, & Mince Garlic..
3. Prep: Combine all ingredients and marinate steak for 1hr, flip half way through..
4. Prep: Rinse rice under cold water till no longer cloudy..
5. Cook: Put the 2 Cups of rice in a medium pot on the stove and add 3 Cups of water. Then bring to a boil and cover. Reducing heat to simmer for 8 min before turning off..
6. Cook: Heat pan to Medium-High heat and add just a tiny bit of cooking oil to protect the pan. Then cook meat in batches, removing pieces as they reach desired doneness..
7. Serve with Rice & Seaweed..

While it can be made with other meats such as chicken (dak bulgogi) and pork (dweji bulgogi), the term "bulgogi" generally refers to beef bulgogi. While this Korean marinated beef is most commonly char grilled at restaurants and homes, especially outside Korea, there are many regional variations of how this. Literally meaning "fire meat," bulgogi is a Korean dish of grilled marinated beef. The version Chris Oh, the chef of L. A.'s Hanjip, sent us uses rib eye—a tender cut of meat with the perfect.