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Korean Barbecue

Korean Barbecue

Bulgogi Marinade

6 tablespoons soy sauce
4 tablespoons sugar
2 tablespoons honey
4 tablespoons rice wine
2 tablespoons sesame oil
5 tablespoons green onions (finely chopped)
4 teaspoons garlic (minced)
2 teaspoons pepper
2 tablespoons sesame salt

Mix all ingredients together in a big bowl and put in the meat (thin slices of beef) for a few hours. This recipe is good for approx. 1 kg of beef.


Bulgogi Korean Barbeque

1.5 to 2 lbs beef, tender cut
0.5 cup soy sauce
1 table spoon sesame oil
1 table spoon sugar
2-3 cloves minced garlic
2-3 chopped scallions
1 tea spoon black pepper
1 table spoon toasted sesame seeds

Slice the beef into very thin strips across the grain. This will go better if the beef is partially frozen.
Mix all the other ingredients in a bowl and add the beef. Marinate for 1 hour minimum, best is to marinate it overnight.

Heat a (table) grill at medium heat and add the beef in small portions. Sear it until it is cooked through. Remove the cooked meat and put another portion on the grill. Serve the meat with lettuce and sesame leaves, hot red pepper sauce and some soy sauce. Take a leaf of lettuce or sesame in the palm of your hand. Put some meat and a little hot red pepper- or soy sauce on it and fold the leaf together before putting it in your mouth.


From: The Korean Cookbook

Korean Barbeque Bulgogi

2 pounds sirloin, sliced across the grain on the diagonal bias
3 cloves garlic, minced
3 scallions, chopped
1 onion, chopped
1/3 cup soy sauce
2 tablespoons sesame oil
2 teaspoons honey
Freshly ground black pepper
1/2 teaspoon sugar
1 tablespoon kochujang (Korean red pepper paste)
1/2 teaspoon sesame oil
1 head green leaf lettuce

Pound each slice of beef lightly with the back of a knife to tenderize it. Combine the remaining ingredients in a bowl. The mixture should be thick. Add the marinade to the meat and mix it very well, make sure that each piece is coated. Cover the bowl with plastic and let it marinade for at least 2 hours.

Heat a table grill to medium high temperature. Roast the sliced pieces of beef.

Bulgogi is one of the best known of all Korean dishes. Originally it is prepared over a wood fire, bulgogi tastes best with the smoky flavor of the grill. When prepared in Korean homes or restaurants nowadays, the meat is often seared on a special curved broiler plate placed in the middle of the table. Each guest cooks his or her own to order. Serve bulgogi with red leaf lettuce leaves and steamed sticky rice. Hold a leaf of lettuce in one palm. Add a small portion of meat, and top with a bit of rice, raw garlic and bean paste. Roll the lettuce leaf up and pop it in your mouth. Bulgogi is usually served with a variety of side dishes. A simple soy sauce-sesame oil dipping sauce is also sometimes served on the side. .

Dak Bulgogi (Korean barbeque chicken): Use chicken breast, butterflied and cut into chunks. Cut the amount of soy sauce in half and add 1 T of minced ginger.

Fish or Seafood Bulgogi: Use half the amount of soy sauce and add 2-3 T of gochu jang paste. Cut fish or seafood into large pieces or leave whole. Cut marinade time to 30 minutes to one hour.

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