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Published June 24, 2020. This mail may contain chapter links. Please read my disclosure policy.

This succulent marinated and grilled beef bulgogi is then incredibly easy to make and is 1 of the most flavorful steak recipes out there.

I'yard a huge meat eater and we almost always take some sort of protein on the table at dinner.  If you lot're like usa then definitely cheque out my chopped steak or my steak pizzaiola.

Bulgogi

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 only tin absolutely be cooked in a pan equally well.  When cooking over the open flame the meat gets this perfect char around the outside edges bringing about so much extra flavour.  It is very easy to make this recipe no matter how you lot decide to cook information technology.

The Marinade

The marinade for bulgogi is like to that of kalbi with fewer ingredients.  I adopt to throw all the ingredients for it in a blender as it will help to apace infuse flavors then that it can penetrate the meat while marinating.  Here are the main ingredients for bulgogi:

• Onion
• Garlic
• Soy Sauce
• Sugar (Brownish or White or Both)
• Water
• Apple
• Sesame Oil
• Plum Excerpt (Optional)

What's the All-time Cut of Meat to Use?

Yous can utilize a diverseness of meat for this recipe and because it is sliced so thin and the marinade is then strong, information technology actually won't matter what y'all choose.  While ribeye volition provide a chip more than season because of its fat content, my suggestion to you lot would be to use what's on sale.  Here are the best cuts of meat to use for this recipe:

• Elevation Round
• Bottom Circular
• Ribeye
• Sirloin
• Strip Steak
• Tenderloin

How to Brand Bulgogi

Follow these unproblematic instructions for making this delicious bulgogi recipe:

1. Add together an apple, garlic, soy, brownish saccharide, white carbohydrate, h2o, plum extract and sesame oil to a blender and puree until smooth.

2. Slice onions and beef very sparse and add them to a plastic goose egg bag or container with a chapeau.

3. Pour the marinade over the beef and onions completely submerging them.

4. Movement the meat and onions around to ensure the marinade is spread through and air-condition for at least 4-6 hours or for best results overnight.

5. Drain the marinade from the meat and onions and discard the marinade.

6. Spread out the meat on a very hot grill in betwixt 450° and 550° and melt until lightly charred, virtually two-3 minutes per side and serve.

Recipe Chef Notes + Tips

Make-Alee: This recipe is meant to exist eaten right away afterward melt so that the meat stays tender.  Y'all could make this up to one hour ahead of time and keep warm at very depression temperatures at the oven effectually 175° until ready to serve.

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

How to Reheat: Identify the desired amount back onto a foil-lined grill over high heat and melt for two-3 minutes or until hot.  Yous can also place the desired amount into a hot sauté pan and cook over medium-high rut for ii-3 minutes or until hot.  This can also be reheated past cooking on a microwave-safe plate until hot.

For the apple in the marinade, I would propose 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 whatever local Asian or Korean markets.

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

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

More Amazing Beef Recipes

• Meatloaf
• Loco Moco
• Philly Cheesesteak
• Steak Frites
• Sloppy Joe

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This delicious marinated and grilled beefiness bulgogi is and then incredibly like shooting fish in a barrel to make and is i of the almost flavorful steak recipes out in that location.

Servings: six

Prep Time: 10 minutes

Cook Time: 6 minutes

Marinating Time: four hours

Full Time: iv hours 16 minutes

• 1 cored and peeled fuji apple
• 4 garlic cloves
• ½ cup soy sauce
• ½ cup light brown carbohydrate
• ½ cup granulated carbohydrate
• 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

• Add the apple, garlic, sugars, h2o, sesame oil, and plum extract to a blender and blend on high speed until smooth. Fix bated.

• Next, add together the onions and steak to a plastic zip bag or plastic container and pour in the composite marinade to completely submerge everything.

• Motion the meat and onions around to brand certain the marinade gets into every cleft and crevice of the bag.

• Marinade the meat in the refrigerator for 4-6 hours or recommended overnight.

• Bleed the meat and discard the marinade. Place the beefiness 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 notation for other ways to melt.

• Serve with optional sesame seeds and sliced green onions.

Chef Notes:

• Make-Ahead: This recipe is meant to be eaten right abroad later melt so that the meat stays tender. You could brand this upwards to 1 hour alee of time and proceed warm at very depression temperatures at the oven effectually 175° until ready to serve.

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

• How to Reheat: Place the desired amount dorsum onto a foil-lined grill over loftier oestrus and melt for 2-3 minutes or until hot. You tin also place the desired amount into a hot sauté pan and melt over medium-high rut for ii-3 minutes or until hot. This tin can also be reheated by cooking on a microwave-rubber plate until hot.

• For the apple tree in the marinade, I would advise using sweeter apples such as Fuji, Gala, Pink, or Beloved Crisp.

• When using a grill I highly recommend you lot cook the bulgogi on foil over the grill grates or in a grill handbasket considering the beef volition desire to stick to the grill.

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

• If you desire to cook this in a pan, heat the pan over medium-high heat and add in one-ii tablespoons of sesame oil and spread out the drained marinated beef effectually 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.

Calories: 397 kcal Carbohydrates: 10 g Poly peptide: 31 g Fat: 26 1000 Saturated Fat: x g Cholesterol: 92 mg Sodium: 516 mg Potassium: 443 mg Fiber: 1 yard Saccharide: 9 k Vitamin A: 23 IU Vitamin C: 1 mg Calcium: 18 mg Iron: 3 mg

Grade: Chief

Cuisine: korean

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Source: https://www.billyparisi.com/korean-beef-bulgogi-recipe/

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