KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.
Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you're saving it for later.
br>Pour marinade over beef. Gently massage the beef with the marinade
Trim excess fat from beef and slice very thinly across
Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.
Place beef in freezer for 20 minutes.
Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
Cook on High for 3 hours.
Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
Stir in cilantro and cook 15 minutes more. Serve.
killet is very hot, add beef in a single layer and
Wrap beef in plastic wrap and freeze
killet over medium heat. Fry beef strips for about 5 minutes
Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal
Begin by making the bulgogi sauce if you don't
Place the beef in a bowl, and pour
igh heat. Cook and stir beef in the hot skillet until
Cut steak in 1/4-inch thick strips.
Mix next 8 ingredients. Marinate at least 2 hours (12 to 24 hours is even better!).
Grill (much better!) or pan-fry.
Sprinkle with sesame oil just before serving.
Substitute chicken breast for steak and chicken bouillon for beef for a great variation.
This marinade also is great for deer meat.
Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
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!
Serve over noodles or rice or over greens for a delicious, Asian-style salad.
Cut beef into thin cross grain slices, approximately 3-inch square.
Combine sugar, oil, soy sauce, onion, garlic and pepper. Marinate beef in this mixture at least 15 minutes.
Broil for 15 to 20 minutes.
Serve hot with rice.
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Slice beef against grain in 1/4-inch slices.
In bowl, stir together the sugar, soy sauce, oil, sesame seed, green onions, garlic and black pepper.
Add to meat.
Toss to coat meat well. Cover and marinate 1 to 2 hours at room temperature or 4 or more hours in refrigerator.
Place meat 1 inch apart on grill or broiler.
Barbecue 1 minute on each side.
Serve with rice.
Combine all ingredients and marinate beef just before cooking. Serve with sticky rice.
For more flavor, add gochujan (2 tablespoons of soybean paste, cayenne pepper and soy sauce).
Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.