Delicious Bulgogi Recipes

Steps:

• Prepare marinade.
• Marinate thinly sliced beef in marinade for 2 hours.
• Grill meat on barbeque grill or broil in oven until meat is cooked medium well done.

Steps:

• For the sriracha aioli: Combine the sriracha and mayonnaise and store in a squeeze bottle for later.
• For the bulgogi: Combine the onion, garlic, black pepper, sesame oil, rice vinegar, honey, soy sauce and sliced steak in a container and allow to marinate, refrigerated, for at least 12 hours and up to 24 hours.
• When ready to cook, place a pan over medium-high heat. Add the steak and kimchi and cook, stirring frequently, until the steak is cooked and the kimchi is warmed through, 5 to 7 minutes.
• For the fries: Cut the russet potatoes into 1/4-inch shoestring fries using a fry cutter or knife. Soak in water for 30 minutes.
• Heat the canola oil in a heavy-duty saucepan or deep fryer to 325 degree F.
• In batches, blanch the fries until pale in color but still soft, about 3 minutes; put aside to cool. Heat the oil to 350 degrees F. Drop the blanched fries back in the oil until light golden brown, another 3 minutes. Toss in a bowl with salt and pepper.
• For the assembly: Place the fries down first in a serving dish, then cover with the bulgogi and kimchi mixture. Garnish with sliced scallions, the sriracha aioli and black and white sesame seeds.

Steps:

• Slice the semi-frozen beef into 1/8-inch-thick slices.
• Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
• Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
• Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
• Garnish with sesame seeds.