Bulgogi - Recipes - Page 2

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Results 11 - 20 of 28 for bulgogi

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11. KOREAN "BULGOGI" BEEF

Tip: For easier slicing, place beef in freezer for 30 minutes. Cut across the grain so meat will be tender. 1. Slice beef against grain ...

12. BULGOGI (NEOBIANI)

Cut the tenderloin into about 1/2-inch thick slices. Tenderize by making small incisions lengthwise and crosswise. Mix the other ...

13. BULGOGI (Korean Fire Meat)

Cut beef across grain in thin (1/4 inch) squares. Combine remaining ingredients for marinade. Marinate beef at least 15 minutes, several ...

14. BULGOGI

Cut beef into thin cross ... grilled over charcoal fire or bulgogi pan, but may be oven broiled or pan fried or stir fried also. Serve with rice.

15. BULGOGI

Mix beef slices, black pepper, garlic powder, brown sugar, honey, soy sauce and Accent. Marinate 1 to 2 hours at room temperature. Add 1 ...

16. DAEJI-BULGOGI

*2 Tbsp. red/hot/chili pepper paste with about 1 1/2 tsp. of water, 1 1/2 tsp. of vegetable oil, and a little bit of minced garlic, cooked ...

17. KOREAN BULGOGI

Slice beef against grain into 1/4" slice (2 or 3 inches long). In bowl, stir together sugar, soy sauce, oil, sesame seeds, green tomatoes, ...

18. KOREAN BULGOGI

Thinly slice beef, then cut each slice into 1 inch width pieces. Mix all ingredients together thoroughly. Let set 4 to 5 hours. Cook in ...

19. BULGOGI

Combine all ingredients except meat. Place meat in mixture just before broiling to prevent toughening. Broil in oven or on grill, turning ...

20. BULGOGI

Slice all vegetables diagonally in 1 1/2 inch pieces. In a very large bowl, mix everything except beef. Add beef and mix thoroughly. ...

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