Best 2 Lamb Bulgogi With Asian Pear Dipping Sauce Recipes

Indulge in the flavors of Korea with this delectable recipe for lamb bulgogi, a savory and succulent dish featuring tender lamb slices marinated in a blend of soy sauce, garlic, ginger, sesame oil, and aromatic spices. Cooked to perfection, the lamb is complemented by a refreshing and tangy Asian pear dipping sauce, a harmonious balance of sweet, sour, and spicy notes. Get ready to tantalize your taste buds with this culinary masterpiece that combines the richness of lamb with the vibrant flavors of Asian cuisine.

Here are our top 2 tried and tested recipes!

LAMB BULGOGI WITH ASIAN PEAR DIPPING SAUCE

Lamb Bulgogi with Asian Pear Dipping Sauce image

Provided by Steven Raichlen

Categories Food Processor Lamb Marinate Backyard BBQ Dinner Summer Grill Grill/Barbecue Asian Pear Soy Sauce Lettuce Bon Appétit Peanut Free Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 28

Ingredients

Lamb:
4 green onions, coarsely chopped
3 tablespoons sugar
3 garlic cloves, coarsely chopped
1 2-inch piece fresh ginger, peeled, cut into thin rounds
2/3 cup soy sauce
2/3 cup mirin (sweet Japanese rice wine)
1/3 cup Asian sesame oil
2 tablespoons toasted sesame seeds
1 teaspoon freshly ground black pepper
1 boned butterflied leg of lamb (about 5 1/2 pounds; from one 6 1/2- to 7-pound bone-in leg), trimmed of excess fat
Dipping sauce and garnishes:
1 cup chopped peeled cored Asian pear (about 1/2 large)
10 green onions; 2 chopped, 8 trimmed
1/2 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine)
3 tablespoons sugar
3 tablespoons Asian sesame oil
4 tablespoons toasted sesame seeds, divided
Nonstick vegetable oil spray
8 jalapeño chiles, halved (seeded, if desired)
8 garlic cloves, peeled
1/2 cup kochujang (Korean hot pepper paste)
1 large head of butter lettuce, leaves separated and left whole
Ingredient info: Mirin is sold in the Asian foods section of some supermarkets and at Japanese markets. Kochujang is a spicy red paste made with pureed fermented soybeans (miso) and hot chiles. It's available at Korean markets and online from koamart.com. If you can't find Kochujang, substitute 1/3 cup miso mixed with 2 tablespoons sriracha hot sauce.
Test-Kitchen tip: Ask your butcher to bone, butterfly, and trim the leg of lamb for you. Save the bone, pop it in the freezer, and use it to make soup or stock.
Special Equipment
3 metal skewers or bamboo skewers soaked in water at least 1 hour

Steps:

For lamb:
Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl. Transfer mixture to medium bowl. Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend. Pour 1 cup marinade into 15x10x2-inch glass baking dish. Open boned leg of lamb like book; add to baking dish, arranging in single layer. Pour remaining marinade over lamb, spreading to cover evenly. Cover and refrigerate at least 4 hours and up to 1 day, turning lamb occasionally.
For dipping sauce and garnishes:
Puree Asian pear and chopped green onions in processor until smooth. Add soy sauce, mirin, and sugar and process until sugar dissolves. Add Asian sesame oil and 2 tablespoons toasted sesame seeds; process until sesame oil is incorporated (most sesame seeds will remain intact). Transfer sauce to 2-cup measuring cup. Season sauce to taste with salt and pepper. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.
Coat grill rack with nonstick spray; prepare barbecue (medium heat). Thread jalapeño chile halves onto 2 metal skewers, dividing equally. Thread garlic cloves onto another metal skewer, spacing slightly apart. Place jalapeño and garlic skewers on plate and set aside.
Remove lamb from marinade and place on prepared grill with some marinade still clinging to surface (discard marinade in dish). Grill lamb until meat is cooked to desired doneness, about 15 to 20 minutes per side for medium (if lamb begins to burn, slide large sheet of heavy-duty aluminum foil underneath and continue to grill). Transfer lamb to work surface and let rest 10 minutes.
While lamb rests, grill jalapeños, garlic, and trimmed green onions until slightly charred and tender, 3 to 4 minutes per side. Transfer to work surface.
Place kochujang (hot pepper paste) in small bowl. Stir dipping sauce and divide among 8 small dishes. Arrange butter lettuce leaves on large serving platter to cover. Thinly slice grilled lamb and arrange over lettuce leaves. Cut garlic cloves lengthwise in half. Cut green onions into 2-inch pieces. Arrange jalapeños, garlic, and green onions around lamb. Sprinkle remaining 2 tablespoons toasted sesame seeds over lamb. Serve grilled lamb and vegetables with hot pepper paste. Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce.

BEEF BULGOGI WITH DIPPING SAUCE

Beef Bulgogi with Dipping Sauce image

Bulgogi is a classic Korean barbeque dish that will knock your chopsticks off! Serve over rice.

Provided by Derek Crook

Categories World Cuisine Recipes Asian Korean

Time 53m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup soy sauce
3 green onions, whites and greens, chopped
3 tablespoons white sugar
1 tablespoon vegetable oil
3 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
2 pounds beef sirloin steak, very thinly sliced
6 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons crushed toasted sesame seeds
1 teaspoon grated fresh ginger root
¼ teaspoon sweet paprika
¼ teaspoon cayenne pepper
1 pinch white sugar

Steps:

Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes.
Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl to make the dipping sauce.
Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 98 mg, Fat 18.8 g, Fiber 1 g, Protein 42.7 g, SaturatedFat 5.9 g, Sodium 2339.3 mg, Sugar 10.6 g

Tips:

Choose the right cut of lamb. For bulgogi, you'll want to use a cut that is tender and flavorful, such as rib eye, strip steak, or tenderloin.
Slice the lamb thinly. This will help it cook quickly and evenly.
Marinate the lamb for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor.
Use a hot grill or griddle. This will help to sear the meat and prevent it from sticking.
Cook the lamb for a short amount of time. Overcooking will make the meat tough.
Serve the lamb with a dipping sauce. This will help to add flavor and moisture to the meat.

Conclusion:

Bulgogi is a delicious and flavorful Korean dish that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a new and exciting way to cook lamb, then you should definitely try this recipe.