Best 3 Qs Seoul Bulgogi And Kimchi Recipes
With its captivating combination of sweet, savory and spicy flavors, qs seoul bulgogi and kimchi is a dish that tantalizes taste buds and transports diners to the vibrant streets of Seoul. This Korean culinary delight is a symphony of textures, with tender bulgogi beef grilled to perfection and kimchi's vibrant crunch adding a refreshing contrast. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the steps of creating an unforgettable qs seoul bulgogi and kimchi experience in your own kitchen. Follow along as we explore the essential ingredients, the art of marinating bulgogi, and the perfect balance between sweetness and heat in the iconic kimchi. Get ready to embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW
Steps:
- For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
- Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
- For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
- Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
- For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
- Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
- Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
- Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.
AUTHENTIC KOREAN BULGOGI
This is the Korean Bul-Go-Gi recipe I've learned from my mother who lives in Korea. I've made this dish many times and got raves every time. Yummy!
Provided by Minyoung
Categories World Cuisine Recipes Asian Korean
Time 3h
Yield 4
Number Of Ingredients 12
Steps:
- Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 19.2 g, Cholesterol 73.6 mg, Fat 18.1 g, Fiber 1.8 g, Protein 33.3 g, SaturatedFat 5.1 g, Sodium 1018.3 mg, Sugar 14.5 g
BULGOGI: KOREAN BBQ
A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.
Provided by skat5762
Categories One Dish Meal
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
- Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
- Preheat a large, heavy skillet over moderate heat for 2 minutes.
- Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
- Or, grill beef in very hot gas or electric broiler.
- Serve immediately with white sticky rice and an assortment of side dishes.
Tips:
- Choose the right cut of beef. For bulgogi, use a thin, well-marbled cut of beef, such as ribeye, New York strip, or sirloin.
- Slice the beef thinly. The thinner the slices, the more tender the bulgogi will be.
- Marinate the beef for at least 30 minutes. This will help to tenderize the beef and infuse it with flavor.
- Cook the bulgogi over high heat. This will help to caramelize the beef and create a slightly crispy exterior.
- Serve the bulgogi with a variety of banchan (side dishes), such as kimchi, rice, and lettuce wraps.
- To make kimchi, use a variety of vegetables, such as napa cabbage, radishes, and carrots.
- Season the kimchi with a variety of spices, such as gochugaru (Korean chili powder), garlic, and ginger.
- Ferment the kimchi for at least a few weeks before eating. This will allow the flavors to develop.
Conclusion:
Bulgogi and kimchi are two of the most popular Korean dishes in the world. They are both delicious and easy to make, and they can be enjoyed by people of all ages. If you are looking for a new and exciting way to cook beef, bulgogi is a great option. And if you are looking for a healthy and flavorful side dish, kimchi is a perfect choice.
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