Top Rated Bulgogi Recipes
/https://www.thedailymeal.com/sites/default/files/2014/09/25/gimbap_hyosun_ro_450x360.jpg "Hyosun Ro")
Today, gimbap is the most popular on-the-go meal in Korea. They are practically sold everywhere. To make gimbap, the rice is rolled in seaweed with various fillings. Traditionally, the rice is lightly seasoned with sesame oil and salt. The fillings are individually seasoned and cooked, yielding an interesting combination of textures and flavors. Everything is well seasoned, so gimbap is not served with sauce. There are many variations these days, but the best gimbap to me is the traditional version my mother used to make for us on our field trip/picnic days. So, here is how to make gimbap the traditional way!
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View Recipe/https://www.thedailymeal.com/sites/default/files/2014/09/25/beef_bulgogi_hyosun-ro_450x360.jpg "Bulgogi (Korean Barbecued Beef)")
Bulgogi is a marinated meat dish made with thin slices of beef, usually rib-eye. It is no doubt one of the most well-known Korean dishes to non-Koreans.
The important thing is to find the right balance between saltiness and sweetness. Using generous amounts of garlic and sesame oil is important to create authentic bulgogi. The same marinade also can be used for chicken or pork. The best way to enjoy Korean barbecued meat is to wrap a bite-sized piece in a lettuce leaf with a dollop of ssamjang (spice paste) or doenjang (soybean paste).
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Bibigo’s mission is to introduce the delicious and nutritious Korean food culture to the rest of the world. Bibigo gets its name from a mash-up of Korean bi-bi-da (“to mix”) and English “to-go,” reflecting both its food and social characteristics. Their traditional Bibimbap recipe allows everyone to conveniently bring authentic Korean flavors into their own home. Just add your favorite protein and veggies, and you have the perfect meal in a few steps!
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Kimchi-topped bulgogi beef is a favorite Korean dish, and it’s just as good when transformed into a burger.This recipe is courtesy of Tablespoon.
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Bibigo’s mission is to introduce the delicious and nutritious Korean food culture to the rest of the world. Bibigo gets its name from a mash-up of Korean bi-bi-da (“to mix”) and English “to-go,” reflecting both its food and social characteristics. Its Traditional Bibimbap recipe allows people to conveniently bring authentic Korean flavors into their own home. Just add your favorite protein and vegetables, and you have the perfect meal in a few steps!Substitute the bulgogi and/or dried shitake mushrooms with your favorite choice of protein and vegetables to personalize each bowl of bibimbap.This recipe is provided by Bibigo.
View Recipe/https://www.thedailymeal.com/sites/default/files/2014/09/25/bulgogi_sliders_will_budiaman_450x360.jpg "Will Budiaman")
These Korean-inspired sliders are popular with the beer served at 508 Gastrobrewery, a gastropub located in New York City. They were also featured at the 2012 Food Network New York City Wine & Food Festival at the Grand Tasting.
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Next to kimchi, and possibly bibimbap, bulgogi is the best-known Korean food product to grace American shores. Thinly sliced beef, usually sirloin, rib eye or brisket, is marinated in a mixture of soy sauce, mirin and sesame oil before landing on a smoking-hot grill or grill pan—or a tableside grill, if you want your house to smell like the magic of Koreatown. Although kalbi is more coveted, and thus expensive, bulgogi is really the workhorse of Korean barbecue. It’s what Roy Choi placed in a taco to start a culinary revolution. Any good Korean grocery store will sell pre-sliced beef for this recipe. This is the best bet, but you can do it yourself: freeze the meat for about 20 minutes so it’s stiff enough to shave with a sharp knife. Or you can ask your butcher to slice it for you.Recipe excerpted from Koreatown: A Cookbook by Deuki Hong and Matt RodbardFor more with Deuki Hong and Matt Rodbard, be sure to check out the Koreatown event at the 2016 Food Network & Cooking Channel New York City Wine & Food Festival
View Recipe/https://www.thedailymeal.com/sites/default/files/2015/01/12/chicken_bulgogi_hyosun_ro_450x360.jpg "Chicken Bulgogi")
If you like the sweet and savory bulgogi flavor, but don't like red meat, this one's for you! Bulgogi is a marinated meat dish made with thin slices of beef. Dak bulgogi is a variation made with chicken. "Dak" means chicken.For the chicken version, I like to add a bit of lemon flavor. It certainly gives the dish a tasty spark! I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. The bite-sized chicken pieces marinate and cook quickly, making this dish a good option for a weeknight meal.You can enjoy the chicken in lettuce wraps with a dollop of ssamjang or doenjang (soybean paste). It will be equally delicious simply served with your choice of salad or a side dish along with a bowl of rice. Enjoy!See all recipes for chicken.Click here to see 15 Easy Chicken Dinner Recipes.
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