Korean Beef Bulgogi Barbecue Daging Sapi ala Korea “Bulgogi”

As a BBQ lover, I love Bulgogi so much. Korean Bulgogi is a comfort and very delicious barbecue you can cook inside your kitchen. It mainly has simple ingredients and it is relatively easy to find its ingredients everywhere. Here is my simple Korean Beef Bulgogi recipe, check out for lots of tips and tricks along the video too.

Watch our video to reveal 13 SECRET TIPS on how to make the best Bulgogi at home. Simak banyak 13 TIPS RAHASIA memasak Bulgogi yang yahud disepanjang video kami.

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Ingredients:

  • 2 lbs of frozen roast chuck beef
  • 1 onion
  • 1 thumb of ginger
  • 1 whole cluster of garlic
  • 4 green onion –> chopped
  • 3/4 of Korean Pear/ 1 whole green pear
  • 3 tbs of corn syrup
  • 1/4 cup of Soy Sauce
  • 1 tablespoon of cooking wine
  • 1 tablespoon of roasted sesame seed oil
  • salt and pepper
  • 1 tablespoon of brown sugar
  • 1 tablespoon of oil
  • some green onion
  • some roasted sesame seeds
  • some shredded cabbage
  • Slice thin beef onto 2 mm on each slice when it’s still half frozen. It is easier to gain Bulgogi’s signature thin slice when the meat is half frozen than when it is not.

  • Blend together Onion, ginger, garlic, green onion, pear, corn syrup, soy sauce, cooking wine, sesame seed oil, salt and pepper, and brown sugar. Blend until smooth.
  • Mix the sliced meat with the sauce on step 2 on a big bowl.
  • Cover the bowl and store the meat in the fridge for couple hours.
  • Heat 2 pans on HIGH and pour in oil and wait until the oil starts to produce smoke. Immediately place half of the meat in each of pan. Let it sizzle for 1 minutes before flipping it.
  • Grill the meat until it turns cooked, caramelized and brown, no more juices coming out.
  • Serve Bulgogi with some green onions and roasted sesame seeds on top of shredded cabbage. The cabbage will catch the excess oil from the meat.

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Love,

Street Food Recipe

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RESEP BULGOGI DAGING SAPI:

  • 1 kilogram daging sapi bagian bahu “chuck”/ boleh juga bagian sirloin (bagian yang ada lemaknya) –> bekukan/ boleh juga langsung diiris tipis.
  • 1 bawang bombay
  • 1 jempol jahe
  • 1 bawang putih utuh (+/- 10 biji)
  • 4 daun bawang hijau (potong-potong)
  • 3/4 buah pir Korea (bentuknya bulat besar warna kulitnya kuning kecoklatan)/ boleh juga menggunakan buah pir hijau biasa (gunakan 1 biji).
  • 3 sendok makan sirup jagung (biasanya banyak dijual di supermarket Asia/ Korea). apabila dihilangkan dapat diganti dengan 1 sendok gula pasir)
  • 4 sendok makan kecap asin
  • 1 sendok makan arak masak (bisa dihilangkan)
  • 1 sendok makan minyak wijen
  • garam dan merica sesuai selera
  • 1 sendok makan brown sugar (gula pasir juga boleh)
  • 3 sendok makan minyak
  • daun bawang hijau
  • biji wijen yang sudah disangrai
  • kubis iris tipis
  1. Iris tipis daging sapi yang setengah beku setebal masing-masing 2 mm. Untuk mendapatkan tipisnya daging khas Bulgogi gunakan daging setengah beku. Mengiris daging dalam keadaan setengah beku lebih mudah memperoleh hasil irisan yang tipis dan cantik.
  2. Blender halus bawang bombay, bawang putih, buah pear, daun bawang hijau, sirup jagung, kecap asin, arak masak, minyak wijen, garam dan merica, serta brown sugar (gula).
  3. Campur dan aduk rata daging dengan bumbu di langkah nomor 2 diatas dalam sebuah mangkuk besar.
  4. Tutup rapat mangkuk dan simpan daging dalam lemari es selama beberapa jam.
  5. Panaskan 2 wajan dengan minyak dengan api BESAR. Ketika minyak mulai panas betul, masukkan 1/2 jumlah daging dalam masing-masing wajan dan diamkan 1 menit hingga agak mulai hangus khas barbecue.
  6. Balik daging dan masak lagi hingga cairan daging menipis, daging ter-karamelisasi (mengkilap karena gula), berwarna coklat agak gelap dan matang.
  7. Sajikan Bulgogi segera setelah matang dengan taburan bawang hijau potong dan biji wijen panggang. Sajikan Bulgogi diatas kubis iris. Sehingga kubis dapat menangkap tetesan minyak dari daging.

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