Korean Beef Bowl Recipe (2024)

FAQs

What goes well with Korean beef? ›

The best side dishes to serve with Korean beef are fried rice, cilantro lime rice, quinoa salad, macaroni salad, Brussels sprouts, charro beans, broccoli, stuffed peppers, zucchini noodles, spaghetti squash, spicy cucumber salad, kimchi fried rice, Korean green salad, bao buns, and radish salad.

Bulgogi is a popular Korean BBQ dish (literally translating to “fire meat”) made of thinly sliced marinated beef ribeye or sirloin. The beef is marinated in a blend of soy sauce, sesame oil, onion, garlic, ginger, sugar, asian pear, and black pepper.

Bulgogi (Korean: 불고기; American English /bʊlˈɡoʊɡiː/ buul-GOH-ghee; from Korean bul-gogi [pul. ɡo. ɡi]), literally "fire meat") is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.

(Remember, a bit of pink is okay if the meat registers 160°F.) On most stove tops, browning a pound of ground beef takes approximately 7 to 10 minutes. Remember, it's important to continue stirring and breaking the pieces into the same size with the wooden spoon or heatproof spatula so the ground beef cooks evenly.

Raised free-range in the South Korean countryside, Hanwoo cattle are known for their high marbling, beefy flavor and slightly sweet taste – a result of an organic mixed grain and grass diet. In South Korea, locally bred Hanwoo is the meat of choice – and it's priced accordingly.

Hanwoo cattle are known for their high marbling, beefy flavour and slightly sweet aftertaste. The secret to its perfect balance lies in how the cattle are raised and fed. Hanwoo has all the flavor and juiciness of a Prime Beef without being overpowered by the excessive marbling and oily Wagyu aftertaste.

There are a few reasons why Korean beef is so expensive to buy in Korea. Production costs: Korean beef is raised in a very specific way that is labor-intensive and expensive. The cows are fed a special diet of rice straw and other grains, and they are massaged daily to break up the fat and make the meat more tender.

One of the reasons why Hanwoo beef has such a unique flavor is because of the way the cattle are raised. Hanwoo cattle are fed a diet that consists mainly of grains, which helps to develop the meat's distinct flavor profile.

Soak the meat in cold water.

What is this? This will remove the myoglobin (what people think is "blood") from the meat. It will significantly reduce any gamey or irony taste from the meat.

Yukhoe (Korean: 육회; [jukʰø]) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. Yukhoe literally means 'raw' (hoe, 膾) 'meat' (yuk, 肉).

What is the famous Korea beef? ›

Despite its high price, Hanwoo beef is preferred in Korean cuisine, as it is typically fresher and of better quality than cheaper imported substitutes. Kim et al. (2001) noted, "Hanwoo is regarded as a premium beef because of its high palatability and desired chewiness".

The most representative form of gogi-gui is bulgogi, usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is galbi, made from marinated beef short ribs.

Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

Use a marinade: Marinate the ground beef in a flavorful liquid such as Worcestershire sauce, soy sauce, or red wine before cooking. Add a flavorful liquid: Add a small amount of beef broth, tomato sauce, or red wine to the ground beef while it cooks to add extra flavor.

After you add the ground beef to the hot pan, let it cook untouched for several minutes. Many cooks make the mistake of constantly stirring ground beef as it browns, but this agitation drives moisture out of the meat, creating a tougher texture.

You serve it with rice and a side of kimchi. To enhance even more, add your favorite vegetables like carrots, broccoli, more onions and even some mushrooms. It's essentially like a stir fry, but very delicious.

Once it's done marinating, the hard part is over. Throw it onto a super hot cast iron skillet or grill pan and that smoky, sweet-savory charred bits of meat will simply put you over the edge. Serve with rice and maybe a side of kimchi for a full meal. Or red leaf lettuce tacos also work perfectly here.