Korean BBQ BulGoGi 불고기 Sandwich Recipe + Mukbang (🥩Beef 🍗 Chicken 🍄Mushroom/Vegan Bulgogi)

If you love the taste of Korean BBQ Bulgogi and warm sandwiches, you'll love today's BulGoGi sandwich recipe! In the last recipe, we made Restaurant-Style Sizzling Bulgogi, and as a follow up to that recipe, we'll be making BulGoGi Sandwiches: Open-faced Beef Bulgogi, Chicken BulGoGi, and Mushroom Bulgogi, especially for my vegan friends😉

Remember to watch the second half of this BulGoGi sandwich video recipe which also includes Mukbang/Eating Show/Tasting Show! I have to taste the sandwiches with you to make sure they are delicious and worthy of you replicating it at home😋😘😋

Below you will find the following information:

- Other suggested Modern Pepper video recipes

- Ingredients

- Amazon.com links for ingredients and suggested kitchen gadgets for Korean BBQ Bulgogi 불고기 sandwich recipe

- Recipe instructions

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CLICK HERE TO BINGE WATCH Korean Fusion Recipes & Mukbang

Thanks for watching!

Helen

BulGoGi (Korean BBQ: 불고기) Sizzling Restaurant Style Bulgogi Recipe + Mukbang - Ep. #60

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Korean BBQ Scallion Salad: Pa MuChim 파무침 For LA Galbi 갈비 BulGoGi 불고기 - Modern Pepper #27

INGREDIENTS

(Serving Size: 2 Adults)

Beef BulGoGi

- 1 lb Sliced rib eye (but any beef meat will suffice)

Chicken BulGoGi

- 1 lb Thinly sliced chicken breast

Mushroom/Vegan BulGoGi

- 1/2 to 2/3 lb Fresh Mushrooms: Oyster, Shiitake, Trumpet & Portobello (remove/trim stems and cut into thick strips)

Bulgogi Marinade

- 1/4 Cup Soy Sauce

- 1/8 Cup Mirin

- 1/2 Tbsp Honey

- 1/2 Tbsp Olive Oil

- 1/2 Tbsp Miso Paste

- 1/2 Tsp Garlic Powder

- 1/4 Tsp Freshly Ground Back Pepper

- 1/4 Tsp Sesame Oil

- 2 to 3 Fresh Garlic Cloves (finely minced)

Dressing Up Your Sandwich

1 Italian, French Baguette or Vietnamese Bread

2 to 3 Tbsp Creme Fraiche

3 to 4 Slices White Cheddar Cheese

Tomatoes (thinly sliced)

Fresh Green Bell Pepper (thinly sliced)

Red Onion (paper thinly sliced)

Fresh Parsley Leaves (a handful)

Green Onions/Scallions (green part only, finely minced)

Kosher Salt (a few pinches)

Freshly Ground Black Pepper (less than 1/4 Tsp)

Seasoning Enhancement:

1 Tbsp Water

1 Tsp Beef Dashida (beef bullion powder)

(Substitution Options: 2 Tbsp chicken or vegetable broth)

1 Tbsp Olive Oil for pan-searing your BulGoGi

AMAZON.COM Ingredients & Recommended Kitchen Gadgets For Korean BBQ BulGoGi 불고기

(CLICK on the Amzon.com links below to view the item, NOT the pictures!)

All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver

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Top Rated Bellemain Premium Quality Stainless Steel Lemon Squeezer with Silicone Handles

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Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)

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CJ Dashida Soup Stock Beef Flavor 2.2LBS (1KG)

by CJ Foods, Inc.

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Hikari Organic Miso Paste

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Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives

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Kikkoman Soy Sauce

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Kikkoman Manjo Aji Mirin, 17 fl oz

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Ohsawa Genuine Mirin, Organic Sweet Rice Seasoning Wine for Traditional Japanese Cuisine, Aged over 9 Months for Umami Flavor

CLICK HERE: https://amzn.to/2IFhXzV

Simply Organic Ground Garlic | Certified Organic

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Kadoya 100% Pure Sesame Oil 5.5 oz

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Ottogi Premium Roasted Sesame Oil, 10.82 Ounces

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100% Pure Raw & Unfiltered Honey - Kosher Certified

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Olive Oil Greek medal winner

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Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil

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Spicy World Peppercorn (Whole)-Black Tellicherry

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COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch

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Clean Ones 513017 500 Count Disposable Poly Gloves

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Wusthof Classic 8-Inch Chef's Knife

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Wüsthof Twelve Piece Block Set

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Wusthof Classic 7-piece Slim Knife Block Set

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INSTRUCTIONS

Marinading Beef & Chicken BulGoGi:

- If you don't live near a Korean market to purchase the pre-sliced rib eye beef, freeze the meat for 30 minutes (or until half frozen) before slicing the meat at home.

- Presoak the sliced beef in a big bowl with cold water (completely submerged) for 5 - 10 minutes.

- Using a colander, let the pre-soaked meats drain naturally for 10 minutes (do not squeeze out the excess water).

- Using a large bowl, mix the marinade ingredients thoroughly.

- Add your meat and thoroughly coat all the sliced meats. (I prefer to use my hands to mix, wearing Korean disposable kitchen gloves.)

- Store the marinaded meets in your refrigerator overnight (12 hours). If you are pressed for time, let it marinate for an hour in the refrigerator or 30 minutes on your kitchen counter. (Make sure to double bag or store in an air-tight container.)

- For freezing the marinaded BulGoGi for future consumption, please make sure to double/triple bag your marinaded meats in smaller portion sizes for our traditional Korean and non-traditional recipes.

Marinading Mushroom BulGoGi:

Trim the ends of the Oyster and Trumpet mushrooms. Loosely separate the Oyster mushrooms. Slice the Trumpet mushrooms into long strips, relatively thick (1/4"). Remove the stems of the Shitake and Portobello mushrooms. Slice the Portobello mushrooms into thick slices (1/2" thick). Slice the Shitake mushrooms into 1/4" thickness. Gently toss the mushroom slices in the marinade, making sure all the marinade has been absorbed into the mushroom slices. Set it aside on your kitchen counter for 10 minutes before pan searing. Sorry, but mushroom BulGoGi does NOT freeze well.

Cooking Your BulGoGi:

- Use a non-stick frying pan. Set the heat to high at first, add 1 tbsp of olive oil and lightly sear the meat on high heat (2-3 minutes/light brown marks on the meat), then lower the heat to medium. Turn over the meat and finish cooking for 2 to 3 minutes. (Use your chopsticks to break up the meat.) Set the stove heat to low and add the Beef Dashida powder, mixed in with 1 Tbsp of water, to the pan and mix well for 30 to 60 seconds. Turn off the heat. (Alternatively, add 2 Tbsp of chicken or vegetable broth.)

Outdoor Grilling:

- Place the meats on a thick sheet of foil (poke some holes on the sheet and lay your meat down) on the hottest part of the grill. Grill for 3-5 minutes or until golden brown and move/turn meats around to a cooler part of the grill and finish cooking.

Using Your Oven At Broil Setting:

- Place your oven shelf at the highest setting. Preheat your oven for at least 5 minutes. Lay your meat on a baking sheet (center the meats in the middle so it is directly under the broiler heat) and place directly under the broiler heat. Cook for 3-4 minutes/until you see some brown marks on the meat. Turn the meat over, and let it cook for another 3-4 minutes/until you see some brown marks.

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