Traditional recipes

Sous Vide Beef Bulgogi Bowls

Sous Vide Beef Bulgogi Bowls


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The idea of putting some carbs in a bowl with meat and some sauce is pretty universal and found in cuisines around the world, but the Korean version — bulgogi with rice — is one of my favorites.

Preparing the steak sous vide also ensures tender and succulent bulgogi, no matter what cut of meat you use.

WHAT IS BULGOGI?

Bulgogi is a general term that literally means “fire meat.” It’s Korean barbecue at its most basic and usually involves beef that’s thinly sliced, marinated, and then quickly sautéed or grilled over high heat.

Bulgogi has a complex flavor due to the marinade and sauce. Depending on who is making it and what goes into it, the finished dish can range from slightly sweet to very spicy.

WHY MAKE BULGOGI SOUS VIDE?

Classic bulgogi is made with thinly sliced steak cooked over high heat, but I’ve found that I like to cook my steak sous vide before searing it on the stovetop. This makes sure the meat is super tender and has lots of flavor.

Cooking the beef sous vide also allows you to use slightly cheaper cuts of steak (such as flank) and transform them into something that tastes more luxurious! This makes a tremendous difference in not only how you prep it, but how it tastes. The results are out-of-this-kitchen delicious.

WHAT’S THE BEST CUT OF BEEF FOR BULGOGI?

Honestly, there is no hard and fast rule when it comes to what cut of beef you should use for these bulgogi bowls. Something like a ribeye steak is what I would normally use if I’m slicing it very thin and cooking it on the stovetop, but sous vide allows for other options.

When I cook sous vide, I like flank steak because I can slice it a bit thicker and the results are very tender. It has a beefy flavor that balances well with the spicy sauce. Instead of tiny slivers like you sometimes see, you get tender seasoned slices of steak.

But you could also use a ribeye steak using the sous vide method, which would be a more traditional approach.

HOW TO COOK STEAK SOUS VIDE

The next decision is whether you should cook the steak whole or slice it before you cook it sous vide. Just for ease, I prefer to cook the steak whole, and then slice and quickly sear the meat with the sauce before serving.

Because the recipe calls for adding some soy sauce, ginger, garlic, sriracha, and brown sugar to the sous vide bag, the steak is very flavorful. The steak cooks in the marinade and absorbs all the flavors.

I like to cook the steak at 130°F. which is close to rare, but this allows you to sear the steak later on without overcooking it. You could also cook it in advance and then slice and sear the steak on another day for an even quicker meal!

THE OTHER INGREDIENTS FOR BULGOGI BOWLS

While the steak cooks, you can prepare the other ingredients for the bowl.

This should definitely involve a big bowl of rice and some kimchi. I also like some fresh herbs in my bowl and toasted sesame seeds. Some like to eat their bowls in separate components, but I like to mix everything together.

The sauce I give in this recipe is a basic Korean bulgogi sauce—it’s a nice balance of sweet and spicy. Addictive stuff!

FINISHING THE BULGOGI BOWLS

When your steak is done, let it rest for a few minutes and then slice it as thinly as you like across the grain of the meat. This is very important, especially if you use flank steak; if you don’t slice it against the grain, your slices will be very tough.

Add a drizzle of oil to a hot skillet and sear the meat very quickly. The steak is already cooked, so at this point, you’re just adding some sear. When I do it, I don’t really even flip the meat—it stays medium-rare on one side and gets a little sear on the other.

Add some sauce, quickly toss everything together, and move it right into the bowls! Stir-fried or steamed veggies make a good addition to this meal if you’d like a little more in your bowl.

MORE WEEKNIGHT SOUS VIDE RECIPES

  • Sous Vide Korean BBQ Chicken
  • Sous Vide Sesame Chicken
  • Sous Vide Teriyaki Salmon
  • Sous Vide Pork Chops
  • Sous Vide Chicken and Broccoli

NEW TO SOUS VIDE? START HERE

If you’re new to sous vide, take a quick read through these intro posts:

  • Everything You’ve Been Wondering About Sous Vide Cooking at Home
  • How to Use Your New Sous Vide Immersion Circulator
  • How to Seal Foods Without a Vacuum Sealer
  • Sous Vide and Food Safety: What to Know

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20 Out of this World Sous Vide Steak Recipes

Sous vide steak has to be tried to be believed. Sous vide is the French term for &ldquounder vacuum&rdquo, the method that seals food in a plastic bag before immersing it in warm water. This means far longer cooking times because sous vide works at a temperature that is much lower than normal, usually around 50°C (131 °F) to 60 °C (140°F) for meat.

Sous vide ensures even cooking without overcooking, while retaining all the juices and flavor. It transforms cheaper cuts into the tenderest steaks. The best cuts are taken out of this world.

Sous vide brings health benefits too. Vitamins, minerals and other nutrients are better retained with sous vide than with traditional cooking methods. There&rsquos no better way of making the most of your meat&rsquos texture and flavor.

1. Wagyu Beef Sous Vide with Japanese Ponzu Sauce

Sous Vide Kobe Wagyu Beef, served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout. This is an upscale dining appetizer experience!

A5 Kobe wagyu beef cube roll from Hyogo Prefecture in Japan is slowly cooked with kelp or seaweed and sliced mushrooms until medium well done, then chilled overnight until the fat hardens. Cut into bite-sized portions and serve with tangy, citrusy and savory chilled ponzu soy sauce.

Wagyu Beef Sous Vide with Ponzu Sauce
& Sous Vide Wagyu Flank Steak

2. Sous Vide Wagyu Flank Steak

Full-flavored Wagyu flank is made fork tender when cooked in a water bath with a few aromatics. Finish with a quick sear, baste with black truffle butter, and cut against the grain for a truly great steak.

3. How to Sous Vide then Sear a Ribeye Steak

Rumor has it that if you sous vide then sear a ribeye steak, you will end up with the juiciest, most tender steak that you&rsquove ever tasted. This how-to guide explores this method so that you can give it shot and judge for yourself.

Please note that this is one of the most popular AND controversial new cooking methods for good reason, but you&rsquoll have to cook it yourself in order to discover the truth&hellip

How to Sous Vide then Sear a Ribeye Steak
& Sous Vide Burgers

4. Sous Vide Burgers

You need never eat an overcooked burger again! Top it off with your favorite burger toppings and enjoy!

5. Spicy Teriyaki Sous Vide Skirt Steak Salad Bowls

Sous vide works with a variety of sauces including delicious, umami-packed teriyaki. The biggest problem you&rsquoll have is resisting the urge to eat these juicy steak slices before they even reach the plate!

Spicy Teriyaki Sous Vide Skirt Steak Salad Bowls & Instant Pot Sous Vide Steak Fajitas

6. Instant Pot Sous Vide Steak Fajitas

I recently learned that you can make Steak Fajitas in the Instant Pot Ultra using the Sous Vide function. While there are a few extra steps when making sous vide recipes, it&rsquos so worth it.

The meat comes out super tender and flavorful and you don&rsquot have the huge mess of food popping all over the stove to contend with. You&rsquoll find that most meats come out with a wonderful texture when you cook them using the sous vide method.

7. Sous Vide Steak Chimichurri

When you cook steak the traditional way, you&rsquore pretty much guessing. You are hoping that when you take it out of the pan or off the grill it&rsquos cooked perfectly through, but unless you&rsquore using a thermometer it&rsquos a complete toss-up until you cut into that beautiful piece of meat.

Overcooking your sous vide steak is pretty much impossible!

Sous Vide Steak Chimichurri &
Sous Vide Steak Sandwiches

8. Sous Vide Steak Sandwiches

Loaded with tender steak and melty cheeses, these Sous Vide Steak Sandwiches are a favorite in our house! For these Sous Vide Steak Sandwiches, I started with long sub rolls and then layered on the sliced London Broil along with a mix of cheeses.

9. Sous Vide Filet Mignon

We&rsquove been tinkering for a few years, ever since we got our sous-vide oven, and we really love this sous-vide steak recipe. In the past we&rsquove made flank steak, which cooks wonderfully in a sous-vide, but sous-vide filet mignon is worth it!

Sous Vide Filet Mignon & Sous Vide French Dip Sandwiches

10. Sous Vide French Dip Sandwiches

It seems like a magic trick: take a cheap, tough cut of beef, like a top round roast or a chuck roast, cook it for twenty-four hours without peeking, and Abracadabra! Now it&rsquos suddenly filet mignon.

11. Sous Vide Entrecote with Potato Gratin

Steak with potato gratin. A dream duo. This recipe is simple but incredibly effective.

12. Sous Vide Steak and Eggs

Perfect tender medium-rare. Sous-vide Steak, cooked with herb butter to perfection with pan-fried fried eggs atop and a simple sprinkle of salt and pepper is the classic hearty breakfast. And it&rsquos not even hard to master.

Sous Vide Steak and Eggs & 2-Hour Sous Vide Ribeye

13. 2-Hour Sous Vide Ribeye

After tasting one steak done this way, I will never go back to cooking it any other way. I also never order steak in restaurants anymore, because this method tastes better than any steakhouse I have ever had. Also, chicken is juicy, moist, absolutely succulent, no more dry meat!

14. Sous Vide Bulgogi Bowls

Korean beef bulgogi bowls are such and easy weeknight meal. Cooking the steak sous vide makes it extra tender and flavorful, too! Once topped with spicy bulgogi sauce your dinner is ready.

Sous Vide Bulgogi Bowls & Rosemary Garlic Sous Vide Steak

15. Rosemary Garlic Sous Vide Steak

With only 5 minutes of prep time, this sous vide steak recipe is quick and easy to make for dinner. Take sirloin steaks from the refrigerator or freezer and place in ziploc bags or vacuum seal with rosemary and garlic for a delicious meal!

16. Sous Vide Steak Sashimi with Ponzu Dressing

Compared to traditional cooking methods, not only does this scientific approach yield very consistent and perfect results every time, it also generates much more evenly cooked meat.

Sous Vide Steak Sashimi with Ponzu Dressing & Sous Vide Steak au Poivre

17. Sous Vide Steak au Poivre

Sous Vide Steak Au Poivre is a sous-vide steak recipe worthy of an easy week night meal or a special occasion. New York strip is cooked to the perfect temperature and smothered in a creamy Au Poivre Peppercorn Sauce.

18. Sous Vide Brisket

What makes this sous vide brisket recipe so delicious is how the long cooking time makes everything incredibly tender while the low temperature keeps everything medium rare. This is the type of recipe where sous vide stands out and gives you a dish you couldn&rsquot get with other cooking methods.

19. Sous Vide Boneless Ribeye Roast

An entire roast ribeye? Yes! I cooked this 4½ inch roast straight from the freezer (which works great with sous vide, by the way) so I went with 8 hours, plus a couple of minutes of searing. Bon appetit!

Sous Vide Boneless Ribeye Roast & Tataki Style Sous Vide Steak

20. Tataki Style Sous Vide Steak

Tataki simply means flash seared and thinly sliced. It&rsquos delicious &ndash the meat is cooked so fast that most of its juices are retained which set of the earthy sear wonderfully. This is a special way to add intensity to the sous vide technique. A visually-stunning, aromatically-enticing sharing plate.

On the hunt for more meat recipes? Check out our air fryer meat recipes article or learn all about the original superfood, pemmican


Sous Vide Beef Bulgogi Bowls - Recipes

Beef is highly recommended for Sous Vide. You can produce some astonishing results with chewy and tough cuts like for instance brisket.
Beef must not exceed 60 degrees c. This will result in meat that is gray, chewy and in general bland.

If you have not yet invested invested in a waterbath, please try out the Sous vide in a beer cooler method

Cooking temperature and time table:
Temperature/time often vary from person to person, and this temperature/time table is to be considered as a rule of thumb.

Rare:51.5
Medium-rare:54.5
Medium:60.0

Preparation time:
A rule of thumb is, that the tougher the meat, the longer the time.
Brisket will require 72 hours to become tender, where as loin does not require long time, because its tender from the beginning.

Cut:Temperature:Time:
Bow56,572 hours
Cuvette56,520 hours
Entrecôtes56,55 hours
Flank steak56.510-30 hours
Hamburgers56,01-6 hours
Topside56,026 hours
Loin54,75-6 hours
Osso Buco57,056 hours
Roast58,58-12 hours
Brisket56,572 hours
Sirloin56,011 hours

In general beef can be prepared in two different ways Sous Vide.
1. Steaks: Vacuum seal and submerge. When they have been cooked for the given time, unpack and sear briefly on a hot cast iron skillet
2. Roasts: Sear briefly on a hot cast iron skillet, vacuum pack and submerge in waterbath. When the given time is up, unpack and cut in appropriate pieces, and serve.

Notes:
2 pcs. Hamburger 180 g.
Hamburger prepared and frosen. Direcktly in the waterbath from the freezer.
Seared on hot skillet afterwards.

Temperature: 60,0
Timespan: hr 1700 - 1815 (1 hour og 15 min)

Realy nice hamburger, realy good burger. Not the last time this was done.


Notes:
2 pcs sirloin steaks 110 g. each.
Vacuum packed at the butcher. Salt and steak spice added when the steak was seared on the iron skillet.

Temperature: 58,5
Timespan: kl 1400 - 1900 (5 hours)

Temperature a bit to high. Next time, 2 degrees down and double the timespan. Nevertheless a steak above average.

Notes:
Oxbow a 750 g.
Trimmed for fat. Seared on cast iron skillet. Rosemary and bacon added to try to ad smoky flavour.

Temperature: 56,5
Timespan: 191211 kl 1830 - 221211 kl 1830 (72 hours)

Nice piece of meat. Juicy and tender the old fashioned way, without beeing dry. To little bacon to give any notable taste/aroma.


Notes:
Chopped steak
Salt and pebber. Vacuum packed, submerged and seared on cast iron skillet
Served with fried onions, potatoes and gravy.

Temperature: 56,5
Timespan: 1500-1900 (4 hours)

Nice chopped steak, juicy and great taste.

Notes:
Roast beef 1200g
Seared on cast iron skillet, + salt and pepper.

Temperature: 58,5
Timespan: 0730-1900 (11,5 hours)

Tender and juicy.
Please note how little the amount of meat juice there is on the cutting board..


Notes:
Brisket is a realy chewy and tough cut, and should have 72 hours
1 psc 1,1kg cut in two 2.
Seared on cast iron skillet.
1 with smoke salt, smoke oil, 5 peppercorn and a little butter.
1 with salt, 5 peppercorn, onion rings and a little butter.

Temperature: 56,5
Timespan: 06-12-11 kl 1530 - 09-12-11 kl 1930 (76 hours)

Extremely tender the old fashioned way. The gravy made from the meat juices was fantastic.


Special Equipment

Sous Vide Machine – To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.

The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 24 hours care-free.

Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.

Interested in more sous vide essentials? Check out our full list of recommended gear.


There are many delicious ways to serve your perfectly cooked roast beef.

One of my favorites is French Dip Sandwiches. The roast beef thinly sliced and put in a toasted French baguette as a sandwich with any toppings you want.

Italian Beef Sandwiches are also a popular roast beef sandwich that’s full of roast beef flavor with pickled vegetables for that tangy kick of flavor.

Make your own Philly Cheese Steak Spaghetti with the roast beef. Who says Philly Cheese Steak must be a sub? The tasty roast beef can go on spaghetti too.


Beef bulgogi sous vide

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  • Published: January 16, 2011
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 24 or up to 48 Hours
  • Cooks: 135°F (57.2°C) for 24 to 48 Hours
  • Serves: 4

For the Sous Vide Corned Beef

For the Cabbage

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!


Beef Bulgogi

Bulgogi is one of Korea’s most popular dishes and it’s now one of ours. It translates to “fire meat” which references its traditional cooking method using a grill over open flames, but can also describe its “oo, that has a kick” flavor. The minced fruit added to the marinade gives the beef a juicy sweetness which playfully contrasts with kimchi’s fermented tang and spice. The other heat in this dish comes from gochujang, a spicy Korean chili paste. Zip on down and check out your local Asian market where you’ll find gochujang, Asian pears, kimchi and other wonderful delicacies. If you don’t have a local Asian market in your area, you can use the more widely available sriracha in place of gochujang, an apple instead of an Asian pear, and skip the kimchi. The heat and sweetness of the shaved beef spicy, tangy kimchi crunchy, refreshing cucumber and mellow rice make this dish a delight to all your taste receptors.

Beef Bulgogi

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: 2 hours

Ingredients

  • ½ yellow onion, thinly sliced
  • 5 green onions, 3 halved and chopped into 2” pieces, 2 thinly sliced for garnish
  • 2 carrots, peeled into thin ribbons
  • 1 lb shaved beef, precut or sliced yourself
  • 5 tbsp soy sauce, divided
  • 2 tbsp sesame oil
  • ⅓ cup + 1 tbsp rice wine vinegar, divided
  • 6 tbsp brown sugar, divided
  • 8 cloves garlic, minced
  • ½ Fuji apple (or ½ Asian pear), grated or minced
  • ½ tsp freshly ground black pepper
  • ¾ cup short grain white rice
  • 2 tsp salt + more to taste
  • ¼ cup gochujang hot chili paste
  • Juice from 1 lime (about 4 tablespoons)
  • ½ cucumber, julienned
  • 1 cup kimchi or more, for serving
  • 2 tablespoons sesame seeds

Directions

In a medium bowl, combine 4 tbsp soy sauce, 3 tbsp brown sugar, 2 tbsp sesame oil, 1 tbsp rice vinegar, minced garlic, grated apple, and ground black pepper. Whisk until combined and sugar is dissolved.

Add sliced onion, 3 chopped scallions, carrot ribbons, and sliced steak to the bowl. Mix until veggies and meat are well coated. Vacuum seal the meat and veggies and place into Suvie pan. (Here’s our DIY vacuum sealing guide). Fill the pan with enough water to cover the bag of meat and veggies and load into Suvie.

Add jasmine rice to a starch pan with 2 tsp salt. Load into Suvie. Enter My Cook settings and cook or schedule.

My Cook Settings

Protein: 130 °F for 60 minutes

Vegetable: 0 minutes

Starch: 15 minutes

During the cook, stir together gochujang, 1 tbsp soy sauce, 3 tbsp brown sugar, and lime juice.

Julienne the cucumber and mix with ⅓ cup rice vinegar.

Thinly slice 2 green onions.

When the cook is complete, remove the meat and veggies bag from the water. Pour contents into a fine-mesh strainer and press the meat and veggies with a wooden spoon to remove excess marinade. Divide the meat-veggie combo between two dry Suvie pans.

Divide the prepared gochujang sauce between the two pans and toss to coat.

Return the pans to Suvie and broil for 5-10 more minutes until steak is browned.

To assemble, divide the rice among four bowls. Place bulgogi beef, kimchi and sliced cucumber over rice. Garnish with sliced green onion and sesame seeds. Enjoy!


Ways to Use Korean Bulgogi Sauce

Bulgogi Dipping Sauce

Bulgogi is a delicious dipping sauce for any kind of meat. For a traditional Korean dish, prepare strips of beef, served with dipping sauce on the side.

Bulgogi Marinade

This sauce can also be used as a marinade for meat and especially beef. Cut your beef into strips and let it soak up the flavors of the sauce for several hours before cooking. The beef becomes tender and full of flavor.


Korean BBQ Beef (Bulgogi)

Bulgogi is a quintessential Korean dish made with thinly sliced marinated beef and served with a variety of sides. Originally a food reserved for special occasions, like birthdays and weddings, this bowl of sheer pleasure has now become an everyday staple in the country and could be found anywhere from fast-food joints to fancy restaurants, thanks to South Korea's rising fortune. Originally sweetened with onions and pears Bulgogi has a bit more sweet flare after Korea’s 1950s sugar factories that made sugar more available.

Our recipe is a combination of Gwangyang and Eonyang style with the lean meat getting marinated and grilled on fire, and to stay close to tradition, we sweetened our marinate with pears. With a good quality beef (sirloin or another prime cut), your cooking chops, and guidance from our recipe, today’s culinary adventure should be no-fuss no-muss. Enjoy this freakin’ delicious, smoky, sweet, savory bowl of everything that is right in the world.
Next to Gangnam Style Bulgogi has got to be Korea’s finest export to the West, and since we have not heard of Psy in ages, I think we’ve got to vote in Bulgogi for the number one spot. What do you think?



Comments:

  1. Juzshura

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  2. Nikosida

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  3. Meztit

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  4. Bestandan

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