This easy recipe is perfect for creating Beef Bulgogi--A delicious Korean dish. Using simple ingredients and methods, you can have Korean restaurant quality meal straight from home in 30mins! Try this recipe, you will love it!
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Main Course, meat
Cuisine: Korean
Servings: 2people
Calories:
Author: Seasoned by Jin
Ingredients
1.9lbsthinly sliced bulgogi beef rib-eye
⅓cupKorean soy sauce
3Tbspsugar
⅛tspblack pepper
1½Tbspsesame oil
Ingredients to blend:
2Tbspmirin
¼small onion
¼Korean pear
6garlic cloves
2-3Tbspwater
Garnish
1Tbsphoney
½tspsesame seeds
1stalkgreen onionchop
optional
¾small onionsliced
Instructions
Soak meat in cold water for about 3mins. Swoosh gently and set on strainer for 5mins.
Combine blending ingredients, then blend until smooth. Add to it, soy sauce, sugar and black pepper. Stir well and taste. Pour sesame oil and do a final stir.
Into a gallon size zip lock bag, add meat then the marinade. Seal and gently message the meat for one minute. Set aside in fridge for 10-15mins.
Heat a non-stick skillet on high heat. Using a tongue, drop a small batch of bulgogi into the pan. Enough to cover one layer. Cook for 4-5mins or until golden brown on both sides. Cut meat if needed. Cook the rest of the meat in small batches. (optional: add sliced onion)
Serve on a plate. Drizzle with honey, sesame seeds and chopped green onion. Enjoy with rice and vegetables!
Note: My meat this time was thicker and bit tougher than usual. Cutting the meat into smaller sizes helped to cook faster. If your meat is very thinly sliced, the cooking time may be shortened than this recipe and may not require cutting. Pro tip: If you like your bulgogi with more sauce at the end, cook your bulgogi in once batch in high heat. Then cook the meat until it's just done. Skip the caramelizing and you can have plenty of sauce with your rice.