Korean Beef Bulgogi Recipe
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!
Servings: 2 people
Calories:
Ingredients
- 1.9 lbs thinly sliced bulgogi beef rib-eye
- ⅓ cup Korean soy sauce
- 3 Tbsp sugar
- ⅛ tsp black pepper
- 1½ Tbsp sesame oil
Ingredients to blend:
- 2 Tbsp mirin
- ¼ small onion
- ¼ Korean pear
- 6 garlic cloves
- 2-3 Tbsp water
Garnish
- 1 Tbsp honey
- ½ tsp sesame seeds
- 1 stalk green onion chop
optional
- ¾ small onion sliced
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!
Video
Notes
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.
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!