Bulgogi
Course: MainCuisine: KoreanDifficulty: Easy
Servings
2
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Cook Mode
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Ingredients
0.5 cup cup soy sauce
0.25 cup cup sugar
0.25 cup sesame oil
0.25 cup pear or apple (grated; Asian pear is traditional)
2 tbsp minced garlic
1 tbsp minced ginger
1 tbsp gochujang (Korean red pepper paste; optional for heat)
1 tbsp rice wine or mirin
0.25 tsp black pepper
0.5 tsp sesame seeds (optional)
500 g ribeye or sirloin, thinly sliced
1 small onion, thinly sliced
1 carrot, julienned
2 spring onions, chopped
Lettuce leaves (for serving, optional)
Directions
- Prepare the Marinade: In a bowl, whisk together the soy sauce, sugar, sesame oil, grated pear (or apple), minced garlic, minced ginger, gochujang (if using), rice wine, black pepper, and sesame seeds.
- Marinate the Beef: In a large bowl, combine the thinly sliced beef with the marinade. Make sure all pieces are well coated. Cover and refrigerate for at least 30 minutes, or preferably a few hours or overnight for deeper flavor.
- Cook the Beef: Heat a grill or a large skillet over medium-high heat. If using a skillet, you may want to add a little oil. Add the marinated beef along with the onion and carrot. Stir-fry for about 5-7 minutes, or until the beef is cooked through and the vegetables are tender.
- Add Spring Onions: Stir in the chopped spring onions during the last minute of cooking.
- Serve: Serve the bulgogi hot, wrapped in lettuce leaves if desired, with steamed rice, and your favorite side dishes (banchan).
Notes
- Bulgogi 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. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. (Source: Wikipedia)
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