Korean Beef Bulgogi
Prep Time: 1 hour, 15 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serves: 4
I was first introduced to Korean Bulgogi in 2012 at the home of a friend, who was hosting a sweet, Asian girl who was attending our local college. She cooked an authentic meal of Bulgogi, and wow! It. Was. Amazing. I found a jar of marinade at an Asian store and decided to try it. It was good, but I knew a homemade marinade would knock it out of the park.
I looked at a lot (A LOT!) of recipes online to see core ingredients of an authentic Bulgogi. I looked into Korean recipe websites and did some reading on this delicious dish. My Korean Kitchen and Recipe Tin Eats are both very good sources and recipes. There are many, many more, too.
The heart of the recipe is the gochujang, a “hot pepper paste.” It’s divine. I prefer Jonggavision brand, but there are several authentic brands out there. You can use this for other recipes (marinades, dressings, sauces) than just Bulgogi. So, if you love it, go ahead and buy the tub.
Bulgogi meat is generally seared over a grill, but you can certainly make this on the stovetop. I would suggest using a cast iron skillet, even a grill pan, but you can use a stainless shallow pan instead. Just cook the strips of beef in single layers. You’ll most likely have to do this in batches. It’s a little time-consuming, but worth it, so you get some good charring instead of steaming your beef.
I make my Korean Cucumber Slaw to go with this dish. It’s super-flavorful! It’s full of crunchy veggies and a tangy dressing. Paired with the Bulgogi, it’s a dinner to truly enjoy.
Korean Beef Bulgogi
Ingredients
Marinade:
- 1/3 cup low sodium soy sauce
- 3 tablespoons dark soy sauce
- 1 tablespoon dark brown sugar
- 2 tablespoons gochujang
- 1 1/2 tablespoons garlic, grated on a zester
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated on a microplane
- 1/2 Asian pear peeled and grated
- 1/2 onion, peeled and grated
- 1 tablespoon mirin
- 1/4 teaspoon freshly-cracked black pepper
- few drops Maggi seasoning, optional
Steaks/Serving:
- 1 1/2-2 pounds flank steak, thinly sliced (or ribeye or top sirloin)
- 2 tablespoons avocado oil
- steamed rice or Jasmine rice, for serving
- 2 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
Instructions
- Combine all of the marinade ingredients in a medium bowl and whisk well to combine. Alternatively, you can place the ingredients in a blender and puree.
- In a gallon zip top plastic bag or 9x9” dish, add the marinade and sliced steak. Toss to cover the strips of steak.
- Marinate for at least an hour, up to overnight.
- Heat a grill pan or cast iron skillet over medium-high heat. Add 1 tablespoon of oil.
- When the oil is hot, cook the beef in batches, laying in a single layer. Place the cooked pieces on a plate or in a bowl loosely covered with foil, until all pieces are cooked.
- Add the resting meat back into the pan just until reheated.
- Serve with steamed rice and Korean Cucumber Slaw.
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