How Do You Cook Bulgogi Beef

Bulgogi is piece of cake to make at abode, and the thinly sliced beef doesn't take long to marinate. This bulgogi recipe shows you how to make a delicious bulgogi sauce with a few bones ingredients and to melt and serve the meat deliciously!

What is bulgogi?

Bulgogi (불고기), also known as Korean BBQ beefiness, is marinated thinly sliced beefiness, typically cooked over an open flame. "Bul" means burn down in Korean, and "gogi" is a general term for meat. While there are other variations such as chicken and pork, the term generally refers to beefiness bulgogi.

While Korean beef BBQ is most ordinarily char grilled at restaurants, at that place are many regional variations equally to how this dish is prepared and served. In this bulgogi recipe, I'k also introducing Seoul-mode bulgogi (서울식 불고기), which is how I used to eat bulgogi growing upwardly. It's also known equally yetnal bulgogi (옛날불고기), meaning old-style or from the past. It's a detail way the marinated meat is served upwardly. Over the last decade or and so, it has made a remarkable comeback and become very pop throughout the country. My family loves it!

How to make bulgogi

The meat

The all-time cut is rib center. Whatsoever tender, flavorful cut of beef, such as chuck heart, sirloin and tenderloin, works well as well. I sometimes use tenderloin when I cook for the elderly members of my family and friends. You tin also brand information technology with a tough cutting, merely you may need a stronger tenderizer such every bit pineapple or kiwi and longer marinating fourth dimension. Come across my flank steak bulgogi.

You can find pre-cut beef at Korean markets. It usually comes in different grades. Spend a little more for proficient quality meat if you tin. You can likewise enquire your butcher to thinly slice the meat or slice information technology yourself after freezing the meat for a couple of hours.

Bulgogi sauce

The archetype marinade is made with a few basic ingredients such as soy sauce, rice wine, sugar, sesame oil, garlic, etc. The important thing is to observe the right balance betwixt saltiness and sweet. You'll find that right balance with this bulgogi recipe! Using generous amounts of garlic and sesame oil is necessary to create an authentic taste.

To enhance the season and tenderize the meat, Koreans traditionally add a grated Korean pear to the marinade. It'due south simply the all-time way. Withal, if y'all cannot find a Korean/Asian pear, you can omit it or use a Bosc pear or an apple instead.

Thinly-sliced adept quality meat doesn't demand much tenderizing. If using kiwi or pineapple, be sure to use merely a small corporeality so you don't over-marinate the meat. They are very stiff tenderizing agents and tin can pause down the meat too much. All you need is near thirty minutes to an hour to marinate thinly sliced meat. Information technology can exist longer, up to overnight.

This marinade can as well be used for other meats such as chicken or pork.

Grilling:

You can grill the meat over charcoal or woods charcoal (sootbul, 숯불), but a gas grill or a grill pan over the stove top works well too.

Stir-frying:

If you are pan-frying the meat and desire nicely caramelized it, preheat the pan dainty and hot and don't oversupply the pan.

Koreans also cook bulgogi in its own juice in a pan over the stove top for softer meat and some delicious sauce. Use all the marinade if you want more sauce at the end.

Seoul-style bulgogi

As I mentioned earlier, this is how I grew upward eating this dish.  Cook the meat on a special dome shaped pan with holes and a apartment lesser that holds water or goop. The dome shape allows the drippings to flow downwardly to the h2o or broth, which thickens as the meat cooks. The liquid tin can be water or broth. I employ dashima broth that's mildly seasoned with some soy sauce.

Starch noodles and/or vegetables such equally mushrooms are delicious cooked in the slightly sweet and savory sauce. Attempt mixing the sauce with your rice. Incredibly tasty!

I found my dome-shaped grill pan at a local Korean market, but I also saw it online if you'd like to buy one. Otherwise, yous can simply use a large skillet.

What to serve BBQ beef with

Pa muchim (scallion salad) is first-class to back-trail this dish forth with lettuce wraps and ssamjang. For other vegetable side dishes, see my fifteen Korean vegetable side dishes. Doenjang jjigae (soybean paste stew) pairs very well with Korean BBQ meat too.

What to do with leftovers

You tin store any unused marinated meat in the refrigerator for upwards to four days or freeze it for longer storage.

Leftover beef bulgogi is excellent in bibimbap, gimbap (likewise spelled kimbap), bulgogi doepbap or bulgogi jeongol. Or try kimchi bulgogi cheesesteak or tacos.

More bulgogi variations

Flank steak bulgogi
Dull cooker bulgogi
Dak bulgogi
Dweji bulgogi
Salmon bulgogi

Watch how to make it

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• ▢ 2 pounds thinly-sliced beef (rib eye or top sirloin) - see note
• ▢ 3 scallions, cutting into 2-inch pieces
• ▢ 1 small onion, thinly sliced
• ▢ one small carrot, thinly sliced - optional

Marinade

• ▢ 6 tablespoons soy sauce
• ▢ 3 tablespoons water
• ▢ 4 tablespoons sugar ( or you tin use 2 T sugar 2 T beloved) Use more if not using Korean pear or apple
• ▢ 2 tablespoons rice wine or mirin
• ▢ 2 tablespoons minced garlic
• ▢ 2 tablespoons sesame oil
• ▢ two teaspoons sesame seeds
• ▢ 4 tablespoons grated Korean/Asian pear
• ▢ ⅛ teaspoon pepper

To serve bulgogi Seoul-mode

• ▢ 3 ounces potato starch noodles (soaked in hot h2o for 20 minutes and tuckered)
• ▢ 3 scallions
• ▢ ane pack enoki mushrooms (stems removed)
• ▢ ii cups water, dashima broth, or beef broth
• ▢ ane teaspoon soy sauce

• If using packaged pre-sliced meat, split the slices. Remove any excess blood from the pre-sliced meat using newspaper towels.

  

• Mix all the marinade ingredients in a basin.

  

• Identify the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for thirty minutes to an hr, up to overnight.

  

• Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over loftier heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do non crowd the skillet.

  

• OR Stir-frying: Preheat the pan, and add together the meat over loftier meat. You lot can oversupply the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pinkish. Utilize all the marinade if you want some sauce at the end.

To serve bulgogi Seoul-style

• Thinly slice the scallions. Flavor two cups of water or broth with 1 teaspoon of soy sauce.

• Heat the pan, and add together the bulgogi and top information technology with the scallions and mushrooms. Add together about half of the broth around the edges of the pan along with the noodles. Add together more than liquid when the liquid level goes downwards equally you melt.

*Pre-sliced bulgogi meat is sold at whatever Korean market. Pay a little more to go good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it upwardly for easier slicing. Cut beyond the grain into about ⅛ - inch thick slices.

This bulgogi recipe was originally posted in May 2010. In this updated mail service, I've made minor tweaks to the recipe and introduced Seoul-manner bulgogi (서울식 불고기), which is a particular manner bulgogi is served upwardly.

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Source: https://www.koreanbapsang.com/bulgogi-korean-bbq-beef/

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