How to Make Bulgogi

 

Bulgogi

Bulgogi is a classic Korean dish featuring thinly sliced, marinated beef that's grilled or stir-fried to perfection. Here's a step-by-step guide to making delicious bulgogi at home:

Ingredients:

For the marinade:

• 1/2 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons sugar (or honey for a natural sweetener)
• 1 tablespoon mirin (optional, for extra flavor)
• 1 tablespoon sesame seeds
• 2-3 garlic cloves, minced
• 1 teaspoon grated ginger (optional)
• 1/4 teaspoon black pepper
• 1 small onion, grated or finely chopped
• 1/4 Asian pear or apple, grated (optional, for tenderizing)
• 2 green onions, thinly sliced

For the beef:

• 1 pound ribeye, sirloin, or tenderloin (thinly sliced against the grain; you can partially freeze the meat for easier slicing)
• 1 small carrot, julienned (optional)
• 1 small onion, thinly sliced
• Mushrooms (optional, like enoki or shiitake)

Instructions:

1. Prepare the Marinade:

• In a bowl, mix all the marinade ingredients until the sugar dissolves.

2. Marinate the Beef:

• Add the thinly sliced beef into the marinade, ensuring all the pieces are well coated.
• Cover and refrigerate for at least 30 minutes, but for best results, marinate for 2-4 hours or overnight.

3. Cook the Bulgogi:

• Heat a non-stick skillet or grill pan over medium-high heat. You can also use a charcoal grill for an authentic smoky flavor.
• Add the marinated beef (with onions and optional vegetables) to the pan in small batches to avoid overcrowding.
• Cook for 3-5 minutes, stirring occasionally, until the beef is caramelized and cooked through.

4. Serve:

• Bulgogi is typically served with steamed rice, lettuce leaves (for wrapping), and Korean side dishes like kimchi, pickled radish, or seasoned spinach.
• Garnish with sesame seeds and sliced green onions for extra flavor.

Tips:

• For vegetarian or vegan options, substitute the beef with firm tofu or mushrooms like portobello or king oyster.
• Bulgogi sauce can double as a marinade for other proteins, like chicken or pork.

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