Bulgogi
불고기
A representative Korean meat (BBQ) dish where thinly sliced beef is marinated in a sweet and savory sauce made with soy sauce, sugar, pear juice, and garlic, then quickly stir-fried on a grill or in a pan.
Flavor
The signature sweet and salty (Savory & Sweet) balance of the Korean-style soy sauce base is excellent, and the subtle scent of garlic and the nuttiness of sesame oil blend smoothly with the juices of the thin, tender meat.
Cooking Tips
Adding pear juice or pureed meat-tenderizing ingredients to the marinade helps break down the proteins, making the meat so tender that it melts in your mouth.
Substitutes
Instead of beef, you can use thinly sliced Pork shoulder or Chicken. For a vegetarian version, you can shred King Oyster mushrooms or Beech mushrooms and marinate them for a great texture.
Brands
CJ Beksul or Chung Jung One Bulgogi marinade sauce (the most famous ready-made sauce for marinating the meat).
Where to buy
Asian market sauce section and meat section (where Shabu-shabu or thinly sliced Rib-eye is sold).
Storage
Marinating the meat in the refrigerator for 2-3 days allows the flavors to deepen. For longer storage, divide the marinated meat into portions and freeze (up to 2 months), then thaw and cook.
Related
Bulgogi Dupbap, Bulgogi hot pot, Ttukbaegi Bulgogi.
FAQ
Q. How can I prevent the meat from becoming too tough when cooking?
A. Because Bulgogi uses very thin slices of meat, cooking it over low heat for a long time causes it to lose moisture and become dry. You should heat a greased pan until very hot and cook it quickly over high heat, stirring constantly, to keep it juicy.