Golden Recipe for Premium Beef Bulgogi with Simple Ingredients
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.
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⚠️ AI-generated recipe. Actual results may vary.
- Thinly sliced beef for bulgogi(소고기 불고기용)500 g
- Brown sugar(황설탕)2.5 tbsp
- Corn syrup(물엿)⇄ Substitute ▼1 tbsp
- Minced garlic(간 마늘)1 tbsp
- Soy sauce(진간장)5 tbsp
- Black pepper(후춧가루)a pinch
- Sesame oil(참기름)3 tbsp
- Onion(양파)150 g
- Shiitake mushrooms(표고버섯)⇄ Substitute ▼40 g
- Green onions(대파)80 g
- Red chili pepper(홍고추)⇄ Substitute ▼10 g
- Sesame seeds(통깨)a sprinkle
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Steps
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- 1Place the bite-sized pieces of beef in a deep bowl and loosen them up.
- 2Add the brown sugar, corn syrup, and minced garlic to the beef, mix well, and let it marinate for 10 to 20 minutes.
- 3Remove the stems from the shiitake mushrooms and slice them thinly into 0.3cm pieces.
- 4Slice the green onions and red chili pepper diagonally into 0.5cm thick pieces.
- 5Trim the onion ends and slice them into 0.5cm wide strips.
- 6Add the soy sauce to the marinated beef and mix gently so the meat doesn't break apart, then add all the prepared vegetables and combine.
- 7Add the black pepper and sesame oil, and toss everything lightly.
- 8Place the bulgogi into a pan preheated over high heat, and stir-fry using tongs or chopsticks to separate the meat until fully cooked.
- 9Plate the finished bulgogi and garnish with a sprinkle of sesame seeds.
💡 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.
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.
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