Bulgogi. For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours. Whether cooked on the stovetop or on a grill, traditional Korean bulgogi makes an easy dinner. Find top-rated recipes for beef or chicken marinated in a sweet soy sauce.
This bulgogi recipe is authentic and best served with steamed rice.
Beef tenderloin, brown sugar, garlic, ginger, green onion, ground black pepper, korean pear, onion, rice syrup, sesame oil, soy sauce.
Authentic bulgogi is easy to make at home with a few basic ingredients.
You can have Bulgogi using 26 ingredients and 5 steps. Here is how you cook that.
Ingredients of Bulgogi
- You need of For the bulgogi:.
- You need 260 of – 300g beef fillet or sirloin.
- You need 4 of large garlic cloves.
- You need 1 of ripe Asian pear, peeled and chopped.
- You need 1 of onion, finely chopped.
- Prepare 2 cm of piece of ginger root, finely chopped.
- You need 1 of scallion, chopped.
- You need 2 tbsp. of dark soy sauce.
- You need 1 tbsp. of toasted sesame oil.
- It's 1 tbsp. of sake.
- Prepare 1 tbsp. of Shaoxing wine or dry sherry.
- Prepare 1 tbsp. of light brown sugar or honey.
- Prepare 1/2 tsp. of black pepper.
- It's of sesame seeds, toasted, to sprinkle at the end.
- It's of To serve:.
- You need of Romaine or Cos lettuce leaves, or.
- It's of lightly toasted pita bread.
- It's of cooked rice (optional).
- It's of jalapeno chili, deseeded and finely sliced.
- You need sticks of carrot shredded into.
- It's 2-3 of radishes, shredded into sticks.
- Prepare of cucumber slices or sticks.
- Prepare of For the spiced mayo:.
- It's 4-5 tbsp. of full fat mayonnaise.
- It's 1 tsp of light soy sauce.
- It's 2 tbsp. of hot chilli sauce, ideally Sriracha.
Here's everything you need to know about how to make the best bulgogi! This recipe also shows how to enjoy it Seoul style. Beef Bulgogi is crazy tender and juicy seeping with mildly sweet, savory, smoky flavors from the soy It is intensely flavorful, and tantalizingly delicious. This Bulgogi cooks super fast, so once your steak.
Bulgogi step by step
- Place the meat in the freezer for 1 – 2 hours to firm it up. In the meantime process the garlic, pear, onion and ginger to smooth puree..
- Slice the beef against the grain thinly, about 4-5mm. Place it in a bowl or a zip lock bag together with the puree; add the other bulgogi ingredients except the sesame seeds and mix in well, stirring the meat around in the bowl or squishing it about in the bag. Chill for at least an hour and up to overnight..
- Prepare the spiced mayo by mixing all the ingredients together in a small bowl. When you’re ready to cook prepare the lettuce and garnishes so that everyone can build their own bulgogi parcel or kebab..
- Heat up a cast iron pan or a heavy skillet over high heat. Transfer the meat into a colander and shake it about to get rid of some liquid. When the pan is hot, add the meat with the remaining marinade and stir fry until most liquid has vanished and the meat starts to brown around the edges. Sprinkle with the sesame seeds and keep the meat hot. Toast the pitas..
- To eat, either load a pita, kebab style, with torn lettuce, meat, garnishes and sauce; or place some meat, rice and garnishes on a lettuce leaf, fold in and wrap up the edges to form a small parcel. The lettuce parcel should be eaten in one bite!.
Bulgogi, a classic Korean grilled beef, is so easy to make and fun to eat with friends and family. This is my version of the lunch I enjoyed with my relatives. It is a specialty of the Hapcheon area--a soup take on the popular Korean dish bulgogi (grilled marinated beef). Bulgogi is a type of Korean BBQ made with thin slices of sirloin beef. Before cooking, it is marinated in a mixture with soy sauce, sesame oil, garlic, and pureed onions to give it a.
