Bulgogi is one of Korea's most popular meat dishes and justifiably so - it tastes amazing! Traditionally, bulgogi was eaten on special occasions like birthdays or weddings. But now, it is served everywhere - from fast-food joints like McDonalds (Bulgogi burgers!) to Michelin-starred restaurants in Seoul.
Here is a simple but delicious way to make it in your own home.
Personally, I think many restaurants make bulgogi way to sweet. Too much sugar. I prefer it less sweet. There are also restaurants which boil the meat in broth. I am pan-frying it here but if you got a nice patio - fire up the grill! Try it out at home and enjoy with a nice bowl of rice. Bon Appetit!
Killer Korean Bulgogi
- 500 grams Sirloin Beef Thin Slices of Sirloin Beef
- 2.5 teaspoons Sugar
- 2 teaspoons Pureed Onion Use ½ an onion
- 1 teaspoon Minced Garlic
- 6 teaspoons Soy Sauce or 2 Tablespoons
- 6 Cracks Black Pepper
- 3 teaspoons Sesame Oil
- ½ Whole Onion
- 3 Whole Shiitake Mushrooms
- 2 stalks Spring Onions each about the size of your forearm
- 1 Mild Red Chili Pepper optional - use any mild pepper!
- Place the thinly slice sirloin into a large mixing bowl and pull-apart the thin meat slice into bite-sized pieces
- Put Sugar (2.5 teaspoons) in and thoroughly rub it into the meat. Set it aside and let it marinate for 20 minutes.
- After 20 minutes: Put in Pureed onion (2 teaspoons), Minced Garlic (1 teaspoon), Soy Sauce (6 teaspoon), Black Pepper (6 cracks) into the mixing bowl with the meat. Give it a thorough mix.
- Then drop in 1 teaspoon of Sesame Oil. Give it one more mix with your hands
- Let meat rest again for 10 minutes
- Slice-up onions, shiitake mushrooms, spring onions and mild red pepper. Place vegetables into the mixing bowl with the marinated beef
- Drop in another 2 teaspoons of Sesame Oil into the mix. Thoroughly mix it in one final time.
- Get a non-stick frying pan up to a medium-high heat
- Quickly cook the meat (no need to put additional oil on the frying pan - we used plenty of sesame oil)
- Don't over cook the vegetables!
- Eat it together with a bowl of hot sticky rice and cucumber kimchi
- Inspired by Chef Baek Jong Won
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