Spicy Beef Bulgogi
Print Recipe

Gochugaru-Braised Spicy Bulgogi

Ingredients

Fresh Ingredients

  • 300-400 grams of Thinly Sliced Cuts of Rib-Eye Beef (Ask for Bulgogi Cut at Korean Marts)
  • 2 whole King Oyster Mushrooms (Substitute with any mushroom)
  • 1/2 package Shiitake Mushroom (Substitute with any mushroom)
  • 1 stalk Spring Onion
  • 1/2 whole Onion

Kombu Water

  • 1.5 cups Water
  • 1 iPhone-sized piece Kelp (Kombu)

Spicy Marinade

  • 1.5 Tablespoons Gochugaru
  • 1 Tablespoon Soup Soy Sauce (Or Use Regular Soy Sauce)
  • 1/2 Tablespoon Minced Garlic
  • 1 Tablespoon Gochujang
  • 2 Tablespoons Maesil
  • 1/2 Tablespoon Doenjang (Soybean Paste)
  • 1 Tablespoon Sesame Oil
  • Few Shakes of Black Pepper

Bulgogi Marinade

  • 1/2 Tablespoon Sugar
  • 1.5 Tablespoons Soy Sauce
  • 1 Tablespoon Mirim

Instructions

Make Kombu Broth

  • Fill a mixing bowl with warm water (1.5 cups). Then place in an iphone-sized piece of kelp (kombu). Let it soak while we prep the other ingredients.

Make Spicy Gochugaru Marinade

  • Take out a bowl and mix: Gochugaru (1.5 Tablespoons), Soup Soy Sauce (1 Tablespoon), Minced Garlic (1/2 Tablespoon), Gochujang (1 Tablespoon), Maesil (2 Tablespoons), Doenjang (1/2 Tablespoon), Sesame Oil (1 Tablespoon) and Black Pepper (few shakes).

Prep Bulgogi Beef

  • Pat down the thin slices of beef with a paper towel. Then use your knife (or your hands) and split large pieces into smaller bite-sized piece. Add the piece to a mixing bowl.
  • Then tenderize the meat by adding Sugar (1/2 Tablespoon). Use your hand to toss the meat in the sugar and get it coated evenly. Then add-in Soy Sauce (1.5 Tablespoons) and Mirim (1 Tablespoon). Give it another mix and set the meat aside for 15 minutes.

Prep Fresh Ingredients

  • Slice 2 King Oyster Mushrooms into very thin slices. Cut through a package of Enoki Mushrooms and remove the stem. Take split half of it and give it a wash. Next, cut a stalk of spring onion into small pieces. Finally, thinly slice 1/2 an onion.

Time to Braise

  • Before we start cooking, remove the kombu pieces from the water. We'll use this soon.
  • Put a frying pan or wok on a medium heat. Then place in some oil. Once its hot, drop in the meat. Add the onions as well. Stir-fry both around until most of the pink in the meat is gone.
  • Then add in the spicy marinade. Stir-fry everything for 30 seconds - so the sauce cooks in the heat too. Then, add in the Kombu water. Place the heat on a high and wait until the wok starts to boil again. Then add-in the king oyster mushrooms as well as the enoki mushrooms.
  • Then we have to simply wait. Let the wok boil away and reduce for 20-30 minutes (depends on your heat of your stovetop). Stir the wok from time-to-time. Turn off the heat when the broth reduce to almost nothing (reference video).
  • Plate and serve with hot rice!