Korean Bulgogi

Korean Bulgogi

  • Prep time: 1 hour
  • Cook time: 5
  • Yield: 8
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Ingredients
  • 2 pounds rib eye or top sirloin steak
  • 6 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice wine
  • 1 asian pear, grated
  • 1/2 white onion, grated
  • 4 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 1 tablespoon gochuchang pepper paste
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger, grated
Nutrition Facts
Serves 8

Description

Bulgogi is a popular Korean dish that consists of marinated and grilled or stir-fried beef. The name “bulgogi” translates to “fire meat” in Korean, reflecting the method of preparation, which traditionally involves grilling the marinated meat over an open flame. This dish is known for its sweet and savory flavor profile, tender texture, and aromatic marinade.

Key Components of Bulgogi:

  1. Beef:

    • Thinly sliced beef, often from cuts like sirloin, ribeye, or brisket, is the primary protein used in bulgogi. The thin slices allow for quick marination and even cooking.

  2. Marinade:

    • The marinade for bulgogi typically consists of a combination of soy sauce, sugar (often brown sugar or honey for sweetness), sesame oil, minced garlic, grated ginger, and pepper. Some variations may also include ingredients like pear or apple puree, which can contribute to both sweetness and tenderness.

  3. Vegetables (Optional):

    • While the focus is on the marinated and grilled meat, bulgogi can be served with grilled or stir-fried vegetables such as mushrooms, bell peppers, and onions. These vegetables can add additional flavors and textures to the dish.

  4. Garnishes:

    • Bulgogi is often garnished with toasted sesame seeds and sliced green onions for added flavor and visual appeal.

Preparation and Cooking:

  1. Marination: The beef slices are marinated in the bulgogi sauce for a period ranging from a few hours to overnight. This allows the meat to absorb the flavors of the marinade.

  2. Cooking: Traditionally, bulgogi is grilled, either over an open flame or on a barbecue grill. However, it can also be cooked on a stovetop using a grill pan or stir-fried in a skillet. The thin slices of beef cook quickly, ensuring a tender and flavorful result.

  3. Serving: Bulgogi is often served with a bowl of steamed rice, and it can be accompanied by lettuce leaves or perilla leaves for wrapping the meat, along with ssamjang (a thick, spicy paste) or other condiments for added flavor.

Variations:

  • Dwaeji Bulgogi (Spicy Pork Bulgogi): A variation that uses pork instead of beef and incorporates a spicier marinade.

  • Dak Bulgogi (Chicken Bulgogi): Another variation that uses chicken as the main protein.

  • Bulgogi Tacos or Bowls: Bulgogi is sometimes used as a filling for tacos or served over rice in bowls, showcasing its adaptability to various culinary trends.

Bulgogi is not only a popular dish in Korean cuisine but has also gained international acclaim for its delicious combination of sweet and savory flavors. It is a versatile dish that can be enjoyed in various forms, making it a favorite among both locals and those exploring Korean cuisine around the world.

Instructions

  • 1. Wrap steak in plastic wrap and place in freezer for 30 minutes.
  • 2. Combine remaining ingredients in a bowl or zip-loc bag and mix well.
  • 3. Remove steak from freezer and thinly cut into 1/8" slices. Combine with marinade and let marinate for 1-4 hours.
  • 4. To cook, heat cast iron skillet over medium-high heat with 1-2 teaspoons of vegetable oil and quickly fry beef, turning frequently, about 2 minutes.