Bulgogi Recipes

Bulgogi is a traditional Korean meal famed for its savory-sweet marinated grilled or stir-fried pork. It is frequently cooked using thinly sliced beef (such as ribeye or sirloin) or other proteins such as chicken or pig. Bulgogi marinades often include soy sauce, sugar, garlic, ginger, and other herbs, which impart a rich and savory flavor to the meat. Bulgogi is a popular Korean dish known for its sweet and salty flavor that is typically served as a main meal. It's also a popular element in Korean BBQ; feel free to experiment with other meats or veggies to suit your tastes.

What exactly is bulgogi?

Bulgogi (불고기), often known as Korean BBQ meat, is thinly sliced marinated beef barbecued over an open flame. In Korean, "bul" means "fire," while "gogi" is a broad name for meat. While different meats, including as chicken and pork, are available, the name primarily refers to beef bulgogi.

While most Korean beef BBQ is char grilled in restaurants, there are several regional differences in how this meal is made and presented. In this bulgogi recipe, I'm also included Seoul-style bulgogi (서울식 불고기), which is how I grew up eating bulgogi. It's also known as yetnal bulgogi (옛날불고기), which means "old-fashioned" or "from the past." It's a unique presentation of marinated beef. It has made a stunning resurgence in the last decade or two and has become highly popular across the country.

How to Cook Bulgogi

The meat

Rib eye is the greatest cut. Any soft, tasty beef cut, such as chuck eye, sirloin, or tenderloin, will do. When I prepare for the older members of my family and friends, I occasionally utilize tenderloin. You may also use a tough cut, but a stronger tenderizer, such as pineapple or kiwi, and a longer marinating period are required.

Bulgogi sauce

Soy sauce, rice wine, sugar, sesame oil, garlic, and other basic ingredients are used to make the classic marinade. The key is to get the correct combination of salty and sweetness. With this bulgogi recipe, you'll discover the perfect balance! To get a genuine flavor, considerable quantities of garlic and sesame oil are required.

Koreans commonly add grated Korean pear to the marinade to improve the taste and tenderize the meat. It's just the greatest method. If you can't locate a Korean/Asian pear, you can remove it or substitute a Bosc pear or an apple.

Tenderizing thinly sliced excellent quality beef is not necessary. If using kiwi or pineapple, use a modest quantity to avoid over-marinating the meat. They are highly potent tenderizing agents and can cause excessive meat breakdown. Marinating thinly sliced beef only takes 30 minutes to an hour. It can be as long as overnight.

Here's a basic recipe for preparing Beef Bulgogi:

Ingredients:

For the Marinade:

- 1 pound (about 450g) thinly sliced beef (ribeye or sirloin is popular)

- 1/2 medium onion, thinly sliced

- 2-3 cloves garlic, minced

- 1-2 green onions, chopped

- 1 small carrot, julienned (optional)

- 1/2 medium pear or apple, grated (for natural sweetness and tenderness)

- 1 tablespoon grated ginger

- 3 tablespoons soy sauce

- 2 tablespoons sugar

- 1 tablespoon mirin (rice wine) or rice wine (optional)

- 1 tablespoon sesame oil

- 1 teaspoon sesame seeds (optional)

- 1/2 teaspoon black pepper

- 1 tablespoon vegetable oil (for cooking)

For Serving:

- Cooked rice

- Fresh lettuce leaves

- Ssamjang (Korean dipping sauce, optional)

Instructions:

1. Prepare the Marinade:

   - Mix together the minced garlic, grated pear or apple, grated ginger, soy sauce, sugar, mirin (if using), sesame oil, and black pepper in a mixing bowl.

   - Mix well until the sugar is dissolved.

2. Marinate the Beef:

   - In a shallow dish, combine the thinly sliced meat, sliced onion, green onions (and carrot, if using).

   - The marinade should be poured over the meat and veggies.

   - Toss to coat the meat completely in the marinade.

   - Refrigerate the dish for at least 30 minutes, or marinate it longer for extra flavor, up to a few hours.

3. Cook the Beef Bulgogi:

   - Melt the butter in a large pan or wok over medium-high heat.

   - A spoonful of vegetable oil should be added to the pan.

   - Add the marinated meat and veggies to the heated oil. If your pan is tiny, cook in batches to minimize overcrowding.

   - Stir-fry the meat for 2-3 minutes, or until no longer pink and the edges have caramelized.

   - If desired, sprinkle sesame seeds over the meat in the final minute of cooking.

4. Serve the Bulgogi:

   - Serve the Beef Bulgogi hot, along by steaming rice and fresh lettuce leaves.

- Diners may wrap the beef in lettuce leaves and top with ssamjang (Korean dipping sauce) for added taste. Enjoy!